sea-port town of Cornwall in England, situated on the river Tamar, having sufficient depth of water for large ships. Saltash is a borough town, sends two members to parliament, contains 1150 inhabitants, is distant 5 miles N. W. from Plymouth, 220 miles W. S. W. from London, and is in W. Long. 4° 6'. N. Lat. 50° 24'.

Saltcoats, a sea-port town of Ayrshire in Scotland, and on the frith of Clyde, at the end of the 17th century consisted of only four houses, but now contains above 2000 inhabitants, is now a great resort of strangers in summer as a watering place, has a considerable trade in coal and salt, with a rope-yard, the manufacture of sail-cloth and ship-building. It is 30 miles from Glasgow, and 18 from Ayr, and in W. Long. 4° 37'. N. Lat. 55° 41'.

Salts, effects of, in producing great degrees of cold. In the account of the remarkable effects of refrigeric mixtures, in which saline bodies act so important a part, given in our article Chemistry, some errors had crept in. These errors through the liberal attention of Mr Walker of Oxford, whose researches on this subject have been carried farther than any other chemist, we are enabled to correct by laying before our readers the following tables, most obligingly communicated to us by that gentleman. TABLES, exhibiting a collective View of all the Frigorific Mixtures contained in Mr Walker's Publication, 1808.

TABLE I.—This Table consists of Frigorific Mixtures, having the power of generating or creating cold, without the aid of ice, sufficient for all useful and philosophical purposes, in any part of the world, at any season.

| Mixtures | Thermometer sinks | Deg. of cold produced | |---------------------------------|-------------------|----------------------| | Muriate of ammonia 5 parts | From +50° to +10° | 49 | | Nitrate of potash | | | | Water 16 | | | | Muriate of ammonia 5 parts | From +50° to +4° | 46 | | Nitrate of potash | | | | Sulphate of soda | | | | Water 16 | | | | Nitrate of ammonia 1 part | From +50° to -7° | 57 | | Carbonate of soda | | | | Water 1 | | | | Sulphate of soda 3 parts | From +50° to -3° | 53 | | Diluted nitric acid 2 | | | | Sulphate of soda 6 parts | From +50° to -10° | 60 | | Muriate of ammonia 4 | | | | Nitrate of potash 2 | | | | Diluted nitric acid 4 | | | | Sulphate of soda 6 parts | From +50° to -14° | 64 | | Nitrate of ammonia 5 | | | | Diluted nitric acid 4 | | | | Phosphate of soda 9 parts | From +50° to -12° | 62 | | Diluted nitric acid 4 | | | | Phosphate of soda 9 parts | From +50° to -21° | 71 | | Nitrate of ammonia 6 | | | | Diluted nitric acid 4 | | | | Sulphate of soda 8 parts | From +50° to 0° | 50 | | Muriatic acid 5 | | | | Sulphate of soda 5 parts | From +50° to +3° | 47 | | Diluted sulphuric acid 4 | | |

N. B. If the materials are mixed at a warmer temperature, than that expressed in the table, the effect will be proportionably greater; thus, if the most powerful of these mixtures be made, when the air is +85°, it will sink the thermometer to +2°.

TABLE II. TABLE II.—This Table consists of Frigorific Mixtures, composed of ice, with chemical salts and acids.

Frigorific Mixtures, with Ice.

| Mixtures | Thermometer sinks | Deg. of cold produced | |---------------------------------|-------------------|-----------------------| | Snow, or pounded ice 2 parts | to $-50^\circ$ | * | | Muriate of soda 1 | | | | Snow, or pounded ice 5 parts | to $-12^\circ$ | * | | Muriate of soda 2 | | | | Muriate of ammonia 1 | | | | Snow, or pounded ice 24 parts | to $-18^\circ$ | * | | Muriate of soda 10 | | | | Muriate of ammonia 5 | | | | Nitrate of potash 5 | | | | Snow, or pounded ice 12 parts | to $-25^\circ$ | * | | Muriate of soda 5 | | | | Nitrate of ammonia 5 | | | | Snow 3 parts | From $+32^\circ$ to $-23^\circ$ | 55 | | Diluted sulphuric acid 2 | | | | Snow 8 parts | From $+32^\circ$ to $-27^\circ$ | 59 | | Muriatic acid 5 | | | | Snow 7 parts | From $+32^\circ$ to $-30^\circ$ | 62 | | Diluted nitric acid 4 | | | | Snow 4 parts | From $+32^\circ$ to $-40^\circ$ | 72 | | Muriate of lime 5 | | | | Snow 2 parts | From $+32^\circ$ to $-50^\circ$ | 82 | | Chryft. muriate of lime 3 | | | | Snow 3 parts | From $+32^\circ$ to $-51^\circ$ | 83 | | Potash 4 | | |

N. B. The reason for the omissions in the last column of this table, is, the thermometer sinking in these mixtures to the degree mentioned in the preceding column, and never lower, whatever may be the temperature of the materials at mixing. TABLE III.—This Table consists of Frigorific Mixtures selected from the foregoing tables, and combined, so as to increase or extend cold to the extremest degrees.

