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 1 1|      and pursue the former: and savour in general is an affection
 2 3|      viz. colour, sound, odour, savour, touch, we have treated
 3 3|          or sound, or odour, or savour; and so also respecting [
 4 4|      next to speak of Odour and Savour, both of which are almost
 5 4|        it] the various kinds of savour, already formed, though
 6 4|     kinds, so that all kinds of savour are generated from the water,
 7 4|  undifferentiated in respect of savour [whether developed or undeveloped],
 8 4|       is the efficient cause of savour.~(a) Of these three hypotheses,
 9 4|        to generate all kinds of Savour germs [so that different
10 4|        as that of the colour or savour], so nature, too, by washing
11 4|   potentiality to actuality, is Savour. Savour brings into actual
12 4|        to actuality, is Savour. Savour brings into actual exercise
13 4|   sustained] for why should one savour be perceived, and another
14 4|       the object of Taste, i.e. Savour; for the other affections
15 5|   elemental" water] it contains savour and dryness. Salt, too,
16 5|         both water and air what Savour is in water alone. This
17 5| relation to general health what savour is in the province of nutrition
18 6|      sensible qualities—Colour, Savour, Odour, Sound, Weight, Cold
19 6|       Colour, White x Black; in Savour, Sweet x Bitter, and in