The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-03-12
Hard TO Eliminate Smell.

partial proof OF these facts may be
given by merely bllndfoldlng the eyes and
closing the nose and taking various kinds
Of foods and drinks into the mouth without
swallowing them. 1t will then be found
that it Is quite impossible TO distinguish
many Of the commonest foods and drinks
If the further precaution be taken to elm
mate as much as possible the senses Of
touch and temperature upon the tongue by
presenting the material in liquid form or
chopped into small bits, the results are still
more striking. II is always difficult TO elm
mate the sense of smell in normal subjects.
Prof. Patrick was able however. by ex-
psrimentng with a subject possessing no
sense % smell whatever and comparing
the results with those obtained from nor
MAJ subjects TO get more accurate results
as 10 the more important part played BY
smell IN distinguishing foods and drinks.
K IS. OF course. generally known that what
is popularity mistaken for the taste of cof-
Zee, tea aud wine is only their aroma or
odor. BY these experiments, however It
was shown that coffee and Tea have a
distinct taste, which is simply bitter. and
can not be distinguished from a weak So
tuition Of quinine. A weak infusion of COT
fee or tea. however, can not be distin-
gushCd from water. Even with normal
subjects with the eyes and nose closed
ARetttl experiments " III t0AAtC gave the
following results: II was called coffee
once. bitter eleven times. "quinine" four
times tea" three times. and milk once
In The experiments with other foods and
drinks, the method used was as follows:
The anosmic subject, together with two
normal subjects, were seated around a ia
bic and securely bhndfolded. The sub
stance TO BE- tasted was handed to them in
a silver spoon, about half a teaspoonfuf
III
jects rinsed the mouth with distilled water
after each test and care was taken to avoid
fatigue.
Some OF the substances which could be
distinguished by the normal subjects
bandfolded. but which could not be dis
tinguished by the anosrnic subject were
the following: Chocolate. cocoa. milk
milk and water. sour milk. nearly all the
com mon fruits. such as orange juice, lemon
juice, crushed banana, ounce pineapple
raspberry. strawberry, figs with seeds ex-
tractedl. peach syrup. cherry syrup. cur
rant jelly, tincture OF celery. boiled tur-
nips. raw onion, boiled onion, boiled cab
bage raw potato. boiled pumpkin, tapi-
oca. white OF raw egg yolk OF raw egg
yolk Of boiled eggs, liquor of raw 0ys-
tiers. sweet cream, normal alcohol vanilla
extract. almond extract, rhubarb. tincture
OF ginger. oil OF wintergreen, tincture Of
caraway. sweet cream. olive Oil. fresh
butter (UnsaltedD, currant jelly. ounce
jelly. currant jam. roast turkey fried yea,
boiled mutton. mutton broth. beef broth
Liebig's extract vaseline and kerosene
Since none Of these was recognized BY
the subject lacking the sense of smell and
since they were recognized by one or
more Of the normal subjects, their recog-
milton must depend largely upon their odor
Taste and Touch.
Some Of the substances which were rec
ognized by the anosnic subject and which
therefore, do not depend upon their
DIOR for their characteristics effect. were
the following: Pepper, mustard. cloves.
cinnamon, ailspice, nutmeg. meat cam
phor. horse radish. craubeTries raw apple.
raw pear. baked apple. corustarch, boiled
rice. boiled potato navy beans, canned
tomatoes baked sweet potato. oyster
stew, lard. dates, cheese. licorice, honey
New Orleans molasses, maple syrup. sorg-
hum, peanuts Chopped finel, chopped eel
cry, raw cabbage. white of hard boiled
egg. baked squash and chicken broth
(salteCl. Even Of these, however. prob-
ably few IL any were distinguished BY the
sense Of taste. but rather by the sense OF
touch upon the tongue. In many cases
the subject confessed that il was rather
by the texture Of the material than by
frs taste that IL was Tfeffrgrsieba.7 mil