■ ^fcsas.. ■ • . asms THE WILLIAM R. PERKINS LIBRARY OF DUKE UNIVERSITY Rare Books i rf h.SdtrvTfi- Eight HojsT'Eidm? Btj PHILOSOPHICAL INQUIRY INTO THE ORIGIN OF OUR IDEAS OF THE SUBLIME AND BEAUTIFUL. WITH AN INTRODUCTORY DISCOURSE CONCERNING TASTE, AND SEVERAL OTHER ADDITIONS. PHILADELPHIA: PRINTED FOR D. JOHNSON, PORTLAND, BY J. WATTS. 1806. '■ ■-% KWtqh*- CONTENTS. Page Introduction, on Taste 1 PART L SECT. I. Novelty 33 SECT. II. Pain and Pleasure 35 SECT. III. The difference between the removal of Pain and positive Pleasure 38 SECT. IV. Of Delight and Pleasure, as opposed to each other 41 SECT. V. Joy and Grief 44 SECT. VI. Of the Passions which belong to Self- preservation 46 SECT. VII. Of the Sublime 47 SECT. VIII. Of the Passions which belong to So- ciety 49 SECT. IX. The final cause of the difference between the passions belonging to Self-preservation, and those which regard the Society of the Sexes 51 SECT. X. Of Beauty 53 SECT. XI. Society and Solitude 55 SECT. XII. Sympathy, Imitation, and Ambition 56 SECT. XIII. Sympathy 57 SECT. XIV. The effects of Sympathy in the dis- tresses of others 58 CONTENTS. SECT. XV. Of the effects of Tragedy 61 SECT. XVI. Imitation 64 SECT. XVII. Ambition 66 SECT. XVIII. The Recapitulation 68 SECT. XIX. The Conclusion 70 PART II. SECT. I. Of the passion caused by the Sublime 77 SECT. II. Terror 78 SECT. III. Obscurity 80 SECT. IV. Of the difference between Clearness and Obscurity with regard to the Passions 82 SECT. [IV.] The same subject continued 83 SECT. V. Power 89 SECT. VI. Privation 100 SECT. VII. Vastness 102 SECT. VIII. Infinity. 104 SECT. IX. Succession and Uniformity 106 SECT. X. Magnitude in Building 109 SECT. XI. Infinity in pleasing Objects 110 SECT. XII. Difficulty 111 SECT. XIII. Magnificence 112 SECT. XIV. Light 115 SECT. XV. Light in Building 117 SECT. XVI. Colour considered as productive of the Sublime 118 SECT. XVII. Sound and Loudness 120 SECT. XVIII. Suddenness 121 SECT. XIX. Intermitting 122 SECT. XX. The Cries of Animals 123 SECT. XXI. Smell and Taste. Bitters and Sten- ches 124 SECT. XXII. Feeling. Pain. 127 CONTENTS. PART III. SECT. I. Of Beauty 12 9 SECT. II. Proportion not the cause of Beauty in Vegetables 131 SECT. III. Proportion not the cause of Beauty in Animals 137 SE CT. IV. Proportion not the cause of Beauty in the human species 139 SECT. V. Proportion further considered 149 SECT. VI. Fitness not the cause of Beauly 153 SECT. VII. The real effects of Fitness 158 SECT. VIII. The Recapitulation 162 SECT. IX. Perfection not the cause of Beauty 163 SECT. X. How far the idea of Beauty may be ap- plied to the qualities of the mind 164 SECT. XI. How far the idea of Beauty may be ap- plied to virtue 1 66 SECT. XII. The real cause of Beauty 167 SECT. XIII. Beautiful objects small 168 SECT. XIV. Smoothness 1^0 SECT. XV. Gradual Variation 171 SECT. XVI. Delicacy 1~4 SECT. XVII. Beauty in Colour 175 SECT. XVIII. Recapitulation I77 SECT. XIX. The Physiognomy 178 SECT. XX. The Eye 1 78 SECT. XXI. Ugliness Igg SECT. XXII. Grace 1 80 SECT. XXIII. Elegance and Speciousness 181 SECT. XXIV The Beautiful in Feeling i8 9 SECT. XXV. The Beautiful in Sounds 185 SECT. XXVI. Taste and Smell 1 88 SECT. XXVII. The Sublime and Beautiful com- pared 189 SECT. I. « Beautiful SECT. II. SECT. III. SECT. IV. SECT. V. SECT. VI. SECT. VII. gans SECT. VII CONTENTS, PART IV. Of the efficient cause of the Sublime and 193 Association 196 Cause of Pain and fear 197 Continued 200 How the Sublime is produced 202 How pain can be a cause of delight 203 Exercise necessary for the finer Or- 205 I. Why thing's not dangerous sometimes produce a passion like Terror 206 SECT. IX. Why visual objects of great dimensions are Sublime 207 SECT. X. Unity, why requisite to vastness 209 SECT. XL The artificial Infinite 211 SECT. XII. The vibrations must be similar 213 SECT. XIII. The effects of succession in visual objects explained 214 SECT. XIV. Locke's opinion concerning Darkness considered 218 SECT. XV. Darkness terrible in its own nature 220 SECT. XVI. Why darkness is terrible 222 SECT. XVII. The effects of Blackness 224 SECT. XVIII. The effects of Blackness modera- ted 227 SECT. XIX. The physical cause of Love 229 SECT. XX. Why Smoothness is beautiful 231 SECT. XXI. Sweetness, its nature 233 SECT. XXII. Sweetness relaxing 237 SECT. XXIII. Variation why beautiful 239 SECT. XXIV. Concerning Smallness 241 SECT. XXV. Of Colour 246 CONTENTS. PART V. SECT. I. Of Words 24S SECT. II. The common effect of Poetry, not by raising- ideas of Things 250 SECT. III. General words before ideas 253 SECT. IV. The effects of Words 256 SECT. V. Examples that words may affect without raising- images. 