SENSE ORGANS. 



195 



strawberry we have, first, the pleasant combination of 

 acid and sweet. This is taste proper. Then there is 

 also the peculiar flavor characteristic of that fruit, which, 

 of course, is a smell. In wine — e. g., champagne — we 

 have first the pungency of the C0 2 . This is common 

 sensation. Then the pleasant combination of acid and 

 sweet. This is taste proper. And last, the character- 

 istic flavor, aroma, or bouquet. This is a smell. 



Examples of Tastes. — As thus limited and defined, 

 the tastes are few in number, while the flavors are al- 

 most infinite. They are: (1) Sweet. Pure white sugar 

 has no flavor, and therefore no smell. Brown sugar has, 

 because it has a smell. (2) Sour. Pure lime juice, or 

 citric or tartaric acid, has no flavor, but a very intense 

 taste, but vinegar has a flavor, because it has also a 

 smell ; it is volatile. (3) Bitter. Quinine, or morphine, 

 or strychnine has a most intense taste but no smell, and 

 therefore no flavor. (4) Salty. In the other three there 

 is scarcely any variety at all in each, but in saltiness 

 there is much variety, although the taste of chloride of 

 sodium is the type. There can hardly be said to be any 

 other pure tastes besides these four. 



The proof of the essential difference between tastes 

 and flavors is found in the fact that a bad cold, if it 

 affects the upper chambers of the nostrils, is said to de- 

 stroy the taste. It does not destroy the taste of sugar, 

 or lemon juice, or quinine, or salt. It destroys the sense 

 of smell, and therefore the appreciation of flavors. If 

 we hold the nose, flavors are almost destroyed ; not 

 entirely, however, because some will come in by the 

 back door — i. e., by the throat into the nose. 



If it be asked, If this be so, why are we not satisfied 

 with smelling ? the answer is plain. Not only is the flavor 

 stronger when taken as food, because it then is taken in 

 both ways, front door and back door, but mainly because 



