And what determines the taste is some salt, which affects variously according to its nature, or its manner of being combined with other things. Water and oil simply considered are capable of giving some pleasure to the taste. Water, when simple, is insipid, inodorous, colourless, and smooth, it is found when not cold to be a great resolver of spasms, and lu∣bricator of the fibres; this power it probably owes to its smoothness. For as fluidity de∣pends, according to the most general opinion, on the roundness, smoothness, and weak co∣hesion of the component parts of any body; and as water acts merely as a simple fluid, it follows, that the cause of its fluidity is like∣wise the cause of its relaxing quality; namely, the smoothness and slippery texture of its parts. The other fluid vehicle of tastes is oil. This too, when simple, is somewhat insipid, inodorous, colourless, and smooth to the touch and taste. It is smoother than water, and in many cases yet more relaxing. Oil is in some degree pleasant to the eye, the touch and the taste, insipid as it is. Water is not so grateful, which I do not know on what principle to account for, other than that that water is not so soft and smooth. Suppose that to this oil or water were added a certain quantity of a specific salt, which had a power of putting