258 SECT. VI. Poetry not strictly an imitative art 266 SECT. VII. How Words influence the Passions 267 INTRODUCTION. ON TASTE. ON a superficial view, we may seem to differ very widely from each other in our reason- ings, and no less in our pleasures : but, not- withstanding this difference, which I think to be rather apparent than real, it is probable that the standard both of Reason and Taste is the same in all human creatures ; for, if there were not some principles of judgment as well as of sentiment common to all mankind, no hold could possibly be taken either on their reason or their passions, sufficient to maintain the ordinary correspondence of life. It ap- A 2 2 INTRODUCTION. pears, indeed, to be generally acknowledged, that with regard to truth and falsehood there is something fixed. We find people in their disputes continually appealing to certain tests and standards, which are allowed on all sides, and are supposed to be established in our com- mon nature. But there is not the same ob- vious concurrence in any uniform or settled principles which relate to Taste. It is even commonly supposed that this delicate and aerial faculty, which seems too volatile to en- dure even the chains of a definition, cannot be properly tried by any test, nor regulated by any standard. There is so continual a call for the exercise of the reasoning faculty, and it is so much strengthened by perpetual con- tention, that certain maxims of right reason seem to be tacitly settled amongst the most ignorant. The learned have improved on this rude science, and reduced those maxims into a system. If Taste has not been so happily cultivated, it was not that the subject was bar- ren, but that the labourers were few or negli- gent ; for, to say the truth, there are not the same interesting motives to impel us to fix the one, which urge us to ascertain the other. And, after all, if men differ in their opinion ON TASTE. 3 concerning such matters, their difference is not attended with the same important conse- quences ; else I make no doubt but that the logic of Taste, if I may be allowed the ex- pression, might very possibly be as well di- gested, and we might come to discuss matters of this nature with as much certainty, as those which seem more immediatelj within the pro- vince of mere reason. And indeed it is very necessary, at the entrance into such an in- quiry as our present, to make this point as clear as possible ; for if Taste has no fixed principles, if the imagination is not affected according to some invariable and certain laws, our labour is like to be employed to very lit- tle purpose; as it must be judged an useless, if not an absurd, undertaking, to lay down rules for caprice, and to set up for a legis- lator of whims and fancies. The term Taste, like all other figurative terms, is not extremely accurate: the thing which we understand by it is far from a sim- ple and determinate idea in the minds of most men, and it is therefore liable to uncertainty and confusion. I have no great opinion of a definition, the celebrated remedy for the cure 4 INTRODUCTION. of this disorder. For, when we define, we seem in danger of circumscribing nature within the bounds of our own notions, which we often take up by hazard, or embrace on trust, or form out of a limited and partial con- sideration of the object before us, instead of extending our ideas to take in all that nature comprehends, according to her manner of combining. We are limited in our inquiry by the strict laws to which we have submitted at our setting out. Circa vilem patulumque morabimnr orbem, Unde pudor proferre pedem vetat aut operis lex. A definition may be very exact, and yet go but a very little way towards informing us of the nature of the thing defined ; but let the virtue of a definition be what it will, in the order of things, it seems rather to follow than to precede our inquiry, of which it ought to be considered as the result. It must be ac- knowledged, that the methods of disquisition and teaching may be sometimes different, and on very good reason undoubtedly ; but, for my p^rt, I am convinced that the method of teaching which approaches most nearly to the method of investigation is incomparably the ON TASTE. 5 best; since, not content with serving up a few barren and lifeless truths, it leads to the stock on which they grew ; it tends to set the reader himself in the track of invention, and to direct him into those paths in which the author has made his own discoveries, if he should be so happy as to have made any that are valuable. But, to cut off all pretence for cavilling, I mean by the word Taste no more than that fa- culty or those faculties of the mind which are affected with, or which form a judgment of, the works of imagination and the elegant arts. This is, I think, the most general idea of that word, and what is the least connected with any particular theory. And my point, in this inquiry, is to find whether there are any principles, on which the imagination is affect- ed, so common to all, so grounded and cer- tain, as to supply the means of reasoning sa- tisfactorily about them. And such principles of Taste I fancy there are, however paradox- ical it may seem to those who, on a superfi- cial view, imagine that there is so great a di- versity of Tastes, both in kind and degree, that nothing can be more indeterminate. 