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insoluble in alcohol, which exactly corresponds with that of 
liquorice; and also a yellow colour soluble in spirit, which 
does not exactly correspond with that obtained from hops, 
but yet differs from it in such a manner that, taking all the 
facts into consideration, it seems probable that it is the same 
colour in a less pure condition. 
When hops are boiled in water, the solution evaporated, 
and the gum, &c., removed by alcohol, as already described, 
an orange-yellow colour is obtained, which in general appear- 
ance and in its behaviour with most reagents is extremely 
similar to that from malt. It may, however, be easily dis- 
tinguished by the action of hypochlorite of soda, for when 
this is added to an aqueous solution previously treated with 
a little citric acid, it merely changes it to a very pale yellow, 
without any shade of pink. This colour, or at least colours, 
which I have not been able to distinguish from it, is met with 
in several kinds of faded leaves, stems, and roots, and seems 
to be very generally distributed. 
When the partially charred malt used in brewing porter is 
digested in water, a dark solution is obtained, and on evapo- 
ration to small bulk and treatment with alcohol nearly the 
whole of this dark colour is precipitated along with the gum. 
To obtain it more pure it may be redissolved once or tw T ice in 
a little water, and reprecipitated by alcohol. When dissolved 
in water it gives an orange-brown solution, with a spectrum 
... 4 .. 5 - - 6 — , made somewhat darker by ammonia; and 
when dissolved in sulphuric acid the colour and spectrum 
are nearly the same. Oxidizing reagents do not make it any 
darker in either solvent, but merely cause it to fade to a pale 
yellow. 
Besides this dark colour, highly dried malt contains an 
orange yellow, soluble in both strong alcohol and water. 
This differs from that obtained from pale malt in not being 
turned at all pink by the action of hypochlorite of soda, and 
is distinguished from the colouring matter of hops or of beer, 
with which it agrees in geueral colour, by not being made at 
all darker by the addition of oxidizing reagents to the solu- 
tion in sulphuric acid, as if it were already in an oxidized 
condition. 
Liquorice is chiefly coloured by a brown substance, which 
closely resembles that present in dark malt. When alcohol 
is added to the strong aqueous solution it is precipitated in 
the same manner ; and when dissolved in water the general 
colour is very similar, though rather more orange. They 
may, however, be easily distinguished by the action of 
oxidizing reagents. If to solutions in sulphuric acid of 
