Eyes, Ears and Nose : Part 2

A Handbook of Health
by Woods Hutchinson

(Page 25 of 32)

Catarrh is the result of a succession of neglected "bad colds," caused, not by fresh, cold air, but by hot, stuffy, foul air containing dust and germs. The best and only sure way to avoid catarrh is by breathing nothing but fresh, pure air, day and night, keeping your skin clean and vigorous by cool bathing every day, and taking plenty of play in the open air.

So perfect is this heating, warming, and dust-cleansing apparatus in the nose, that by the time quite cold air has passed through the nostrils, and got down into the back of the throat, it has been warmed almost to the temperature of the body, or blood-heat, and has been moistened and purified of three-fourths of its dust or disease germs. When you go out of doors on a cold, frosty morning, your nose is very likely to block up, because so much hot blood is pumped into these little steam-coils of blood vessels, in order to warm the air properly, that they swell until they almost block up the nostrils.

The Sense of Smell. The lower three-fourths of the nasal passages have nothing whatever to do with the sense of smell; this is found only in the highest, or third, division of the passages, right up under the root of the nose, where odors can readily rise to it. Here can be found a little patch of mucous membrane of a deep yellowish color, which is very sensitive to smells, and from which a number of tiny little nerve twigs run up to form the nerve of smell (olfactory nerve), which goes directly to the brain. The position of the smell area at the highest and narrowest part of the nose passage explains why when you have a very bad cold, you almost lose your sense of smell; the lining of the lower part of the nose has become so inflamed and swollen as to block up the way to the highest part where the smelling is done.

Adenoids. If colds are neglected and allowed to run on, the inflammation spreads through the nose back into the upper part of the throat, or pharynx. Here it attacks a spongy group of glands, like a third tonsil, which swells up until it almost blocks up the nose and makes you breathe through your mouth. These swollen glands are called adenoids, and cause not only mouth-breathing, but deafness, loss of appetite, indigestion, headache, and a stupid, tired condition; so that children that are mouth-breathers are often two or more grades behind in school, poor students, and even stunted and undersized. You can often tell them at sight by their open mouths and vacant, stupid look. A very simple and harmless scraping operation will remove these adenoids entirely, and what a wonderful improvement the mouth-breather will make! He will often catch up two grades, and gain two inches in height and ten pounds in weight within a year.

Adenoids not only cause deafness by blocking up the tube (Eustachian) that runs from the throat to the ear, - the tube through which the air passes when your ear "goes pop," - but are also the commonest cause of ear-ache and gatherings in the ear, which may burst the drum.

The Tongue

The Tongue is not Used chiefly for Tasting. If you will notice the next time that you have a bad cold, you will find that you have almost lost your sense of taste, as well as of smell, so that everything tastes "flat" to you. This illustrates what scientists have known for a long time, but which seems very hard to believe, that two-thirds of what we call taste is really smell. If you carefully block up your nostrils with cotton or wax, so that no air can possibly reach the smell region at the top of them, and blindfold your eyes, and have some one cut a raw potato, an apple, and a raw onion into little pieces of the same size and shape, and put them into your mouth one after the other, you will find that it is difficult to tell which is which.

The only tastes that are really perceived in the mouth are bitter, sweet, sour, and salty; and even these are perceived quite as much by the roof and back of the mouth, especially the soft palate, as they are by the tongue. All the delicate flavors of our food, such as those of coffee or of roast meat or of freshly baked bread, are really smells.

The tongue, which is usually described as the organ of taste, is really a sort of fingerless hand grown up from the floor of the mouth - to help suck in or lap up water or milk, push the food in between the teeth for chewing, and, when it has been chewed, roll it into a ball and push it backward down the throat. It is not even the chief organ of speech; for people who have had their tongues removed on account of cancer, or some other disease, can talk fairly well, although not so clearly as with the whole tongue.

The tongue is simply a "tongue-shaped" bundle of muscles, covered with a thick, tough skin of mucous membrane, dotted all over with little knob-like processes called papillæ, which are of various shapes, but of no particular utility, except to roughen the surface of the tongue and give it a good grip on the food. If the mucous "skin" covering the tongue does not shed off properly, the dead cells on its surface become thickened and whitish, and the germs of the mouth begin to breed and grow in them, forming a sort of mat over the surface. Then we say that the tongue is badly coated. This coating is in part due to unhealthy conditions of the stomach and bowels, and in part to lack of proper cleaning of the mouth and teeth.

The Sense of Taste can usually be Trusted. Since the nose and the tongue have had about five million years' experience in picking out what is good and refusing what is bad, their judgment is pretty reliable, and their opinion entitled to the greatest respect. As a general thing, those things that taste good are wholesome and nutritious; the finest and most enjoyable flavors known are those of our commonest and most wholesome foods, such as good bread, fresh butter, roast meats, apples, cheese, sugar, fruit, etc.; while, on the other hand, those things that taste bad or bitter or salty or sour, or that we have to learn to like, like beer or pickles or strong cheese or tea or coffee, are more often unwholesome or have little nutritive value. Very few real foods taste bad when we first try them. If we used our noses to test every piece of food that went into our mouths, and refused to eat it if it "smelt bad," we should avoid many an attack of indigestion and ptomaine poisoning. It is really a great pity that it is not considered polite to "sniff" at the table.

Houghton Mifflin Company
Copyright, 1911, By Woods Hutchinson
All Rights Reserved
Tenth Impression

About the Author

Woods Hutchinson (1862-1930) was an American physician, born at Selby, Yorkshire, England. He graduated from Penn College, Oskaloosa, Iowa, in 1880 and received his medical degree from the University of Michigan four years later. He worked as a professor of anatomy at the State University of Iowa and then became a professor of comparative pathology at the University of Buffalo.