Falling in Love - Grant Allen (e reader comics .txt) 📗

chiefly derived from the Cheshire and Worcestershire salt-regions, which are of triassic age. Many of the places at which the salt is mined have names ending in wich, such as Northwich, Middlewich, Nantwich, Droitwich, Netherwich, and Shirleywich. This termination wich is itself curiously significant, as Canon Isaac Taylor has shown, of the necessary connection between salt and the sea. The earliest known way of producing salt was of course in shallow pans on the sea-shore, at the bottom of a shoal bay, called in Norse and Early English a wick or wich; and the material so produced is still known in trade as bay-salt. By-and-by, when people came to discover the inland brine-pits and salt mines, they transferred to them the familiar name, a wich; and the places where the salt was manufactured came to be known as wych-houses. Droitwich, for example, was originally such a wich, where the droits or dues on salt were paid at the time when William the Conqueror's commissioners drew up their great survey for Domesday Book. But the good, easy-going mediæval people who gave these quaint names to the inland wiches had probably no idea that they were really and truly dried-up bays, and that the salt they mined from their pits was genuine ancient bay-salt, the deposit of an old inland sea, evaporated by slow degrees a countless number of ages since, exactly as the Dead Sea and the Great Salt Lake are getting evaporated in our own time.

Such, nevertheless, is actually the case. A good-sized Caspian used to spread across the centre of England and north of Ireland in triassic times, bounded here and there, as well as Dr. Hull can make out, by the Welsh Mountains, the Cheviots, and the Donegal Hills, and with the Peak of Derbyshire and the Isle of Man standing out as separate islands from its blue expanse. (We will beg the question that the English seas were then blue. They are certainly marked so in a very fine cerulean tint on Dr. Hull's map of Triassic Britain.) Slowly, like most other inland seas, this early British Caspian began to lose weight and to shrivel away to ever smaller dimensions. In Devonshire, where it appears to have first dried up, we get no salt, but only red marl, with here and there a cubical cast, filling a hole once occupied by rock-salt, though the percolation of the rain has long since melted out that very soluble substance, and replaced it by a mere mould in the characteristic square shape of salt crystals. But Worcestershire and Cheshire were the seat of the inland sea when it had contracted to the dimensions of a mere salt lake, and begun to throw down its dissolved saline materials. One of the Cheshire beds is sometimes a hundred feet thick of almost pure and crystalline rock-salt. The absence of fossils shows that animals must have had as bad a time of it there as in the Dead Sea of our modern Palestine. The Droitwich brine-pits have been known for many centuries, since they were worked (and taxed) even before the Norman Conquest, as were many other similar wells elsewhere. But the actual mining of rock-salt as such in England dates back only as far as the reign of King Charles II. of blessed memory, or more definitely to the very year in which the 'Pilgrim's Progress' was conceived and written by John Bunyan. During that particular summer, an enterprising person at Nantwich had sunk a shaft for coal, which he failed to find; but on his way down he came unexpectedly across the bed of rock-salt, then for the first time discovered as a native mineral. Since that fortunate accident the beds have been so energetically worked and the springs so energetically pumped that some of the towns built on top of them have got undermined, and now threaten from year to year, in the most literal sense, to cave in. In fact, one or two subsidences of considerable extent have already taken place, due in part no doubt to the dissolving action of rain water, but in part also to the mode of working. The mines are approached by a shaft; and, when you get down to the level of the old sea bottom, you find yourself in a sort of artificial gallery, whose roof, with all the world on top of it, is supported every here and there by massive pillars about fifteen feet thick. Considering that the salt lies often a hundred and fifty yards deep, and that these pillars have to bear the weight of all that depth of solid rock, it is not surprising that subsidences should sometimes occur in abandoned shafts, where the water is allowed to collect, and slowly dissolve away the supporting columns.

Salt is a necessary article of food for animals, but in a far less degree than is commonly supposed. Each of us eats on an average about ten times as much salt as we actually require. In this respect popular notions are as inexact as in the very similar case of the supply of phosphorus. Because phosphorus is needful for brain action, people jump forthwith to the absurd conclusion that fish and other foods rich in phosphates ought to be specially good for students preparing for examination, great thinkers, and literary men. Mark Twain indeed once advised a poetical aspirant, who sent him a few verses for his critical opinion, that fish was very feeding for the brains; he would recommend a couple of young whales to begin upon. As a matter of fact, there is more phosphorus in our daily bread than would have sufficed Shakespeare to write 'Hamlet,' or Newton to discover the law of gravitation. It isn't phosphorus that most of us need, but brains to burn it in. A man might as well light a fire in a carriage, because coal makes an engine go, as hope to mend the pace of his dull pate by eating fish for the sake of the phosphates.

