Research Results For 'Sand'

ADULTERATION

Adulteration is a term not only applied in its proper sense to the fraudulent mixture of articles of commerce, food, drink, drugs, seeds, etc, with noxious or inferior ingredients, but also by magistrates and analysts to accidental impurity, and even in some cases to actual substitution.

The chief objects of adulteration are to increase the weight or volume of the article, to give a colour which either makes a good article more pleasing to the eye or else disguises an inferior one, to substitute a cheaper form of the article, or the same substance from which the strength has been extracted, or to give it a false strength.

Among the adulterations which were commonly practised around 1905 for the purpose of fraudulently increasing the weight or volume of an article are the following: Bread was adulterated with alum or sulphate of copper, which gives solidity to the gluten of damaged or inferior flour; with chalk or carbonate of soda to correct the acidity of such flour; and with boiled rice or potatoes, which enables the bread to carry more water, and thus to produce a larger number of loaves from a given quantity of flour. Wheat flour is adulterated with other inferior flours, as the flour from rice, bean, Indian-corn, potato, and with sulphate of lime, alum, etc. Milk was usually adulterated with water. The adulterations generally present in butter consisted of an undue proportion of salt and water, lard, tallow, and other fats; when of poor quality it was frequently coloured with a little annatto, and, at times, with the juice of carrots. Genuine butter should not contain less than 80 percent of butter-fat. Cheese was also coloured with annatto and other substances. Tea was adulterated chiefly in China with sand, iron-filings, chalk, gypsum, China clay, exhausted tea leaves, and the leaves of the sycamore, horse-chestnut, and plum, whilst colour and weight were added by black-lead, indigo, Prussian-blue (one of the deleterious ingredients used by the Chinese in converting the lowest qualities of black into green teas), gum, turmeric, soapstone, catechu, and other substances.

Coffee was mingled with chicory, roasted wheat, roasted beans, acorns, mangel-wurzel, rye-flour, and coloured with burned sugar and other materials. Chicory was adulterated with different flours, as rye, wheat, beans, etc, and coloured with ferruginous earths, burned sugar, Venetian red, etc. Cocoa and chocolate were mixed with the cheaper kinds of arrow-root, animal matter, corn, sago, tapioca, etc. Sugar was adulterated to some extent with flour. Tobacco was mixed with sugar and treacle, aloes, liquorice, oil, alum, etc, and such leaves as rhubarb, chicory, cabbage, burdock, coltsfoot, besides excess of salt and water. Snuffs were adulterated with carbonate of ammonia, glass, sand, colouring matter, etc.

Confections were adulterated with flour and sulphate of lime. Preserved vegetables were kept green and poisoned by salts of copper. The acridity of mustard is commonly reduced by flour, and the colour of the compound is improved by turmeric. Pepper was adulterated with linseed-meal, flour, mustard husks, etc. Colour was given to pickles by salts of copper, acetate of copper, etc. Ale was adulterated with common salt, Cocculus Indicus, grains of paradise, quassia, and other bitters, sulphate of iron, alum, etc. Porter and stout were mixed with sugar, treacle, salt, and an excess of water. Brandy was diluted with water, and burned sugar was added to improve the colour; sometimes bad whisky was flavoured and coloured so as to resemble brandy, and sold under its name.

Gin was mixed with excess of water, and flavouring matters of various kinds, with alum and tartar, were added. Rum was diluted with water, and the flavour and colour kept up by the addition of cayenne and burned sugar. For champagne gooseberry and other inferior wines were often substituted. Port was manufactured from red Cape and other inferior wines, the body, flavour, strength, and colour being produced by gum-dragon, the washings of brandy casks, and a preparation of German bilberries. Cheap brown sherry was mixed with Cape and other low-priced brandies, and was flavoured with the washings of brandy casks, sugar-candy, and bitter almonds. Pale sherries were produced by gypsum, by a process called plastering, which removes the natural acids as well as the colour of the wine. Other wines were adulterated with elderberry, logwood, Brazil-wood, cudbear, red beetroot, etc, for colour; with lime or carbonate of lime, carbonate of soda, carbonate of potash, and litharge, to correct acidity; with catechu, sloe-leaves, and oak-bark for astringency; with sulphate of lime and alum for removing colour; with cane-sugar for giving sweetness and body; with alcohol for fortifying; and with ether, especially acetic ether, for giving bouquet and flavour.

