In New Ireland, Duffield remarks (_Journal of the Anthropological Institute_, 1886, p. 118), the natives have a very keen sense of smell; unusual odors are repulsive to them, and "carbolic acid drove them wild." The New Caledonians, according to Foley (_Bulletin de la Société d'Anthropologie_, November 6, 1879), only like the smells of meat and fish which are becoming "high," like _popoya_, which smells of fowl manure, and _kava_, of rotten eggs. Fruits and vegetables which are beginning to go bad seem the best to them, while the fresh and natural odors which we prefer seem merely to say to them: "We are not yet eatable." (A taste for putrefying food, common among savages, by no means necessarily involves a distaste for agreeable scents, and even among Europeans there is a widespread taste for offensively smelling and putrid foods, especially cheese and game.) The natives of Torres Straits were carefully examined by Dr. C.S. Myers with regard to their olfactory acuteness and olfactory preferences. It was found that acuteness was, if anything, slightly greater than among Europeans. This appeared to be largely due to the careful attention they pay to odors. The resemblances which they detected among different odorous substances were frequently found to rest on real chemical affinities. The odors they were observed to dislike most frequently were asafoetida, valerianic acid, and civet, the last being regarded as most repulsive of all on account of its resemblance to fæcal odor, which these people regard with intense disgust. Their favorite odors were musk, thyme, and especially violet. (_Report of the Cambridge Anthropological Expedition to Torres Straits_, vol. ii, Part II, 1903.) In Australia Lumholtz (_Among Cannibals_, p. 115) found that the blacks had a keener sense of smell than he possessed.