USA > Michigan > Saginaw County > History of Saginaw County, Michigan; historical, commercial, biographical, Volume I > Part 43
Note: The text from this book was generated using artificial intelligence so there may be some errors. The full pages can be found on Archive.org (link on the Part 1 page).
Part 1 | Part 2 | Part 3 | Part 4 | Part 5 | Part 6 | Part 7 | Part 8 | Part 9 | Part 10 | Part 11 | Part 12 | Part 13 | Part 14 | Part 15 | Part 16 | Part 17 | Part 18 | Part 19 | Part 20 | Part 21 | Part 22 | Part 23 | Part 24 | Part 25 | Part 26 | Part 27 | Part 28 | Part 29 | Part 30 | Part 31 | Part 32 | Part 33 | Part 34 | Part 35 | Part 36 | Part 37 | Part 38 | Part 39 | Part 40 | Part 41 | Part 42 | Part 43 | Part 44 | Part 45 | Part 46 | Part 47 | Part 48 | Part 49 | Part 50 | Part 51 | Part 52 | Part 53 | Part 54 | Part 55 | Part 56 | Part 57 | Part 58 | Part 59 | Part 60 | Part 61 | Part 62 | Part 63 | Part 64 | Part 65 | Part 66 | Part 67 | Part 68 | Part 69 | Part 70 | Part 71 | Part 72 | Part 73 | Part 74 | Part 75 | Part 76 | Part 77 | Part 78 | Part 79 | Part 80 | Part 81 | Part 82 | Part 83 | Part 84 | Part 85 | Part 86 | Part 87 | Part 88 | Part 89 | Part 90 | Part 91 | Part 92 | Part 93 | Part 94 | Part 95 | Part 96 | Part 97 | Part 98 | Part 99
The difference of the time in which the front and the back ket- tles boil down varies from four hours in the front to 12 hours in the back. The kettle blocks are generally run day and night by four men, two boilers and two firemen, taking turns of 12 hours each. The average product of a good kettle block is 75 bar- rels of salt per day of 24 hours.
This process is rapidly becoming superseded by the more eco- nomical one of pan and steam blocks.
In Pan Blocks .- Pan blocks are buildings of varions dimensions, built to accommodate the size of the pan, settlers and salt bins. The pans are made of quarter-inch boiler-plate iron. They vary from 90 to 120 feet in length, being divided into sections of 30 or 40 feet, are 12 to 15 feet wide, and from 10 to 12 inches deep. With some the sides are straight, the salt being raked to the side, lifted out with a shovel and thrown on the draining boards, In others the sides are flanged, and the salt is raked directly on to the draining boards. Pans of the above size rest on three walls as in kettle blocks, the arches running directly under the pan to the chimney at the end. As the firing of these blocks is done mostly with slabs or light fuel, the first 30 or 40 feet are also protected by patent arches thrown across the flues, thus dividing the heat more generally throughout the block. The brine boils very rapidly in these blocks, and as the salt makes fast it requires mnuch care and attention on the part of the workmen to keep the salt from baking on the bottom of the pan; this is prevented by raking out the salt almost as fast as it makes.
Improvements in heating pan blocks have been made of late years in those localities where the price of fuel is a consideration. A pan block of an improved plan for boiling the brine has been erected by Ayres & Co., of Port Austin, Hnron county. The block is 120 feet long, 43 feet wide, ontside posts 10 feet high and center post 18 feet high-almost too high to carry off the steam in winter. The length was also calculated for four pans. Three pans only were put on, being each 30 feet long and 16 feet wide on bot- tom, sides flanging and bolted to the draining boards. The pans rest on seven walls, which are so arranged that they make two fire flues in the center and two return flues on the sides. The cen- ter and outside walls run the entire length and width of the pan. All the walls are a foot wide at the top. The two fire flues which are under the middle of the pan on both sides of the center wall are 22 feet wide. Height of grate to pan, 32 feet. The return flues are next to the outside walls, under the sides of the pan, and are two feet wide. This gives a heating surface of 180 feet in length
429
HISTORY OF SAGINAW COUNTY.
on both sides of the middle wall. The outside flues run into the chimney, which is placed at one side of the front of the block ---- the space under the pan being reduced to one foot.
The advantage of this arrangement of the flues is that as the brine boils freely over the fire flue the salt, as it makes, is thrown to the cool side of the pan, and therefore is not so liable to bake to the bottom before it is raked out. Another advantage is in the economy of the heating surface, the entire amount being well used up before it gets to the chimney. This is shown in the amount of salt made, Ayers & Co. reporting the making of 140 barrels of salt with 13 cords of hemlock wood in a day of 24 hours.
