42 THE NOSE. 



but to do this it is necessary that they should be in 

 a liquid state, and in order to render them so, the 

 mouth, whenever we are eating, is furnished with 

 saliva. 



Smelling is closely connected with tasting; and 

 the organs of taste and smell, namely, the mouth 

 and the nose, open freely into each other. 



Most bodies emit a smell: that is, they give 

 out odorous particles. These, floating in the air, 

 are drawn into the nose, and are there made sensi- 

 ble to us, by means of the olfactory, or smelling, 

 nerve. 



The structure of the nose is very curious, and 

 most beautifully adapted for its purposes. The 

 nose is a large cavity formed of bones and gristle, 

 opening in front by the nostrils. These are direct- 

 ed downwards, in order to receive smells, which 

 generally ascend; and behind are two wide aper- 

 tures which lead into the back of the mouth. 



The whole inner surface of the nose is lined by 

 a soft and delicate membrane, called the pituitary 

 membrane, in the substance of which the nerve 

 of smelling is spread out. This membrane is 

 abundantly supplied with blood, and it is in con- 

 sequence of the softness of its texture that we are 

 very liable to bleedings from the nose. 



The senses of smell and taste convey many 

 powerful and delightful sensations, and are of the 

 highest utility in guiding us in the selection of our 

 food. The effluvium, or smell, proceeding from 

 substances is in general a correct way of judging 



