CHAP. XII.] AND PERCEPTION. 181 



example, a great number of those of the three higher 

 senses." This difference is more fully explained when he 

 says, "If we examine the sensations of organic life, Taste, 

 and Smell, we shall find that, as regards pleasure and pain, 

 or in the emotional point of view, they are of great conse- 

 quence ; but that they contribute very little of the per- 

 manent forms and imagery employed in our intellectual 

 processes. This last function is mainly served by Touch, 

 Hearing, and Sight, which may therefore be called the Intel- 

 lectual Senses by pre-eminence. They are not, however, 

 thereby prevented from serving the other function also, or 

 from entering into the pleasures or pains of our emotional 

 life." 



-In what is above said the important fact is implied that to 

 every Sensation there are two sides, an ' emotional ' and an 

 'intellectual,' and that in some sense-impressions the one,, 

 and in some the other, predominates. This, in slightly 

 different terms (viz., the inverse proportion of Sensation 

 and Perception), has been strongly insisted upon by Sir 

 William Hamilton. In illustration the following passage 

 may be placed before the reader. He says : " If we take 

 a survey of the Senses, we shall find, that exactly in 

 proportion as each affords an idiopathie sensation more 

 or less capable of being carried to an extreme either of 

 pleasure or of pain, does it afford, but in an inverse ratio,, 

 the condition of an objective perception more or less 

 distinct. In the senses of Sight and Hearing, as contrasted 

 with those of Taste and Smell, the counter-propositions are 

 precise and manifest ; and precisely as in animals these 

 latter senses gain in their objective character as means of 

 knowledge, do they lose in their subjective character as 

 sources of pleasurable or painful sensations. To a Dog, 

 for instance, in whom the sense of Smell is so acute, all 

 odours seem, in themselves, to be indifferent. In Touch 



