Distillations magazine

In exile, Navajo created new designs for their rugs and blankets using the new synthetic dyes.

Mildred Cohn fought prejudice to become a successful Jewish female chemist in an less-than-welcoming world.

Famed British caricaturist James Gillray targets famed scientist Joseph Priestley after the devastating Priestley Riots.

With dynamite and cannons, Robert St. George Dyrenforth hoped to end drought in the late 19th century. This vision of weather and climate control seized the imagination of scientists and businessmen.

The science behind a cool, refreshing treat—ice cream.

In the early 19th century people dreamed of using light to paint permanent images.

For brothers William and Lawrence Knox, earning PhDs in chemistry was not enough to overcome discrimination.

When Jane Marcet wrote Conversations on Chemistry she had little idea it would introduce Michael Faraday into the world of science.

From lab accident to wonder drug to chemical has-been, saccharin’s history tracks the rise of consumer consciousness, government regulation, and the uncertainties underlying scientific evidence.

Prontosil Rubrum was the first drug to cure bacterial infections and the first of many sulfa drugs.

Eighteenth-century author Polycarpe Poncelet finds an unusual connection between music and our sense of taste.

First sold in 1791 to a scientifically literate audience, chemistry sets have since occupied many niches—and now they are making a comeback.

In the late 19th century cod-liver oil was proclaimed the cure for many ailments. One problem: the oil’s foul taste.

Color by numbers—no problem, thanks to Albert H. Munsell, who pioneered methods for color comparison.

Although many were skilled in making medicinal home remedies, only a few women ran their own apothecaries, competing with males for the right to prescribe medicines.

Malaria and the benefits and pitfalls of government-funded biomedical research.

Are salt alternatives scarier than the substance they are replacing? A brief history of a “terrifying” food.

The first balloons, both hot-air and hydrogen powered, drew spectacular crowds and set off a craze—balloonomania!