The sensation of taste is a chemical operation, produced by
humidity. That is to say, the savorous particles must be dissolved
in some fluid, so as to be subsequently absorbed by the nervous
tubes, feelers, or tendrils, which cover the interior of the
gastatory apparatus.

This system, whether true or not, is sustained by physical and
almost palpable proofs.

Pure water creates no sensation, because it contains no sapid
particle. Dissolve, however, a grain of salt, or infuse a few
drops of vinegar, and there will be sensation.

Other drinks, on the contrary, create sensation because they are
neither more nor less than liquids filled with appreciable
particles.

It would be in vain for the mouth to fill itself with the divided
particles of an insoluble body. The tongue would feel by touch the
sensation of their presence, but not that of taste.

In relation to solid and savorous bodies, it is necessary in the
first place for the teeth to divide them, that the saliva and
other tasting fluids to imbibe them, and that the tongue press
them against the palate, so as to express a juice, which, when
sufficiently saturated by the degastory tendrils, deliver to the
substance the passport it requires for admission into the stomach.

This system, which will yet receive other developments, replies
without effort to the principal questions which may present