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Cumberland, we are told “ that they deposit their spawn even onthe upper side of Pooley-bridge, but always in the stream of Ea-rnout. They go up the river Derwent in September through the jlake of Bassenthwaite, lip the river which runs through Keswick into the vale of St. John, where they deposit their spawn in thesmall streams and feeders of the lake. The young salmon arecalled salmon-smelts, and go down to the sea w ilh the first Hoodsin May.” The salmon was known to the Romans, but not to the i!Greeks. Pliny speaks of it as a fish found in the rivers of j|.Aquitaine: Ausonins enumerates it among those of the .Vlo- i;selle. The salmon is a lisli that lives both in the salt and !|fresh waters ; quitting the sea at certain seasons for the sake ol ,depositing its spawn, in security, in the gravelly beds of rivers re- 1mote from their mouths. There is scarcely any diHiculties but .what they will overcome to arrive at places lit for their purpose; ithey will ascend rivers hundreds of miles, fori e themselves against Ithe most rapid streams, and spring with amazing agility over ca- j-taracts of several feet in height. }

SALO, a late territory ot Italy , in the Bresciuno, now included |in the department of the Mella, and district ot Brescia . It is iseated on tiie banks of the lake of Garda, and is 80 Italian miles Ilong, and 15 broad: the surface is partly mountainous, partly!level ; the soil is fertile, abounding in corn, herbs, fruits, lemons, joranges, vines, olives, and mulberry-trees; and hence affording Iplenty of wine, oil, and silk. |

Salo, a town of Italy ', in the department of Mella, 14 milesN. E. of Brescia .

SALOBRENA , SALOBRENNA, or SOI.OBRENA, atown of Spain, in Grenada , near the coast of the Mediterranean,twelve miles S. E. of Almunecar . Lon. 3. 30. W. Lat. 36.31. N.

SALOMBO, a cluster of islands, in the East Indian Ocean.Lon. 113. 13. E. Lat. 5. 30. S.

SALON, a town of France , and capital of a district, in (hedepartment of the Mouths ol the Rhone, and late province, of Pro-vence: twenty miles N. W. of Aix, and 24 N. W. of Mar-seilles .

SALONA, a sea-port-town in Dalmatia . Lon. 17. 29. E. Lat.44. 10. N.

SALONA, or SALONE, an ancient town of European Turkey ,in Livadia ; twenty miles N. E. of Lepanto. Lon. 23. 1. E.Lat. 38. 50. N.

SALONICHI, or SALONIKT, formerly called Thessalonica ,A sea port-town of Turkev in Europe, and capital of Macedonia .Lon. 23. 13. E. Lat. 40.'40. N.

SALOON, or SALON, in architecture, a lofty, spacious sortof hall, vaulted at top, and usually comprehending two stories,with two ranges of windows. The saloon is a grand room in themiddle of a building, or at the head of a gallery, &c. Its faces, orsides, are all to have a symmetry with each other ; and as it usu-ally takes up the height of two stories, its ceiling, Daviler observes,should be with a moderate sweep. The saloon is a state-roommuch used in the palaces of Italy ; and from thence the mode cameto u. ; . Ambassadors, and other great visitors, are usually receivedin the saloon. It is sometimes built square, sometimes round oroval, sometimes octagonal, as at Marly, and sometimes in otherforms.

SALOP , or SHROPSHIRE. See Shropshire.

Salop, a borough of England in Shropshire, of which it was an-ciently the capital.

SA’LPA, in natural history, a genus of the vermes lnollu'cn classand order : body loose, nayant, gelatinous, tubular, and open ateach extremity : intestine piaced obliquely : eleven species havebeen enumerated, in two divisions; 1. furnished with an append-age : 2. without the terminal appendage.

SALPE, a town of Naples, in Capitanata . It is 23 miles S. ofManfredonia , and 9§ E. N. E. of Naples. Lon. 16. 10. E. Lat.41. 12. N.

SALSETTE, an island of the East Indies, adjacent to Bombay,from which it is in one place divided only by a narrow pass ford-able at low water. It is about 26 miles long, and eight or ninebroad. The soil is rich, and is every where well watered, andwhen in possession of the Portuguese , furnished such quantities ofrice, that it was called the Granary of Goa. Lon. 72. 15. E.Lat. 19. 0. N.

