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Letter to Editor September 12, 1777

The Virginia Gazette

Richmond, Williamsburg, Richmond County, Virginia

What is this article about?

Joseph Stroud shares a detailed method for producing salt from river water, including boiling, clarifying with egg whites, draining, and drying on sand beds, offering it to the public for use during times of scarcity.

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Full Text

To Messrs. Dixon & Hunter.

SALT.

Gentlemen,

driven to the attempt of making it for my own use, and shall make no apology for offering to the public, through your useful paper, the method, which from repeated experiments, I have found to be good, perhaps the best.

The water, when first taken from the river (which should be done at high tide) is apt to be foul, and will therefore need to be settled in ponds, vats, or hogheads, as most convenient. This done, boil down and fill up your kettle again two or three times, and at the last filling up, before it begins to boil, there should be gently put in the white of an egg, well beaten up in a quart or two of salt water. [One egg will do for 100 gallons.] Observe not to stir it till it begins to boil; after stirring it, take off the scum as fast as it rises; when the grain begins to form, slacken your fire, and when a considerable quantity of salt shows itself at the bottom of your kettle, take it out and put it into baskets to drain. You should have vessels to receive the brine as it drains from the baskets, that you may return it into your kettle; and you are still to go on taking out the salt as it forms, and putting it into baskets, as before, till at last, little remaining, you are to pour the salt and brine out of the kettle into a pail, where let it stand about ten minutes; then gently pour off the bitter, and drain the remaining salt in baskets: But this salt will not dry so fast as any of the preceding, nor will it be so white; for which reason, I generally choose rather, after pouring off the bittern (for if that remains, it will hurt the salt) to let it go in with the next boiling.

At first, I laboured under great difficulty for want of a proper method of drying the salt; but at length have hit upon the following expedient, which renders it as dry, and as good, as any imported. Prepare a bed of sand (the finest is to be preferred) of dimensions proportioned to the quantity of salt you make; add from time to time, as you use it, fresh sand, or substitute an entire new bed, as most convenient: This sand, when used, must be moistened with fresh water, but not more than enough to make it stick together, and must be covered with a thin linen cloth.

As soon as the salt in your baskets is drained as well as it can be, without suffering it to grow cool, spread it over the linen, one inch thick, or two inches at most; and within ten minutes it will be perfectly dry.

I am, Gentlemen, your humble servant,

JOSEPH STROUD.

P. S. Such Persons as have kettles to let out for salt, would oblige me by giving me the offer of them.

J. S.

What sub-type of article is it?

Informative

What themes does it cover?

Commerce Trade

What keywords are associated?

Salt Making Brine Boiling Egg Clarification Sand Drying Self Sufficiency

What entities or persons were involved?

Joseph Stroud Messrs. Dixon & Hunter

Letter to Editor Details

Author

Joseph Stroud

Recipient

Messrs. Dixon & Hunter

Main Argument

the author provides a proven method for making salt from river water, which he recommends as effective and shares publicly for others' benefit.

Notable Details

Use Of Egg White To Clarify Brine Drying Method Using Moistened Sand Bed Covered With Linen P.S. Seeking Kettles For Salt Production

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