ANALYSIS OF THE SENSATION OF TASTE.

Principles being thus determined, I look on it as certain that
taste has given place to sensations of three different orders,
viz: DIRECT, COMPLETE and REFLECTED.

Direct sensation is the first perception emanating from the
intermediate organs of the mouth, during the time that the sapid
body rests on the tongue.

Complete sensation is that composed of the first impression which
is created when the food abandons this first position, passes into
the back of the mouth, and impresses all the organ with both taste
and perfume.

Reflected sensation is the judgment which conveys to the soul the
impressions transmitted to it by the organ.

Let us put this system in action by observing what takes place
when a man either eats or drinks. Let a man, for instance, eat a
peach, and he will first be agreeably impressed by the odor which
emanates from it. He places it in his mouth, and acid and fresh
flavors induce him to continue. Not, though, until he has
swallowed it, does the perfume reveal itself, nor does he till
then discover the peculiar flavor of every variety. Some time is
necessary for any gourmet [Footnote: Any gentleman or lady, who
may please, is at perfect liberty to translate the word gourmet
into any other tongue. I cannot. As much may be said of gourmand.-
-TRANSLATOR.] to say, "It is good, passable, or bad. It is
Chambertin, or something else."