Medicines, such as jalap, opium, rhubarb, cinchona bark, scammony, aloes, sarsaparilla, squills, etc, were mixed with various foreign substances. Castor-oil has been adulterated with other oils; and inferior oils were often. mixed with cod-liver oil. Cantharides were often mixed with golden-beetle and also artificially-coloured glass.

The adulteration of seeds was largely practised also, the seed which forms the adulterant being of course of the most worthless kind that can be had. Thus turnip-seed was mixed with rape, wild mustard, or charlock, which are steamed and kiln-dried to destroy their vitality, so as to evade detection in the progress of growth; old and useless turnip-seed was also used fraudulently mixed with fresh seeds. Clover was also much mixed with plantain and mere weeds.

Acts against adulteration have been passed in various countries and at various times. In Britain there was a law against it as early as 1267.
Research Adulteration

AGRICULTURE

Agriculture is the art of cultivating the ground, more especially with the plough and in large areas or fields, in order to raise grain and other crops for man and beast; including the art of preparing the soil, sowing and planting seeds, removing the crops, and also the raising and feeding of cattle or other live stock. This art is the basis of all other arts, and in all countries coeval with the first dawn of civilization. At how remote a period it must have been successfully practised in Egypt, Mesopotamia, and China we have no means of knowing, but archaeologists have found evidence of agriculture being practised around 7000 BC. Egypt was renowned as a corn country in the time of the Jewish patriarchs, who themselves were keepers of flocks and herds rather than tillers of the soil. Naturally very little is known of the methods and details of agriculture in early times, though field archaeologists at Butser Ancient Farm in Hampshire have been conducting experiments for some years.

Among the ancient Greeks the implements of agriculture were very few and simple. Hesiod, who wrote a poem on agriculture as early as the eighth century BC, mentions a plough consisting of three parts, the share-beam, the draught-pole, and the plough-tail, but antiquarians are not agreed as to its exact form. The ground received three ploughings, one in autumn, another in spring, and a third immediately before sowing the seed. Manures were applied, and the advantage of mixing soils, as sand with clay or clay with sand, was understood. Seed was sown by hand, and covered with a rake. Grain was reaped with a sickle, bound in sheaves, thrashed, then winnowed by wind, laid in chests, bins, or granaries, and taken out as wanted by the family, to be ground.

Agriculture was highly esteemed among the ancient Romans. Cato, the censor, who was celebrated as a statesman, orator, and general, derived his highest honours from having written a voluminous work on agriculture. In his Georgics Virgil has thought the subject of agriculture worthy of being treated in the most graceful and harmonious verse. The Romans used a great many different implements of agriculture. The plough is represented by Cato as of two kinds, one for strong, the other for light soils. Yarro mentions one with two mould-boards, with which, he says, 'when they plough, after sowing the seed, they are said to ridge'. Pliny mentions a plough with one mould-board, and others with a coulter, of which he says there were many kinds. Fallowing was a practice rarely deviated from by the Romans. In most cases a fallow and a year's crop succeeded each other. Manure was collected from nearly or quite as many sources as have been resorted to by the moderns. Irrigation on a large scale was applied both to arable and grass lands.

The Romans introduced their agricultural knowledge among the Britons, though it is known that the Britons were already practising agriculture, and during the most flourishing period of the Roman occupation large quantities of corn were exported from Britain to the Continent. During the time that the Angles and Saxons were extending their conquests over the country agriculture may have been neglected; but afterwards it was practised with some success among the Anglo-Saxon population, especially, as was generally the case during the middle ages, on lands belonging to the church. Swine formed at this time a most important portion of the live stock, finding plenty of oak and beech mast to eat.

