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XX The gustatile quality is called savour or taste; which is a tempering of the first qua∣lities by heat and cold.
| Temperate | Sulphur giveth | Sweetnesse. | |||
| Adult. | Bitternesse. | ||||
| For | Salt | Of its own nature. | giveth | Softnesse. | For the Mordai∣ty of all these, ar∣gues Salt. |
| Combust. | Sharpnesse. | ||||
| Indifferently | Sowernesse. | ||||
| cooled. | Bitternesse. | ||||
| Extreamly cooled. | & Austerity. |
It appears therefore, whence herbs, fruits, parts of living creatures, and minerals have their savours; namely, from salt and sul∣phur, diffused every where, whereof every creature sucketh in more or lesse according to its nature. Mercury is of it selfe without taste; (as we note in flegme) but the others are soaked thereby, as▪ also by the severall degrees of cold or heat, so that they are more or lesse sweet, bitter, salt, &c.