Summary

David Hartley,  Observations on Man (6th edition…

“ Secondly, the differences of kind in smells are not so many as may appear at first sight, a difference in degree often putting on the appearance of one in kind. Thus an onion cut fresh, and held close to the nose, smells very like asafœtida; and asafœtida, in an evanescent degree, like onion or garlick. Thus a dunghill at a distance has smelt like musk, and a dead dog like elder-flowers. And fœtids are said to enhance the flavour of fragrants. ”
Source: Wikisource

David Hartley,  Observations on Man (6th edition…

“ We may suppose the intellectual pleasures and pains, which are deducible from the flavours, grateful and ungrateful, that ascend behind the uvula into the nose during mastication, and just after deglutition, to have been considered in the last section under the head of taste, since these flavours are always esteemed a part of the tastes of aliments and medicines. And indeed the olfactory nerves seem to have as great a share in conveying to us both the original and derivative pleasures, which are referred to the taste, as the nerves of the tongue ”
Source: Wikisource

David Hartley,  Observations on Man (6th edition…

“ The short, quick, alternate inspirations and expirations, by which we distinguish smells in perfection, are in men, totally or nearly, a voluntary action, derived partly from common respiration, partly from sneezing, the prospect of pleasure and convenience concurring to it, and modelling it, as in other cases. It seems also, that in brutes this action must pass from its pure automatic state to some degree of a voluntary one.
In what manner and degree deglutition is voluntary, has been considered already.
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Source: Wikisource

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