The colouring of plants is neither so varied nor so complex as that of animals, and its explanation accordingly offers fewer difficulties. The colours of foliage are, comparatively, little varied, and can be traced in almost all cases to a special pigment termed chlorophyll, to which is due the general green colour of leaves; but the recent investigations of Mr. Sorby and others have shown that chlorophyll is not a simple green pigment, but that it really consists of at least seven distinct substances, varying in colour from blue to yellow and orange. These differ in their proportions in the chlorophyll of different plants; they have different chemical reactions; they are differently affected by light; and they give distinct spectra. Mr. Sorby further states that scores of different colouring matters are found in the leaves and flowers of plants, to some of which appropriate names have been given, as erythrophyll which is red, and phaiophyll which is brown; and many of these differ greatly from each other in their chemical composition. These inquiries are at present in their infancy, but as the original term chlorophyll seems scarcely applicable under the present aspect of the subject, it would perhaps be better to introduce the analogous word _Chromophyll_, as a general term for the colouring matters of the vegetable kingdom. Light has a much more decided action on plants than on animals. The green colour of leaves is almost wholly dependent on it; and although some flowers will become fully coloured in the dark, others are decidedly affected by the absence of light, even when the foliage is fully exposed to it. Looking therefore at the numerous colouring matters which are developed in the tissues of plants, the sensitiveness of these pigments to light, the changes they undergo during growth and development, and the facility with which new chemical combinations are effected by the physiological processes of plants as shown by the endless variety in the chemical constitution of vegetable products, we have no difficulty in comprehending the general causes which aid in producing the colours of the vegetable world, or the extreme variability of those colours. We may therefore here confine ourselves to an inquiry into the various uses of colour in the economy of plants; and this will generally enable us to understand how it has become fixed and specialised in the several genera and species of the vegetable kingdom.