, 1879-07-12

lmplpztng on the retlna Of tho eye, produce In
us the sensation Of violet, md 50 II ia through
ait the rarc Of colors. but color 10 not Inherent
repeat, uycry object II, te uaturaI world, Or TIN,
world Of art md heautx, receives tho full beam
OF etherfa! waves os, IN popular paslaa,cc.
e fuil beam Of eo!ors, which me II
ticn IL selects stlcal Of tlese waves rs, owing 10
their length and tue position OF their planes Of
vibration, It Ia unnble to absorb. and reflects
them baek to The oYc, and the. length Of these
tho object. The coloring matter that makes
the pigment by Which piece OF cloth or other
material which to ia Ia black ahsurbs all Of the
solar beam That falls upon It, mud hence no color
ia reflected back to the eye; on tie other l1and
ttis whtto paper on which write absorhs mons
OF tl,cec Waves, but, rejecting the cnttre beam
back to the ere, We hs7o 10 IT., AZ have clse.
whore explained, q com pound OF all the colors.
and ths compound Ia white; heace NC call The
This system for the production and pgopaga-
t!on of light. nnd with 4 the beautiful colors in
Nuttire. tnaY we'll challenge our admiration.
Nevertheless the la!c 81 David Brewster once
saftE to Prof Tyndaf1 "that he {Brcwster) could
moi think The Creator of the Universe would be
guilty Of 80 clumsy contrtvat,ce as the Hing
If npacc with ether to produce liuht," but 10
ny mind this is ono OF the su6llmest works Of
His creative hand. 9. +. RANDALL
MANUFACTURING CHEMISTRY.
.stn Yerk Tfptt4.
Soma curious chemical Investigations made re-
Gently tu England have been reported In the
Journal of thtt loyal Chemical Society. The
preparation Of artificial champagne Is one Of
them. First of all, we arc told the amount Of
alcohol, suEar, acids. ETC., which genuine
French champagne contains, anl then informed
how this can be initiated by chemical scicnce.
Tic stock Ia to hnvc EelRtino added to It. to pre-
cipitatc tanntc acid, and, ritter filtration, It IA
Favored by the addition Of sugar, tartaFic acid,
glyccrinc. anil cognac or spirits Of wine. An
a9rceatic aroma Is given By extracts 2f violet.
celery. .bcltotropc, Or jasmine. II red wiuc Is
desired, an atcoh0llc extract Of bflbcrries Is ndd
cd. 1rnly science 10 4 wonderful thing thus
to convert On the Infant white wine
tntn rcd orc. II the wine Is not sufficiently
crctnant, the addition OF gum arabic and more
gIyecrine will remedy the matter. Glycerinc
aectns to play m important part In manufacture.
Ing chemistry just now. We have the word OF
the Royal Society tat 1t Is possible to nduftcratc
milk with 35 PCT cent Of glycernc wstcr with
cut the possibility Of detection By the usuaf
modes OF examination. This journal OF the chem
lcal society also tells It's readers sllat to Use in-
stead Of copper salts to make preserves and
pickles lopk green. Manufacturers, as we have
been told, have tecn induced, In order to iul.
prove the appearance OF tho preserved article, to
restore the green color bJ tho addition Of salt
of copper. A much more harmless a,li equally
effective coforlng agent hRs been obtained BIZ
these chemists BY dissolying the chloruphyll
from pnrsfey Or other similar plant Will, Bo!u
tion OF causiic Soda Evidently, young chemists
have wide field open to them.