Odor

Fills the overflowing sky.

And the plains that silent lie Underneath the leaves unsodden Where the infant Frost has trodden With his morning-winged feet, Whose bright print is gleaming yet; And the red and golden vines Piercing with their trellis lines The rough, dark-skirted wilderness; The dun and bladed grass no less Pointing from this hoary tower In the windless air; The flower glimmering at my feet; The line of the olive-sandalled Apennine In the south dimly islanded; And the Alps, whose snows are spread High between the clouds and sun; And of living things each one, And my spirit, which so long Darkened this swift stream of song, Interpenetrated lie By the glory of the sky, Be it Love, Light, Harmony, Odour, or the soul of all Which from heaven like dew doth fall, Or the mind which feeds this verse, Peopling the lone universe.

Noon descends; and after noon Autumn's evening meets me soon, Leading the infantine moon And that one star which to her Almost seems to minister Half the crimson light she brings From the sunset's radiant springs.

And the soft dreams of the morn, Which like winged winds had borne To that silent isle which lies Mid remembered agonies The frail bark of this lone being, Pass, to other sufferers fleeing, And its ancient pilot, Pain, Sits beside the helm again.

As summer clouds dissolve unburdened of their rain as a far taper fades with fading night as a brief insect dies with dying day.

My song its pinions disarrayed of might drooped or it closed the echoes far away of the great voice which did its flight sustain.

As waves which lately paved his watery way Hiss round a drowner's head in their tempestuous play Music, when soft voices die, vibrates in the memory; Odours, when sweet violets sicken, live within the sense they quicken; Rose leaves, when the rose is dead, are heaped for the Beloved's bed; And so thy thoughts, when thou art gone, Love itself shall slumber on.

Dirge for the Year Orphan Hours, the year is dead! Come and sigh, come and weep.

[laughs] Wow, uh, well, have fun going off to, uh, Libya.

More like, more like Smell-ya when you get there.

[laughs]

'Cause that's what they're gonna be doing when you get there.

It becomes the gentle architecture through which air and sound move.

Scent also gathers according to place.

The summit carries dry grass and open wind.

The middle slope smells warmer and more sunlit, and the valley holds wet soil, leaves and limestone moisture.

By smelling By blowing or breathing hard upon a sample of tea And then quickly catching the odor emitted from it A fair estimate of its general character and value may be arrived at To judge by this method however An acquaintance with the distinctive flavors and peculiarities Of the various sorts and grades Will be first necessary This knowledge is best acquired by adopting As a type Or standard A sample of the tea to be matched And educating this sense To its flavor and aroma It is not for a moment claimed That this test will be At all times accurate or reliable And only a general Estimate can be formed Especially If suffering from a cold In which case Its true character or value Cannot Be even approximated Again Many teas that May be new And nosy In the hand Will be Thin and flat In the cup The flashy Or evanescent Flavor Passing off rapidly On infusion By masticating A close and almost Accurate estimate of the Character and Value of a Tea Can be Formed by Chewing a few of the Leaves With this Method a good Tea may be Recognized by the Ready manner In which the Leaves Almost dissolve in the Mouth on Slight Mastication Becoming Quickly reduced to a Pasty Consistency if Young Tender and Succulent The Sap or Juice Yielded will be Abundant Pungent and Pleasing to the Taste If of the Green or Japan Variety the Residue will be of a Bright Natural green Color on Removal Rich Olive-green if Oolong of a rich Reddish brown Tint if Congo and Dark red if India or Ceylon but if composed of old Inferior Spent or Spurious Leaves they will be Found difficult to Masticate Being dry Chippy Sappeless and Tough in Texture Yielding little or no juice according to its Age and inferiority Whatever Little is expressed being Wild Weedy Woody Herby Mousey Grassy or Metallic and bitterly astringent to the taste the residue being dark in color Coarse or granulated on removal This Test should not be resorted to Only on extreme occasions as a too frequent chewing of tea leaves Owing to the tannin in their composition Severely affects the nervous system and ultimately the digestive organs.

By infusing or drawing Is unquestionably the most Reliable and Satisfactory method of testing or appraising tea Being the one adopted by All brokers Experts and dealers As the Most conclusive and Least injurious to the System For this purpose A number of small porcelain cups Scales and Half dime weight is requisite Together with a Perfectly clean kettle and Freshly distilled or filtered water Briskly boiled Take the Weight of the half Dime of leaves and Mark the Cups to correspond with the samples Under examination Then Pour on the briskly boiling Water and Allow it to draw From three to five minutes By the watch First seeing that the cups Are thoroughly Clean and Dry or better still Heated or rinsed with Boiling water Before weighing or putting in the tea as Cups used for Drawing other Sorts of tea will impart the flavour of those previously Tested to the last If not properly washed and dried before using again Also See that the water is briskly boiling before pouring it on the leaves as water Not Properly boiling will cause the leaves to float If Large cups are Used the quantity of leaves Should be increased Proportionately say to that of a dime in weight for an ordinary teacup it is customary with some Brokers and Tea testers to cover the cups with a lid or saucer during Infusion but this precaution is not absolutely Necessary Still, it has its benefits as it prevents the vapor and aroma from escaping both valuable factors in the exact testing of tea.

