CONCERNING ODOURS, 64-66 



either give the various qualities and distinguish the 

 experiences of this sense l alone or at least com- 

 paratively neglect the others : thus with colours 2 

 they distinguish white and black, and with flavours 

 sweet and bitter, yet they make no corresponding 

 classification of smells, but merely class them as 

 'pleasant' or 'unpleasant.' So too they fail to 

 distinguish different experiences of the sense of 

 touch, whereas several belong immediately to this 

 sense, as hardness, softness, roughness, smoothness. 



In sounds still more are there differences, as 

 that between shrill and deep. Again some sense- 

 experiences are simple, some compound. Flavours 

 are simple first in the sense that they cannot be 

 resolved into two components 8 : instances are water 

 oil phlegm blood, 4 and in general anything which 

 floats, like milk, 5 or which causes separation, like 

 vinegar. (Where mixture can be produced by pres- 

 sure or crushing, it is quite a different matter). 

 Secondly there are flavours which do not readily 

 combine in another sense, namely for human use, or 

 which even spoil one another if they are mixed, as 

 sea-water, or water with soda in it or which has a 

 bitter taste : these spoil wines or other things that 

 are good to drink, unless they are taken at once. 



Now the odours which in this sense do not com- 

 bine are numerous, and, speaking generally, it is the 

 pleasant odours which do not combine with the 

 unpleasant ones. It would indeed be difficult, if not 

 impossible, to find a case in which mixture is an 



3 Sch. and W. after Turn, add <ev ylveff0ai>- after au00<V, 

 which seems unnecessary. 



4 i.e. a liquid which, in one way or another, refuses to mix 

 with another liquid. 6 ? cream. 



385 



VOL. II. C C 



