en fluids are taken into the mouth, the papillae dilate
and erect themselves, and the particular impression excited is
transmitted to the brain through filaments of the gustatory nerve.
This sense is closely connected with that of smell. The pleasures
derived from it are strictly sensual and corporeal, and contribute in
no way to the expansion of the mind, like those of hearing and
seeing.

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How many varieties of papillae? Describe the first variety. What is the
function of the lenticular papillae? 869. Describe the filiform
papillae. 870. The fungiform papillae? What nerve ramifies in the
fungiform papillae? How can these papillae, or points, be seen? 871-875.
_Give the physiology of the organs of taste._ 871. Define taste.

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872. If dry, solid food is taken, the tongue carries it to the back
side of the mouth, where it receives secretions from the salivary
glands; the saliva, becoming impregnated with its flavor, flows over
the sides of the tongue, and gives to the papillae a perception of the
savory juice; this impression is then communicated to the brain.

_Observation._ It is supposed that the salts which enter into the
composition of the saliva, are very efficient agents in reducing
substances to a proper state for making impressions on the nerves of
taste. The fact that metals impart a peculiar taste, is owing to a
galvanic shock, and not properly to what we understand by taste.

873. The primary use of taste is to guide animals in the selection of
food, and to warn them against the introduction of noxious articles
into the stomach. In all the inferior animals, we see that the
original design of taste is still answered. But in man, this sense has
been so abused and perverted, by the introduction of stimulants and
condiments, and the endless admixture of different articles of food,
that the simple action of this part seems to have been superseded
almost entirely by acquired taste.

874. In children, this sense is usually acute, and their preference is
for food of the mildest character. And it is also true, that every
person has some peculiarities of taste, or dislikes to particular
articles of food. This may be either constitutional or from the
influence of association.

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With what sense is this closely connected? What is said of this sense?
872. Give the process by which we taste substances. How can we account
for the tas