called sweet; but such as do this without sensible delight, are called fat. If, then, you wish to form a judgment of acrimony, you may learn to do so from garlic, onions, and the like, which are to be frequently tasted and long masticated, in order that the sensation thereby imparted may be fixed in the memory. But if you wish to acquire the perception of astringency, you may do so from galls, sumach, and the like; if of bitterness, from natron and bile; and if of sweetness, from rob and honey. Further, if you would wish to judge of such things as are devoid of all qualities, or of an intermediate quality as to taste, take water, and having tasted it, retain the perception in your memory; but see that it be the purest water, and that it contain none of the aforesaid qualities; neither sweetness, acidity, acrimony, nor bitterness; and, in addition, that it be neither very hot nor very cold. Proceeding from this, you may the more readily perceive the obscure taste of certain juices which I call moderately sweet, but which others call watery; such as the juice of green reeds and of grass, of wheat and of barley, and of moderately sweet things, as resembling what I have described to be of all other things the most devoid of qualities, I mean water, which is in an intermediate state between heat and cold, or inclines a little to cold. If being endowed with such a taste, it have not a liquid but a dry consistence, it must necessarily be terrene and desiccative without pungency. These things are called emplastic, such as starch, and most of the thoroughly-washed metals, as pompholyx, ceruse, calamine, Cimolian earth, Samian earth, and the like. Some are not only terrene, but also watery in their nature; and some contain no little air in them: such are viscid and therefore emplastic. There are two kind of emplastic medicines, the one very terrene and dry, and the other altogether viscid, being composed of water, earth, and, for the most part, of air, such as sweet oil. The white of an egg is similar to oil, but more terrene. The cheesy part of milk is emplastic, and so also the fat of swine. The fat and suet of a bull and a buck-goat are acrid, and more terrene than that of swine. That of a goose or a cock is hotter and drier than that of swine; but of subtile parts, and by no means terrene. The fats then, if they have no acrimony, are emplastic, or obstruent of the pores, more especially if of a drier and more terrene nature, such as well-washed wax. Emplastic medicines then are of such a nature. But astringents are terrene, and with regard to the composition of their particles are thick; but in their qualities they are cold. Acids in composition are attenuating, but cold, like astringents. The terrene particles contained in the juices, which, when melted, contract and dry the humidity of the sentient parts of the tongue, if particularly rough, are called sour; but if less so, austere; and we properly call the temperament of such juices cold.