Part 3 / Book 4 — Lecture VI - Tasts in Plants

A

DISCOURSE

OF THE DIVERSITIES and CAUSES

OF

TASTS

CHIEFLY IN

PLANTS.

Read before the Royal Society, March 25. 1675.

CHAP. I.

Of the several Sorts of SIMPLE and COMPOUNDED Tasts; and the DEGREES of both.

HAVE formerly published some Notes, concerning Tasts. Idea, §. 29. & Anat. of R. P. 2. §. 68, &c. Since then, I have made other Observations upon the same Subject: and these have produced further Thoughts. I will summ up all in giveing an account, First, of the Diversities; and then, of the Causes of Tasts, chiefly in Plants.

2. §. The Diversities of Tasts are so many, and so considerable; that it seemeth strange, to see the matter treated of both by Philosophers and Physicians, with so much scantness and defect. For the Subject is not barren, but yieldeth much and pleasant Variety. And doth also appear to be of great import unto Medicine. Besides, it is preposterous to discourse of the Causes of Tasts, before we have taken an account of their Diversities; Whereof therefore I shall in the first place, exhibit the following Scheme.

3. §. TASTS may be distinguished by these Three general ways. First, with respect to the Sensation it self. Secondly, with respect to its Duration and Terms. Thirdly, with respect to its Subject.

4. §. The Sensation it self is differenced two ways, by its Species, and by its Degrees. With respect to the Species, Tasts are Simple, or Compounded. By Simple Tasts, I mean not such, as are never found in conjunction with other Tasts: but the Simple or Single Modes of Tast, although they are mixed with divers others in the same Body. As for example, the Taste of a Peppin, is Acidulcis; of Rhubarb, Amarastringens; and therefore Compounded in both. Yet in the Peppin, the Acid is one Simple Taste, and the Sweet another; and so in Rhubarb, the Bitter is one Simple Taste, and the Astringent is another.

5. §. Two faults have here been committed; the defective Enumeration of Simple Tasts; and reckoning them indistinctly among some others which are Compounded.

6. §. SIMPLE Tasts, (of which, properly so called, there are commonly reckoned but Six or Seven Sorts,) are, at least Sixteen. First, Bitter, as in Wormwood: to which, the contrary is Sweet, as in Sugar. Thirdly, Sower, as in Vinegar: to which, the contrary is Salt. Fifthly, Hot, as in Cloves: whereto, the contrary is Cold. For we may as properly say, a Cold Taste, as a Hot Taste: there being some Bodies, which do manifestly impress the Sense of Cold upon the Tongue, though not by Touch. So doth Sal Prunellæ, although the Liquor wherein it is dissolved, be first warmed.

7. §. Seventhly, Aromatick. For it doth not more properly agree to an Odor than a Taste, to be Aromatick. And that an Aromatick Taste, is distinct from an Hot, is clear; In that, there are many Bodies of a Hot Taste, some meanly and others vehemently Hot; which yet are not in the least Aromatick: as amongst others, is apparent in Euphorbium. So that although an Aromatick Taste be often conjoyned with Heat; yet it is not that Heat it self, but another distinct Sense.

8. §. Eighthly, Nauseous or Malignant, contrary to the former. Such as is perceived, together with the Astringent and Bitter, in Rhubarb; or with the Bitter, and Sweet, in Aloes. It may be called Malignant, because distastful although mixed in a low degree with other Tasts: whereas other Tasts will render one another grateful.

9. §. Again, Tasts may properly be said, to be Soft or Hard. A Soft Taste, is either Vapid, as in Watery Bodies, Whites of Eggs, Starch, Fine Boles, &c. Or Unctuous, as in Oyls, Fat, &c.

10. §. A Hard Taste is Fourfold, sc. Penetrant, Stupifacient, Astringent, Pungent. Contrary to a Vapid, are Penetrant and Stupifacient.

11. §. Penetrant, is a kind of Taste, which worketh it self into the Tongue (as some Insects into the Skin) without any Pungency; as in the Root and Leavs of Wild Cucumer.

12. §. Stupifacient, as in the Root of Black Hellebore. Which being chew’d, and for sometime reteined upon the Tongue; after a few minutes, it seemeth to be benum’d and affected with a kind of Paralytick Stupor; or as when it hath been a little burnt with eating or supping of any thing too hot.

13. §. Contrary to an Unctuous Taste, are Astringent, and Pungent; as in Galls, and Spirit of Sal Armoniack.

14. §. Again, Tasts are either Continual, as most commonly: or Intermittent; as that of Dracontium, especially in the Root. For after it seems to be lost and extinguished; it will then again (chiefly upon the Collision of the Tongue and Goomes) be plainly heightened and reviv’d.

15. §. Lastly, Tasts are either Still, as usually; or may be called Tremulous, as the Heat produced by Pyrethrum. Distinct from that of Cloves, Ginger, and many other Hot Bodies, in that there the Heat is still; but here in Pyrethrum, ’tis joyned with a kind of Vibration: as when a Flame is brandished with a Lamp-Furnace. Thus far of the Sorts of Simple Tasts.

16. §. COMPOUNDED Tasts are very numerous; being made by the various Conjunction of Simple Tasts, as Words are of Letters. Sometimes of two, as in Saccharum Saturni, of Astringent and Sweet. Sometimes three, as in Aloes, Malignant, Bitter and Sweet; in Rhubarb, Malignant, Astringent and Bitter. Sometimes four, as in Agarick, Malignant, Astringent, Bitter and Sweet. And in some Bodies, five or six Species may be joyned together.

