Note 75 — Chapter XV
Reading edition
The aqueous curves and roundings on the nearer crest (La Côte) are peculiarly tender, because the gneiss of which it is composed is softer in grain than that of the Bouchard, and remains so even to the very top of the peak, a, in Fig. 61, where I found it mixed with a yellowish and somewhat sandy quartz rock, and generally much less protogenic than is usual at such elevations on other parts of the chain.