I was disposed to doubt the accuracy of my experiments, until I found that Nicolas,[1] in his memoir “Sur les Salines des Departemens de la Meurthe, du Jura, du Doubs, & du Mont,” Hassenfratz[2] in his memoir ”Sur le Sel Marin”, and Montigny[3] in his memoir “Sur les Salines de Franche Comté,” state sulphate of soda as a constituent part of all the brine springs they examined. There is therefore no reason why this salt should not exist in the brine at Droitwich; especially as it is one so commonly met with in mineral waters.
It is foreign to the object of this paper to describe the process adopted in the manufacture of salt at Droitwich. It does not differ in any material respect from that employed in Cheshire, of which Dr. Holland has already laid before the public a very full account in his excellent work already alluded to.
