himselfe with them, the rest being very obscure or at least not knowne to such as this our labour shall concerne. Thus much onely we will admonish you of, that all the varietie of Tasts beside those we haue accoūted, do arise from the innumerable variety of mixtions, from the different constitutions of the orgā, as also from some secret & vnknown instincts which do recide in particular bodies, whereof to say truth we can giue no reason at all.
VVherefore because the Sapours themselues are infinite, their proportion very diuers, and their causes so transcendent, it is not possible to make any definition or description of them to any purpose, who can deny but that some creatures, yea some men doe vehe∣mently desire bitter things and abhorte that which is sweete? are bitter things therefore sweete to the one and sweet things bitter to the other? You will say no, because the diffe∣rence ariseth from the diuersity of his Temperament that Tastes it. I confesse it, but see∣ing there are almost so many diuers Temperaments as there are indiudidua or particular creatures in the world. I would aske the question whether it bee possible that so many different kinds of Sapours may be reckoned or deduced from them? By no meanes: no more is it possible to define them.
VVherefore if you looke into the vulgar discriptions of Sapours you shall finde them full of errours. That (say they) is sweete that doth affect the Sense best, that is bitter which affects it worst.
Neither is true for if that which is bitter did affect the Sense worst, no man would de∣sire it, no man woulde take pleasure in it; for that which peruerteth the harmony of the Sense, can in that respect atleast bee pleasaunt vnto him, but that which doeth affect the Sense woorste must needes make the instrument to iarre, and yet wee knowe that many men (not to speake of other creatures) do wonderfully delight and vehemently long after those things which are bitter.
Againe, if sweete were that which affecteth the Sense best, then should it please all men, yea all creatures, for that which affecteth the Sense best wee should most reioyce in, which notwithstanding we finde to be contrary often times in our selues, when nothing is more irke some vnto vs then that which is sweete and lushious.
But some men may aske me if I do not like these definitions, how I would haue sweet and bitter defined. I answere as I a sayd before that they cannot bee defined; for acci∣dents doe not fall vnder definition, especially second qualities which are more accidenta∣ry then the first: and therefore I thinke they cannot bee so much as described, vnlesse you will take that for a description which is most common, and when there happeneth any ex∣ception it shall be sayde (and that more truely then they are aware) that it happens by ac∣cident, that is to say, not because the Taste doth not agree with a discription, but because there is some Salt in the Organ which doth not perceiue the Sapour as it is.
Well, wee will confesse that these Sapors being the extreames, may fall vnder some such rude discription as is before exhibited; but whose pensill can drawe so fine a line as to describe the intermediate Tastes? Shall wee make one for all, and say that those are in∣termediate Sapors which affect the Taste after a middle mannner?
Surely this definition had not neede to bee scanned in the Schooles, being made at random or at large without any causes or signes of causes therein.
Much better it is in my opinion to note them out by examples or instances, as Galen hath wisely done in the eight and ninth Chapters of his fourth Booke de simpto. medicam. facult. A sweet Sapour therefore doeth consist in a matter aboundantly moyst and mo∣deratly hotte: as are Figges, Hony, ripe Grapes, sweete and mellow Apples and such like. The bitter Sapour recideth in a very crasse and thick matter; hot indeed but easily moyst, yea rather dry as VVormwood, Gall, Aloes and such like. A fat Sapor consisteth in a thin matter and ayrie, which also is temperate in the first qualities as in Seame, Marrow, Oyle, ••••••ke, Butter & such like. A salt Sapor consisteth in a dry matter, as in Salt, Ashes, Gun∣powder and the like. A keene Sapour is in a substance whose parts are thin and subtle, yet moyst and the temper hot; such a tast in Garlick, Onions, Raddish and the like. A sowre ••••st which also they cal stipticke and Sapor pontieus, but I knowe not why, is in a crasse and cold matter, as in vnripe Apples & Berries or such like. An acute or byting Sapor is when ••he parts are thin, dry and hot, as Pepper and Ginger. The sharpe is in thin parts but cold, •••• in Vineger, Lemons, oyle of Vitreall and such like. Finally, you may with me obserue that no man for ought I know hath hitherto sufficiently described these maister Sapours, ••ay not so much as giuen them apt and fit names.