Taste, in its normal condition, when allowed to direct or advise, serves several important functions, not the least of which is as first-assistant to Appetite. Appetite craves the kind of nourishment the body needs, invites to eating, gives enjoyment during the whole time needed for the fluids of the mouth and the stomach to do their part of the digestive process. Taste ceases when the food is ready for the stomach and thereafter fails to recognise the indigestible sediment which remains in the mouth after nutriment has been extracted; and, in these discriminations, if consulted and obeyed, Taste and Appetite prevent indigestible matter from entering the system to burden and clog the lower intestines, form deposits in bone, cartilage and kidneys, inflame the tissues, and otherwise create conditions favourable to the propagation of the microbes of disease. The normal sensitiveness of taste can be recovered, if already lost, in the course of a week, or two weeks at most, by means of the stimulating and regenerating influence of natural body-repair, if the method of taste and appetite cultivation recommended in this book is followed. Those who now enjoy good health will find a new joy in living when they have discovered the intelligent use of taste and submit the fuel of their Mind Power-Plant and strength to the analysis and selection of Nature's instinctive agents. LATEST DEFINITION Dr. William T. Harris, in his latest contribution to the "International Education Series," _Psychologic Foundations of Education_, defines the presently appreciated value of the sense of taste, as follows: "The lowest form of special sense is taste, which is closely allied to nutrition. Taste perceives the phase of assimilation of the object, which is commencing with the mouth. The individuality of the object is attacked and it gives way, its organic product or inorganic aggregate suffering dissolution--taste perceives the dissolution. Substances that do not yield to the attack of the juices of the mouth have no taste. Glass and gold have little taste as compared with salt or sugar. The sense of taste differs from the process of nutrition in the fact that it does not assimilate the body tasted, but reproduces ideally the energy that makes the impression on the sense organ of taste. Even taste, therefore, is an ideal activity, although it is present only when the nutritive energy is assimilating--it perceives the object in a process of dissolution. "Smell is another specialisation which perceives dissolution of objects in a more general form than taste. Both smell and taste perceive chemical changes that involve dissolution of the object." If this is the recognised estimate of taste, which is true as widely as I have been able to inquire, both among physicians and among the latest books on health, it is certainly a case of neglected appreciation such as the world has not witnessed up to the present time. * * * * *