Criminal Psychology: A Manual for Judges, Practitioners, and Students

by Hans Gross

Section 102. (5) Illusions of the Sense of Taste.

Illusions of taste are of importance for us only in cases of poisoning in which we want the assistance of the victim, or desire to taste the poison in question in order to determine its nature. That taste and odor are particularly difficult to get any unanimity about is an old story, and it follows that it is still more difficult clearly to understand possible illusions of these senses. That disease can cause mistaken gustatory impressions is well known. But precedent poisoning may also create illusions. Thus, observation shows that poisoning by rose-santonin (that well-known worm remedy to which children are so abnormally sensitive) causes a long-enduring, bitter taste; sub-cutaneous morphine poisoning causes illusory bitter and sour tastes. Intermittent fevers tend to cause, when there is no attack and the patient feels comparatively well, a large number of metallic, particularly coppery tastes. If this is true it may lead to unjustified suspicions of poisoning, inasmuch as the phenomena of intermittent fever are so various that they can not all be identified.

Imagination makes considerable difference here. Taine tells somewhere of a novelist, who so graphically described the poisoning of his heroine that he felt the taste of arsenic and got indigestion. This may be possible, for perhaps everybody has already learned the great influence of the false idea of the nature of a food. If some salt meat is taken to be a sweet pastry, the taste becomes disgusting because the imaginary and the actual tastes seem to be mixed. The eye has especial influence, and the story cited and denied a hundred times, that in the dark, red wine and white wine, chicken and goose, can not be distinguished, that the going out of a cigar is not noted, etc., is true. With your eyes closed it may be possible to eat an onion instead of an apple.

Prior tastes may cause significant gustatory illusions. Hence, when assertions are made about tastes, it is always necessary to inquire at the outset what had been eaten or drunk before. Experienced housewives take this fact into consideration in setting their tables and arranging their wines. The values of the wines are considerably raised by complete illusions of taste. All in all, it must not be forgotten that the reliability of the sense of taste can not be estimated too low. The illusions are greatest especially when a thing has been tasted with a preconceived notion of its taste.

Section 103. (6) The Illusions of the Olfactory Sense.

Olfactory illusions are very rare in healthy people and are hence of small importance. They are frequent among the mentally diseased, are connected in most cases with sexual conditions and then are so vivid that the judge can hardly doubt the need of calling in the physician. Certain poisons tend to debauch the olfactory sense. Strychnine, e.g., tends to make it finer, morphine duller. People with weak lungs try, in most cases, to set their difficulty of breathing outside themselves and believe that they are inhaling poisoned air, coal-gas, etc. If one considers in this connection the suspiciousness which many people suffering from lung trouble often exhibit, we may explain many groundless accusations of attempted murder by stifling with poisonous or unbreathable gas. If this typical illusion is unknown to the judge he may find no reason for calling in the physician and then—injustice.

The largest number of olfactory illusions are due to imagination. Carpenter’s frequently cited case of the officials who smelled a corpse while a coffin was being dug up, until finally the coffin was found to be empty, has many fellows. I once was making an examination of a case of arson, and on approaching the village noted a characteristic odor which is spread by burned animals or men. When we learned that the consumed farm lay still an hour’s ride from the village, the odor immediately disappeared. Again, on returning home, I thought I heard the voice of a visitor and immediately smelled her characteristic perfume, but she had not been there that day.

Such illusions are to be explained by the fact that many odors are in the air, that they are not very powerfully differentiated and may hence be turned by means of the imagination into that one which is likely to be most obvious.

The stories told of hyper-sensitives who think they are able to smell the pole of a magnet or the chemicals melted into a glass, belong to this class. That they do so in good faith may be assumed, but to smell through melted glass is impossible. Hence it must be believed that such people have really smelled something somewhere and have given this odor this or that particular location. Something like this occurs when an odor, otherwise found pleasant, suddenly becomes disgusting and unbearable when its source is unknown. However gladly a man may eat sardines in oil he is likely to turn aside when his eyes are closed and an open can of sardines is held under his nose. Many delicate forms of cheese emit disgusting odors so long as it is not known that cheese is the source. The odor that issues from the hands after crabs have been eaten is unbearable; if, however, one bears in mind that the odor is the odor of crabs, it becomes not at all so unpleasant.

Association has much influence. For a long time I disliked to go to a market where flowers, bouquets, wreaths, etc., were kept because I smelled dead human bodies. Finally, I discovered that the odor was due to the fact that I knew most of these flowers to be such as are laid on coffins—are smelled during interment. Again, many people find perfumes good or bad as they like or dislike the person who makes use of them, and the judgment concerning the pleasantness or unpleasantness of an odor is mainly dependent upon the pleasantness or unpleasantness of associative memories. When my son, who is naturally a vegetarian and who could never be moved to eat meat, became a doctor, I thought that he could never be brought to endure the odor of the dissecting room. It did not disturb him in the least, however, and he explained it by saying: “I do not eat what smells like that, and I can not conceive how you can eat anything from the butcher shops where the odor is exactly like that of the dissecting room.” What odor is called good or bad, ecstatic or disgusting, is purely a subjective matter and never to be the basis of a universal judgment. Statements by witnesses concerning perceptions of odor are valueless unless otherwise confirmed.