89 



The connexion of colour with temperature is naturally suggested by its dis- 

 tribution. It appears to be established that the temperature of flowers rises in 

 proportion to the "warmth" as painters say, of the tone. On introducing the 

 bulb of a thermometer, flowers of deep scarlet have been found to be two or three 

 degrees above the temperature of the surrounding air, while blue and white 

 flowers were as much below it. 



In conclusion I may add, that colours have an intimate connexion with the 

 taste of plants, and therefore their fitness for the use of man. Linnseus tells us 

 that : — 



"Yellow generally indicates a bitter taste, as in gentian, aloe, celandine, 

 turmeric, and other yellow flowers. Red indicates an acrid or sour taste." 



The strawberry, however, might be named as an exception. Linnaeus pro- 

 ceeded to instance : — 



"Cranberries, barberries, currants, raspberries, mulberries, cherries, the 

 fruits of the rose, the sea bucktliorn, and the service tree. Herbs which turn red 

 towards the autumn have likewise a sour taste, as sorrel, wood-sorrel, and bloody 

 dock. Green indicates a crude, alkaline taste, as in leaves and unripe fruits." 



I may here remark that the delicious greengage and magnum bonum plums 

 are certainly not liable to this depreciatory sentence. The great botanist goes on 

 to say : — 



"A pale colour denotes an insipid taste, as in endive, asparagu.s, and lettuce. 

 White promises a sweet luscious taste, as in white currants, plums, sweet 

 apples, &c."' 



These fruits, however, seem to come rather under the description of "hyaline,' 

 or water-coloured, than that of positive white. 



"Black," he proceeds to say, "indicates a harsh, nauseous, dLsagreejible tivste, 

 as in the berries of deadly night-shade, myrtle-leaved sumach, herb Christopher, 

 and others, many of which are pernicious and deadly in their effects." 



To this last description, two of our most common wild fruits certainly do not 

 answer, true as it generally is. The blackberry (Rubus fruticosus) and the bil- 

 berry or whinberry (Vaccinium Myrtillus) are not only very wholesome, but their 

 taste rather tends towards flatness and insipidity tlian towards harshness, while 

 the fact that both fruits are universally favourites with children may be taken as 

 a sufficient testimony that they are not "nauseous." It is nevertheless true that 

 many poisonous fruits are black, and that most black fruits are injurious to the 

 human frame. 



The Chairman presented the thanks of the members to Mr. Edmunds for the 

 very interesting paper which he had just read. (Applause). 



In the conversation which ensued, Mr. Lingen observed that Mr. Edmunds 

 had struck upon quite fresh ground, and he (Mr. Lingen) had felt greatly interested 