The brine for pan blocks is settled cold in the outside cisterns, and in most instances is brought to a saturation by the inside steam settlers. The salt, as it makes in the pan, is drawn out by ·rakes upon the draining board, where it remains for a time, when it is shoveled into barrows and taken to the store bins for further drainage. It is very desirable that the draining boards should be so arranged in pan blocks that the workmen should not be com- pelled to walk over them in the operation of drawing or wheeling off the salt.
By Steam .- The evaporation of salt brine by the steam process is now producing the largest portion of salt made in Michigan. We take for the purpose of better describing the process a steam salt block which is 150 feet long, 122 feet wide, and has an elevation of 52 feet to the top of the ventilator. Height of ventilator, 16 feet. Included, therefore, in the above space are the inside settlers, grain- ers, salt bins, and packing room :
The inside steam settlers are 150 feet long, 11 feet wide, and 6 feet deep, made of four-inch plank, well keyed together and tightly calked. This block is supplied with seven grainers, 150 feet long, 11 feet wide and 16 inches deep. Over each grainer are the drain- ing boards running the entire length. Passing through each settler and grainer, and near the bottom, are four-incli galvanized tubing, four or five in number, depending on the size of the grainer, through which exhaust or live steam is forced. In the steam as in the kettle process, the brine is first pumped into the outside settlers, where it is partially settled. It is then drawn into the inside steam settlers, where it is heated up by the steam pipes and bronght to saturation -- that is, a point just preceding the formation of salt crystals. It is allowed to remain until all sediment · of iron has fallen to the bottom, by which time it becomes clear as crystal. The brine is now ready to be drawn into the grainers, which are filled to about two-thirds their capacity, or nearly full. As tlie settled brine comes into the grainers quite warm and fully saturated it soon commences to make salt, which forms on the surface of the brine and then falls to the bottom of the grainers, when a new lot of crystals are formed to fall in the same way. The brine is also occasionally stirred so as to make the crystals fine.
430
HISTORY OF SAGINAW COUNTY.
Thus the evaporation continues for 24 hours, the temperature being kept at from 170 ° to 175 ° of Fahrenheit. The brine being sufficiently evaporated by this time, the workmen commence the "lifting." This is done by first washing the salt in the brine that is left in the grainers and then taking it out with shovels and throwing it on the draining boards, where it remains a number of hours for drainage. A large "lift " or "draw " fills the boards with salt, and it is a beautiful sight to sec the salt as it comes white and sparkling from the brine. The salt should remain on the draining boards to drain thoroughly 24 hours, if possible. before going to the bins. It lies in the bins two weeks to complete the drainage, when it is ready for inspection and barreling for ship- ment.
SOLAR EVAPORATION OF BRINE.
The first preparation for solar evaporation is to have a series of covers or wooden vats. The covers are rectangular in shape, being 16 by 18 and from 6 to S inches deep. They are raised on wooden supports two to three feet from the ground, and are arranged in sets or strings. Each cover has a movable roof, which can be run on or off to protect or expose the brine, according to the weather. At the end of the string of graining covers, somewhat higher and deeper, are the " strings " of settling covers into which the brine is led from the store reservoirs or cisterns. No lime is used in settling the brine in this process; for in these deep rooms the brine absorbs a portion of oxygen from the air, by which means the carbonate of iron which is dissolved in the recent brine is converted into an insoluble peroxide of iron. In Syracuse a second series of covers is used to get rid of the gypsum which separates or is deposited in the form of a crystal. As the quantity of gypsum is very small in the Saginaw brines these rooms are now dispensed with.
As soon as there is a show of salt crystals, the first stage of the process is accomplished, and the saturated brine known as salt pickle is ready for the last stage. It is then drawn into the salt room or draining vats, in which the salt soon commences to crystal- lize on the bottom of the covers.
One of the conditions required for a good, large-grained solar salt, which is most estecined in the market, is that the bottom of the covers in the salt room should be as smooth as possible, rougli surfaces favoring the deposition of numerous small crystals. It is also necessary to have the salt covers supplied with a sufficient supply of good pickle, so that the salt already deposited may always be covered. An exposure of the salt uncovered to the air favors the formation of new small crystals, and the addition of an unfin- islied or not sufficiently concentrated pickle produces the same effect. It is also important that the waste or exhausted pickle from which the greater part of the salt has crystallized should be dis-
Wellington Chapman
433
HISTORY OF SAGINAW COUNTY.
charged from time to time, as its presence not only impairs the quality but diminishes the quantity of the salt deposited.'
