LITMIR.BIZ

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we should find that the oblong particles of which it was made up would stand in all directions, hit or miss, and if we should dry this lump of clay it would have no special lines of cleavage. But the moment we have submitted it to a certain amount of pressure we find that lines of cleavage have been established, and that the particles have been rearranged so that their longest dimensions are all in one direction, which coincides with the cleavage lines. If we should now take this same piece of clay and subject it to a pressure at right angles to that of the first experiment we should find that the lines of cleavage had also changed and that the particles had all been rearranged. Apply the principle to the formation of slate, and we can understand how it happens that what we call the grain runs crosswise of the deposits that were made at different times. It is not a chemical, but purely a mechanical difference. Or, to express it differently – the difference is a structural one produced by mechanical causes.

      The origin of cleavage in slate has been the subject of much speculation and investigation, but like many other problems it was solved through the invention and application of the microscope. Thin layers of slate have been made, the same as with limestone and chalk, so thin that the light would readily pass through it and that an examination of the particles could be readily made, showing their arrangement under varied conditions. Science is indebted to the microscope for the solution of very many problems that for ages before had puzzled philosophers.

      CHAPTER V

      SALT

      It may seem curious to the reader that we should care to discuss a subject seemingly so simple as common salt. But it is a very usual thing for us to live and move in the presence of things that are very common to our everyday experience, and yet know scarcely anything about them, beyond the fact that they in some way serve our purpose.

      Salt is one of the commonest articles used in the preparation of our food. It has been questioned by some people whether salt was a real necessity as an animal food, or whether the taste for it is merely an acquired one. All peoples in all ages seem to have used salt, and reference to it is made in the earliest histories. Travelers tell us that savage tribes, wherever they exist, are as much addicted to the use of salt as civilized people. One of the early African travelers, Mungo Park, tells us that the children of central Africa will suck a piece of rock salt with the same avidity and seeming satisfaction as the ordinary civilized child will a lump of sugar.

      All animals seem to require salt, and it is claimed by those who have tried the experiment that after one has refrained from the use of salt for a certain length of time the craving for it becomes exceedingly painful. It is most likely that the taste for salt is a natural craving. In any event, whether it is a natural or an artificial taste, it has become an article of the greatest importance in the preparation of food, as well as on account of its use in the arts. Salt is a compound of chlorine and sodium. In chemical language it is called sodium chloride. The symbol is NaCl, which means that a molecule of salt is composed of one atom of sodium and one of chlorine. Chlorine is an exceedingly poisonous gas.

      Formerly the chemist when he wished to obtain sodium extracted it from common salt and discharged the chlorine gas into the air. It was found that in establishments where the manufacture of sodium was conducted on a large scale the destructive properties of the chlorine discharged into the air was such that all vegetation was killed for some distance around the manufactory. This came to be such a nuisance that the manufacturers were either compelled to stop business or in some way take care of the chlorine. This is done at the present day by uniting the chlorine gas with common lime, forming a chloride of lime, which is used for bleaching and purifying purposes.

      Salt is found in great quantities as a natural product under the name of rock salt. It is found in some parts of the world in great veins over 100 feet in thickness. In some cases the rock salt is mined, when it has to be purified for commercial purposes. The common mode of obtaining salt, however, is by pumping the solution from these great beds where it is mingled with water – salt water; the water is then evaporated, and when it reaches a certain stage of evaporation the salt crystallizes and falls to the bottom.

      Different substances crystallize in different forms. The crystallization of water when it freezes, as we shall see hereafter, arranges its molecules in such a form as to make a lump of ice of given dimensions lighter than the same dimensions of water would be. Salt in crystallizing does not follow the same law; the salt crystal is in the shape of a cube and is denser in its crystalline form than in solution, hence it is heavier and falls to the bottom.

      It is said that there is a deposit of rock salt in Galicia, Austria, covering an area of 10,000 square miles. There are also very large deposits in England, the mining of which has become a great industry. There are also great beds of salt in various parts of the United States, notably near Syracuse, N. Y., where large salt deposits were exposed in an old river bed formed in preglacial times. The common mode of preparing salt for domestic purposes is by the process of evaporation from brine that has been pumped from salt wells. The quality of the salt is determined largely by the temperature at the time of evaporating the water from it. Ordinary coarse salt, such as is used for preserving meat or fish, is made at a temperature of about 110 degrees; what is known as common salt is made at a temperature of about 175 degrees; while common fine or table salt is made at a temperature of 220 degrees. Thus it will be seen that the process of granulation with reference to its fineness is determined by the rapidity of evaporation. Salt is one of the principal agents in preserving all kinds of meats against putrefaction. It will also preserve wood against dry rot. Vessel builders make use of this fact to preserve the timbers used in the construction of the vessels.

      Salt at the present day is very cheap, but at the beginning of the present century it was worth from $60 to $70 per ton. The methods of decomposing salt to obtain its constituents, which are used in various other compounds, are very simple to-day as compared with the processes that prevailed in the days before the advent of electricity in large volume, such as is produced by the power of Niagara Falls. It is curious to note that a substance so useful and so harmless as common salt should be made out of two such refractory and dangerous elements as chlorine and sodium. Both of these elements, standing by themselves, seem to be out of harmony with nature, but when combined there are few substances that serve a better purpose.

      These great salt beds that are found to exist in England and America and other parts of the world were undoubtedly deposited from the water of the ocean at some stage in the formation of the earth's crust. It is well known that sea water is exceedingly saline; 300 gallons of sea water will produce a bushel of salt. Undoubtedly beds of salt are also formed by inland lakes, such as the Great Salt Lake in Utah. Only about 2.7 per cent. of ocean water is salt, while the water of the Great Salt Lake of Utah contains about 17 per cent. When there is so much salt in water that it is called a saturated solution, salt crystals will form and drop to the bottom, which process will in time build up under a large body of salt water a great bed of rock salt.

      The water in all rivers and springs contains salt to a certain degree, and where it runs into a basin like that of a lake with no outlet, through the process of evaporation pure water is being constantly carried off, leaving the salt behind. It is easy to see that if this process is kept up long enough the water will become in time a saturated solution, when crystallization sets in and precipitation follows, accounting for the deposits of rock salt.

      AIR

      CHAPTER VI

      THE ATMOSPHERE

      Meteorology is a science that at one time included astronomy, but now it is restricted to the weather, seasons, and all phenomena that are manifested in the atmosphere in its relation to heat, electricity, and moisture, as well as the laws that govern the ever-varying conditions of the circumambient air of our globe. The air is made up chiefly of oxygen and nitrogen, in the proportions of about twenty-one parts of oxygen and seventy-nine parts nitrogen by volume, and by weight about twenty-three parts oxygen and seventy-seven of nitrogen. These gases exist in the air as free gases and not chemically combined. The air is simply a mixture of these two gases.

      There is a difference between a mixture and a compound. In a mixture there is no chemical change in the molecules of the substances mixed. In a compound there has been a rearrangement of the atoms, new molecules are formed, and a new substance is the result.

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