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Tongue which were found running in all directions, 

 closely interwoven with one another, and attached in large 

 numbers, and often by branched terminations to the inner 

 surface of the skin of the Tongue ; and second, in the 

 constitution of its skin or mucous membrane, which was 

 found to be a moist internal skin, presenting numerous 

 minute projections of its surface, called papillae. Three 

 kinds of papillse were noticed, namely, very minute projec- 

 tion, called simple papillte, very long hair like papillae with 

 comparatively hard surface, and club-shaped or flattened 

 papillaj with very delicate surface, and with a great number 

 of fine bloodvessels in the interior. It was evident that 

 the first two kinds were calculated to act as organs of 

 touch, and the third kind as organs of taste, and this was 

 further indicated by minute differences in their structure, 

 and by their distribution on the surface. A short analysis 

 of the part taken by the senses of touch and taste respec- 

 tively in regard of substances introduced into the mouth 

 was then made, as follows : touch was used in determining 

 form ; touch was used in perceiving the contact of certain 

 stimulating matters, such as capsicum, just as the surface 

 of the eye would be conscious of their presence ; touch and 

 taste appeared to be used together in the case of acid sub- 

 stances, &c. ; taste was used alone in perceiving simply 

 sapid matters such as bitters and sweets ; and smell acted 

 with taste in relation to matters which were odorous as 

 well as sapid. The distribution of the senses of touch and 

 taste on the surface of the Tongue corresponded with the 

 distribution of two important nerves, the fifth a nerve of 

 touch, and the glossopharynged a nerve of taste, though 

 the functions of these two nerves could not be technically 

 eeparated. Things to be tasted must be soluble, must be 

 moved upon the surface of the Tongue, and must be com- 

 pressed between the Tongue and the palate. The acute- 

 ness of the sense was very remarkable, particularly in the 

 case of purely sapid matters, such as Quinine. The sense 

 might be educated to great refinement, and could be 



