At Northwich and Nantwich, in the county of Chester, there are salt mines of great depth and extent. These are frequently visited by travellers, and are found amply to repay the trouble and inconvenience of descending into them. There are two principal beds of this substance; the upper one is about forty─two yards below the surface, and twenty─six yards thick. This was originally discovered about a century and a half ago, in searching for coal. The lower bed has already been examined to the depth of forty yards, without coming to the bottom; and it is about the centre of this bed that the purest salt has been discovered. The average depth of the cavity, formed by the workmen along the vein of salt in the different mines, is supposed to be about sixteen feet. In some of the mines, where pillars six or eight yards square are left to support the roof, the appearance of the cavity is singularly beautiful: and the effect is greatly increased when the mine is illuminated by numerous candles fixed to the side of the rock. The scene so formed would almost seem to realize the notion of the magic palaces of Eastern poets. Some of the mines are worked in aisles or streets. The methods employed in working out the salt offer nothing worthy of notice. Larger masses are separated from the body of the rock, by blasting with gunpowder; and are afterwards broken down with pickaxes, hammers, and other instruments. The present number of mines in the vicinity of Northwich is eleven or twelve, from which there are raised, on an average, 50,000 or 60,000 tons of salt per annum. The greater part of this quantity is exported to Ireland and the Baltic; and the remainder is employed in Cheshire, and the adjacent counties. Salt is also made from _brine springs_ in Cheshire, Cumberland, Staffordshire, and Worcestershire; but the kind most commonly used in England is that which is made from sea water, and has the name of _sea salt_. The mode of manufacturing it is very simple. The water is first pumped into shallow reservoirs of earth, called salt pans, or salterns. In these it remains exposed to the sun until a certain proportion of the water is evaporated, so as to leave it about seven times stronger than in its original state. It is then conducted by another pump into flat iron pans, eight or nine feet square, and as many inches deep. These, being placed over a hot fire, the liquor or brine is boiled until nearly all the remaining particles of water have passed off by evaporation, and nothing is left in the pans but salt. This is thrown together into proper vessels, for a few days, to drain, after which it is fit for use.