three feet in thickness, even when under water during the
winter. One of these brilliantly white and level expanses
in the midst of the brown and desolate plain, offers an
extraordinary spectacle. A large quantity of salt is annually
drawn from the salina: and great piles, some hundred
tons in weight, were lying ready for exportation. The season
for working the salinas forms the harvest of Patagones; for
on it the prosperity of the place depends. Nearly the whole
population encamps on the bank of the river, and the people
are employed in drawing out the salt in bullock-waggons,
This salt is crystallized in great cubes, and is remarkably
pure: Mr. Trenham Reeks has kindly analyzed some for me,
and he finds in it only 0.26 of gypsum and 0.22 of earthy
matter. It is a singular fact, that it does not serve so well
for preserving meat as sea-salt from the Cape de Verd
islands; and a merchant at Buenos Ayres told me that he
considered it as fifty per cent. less valuable. Hence the
Cape de Verd salt is constantly imported, and is mixed with
that from these salinas. The purity of the Patagonian salt,
or absence from it of those other saline bodies found in all
sea-water, is the only assignable cause for this inferiority:
a conclusion which no one, I think, would have suspected,
but which is supported by the fact lately ascertained, [3]
that those salts answer best for preserving cheese which
contain most of the deliquescent chlorides.

The border of this lake is formed of mud: and in this
numerous large crystals of gypsum, some of which are three
inches long, lie embedded; whilst on the surface others of
sulphate of soda lie scattered about. The Gauchos call the