previous next

[653] the regular geodetic and hydrographic survey. Here, also, would geological knowledge be of great advantage to the explorer. In confirmation of my recommendation I need only remind you of a striking fact in the history of our science. More than thirty years ago, before Dana and Darwin had published their beautiful investigations upon the coral reefs, a pupil of mine, the late Armand Gressly, had traced the structure and mode of growth of coral reefs and atolls in the Jura mountains, thus anticipating, by a geological investigation, results afterward obtained by dredging in the ocean. The structure of the reefs of our shores is, therefore, more likely to be fully understood by one who is entirely familiar with zoology and geology than by a surveyor who has no familiarity with either of these sciences.

There is another reason why I would urge upon you the application of natural sciences to the work of the survey. The depth of the ocean is a great obstacle to a satisfactory exploration of its bottom. But we know now that nearly all dry land has been sea bottom before it was raised above the level of the water. This is at least the case with all the stratified rocks and aqueous deposits forming


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 United States License.

An XML version of this text is available for download, with the additional restriction that you offer Perseus any modifications you make. Perseus provides credit for all accepted changes, storing new additions in a versioning system.

hide Places (automatically extracted)

View a map of the most frequently mentioned places in this document.

Download Pleiades ancient places geospacial dataset for this text.

hide People (automatically extracted)
Sort people alphabetically, as they appear on the page, by frequency
Click on a person to search for him/her in this document.
Charles Darwin (1)
James D. Dana (1)
hide Display Preferences
Greek Display:
Arabic Display:
View by Default:
Browse Bar: