THE CHEMISTRY OF COOKERY. 361 



streets." And, finally, that profound philosopher, Swedenborg, says 

 in his " True Christian Religion ": " What would color be if only white 

 were given and no black ? The quality of the intermediate colors, 

 from any other source, is but imperfect. What is sense without rela- 

 tion ? and what is relation but things opposite ? Is not the sight of 

 the eye darkened by white alone, and enlivened by green, a color in- 

 wardly deriving something from black ? " 



These authorities and facts are entitled to serious consideration. 

 They are all demonstrative of the positive injury, laceration, and de- 

 struction of the sight by the reflective dazzle of white ; and to what 

 else can we attribute the steadily increasing myopia of the children 

 in our schools ? Why not reform it altogether ? Let our books be 

 printed on green paper, and let our printers use red, yellow, or white 

 ink for the noxious black. The reform would be revolutionary, and 

 the interests of the trade would be at first hostile to the change. For 

 thousands of years, from papyrus to superfine glittering note-paper, 

 our eyes have been exposed to the deleterious influences of black and 

 white. The change to green, yellow, and red, or to some other agree- 

 able reflective tints, is eventually certain to take place. Science and 

 common sense will compel it. The substitution can not, probably, be 

 sudden nor immediate, for the stationery world must be turned up- 

 side down in the process : old school-books, blank-books, and writing- 

 books and inks, must be displaced ; and publishers and paper-manufac- 

 turers will have to adapt their measures to the new dispensation. But, 

 when it is consummated, everybody will rejoice, except the spectacle- 

 makers. The eyes of the scholar and of the student will no longer be 

 wearied with the myopian contrast of black and white, but strength- 

 ened and refreshed by congenial colors ; and to pore over the pages of 

 a book would be no more fatiguing to the eyes than gazing on a ver- 

 dant prairie decorated with variously tinted flowers. 







THE CHEMISTRY OF COOKERY. 



By W. MATTIEU WILLIAMS. 



XX. 



IN my last I described generally the diffusion of liquids, and the ac- 

 tions to which the names of endosmosis and exosmosis have been 

 given. It is easily seen that in extracting the juices of meat by im- 

 mersion in water the work is done by these two agencies. This is the 

 case, whether the extraction is effected by maceration (immersion in 

 cold water) or by stewing. 



Some of these juices, as already explained, exist between the fibers 

 of the meat, others are within those fibers or cells, enveloped in the 



