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 1 3|          Why colours, as well as savours and sounds, consist of species
 2 4|       being in different things. Savours, as a class, display their
 3 4|        were, to produce germs of savours of all kinds, so that all
 4 4|      harsh or bitter, or acquire savours of any and every sort; and
 5 4|          almost all kinds of new savours.~(b) It is likewise impossible
 6 4|         germs [so that different savours should arise out of different
 7 4|       cause of sapidity. For all savours [i.e. sapid liquors] exhibit
 8 4|       persons washing Colours or Savours in a liquid cause the water
 9 4| knowledge already acquired.~That Savours, either as a quality or
10 4|        in combination with other savours. Of this we must speak with
11 4|          by the sweet. The other savours are introduced into and
12 4|       black, so the intermediate savours arise from the Sweet and
13 4|      Sweet and Bitter; and these savours, too, severally involve
14 4|        Astringent, and the Acid. Savours and Colours, it will be
15 4|         smooth, while he reduces Savours to the atomic figures. Yet
16 4|        contrary to Black, and in Savours Bitter is contrary to Sweet;
17 4|          are infinite in number, savours also should be infinite; [
18 4|          the other affections of Savours are examined in their proper
19 5|          be analogous to that of Savours; inasmuch as the Sapid Dry
20 5|        be something analogous to savours. Nay, indeed, this analogy
21 5|            for odours as well as savours are spoken of as pungent,
22 5|     coldness and freezing render Savours dull, and abolish odours
23 5|         as has been observed, to savours: to odours of this class
24 5|       For owing to the fact that Savours are qualities of nutrient
25 7|        of sense; for example, of savours, some are classed with Sweet,