The feudal system introduced by the Normans, though beneficial in some respects as tending to ensure the personal security of individuals, operated powerfully against progress in agricultural improvements. War and the chase, the two ancient and deadliest foes of husbandry, formed the most prominent occupations of the Norman princes and nobles. Thriving villages and smiling fields were converted into deer forests, vexatious imposts were laid on the farmers, and the serfs had no interest in the cultivation of the soil. But the monks of every monastery retained such of their lands as they could most conveniently take charge of, and these they cultivated with great care, under their own inspection, and frequently with their own hands. The various operations of husbandry, such as manuring, ploughing, sowing, harrowing, reaping, thrashing, winnowing, etc, are incidentally mentioned by the writers of those days; but it is impossible to collect from them a definite account of the manner in which those operations were performed.

The first English treatise on husbandry and the best of the early works on the subject was published in the reign of Henry VIII in 1534, by Sir A Fitzherbert, judge of the Common Pleas. It is entitled the Book of Husbandry, and contains directions for draining, clearing, and inclosing a farm, for enriching the soil, and rendering it fit for tillage. Lime, marl, and fallowing are strongly recommended. The subject of agriculture attained some prominence during the reign of Elizabeth I. The principal writers of that period were Tusser, Googe, and Sir Hugh Platt. Tusser's Five Hundredth Points of Good Husbandry (first complete edition published in 1580) conveys much useful instruction in metre, but few works of this time contain much that is original or valuable.

The first half of the seventeenth century produced no systematic work on agriculture, though several on different branches of the subject. About 1645 the field cultivation of red clover was introduced into England, the merit of this improvement being due to Sir Richard Weston, author of a Discourse on the Husbandry of Brabant and Flanders. The Dutch had devoted much attention to the improvement of winter roots, and also to the cultivation of clover and other artificial grasses, and the farmers and proprietors of England soon saw the advantages to be derived from their introduction. The cultivation of clover soon spread, and Sir Richard Weston seems also to have introduced turnips. Potatoes had been introduced during the latter part of the sixteenth century, but were not for long in general cultivation. A number of writers on agriculture appeared in England during the Commonwealth, the most important works on the subject being Blythe's Improver Improved and Hartlib's Legacy. The former writer speaks of a rotation, or rather alternation of crops, and well knew the use of lime, as also of other manures. In the eighteenth century the first name of importance in British agriculture is that of Jethro Tull, a gentleman of Berkshire, who began to drill wheat and other crops about the year 1701, and whose Horse-hoeing Husbandry was published in 1731.

Jethro Tull was a great advocate of the system of sowing crops in rows or drills with an interval between every two or three rows wide enough to allow of ploughing or hoeing to be carried on. After the time of Jethro Tull's publication no great alteration in British agriculture took place, until Robert Bakewell and others effected some important improvements in the breeds of cattle, sheep, and swine, in the latter half of the eighteenth century. The raising and maintenance of live stock, especially of sheep, was a characteristic of English farming from a very early time, and for several centuries the country had almost a monopoly in the supply of wool. To Bakewell we owe the breed of Leicester sheep. By the end of the nineteenth century it was a common practice to alternate green crops with grain crops, instead of exhausting the land with a number of successive crops of corn. A well-known writer on agriculture at this period, and one who did a great deal of good in diffusing a knowledge of the subject, was Arthur Young.

Scotland was for a long time behind England in agricultural progress. Great progress was made during the eighteenth century, however, especially in the latter half of it, turnips being introduced as a field-crop, and new implements such as the swing-plough and the thrashing-machine coming into general use. The construction of good roads through the country also gave agriculture a great impulse. During the wars caused by the French revolution of 1795 to 1814 the high price of agricultural produce led to an extraordinary improvement in agriculture all over Britain. The establishment of the institution called the National Board of Agriculture was also of very great service to British husbandry at this period. Though a private association it was assisted by an annual parliamentary grant, and prizes were given by it for the encouragement of experiments and improvements in agriculture. It existed from 1793 to 1816.

Among other societies which have greatly furthered the progress of agriculture in Britain, the chief are the Royal Agricultural Society of England, established in 1838; the Highland and Agricultural Society of Scotland, founded in 1783; and the Royal Agricultural Society of Ireland, instituted in 1841. The objects of these and similar societies were such as the following: to encourage the introduction of improvements in agriculture; to encourage the improvement of agricultural implements and farm buildings; the application of chemistry to agriculture; the destruction of insects injurious to vegetation; to promote the discovery and adoption of new varieties of grain, or other useful vegetables; to collect information regarding the management of woods, plantations, and fences; to improve the education of those supported by the cultivation of the soil; to improve the veterinary art; to improve the breeds of live stock, etc. Shows are held, at which prizes are distributed for live stock, implements, and farm produce.

