The field of color chemistry is very large, and the chemist in gen eral analytical practice often neglects it owing to the vast amount of time and patience required for an intelligent understanding of the subject. Much good work has been done toward establishing methods for'the recognition of coloring matters in food stuffs, but with the data at present available for such work the individual operator will find himself called upon to exercise his own judgment and apply his own experience to the subject-matter in hand.