SEASIDE PHILOSOPHY

Taranaki Daily News, 6 December 1930, Page 1 (Supplement)

SEASIDE PHILOSOPHY

WHY IS THE SEA SO SALT?

(By

C.M.H.)

With the exception of the localities neai" the mouths of the great rivers the sea throughout • the world is, as everyone knows, everywhere salt. It is true that in different parts of ; the earth the quantity of salt-in .the sea varies, . and authorities affirm that southern seas are more saline than those of northern latitudes. In reality the salt in seawater is cliiclly. composed of a natural mineral known as chloride of sodium. Vast accumulations and layers of this crystalline riiatter are present in the earth, and upon coming in contact with moisture the mineral is dissolved and the water becomes impregnated and laden with what is known as salt. Were there not fresh beds of these materials to be dissolved ,the seawater would gradually turn to fresh water. But salt, however,; is continually being taken out of sea water. As the tides recede salt is left on the ■beaches and on the huge deposits of stone to be found on most coasts. Then there are the. storms during which quantities of sea water are/ carried inland by the gales in the form of spray. This moisture is distributed over the land and on trees and hedges and acts as a valuable form of fertiliser. Even in inland districts six or eight miles from the sea, salt may be seen after a storin. ori the wire fences on farms. Cattle and horses as well as other anin;als are very fond of salt and may be seen licking the deposits of salt from the wire fences, , . '

It is somewhat strange that of the many kinds of fish that are caught in the sea and eaten by mankind, none of the flesh is tainted with salt). One ■would expectxthat as the fish live all their lives in very salt water, the flesh would 'be so saturated with salt as to 'be practically uneatable without con-' sideraJble treatment. But we find just ■the opposite to be the case. In fact; whether it is a broiled schriapper or a fried flounder, a baked butter-fish or a ■ supper of lobster, the- meal is made all the more enjoyable by the addition of table'salt according to the taste of the individual; ’ Even the flesh of the lower orders bf life, such as pipis, cockles, mussels and crabs, requires a sprinkle •of salt to bring out. the flavour. In the days of qld the Maoris depended largely ori the harvest of the sea for their food supplies, and tvhen the natives were camped on the. seashore or lived close .to the sea, it was a common practice to boil the fish iri sea water and So give the meal a further relish. Not. being every-day users of salt the Maoris looked upon the commodity as (having a great medicinal' value. - ' \ ; Amongst , the ' far-inland tribes of South American Indians salt is regarded as amongst their most treasured possessions." .It has to be carried thousands of miles from the sea to their homes, and is . usually conveyed to them by traders. It is not generally, used with food but is kept as an antidote against poison. In those climes there are many poisonous spiders and insects as well as snakes, and when the . natives are bitten or stung a pinch of salt is eaten and a cure said to be effected. These Indians have a. curious method of securing 'birds and small animals for food. They have no guns with which to shoot the creatures, but make wha,t is termed a blowpipe. This is constructed from a hollow reed or cane about ten or twelve feet in length.. Small arrows are made to fit in the,-top of the blowpipe. . When a bird-or monkey is located; high; up in a tree the blowpipe, is placed to the mouth of the native. When he /has taken careful aim he blows suddenly into the pipe and the arrow is sent unerringly but lightly into the' victim. These arrows do not cause a seribus wound, but as they are tipped with poihon the creature soon becomes dazed'and falls to the ground. ■So that the poison will not affect the natives when the flesh is eaten a pinch of salt ;is forced into the creature’s mouth. Almost immediately the salt takes effect and nullifies any poison ; that‘ may be present in the flesl) of the victim.

The sea-shore abounds with many interests. At high-water mark many objects'may be seen, from lumps of coal and water-worn glass to'valuable pieces of ambergris. The latter is. a peculiar product formed from a disease that certain whales are, subject to. It' has a considerable value and is used in the manufacture of perfumes. It has a sweet earthy odour and if held to . the warmth of the.hand becomes soft like putty.. <•' ■ '. \ ' ■ I 4 ■ In the pools around large boulders at low-water many living creatures may be seen. In addition to crabs, shrimps and shellfish an octopus may sometimes be located. Octopi, with their eight arms and ’bulging eyes, are by no meg-ns handsome. The formation of their mouths is most unusual,, insomuch as it is very like a parrot’s beak, and is made of the same horn-like (substance. An octopus is considered a great delicacy by Maoris, especially the older generations.' The flesh is soft and succu-lent-and —so saj’s the Maori connoisseur —is ka-hui-te-pai, which in our language would bo termed delicious. On the underside of boulders may 'be seen large red blobs of jelly-like substance. In appearance the substance is rather repulsive, but if carefully removed and placed - in a glass jar or pickle-bottle full of sea water it will attach itself to the sides or bottom of the bottle. If left undisturbed this creature, which is called a sea anemone, •will unfold and throw out a beautiful curcular fringe of tentacles which wave about in the water seaching for food. In. the reefs larger and more richly,coloured anemonies may be discovered. •Anemonies will get into a small stone pocket and adhere to the bottom. In the course of years they will entirely fill the cavity and grow up to a diameter of three or four inches. It is difficult to secure specimens without harming the creatures, but if great care is exercised the rock- wall may be chipped away and the anemone loosened •from its lair. Placed in a glass receptacle with sea-water it will be found most interesting. When it unfolds there will be discovered three or four and sometimes even five rows of soft tendrils, and every row may have different tinted tips. The colouring is gorgeous and ranges through greens, blues, purples, orange and reds. With proper ■attention by frequently changing the water and occasionally feeding the creature with small pieces of raw meat, it may be kept in captivity for years. These and many other interests may be found at the seaside by those who care to look. At this season of the year many people will spend holidays near the sea, and the time will be found much more enjoyable by those who will for nature’s queer creatures ■amongst the rocks and pools.