Through the efforts of the above-mentioned and other societies, the investigations of scientific men, the general diffusion of knowledge among all classes, and the necessity of competing with producers in foreign countries, agriculture made vast strides in Britain during the nineteenth century. Among the chief improvements were deep ploughing and thorough draining By the introduction of new or improved implements the labour necessary to the carrying out of agricultural operations was greatly diminished, as by the steam thrashing-machine, the steam-plough, and the reaping-machine. The nineteenth century saw also the introduction of chemistry into agriculture in Britain. The organization of plants, the primary elements of which they are composed, the food on which they live, and the constituents of soils, were all investigated, and most important results obtained particularly with regard to manures and rotations. Artificial manures, in great variety to supply the elements wanted for plant growth, came into common use at the end of the nineteenth century, not only increasing the produce of lands previously cultivated, but extending the limits of cultivation itself. An improvement in all kinds of stock became more and more general, feeding was conducted on more scientific principles, and improved varieties of plants used as field crops were introduced at the same time. At the end of the nineteenth century was introduced the system of ensilage for preserving fodder in a green state. However, by the start of the 20th century writers were proclaiming that, chiefly owing to foreign competition, agriculture had become a very unprofitable industry in Britain.

It is only since the nineteenth century that much progress was made in perfecting implements and machinery for cultivating the soil, sowing seed, drilling, rolling, hoeing, reaping, digging, etc. The first application of steam to ploughing dates from 1770, when Richard Edgeworth took out a patent for a steam ploughing machine, but it was 1852 before such application proved of any economic value. As early as 1829 a reaping-machine was invented by the Reverend Mr. Bell of Carmylie, Forfarshire, which, in an improved form, was still in use at the start of the twentieth century when numerous mowing and reaping-machines of ingenious construction were also introduced, many of which not only cut down the grain, but also bind it up into sheaves. At the start of the twentieth century steam was extensively used as a motive power in thrashing, in chaff-cutting, turnip-slicing, and even in churning. Only to be replaced after the invention of the combustion engine with petrol-power. Mechanisation led to the enlargement of fields, with small fields being amalgamated by the destruction of separating hedgerows to enable mechanical tractors and other farm vehicles to operate efficiently. The effect upon wildlife in Britain was devastating, and public concern started to grow.

The Second World War revolutionized agriculture in Britain, and led to the development of intensive farming techniques known as 'factory farming' and new anonymous breeds of livestock being developed which mature very quickly. During the later half of the twentieth century the public in Britain rebelled against the inhumanity of intensive animal husbandry, typified by 'battery hens' in which thousands of hens are kept in individual tiny cages within massive warehouses, unable to stretch let alone move around, and free-range or more traditional animal husbandry started to reappear in commercial agriculture.

The twentieth century also saw the wide scale introduction of chemical fertilizers and insecticides, many of which were harmful to the consumers and from a public backlash emerged a return to traditional farming, known as organic farming.
Research Agriculture

ALLUVIUM

Alluvium is river transported deposits of mud, sand and gravel that accumulate to form distinctive features such as levees, flood plains and deltas.
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ARTESIAN WELLS

Artesian Wells, so called from the French province of Artois, where they appear to have been first used on an extensive scale, are perpendicular borings into the ground through which water rises to the surface of the soil, producing a constant flow or stream, the ultimate sources of supply being higher than the mouth of the boring, and the water thus rising by the well-known law. They are generally sunk in valley plains and districts where the lower pervious strata are bent into basin-shaped curves.

The rain falling on the outcrops of these saturates the whole porous bed, so that when the bore reaches it the water by hydraulic pressure rushes up towards the level of the highest portion of the strata. The supply is sometimes so abundant as to be used extensively as a moving power, and in arid regions for fertilizing the ground, to which purpose artesian springs have been applied from a very remote period. Thus many artesian wells have been sunk in the Algerian Sahara which have proved an immense boon to the district.

