The sense of taste recognizes the four qualities of _sour_, _sweet_,

_salt_, and _bitter_
The sense of taste recognizes the four qualities of _sour_, _sweet_,
_salt_, and _bitter_. Many of the qualities which we improperly call
tastes are in reality a complex of taste, smell, touch, and temperature.
Smell contributes so largely to the sense of taste that many articles of
food become 'tasteless' when we have a catarrh, and many nauseating
doses of medicine can be taken without discomfort if the nose is held.
Probably none of us, if we are careful to exclude all odors by plugging
the nostrils with cotton, can by taste distinguish between scraped
apple, potato, turnip, or beet, or can tell hot milk from tea or coffee
of the same temperature.


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[M] The standard here used is the American Experience Table, which is

largely an artificial table upon which premiums are based, but which
provides for a much higher mortality than the average companies sustain
[M] The standard here used is the American Experience Table, which is
largely an artificial table upon which premiums are based, but which
provides for a much higher mortality than the average companies sustain.
For example, the actual mortality of the New England Mutual in 1913 was
57 per cent. of the expected.


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