**Combinations of Frigorific Mixtures.**

| Mixtures | Thermometer sinks | Deg. of cold produced | |---------------------------|-------------------|-----------------------| | Phosphate of soda | 5 parts | From 0° to -34° | 34 | | Nitrate of ammonia | 3 | From -34° to -50° | 16 | | Diluted nitric acid | 4 | | | | Phosphate of soda | 3 parts | From 0° to -46° | 46 | | Nitrate of ammonia | 2 | | | | Diluted mixed acids | 4 | | | | Snow | 3 parts | From -10° to -56° | 46 | | Diluted nitric acid | 2 | | | | Snow | 8 parts | From -20° to -60° | 40 | | Diluted sulphuric acid | 3 | | | | Diluted nitric acid | 3 | | | | Snow | 1 part | From +20° to -48° | 68 | | Muriate of lime | 4 | | | | Snow | 3 parts | From +10° to -54° | 64 | | Muriate of lime | 4 | | | | Snow | 2 parts | From -15° to -68° | 53 | | Muriate of lime | 3 | | | | Snow | 1 part | From 0° to -66° | 66 | | Chryst. muriate of lime | 2 | | | | Snow | 1 part | From -40° to -73° | 33 | | Chryst. muriate of lime | 3 parts | | | | Snow | 8 parts | From -68° to -91° | 23 | | Diluted sulphuric acid | 10 | | |

N. B. The materials in the first column are to be cooled, previously to mixing, to the temperature required, by mixtures taken from either of the preceding tables.

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**Triple Salts**, a kind of salts formed by the union of three ingredients; the common neutrals being composed only of two, as for instance, common alum, which is composed of sulphuric acid, alumina, and potash.

**Salt Mines.** See Salt.

**Rock Salt.** See Salt.

**Salt Water,** or Sea-water, Distillation of. See Sea-Water.

**Neutral Salts.** See Chemistry, paffim.

**Salt Springs.** Of these there are great numbers in different parts of the world, which undoubtedly have their origin from some of the large collections of fossil salt mentioned under the article **Common Salt.** See that article, and likewise Spring.

**Saltier,** one of the honourable ordinaries.—See Heraldry.

This, says G. Leigh, in his Accedence of Arms, p. 70, was anciently made of the height of a man, and driven full of pins, the use of which was to scale walls, &c. Upton says it was an instrument to catch wild beasts, whence he derives this word from *saltus,* i.e., "a forest." The French call this ordinary *fauteuil,* from *faute,* "to leap;" because it may have been used by soldiers to leap over walls of towns, which in former times were but low; but some modern authors think it is borne in imitation of St Andrew's cross.

**Salting Meat for the Use of the Navy.** The following is the method recommended by the late Admiral Salting. Admiral Sir Charles Knowles. When the ox is killed, let it be skinned and cut up into pieces fit for use as quick as possible, and salted while the meat is hot. For which purpose we must have a sufficient quantity of saltpetre and bay-fall pounded together and made hot in an oven, of each equal parts; with this sprinkle the meat at the rate of about two ounces to the pound; then lay the pieces on slatting boards to drain for 24 hours; which done, turn them and repeat the same operation, and let them lie for 24 hours longer. By this time the fall will be all melted, and have penetrated the meat, and the pieces be drained off; each piece must then be wiped dry with clean coarse cloths. A sufficient quantity of common salt must then be made hot likewise in an oven, and mixed when taken out with about one-third of brown sugar; then the casks being ready, rub each piece well with this mixture, and pack them well down, allowing about half a pound of the salt and sugar to each pound of meat, and it will keep good several years.

It is best to proportion the casks to the quantity used at one time, as the less it is exposed to the air the better. The same process does for pork, only a larger quantity of salt and less sugar must be used; but the preservation of both depends equally upon the meat being hot when first salted.

One pound of beef requires two ounces of saltpetre and two ounces of bay-fall, because it is to be sprinkled twice; an ounce of each to a pound of beef both times. The saltpetre requisite for 100 lb. of beef is 12½ lb., which at 12d. per lb. is 1s. 6d.; and the same quantity of bay-fall (for 100 lb. of beef), at three half-pence per lb. is 1s. 6½; of brown sugar and common salt mixed together half a pound is required, the former in the proportion of one-third, the latter of two-thirds, to a pound of beef. The brown sugar at 8d. per pound. A hundred pounds of beef will take 250 ounces of it, which costs 10s. 5d. The quantity of common salt requisite for 100 lb. of beef is 533 ounces, which at 2d. per lb. amounts to 5s. 6d. The expense therefore will stand thus.

| Item | Quantity | |-----------------------|------------| | Saltpetre, 12½ lb. | 100 lb. | | Bay-fall, 12½ lb. | for do. | | Brown sugar, 250 oz. | for do. | | Beef, 100 lb. | at 6d. per pound | | Three casks for it | at 1s. 6d. each | | Labour, and heating the oven twice | | | Common salt, 533 oz. | for do. |

These articles are taken high; and if beef costs 6d. per pound, meat cured thus will cost less than 1s. per pound; and therefore comes much cheaper than livestock in long sea voyages.