TASTE

The sense of taste varies far more widely than is generally supposed. The delicate and critical judgment of the wine or tea sampler is not merely a matter of education—primary requirements are a native po e ion of particularly sensitive “taste-buds’’ in the mouth and finely attuned olfactory nerves in the nose—both of these qualifications being e ential to correct appraisal of many of the more delicate flavors. When tasting wines or teas, the expert does not drink the liquor—instead, he pa es it quickly and thoroughly around his mouth so that it may strike every part of its liming membrane, and then as quickly spits it out. Bad health, or any derangement, temporary or otherwise, of the stomach or other organs which come into connection with the nose or mouth, limits the power of accurate taste. Cigar samplers, after tasting so many brands that their sense of taste is dulled, resort to a free use of strong coffee, which quickly refreshes it.