The water used should be as soft and pure as can be obtained boiled briskly and used only at the boiling point that is it must boil but not overboil for if it be allowed to do so for even a few minutes it will not extract the full strength and flavor of the leaves expert tea testers are most particular in this respect watching their kettles so that the water may be used the minute it boils and if any water remains in the kettle it is poured off and refilled with fresh water before using again as the effect of using water that has been boiled a second time is the same as that of water which has been overboiled In testing teas by infusing or drawing five important points are to be considered body color Strength Flavor And Aroma Of The Liquor The Tea Combining These Qualities In The Highest Degree Proving Of Course The Best On Removing The Lids If Used Inhale The Vapor Slowly Noting Its Aroma At The Same Time Next Stir The Leaves Gently With A Spoon For A Few Minutes And Smell Them Occasionally Also Noting Their Odor By Which Time The Tea Will Be Cool Enough To Taste Before Doing So However Observe The Color Of The Liquor An Important Factor In Tea A Rich Straw Golden Or Corn Yellow Colored Liquor Generally If Not Invariably Indicating A Tea Of Fine Quality Except It Be Of The Congo India Or Ceylon Variety Next Taste The Tea By Sipping It So As To Strike The Palate But Do Not Swallow As It Kills The Taste And Noting Its Body Flavor Strength And Pungency While So Doing Comparing It With The Tea Required Or To Be Matched But while a clear bright sparkling liquor denotes a fine tea it does not always determine its body or strength as many light liquored teas are full and round in body pungent and snappy others again though dark and heavy in liquor are yet devoid of strength and flavour the liquor of old and inferior teas being invariably dark thick or muddy in colour and lacking in briskness and flavour after an opinion has been formed of the liquor in all its relations next examine the infused leaves with regard to their size colour form texture and condition as all these points have an indirect bearing on the age quality character and value of the tea under examination the infused leaves of fine pure teas range from small to medium in size perfect or nearly so in shape regular and symmetrical in form uniform and unbroken in appearance while the infused leaf of low-grade and adulterated teas is large and dark red or brown in colour broken irregular and different in size form and colour from the true tea leaf the smaller brighter and more symmetrical the infused leaf the higher the grade and consequently the greater the value of the tea that of fine oolongs being olive green with slightly brown or burnt edges congoos and souchong's rich reddish brown india and ceylon's salmony red scented teas possessing a small olive green infused leaf in green teas those yielding a bright sparkling amber coloured liquor with small or medium infused leaf and presenting an unbroken and uniform appearance are the best the same rules that govern in the selection of green teas also applying to japans the value of tea commercially depends principally upon the character and flavour of the infusion and also on the aroma imparted to it by the volatile oil which is not generally estimated by chemists owing to the imperfect methods of obtaining it and the difficulty attending the operation but commercially the value of a tea is based on the amount of extract it yields as well as on the quantity of thane and tannin contained therein tea testers and experts on the other hand take no account of thane which is almost tasteless but which is at the same time physiologically the most important constituent of tea and so far as total extract is concerned congou teas are inferior in quantity to oolong greens and japans while the latter in turn yield a larger percentage of thane than either india or cingons notwithstanding that it is claimed that they yield less Yet it must be admitted that a deeper color is imparted to the infusion by India and Ceylon teas, and that they are also of greater strength than China and Japan teas in fullness, not delicacy, of flavor.

The former claim is not borne out by either analysis or testing.

There is also no uniform relation existing between the chemical composition of teas and their commercial value as the percentage of extract determined by a half hour's boiling of the leaves in 100 parts of distilled water bears in China and Japan teas particularly a more uniform relation to the price although the total extract obtained by exhausting the leaf is very irregular.

And although the perfume that rose to his nostrils was like the perfume of flowers preserved by some artificial process, rather than the great clean smells of a virgin world such as he was used to, it was nevertheless the smell of his boyhood, and it moved him powerfully.

Odour is the one thing that is impossible to recall in exile.

Sights and sounds the imagination can always reconstruct after a fashion, but odour is too elusive.

It rose now to his nostrils as something long forgotten and swept him with a wave of memory that was extraordinarily keen.

All right, yeah, give me the other one, Shannon.

Last name, Odor, and the first name, Dusty.

Dusty Odor.

Oh, boy.

Really? And was that guy the dirty kid? No.

It is also selective by design.

Smell links directly to emotion centers, which is why memories flood back.

A scent does not take the long, careful route through your brain that many other senses do.

It can reach regions involved in emotion and memory with startling speed, which is why a single whiff can pull you into a childhood kitchen or a specific rainy tower.

They build experiences that land in feeling before thought.

Even grief can be triggered by an ordinary odor on a coat or pillow.

Smell is chemistry, yet it behaves like time travel.

Your nose samples the air.

The scent provides a sensory signal, and the breath provides a mechanical signal, and together they can reinforce the same direction.

It becomes a quiet conversation with the nervous system.

Scent memory can shape emotional regulation more powerfully than logic.

A smell can unlock a feeling before you know what the smell is.

That is because olfaction is deeply entangled with memory and emotion circuits.

It demonstrates that digestion is not a passive system waiting for food.

It is an anticipatory system that responds to sensory information long before eating begins.

Scent can influence digestion before food is consumed.