In the case of color, there may be found for every quality or mixture an opposite quality or mixture which when combined with the former either completely neutralizes it or at least reduces its intensity. Thus blue and yellow, of the proper tones and proportion, cancel each other, leaving only an experience of gray. So do a certain olive color and a particular violet, a certain orange and a particular bluish-green, a certain red and a particular green. We have already suggested that in case of weak taste qualities a similar effect is present. “With the low intensities there is in most cases a partial compensation, which is least for sweet and sour, better for salt and bitter, better still for sour and bitter, sour and salt, sweet and bitter.” These facts are utilized in daily life in the countless combinations of dressings, sauces, seasonings and condiments used in the preparation of food. We take sugar with our tea, our coffee, our chocolate, our strawberries, our grapefruit, and our lemon juice, and realize that it to some degree counteracts or neutralizes the bitter or the sour taste of these foods in their original form. “Salt corrects the sweetness of an over-ripe melon.” In our salad dressings, sauces, gravies, relishes, and bitters we find the means of reënforcing or toning down the taste qualities to suit our own particular fancy. In part, of course, these effects are not achieved through the mere process of neutralization. The addition of touch qualities, such as the pucker of vinegar, the sting of pepper, the bite of mustard, and the burn of onion, plays its own part in the constitution of a flavor, regardless of their compensating influence on the pure taste qualities.