OCR Text |
Show the whole, surface'of the tongue. There are three distinct regionitr tract, each of which ha to perform its own special office or function. The tip of the tongue is concerned mainly with pungent and acid tastes; the middle portion is sensi-tive sensi-tive chiefly to sweets or bitters, while the hack or lower portion confines itself entirely en-tirely to the flavors ot rich, futty substances. sub-stances. This subdivision of faculties in the tongue makes each piece of food undergo un-dergo three separate examinations, which must be successively passed before it is admitted into full participation in the human economy. ? The first examination gets rid of mb-stances mb-stances which would be uctively and immediately im-mediately destructive to- the tisanes of the mouth and body; the second discriminates dis-criminates bet ween poisonous and chemically chem-ically hanaless food, and the third merely dej-idcii the minor question whether tins particular fixxl is likely to prove wholesome or indigestible. The sense of tastn proceeds, in fact, upon the principle of jadunl selection and elimination; elimi-nation; it refuses first what is positively destructive, next what U more remotely deleterious, and, finally, what is only undesirable un-desirable or over luscious. Hall's Journal Jour-nal of Health. Th Toaifd. Taste is not equally dUtributed over |