17. §. For the more accurate Observation whereof, there are these easie Rules. That not too many be tasted at one time: least the Tongue being surcharged, become less critical. That the Mouth be washed with warm water betwixt every tasting. And that those things be first tasted which produce a less durable Taste; that so one may be throughly extinguished, before another be try’d.

18. §. Of the numerous Conjunctions of Tasts, which may thus be observed, there are only Six to which the penury of Language hath allowed (if I may call them) Proper Names, sc. Acerbus, Austerus, Acris, Muriaticus, Lixivus & Nitrosus. Most of which are commonly taken in to make up the number of Simple Tasts. But very improperly; being all of them Compounded and Decompounded Tasts: to which Class they ought therefore to be refer’d. For

19. §. Austere, is Astringent and Bitter; as in the green and soft Stones of Grapes.

20. §. Acerb, properly so called, is Astringent and Acid; as in the Juyce of unripe Grapes.

21. §. Acris, is also Compounded. For first, simply Hot, it is not: because there are many Hot Bodies, which are not Acria; as the Roots of Zedoary, Yarrow, Contrayerva. Nor Secondly, is it simply Pungent, because there are also Bodies, which are Non-acria pungentia; of which kind is the Root of Arum. Wherefore Acritude, is Pungency joyned with Heat.

22. §. Muriatick, is Saltness joyned with some Pungency, as in common Salt.

23. §. Lixivial, is Saltness joyned with Pungency and Heat.

24. §. Nitrous, is Saltness joyned with Pungency and Cold.

25. §. Besides these Six, or perhaps one or two more, there are, as is said, a great number of Conjunctions, for which we have no Proper Names. For admit that there were but Ten Species of Simple Tasts, sc. these Ten; Amarus, Dulcis, Acidus, Salsus, Calidus, Frigidus, Aromaticus, Malignus, Astringens, Pungens. And of these Ten, but Two, or at most, but Three to be compounded together in any one Body. If only Two, they produce 45 Compounded Tasts. For the First, may be compounded with all the 9 following; the Second, with all the 8 following; and so, the rest: which together make 45. But if the same Ten be compounded by Threes together; they produce no less than 120 Variations: as by the Table made of them all doth plainly appear.

26. §. Some few of the Conjunctions therein set down, may not be found actually existent in Nature. The abatement of which, will be much more than compensated two ways. First, by the other Six Species of Simple Tasts, which are also sometimes compounded. And by other more complex Conjunctions, as of many Quadruples, and perhaps some Quintuple or Sextuple ones. Thus far of the Simple Species, and Conjunctions of Tasts.

27. §. THE DEGREES of Tasts are also numerous; and each Species, in every Conjunction, capable of Variation herein. For the more accurate observing whereof, it will be best, To take those Bodies, whose Tasts are, as near as may be, the same in Specie: and that those be first tasted, which are less strong; whereby the true Degree will be more precisely taken.

28. §. The Tasts of Bodies will thus appear to be varied, in most Species unto Five Degrees; and in some of them, unto Ten. So the Root of Turmerick, is bitter in the First Degree; of Gentian, in the Tenth. The Root of Carduus Benedictus, is Hot in the First Degree; the Green Pods or Seed-Cases of Clematis peregrina, in the Tenth. So that, allowing some to vary under Five; yet by a moderate estimate, we may reckon every Species, one with another, to be varied by at least Five Degrees. Which being added to the several Species of Tasts, in all the Treble Conjunctions of the aforesaid Table, come to 1800 sensible and defineable Variations of Taste. And these are the Diversities of Taste, with respect to the Sensation it self.

CHAP. II.

Of the DURATION and several TERMES of Tasts.

HE next general way of distinguishing Tasts, is by their Duration, and their Terms, or their Motion of Intension and Remission from one Degree to another. For there are many Tasts, which have their Motions analogous to those of Diseases; and by those may be distinguished in the same manner. For as of Diseases, so of Tasts, there are Four Times, as Physicians call them, or Terms of Motion; sc. Principium, Augmentum, Status, & Declinatio.

2. §. For the distinct observing of which, those Bodies which are hard, and so their tastable parts less easily extractable by the Tongue, should be reduced to a fine Powder: otherwise, the true measure of the Principium will be lost. And for the precise measuring of all the Four Termes, it should be done by a Minute-Watch or a Minute-Glass. For so it will appear, that the Variations of each, are divers and remarquable.

3. §. To instance first in those of the Principium. Which I call, That space of time, betwixt the first Contact of the Body to be tasted, and the first manifest Perception of the Taste. For Example, those Bodies which are Acid, or Bitter, as Vinegar or Wormwood, are presently perceiv’d, quatenus Acid or Bitter, upon the first Contact; or have Principium brevissimum. Those Bodies which are Acrid, have their Principium somewhat longer. So the Seed Cases of Clematis peregrina, although they have a vehement Acritude, even in the Tenth Degree; yet is not that Acritude so soon tasted, as the Bitterness of Roses, which is but in the second. But the Principium of Hot Tasts, is generally longer than that of any other. So the Bitterness of the Root of Black-Hellebore, which exceedeth not the second Degree, is yet presently tasted: but the Heat proceeding from the same Root, and which ascendeth to the third Degree, is not perceived at all, till after two full Minutes. And so the Bitterness of Enula, which exceedeth not the 4ᵗʰ Degree, yet is sooner tasted than its Heat, which ascendeth to the 8ᵗʰ.

4. §. Next, in those of the Augment. Which I call, That space, betwixt the first Perception of the Taste, till it be come to the heighth. So the Heat of Galangale, is not only presently perceived, but ariseth to the heighth within half a Minute. But the Heat of the Root of Enula, comes not to the heighth till after a whole Minute. And the Heat of Black-Hellebore, not till after four full Minutes from the first Contact.

