Subject: Salt for S-7

From: [email-masked] (George Dixon)
Date: Sun, 4 Feb 1996 20:34:43 -0500

The salt to water (brine) mix I use for S-7 as well as S-1 is 2 containers
to four gallons of water.  In answer to the how-much-salt-inna-container
question..........
The "containers" of salt were the grocery store variety, about 26 ounces
each (x2 in 4 gallons water)
George

PS  Old timers say that if you put enough salt in the water pail it will
float a potato, less than enough and the spud will sink................

---

From: [email-masked]
Date: Mon, 5 Feb 1996 11:05:41 -0500

To All,
The "when it rains, it pours salt" that is bought in the gorcery store
contains all kinds of additives that may adversly affect the quenching
properties of the brine. The formula from the ancient blacksmith's book of
necessary information says that at room temperature the brine should be
strong enough to float a raw potato. Room temperature and type of potato are
undefined. 
The temperature of the brine when it is used is of some concern. From what I
have read or seen, the brine should be about 60-70* F and the volume should
be large enough that the temperature of the brine is not appreciably raised.
This is not a problem with one piece now and then. Production work means a
larger volume. For most applications a 5 gallon plastic bucket works real
well as long as you dont drop a hot piece to the bottom.

Regards,

Bill Hochella