SALSAY, one of the smaller Shetland Islands . Lon. 1.32. E.of Edinburgh . Lat. 59. 53. N.

SALSOLA, Glass-wort; a genus of the digynia order, andpentandria class of plants; natural order, lloloracea'. Calyx per.-taphyilous; no corolla; capsule monospermous, with a screwedseed. It has thirty-one species, among which arc S. kali and S.soda.

SALSONNA, a town of Spain, in Catalonia ; seated on theLobregat; 44 miles N. W. of Barcelona . Lou.' 1. 38. E. Lat.41. 56. N.

SALT, COMMON, or SEA-SALT, or WHITE SALT, thename of that salt extracted from the waters of the ocean, which isused in great quantities for preserving provisions, &c. It is com-posed of muriatic acid, saturated with soda; and hence calledmuriate of Soda. See Chemistry. It is commonly found insalt-water and salt-springs, in the proportion of 36 per cent. It isfound aKo in cuds and in beds of'gypsum. Of this most usefulcommodity there are ample stores on land as well as in the ocean.There are few countries which do not alford vast quantities ofrock or fossil salt. Mines of it have long been discovered andwrought in England, Spain, Ttaly, Germany, Hungary, Poland ,and other countries of Europe . In several parts of the world,there are huge mountains which wholly consist of fossil-salt. Ofthis kind are two mountains in Russia , near Aslracau ; several inthe kingdoms of Tunis and Algiers, in Africa ; and several also inAsia; and the whole island of Ormus in the Persian gulf almostentirely consists of fossil-salt. The new world is likewise storedw ith treasures of this useful mineral, as well as with all other kindsof subterranean productions. The sea aflord. such vast plenty ofcommon salt,. that all mankind might thence he supplied withquantities sufficient for their occasions. There are also innume-rable springs, ponds, lakes, and rivers, impregnated with commonsalt, from which the inhabitants of many countries are plentifullysupplied therewith. In some countries which are remote from thesea, and have little commerce, and which are not blessed withmines of salt or salt-waters, the necessities of the inhabitants haveforced them to invent a method of extracting their common saltfrom the ashes of vegetables. Common salt differs from. all otherneutral substances of this nature, in its taste being purely saline,and occasioning thirst, alter it has been swallowed. The primi-tive figure of its crystals is that of a cube; but, on evaporating asolution of salt, the smaller cubic particles assume the secondaryform of hollow squares. "When the crystals are perfectly pure,they are not affected by moist air; anil, in this state, 100 parts con-tain according to Bergman, 52 of muriatic acid, or spirit of salt; 43of soda, or mineral alkali; and six of water of .crystallization ; thoughwe believe, with Gren, that the proportion of the fluid part isgreater, and that of the two first ingredients somewhat smaller. Ifthis salt be obtained from the bowels of the earth, it is calledrock-salt; and is generally very hard, and transparent, though itsometimes is opaque, white, and sometimes of red, green, blue, orother shades. The purest of this kind js colourless ; the otherspecies art; purified by solution in water, aud by re-crystallization,before they can be employed for culinary purposes, The princi-pal mines of rock-salt are in the vicinity of Cracow, in Poland ,and at Nortlnvich, in the county of Chester. The salt, however,which is thus easily procured, and in very large masses, by nomeans affords a sufficient supply ; hence numerous persons areemployed in extracting it from sea-water, or from saline springs.The former yields only from one-5()th to one 30th-part of itsweight, but the latter produce the greatest quantities; and we areinformed by Dr. Browning (Art of Making Common Salt, &c.8vo.) that the celebrated saline springs of N'orlhwich, Nantwich ,and Droitwich, in Cheshire (whence Great Britain is principallysupplied,) contain more than one-sixth part of good salt. Com-mon salt is obtained from these natural solutions by two differentmethods: First, the saline lluid is speedily evaporated, till the saltbegin to concrete, and settle in the form of grains at the bottom ofthe pans; after which it is put into proper vessels for draining thebrine; and when the process is completed, it is called hay-salt*By the second method, the evaporation is slow and gradual ;that it is continued only till a saline crust is formed on the surfaceof the liquor; which soon shoots into crystalline cubes. /Chevalue of salt for culinary purposes is well known : it is likewise ofpeculiar service in preserving the health of cattle, and particularly1 in