5. §. The Status, or space wherein the Taste continues in its heighth, is also divers. So the Heat of the Seed-Case of Helleboraster, comes to its heighth, and begins to decline within half a Minute; that of the Root of Garden-Scurvygrass, not till after a Minute; and that of the Root of Asarum, not till after two full Minutes.

6 §. And Lastly, the Declination, or the space betwixt the first Remission of the Taste, and its total Extinction. For instance, The Leavs of Millefolium, are Bitter in the 4ᵗʰ Degree, and Hot only in the 1ˢᵗ yet the Heat continues for sometime, and the Bitter presently vanishes. Calamus Aromaticus, is Bitter in the 4ᵗʰ Degree, Hot in the 1ˢᵗ, and Aromatick in the 3ᵈ: yet the Bitter quickly vanishes, the Heat continues two Minutes, and the Aromatick seven or eight. The Heat of the Root of Contrayerra, is extended, almost to two Minutes; the Pungency of Jalap, almost to six; the Heat of Garden Scurvygrass, to seven or eight. And even the Bitterness of Wild Cucumer, to near a quarter of an hour. But the Heat of Euphorbium dureth much longer, as also that of Black Hellebore, sc. above half an hour.

7. §. So that the Augmentum, is seldom extended beyond Four or Six Minutes, from the first Contact: but the Declination, sometimes to Thirty, Fourty, or more. Thus far of the Terms of Tast, or the manner of their Intension and Remission.

CHAP. III.

Of the SUBJECT or SEAT of Tasts.

HE Third and Last way of distinguishing Tasts, is by their Subject, or the Part or Parts where they are either wholly or chiefly perceived. And so, Tasts are either Fixed, or Movable.

2. §. A Fixed Tast, is that which keepeth within the compass of some one Part, all the time of its Duration; as upon the Tip, or the Root of the Tongue, or other Part.

3. §. A Movable Taste, is either Diffusive or Transitive.

4. §. A Diffusive Taste, I call that, which by degrees spreads abroad into divers Parts, and yet in the mean time, adheres to that Part in which it is first perceived. So the Bitterness in the dryed Roots of Black Hellebore, is first felt on the Tip of the Tongue; from whence it spreads it self to the midle of the same. And the Bitterness of the Leavs of Wild Cucumer, spreads from the Tip, to the Root of the Tongue.

5. §. A Transitive Taste, is that, which after sometime, wholly quitting the Part wherein it is first perceived, is thence transfered into some other Part: as the Bitterness of Gentian, imediately from the Tip, to the midle of the Tongue. And most of the Diffusive, are also Transitive.

6. §. The several Parts which these ways become, and with some latitude may be called, the Seats of Tasts, are, the Lips, Tongue, Palate, Throat and Gulet.

7. §. Upon the Lips, the Root of white Hellebore, as also of Pyrethrum, being chewed, make a sensible Impression; which continues (like the flame of a Coal betwixt in and out) for 9 or 10 Minutes. But the Heat in other Parts much longer.

8. §. Upon the Tongue, Tasts are perceived in Three places, as hath been intimated. On the Tip or Cone of the Tongue; as most commonly. On or near the Basis of the Tongue; where the Taste of the Leavs of Wild Cucumer chiefly fixeth it self. Or on the Vertex or midle of the Tongue; in which place it is observable, that the Tast of Gentian, Colocynthis, and divers other Bodies, is then considerably strong, when not at all perceived at the Tip of the Tongue or in any other Part.

9. §. Upon the Palate or Roofe of the Mouth, the Root, as I take it, of Deadly Nightshade maketh its chief Impression; and there continues about four Minutes in some degree.

10. §. The Throat, or the Uvula, Larinx and other adjacent Parts are oftentimes the Seat of Taste. For there are many Bodies, which although they have scarce any Taste upon the Tongue, or any other of the aforesaid Parts, yet make a strong Impression on the Throat: as the Leavs of little Daisy, little Celandine, and of Pimpinel; as also the Roots of Jalap, Mercury, Asparagus and others. Which being chewed make little or no Impression on the Tongue, but their Juyce being swallowed, causeth a kind of pricking in the Throat; as when one is provoked by a sharp Rheum.

11. §. And that this Taste or Sense, is truly distinct from either the Heat, Pungency, or Acritude upon the Tongue, it is hence further manifest; In that Pyrethrum, which is very Hot, and Cortex Winteranus which is very Pungent upon the Tongue; yet their Juyce being swallowed, causeth no Heat, Pungency or Exasperation in the Throat.

12. §. Lastly, if we will take the word (Tast) in a larger sense, the Oesophagus it self may be said to be sometimes the Subject thereof; as of the Heat produced by the Root of Common Wormwood. For of this Heat it is remarquable, that being first perceived on the Tip of the Tongue, it thence maketh its transit to the Root of the Tongue, and so into the Throat, and by degrees descends into the very Gulet; where it seemeth to warm the Stomach; and so continues, in some degree, almost ¼ of an hour. And the Transition and Descent of this Heat is made, although none of the Juyce be swallowed. And in this maner Tasts are distinguished with respect to their Subject.

13. §. So that the general Diversities of Tasts are these. With respect to their Species, they are Simplices vel Compositi; To their Degree, Remissi vel Intensi; To their Duration, Breves vel Diuturni; To the Terms of their Motion, Celeres vel Tardi; and lastly, To their Subject, Fixi, Diffusivi & Transitivi.

