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By Richard Payne Knight

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On Religion. 25. Their relation to Comedy. 26. Moral Effects of all Narrative and Dramatic Fiction weak. 27. Self-Importance of Poets, Painters, &c < 28. How far they are really useful to Societyű ERRATA. PAGE LINE 7, 舒舒Ƈ 6, for Florintine read Florentine. 53, 24, for accentutation read accentuation. 87, 20, far would read could. 95, 12, for this read the 119, 舦舒 22, for surely read scarcely. 144,9 5, for yfrnfiwu read ygxtjiixot. 179, 15, for abbies read abbeys. 180, 12, a full stop after employs.

2. If any quantity of any other fluid of exactly the same quality and temperature be received into the mouth, it will produce no other sensation than that of pressure; that is, it will merely cause itself to be perceived by its gravitation upon the extremity of the nerves, without otherwise altering the mode or degree of their action. This is the first and simplest kind of sensation; for unless there be some gratification of a want, such as thirst, the perception is merely of contact. 3. But let the liquid, so received, be impregnated with salt, with sugar, with acid, or any -other extraneous matter; or let it be of a greater PART I.

Strained or unnatural action of the nerves can ever "^^"iT be so assimilated to their constitutional modes of Of Taste, existence, as not to produce, on every re-application of its cause, a change sufficient to excite a pleasing irritation; which, those that are natural and gentle cease by degrees to do; since, by uninterrupted continuance for any long time, they become blended and confounded with those, which belong to the vital motion and constitutional existence of the organ. A man may inhale air impregnated with ottar of roses, or other sweet scents, till he no longer perceives that it is impregnated; as we often find to be the case with those who live in perfumers9 shops: but no one can inhale air mixt with effluvia of assafetida or tobacco without perceiving it, unless his olfactory nerves have totally lost their sensibility.

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An analytical inquiry into the principles of taste by Richard Payne Knight

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