For convenience the finally completed subject might be treated in a 

 systematic arrangement under the following headings, viz: 



I. Remarks in general on coloring matters liable to be present in food stuffs. 

 II. Colors to be considered. 



(1) Coal-tar colors, with their composition, commercial designations, and 



synonyms. 



(2) Vegetable colors, their botanical origin, common names, etc. 



(3) Mineral colors and pigments. 



(4) Organic lakes. 



III. Harmless and harmful colors and dyes, so far as known. 



IV. Commercial coloring compounds. 



V. Grouping of food stuffs into general classes for examination, as follows: 



(1) Butter, oils, milk, cheese, etc. 



(2) Flesh foods. 



(3) Canned vegetables. 



(4) Starch foods (noodles, macaroni, etc.). 



(5) Vinegar. 



(6) Confectionery. 



(7) Wines and spirituous liquors, fruit sirups, etc. 



(8) Brandy, liqueurs, etc. 



(9) Beer, malt liquors, etc. 



(10) Tea, coffee, spices, etc. 



(11) Medicinal preparations. 



(12) Cosmetics, soaps, etc. 



(13) Miscellaneous material (tags, paper linings, etc.). 



Each class may be treated under the following heads: 



(a) Natural or artificial coloring. 



(b) Mineral or organic coloring. 



(c) General methods in detail for detecting the organic coloring 



matter, and, if possible, isolation of same for identification 

 by tabular schemes. 



(d) Special tests for colors. 



VI. Each of the thirteen classes in detail, under heads as given under V. 

 VII. Original work on behavior of coloring matters, with solvents and reagents. 

 VIII. Tabular schemes for the identification of the isolated coloring matters. 

 IX. Addenda (what colors allowed, laws, etc. ). 



It is suggested that the members of the association and collaborators 

 interested in the subject of colors be invited to do what original work 

 their time will permit, on the points suggested below, and communi- 

 cate their results to the associate referee from time to time as oppor- 

 tunity permits. 



(1) Solubility of the coal-tar and vegetable dyes in various solvents (ether, acetic 

 ether, petroleum ether, methyl and ethyl alcohols, acetone, etc.) , arranged according 

 to their solubility as, easily soluble, difficultly soluble, and insoluble. 



(2) Extractive values of the various solvents for dyes in neutral, acid, and alkaline 

 solutions. 



(3) Characteristics of the coloring matters as contained in fresh fruits, vegetables, 

 wines, etc., with reagents and solvents, with their respective dyeing properties. 



(4) Testing such new schemes as may appear in the various current chemical 

 journals, and such as have appeared during the last few years. 



