SEC. 3. TASTE. 



The word taste is frequently used when the word smell ought 

 to be employed. We speak of 'tasting' odoriferous substances, such 

 as an onion, wines, &c., when in reality we only smell them as we 

 hold them in our mouth; this is proved by the fact that the 

 so-called taste of these things is lost when the nose is held, or the 

 nasal membrane rendered inert by a catarrh. 



The terminal organs of the sense of taste thus more strictly de- 

 nned, are the endings of the glossopharyngeal and lingual nerves in 

 the mucous membrane of the tongue and palate, those nerves serving 

 as the special nerves of taste. Whether the so-called gustatory 

 buds can be regarded as specific organs of taste, appears doubtful. 

 The subsidiary apparatus is confined to the tongue and lips, which 

 by their movements assist in bringing the sapid substances into 

 contact with the mucous membrane of the mouth. 



Though we can hardly be said to project our sensation of taste 

 into the external world, we assign to it no subjective localisation. 

 When we place quinine in our mouth, the resulting sensation of 

 taste gives us no information as to where the quinine is, though we 

 may learn that by concomitant general sensations arising in the 

 buccal mucous membrane. 



We recognise a multitude of distinct tastes, which may be 

 broadly classified into acid, saline, bitter and sweet tastes. Sapid 

 substances have the power of producing these sensations by virtue 

 of their chemical nature. But other stimuli will also give rise to 

 sensations of taste. When the tongue is tapped, a taste is felt ; 

 and when a constant current is passed through the mouth, an 

 alkaline or, in some persons, a bitter metallic taste is developed 

 when the anode, and an acid taste when the kathode, is placed on 

 the tongue. It is probable that in these cases the terminal organs 

 are indirectly affected by the current. When hot or pungent 

 substances are introduced into the mouth, sensations of general 

 feeling are excited, which obscure any strictly gustatory sensations 

 which may be present at the same time. 



Though analogy would lead us to suppose that a stimulus 

 applied to any part of the course of the real gustatory fibres of 



