THE COLOURING MATTER OF WINES. 273 
When suitable appliances shall have been devised for carrying 
out this operation on the large scale, the problem of the use of 
levures pures will have been solved. 
M. Gautier’s experiments to which the author next drew 
attention, have reference to the chemical composition of the 
colouring matters of wines. M. Gautier finds that each variety 
of grapes has its special pigment which differs in its centesimal 
composition from those of other grapes. 
Further, on cross-breeding between two varieties of grapes, the 
cross-bred contains a new colouring matter whose centesimal 
composition is the mean of that of its parents. 
Gautier draws the conclusion that in cross-breeding there are 
not only morphological, histological, and physiological variations, 
but that even the chemical substance of the cells undergoes 
variations, and puts forward the suggestion that the variation of 
species may be due to chemical changes which take place within 
the molecules of the tissues and pr otoplasm. 
No. 2—THE MOLECULAR MECHANISM OF AN 
ELECTROLYTE. 
By W. M. Hamtet, F.1C., FCS. 
(Read Friday, January 7, 1898.) 
No. 3. — NOTES ON THE COLOURING MATTER OF 
ERIOCOCCUS CORIACEUS, AND THE WAX OF 
CEROPLASTES RUBENS. 
By E. H. Gurney. 
(Read Friday, January 10, 1898.) 
[ Abstract. | 
I, ERIOCOCCUS CORIACEUS. 
THE scale insect, Hriococcus coriaceus, is generally found encasing 
the young shoots of the Eucalypti, especially those springing from. 
old or burnt stumps. 
It occurs around the stems in closely packed clusters of small 
pinkish-white sacs. 
It is of rather frequent occurrence all over New South Wales, 
though it probably exists in quantities too small to make it of 
commercial value. 
Ss 
