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rane which envelopes the nervous papillae of the tongue, and serves as a cuticle, should neither be too thick nor too thin, too dry nor too moist. It is necessary likewise that the qualities of the saliva be natural; for alterations in the nature of this liquor affect very much the sense of taste; if it is bitter, which sometimes happens in bilious complaints, all kinds of food have a bitter taste; if it is sweet, the food has a faint and unpleasant flavour; and if it is acid, the food too tastes sour. This sense is seldom observed to be too acute, unless from a vitiated state of the cuticle, or membrane, which covers the tongue: if this has been abraded or ulcerated, then the substances applied to the tongue are more sensibly tasted; in many instances, however, they do not produce an increased sensation of taste, but only of pain. The sense of taste, as well as of touch, may become deficient, from various affections of the brain and nerves; this, however, is not often the case. Some persons have naturally a diminished sense of taste, and this generally accompanies a diminished sense of smell. This sense is frequently diminished in sensibility from a deficiency of saliva, as well as of the proper moisture of the tongue. Hence, in many diseases, it becomes defective, such as fevers, colds, and the like; both from a want of the proper degree of moisture, and from defect of appetite, which, as was before observed, is necessary to the sense of taste. The sense of taste is often diminished by a thickened mucous covering of the tongue, which prevents the application of substances to its nervous papillae. This mucous covering arises from a disordered state of the stomach, as well as from several other affections of the body: hence physicians inspect the tongue, that they may be able to judge of the general state of the body; and next to the pulse, it is undoubtedly the best criterion that we have, as it not only points out the nature and degree of several fevers, but likewise, in many instances, the degree of danger to be apprehended. Having examined the sense of taste, I shall now proceed to consider that of smell; the use of which, like taste, is to enable us to distinguish unwholesome from salutary food; indeed, by this sense, we are taught to avoid what is prejudicial before it reaches the sense of taste, to which it might be very injurious; and thus we are enabled to avoid any thing which has a putrid tendency, w
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