WRITINGS OF JAMES SMITHSON. 63 



is the Bame as that of hurnsol ; or as the blue matter which 

 the experiments above have indicated in sugar-loaf paper. 



The juices of many other fruits, as black cherries, red 

 currants, the skin of the berries of the buckthorn, elder 

 berries, privet berries, &c., seemed to be made only blue by 

 mild fixed alkalis, but green by caustic. Puzzling anoma- 

 lies, however, occasionally present themselves, which seem 

 to show a near relation between the several blue colouring 

 matters of vegetables, and their easy transition into one 

 another. 



The com poppy. 



The petals of the common red poppy of the fields rubbed 

 on paper stain it of a reddish purple colour. 



Solution of carbonate of soda put to this stain occasioned 

 but little change in it. 



Caustic potash made it green. 



Caustic ammonia seemed not to have more effect on it 

 than carbonate of soda. 



Some poppy petals being bruised in a mixture of water 

 and marine acid, formed a florid red solution : a superabun- 

 dance of chalk added to this red liquor, did not make it 

 blue ; but turned it to a dark red colour exactly like port 

 wine. 



Some poppy petals bruised in a weak solution of carbon- 

 ate of soda, and the mixture filtered, the liquor which came 

 througli was not at all blue, but of a dark red colour like 

 port wine. Caustic potash made this red liquor green, 

 which finally became yellow. 



Some dried poppy petals of the shops, gave a strong 

 obscure vinous tincture to cold water. This red tincture 

 heated with whitening, did not alter to blue, but preserved 

 its red colour. 



These very imperfect experiments may perhaps suggest 

 the idea, that the colouring matter of this flower is the same 

 as the red colouring matter of the mulberry. 



