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42
PHYSIOLOGY
AND
DIET.
In
some
men
these
two
senses
are
of
higher
sensi-
bility
than
in
others,
and
we
have
hardly
ever
heard
that
these
persons
were
dissatisfied
with
their
superi-
ority.
"
Taste
is
the
sense
by
which
we
discover
and
recog-
nize
the
flavors
of
substances.
It
is
made
possible
through
the
mucous
membrane
of
the
tongue,
of
the
soft
palate,
and
of
the
back
part
of
the
throat,
these
being,
in
fact,
the
organs
of
taste.
Only
those
sub-
stances
can
be
tasted
which
are
dissolved.
These,
by
endosmosis,
penetrate the
mucous
membrane,
and
reach
thus
the
nerves
of
taste.
Accordingly,
dry
sugar
or
salt
placed
upon
the
tongue
is
not
tasted
till
it
be-
gins
to
dissolve."
The
finer
the
comminution
of
food,
the
sooner
is
it
dissolved
and
tasted.
Taste
is
one
of
the
means
by
which
we
distinguish
between
proper
and
improper
articles
of
food.
But
in
determining
the
nature
of
such
articles,
it
is
assisted
by
the
other
senses.
Undoubtedly
much
pleasure
is
lent
to
the
taste
of
certain
substances
by
their
appear-
ance
and
odor;
accordingly,
one
and
the
same
meal
will
be
higher
appreciated
when
served
in
fine
china,
on
a
well-spread
table;
a
drink
will
be
twice
and
thrice
as
palatable
if
prepared
by
a
fine-looking
bartender,
in
fine
cut
glasses
to
delight
the
sight,
and
when
accom-
panied
by
a
pleasant
remark
to
charm
the
ear.
Taste
in
the
human
being,
and
also
in
some
of
the
lower
animals,
is
more
or
less
influenced
by
imitation,