| Nitrogenous matter | 16·1 |
| Fat | 5·5 |
| Saline matter | 1·4 |
| Water | 77· |
| ——— | |
| 100·0 |
Salmon is preferably cooked by boiling. One weighing 10 lbs. will require to be gently simmered for about an hour, reckoning from the time the water commences boiling. For fish of other weights, from 6 to 7 minutes per lb. may be allowed. See Fish, &c.
SALOOP′. Sassafras (chips) tea, flavoured with milk and sugar. A wholesome and useful drink in cutaneous and rheumatic affections. See Salep.
SALT. Syn. Sal, L.; Sel, Fr. Salts may be regarded as acids in which one or more atoms of hydrogen, a constant constituent of all true acids, are replaced by a metal or other basic radical. This relationship between acids and salts will be better understood by reference to the subjoined list of acids and their corresponding potassium and ammonium salts:—
| Acids. | Salts. | |
| HCl (Hydrochloric acid) | — | KCl (Chloride of potassium). |
| ” | — | NH4Cl (Chloride of ammonium). |
| HNO3 (Nitric acid) | — | KNO3 (Nitrate of potassium). |
| ” | — | NH4NO3 (Nitrate of ammonium). |
| H2SO4 (Sulphuric acid) | — | K{2}SO4 (Sulphate of potassium). |
| ” | — | (NH4)2SO4 (Sulphate of ammonium). |
Acids are, in fact, hydrogen salts. The so-called Double salts are, according to one
view, combinations of two salts of the same acid, but of different basic radicles; thus, common alum is a compound of sulphate of aluminum and sulphate of potassium.
The salts are a most important class of bodies, and their applications and uses in the arts of life and civilisation are almost infinite. See Nomenclature, &c.
Salt of Bark. See Extract of Bark, dried.
Salt, Bitter Pur′ging. Epsom salt.