47 



above. This sample was obtained at a somewhat less depth 

 than the former (relatively 161, and 226 Danish fathoms), and 

 the distance from shore is not much less , and yet the differ- 

 ence with regard to the constitution is very conspicuous as will 

 be seen by the curves. The great amount in the sample of ingre- 

 dients over 16°™ is very striking, but may be due to chance cir- 

 cumstances, as a quite small number of pebbles of this size is 

 sufficient to bring about such a result. More characteristic is the 

 rather large amount of sandy ingredients viz. 81'7 per Ct., an 

 amount which is perhaps not very great in comparison with the 

 majority of the other samples, but which is very conspicuous when 

 compared with the 0'3 per Ct. in No. 24. Here we can scarcely 

 imagine any other reason than this , that a rather powerful 

 current runs direct from Canning Land above sample No. 26 

 without coming in contact with No. 24. It might also be ima- 

 gined that the difference of depth which distinguishes the two 

 samples, might cause the current to be so powerful above 

 No. 25, that the clayey particles cannot easily be deposited 

 there. Possibly the two causes act in concert. 



Sample No. 26 which was obtained outside the mouth of 

 Carlsberg Fjord, differs from the last-named mainly by a 

 more even distribution of the larger ingredients, as from 0*05™™ 

 and upwards there are found equal amounts which do not 

 decrease in quantity until from 4 to IQ^^. The coarser 

 ingredients may be supposed to have the same origin as in 

 the last-named sample, having been conveyed hither by the 

 current direct from land. It is not easy to explain why we 

 have here such a great quantity of the ingredients between 0*5 

 and 4"™ in comparison with those of the last-named sample. 

 Possibly the somewhat closer proximity to the shore, together 

 with rather less depth, may have enabled the same current 

 which only conveyed ingredients between 0*05 and O'S"^"^ to the 

 above-mentioned to convey ingredients up to i^^ or more. 



The next samples No. 27 — 3-3, have been taken along the 



