292 POPULAR LECTURES AND ADDRESSES, 



between any of these perceptions. But if any 

 one says, "That piece of cinnamon tastes like 

 its smell," I think he will express something of 

 general experience. The smell and the taste of 

 pepper, nutmeg, cloves, cinnamon, vanilla, apples, 

 strawberries, and other articles of food, particularly 

 spices and fruits, have very marked qualities, 

 in which the taste and the smell seem essentially 

 comparable. It does seem to me, although 

 anatomists distinguish between them because 

 the sensory organs concerned are different, and 

 because they have not discovered a continuity be- 

 tween these organs, that we should not be philo- 

 sophically wrong in saying that smell and taste 

 are extremes of one sense one kind of percep- 

 tivity a sense of chemical quality materially 

 presented to us. 



Now sense of light, and sense of heat, are very 

 different though we cannot define the difference. 

 You perceive the heat of a hot kettle how? By 

 its radiant heat against the face that is one way. 

 But there is another way, not by radiant heat, 

 of which I shall speak later. You perceive by 



