128 ON THE SENSES. 



of touch. It would probably fare with us as with some ancient Roman raised 

 from the grave and suddenly placed in presence of a telegraphic apparatus or 

 steam engine. In the mean time it would seem the next most important prob- 

 lem of science in this connection to study, with more exactness than heretofore, 

 the terminal points of the nerves of taste in the mucous membrane, in order to 

 discover here, as has very recently been effected in the nerves of the other 

 senses, the elementary form of the nerve ends by which the sensation in ques- 

 tion is communicated ; whereby we may hope to approach, in the future, some- 

 what nearer to a solution of the mysterious relation which exists between the 

 contact of sapid substances with the tongue and the peculiar sensations which 

 they are destined to excite. 



If we bring into contact with the nerves of sight or of feeling a solution of 

 sugar, or of some intensely bitter substance, such as quinine, they remain un- 

 disturbed ; neither class of nerves is roused to that state of activity by virtue 

 of which a " current " is hurried to the brain, there to call forth an appropriate 

 sensation. We may conclude then with absolute certainty that there is present 

 in the tougue a mechanism, a contrivance which sugar and quinine excite into 

 different specific kinds of action ; that this action is suited to evoke in the nerve 

 filaments peculiar modifications of the beforementioned current ; and that this 

 current again must find at the cerebral end of the nerves of taste a special ap- 

 paratus which so operates upon what we call the soul that, as the final result, 

 a perception of sweetness or bitterness arises. These successive preliminaries 

 to a sensation of taste are at present beyond our scrutiny ; it will be well if 

 means are at our disposal to resolve, step by step, with clear physiological facts 

 and inductions, the questions which present themselves in connection with each 

 of them. Nor shall we repine that such problems lie before us. The novice 

 errs if he thinks that a science affords to its votaries a higher satisfaction ; the 

 greater the completeness with which it presents itself, the more exactly finished 

 the edifice into which it introduces them. A satisfaction of a different and per- 

 haps superior kind is afforded by science through its very gaps and obscure 

 spaces, but only to him who loyally loves it for its own sake ; to accompany 

 a science in its development, to contribute, though it were but a small, incon- 

 spicuous stone, to the growing structure, affords a more vivid pleasure than being 

 admitted to a participation in what is already accomplished. There are, it is true,' 

 self-styled savants to whom also the deficiencies in a science are more welcome 

 than the completed structure, because those deficiencies are regarded not in a 

 spirit of earnest inquiry, but as affording opportunities for the acquisition of easy 

 notoriety and applause. Shunning the toils of research, they find it more con- 

 venient to guess at the future revelations of science than acknowledge their own 

 ignorance, and, overweaving all chasms with flimsy theories, they vaunt the 

 result as knowledge converted into luxury and amusement. With these self- 

 satisfied sciolists, who but too often and easily gain access to the public ear, the 

 detail of facts and laws is derided as pedantry ; the slow and cautious processes 

 of inquiry as unworthy drudgery ; the reserve and modesty of true science as 

 tame mediocrity or affected obscurity. Let the judicious reader be warned 

 against their empty pretensions. If we once more mark with our reprobation 

 this form of charlatanism, it is because no occasion seemed more proper than 

 when attempting to adapt to popular comprehension, without dissembling diffi- 

 culties or courting effect, one of the most obscure departments of physiology. 

 We return to our subject. 



It is not improbable that the first inquiry we have to propose will at the first 

 glance appear to our readers superfluous, and surprise will scarcely fail to be 

 awakened when it is shown how much obscurity really rests upon the seemingly 

 simple question. What is the seat of taste, and what organs produce the sensa- 

 tion ? With the common and general answer, the tongue, unfortunately we 

 cannot rest satisfied, for it remains further to be asked, first, what part of the 



