I have laboured under many difficulties, owing to the meagre accounts concerning the history of this most important article of diet; no doubt arising from the fact that it has not been studied with that attention which it manifestly deserves; consequently I have been obliged to allude to the pages of Holy Writ, not that I wish to base my arguments on religion, but simply because we find therein the primary mention of salt, both as a purifying agent and as a condiment to food. Reverting to the Bible on subjects of scientific import frequently brings down upon the author ill-timed ridicule, especially from those who profess a belief in nothing except their own crude notions; a fact which is surprising, for here we possess a Book which has stood the test of ages, which has weathered many a storm, which has victoriously emerged from many a conflict, and which has indeed passed through an ordeal which no other volume has been called upon to do—all indicative that it emanated from a mind immeasurably superior to that of man; and thus I am quite content to bear with any amount of satire, however pointed and keen, if I have it on my side of the question, which undoubtedly is the case respecting the medicinal and dietetic properties of salt: besides, when it is pronounced to be “good” by the Divine Speaker, one need not care an iota for those who assert that it is pernicious, however plausible or apparently logically conclusive their arguments may be. CHAPTER II. HISTORY OF SALT. I am approaching a subject somewhat novel and indeed difficult, and very probably it may be regarded by some as one far from being profitable or interesting; therefore I shall endeavour, though with some degree of diffidence, to consider it not only from a medical point of view, but to glance at some facts, both historical, geographical, and geological. By so doing, we shall be touching upon other matters not only pleasing but instructive, and which to a great many are but indifferently known; for though salt is to be almost universally seen on the tables of rich and poor alike, yet few are aware of its undeniable medicinal virtues, and many are totally ignorant of the great sustenance they derive from this indispensable and undoubtedly savoury condiment, besides being but moderately acquainted with its history. At the present time it is used nearly all over the world, and is acknowledged to be at least an adjunct necessary for perfect cookery; it is in requisition in fact everywhere, and even those who do not use it would be considered as lacking in taste were they to discard it altogether from their tables.