SMELL AND TASTE 369 



not as sensitive as the cells of the olfactory membrane ; never- 

 theless, they enable us to detect 1 part of quinine in 2,000,000 

 parts of water. 



Sensations of taste and smell endure for a long time after 

 stimulation, because the odorous or sapid substance remains 

 in contact with the sense-organs. This accounts for the con- 

 fusion into which a man is thrown if he sip alternately port 

 and sherry. After a short time he cannot tell the one from 

 the other. The organs are quickly fatigued, using the term 

 loosely. How intolerable patchouli would be to the ladies 

 who use it were it otherwise ! If for some time one sniffs the 

 odour of mignonette, it ceases to be recognizable ; whereas, 

 turning to a rose, the olfactory membrane is found to be as 

 sensitive as usual. When the sense is fatigued for a particular 

 smell, it is dull for others of the same group, thus affording an 

 opportunity of classifying smell-sensations according to their 

 qualities ; but the method is difficult to apply. Taste- organs 

 are greatly affected by temperature. Quinine is not tasted 

 just after drinking ice-cold water. Alcohol, ether, or chloro- 

 form paralyses the organs much in the same way. Castor-oil 

 slips down the throat unnoticed if the mouth, just before 

 swallowing it, has been rinsed with brandy or with a strong solu- 

 tion of tincture of chloroform. 



Englishmen make but little use of their sense of smell. It 

 might teach them much regarding the various emanations 

 from putrid matter which are produced by bacterial action ; 

 but, dreading drains, they decline to cultivate proficiency in 

 the exercise of this sense. The nose is valued for the warning 

 it gives of " nasty smells," but is not allowed to analyse them. 

 Burnt milk, soap-boilings, rancid oils, are taboo, because they 

 are associated with bungling in the kitchen. With moderated 

 ardour, we allow our sense of smell to distinguish foods and 

 beverages, but we are not a race of epicures. The perfumes 

 of flowers are classed as " nice smells." The idea of greediness 

 is not associated with their enjoyment ; besides, they remind 

 us of gardens, sunshine, pretty forms and colours. When 

 bottled, musk, orange-blossom, violets, lavender, are valued 

 not so much for their own sweetness, as for their singular 

 efficiency in obscuring nasty smells. Few persons practise 

 the recognition and distinction of even pleasant odours. Very 



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