Let us go back a moment to our experiment with the lump of clay. If we examined the mixture before submitted to pressure 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.