AND PHYSIOLOGY, 



400 



Wine tasters can readily give differences in the age, growth of 

 the grape, and the purity of wines, that to ordinary observers 

 are imperceptible. 



755. Taste as Influenced by Smell— Taste, as to some 

 substances, is dependent on the sense of smell. Thus, with 

 the eyes and nostrils closed, if an aromatic or spicy substance 

 be chewed it is impossible to say what the substance is, except 

 that it is pungent, although it may be one w T ith which the per- 

 son is well acquainted. Yet smell does not aid us in deter- 

 mining the taste of acids, alkalies, or salts. 



756. After-Tastes. — An important point connected with 

 this sense is that know r n as after-tastes. Thus, frequently 

 after eating sweet substances a bitter taste is left in the mouth, 

 and when bitter substances have been tasted a pleasant anc| 

 sweet taste is left in the mouth. This subject is a matter of 

 great importance in the art of cookery. 



THE SENSE OP TASTE IN ANIMALS. 



757. Use of the Conical Papillae— This sense is in aE 

 animals confined to the tongue and inner surface of the mouth. 

 The sensation received from the sapid body is gained through 

 the papillae, which are present on the tongue and in general 

 structure resemble those of the skin. There are probably 

 four kinds in mammals, those upon the central part of the 

 tongue often being conical, hard, and even horny, and those 

 upon the back part fungiform, or soft and cup-shaped, as is 

 seen in the tongue of the cat. The conical papillae seem to 

 act the part of a rasp, especially in the carnivorous animals, 

 in order to remove all the particles of meat from bones. And 



755. Give the connection between taste and smell. 756. What is said of after-tastes? 

 757. How many kinds of papillae in most mammals? What are the uses of the conical 

 papillae to meat-eating animals ? How powerful an instrument do these at times consti- 

 tute? 