The time required for the evaporation of sufficient pickle to make a crop depends largely upon the weather, dry and clear weather being, of course, most favorable; six weeks or two months is the usnal time. Three crops of salt a season arc gathered-the first about the middle of July, the second in the early part of Septem- ber, and the third at the end of October. The second crop is gen- erally the best, as it is coarser than the others.
The crop of solar salt is gathered by first loosening it from the bottom of the "covers" with a rake or spnd. It is then washed in the pickle that is still left in the covers and "gathered " to the street gunwale. Here it is shoveled into draining tubs, to re- main a short time before being emptied into the salt carts for removal to the salt bins for further drainage.
The legal time, 14 days, required for drainage, having passed, the bins are opened and the salt is packed in barrels holding five bushels, or 280 pounds-cach barrel being branded with the name of the firm or person mannfacturing the same.
GRADES AND QUALITY OF MICHIGAN SALT.
The grades of salt established by the State Inspector are as fol- lows:
No 1 Salt :- Fine-In barrels of 280 lbs., for general and for all family purposes; Packers,-In barrels of 280 lbs., suitable for pack- ing and bulking meat and fish, one of the finest and best brands of salt for such purposes in the market; Solar-In barrels of 280 lbs., when screened, branded C Solar C tor coarse, and F Solar F for fine grades. The solar salt is equal in all respects to New York solar salt.
No. 2 Salt :- Second Quality-All salt intended for No. 1 of any of the above grades, when for any other cause it is condemned by the inspector, is branded second quality and sold as such. This salt is good for salting stock, hay, hides, etc.
Dairy Salt .- There has been a great want of a good quality of this kind of salt so as to complete the list of Michigan salts now in the market. Several attempts have been made to start its mann - facture, but none have been successful, owing in a great part to the want of care in making an article of sufficient purity. The Michi- gan Dairy Salt Company, located at East Saginaw, was organized for washing, purifying and grinding the salt, with a capacity of 200 barrels daily, and is now in successful operation, turning out a superior quality of dairy salt, as the following analysis will show: Sulphate of lime, .57; chloride of calcinm, .08; chloride of mag- nesia, .19; chloride of sodium, 99.03; moisture, .23. We can hardly realize the importance of the manfuacture of this grade of salt, putting, as it does, the farmer in possession of, at a cheap rate, a quality of salt for dairy purposes that cannot be excelled.
26
.
434
HISTORY OF SAGINAW COUNTY.
Agricultural Salt .- The use of salt for fertilizing purposes is no longer an experiment, but has been fully proven, not only scientifically and theoretically, but practically, by scores of our most successful agricnlturists throughout the country. The Michi- gan manufacturers are now manufacturing a salt for fertilizing pur- poses that is peculiarly adapted to the use for which it is designed. It is entirely free from dirt or hard lumps, and is made by a process which leaves incorporated in the salt all the valuable plant food, as well as ingredients calculated to free and render soluble the ammonia already contained in the soil. There has been a good demand for this salt, chiefly second quality and refuse, during the past season, and the association has shipped large quantities, with excellent results, so far as learned. Agricultural salt sells in this market at $3.50 per ton.
The demand for agricultural salt is assuming extraordinary proportions. A sale of 1,200 tons of this commodity was made recently to a Minnesota party, and orders are daily received for car lots. One day the association received orders for 14 cars of agricultural salt, nine for Minnesota, one for Dakota, two for Wis- consin, and two for Michigan. The value of salt as a fertilizer is becoming widely recognized, and the increasing demand will fur- nish a field for the disposition of the surplus production of the Michigan manufacturers beyond their most sanguine expectations.
Analysis of this salt has been made to determine its value as a mannre. It is so rusty that no one would dream of nsing it on his table, and if it were nsed to salt beef or fish the results would be disastrous, yet its value for manure may been seen from the results of analysis: Common salt, 87.74; chloride of potassium, 2.49; sulphate of lime, 1.68; carbonates of lime and magnesia, .75; oxid of iron, .87; water, 6.38; Total of parts, 99.91.
Salt that contains 23 per cent of chloride of potassium in place of the same amount of chloride of sodium, is worth $1 a ton more for mauure than pure salt.
ANALYSIS OF SALT.
