An analytical inquiry into the principles of taste by Richard Payne Knight

By Richard Payne Knight

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By Richard Payne Knight

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Traordinary circumstance in these revolutions, that they have been the most violent, sudden, and extravagant in the personal decorations of that part of the species; which, having most Introducnatural, has least need of artificial charms; which is always most decorated when least adorned*; and which, as it addresses its attractions to the primordial sentiments and innate affections of man, would, it might reasonably be supposed, never have attempted to increase them by distortion and disguise. Yet art has been wearied, and nature ransacked; tortures have been endured, and health sacrificed; and all to enable this lovely part of the creation to appear in shapes as remote as possible from that in which all its native loveliness consists.

Pain or uneasiness. Of Taste. 5. The effect, however, of the same things on different individuals varies according to the different degrees of irritability in their organs; from which their sensibility arises:舒it also varies in the same individual, as he advances from infancy to maturity; and from maturity to decay. Very young children are almost always fond of pure sweet; but as the palate grows adult, it requires some mixture of acid or bitter to vary it, and give it pungency, or it becomes vapid and disgusting.

The organs of taste, considered merely as 9"^^f^""9the faculty of distinguishing flavours, are the lips, Of Taste- the tongue, and the palate, whose sensibility is preserved by a fluid, with which they are constantly moistened; and which is consequently a medium of communication for every thing applied to them. 2. If any quantity of any other fluid of exactly the same quality and temperature be received into the mouth, it will produce no other sensation than that of pressure; that is, it will merely cause itself to be perceived by its gravitation upon the extremity of the nerves, without otherwise altering the mode or degree of their action.

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