372 ' HISTORY OF 



till they destroy. This sense, therefore, as it should seem, was 

 never meant to direct us in the choice of food, but appeai-s rather 

 as an attendant than a necessary pleasure. 



Indeed, if we examine the natives of different countries, or 

 even different natives of the same, we shall find no pleasure in 

 which they differ so widely as that of smelling. Some persons 

 are pleased with the smell of a rose : while I have known others 

 that could not abide to have it approach them. The savage na 

 tions are highly delighted with the smell of assaftetida, which is 

 to us the most nauseous stink in nature. It would in a manner 

 seem that our delight in perfumes was made by habit ; and that 

 a very little industry could bring us totally to invert the percep- 

 tion of odours. 



Thus much is certain, that many bodies which at one distance 

 are an agreeable perfume, when nearer are a most ungrateful 

 odour. Musk and ambergrise, in small quantities, are consi- 

 dered by most persons as highly fragrant ; and yet when in 

 larger masses, their scent is insufferable. From a mixture of 

 two bodies, each whereof is, of itself, void of all smell, a verv 

 powerful smell may be drawn. Thus, by grinding quick-lime 

 with sal-ammoniac, maybe produced a very fcetid mixture. On 

 the contrary, from a mixture of two bodies, that are separately 

 disagreeable, a very pleasant aromatic odour may be gained. A 

 mixture of aqua-fortis with s])irit of wine produces this effect. 

 But not only the alterations of bodies by each other, but the 

 smallest change in us, makes a very great alteration in thi^ 

 sense, and frequently deprives us of it totally. A slight cold 

 often hinders us from smelling ; and as often changes the na- 

 iire of odours. Some persons, from dis'order, retain an incurable 

 aversion to those smells which most pleased them before : and 

 many have been known to have an antipathy to some animals 

 whose presence they instantly perceived by the smell. From 

 all this, therefore, the sense of smelling appears to be an uncer- 

 tain monitor, easily disordered, and not much missed when to 

 tally wanting. 



The sense most nearly allied to smelling is that of tasting. > 

 This some have been willing to consider merely as a niser kind' 

 of touch, and have undertaken to account, in a very mechanical 

 manner, for the difference of savour. " Such bodies," said they, 

 " as are pointed, happening to be applied to the papillae of the 



