The Physiology of Taste eBook

This eBook from the Gutenberg Project consists of approximately 252 pages of information about The Physiology of Taste.

The Physiology of Taste eBook

This eBook from the Gutenberg Project consists of approximately 252 pages of information about The Physiology of Taste.

Factitious thirst is peculiar to man, and results from the instinct which impels him to seek in drink the strength he needs.  It is an artificial enjoyment rather than a natural want.  This thirst is really governless, because the fluids we take have the faculty of reviving it, and this thirst becomes habitual, makes drunkards in every country.  The consequence is, that they drink as long as liquor lasts, or until they are utterly overcome.

When, on the other hand, thirst is appeased by pure water, which seems the most natural remedy, we never drink more than we actually need.

Hardening thirst is the result of the increase of the want, and of the impossibility to satisfy latent thirst.

It is so called because it is accompanied by hardness of the tongue, dryness of the palate, and a devouring heat in all the body.

The sensation of thirst is so intense, that in all tongues it is synonymous with excessive desire, and irrepressible longing:  thus we thirst for gold, wealth, power, science, &c., expressions which never would have become common had men not have been athirst and aware of their vengeance.

Appetite is pleasant when it does not reach the point of hunger.  Thirst is not so, and as soon as we feel it we are uncomfortable and anxious.  When there is no possibility of appeasing it, the state of mind is terrible.

To compensate us for this, the sense of thirst procures us great pleasure; and when great thirst is appeased, or a delicious drink is offered to one moderately athirst, the whole papillary system is aroused, from the tip of the tongue to the extremity of the stomach.

We die of thirst more rapidly than of hunger.  Men with an abundance of water, have lived for eight days without bread.  Without water, the system succumbs on the fifth.

The reason is that in starving, man dies more of weakness; in thirst of a burning fever.

People are not always able to resist thirst so long:  in 1787, one of the hundred Swiss of Louis XVI., died from having been twenty-four hours without drink.

He was at a cabaret with some of his comrades, and as he was about to carry his glass to his lips, he was reproached with drinking oftener than the rest, and with not being able to do a moment without it.

He then made a bet of ten bottles of wine, that he would not drink for twenty-four hours.

He ceased at once, and sat by, for two hours, seeing the others drink.

The night passed well enough, but at dawn he found it difficult to do without his habitual glass of brandy.

All the morning he was uneasy and troubled; he went hither and thither without reason, and seemed not to know what he was about.

At one o’clock he laid down, fancying he would be calmer:  he was really sick, but those about him could not induce him to drink.  He said he could get on till evening:  he wished to gain his bet, and it is probable also, that some military pride was mingled in the matter, which prevented him from yielding to pain.

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The Physiology of Taste from Project Gutenberg. Public domain.