44 Observations on the 



quently started without success, to find coal under sandstone, 

 and many, of very excellent local information, firmly believe 

 that a proper search would be rewarded with success. It has 

 been said to have been found under the old sandstone rock at 

 Newnham. 



It remains to make a few observations on the superficial soil. 

 In the low ground it is easy to observe how the solidity of rocks 

 ceases, in being stratified in an increasing scale, as pressure di- 

 minishes towards the surface, and disposed in thin incoherent 

 lamellse. The river pebbles are of the common character, and 

 not resembling those which are scattered over the surface of the 

 superficial soil, and which are the debris of the sandstone grit, 

 and quartz, in mountainous masses upon the hills. The soil 

 then I repeat is merely levigated from sand-rock, and may be 

 described as a very productive, dry, sandy frith. It abounds 

 with red oxyde of iron, and the high chalybeate character of its 

 hue is very visible in the dell-like morasses which border the 

 Wye about the purlieus of the forest of Dean ; and to this 

 some have attributed the particular austerity, which is a 

 local quality of the fruit of Hereford and Monmouth. I 

 have been told that the apple which supplies styer cider, loses 

 its flavour when transplanted from a rnorassy situation*. As 

 we advance towards the sea, the quantity of ochre in the soil 

 increases; and in the brooks beyond Monmouth, the pebbles over 

 which they wimple,[all receive a deep yellow stain. The soil, 

 thus compounded, is admirable for encouraging the growth of 

 the most delicate exotic productions, in the common air. A 

 gentleman, who had spent his life in trying experiments of_ this 

 kind, named to me places where I might observe every shrub 

 and fruit tree flourishing, for which choice climate and situa- 

 tion is requisite. 



I here finish all that I have to give in a state of completion ; 

 but I hope that this is but a small portion of the chart, which 

 the future must fill up. Beyond that tract which I have ex- 



* Bigland mentions the " Styer, of which a kind of cider is made of 

 remarkable strength and flavour, and of a very perceptible chalybeate 

 taste." 



