Early Neolithic Sapiens “Hunters” developed a sophisticated combination of processing their animal carcasses, tanning hides and skins and enabling salts and osmosis dehydration to sanctify their protein victuals. Primitive abattoir industry was enabled by the discovered use of critical quantities of common salt produced in open brine irrigated “fields” and accelerated by the corralling of funnel driven wild animal herds in the early Stone Age. Undissolved salts form where high temperatures and low rainfall create conditions of evaporation and transpiration exceed precipitation. Through capillary action, water containing salts deep in the soil is pulled up to the dry topsoil. As this water evaporates from the soil, the once leached salts are left behind. With no water to dissolve the salts or carry them away, they begin to accumulate in the topsoil. The growth and “gathering” or farming of salt crystals in fields it is hypothesized, has possibly been misinterpreted as evidence of a much later advanced plant cereal and crop spatial agriculture. This paper suggests that an earlier Hesiod metallic Sodium Age, cut short the Paleolithic Stone Age, pre-empting Hesiod’s, Copper, Bronze and Iron ages, and arable food cultivation, to first enable the sanctity and purity of sustaining protein meat.
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