Experience proves that the best quality of salt can be made from Michigan brines, and that a great preponderance of the salt sold in the market has been found as pure and as efficient an anti- septic as any mined or manufactured elsewhere, cither in our own or foreign countries.
The following are the analyses of the various grades of Michigan salt:
Kettle salt made by the East Saginaw Salt Company, East Sag- inaw, Michigan. Analysis by Dr. C. A. Goesmann: Sulphate of lime, 0.3165; sulphate of calcium, 0.3564; chloride of magne- sium, 0.1408; moisture, 3.3441; chloride of sodium (salt), 95.8422.
Carrollton Salt Company, Carrollton, Michigan. Kettle salt. Analysis by Dr. H. C. Hahn: Sulphate of lime, 0.405; chloride
435
HISTORY OF SAGINAW COUNTY.
of calcium, 1.127; chloride of magnesium, 0.517; moisture, 3.292; chloride of sodium (salt), 94.669.
Pan salt made by Bay City Salt Company, Bay City, Michigan. Analysis by S. S. Garrigues, Ph. D .: Sulphate of lime, 0.696; chloride of calcium, 0.329; chloride of magnesium, 0.340; mois- ture, 1.346; chloride of sodium (salt), 97.288.
Pan salt made by Taylor & Co., Zilwaukee. Analysis by Dr. H. C. Halın: Sulphate of lime, 0.088; chloride of calcium, 0.737; chloride of magnesium, 0.445; chloride of sodium (salt), 98 730.
Steam salt made by Buffalo Salt Company, East Saginaw, Mich- igan. Analysis by Dr. H. C. Halın: Sulphate of lime, 0.478; chloride of calcium, 1.365; chloride of magnesium, 0.694; mois- ture, 3.478; chloride of sodium (salt), 94.366.
Steam salt made by New York and Michigan Salt Company, at Zilwaukee. Analysis by Dr. H. C. Hahn: Sulphate of lime, 0.363; chloride of calcium, 0.699; chloride of magnesium, 0.313; moisture, 3.308; chloride of sodium (salt), 95.327.
Solar salt made by East Saginaw Salt Company, East Saginaw. Analysis by Dr. C. A. Goesmann: Sulphate of lime, 0.3165; chloride of calcium, 0.3564; chloride of magnesium, 0.1408; moisture, 3.3560; chloride of sodiuni (salt), 95.8333.
Solar salt made by New York and Michigan Salt Company, at Zilwankee. Analysis by Dr. H. C. Hahn: Sulphate of lime 0.173; chloride of calcium, 0.743; chloride of magnesium, 0.417; moisture, 2.197; chloride of sodium (salt), 96.470.
Analysis of pan salt from White Rock, Michigan, made by Dr. C. A. Goesmann: Sulphate of lime, 0.81; chloride of calcium, 0.41; Chloride of magnesium, 0.28, water, 1.80; chloride of sodium, 96.70.
Analysis of Michigan barrel salt, made by James R. Blaney, of Chicago:
Packer. 96.453
Com Fine.
Chloride of sodium ( pure salt).
96.779
66
calcium .
.152
.449
magnesium.
.288
.480
Sulphate of lime (gypsum).
.427
.292
Moisture.
2 680
2.000
100.000
100.000
Average analysis of common salt, made by Dr. C. A. Goes- mann, of Syracuse salt: Sulphate of lime, 1.2550; cliloride of cal- cium, 0.1550; chiloride of magnesium, 0.1369; moisture, 3.0000; chloride of sodium (salt), 95.4531.
FUEL.
The fuel used in kettle blocks is cord wood, mixed soft and hard, refuse slabs, and sawdust from saw-mills. Mixed wood now costs $1.25 per cord, delivered at block. Slabs costs 45 to 50 cents per cord at the mills. A kettle block will consume 10 cords of mixed wood in 24 hours, or 16 cords of slabs in the same time.
.
436
HISTORY OF SAGINAW COUNTY.
BARRELS, MATERIAL AND COST.
The salt barrels of Michigan are now mostly made of pine staves and heading. In some localities elm staves and ash headings are used. Most of the pine staves are made of the refuse lumber from the saw-mills. The elm stave is mostly made from stave bolts cut for that purpose. There were manufactured into salt barrels last year, staves, heading, and hoops as follows: Staves, 53,591, 760; heading, 16,077,528; hoops, 26,795, 888.
The barrels are mostly made by hand in cooper shops connected with salt blocks. The average cost of salt barrels is from 20 to 22 cents.
