and practice extend our pleasure; teach us to relish finer melody, and by degrees enable us to enter into the intricate and compounded pleasures of harmony. So an eye for the beauties of painting is never all at once acquired. It is gradually formed by being conversant among pictures, and studying the works of

the best masters.

Precisely in the same manner, with respect to the beauty of composition and discourse, attention to the most approved models, study of the best authors, comparisons of lower and higher degrees of the same beauties, operate towards the refinement of Taste. When one is only beginning his acquaintance with works of genius, the sentiment which attends them is obscure and confused. He cannot point out the several excellencies or blemishes of a performance which he peruses; he is at a loss on what to rest his judgment; all that can be expected is, that he should tell in general whether he be pleased or not. But allow him more experience in works of this kind, and his Taste becomes by degrees more exact and enlightened. He begins to perceive not only the character of the whole, but the beauties and defects of each part; and is able to describe the peculiar qualities which he praises or blames. The mist is 'dissipated which seemed formerly to hang over the object; and he can at length pronounce firmly, and without hesitation, concerning it. Thus in Taste, considered as mere sensibility, exercise opens a great source of improvement.

But although Taste be ultimately founded on sensibility, it must not be considered as instinctive sensibility alone. Reason and good sense, as I before hinted, have so extensive an influence on all the

operations and decisions of Taste, that a thorough good Taste may well be considered as a power compounded of natural sensibility to beauty, and of improved understanding. In order to be satisfied of this, let us observe, that the greater part of the productions of genius are no other than imitations of nature; representations of the characters, actions, or manners of men. The pleasure we receive from such imitations or representations is founded on mere Taste; but to judge whether they be properly executed belongs to the understanding, which compares the copy with the original.

In reading, for instance, such a poem as the Eneid, a great part of our pleasure arises from the plan or story being well conducted, and all the parts joined together with probability and due connection; from the characters being taken from nature, the sentiments being suited to the characters, and the style to the sentiments. The pleasure which arises from a poem so conducted, is felt or enjoyed by Taste as an internal sense; but the discovery of this conduct in the poem is owing to reason; and the more that reason enables us to discover such propriety in the conduct, the greater will be our pleasure. We are pleased, through our natural sense of beauty. Reason shews us why, and upon what grounds, we are pleased. Wherever, in works of Taste, any resem. blance to nature is aimed at; wherever there is any reference of parts to a whole; or of means to an end, as there is indeed in almost every writing and discourse; there the understanding must always have a great part to act.

Here then is a wide field for reason's exerting its

powers in relation to the objects of Taste, particularly with respect to composition, and works of genius; and hence arises a second and a very considerable source of the improvement of Taste, from the application of reason and good sense to such productions of genius. Spurious beauties, such as unnatural characters, forced sentiments, affected style, may please for a little; but they please only because their opposition to nature and to good sense has not been examined, or attended to. Once shew how nature might have been more justly imitated or represented; how the writer might have managed his subject to greater advantage; the illusion will presently be dissipated, and these false beauties will please no more.

From these two sources then, first, the frequent exercise of Taste, and next the application of good sense and reason to the objects of Taste, Taste as a power of the mind receives its improvement. In its perfect state it is undoubtedly the result both of nature and of art. It supposes our natural sense of beauty to be refined by frequent attention to the most beautiful objects, and at the same time to be guided and improved by the light of the understanding.

I must be allowed to add, that as a sound head, so likewise a good heart, is a very material requisite to just Taste. The moral beauties are not only in themselves superior to all others, but they exert an influence, either more near or more remote, on a great variety of other objects of Taste. Wherever the affections, characters, or actions of men are concerned (and these certainly afford the noblest subjects to genius), there can be neither any just or affecting description of them, nor any thorough feeling of the

beauty of that description, without our possessing the virtuous affections. He whose heart is indelicate or hard, he who has no admiration of what is truly noble or praiseworthy, nor the proper sympathetic sense of what is soft and tender, must have a very imperfect relish of the highest beauties of eloquence and poetry.

The characters of Taste, when brought to its most improved state, are all reducible to two, Delicacy and Correctness.

Delicacy of Taste respects principally the perfection of that natural sensibility on which Taste is founded. It implies those finer organs or powers which enable us to discover beauties that lie hid from a vulgar eye. One may have strong sensibility, and yet be deficient in delicate Taste. He may be deeply impressed by such beauties as he perceives; but he perceives only what is in some degree coarse, what is bold and palpable; while chaster and simpler ornaments escape his notice. In this state Taste generally exists among rude and unrefined nations. But a person of delicate Taste both feels strongly and feels accurately. He sees distinctions and dif ferences where others see none; the most latent beauty does not escape him, and he is sensible of the smallest blemish. Delicacy of Taste is judged of by the same marks that we use in judging of the delicacy of an external sense. As the goodness of the palate is not tried by strong flavours, but by a mixture of ingredients, where, notwithstanding the confusion, we remain sensible of each; in like manner delicacy of internal Taste appears, by a quick and lively sensibility to its finest, most compounded, or most latent objects.

Correctness of Taste respects chiefly the improvement which that faculty receives through its connection with the understanding. A man of correct

Taste is one who is never imposed on by counterfeit beauties; who carries always in his mind that standard of good sense which he employs in judging of every thing. He estimates with propriety the comparative merit of the several beauties which he meets with in any work of genius; refers them to their proper classes; assigns the principles, as far as they can be traced, whence their power of pleasing flows; and is pleased himself precisely in that degree in which he ought, and no more.

*

It is true that these two qualities of Taste, Delicacy and Correctness, mutually imply each other. No Taste can be exquisitely delicate without being correct; nor can be thoroughly correct without being delicate. But still a predominancy of one or other quality in the mixture is often visible. The power of Delicacy is chiefly seen in discerning the true merit of a work; the power of Correctness, in rejecting false pretensions to merit. Delicacy leans more to feeling; Correctness more to reason and judgment. The former is more the gift of nature; the latter more the product of culture and art. Among the ancient critics, Longinus possessed most Delicacy; Aristotle most Correctness. Among the moderns, Mr. Addison is a high example of delicate Taste; Dean Swift, had he written on the subject of criticism, would perhaps have afforded the example of a correct one.

Having viewed Taste in its most improved and perfect state, I come next to consider its de

from that taste, the fluctuations and change