The Times-Picayune (New Orleans) October 28, 1869
, , LOUISIANA ROCK SALT. . - After some unavoidable delays, raeh as not - nnfrequently happen in - enterprises enterprises of any 'considerable importance, mining, it may be saidr has been fairly commenced at the Petit Ans' Salt Mines of Louisiana though the business must yet be considered as in its infancy. In sinking shaft to the depth. of seventy feet in the mine, some' obstacles were met with on account of water rising in it, but these, we understand. have been removed, and two lateral chambers ore now being opened, from which thA minara ftr t.iib - m m nn r. fmm forty to fifty tons of salt per day. Anew steamer, the Minnie Avery, - boilt expressly expressly for the trade, is now maJdng. three trips a week to the nunes, and bringing away each time a cargo ..of, 100 tons ; and the crasher and mill' recently constructed at St. Louis bavin? also - ar - rived, it is placed in - the '.power,, of the company to increase the amount oi salt raised so as to satisfy' a larro demand. The sanfDles of napkins salt of arrmind. and of fine - table, salt, t now - tc be seen at . the office of .the agents ' of the company in this city, Messrs. Price, Hine & Topper, will com pare with other similar grades in every respect, and as to - purenvss mofx ireeneesirom au mpuruj.es exceeds an v salt offered in the markets. of the country. It has been demonstrated by a thorough analysis, which fact Bhould by this time De generally known throngs - out the country, that the product of .the Petite Anse nunes contains 92.62 hundredths hundredths of pure salt, while Turk's Island shows but 98.88, and Liverpool 9825 hundredths. hundredths. With all these advantages in its favor and notwithstanding that this salt is offered in this market on about the same terms as Turk's Island or say $18 ner ton in sacks, there is vet a, hitateav on the part of some pork packers to - pat - ronizeit This course' is not very encouraging encouraging to the workersof the minee bnt we Dresnme thev am nrnAMwl tAar&it until experience decides in their favor. - Turk's Island salt has been long in use by meat enrers. and havio g proved ta be reliable, it is perhaps not to be wondered at that they seem loth to cease - using it. Some packers nsed the Petit Anse salt last season, and enough will do so this year, to settle the nneation as to its supe riority and establish it so fully in public confidence that it will thereafter fear no rivalry.