SECT. I.—ON THE TEMPERAMENTS OF SUBSTANCES AS INDICATED BY THEIR TASTES.
It is not safe to judge from the smell with regard to the temperament of sensible objects; for inodorous substances consist indeed of thick particles, but it is not clear whether they are of a hot or cold nature; and odorous substances, to a certain extent, consist of fine particles and are hot; but the degree of the tenuity of their parts, or of their hotness, is not indicated, because of the inequality of their substance. And still more impracticable is it to judge of them from their colours, for of every colour are found hot, cold, drying, and moistening substances. But in tasting, all parts of the bodies subjected to it come in contact with the tongue and excite the sense, so that thereby one may judge clearly of their powers in their temperaments. Astringents, then, contract, obstruct, condense, dispel, and incrassate; and, in addition to all these properties, they are of a cold and desiccative nature. That which is acid, cuts, divides, attenuates, removes obstructions, and cleanses without heating; but that which is acrid, resembles the acid in being attenuant and purging, but differs from it in this, that the acid is cold, and the acrid hot; and, further, in this, that the acid repels, but the acrid attracts, discusses, breaks down, and is escharotic. In like manner, that which is bitter cleanses the pores, is detergent and attenuant, and cuts the thick humours without sensible heat. What is watery is cold, incrassate, condenses, contracts, obstructs, mortifies, and stupefies. But that which is salt contracts, braces, preserves as a pickle, dries, without decided heat or cold. What is sweet relaxes, concocts, softens, and rarefies: but what is oily humectates, softens, and relaxes.