Too Long; Didn't Read
When we taste any solid or liquid substance, we have always two distinct perceptions: first, that of the solid or liquid body, which is naturally felt as pressing upon, and therefore as external to, and independent of, the organ which feels it; and secondly, that of particular taste, relish, or savour which it excites in the palate or organ of Tasting, and which is naturally felt, not as pressing upon, as external to, or as independent of, that organ; but as altogether in the organ, and nowhere but in the organ, or in the principle of perception which feels in that organ. When we say that the food which we eat has an agreeable or disagreeable taste in every part of it, we do not thereby mean that it has the feeling or sensation of taste in any part of it, but that in every part of it, it has the power of exciting that feeling or sensation in our palates. Though in this case we denote by the same word (in the same manner, and for the same reason, as in the case of heat and cold) both the sensation and the power of exciting that sensation, this ambiguity of language misleads the natural judgments of mankind in the one case as little as in the other. Nobody ever fancies that our food feels its own agreeable or disagreeable taste.