COOPERAGE.
All staves must be of such length that when the barrel is finished it shall not be less than 302 inches or more than 313 inches long. Soft-wood staves, whether rove or cut, to be half an inch thick. Hard-wood staves 7-16 of an inch thick after seasoning. Staves not more than four inches wide, of sound timber, and properly jointed. Heading must be & of an inch thick, of good, sound lumber, free from holes or unsound knots, smooth for branding. No basswood will be allowed for either staves or heading. Hoops to be one incli wide and quarter of an inch thick, 10 to each barrel, shaved and well set. Barrels for fine salt must have heads 172 inches in diameter. Chime to be one inch from point of croze. Bilge from 21 to 212 inches in diameter outside. Solar salt may be packed in barrels not less than 30 inches in length with a head 163 inches. Barrels charred on the inside must be rejected.
LABOR.
The work connected with a kettle block can be accomplished by seven men and one two-horse team, divided as follows: two boilers, two firemen, one engineer, one salt-packer and one teamster. The capacity of pan blocks being greater than that of kettle blocks, more labor is required and is divided as follows: four boilers, three firemen, two engineers, two salt-packers and two or three team- sters.
COST OF SALT WELLS AND BLOCKS.
The expense of putting down a salt well varies, of course, ac- cording to the depth. In Saginaw county the average depth of the well is 800 feet, while down the river the average is about 1,000" feet. The average expense of sinking a well, including drill house and machinery, is about $3,000. The expense of erecting a block ranges from $8,000 to $25,000, according to capacity, and the blocks produce from 75 to 250 barrels per day.
·
437
HISTORY OF SAGINAW COUNTY.
The following is a table showing companies in Saginaw county, amount of salt made, number of kettles, pans, depth of wells, for the year 1880 :
MANUFACTURERS.
Salt made 1880.
No. of Blocks ..
No. of Grainers
No. of Kettles ..
No. of Pans .. ..
No. of Covers.
No. of Wells ..
Depth of Wells
1
-
E. Hubbell, E. Saginaw.
1,543
1
3.
1
Pan.
Martindale Bros. E. Saginaw.
9,883
1
3
·
1
Steam.
Cook & Howard,
66
...
3,626 1
W. A. O'Donnell. F. Biselike,
66
6,787
1
.
.
2
1
Morey & Delauo,
9,336
1
· . ..
25,800 2 6 . .
.
3 823
66
J.F. & D. W. Rush & Co., E.Sag.
41,156
1
3 820 Steam.
Stevens & 10,
11,643
1
· ..
2
1 820 Pan.
J. L. Remingtou & Co.,
30,860
1
5
3 762 Steau).
Burnham & Still, Saginaw
12,645
1
1
750
Camp & Stillman, E. Saginaw ...
11,114 1
1
1 750
Nelsou Holland
....
39,872
2
3
750
..
C. & E. Ten Eyek,
......
23,029
1
4
1
John G. Owen,
15,550
1
6 120
3 ...
6 . .
4 950
Hamilton, MeLun & Co., E. Sag
60,834
1
6
2,695
5 860 Steam & Solar.
Ruslı, Eaton & Co, Saginaw ..
1
2
825
J. F. Driggs' Sons, E. Saginaw
17,215 1
3
1 835 Pan.
A. T. Bliss Bros., Saginaw. . . Wood & Reynolds, E. Saginaw
26,233 1
5
500
3
Steamn & Solar.
Degraw, Aymer & Co.,
29,680 5
1
2 763 Steam.
La Du & Phinney,
new
1
1 763 Pau.
Sanboru & Bliss,
24,138 1
5
2 835 Steam.
T. Jerome & Co., Saginaw ...
34,498 2 3
2
3 743 Steam & Pan.
E. F. Gould,
20,677
1
5
2 800 Steam.
James Riley, E. Saginaw
23,432
1
1
1 800 Pan.
Wm. B. Mershon, E. Saginaw.
88,083
1
2
1 800 Steau.
Shaw & Williams.
17,273 1
3
1 800
Jas. Perrin,
66
8,400
1
3
1 Steam.
Kniffen Bros.,
3,581
1
2
1 Pan.
Chas. Merrill & Co.,
27,226
1
6
3 Steam.
Wylie Bros.,
29,604 1
5
2
5
3
..
A. W. Wright & Co.,
6,812
1
1 770
6.
D. Harden & Co., . .
8,921
1
. . .
.
