A correspondent having noticed the paragraph that recently appeared in our paper, respecting the large quantities of bacon said to have been spoiled in this neighbourhood during the curative process, attributes the effect, not to the mildness of the season, but to the impurities of the re-agents employed. The nitrate of potass, or saltpetre, one the articles used in curing bacon, he says, has, for some years past, been extensively adulterated with the nitrate of soda, and article the market value of which is much below that of saltpeter, and hence the reprehensible purpose to which it has been applied.— Newcastle Journal.
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Carlisle Patriot 
