88 The Unity of the Organism 



a high degree of nicety, by smelling them. This is the case 

 with three varieties selected by chance and known locally as 

 "wine-saps," "pippins," and "pearmains." In attempts to 

 recognize them blindfolded the successes were considerably 

 more numerous than the failures. This conjecture is clearly 

 supported by the familiar fact that some groups of varie- 

 ties, as for example the russets, are less odoriferous than 

 other gr'oups ; and that other varieties as the "belle fleur" 

 have a higlily characteristic odor. 



The suggestion that not only apples and fruits and flow- 

 ers are distinguishable by their odors to a far greater ex- 

 tent than we are accustomed to suppose, is in keeping with 

 the well known trade practices of tea-tasting, wine-tasting, 

 tobacco snifling and so on. 



(h) Differences in Animal Odors as Distinguished hy Animals 



Themselves 



Even though the little eff*ort that has been made by na- 

 turaKsts to distinguish species and varieties of animals and 

 plants by smell does not warrant the assertion that differ- 

 ences of this degree of refinement do not exist, it yet would 

 not be worth w^hile to speculate on the possibility of their 

 existence had we not evidence of their existence of quite a 

 diff*erent sort from that furnished by the naturalist's nose. 

 I refer to the evidence furnished by the noses of the animals 

 themselves ; evidence, in a word, of the extent to which ani- 

 mals recognize one another by smell. Although we have 

 only a few thoroughgoing researches in which animals have 

 been made to serve through their sense of smell as analytical 

 chemists of one another, the few we have are exceedingly 

 interesting. The case of ants which has received so much at- 

 tention in recent years may be brought forward first in 

 illustration of the point. "The multiplicity of lodors," says 

 Fore], "is enormous, and it is possible to demonstrate, as I 