14. §. I HAVE thus endeavoured to draw up a Scheme or Inventory of the several sorts of Tasts. In which, some may think, that I have over done: and that as Galen hath been censured for being too curious in the Distinctions of Pulses; so have I been, in these of Tasts. Not to enquire now, how far the Differences of the Pulse may be extended, or be fit to be taken notice of; I shall only say, That we have not so much reason to censure him, if he hath given us some few which are coincident; as we have to thank him, for observing so many which are really distinct.

15. §. By the Scheme of Tasts here represented, we may be able, so to enumerate the Modes of any Tast, as to make a Scientifick Definition of it. Which is pleasant Instruction to any inquisitive mind; these things being all matter of sense and demonstration; wherein lyeth, though not always the most plausible, yet the most satisfying Philosophy; and where men, after they are grown weary with turning round, are oftentimes contented to rest.

16. §. But the usefulness of this Schem will further appear, in two respects; sc. In conducting us to a cleerer and more particular Explication of the Causes of Tasts: and the Investigation of the Virtues of those Bodies in which they reside. Whereof in the following Chapters.

CHAP. IV.

Of the CAUSES of Tasts.

O speak of the Causes of Tasts, before we have well enumerated and distinguished them; is to provide Furniture for a House, before the Roomes have been counted and measured out. But the Varieties of Tasts having been first laid down; it will induce us to believe, and investigate as great a variety in their Causes.

2. §. Now the Causes of Tasts, particularly of the Tasts of Plants, whereof we chiefly speak, are, in general, these Four or Five, sc. The Bed out of which they grow; The Aer in which they stand; The Parts of which they consist; The several Fermentations under which their Juyces pass; And the Organs by which their Tastable Parts are perceiv’d: as will appear upon Instance.

3. §. But the immediate Causes, besides the Organs of Taste, are the Principles of Plants. As many of which, as come under the notice of Sense, we have already supposed to be these Seven, Alkaline, Acid, Aer, Water, Oyl, Spirit and Earth. The Particles both of Alkaline and Acid Salts, are all angular and poynted. Those of Aer, properly and strictly so called, are Elastick or Springy; and therefore also Crooked; as I have likewise formerly conjectured. And I find the Learned Borelli, in a Book of his since then published, to be of the same Opinion. Those of all Fluid Bodies, quà Fluid, and therefore of Water, Oyl and Spirit, I conceive to be Globular, but hollow, and with holes in their Sides. Those of Water, to be larger Globes, with more holes; those of Oyl, to be lesser, with fewer holes; and those of Spirit the least. Lastly, that the particles of Earth are also Round; yet angular; and nearer to a solid.

4. §. These Principles affect the Organs of Sense, according to the variety of their Figures, and of their Mixture. So those which are sharp or poynted; and those which are springy; are fitted to produce any stronger Taste: and those which are round, are apt, of their own Nature, to produce a weaker or softer one. And so by the diversities of their Mixture; not only with respect to their Proportion, but also the very Mode of their Conjunction. Hence it is, that many Bodies which abound with Salt, as Ambar with an Acid, and the Bones of Land-Animals with an Alkaline, have notwithstanding but a weak Tast; the Saline Parts being in the former drowned in the Oyl, and in the latter also buried in the Earth.

5. §. The same is further confirmed by an Experiment mentioned in a former Discourse; Of Mixt. Ch. 5. sc. the Transmutation of Oyl of Anise-Seeds, with the help of Oyl of Vitriol, into a Rosin. For both those Liquors, though so strongly tasted, apart; yet the Rosin made of them, being well washed, hath a very mild Taste, and without any smatch of that in either of the Liquors. Whence it follows, that the very Mode of Mixture is sufficient, not only for the variation of the Degrees in any one Species of Tast; but also for the destroying of one Species, and the introducing of another.

6. §. THESE things being premised, I conceive, That as an Unctuous Tast dependeth upon Oyl; so a Vapid either on Water, or Earth: or upon such an intimate Mixture of other Principles, as renders them indissoluble by the Saliva, and so, in a manner, untastable.

7. §. That a Pungent, is made either by an Alkaly or an Acid sharpned or whetted; that is, cleared from the soyl of other Principles; as in the Spirit of Sal Armoniac or of Sulphur. And so in those Plants which have a Pungent Tast; whose Juyces or Tinctures, although they consist of divers Principles, yet all so loosely mixed, that being dissolved by the Saliva, the Saline are hereupon left naked. Wherefore biting Plants, qua biting, are Nitrous Plants. So that the Juyce of such Plants, is a kind of Spirit of Nitre, made by the several Parts of the Plant. Hence Arum grows best under an Hedg; where the Ground, not being exposed to the Sun, but the Aer only, like those Rooms in Houses, which are covered, is impregnated with a greater quantity of Nitrous Salt. And those Roots which are Biting, have but few or but small Aer-Vessels; whereby fewer parts of the nitroaereal Sap are carryed off into the Trunk. For the same Cause, it is no wonder, that many Aquaticks are Biting; Water being, though it self cold, yet the Menstruum by which all Salts are imbibed most easily, and in laxer state of Commixture with other Principles.

8. §. Penetrant (something slower than Pungent) is made by any Salt that is also soiled or guarded with Earth. Sower, by an Acid only soyled with Earth. Salt, by an Acid guarded by an Alkaly, and soyled with Earth. Cold, by an Acid drowned in Water, and soyled with Earth.

