tivate this sense to such a degree that they can
distinguish objects with great accuracy. And the rapidity with which
they read books prepared for their use, is a convincing proof of the
niceness and extent to which the cultivation of this sense can be
carried.

_Illustrations._ 1st. The cloth-dresser, by the aid of this sense,
distinguishes the quality, as well as the slightest difference of
texture, in the different pieces of cloth.

2d. The miller, from a similar education, quickly detects the quality
of flour or meal, by permitting it to pass between his fingers. The
difference in the texture of cloths, or the quality of the flour,
would not be distinguished by an individual whose tactile sense had
not been trained to make nice comparisons.

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864. Is this sense susceptible of improvement? What persons cultivate
it to a high degree? Give illustration 1st. Illustration 2d.

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CHAPTER XLII.

SENSE OF TASTE.

865. The chief organ of TASTE is the upper surface of the tongue;
though the lips, the palate, the internal surface of the cheeks, and
the upper part of the oesophagus, participate in this function.

ANATOMY OF THE ORGANS OF TASTE.

866. The tongue is a double organ, composed chiefly of muscular
fibres, which run in almost every direction. The two sides are so
perfectly distinct, that sometimes, in paralysis, one side is
affected, while the function of the other remains perfect. It
possesses great versatility of motion, and can be moulded into a great
variety of shapes. In articulation, mastication, and deglutition, the
tongue is an auxiliary to other organs.

867. This organ is abundantly supplied with blood-vessels, having a
large artery sent to each side of it. It is also very largely
furnished with nerves; it receives nervous filaments from the fifth,
ninth, and twelfth pairs of nerves. The branch of the fifth, called
the gustatory, is the nerve of taste and sensibility;[21] the
twelfth, called the hypo-glossal, of voluntary motion. By means of the
ninth, called the glosso-pharyngeal the tongue is brought into
association with the fauces, oesophagus, and larynx. It is of obvious
importance that these parts should act in concert; and this is
effected by the distribution of this nerve.

[21] Some physiologists impute the sense of taste to the ninth pair of
nerves; others, to the twelfth pair; while others, again,
conte