Literary Notices. ix 



small localized injury in the cortex about two inches behind the fis- 

 sure of Rolando and about an inch and a half to the left of the me- 

 dian line, at about the junction of the superior and inferior parietal 

 lobules. 



It seems to the reviewer that the case cited does not fully justify 

 us in accepting the conclusion reached by the author in his closing 

 paragraph : "This observation v/ould therefore indicate : first, that the 

 muscular sense centres are distinct in their location from tactile or 

 pain or temperature sense centres; and also from the motor centres; 

 secondly, that they are situated just behind the motor area in the 

 parietal region of the brain." It seems much more probable that the 

 injuries incidental to the operation or exploratory perforations im- 

 paired the tracts passing from sensory to motor centres. This would 

 not destroy the sensation but might interfere with its normal operation 

 upon the correlated motor centre. 



c. L. H. 



Sensations of Taste.^ 



The electric, metallic and alkaline tastes being reserved for 

 special investigations, the present work treats only of those sensa- 

 tions recognised as special qualities, viz., sweet, sour, salt and bitter. 

 The taste- substances used were: chlornatr., muriatic acid, sacch. alb , 

 sacch., quin. sulph., and quin. pur. In all cases in which chemical 

 combination of these substances was to be strictly avoided quin. 

 sulph. and not quin. pur. was used. The greatest possible chemical 

 purity was sought for these substances, which were dissolved in dis- 

 tilled water. The application was made parily by means of dropping- 

 glass tubes on which a scale graduated by -— cm. was engraved, 

 partly by means of soft pointed hair brushes. All disturbing accom- 

 panying sensations, not excepting that of temperature, were excluded. 

 The simplest way to accomplish the last was to raise the fluids to be 

 applied to the temperature of the mouth, viz. 37° C. Between the sep- 

 arate experiments the mouth was rinsed out with pure water of the 

 same temperature. 37° C. After having trained the subjects, I first 

 examined the cavity of the mouth, with a view to determining what 

 parts were receptive of sensations of taste. These experiments were 

 performed both on children and on adults. Taking into consideration 



'^Contributions to the Physiological Psyc/iology of the Sense 0/ Taste, Fried- 

 RICH KlESOW. Author's abstract of papers in Philosophische Studien, Bd. X, 

 Heft 3, pp. 329 ff ; Heft 4, pp. 523 ff ; quoted from Psychological Review, H, I. 