The water of most of these is potable, but a few are a little saline, though not to such an extent as to influence vegetation. The hollows in which London and Paris lie are both perforated in many places by borings of this nature. At London they were first sunk only to the sand B B, but latterly into the chalk c o. One of the most celebrated artesian wells is that of Crenelle near Paris, 1798 feet deep, completed in 1841, after eight years' work. Artesian wells are now common in many countries, and have been sunk to the depth of a mile or more. As the temperature of water from great depths is invariably higher than that at the surface, artesian wells have been made to supply warm water for heating manufactories, greenhouses, hospitals, fish-ponds, etc. Petroleum wells are generally of the same technical description. Artesian wells were later made with larger diameters than formerly, and altogether their construction was rendered much more easy after the industrial revolution.
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BALLAST

Ballast is a term applied to heavy matter, such as stone, sand, iron, or water placed in the bottom of a sailing ship or other vessel to sink it in the water to such a depth as to enable it to carry sufficient sail without oversetting. The term ballast is also applied to the sand placed in bags in the car of a hot-air balloon to steady it and to enable the aeronaut to lighten the balloon by throwing part of it out. Ballast is also the name for the material used to fill up the space between the rails on a railway in order to make it firm and solid.
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BAR

A bar was a British baker's unit of measurement equivalent to 196 lbs.

In law, a bar is the railing that encloses the place which council occupy in courts of justice; hence the phrase, at the bar of the court, that is, in open court. Hence also persons duly admitted as pleaders or advocates before the courts of England are denominated barristers , and the whole body of such barristers or advocates are called the bar. The enclosed place or dock in which persons accused of crimes stand in court is also called the bar. Near the door of both houses of Parliament there is also a bar, beyond which none but the members and clerks are admitted, and at which counsel, witnesses, offenders against privilege, etc, are heard.

BATH

Bath is the immersion of the body in water, or an apparatus for this purpose. The use of the bath as an institution apart from occasional immersion in rivers or the sea, is, as might be anticipated, an exceedingly old custom. Homer mentions the bath as one of the first refreshments offered to a guest; thus, when Ulysses enters the palace of Circe, a bath is prepared for him, and he is anointed after it with costly perfumes. No representation, however, of a bath as we understand it is given upon the Greek vases, bathers being represented either simply washing at an elevated basin, or having water poured over them from above. In later times, rooms, both public and private, were built expressly for bathing, the public baths of the Greeks being mostly connected with the gymnasia. Apparently, by an inversion of the later practice, it was customary in the Homeric epoch to take first a cold and then a hot bath; but the Lacedemonians substituted the hot-air sudorific bath, as less enervating than warm water, and in Athens at the time of Demosthenes and Socrates the warm bath was considered by the more rigorous as an effeminate custom.

The fullest details we have with respect to the bathing of the ancients apply to its luxurious development under the Romans. Their bathing establishments consisted of four main sections: the undressing room, with an adjoining chamber in which the bathers were anointed; a cold room with provision for a cold bath; a room heated moderately to serve as a preparation for the highest and lowest temperatures; and the sweating-room, at one extremity of which was a vapour-bath and at the other an ordinary hot bath. After going through the entire course both the Greeks and Romans made use of strigils or scrapers, either of horn or metal, to remove perspiration, oil, and impurities from the skin. Connected with the bath were walks, covered race-grounds, tennis-courts, and gardens, the whole, both in the external and internal decorations, being frequently on a palatial scale. The group of the Laocoon and the Parnese Hercules were both found in the ruins of Roman baths.

With respect to modern baths, that commonly in use in Russia consists of a single hall, built of wood, in the midst of which is a powerful metal oven, covered with heated stones, and surrounded with broad benches, on which the bathers take their places. Cold water is then poured upon the heated stones, and a thick, hot steam rises, which causes the sweat to issue from the whole body. The bather is then gently whipped with wet birch rods, rubbed with soap, and washed with lukewarm and cold water; of the latter, some pailfuls are poured over his head; or else he leaps, immediately after this sweating-bath, into a river or pond, or rolls in the snow.

