But, “something too much of this.” Let us turn our attention again to the epicures, the little progeny of a great race. It is not difficult to divide them into five classes according to which one of the five senses is being chiefly gratified during the eating process. First, there are the “Voyeurs,” to use the term so aptly coined by the French with reference to a phenomenon in the sexual sphere. They must “see” before they can enjoy. To see is the important thing with them. The dishes must be served neatly and must look inviting. They are the admirers of the many-coloured adornments on patisserie, of torts, cakes, and puddings built in the shape of houses, churches, towers, animals, wedding-bells, etc. They reckon their pleasures by the colour nuances of their foods. Their chief delight is in the fore-pleasure derived through the eyes. (This is clearly implied in the popular phrase “a feast for the eyes.”) Not quite as common are the listeners “who are thrown into a mild ecstasy by the sizzling of a roast, the cracking of dry crumbs, and the fiz of certain liquids.” Numberless are the “smellers” whose sensitive noses drink in the aroma of the foods as their chief delight, whereas the eating, as such, is performed mechanically, as an unavoidable adjunct. Such persons can revel in the memories of a luscious dish, and many of their associations are linked with the olfactory organ. The pleasure in offensive odours, such as arise from certain cheeses, garlic, rarebits, and wild game is to some extent a perversion nutritional instinct and betrays innate relationships to sexual aberrations, as are unequivocally indicated by certain popular ditties and college songs. The folk-lore of all nations teems with hints at such things. An important group, the fourth, is that of the “toucher.” As we know the tongue of man is the most important of the gustatory organs, even though it has not that primacy and importance which it has in many animals. Such “touchers” derive their greatest pleasure from the mere touching of the food with the tongue. They prefer smooth and slippery foods, _e.g._, oysters which they can suck down, and they love to roll the food around in their mouths. It goes without saying that these persons are also “tasters,” as indeed the majority of eaters are. But for all that, these have their own peculiar traits; whereas the feeling of fullness or satiety is to many persons a kind of discomfort, and a full stomach gives rise to a disagreeably painful sensation, to these “touchers” a full stomach means the most delightful sensation the day has to offer. Of the “gourmands” (literally “the relishers”) we need not say much. The whole world knows them; to describe them many words and phrases have been coined, _e.g._, sweet-toothed, cat-toothed, epicures, etc.