exactness, we have been forced to be satisfied with a limited
number of expressions such as SWEET, SUGARY, ACID, BITTER, and
similar ones, which, when ultimately analyzed, are expressed by
the two following AGREEABLE and DISAGREEABLE, which suffice to
make us understood, and indicate the flavor of the sapid
substances referred to.

Those who come after us will know more, for doubtless chemistry
will reveal the causes or primitive elements of flavors.

INFLUENCE OF SMELLING ON THE TASTE.

The order I marked out for myself has insensibly led me to the
moment to render to smell the rights which belong to it, and to
recognise the important services it renders to taste and the
application of flavors. Among the authors I have met with, I
recognise none as having done full justice to it.

For my own part, I am not only persuaded that without the
interposition of the organs of smell, there would be no complete
degustation, and that the taste and the sense of smell form but
one sense, of which the mouth is the laboratory and the nose the
chimney; or to speak more exactly, that one tastes tactile
substances, and the other exhalations.

This may be vigorously defended; yet as I do not wish to establish
a school, I venture on it only to give my readers a subject of
thought, and to show that I have carefully looked over the subject
of which I write. Now I continue my demonstration of the
importance of the sense of smell, if not as a constituent portion