The Turks, by their religion, are obliged to make repeated ablutions daily, and for this purpose there is, in every city, a public bath connected with a mosque. A favourite bath among them, however, is a modification of the hot-air sudorific-bath of the ancients introduced under the name of Turkish Bath into other than Islamic countries. A regular accompaniment of this bath, when properly given, is the operation known as 'kneading,' or massage, generally performed at the close of the sweating process, after the final rubbing of the bather with soap, and consisting in a systematic pressing and squeezing of the whole body, stretching the limbs, and manipulating all the joints as well as the fleshy and muscular parts.

Public baths were common in Europe during the late 19th century, but the first English public baths and wash-houses of the kind common in all cities during the late 19th century were established in Liverpool and near the London docks in 1844. In 1846 an act was passed for their encouragement, and a Baths and Wash-houses Act of 1878 authorized the establishment of cheap swimming-baths.

The principal natural warm baths in England are at Bath in Somersetshire (the hottest), and Brixton and Matlock in Derbyshire. The temperature of the Bath springs ranges from 109 to 117 degrees, while that of the Buxton and Matlock waters scarcely exceeds 82 degrees. The baths of Harrogate, which are strongly impregnated with sulphuretted hydrogen gas, are also of great repute for the cure of obstinate cutaneous diseases, indurations of the glands, etc. The most celebrated natural hot baths in Europe are those of Aix-la-Chapelle, and the various Baden in Germany; Toeplitz, in Bohemia; Bagnieres, Bareges, and Dax, in the south of France; and Spa, in Belgium. Besides the various kinds of water-bath with or without medication or natural mineral ingredients, there are also milk, oil, wine, earth, sand, mud, and electric baths, smoke-baths and gas-baths; but these are as a rule only indulged after specific prescription.

The practice of bathing as a method of cure in cases of disease falls under the head of hydrotherapathy; in the 19th century it was advised that even when bathing was employed simply for pleasure or purification due regard should be paid to the physiological condition of the bather. During the Victorian era in Britain writers were concerned about the potential dangers of bathing, and one warned:

'in many cases cold bathing should be avoided altogether, especially by those who have any tendency to spitting of blood or consumption, by gouty people, or by those who have any latent visceral disease or apoplectic tendency. Wherever the bath is followed by shivering instead of by a healthy reactionary glow, it is undesirable; and a cold bath in the morning after any debauchery or excess in eating or drinking on the previous evening is exceedingly imprudent. Delicate persons and children ought not to bathe in the sea before ten or eleven o'clock in the morning, and in no case should bathing be indulged after a long fast. In cold streams and rivers additional precautions should be taken, the cold plunge, when heated or fatigued, being frequently attended with fatal results. Even warm baths are not wholly free from danger; apoplexy and death having been known to follow a hot bath when entered with a full stomach. As a rule the temperature should not exceed 105 degrees, and they should not be too long continued. Frequent indulgence in them has an enervating effect, though the majority of people need as yet no renewal of Hadrian's prohibitive legislation in this matter.'

The eminent author, George Black, in 1892, while generally encouraging bathing, and describing bathing as 'likely to be of excellent use and efficacy both in the prevention and cure of disease.' Also went on to warn:

'Baths should never be taken immediately after a meal, nor when the body is very much exhausted by fatigue or excitement of any kind, nor during nor just before menstruation; and they should be sparingly and guardedly used by pregnant women.'
Research Bath

BOG

Bog is the name given to a piece of wet, soft, and spongy ground, where the soil is composed mainly of decaying and decayed vegetable matter. Such ground is valueless for agriculture until reclaimed, but often yields abundance of peat for fuel.

A bog seems usually to be formed as follows: A shallow pool induces the formation of aquatic plants, which gradually creep in from the borders to the deeper centre. Mud accumulates round their roots and stalks, and a semi-fluid mass is formed, well suited for the growth of moss, particularly Sphagnum, which now begins to luxuriate, continually absorbing water, and shooting out new plants above as the old decay beneath; these are consequently rotted, and compressed into a solid substance, gradually replacing the water by a mass of vegetable matter. A layer of clay, frequently found over gravel, assists the formation of bog by its power of retaining moisture. When the subsoil is very retentive, and the quantity of water becomes excessive, the superincumbent peat sometimes bursts forth and floats over adjacent lands.

