147 
agine by what is reported of the sharp and acute sounds of 
the trumpet, that it must affect the ear as the scarlet colour 
affects the eye ; and that the music of the flute must be 
among sounds what the rose is among the flowers.” 
This single fact throws more light on the theory of sensa¬ 
tion than the most elaborate dissertation on that subject, 
and seems to indicate the rules which are to be observed to 
procure us earthly pleasures by the intervention of our 
senses. 
Irritation is unquestionably the basis of their action, and 
they are affected agreeably or disagreeably according to 
their affinity with the things in contact with them. The 
study of those affinities constitutes taste, and is as indispen- 
sible a branch of the art of the dyer or painter as it is one for 
the art of the cook, the confectioner, the perfumer, the mu¬ 
sician, and all the arts calculated to procure agreeable sen¬ 
sualities. 
In degustation acid substances, irritating too much the 
palate, create an unpleasant sensation ; very mild or sweet 
ones do not always delight, but the sour and the sweet com¬ 
bined, as nature has done it in the orange, and art in the 
lemonade, refreshes agreeably, and by checking the thirst 
produces pleasure. 
The essences of spices alone, are heating, but combined 
with oil, fat or butter, they become a great addition to the 
pleasure of the table. Odours operate in the same way. 
The volatile spirit of amoniacal salt or hartshorn is too poig¬ 
nant, but modified by an essential oil, as in the eau de luce , it 
is friendly to the cephalic nerves. 
Musk, which is offensive in its crude state, united with 
the essential oil of flowers, becomes a luxury. 
The forms of substances have also more or less affinity 
with our feelings : acute angles, sharp edges and dry joints 
are repulsive ; whilst round, smooth, fresh and elastic bodies 
are gratifying to the touch. 
Our sensations appear to be essentially ruled by irritation. 