9. §. In all these, the Salts are predominant; In Heat the Oyl or Sulphur. The particles whereof being Spherick and bored with holes; those of Salt stick in them, as the Spokes do in the Hub of a Wheel, or as the Quills in the Skin of a Porcupine. Whereby, as in Common Fire the Sparks of Sulphur being agitated and whirled about by the Aer; with the help of the Salts, which stick in them, tear in pieces all kinds of Bodies: so here, being agitated by the Circulation of the Blood, they make a kind of hurry or combustion; and so, according to the degree and strength of their Motion, tear in pieces fewer or more of the Fibers of the Tongue; and in a greater quantity, would raise a Blister upon it; the common Effect of Fire, or any strong Epispastick. So that a Hot Tast, is produced by Sulphur toothed or armed with Salts. Wherefore all Stillatitious Oyls are Hot; being strongly impregnated or armed with the Essential Salts of the Plants from whence they are distilled. And as those Plants which are very Parenchymous, from the predominancy of their Volatile Acid, are biting: So those which are Lignous, that is, have a good quantity of Lympheducts, from the dominion of their Sulphur are commonly Hot. For the same reason it is, that many both Biting and Hot Plants, as the Roots of Dragon, Garden-Radish, Onion, Iris, Rape-Crowfoot, &c. being corked up in a bottle with Water, and set in a Cellar or other cool place; they do all of them turn Sower in a few days: The same Fermentation, at once sullying the Salts of the one, and disarming the Sulphurs of the other. But some, wherein the Sulphureous parts are more copious, will hardly ever become Sower. Hence also, some Plants, whose Roots are neither Hot, nor of any strong Taste, as those of Wild Anemone; yet their Leaves and Flowers are plainly Caustick: So that it seems, that as their Juyces rise up into the Trunk or Stalk, and are therein further fermented, the Sulphurous Parts thereof, are at the same time relaxed from the other Principles, and acuated with an Aereal Salt.

10. §. A Stupifacient Tast (as the Impression which some Hot Plants make upon the Tongue may be called) is in some sort, analogous to the mortifying of any part of the Body by the application of a Caustick. For as there the mortification succeeds the burning pain, so here, the Stupifaction, neither comes before, nor with the Heat, but follows it.

11. §. Sweetness is produced, sometimes by an Alkaly; smoothed either by a Sulphur, as in Lime-Water; or by both a Spirit and a Sulphur, as in the Stillatitious Oyls of Animals. But most commonly, by a smoothed Acid; as in Malt, Sugar, Hony. Hence a Sweet Taste, is generally founded in a Sower; So Sower Apples, by mellowing, and harsh Pears, by baking become sweet; the Spirit and Sulphur being hereby at once separated from the other Principles and brought to a nearer union with the Acid. So the Sower Leaves of Wood-Sorrel, being dry’d, become sweet: and those of a sower Codlin, while they hang on the Tree, and even of a Crab-Tree, are neither Astringent, nor sower, but sensibly sweet. And so commonly, wherever the said Principles are a little exalted by a soft Fermentation; as in the Juyce of the Stalk of Maze or Indian Wheat, which is as sweet as Sugar; and in the green Stalks of all sorts of Corn and Grass, in several degrees. So likewise Tulips and some other Roots, being taken up, in open weather, sometime before they sprout; if tasted, are as sweet as Liquirish or Sugar; and at no other time: not only Fruits, but many Roots, Seeds, and other Parts, upon their first or early Germination, acquiring a curious Mellowness, wherein, all their Principles are resolved, and their most Spirituous Parts exalted and spread over the Acid. Wherefore also most Roots, which are not meerly long, but grow deep in the ground, have at least some of their Juyces of a sweet Tast; as Liquirish, Eryngo, Hounds-Tongue, Garden-Parsnep, Black Henbeane, Deadly Night-shade, &c. Even the Juyce of Horse Radish, which bleeds at the Lympheducts, is of a sweet Taste. And of the same kindred those which grow the deepest, are the sweetest; as a Parsnep is sweeter than a Carrot, especially if you tast the bleeding Sap; and the Root of Common Tall Trefoyl tasteth somewhat like Liquirish, but is not near so sweet. For all deep Roots, are fed with a less Nitrous Aliment: and being remoter from the Aer, their Juyces pass under much more soft and moderate Fermentations.

12. §. Bitterness is produced by a Sulphur well impregnated, either with an Alkaline, or an Acid Salt, but also shackled with Earth. And therefore the Bitterest Plants, commonly yield the greatest quantity of Lixivial Salt. So also many Stillatitious Oyls digested with any strong Acid, will acquire a Bitter Taste. Wherefore this Taste is often founded either in a Hot Taste, or a Sweet. Hence it is, that the Leaves of all sweet Roots are Bitter. And that the Fig-Tree, which bears a sweet Fruit, bleeds a Bitter Milk. So likewise those Plants, which bear a Bitter Stalk, have not Bitter, but Hot Roots, as in Yarrow, Primrose, Wormwood, Rue, Carduus benedictus &c. is manifest. So the Coats of the Seeds of Viola Lunaria are of a hot and biting Tast; but the Seeds themselves, in which the Salts, though copious, yet are also immersed in a greater quantity of Oyl, are Bitter. And that the Earthy Parts do also contribute something more to this, than to most of the forementioned Tasts, is argued from its being more Fixed; that is, the Body in which it resides, is either more Fixed, or else flyeth not away in that same state of conjunction, by which it maketh a Bitter Taste. For whereas Hot, Biting, and divers other Plants lose the strength of their Taste, by drying; most of those which are Bitter, do hereby increase it. And although the Extract of Dandelion and some other Roots, which are very Bitter, hath scarce any Tast, yet generally, they are Bitter Plants, which are best for the making of Extracts. And the distilled waters of Plants which are Hot and Bitter, notwithstanding that they always tast high of the Heat, yet rarely and very faintly of the Bitter.