4
3
3 770 Steam & Pan.
N.& A. Barnard & Co.,
20,826
1
2
2 830 Steam.
N. & A. Barnard,
...
58,982 2
3 830 Steam & Pan.
Sag. Barrel Works. .. . 15,400
1
4
2 Steam.
Alex. Swift,
66
36,672 2
4
.
Sturtevaut, Green & Co.,
32,113
21
5
60
3
830
Nason & Allen, E. Saginaw. .
8,574 2
3
..
3
1 Steam & Pan. ..
..
...
:3222 3
1
830
66
....
4,761
1
. ...
1
66
. .
...
..
1
950 Steam.
D. Whitney, jr.,
65 254
1
.
2 7
4 Steam and Pan
G. V. Turner & Son. "
12,426
4 4
Sample & Camp,
18.251 1 3 6
Warner & Eastman, "
...
29,082
1
.
2 750
66
Jesse Hoyt,
....
17,260
1
Isaac Barringer,
17,450
24,800 4
.
80,490 3 9
3 1
3
.
5,012
Pan.
J. H. Pearson & Son, Saginaw
28,196
1
43,215 1
3 741
66
Brand & Harden,
. .
2
1 7770
G. F. Williams Bros., . .
34,590
. .
5 .
2
.
.
Mode of Mauu-
facture.
2,536
Pan.
1
...
.
..
. . . .
66
....
3 3 806
4 493
5 835 Steam & Pan.
.
6 2 .
.
Eaton, Potter & Co., Saginaw ..
438
HISTORY OF SAGINAW COUNTY.
SYSTEM OF INSPECTION.
The irregularities that crept into the manufacture of salt, de- teriorating its quality and value, soon made it evident that some system of inspection would have to be adopted to protect the care- ful manufacturer against the ignorance and carelessness of others.
As early as the year 1865 a system of local inspection was adopted by a number of salt manufacturers, which had a tendency to improve a portion of the salt product. The inspection, however, not being a general one, and there being no State law by which offenders could bepunished, the effectiveness of the inspection was greatly diminished, and it soon became evident that some more stringent system, backed by a State law, would be the only way to secure uniformity of manufacture.
Dr. Garrigues came to this city in 1862 and at once interested himself in the salt industry. He opened a laboratory and com- menced the analysis of salt, and shortly after commenced work in a salt block for the purpose of obtaining a practical knowledge of the manufacture. He started the work in three blocks of the Chicago Salt Co., and subsequently blocks for Asa Sheldon, Bay City, and also a block for Van Etten & Mershon, at Salzburg. In the spring of 1863 the agitation of a salt inspection law commenced, and on June 21, of that year, Dr. Garrigues was recommended by Mayor C. B. Mott and the board of aldermen, consisting of Alds. Jeffers, Glasby, Bingham and Eastman, as a suitable person for the position of salt inspector. The recommendation also bears indorsement of Hon. Jno. F. Driggs. The inspection bill, how- ever, failed to pass the Legislature. Dr. Garrigues then took charge of a block at Bay City for N. S. Clark, and from there went to Kawkawlin, where he was connected with Ballou & Co., in the manufacture of salt. He remained with this firm until 1864, when he enlisted in the 29th Michigan Volunteer Infantry and went to the war. In 1866 a bill was passed by the State Legislature estab- lishing boards of trade and granting them authority to appoint in- spectors of produce and salt. Under this act rules and regulations were adopted by the salt committee, created by the East Saginaw Board of Trade, and Dr. Garrigues was appointed salt inspector for the following works:
East Saginaw Salt Manufacturing Co., Chicago Salt Works, H. A. Ballentine & Co.'s works, Bellevue Salt works, Western Salt Co.'s works, Geo. H. Taylor & Co. 's works, Carrollton Mill & Salt Co., Wayne County Salt Co., Salina Salt Co., Carter Bros., Albany Salt Co., Medina Salt Co., Rust & Ingledew, Buffalo Salt Co., Oneida Salt Co., N. B. Nye & Co., Ann Arbor & Saginaw Salt Co., N. S. Lockwood. Others were subsequently added.
On March 11, 1867, the Doctor reported to these manufacturers the result of his work, it being the first salt report published in the Valley. In 1867 another attempt was made to pass an inspection bill but it failed.
In the spring of 1869 an inspection bill was introduced which passed. and Dr. Garrigues received the appointment of inspector,
Need help finding more records? Try our genealogical records directory which has more than 1 million sources to help you more easily locate the available records.