 Hume—like Shaftesbury and Hutcheson before him, and Reid after him (Cooper 1711, 17, 231; Hutcheson 1725, 16–24; Reid 1785, 760–761)—regarded the faculty of taste as a kind of “internal sense.” Unlike the five “external” or “direct” senses, an “internal” (or “reflex” or “secondary”) sense is one that depends for its objects on the antecedent operation of some other mental faculty or faculties. Reid characterizes internal sense as follows: