214 THE HUMAN BODY. 



The impressions of taste are quite persistent according to 

 some authors, but this persistence is due to the presence of 

 savoury particles on the tongue, and is more correctly the 

 constant renewal of the impression. Experience shows how 

 difficult it is to get rid of certain flavours, and it is easy to 

 understand that when dissolved, and retained by the saliva 

 in what may be called the papillary fleece of the tongue, the 

 particles remain, and furnish for a considerable time the 

 materials for the sensation. It is a mechanism analogous to 

 that which produces the persistent smell of creosote and 

 dextrine from the hands several hours after contact with the 

 disgusting perfume. 



Taste is but slightly developed in infancy, and, although 

 it acquires some delicacy in youth, it is especially in mature 

 age that it reaches its perfection. Far from growing feeble 

 with the lapse of years, it retains all its acuteness, and con- 

 soles the aged for the irreparable injuries of time. It is per- 

 fected by exercise, and attains in some individuals remarkable 

 delicacy, as in professional tasters, for example; but the pro- 

 longed use of highly seasoned food, the abuse of alcoholic 

 liquors, and above all of tobacco, enfeebles and blunts it in 

 what may be termed its olfactory portion. 



The question has been raised whether taste is developed 

 by civilization. This is admitted by several physiologists, 

 but perhaps it would be necessary to establish a distinction 

 between the natural sensibility of the organ and its aptitude 

 in judging of a great number of flavours. In this last respect 

 there is no doubt of the superiority of civilized nations, but 

 there is great difference between them notwithstanding, and 

 if we were to measure the civilization of nations by the deli- 

 cacy of their taste, we might arrive at very flattering con- 

 clusions for some, it is true, but at very painful ones for 

 many others. We will content ourselves with saying that, 

 in Europe, the taste is generally more developed in the south 

 than in the north. In conclusion, it furnishes very little 

 material to the intellect. Its scientific use is limited to in- 

 dicating to the chemist the sapidity and species of flavour of 

 substances. 



Its functions, in relation to nutrition, dispose to gaiety and 



