ON THE SOUL [26]
has a good or bad odour cannot be anything but smell. Further, they are observed to be deleteriously effected by the same strong odours as man is, e.g. bitumen, sulphur, and the like. These animals must be able to smell without being able to breathe. The probable explanation is that in man the organ of smell has a certain superiority over that in all other animals just as his eyes have over those of hard-eyed animals. Man's eyes have in the eyelids a kind of shelter or envelope, which must be shifted or drawn back in order that we may see, while hardeyed animals have nothing of the kind, but at once see whatever presents itself in the transparent medium. Similarly in certain species of animals the organ of smell is like the eye of hard-eyed animals, uncurtained, while in others which take in air it probably has a curtain over it, which is drawn back in inhalation, owing to the dilating of the veins or pores. That explains also why such animals cannot smell under water; to smell they must first inhale, and that they cannot do under water. Smells come from what is dry as flavours from what is moist. Consequently the organ of smell is potentially dry.
10
What can be tasted is always something that can be touched, and just for that reason it cannot be perceived through an interposed foreign body, for touch means the absence of any intervening body. Further, the flavoured and tasteable body is suspended in a liquid matter, and this is tangible. Hence, if we lived in water, we should perceive a sweet object introduced into the water, but the water would not be the medium through which we perceived; our perception would be due to the solution of the sweet substance in what we imbibed, just as if it were mixed with some drink. There is no parallel here to the perception of colour, which is due neither to any blending of anything with anything, nor to any efflux of anything from anything. In the case of taste, there is nothing corresponding to the medium in the case of the senses previously discussed; but as the object of sight is colour, so the object of taste is flavour. But nothing excites a perception of flavour without the help of liquid; what acts upon the sense of taste must be either actually or potentially liquid like what is saline; it must be both (a) itself easily dissolved, and (b) capable of dissolving along with itself the tongue. Taste apprehends both (a) what has taste and (b) what has no taste, if we mean by (b) what has only a slight or feeble flavour or what tends to destroy the sense of taste. In this it is exactly parallel to sight, which apprehends both what is visible and what is invisible (for darkness is invisible and yet is discriminated by sight; so is, in a different way, what is over brilliant), and to hearing, which apprehends both sound and silence, of which the one is audible and the other inaudible, and also over-loud sound. This corresponds in the case of hearing to over-bright light in the case of sight. As a faint sound is 'inaudible', so in a sense is a loud or violent sound. The word 'invisible' and similar privative terms cover not only (a) what is simply without some power, but also (b) what is adapted by nature to have it but has not it or has it only in a very low degree, as when we say that a species of swallow is 'footless' or that a variety of fruit is 'stoneless'. So too taste has as its object both what can be tasted and the tasteless-the latter in the sense of what has little flavour or a bad flavour or one destructive of taste. The difference between what is tasteless and what is not seems to rest ultimately on that between what is drinkable and what is undrinkable both are tasteable, but the latter is bad and tends to destroy taste, while the former is the normal stimulus of taste. What is drinkable is the common object of both touch and taste. Since what can be tasted is liquid, the organ for its perception cannot be either (a) actually liquid or (b) incapable of becoming liquid. Tasting means a being affected by what can be tasted as
10
What can be tasted is always something that can be touched, and just for that reason it cannot be perceived through an interposed foreign body, for touch means the absence of any intervening body. Further, the flavoured and tasteable body is suspended in a liquid matter, and this is tangible. Hence, if we lived in water, we should perceive a sweet object introduced into the water, but the water would not be the medium through which we perceived; our perception would be due to the solution of the sweet substance in what we imbibed, just as if it were mixed with some drink. There is no parallel here to the perception of colour, which is due neither to any blending of anything with anything, nor to any efflux of anything from anything. In the case of taste, there is nothing corresponding to the medium in the case of the senses previously discussed; but as the object of sight is colour, so the object of taste is flavour. But nothing excites a perception of flavour without the help of liquid; what acts upon the sense of taste must be either actually or potentially liquid like what is saline; it must be both (a) itself easily dissolved, and (b) capable of dissolving along with itself the tongue. Taste apprehends both (a) what has taste and (b) what has no taste, if we mean by (b) what has only a slight or feeble flavour or what tends to destroy the sense of taste. In this it is exactly parallel to sight, which apprehends both what is visible and what is invisible (for darkness is invisible and yet is discriminated by sight; so is, in a different way, what is over brilliant), and to hearing, which apprehends both sound and silence, of which the one is audible and the other inaudible, and also over-loud sound. This corresponds in the case of hearing to over-bright light in the case of sight. As a faint sound is 'inaudible', so in a sense is a loud or violent sound. The word 'invisible' and similar privative terms cover not only (a) what is simply without some power, but also (b) what is adapted by nature to have it but has not it or has it only in a very low degree, as when we say that a species of swallow is 'footless' or that a variety of fruit is 'stoneless'. So too taste has as its object both what can be tasted and the tasteless-the latter in the sense of what has little flavour or a bad flavour or one destructive of taste. The difference between what is tasteless and what is not seems to rest ultimately on that between what is drinkable and what is undrinkable both are tasteable, but the latter is bad and tends to destroy taste, while the former is the normal stimulus of taste. What is drinkable is the common object of both touch and taste. Since what can be tasted is liquid, the organ for its perception cannot be either (a) actually liquid or (b) incapable of becoming liquid. Tasting means a being affected by what can be tasted as