Here, then, is a most interesting situation, which has been described by the use of two apt phrases: “the poverty of taste” and “the self-sacrificing character of smell.” Our analysis has tended constantly to rob the sense of taste of the richness which we ordinarily credit to it. In fact, modern authorities agree that there are only four qualities which can be truthfully classed as tastes, namely, sweet, salt, sour, and bitter. What we took to be the taste manifold is really a meager equipment of four qualities, with such variations of intensity and combination as these may possess. Both the richness and the manifoldness come from qualities of other senses, parading under the guise of taste. Smell especially is prone to sacrifice its claim in favor of its neighbor, and it is common indeed for us even to use taste names in describing odors; we speak of “sweet odors” and “sour smells,” although sweet and sour are primarily taste qualities. Smell, then, not only entirely yields many of its qualities to the various “taste blends,” but allows some of its own sensations to pass under taste names. Patrick has reported extended observations in which he studied the taste experiences of an anosmic,—a person who had lost the sense of smell. In some of his experiments this woman, with two other women as control subjects, after having been blindfolded, attempted to identify various substances taken into the mouth. The general principles on which the experiments were based are stated as follows: “In theory those substances not recognized by any of the observers depend for their recognition upon sensations of sight; those recognized by the normal observers but not by the anosmic depend upon sensations of smell for their recognition; while those recognized by all observers depend upon either taste, touch, or muscle sensations.” It was further suggested that those substances recognized by the anosmic but not by the normal subjects would seem to depend in the main upon touch or muscle sensations. These experiments disclosed many curious and unexpected facts. Breads and meats, butter, cream, olive oil, and various fruits and vegetables could not be easily identified when only sight was excluded. One of the women, a housekeeper of long experience, could not recognize raw turnip, raw potato, boiled pumpkin, cranberry sauce, or fresh pear when she was blindfolded. Chicken, turkey, and quail were found to differ surprisingly little in actual taste, especially if their characteristic texture, smoothness, and other tactual qualities were eliminated or disguised. The various values placed upon different meats, breads, etc., in the general esteem would seem to depend in great measure on associated ideas and emotions, rather than on their actual qualities for taste.