as Pure as any Salt in the Market.
Not Excelled for Butter or Cheese, for the Table, or for all
Culinary Purposes.
The following is the analysis made by Prof. Babcock, of the New
York Experiment Station, in January, 1884:
Water 0.593
Insoluble Matter 0.019
Sulphate of Lime 0.760
Sulphate of Magnesia 0.094
Chloride of Sodium (Pure Salt) 98.501
------
99.967
It will be seen by the foregoing that, the Onondaga F.F. Salt
is very pure, containing only 1-1/2 per cent. of impurities and
water. The amount of pure salt is 98.501. This is not materially
different from the analysis of Walz & Stillwell, made by the
direction of the New York Butter and Cheese Exchange, in 1875--one
analysis showing 98.5242, and the other 98.3864 parts of pure salt.
Ashton contained, according to their analysis, 97.7598, and Higgin
97.6809 parts of pure salt, the impurities equaling 2.20 per cent.
in Ashton and 2.25 per cent. in Higgin, while the impurities in
Onondaga F.F. Salt are only 1.50 per cent.
First premiums were taken at New Orleans, at the World's Fair, by
both Butter and Cheese salted with Onondaga F.F. Salt. It wins
everywhere that there is open and fair competition. Dairy goods
salted with it took a majority of all the premiums (46 out of 89)
awarded at the Grand Union Fair in Milwaukee, December 2d to 9th.
1882, over four foreign competitors. It was awarded a medal at the
Centennial by a committee of scientists and experts from all parts
of the world, "for purity and high degree of excellence."
SOLE Manufacturers,