because, when they
taste, their tongues are overflowing with bitter moisture.
The species of flavour are, as in the case of colour, (a) simple,
i.e. the two contraries, the sweet and the bitter, (b) secondary, viz.
(i) on the side of the sweet, the succulent, (ii) on the side of the
bitter, the saline, (iii) between these come the pungent, the harsh,
the astringent, and the acid; these pretty well exhaust the
varieties of flavour. It follows that what has the power of tasting is
what is potentially of that kind, and that what is tasteable is what
has the power of making it actually what it itself already is.
11
Whatever can be said of what is tangible, can be said of touch,
and vice versa; if touch is not a single sense but a group of
senses, there must be several kinds of what is tangible. It is a
problem whether touch is a single sense or a group of senses. It is
also a problem, what is the organ of touch; is it or is it not the
flesh (including what in certain animals is homologous with flesh)? On
the second view, flesh is 'the medium' of touch, the real organ
being situated farther inward. The problem arises because the field of
each sense is according to the accepted view determined as the range
between a single pair of contraries, white and black for sight,
acute and grave for hearing, bitter and sweet for taste; but in the
field of what is tangible we find several such pairs, hot cold, dry
moist, hard soft, &c.
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