to the Tongue, but turned back to the hinder part of the Head.
IV. They that are troubl'd with the Jaundise, think all things they taste to be bitter. They that are troubled with the Jaundise, think all sorts of Meat they taste to be bitter, and im∣bued with a quality noxious to them.
This mistake proceeds from the Choler which is diffused through the Tongue, for such a sort of hu∣mour, mingled with the Spittle, infects the Meats, and imbues and depraves the Organ of Taste with its bitterness: So that these l••terick Persons are not so much deceived about the Affection imprest (for they do really taste that which is bitter, and the Organ is certainly ill affected) as about its Cause, since they look upon the said Savor as received from the Meat, when as indeed it is to be impu∣ted to the humour only. For some without any Meat, seem to themselves to taste a certain Sa∣vor, in regard this humour sliding into the Tongue or Jaws, vitiates and corrupts their Temperament. The same thing happens in the Touch, as when any one fancies he feels the force of heat, and thinks Fire to be applied to his Body, when in∣deed Fire is far enough off from it, and only a de∣fluent humour, either a tension of parts alone, or a tumor with it impresses such an affection, as Flame the Instrument of Pain, were it present, would impress.
V. How it is that the Tongue dis∣covers any disease. The Tongue is the chief Indicator of any Dis∣ease, and by whatsoever Infirmity we are opprest, 'tis thither we have recourse for all the Signs and Discoveries thereof. In so much, that it hath been always the custom of all Physitians, the first thing they do, to bid the Patient hold out his Tongue.
The Reason is, because the Tongue being the tenderest of all parts of the Body, is most easily wrought upon; for since it is of a Spongeous Na∣ture, and abounding with Blood, it is soon seiz'd with the force of a Disease, or infected by vitia∣ted Blood, by both which being ill-affected, no wonder if it soon discover the alterations of the Body, and reveal with what infirmities it is assault∣ed; sometimes it looks Red, sometimes Yellow; and when its plexure is singular, it is subject only to a singular affection.
VI. They that eat Bread in a Morn∣ing, have a vellica∣tion at the root of the Tongue. They that take a Crust of Bread with a draught of Wine, for Breakfast, seem in a manner to feel certain prickles in the innermost recess of the Tongue.
Because the Meal of which the Bread is made, is for the most part kneaded with Ferment and Salt, the latter whereof still imparts something of Acrimony: For the parts immingled are rendred more sharp, than those that are more solute and loose, and adhere to it with a lesser tie. Whence New Bread pleases more, and is more grateful to the Organ of Taste, in regard the particles there∣of being less interwoven, are better chewed by the Spittle, and more gently move and affect the in∣nermost tract of the Palate.
VII. Why it is that those who have no savor of Meats, seem also not to have any smell. They that have not the faculty of perceiving Savors, must in all likelihood be deprived also of the sense of Smelling, as is many times observed in a Distemper called the Pose, where the sense of Smelling being taken away, that of Taste also fails.
The Cause of this Consequence depends upon the Corpuscles which are inservient to both Senses; forasmuch as they are the same, and differ in no∣thing but their various Expansion. For the sense
of Smelling proceeds from particles of Emanations flying in the Air, which being mixt with the Air we breathe, are conveyed to the Nose. But the particles which conduce to Taste are indeed less subtile, and are to be imbibed by some humour, that they may smite the Organ of the Tongue; yet they are really the same, and are only distin∣guish'd in this, viz. that being diluted with hu∣mour, they cause Savor, and being exhaled and transmitted through the Air, they cause Odour.
VIII. When Nau∣seation comes, or a vomiting up of cer¦tain Meats. Many who have an aversion to certain sorts of Meats; for example, to Old Cheese, or the like, when they happen to taste of the same unawares, certainly contract a great loathing, and immedi∣ately, if possibly, vomit it up; but if they cannot, presently fall sick, or find themselves very much indisposed.
The Reason is no other than that the said Meats, either by their Odor or Vapor inflict damage upon those Fibrels or pores of the Nerves: For while they ill affect the Nerves inserted into the Ventri∣cle, they first cause a tremour of the Lips or Nau∣seation; and if the said Vellication of the Nerves continue, there will at length follow a Vomiting, which Nauseation ever precedes; nor is the said Nausea any thing else than the tremulous Motion of the innermost Membran investing the Mouth, which proceeds even from the vellication of the Ventricle, as to which Tunicles, that of the Mouth is continuous.
IX. Why upon defect of Taste, defect of Smell should fol∣low. It may also be otherwise said, that the privati∣on of Taste induces the failure of another Sense, viz. Smell; by reason that both Sensories being planted near each other, are apt to be both toge∣ther overwhelmed and glutted by the same serous matter squeesed out of the Blood: In as much as the tubulated Membrans of the Nostrils, and the structure of the Tongue it self consist of a very rare, and as it were spongious composure: Where∣fore the pores of either Organ, and the passages from the Serous floating matter are apt to be over∣flowed, and the sensile Fibres in both at the same time to be obstructed; to which may be added, that whereas the Nostrils and Tongue ought to b•• supplied with a continual moisture; both of them as they most grievously, and more than other parts, undergo a deflux of superabundant Serum, so both are equally obnoxious to the same mischief upon any slight cause.
X. Why sick Persons have an aversion to Meats that are sweet. Sick Persons, and those that are of a Crasie Bo∣dy, reject all sweet things, and are only delighted with what is acid and sharp.
The Reason why these sickly people have such an aversion to all Meats that are sweet, is because of the vitiated Blood, and the malignant quality of the Morbifick Humour, which being for the most part Choler, breaks into the Tongue, as being a very tender place, and causes innumerable ob∣structions, hindring a just perception of the Meats that are presented. Hence it is that sharp Meats please the Sick, in regard the Tongue is covered with a certain Uliginous tegument, so that sweet things cannot enter and pass through it; whereas Acids affect in another manner, as consisting of long and inflexible parts. Nor is it for any other cause that Beasts covet Salt, and are very much taken with the eating thereof, because their Tongue is scabrous and rough, and overlaid with a certain Crust.