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Fossil Food
by
The Great Salt Lake of Utah, sacred to the memory of Brigham Young, gives us an example of a modern saline sheet of very different origin, since it is in fact not a branch of the sea at all, but a mere shrunken remnant of a very large fresh-water lake system, like that of the still-existing St. Lawrence chain. Once upon a time, American geologists say, a huge sheet of water, for which they have even invented a definite name, Lake Bonneville, occupied a far larger valley among the outliers of the Rocky Mountains, measuring 300 miles in one direction by 180 miles in the other. Beside this primitive Superior lay a second great sheet–an early Huron–(Lake Lahontan, the geologists call it) almost as big, and equally of fresh water. By-and-by–the precise dates are necessarily indefinite–some change in the rainfall, unregistered by any contemporary ‘New York Herald,’ made the waters of these big lakes shrink and evaporate. Lake Lahontan shrank away like Alice in Wonderland, till there was absolutely nothing left of it; Lake Bonneville shrank till it attained the diminished size of the existing Great Salt Lake. Terrace after terrace, running in long parallel lines on the sides of the Wahsatch Mountains around, mark the various levels at which it rested for awhile on its gradual downward course. It is still falling indeed; and the plain around is being gradually uncovered, forming the white salt-encrusted shore with which all visitors to the Mormon city are so familiar.
But why should the water have become briny? Why should the evaporation of an old Superior produce at last a Great Salt Lake? Well, there is a small quantity of salt in solution even in the freshest of lakes and ponds, brought down to them by the streams or rivers; and, as the water of the hypothetical Lake Bonneville slowly evaporated, the salt and other mineral constituents remained behind. Thus the solution grew constantly more and more concentrated, till at the present day it is extremely saline. Professor Geikie (to whose works the present paper is much indebted) found that he floated on the water in spite of himself; and the under sides of the steps at the bathing-places are all encrusted with short stalactites of salt, produced from the drip of the bathers as they leave the water. The mineral constituents, however, differ considerably in their proportions from those found in true salt lakes of marine origin; and the point at which the salt is thrown down is still far from having been reached. Great Salt Lake must simmer in the sun for many centuries yet before the point arrives at which (as cooks say) it begins to settle.
That is the way in which deposits of salt are being now produced on the world’s surface, in preparation for that man of the future who, as we learn from a duly constituted authority, is to be hairless, toothless, web-footed, and far too respectable ever to be funny. Man of the present derives his existing salt-supply chiefly from beds of rock-salt similarly laid down against his expected appearance some hundred thousand aeons or so ago. (An aeon is a very convenient geological unit indeed to reckon by; as nobody has any idea how long it is, they can’t carp at you for a matter of an aeon or two one way or the other.) Rock-salt is found in most parts of the world, in beds of very various ages. The great Salt Range of the Punjaub is probably the earliest in date of all salt deposits; it was laid down at the bottom of some very ancient Asiatic Mediterranean, whose last shrunken remnant covered the upper basin of the Indus and its tributaries during the Silurian age. Europe had then hardly begun to be; and England was probably still covered from end to end by the primaeval ocean. From this very primitive salt deposit the greater part of India and Central Asia is still supplied; and the Indian Government makes a pretty penny out of the dues in the shape of the justly detested salt-tax–a tax especially odious because it wrings the fraction of a farthing even from those unhappy agricultural labourers who have never tasted ghee with their rice.