Bogs are generally divided into two classes: red bogs, or peat-mosses, and black bogs, or mountain mosses. The former class are found in extensive plains frequently running through several counties, such as the Chatmoss in Lancashire, and the Bog of Alien in Ireland, the depth varying from 3.6 to 13 metres. Their texture is light and full of filaments, and is formed by the slow decay of mosses and plants of different kinds. The lower parts, being more entirely decayed, approach nearer to the nature of the humus than the upper portion, and, as being more carbonaceous, are more valuable for fuel. Black bog is formed by a more rapid decomposition of plants. It is heavier and more homogeneous in quality, but is usually found in limited and detached portions, and at high elevations where its reclamation is difficult.

In Ireland bogs frequently rest on a calcareous subsoil, which is of great value in reclaiming them. In the reclamation of bog land a permanent system of drainage must be established; the loose and spongy soil must be mixed with a sufficient quantity of mineral matter to give firmness to its texture and fertilize its superabundant humus; proper manures must be provided to facilitate the extraction of nutriment from the new soil, and a rotation of crops adopted suitable for bringing it into permanent condition. The materials best adapted for reclaiming peat are calcareous earths, limestone gravel, shell-marl, and shell-sand. Thoroughly reclaimed bogs are not liable to revert to their former condition. Trunks of trees are often found in bogs as are also bones of extinct animals.
Research Bog

CAVE

A cave, or cavern is an opening of some size in the solid crust of the earth beneath the surface. Caves are principally met with in limestone rocks, sometimes in sandstone and in volcanic rocks. Some of them have a very grand or picturesque appearance, such as Fingal's Cave in Staffordshire, others, such as the Mammoth Cave of Kentucky, which incloses an extent of about 40 miles of subterranean windings, are celebrated for their great size and subterranean waters, others for their gorgeous stalactites and stalagmites; others are of interest to the geologist and archaeologist from the occurrence in them of osseous remains of animals no longer found in the same region, perhaps altogether extinct, or for the evidence their clay floors and rudely-sculptured walls, and the prehistoric implements and human bones found in them, offer of the presence of early man.

Caves in which the bones of extinct animals are found owe their origin, for the most part, to the action of rain-water on limestone rocks. The deposit contained in them usually consists of clay, sand, and gravel combined. In this are embedded the animal remains, and stones either angular or rounded. Some of the remains found in European caverns belong to animals now found only in the tropical or subtropical regions, and others are the remains of animals now living in more northerly areas; others, again, are the relics of extinct animals. Among the latter class of animals are the cave bear and lion, the mammoth and mastodon, species of rhinoceros, etc. Of others that have only migrated may be mentioned the reindeer, which is no longer found in Southern Europe; and the Hyoena crocuta, found in the Gibraltar caves, which now lives in South Africa. The ibex, the chamois, and a species of ground squirrel, are shown to have once lived in the Dordogne, but are now found only on the heights of the Alps and Pyrenees.

Thus it is evident that the geographical conditions of the country must have been very different from what they are now. Man's relation to these extinct animals, and his existence at the time these changes took place, are demonstrated by such discoveries as those of human bones and worked flints beneath layers of hyena droppings, as in Wokey's Hole, near Wells, England; mixed up indiscriminately, as in Kent's Hole, near Torquay, with bones of elephant, rhinoceros, hyena, etc; and by the fact that many bones of the extinct animals are split up, evidently for the sake of the marrow.

In the Dordogne and Savigne caves fragments of horn have been found bearing carved, or rather deeply scratched, outline figures of ibex, reindeer, and mammoth. Among the most remarkable bone-caves are those of Kirkdale, in Yorkshire; Kent's Hole, Wokey's Hole; of Franconia, in Bavaria; the banks of the Meuse, near Liege; and the south of France.
Research Cave

CROWN-GLASS

Crown-glass is the hardest and most colourless kind of window-glass, made almost entirely of sand and alkali and a little lime, and used in connection with flint-glass for optical instruments in order to destroy the disagreeable effect of the aberration of colours.
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