13. §. Astringency, is made, partly, by the further increase and more intimate union of the Earth. And therefore this is seated still in a more Fixed Composition, than a Bitter. And partly, by the diminution of the Sulphur. And therefore the Acid Parts ingredient to it, either by Fermentation or otherwise, are easily exposed. Astringency being the Womb or Bud of a Sower. For all or most Astringent Roots bear a sower Leaf, or a sower Fruit; as those of all Docks and Sorrels, Black-Thorn, Dog-Rose, and others. Wherefore also, Astringency is often found in conjunction with Bitter, Sweet, or Sower; but scarce ever with Pungent, or Hot.

14. §. An Aromatick Tast, seems to be produced, chiefly, by a spirituous, acid, and volatile Sulphur; as in Ambar-griese, Cardamon-Seeds, many Stillatitious Oyls &c. A Nauseous, by a Sulphur less Spirituous and Volatile, and more Alkaline; as in the Root of Dog-stones, Sheep scabious, the young and green Leaves of Coriander, or the Seeds of Cumine. The Spirit, as it enters the Nerves, carrying the Alkaline Sulphur along with it; as when a City is betrayed by one of its Inhabitants to an Enemy.

15. §. An Intermittent Taste, as in Arum, seems to have its dependance upon a simple and very pure Nitre, which by its subtilty enters into the very Concaves of the Nervous Fibers of the Tongue: and so being lodged there, is little affected or stirred, by the Motion of the Blood; but only when the Tongue it self is moved, at which time it causeth a kind of pricking Taste.

16. §. A Tremulous Taste, as in Pyrethrum, dependeth probably, upon an Aereal Sulphur; which being agitated by the Blood in its Circulation, the springy Motion or Vibration of the Aereal Parts produce that Taste.

17. §. A Tast is Lingual, Guttural, &c. according to the grosness or fineness or other difference of the Membranes into which the tastable parts are admitted. For Tasts are made not meerly by the outward Contact, but the Ingress of the tastable parts. Now the outer Skin of the Tongue, which is commonly observed to pill off in boyling, like the Cuticula in other Parts, hath either no sense, or much less than that which lies under it; and is therefore, but a Sieve or Strainer to the tastable parts. So that being of different fineness in the several parts of the Tongue; it hereby comes to pass, that according as the tastable parts of any Plant are more or less penetrant, subtle, or dissoluble, they are admitted into one part of the Tongue, and not another. And in the Throat, the outer Skin it self, seems to be the immediate Sensory; and so, to be evidently affected with the Juyces of some Plants, from which the Tongue receiveth little or no sensible Impression.

18. §. When the Tast is Permanent and Fixed in some one Part; it is a sign, either that the Gustable Parts are less dissoluble; or more subtle, so as to enter the Concaves of the Fibers; and that there is an admixture of an Aereal Salt, or a like Sulphur; some of the parts whereof, being crooked, hang like Hooks on the Fibers of the Tongue. For the reception of such a Tast, is not to be looked upon as a wound made with a Lancet, and so the Lancet taken away; but with the Lancet sticking in the wound; until in time, ’tis carryed off by the Circulation of the Blood; which like the Stream of a River in a Flood, carries all before it, but those things last, which stick in the Mud.

19. §. But when the Tast, though Permanent, yet is Diffusive or Transitive; it seems probable, that as there is a less admixture of Aer; so a greater subtlety of the Tastable Parts, whereby they are conveyed, through the Nervous Fibers, from one Part to another.

CHAP. V.

Of the Judgment which may be made of the VIRTUES of Plants, from their Tasts.

S by duly observing the Tasts of Plants, we may be directed to understand their Causes. So also the Use and Virtues of those Plants or Parts of Plants in which they reside. For the proof whereof, an Instance might be fetched from every particular difference of Tast before set down. But it may be enough, to give these which follow.

2. §. And first, we may make no ill guess ex Analogia, or where we find the same Tast, that there the same Virtue in some kind, and in some degree, may reside. So Jalap, Mercury, and Daisy, have all of them that exasperating Tast in the Throat before described; and they are all three more or less Cathartick. Wherefore, we may believe, that other Plants which make the like Impression on the Throat, and there are many others which do, that they are in some degree alike Cathartick. Those Plants which are reckoned amongst the chiefest Cephalicks, cause rather a durable, than a vehement Heat upon the Tongue, as Pyrethrum, Euphorbium, Black-Hellebore, &c. It seemeth therefore reasonable to rank with these, any other Plant, though not used, which produceth the like durable Heat. The young Roots of Yarrow, or Millefolium, have the same Taste, as the Root of Contrayerva: and may therefore be used for the same purpose, with a probability of the like success; if not a better, because they may be gotten fresher. But by drying the Root, the Tast and Virtue, which lie in its exhalible parts, are much lost. The Seeds of the lesser Cardamom, and of Zedoary Root, if found, have both a smatch of the Tast of Camphire. They may therefore all, so far, reach the same Case.

3. §. Again, as we may make no ill conjecture from the sameness of Taste in Plants of several Tribes; so from the diversity of Taste, in those of the same. So the Flowers of all the Docks are evidently Astringent, and not Sower; except those of the Rha-pontick, which are extream sower, even in the 5ᵗʰ degree. Which is no mean Signature of some more than ordinary Virtue in it, besides what it hath in common with the rest of the Tribe. The Flowers of Pancy have a kind of fulsome Tast, plainly different from that of Violets: and in some Hypochondriacal Cases may be more useful.