The question still remains, How did the salt originally get there? After all, when we say that it was produced, as rock-salt, by evaporation of the water in inland seas, we leave unanswered the main problem, How did the brine in solution get into the sea at all in the first place? Well, one might almost as well ask, How did anything come to be upon the earth at any time, in any way? How did the sea itself get there? How did this planet swim into existence at all? In the Indian mythology the world is supported upon the back of an elephant, who is supported upon the back of a tortoise; but what the tortoise in the last resort is supported upon the Indian philosophers prudently say not. If we once begin thus pushing back our inquiries into the genesis of the cosmos, we shall find our search retreating step after step ad infinitum. The negro preacher, describing the creation of Adam, and drawing slightly upon his imagination, observed that when our prime forefather first came to consciousness he found himself 'sot up agin a fence.' One of his hearers ventured sceptically to ejaculate, 'Den whar dat fence come from, ministah?' The outraged divine scratched his grey wool reflectively for a moment, and replied, after a pause, with stern solemnity, 'Tree more ob dem questions will undermine de whole system ob teology.'

However, we are not permitted humbly to imitate the prudent reticence of the Indian philosophers. In these days of evolution hypotheses, and nebular theories, and kinetic energy, and all the rest of it, the question why the sea is salt rises up irrepressible and imperatively demands to get itself answered. There was a sapient inquirer, recently deceased, who had a short way out of this difficulty. He held that the sea was only salt because of all the salt rivers that run into it. Considering that the salt rivers are themselves salted by passing through salt regions, or being fed by saline springs, all of which derive their saltness from deposits laid down long ago by evaporation from earlier seas or lake basins, this explanation savours somewhat of circularity. It amounts in effect to saying that the sea is salt because of the large amount of saline matter which it holds in solution. Cheese is also a caseous preparation of milk; the duties of an archdeacon are to perform archidiaconal functions; and opium puts one to sleep because it possesses a soporific virtue.

Apart from such purely verbal explanations of the saltness of the sea, however, one can only give some such account of the way it came to be 'the briny' as the following:—

This world was once a haze of fluid light, as the poets and the men of science agree in informing us. As soon as it began to cool down a little, the heavier materials naturally sank towards the centre, while the lighter, now represented by the ocean and the atmosphere, floated in a gaseous condition on the outside. But the great envelope of vapour thus produced did not consist merely of the constituents of air and water; many other gases and vapours mingled with them, as they still do to a far less extent in our existing atmosphere. By-and-by, as the cooling and condensing process continued, the water settled down from the condition of steam into one of a liquid at a dull red heat. As it condensed, it carried down with it a great many other substances, held in solution, whose component elements had previously existed in the primitive gaseous atmosphere. Thus the early ocean which covered the whole earth was in all probability not only very salt, but also quite thick with other mineral matters close up to the point of saturation. It was full of lime, and raw flint, and sulphates, and many other miscellaneous bodies. Moreover, it was not only just as salt as at the present day, but even a great deal salter. For from that time to this evaporation has constantly been going on in certain shallow isolated areas, laying down great beds of gypsum and then of salt, which still remain in the solid condition, while the water has, of course, been correspondingly purified. The same thing has likewise happened in a slightly different way with the lime and flint, which have been separated from the water chiefly by living animals, and afterwards deposited on the bottom of the ocean in immense layers as limestone, chalk, sandstone, and clay.

Thus it turns out that in the end all our sources of salt-supply are alike ultimately derived from the briny ocean. Whether we dig it out as solid rock-salt from the open quarries of the Punjaub, or pump it up from brine-wells sunk into the triassic rocks of Cheshire, or evaporate it direct in the salt-pans of England and the shallow salines of the Mediterranean shore, it is still at bottom essentially sea-salt. However distant the connection may seem, our salt is always in the last resort obtained from the material held in solution in some ancient or modern sea. Even the saline springs of Canada and the Northern States of America, where the wapiti love to congregate, and the noble hunter lurks in the thicket to murder them unperceived, derive their saltness, as an able Canadian geologist has shown, from the thinly scattered salts still retained among the sediments of that very archaic sea whose precipitates form the earliest known life-bearing rocks. To the Homeric Greek, as to Mr. Dick Swiveller, the ocean was always the briny: to modern science, on the other hand (which neither of those worthies would probably have appreciated at its own valuation), the briny is always the oceanic. The fossil food which we find to-day on all our dinner-tables dates back its origin primarily to the first seas that ever covered the surface of our planet, and secondarily to the great rock