Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-12-25


airstone 10 their national museum is a
| curious commentary on the soieutid,
ideas Of the early part of the century
which denied the existence Of such
bodies as aerolites. 1t Furthermore
speaks well for the advanced state O,
| science III Brazil.
| The investigation of color blindness
made within the past few years in con-
| nectiou with railroad interests has aston
| ished the world at the extent or charsc-
| teristio color blindness found among tbs
| people. The railroad Investigations
| reused curiosity with reference TO tho
matter and led to quite general inyes-
| LEGATION throughout the civilized world.
| and it is now estimated that fully per
| cent. of all the male inhabitants of the
| world cannot see green and red cor
| rectly, though the per cent. Is much
| lighter with females. With still larger
per cent. there are slight differences OF
color sense, partly due to the differences
of habit and training, but of little or 10
practical Importance. Many who ara
not color blind are surprisingly color
ignorant, seeing oolors perfectly but be-
ing unable to name even the most COM
mon.
In case Of the real or primitive colors,
the greatest defects are found on red and
yellow, especially at night, some being
'blind'' on one of these colors and some
on the other, but rarely on both in the
same subject. To those "blind' on
yellow, the yellow color entirely fades
out under artificial light, leaving only
clear white. -.
"What Is suear2' is question one
often hears asked. In his Cantor
Lsctures,'' Mr.. r. Bannistsr of London
undertakes to answer this question by
stating that the sense of taste, which re-
sides in the gustatory nerves OF the
tongue, seems to have been provided for
the purpose of guarding against the TAX
ing into the system, through the mouth,
of any corrosive or injurious substances,
and also for the purpose of impartina
pleasure to the necessary act OF eating OF
drinking. That it has been gwen to
man as source OF true enjoyment is IN
doubted, when INDUCED in moderation,
but otherwise it provides u fruitful
source OF mischief, through putting too
much work on the digestive organs.
The sense of taste divides
all substances presented to it
into four heads-sweets, bitters,
salInes and acids. Sugar. when taken
into the mouth in q solid condition. is
speedily dissolved by the saliva, aud in
that state is able to stimulate the division
of taste known as sweetness. II is 81
important constituent Of milk, aud as II
is the most easily digestlble hest-maIn-
tanning substance 1t is not surprising
that 1t should be found in the milk OF
mammalia. Though an important con-
stituent Of normal diet, it would not
maintain life in itself, and animals fed
or it alone, without the addition OF nitro
geuous foods, soon die. When taken
into the stomach 1t passes unchanged
INTO the blood, aud is there changed into
carbonio acid gas and water, change
which is accomplished by the evolution
OF heat. Consequently sugar, whether
in its natural state or as produced by the
digestion of starch is one OF the agents
primarily engaged in maintaining the
heat of the body. BY reason also o.
its chemical and physical proper
ties it diminished the oxidation
of the fatty and heterogeneous substances
of the body, and thus indirectly con-
tributes to the weight of the body and TO
the deposit of fat in the snbeutaneous
tissues, whereby the loss OF the bouy
heat is retarded or largely prevented.
The instructive love of sugar seems 10
point out how well it is adapted 10 our
natural wants. This love is not conhnsH
to one nation, wherever il is most easily
obtained, there its consumption Is found
to be the largest.
Speaking of sugar reminds US ths' tH7
German chemists, who have already us
covered the sweetest substance 10 TINS
world and also the worst smelling SUBJ
stance in the world, are now actively
engaged on g method for making aItl-
fioial sugar-sure enough sugar. inc
group of bodies termed by chemists the
carbo-hy thew are coLh
posed of carbon united with oxygen anu
hydrogen in the proportion IN WHICH
these two elements combine 10 loFNi
water-contaip the well known SERIES "a
sugars, gums and starches. me onen'-
cal composition of these bodies has ions
been known, but knowledge OF the.r
oonstitution-that is, the mode In WHICH
their several constituent parts are pun
together-has only recently been ac-
ouired. This newly acquired knowledge
is being taken advantage of by the Ger
man chemists, with Professor Emu
Fischsr at their head, and they e1pectta
soon be able to turn out irst-class sugar
in any quantities desired without any re.
sort to either cane or beets, or to any Oh
the other substances now employed III
the manufacture of glucose. The only
thing in the way, it is thought, Will %
the great cost of the product. II will "
too costly to put into successful comps
xftIop Nth fha old sfvIo supars