304  Study  of  Fruit  and  Vegetable  Colors.  {AmjJu^i£Sarm- 
The  tubes  were  placed  side  by  side  upon  a  sheet  of  white  paper 
and  observations  noted  of  any  change  in  color  resulting  from  the 
addition  of  either  the  acid  or  the  alkali  or  both. 
This  series  of  comparisons  resulted  as  follows : 
Fruit  Colors. 
Original  Color. 
Hydrochloric  Acid. 
Ammonia  Water. 
Blackberry 
deep  red 
bright  red 
olive  green 
Cherry  (black) 
bright  red 
no  change 
bright  green 
Cherry  (red) 
purple 
bright  red 
bright  green 
Cranberry 
bright  red 
no  change 
olive  green 
Currant 
bright  red 
no  change 
olive  green 
Klderberry 
purple 
bright  red 
bright  green 
Grape 
purplish  red 
bright  red 
bright  green 
Huckleberry 
deep  red 
no  change 
deep  green 
Plum 
bright  red 
no  change 
bright  green 
Raspberry 
bright  red 
no  change 
olive  green 
Strawberry 
bright  red 
no  change 
deep  red 
Other  Vegetable 
Colors. 
Original  Color.  . 
Hydrochloric  Acid. 
•  Ammonia  Water. 
Annatto 
orange  red 
deep  red 
no  change 
Beet  Juice 
red 
no  change 
olive  green 
Brazilwood 
orange  red 
slightly  lighter 
rose  purple 
^Cochineal 
deep  red 
bright  red 
purple 
Cudbear 
deep  red 
no  change 
purple 
Fustic 
yellow 
light  yellow 
dark  yellow 
Litmus 
blue 
red 
no  change 
Logwood 
purplish  red 
yellowish  red 
purple 
Madder 
red 
light  red 
deep  red 
Marigold 
yellow 
no  change 
slightly  darker 
Red  Saunders 
light  red 
no  change 
olive  green 
Safflower 
bright  yellow 
no  change 
deep  yellow 
Saffron 
bright  yellow 
no  change 
no  change 
Turmeric 
canary  yellow 
no  change 
reddish  brown 
Commercial  Coal 
Tar  Colors. 
One 
bright  red 
deep  red 
deep  red 
Two 
deep  red 
no  change 
no  change 
Three 
bright  red 
no  change 
no  change 
Four 
reddish  yellow 
no  change 
deep  yellow 
*Cochineal  is  classed  with  the  vegetable  colors  in  these  tables. 