4. §. It likewise importeth much, to observe the difference of Taste in the several Parts of the same Plant. So the Barque of Sassafras is three times as strong, as the Wood: and the like may be observed in any other commonly known Tree. If therefore we could obtein the Barques of Santalum, Lignum Rhodium, Lignum Aloes, &c. they would doubtless, most of them, be of much greater use. And as the Taste is sometimes stronger; so, much more grateful, in one Part than in another: as in the Flowers or Yellow Attire in the Heads of Carduus Benedictus; which being infused in Spirit of Wine, or other convenient Liquor, make a pleasant Cordial. Nature having laped up the Virtue in the Leavs, as in a brown Paper; but in the Flowers, as in Leaf-Gold.

5. §. As also, how far the Taste of any Plant may alter, either in preserving, or preparing it. So the Root of Arum, when taken fresh out of the ground, is notably Pungent: but being throughly dryed, and especially kept for some time, hath no more Taste, and therefore in all likelyhood, no more Virtue, than a Lump of Starch. The like we are to judge of all other Plants, whose Virtue lieth in their exhalible Parts. The Stillatitious Oyls of many Plants, are stronger than the Leavs or other Parts from whence they are drawn: but some there are, which are weaker; as is that of Euphorbium, in which the Heat is neither pertinaceous, as in the Gum it self, nor so great.

6. §. We may make, moreover, a judgment from the Nature of the Tast. So those Roots which are Bitter, and not Hot, as of Cichory, and the rest of the Intybous kind, may be accounted Nitro-Sulphureous; and so, to be Abstersive without any Heating Quality. The Marum Austriacum, which is extream Pungent, as well as Aromatick, may be looked upon as the best Cephalick of that Tribe. Because we find, that Jalap hath a special property of imitating the Glandulous Parts of the Mouth, and Throat; we may gather, That it is a better Purge to all the other Glandulous Parts, than most other Catharticks. Which is also one reason of its operation, for the most part, with at least a tendency to vomit; the Stomach it self being Glandulous as well as the Throat, and thereby answerably affected with it. A strong Infusion of white Sarzaparilla in Water, botled up, and kept in a Cellar for the space of two months, becomes extream sower; far beyond any thing observed in the Tasts of the Juyces and Infusions of divers other Plants kept as long and in the same manner. Which shews, how well Nature hath adapted a Plant of so mild a Taste, either by similitude of parts, for the carrying off of any preternatural Acid; or by contrariety, for the curbing of an exorbitant Salt. The Barque of the Root of common Wormwood, which impresseth a pertinaceous and diffusive Taste, which descendeth from the Tongue into the Gulet, as is before described; may be justly ranked with the most excellent Stomachicks; and upon tryal, I find it one of the best: besides, that it is neither unpleasant, nor affecteth the Head, as the Leavs. Yet the Gardener, and every Body throws it away, as good for nothing.

7. §. I shall conclude with one note, which is this; That the Specifick Virtue of Medicines, which some Physicians positively deny, and most dispute; from some of the forementioned Differences of Taste, as well as for other reasons, may seem, at least, to be probable. For why should not a Medicine make an Impression upon one Part, and not upon another, within the Body, as well as we find it doth within the Mouth? especially, since the Parts of the Mouth, are of a less different Nature, than some of the Viscera.

An Appendix.

Of the ODOURS of Plants.

HE Senses of Tasting and Smelling being so nearly ally’d; many things already explained concerning the Diversities and Causes of Tasts in Plants, may easily be transferr’d to those of their Odours. I shall now therefore only remarque some particulars, not commonly taken notice of hitherto, and leave them as a Specimen to be Improved by other Hands.

2. §. The Root of Rape-Crowfoot being cut, and held to the Nose, when it is newly taken out of the Ground, smelleth almost like Spirit of Sal Armoniac, or fresh Scurvygrass Juyce. And hath the property of making the Eyes to water, as Onions do. Horse-Radish Root is not so Pungent to the Nose, but gets pretty much into the Eyes. But that of Dragon, doth neither affect the Eyes, nor the Nose.

3. §. The Succulent Roots of Dogstones, and most of that Tribe, have a rank Smell. And that of Crown Imperial, being rub’d a little, smells as like a Fox, as one Fox smelleth like another.

4. §. The Root of Patience digested with Water, in a warm Room, for the space of three weeks, smels like Spirit of Harts Horn, or other Urinous Spirit. Of Red Dock, almost like Aqua fortis or Spirit of Nitre. That of Dragon bottled up with Water, and set in a Cellar, about a Month, stinks like the pus of the most Fetid Ulcer. At the end of five Months, more abominably, than either to be endured or expressed.

5. §. The Leavs of Mountain Calamint, smell like Peny Royal. Those of Ulmaria, like Walnut Pills. Of Yellow Lamium, like a Balsame. Of Sena, a good quantity being held to the Nose, of a rank Smell betwixt that of Sweat and Urine. Of Coriander, when green and young, stink so basely, that they can hardly be endur’d. Sometimes the Leavs have a stronger Smell, than the Flower, as in Borage, and sometimes the Stalk, a stronger than the Leavs, as in Ulmaria.

6. §. Rue Leavs corked up in a bottle and set in a Cellar for about ten weeks, smell like Spirit of Harts Horn, or of Urine. The green Leaves of Roses infused in water, have a mild, but pleasant Smell. Neither is that of Savine unpleasant, upon the like Infusion.

7. §. Scurvygrass Juyce kept about ¾ of a year in bottles, with the green Sedement, in a warm Room, stinks like Humane Excrements. And Scurvygrass Wine, made only of the Juyce, smells like some Issues.

8. §. The Flowers of Yarrow, smell not much unlike to those of Southernwood. And the Flowers of Crowfoot almost like those of Scurvygrass. Some Flowers are of a weaker Smell in the Bud, as those of Mallow. But many have a stronger, than when they are blown open; as those of Lavender, Rosemary, &c.

