36 
PROCEEDINGS COTTESWOLD CLUB 
iyi8 
Some interesting results were obtained from an examination 
of water taken from a boring at Oxenhall (Newent) in 1894 
(Table IX.), the most striking feature of which is the increase 
of the sodium chloride as the depth increased. The lower 
beds were plugged, and the beds containing the minimum of 
salt used for obtaining potable water. 
So far I have dealt with water containing sodium chloride 
and sulphate. The presence of Iron salts is considered as 
conferring tonic properties, and one of this class, the so-called 
“ Holy Well ” at Matson, is worth consideration. (Table X.) 
The water is derived from the Middle Lias (marlstone series), 
and is evidently of great value ; it contains very little salt, a 
fair quantity of Magnesium carbonate, and a relatively large 
amount of Iron carbonate. 
The sides of the trough into which the water flows are covered 
with a red deposit, having the composition shown in Table X. 
Having dealt with facts, we may now venture into the 
region of speculation, and consider some questions of great 
interest to geologists. I cannot expect that you will all agree 
with my hypotheses (for they do not pretend to be anything 
more), but they will at least furnish matter for consideration. 
Yet I feel that they are probably true, and in a few cases have 
been borne out by observation. 
The occurrence of salt presents little difficulty. Being a 
very soluble body it easily passes from the rocks into water, 
and its amount when large may be taken as a fair estimate, 
whether such rocks have a marine or freshwater origin. We 
may fairly conclude that the salt has been derived from sea 
water, as also have the Iodides and Bromides, but the origin of 
the sodium sulphate is a little obscure. No doubt a small 
amount may have accompanied the salt in sea water, but the 
large amounts frequently met with must have another origin. 
I venture to offer the following as a possible explanation 
Amongst vertebrate animals common salt in large quantities 
is not only tolerated but sought after, and needed. We find 
chlorine compounds and even Hydrochloric acid in the juices 
needed for digestion, and the chlorine needful to form this has 
no doubt been derived from the sodium chloride. Then the 
