““: “It’s all chemicals, says the biochemistry text. Chlorophylls keep the leaves green while thy are green, carotenoids – as in butter, corn, canary feathers – turn them yellow when the chlorophyll goes. Tannin adds the browns, the bronzes; something called anthocyanin turns leaves red if the sap of the plant is acidic, blue or purple if it is alkaline. Color is a substance, says the chemist.” – John Jerome, Stone Work: Reflections on Serious Play & Other Aspects of Country Life, p. 140.””