9. §. The Buds of Vervaine Mallow, while they are young, and the Flowers unseen, have a very pleasant Smell, like that of Geranium Moschatum: but when afterwards they are opened they have an unpleasant Smell. Common Mallow Flowers dryed and bottled up for some time, acquire, though not a strong, yet very noysom Smell.

10. §. The Purple Pouch of Dragon which covers the Seed, being broken, smells just like a Lobster. But permitted to lie in a warm Room for some days, smells exactly like Carrion; and scents the Room with the same Smell.

11. §. Some Seeds as those of Cumine, Daucus, being powdered and laped up only in Papers, do notwithstanding retein their Smell. But many others, as of Sweet Fenil, in a short time, lose it. Some Seeds, when they first begin to sprout, become Odorous, which were not so before; as the Garden Bean.

Tabula, quâ perspicuè videre est, quot Triplicati Sapores, ex solummodo decem Simplicibus numerantur.

AMARUS Am.du.ac.

am.du.sa. am.ac.sa.

am.du.ca. am.ac.ca. am.sa.ca.

am.du.fr. am.ac.fr. am.sa.fr. am.ca.fr.

am.du.ar. am.ac.ar. am.sa.ar. am.ca.ar. am.fr.ar.

am.du.ma. am.ac.ma. am.sa.ma. am.ca.ma. am.fr.ma. am.ar.ma.

am.du.as. am.ac.as. am.sa.as. am.ca.as. am.fr.as. am.ar.as. am.ma.as.

am.du.pu. am.ac.pu. am.sa.pu. am.ca.pu. am.fr.pu. am.ar.pu. am.ma.pu. am.as.pu.

DULCIS du.ac.sa.

du.ac.ca. du.sa.ca.

du.ac.fr. du.sa.fr. du.ca.fr.

du.ac.ar. du.sa.ar. du.ca.ar. du.fr.ar.

du.ac.ma. du.sa.ma. du.ca.ma. du.fr.ma. du.ar.ma.

du.ac.as. du.sa.as. du.ca.as. du.fr.as. du.ar.as. du.ma.sa.

du.ac.pu. du.sa.pu. du.ca.pu. du.fr.pu. du.ar.pu. du.ma.pu. du.as.pu.

ACIDUS Aci.sal.cal.

aci.sal.fri. aci.cal.fri.

aci.sal.aro. aci.cal.ar. aci.fri.ar.

aci.sal.mal. aci.cal.ma. aci.fri.mal. aci.ar.mal.

aci.sal.ast. aci.cal.ast. aci.fri.ast. aci.ar.ast. ac.ma.ast.

ac.sal.pu. aci.ca.pun. aci.fr.pun. aci.ar.pun. ac.ma.pu. ac.ast.pu.

SALSUS Sal.cal.fri.

sal.cal.aro. sal.fri.aro.

sal.cal.mal. sal.fri.mal. sal.aro.mal.

sal.cal.ast. sal.fri.ast. sal.aro.ast. sal.ma.ast

sal.cal.pun. sal.fri.pun. sal.aro.pun. sal.ma.pu. sal.ast.pun.

CALIDUS Cal.fri.aro.

cal.fri.mal. cal.aro.mal.

cal.fri.ast. cal.aro.ast. cal.mal.ast.

cal.fri.pun. cal.aro.pun. cal.mal.pun. cal.ast.pun.

FRIGIDUS Fri.aro.mal.

fri.aro.ast. fri.mal.ast.

fri.aro.pun. fri.mal.pun. fri.ast.pun.

AROMATICUS Aro.mal.ast.

aro.mal.pun. aro.ast.pun.

MALIGNUS

ASTRINGENS

PUNGENS

Tabula, quæ Genericas omnes Saporum differentias comprenhedit.

SAPORES, ratione

Sensationis ipsius, distinguuntur per

Species. Sunt enim alii

Simplices, qui sunt

⎧Amarus

⎩Dulcis

⎧Acidus

⎩Salsus

⎧Calidus

⎩Frigidus

⎧Aromaticus

⎩Malignus

⎧Æqualis

⎩Tremulus

Mollis

Vapidus

Unctuosus

Durus

Penetrans

Stupifaciens

Astringens

Pungens

Continuus

Intermittens

Compositi, qui sunt

Nominati; seil.

Acerbus

Austcrus

Acris

Muriaticus

Lixivus

Nitrosus

Iñominati quamplurimi, ut Amaro-dulcis, &c.

Gradus. Ita enim sunt

Remissi ve Intensi a gradu

3º ad 1ᵘᵐ·

4º ad 10ᵘᵐ·

Durationis, sunt

Breves

Diuturni

Motûs, sunt

Celeres⎫

Tardi ⎭ in Principio Augmento Statu Declinatione.

Est autem Sapor in

Principio

Quartarius

Binarius

Trinarius

Minutarius

Minuto-quartarius, &c.

Bi-minutarius

Bino-quartarius, &c.

Triminutarius

Augmento

Quartarius, &c.

Bi-minutarius

Statu.

Quartarius, &c.

Quadrinarius.

Declinatione

Quartarius, &c.

Quadrino-quartarius, &c.

Quinarius

Senarius, &c.

Vicenarius

Viceno-quinarius

Tricenarius

Triceno-quinarius

Quadragenarius

Subjecti, sunt

Fixi

Labiales

Linguales qui ad Linguæ

Apicem

Verticem

Radicem percipiuntur

Palatales,

Gutturales,

Oesophagei.

Mobiles

Diffusivi.

Transitivi.