6 INTRODUCTION. All the natural powers in man, which I know, that are conversant about external ob- jects, are the senses, the imagination, and the judgment. And, first, with regard to the Senses. We do, and we must, suppose, that, as the conformation of their organs are nearly or altogether the same in all men, so the man- ner of perceiving external objects is in all men the same, or with little difference. We are satisfied that what appears to be light to one eye appears light to another; that what seems sweet to one palate, is sweet to another; that what is dark and bitter to this man, is likewise dark and bitter to that: and we con- clude in the same manner of great and little, hard and soft, hot and cold, rough and smooth, and indeed of all the natural quali- ties and affections of bodies. If we suffer ourselves to imagine that their senses present to different men different images of things, this sceptical proceeding will make every sort of reasoning, on every subject, vain and frivolous, even that sceptical reasoning itself which had persuaded us to entertain a doubt concerning the agreement of our perceptions. But, as there will be little doubt that bodies present similar images to the whole species, ON TASTE. 7 it must necessarily be allowed, that the plea- sures and the pains which every object ex- cites in one man, it must raise in all mankind, whilst it operates naturally, simply, and by its proper powers only • for, if we deny this, we must imagine that the same cause, operat- ing in the same manner, and on subjects of the same kind, will produce different effects, which would be highly absurd. Let us first consider this point in the sense of Taste, and the rather as the faculty in question has taken its name from that sense. All men are agreed to call vinegar sour, honey sweet, and aloes bitter : and as they are all agreed in finding these qualities in those objects, they do not in the least differ concerning their effects with regard to pleasure and pain. They all con- cur in calling sweetness pleasant, and sourness and bitterness unpleasant. Here there is no diversity in their sentiments ; and that there is not, appears fully from the consent of all men in the metaphors which are taken from the sense of Taste. A sour temper, bitter expressions, bitter curses, a bitter fate, are terms well and strongly understood by all. And we are altogether as well understood when we say, a sweet disposition, a sweet 8 INTRODUCTION person, a sweet condition, and the like. It is confessed, that custom, and some oJier causes, have made many deviations from the natural pleasures or pains which belong to these several Tastes ; but then the power of distinguishing between the natural and the acquired relish remains to the very last. A man frequently comes to prefer the taste of tobacco to that of sugar, and the flavour of vinegar to that of milk; but this makes no confusion in Tastes, whilst he is sensible that the tobacco and vinegar are not sweet, and whilst he knows that habit alone has recon- ciled his palate to these alien pleasures. Even with such a person we may speak, and with sufficient precision, concerning Tastes. But should any man be found, who declares that to him tobacco has a Taste like sugar, and that he cannot distinguish between milk and vinegar ; or that tobacco and vinegar are sweet, milk bitter, and sugar sour; we imme- diately conclude that the organs of this man are out of order, and that his palate is utterly vitiated. We are as far from conferring with such a person upon Tastes, as from rea- soning concerning the relations of quantity with one who should deny that all the parts ON TASTE. 9 together were equal to the whole. We do not call a man of this kind wrong in his no- tions, but absolutely mad. Exceptions of this sort, in either way, do not at all impeach our general rule, nor make us conclude that men have various principles concerning the rela- tions of quantity, or the Taste of things. So that when it is said, Taste cannot be dis- puted, it can only mean, that no one can strictly answer what pleasure or pain some particular man may find from the Taste of some par- ticular thing. This, indeed, cannot be dis- puted; but we may dispute, and with suf- ficient clearness too, concerning the things which are naturally pleasing or disagreeable to the sense. But when we talk of any pecu- liar or acquired relish, then we must know the habits, the prejudices, or the distempers of this particular man, and we must draw our conclusion from those. This agreement of mankind is not confined to the Taste solely. The principle of plea- sure derived from sight is the same in all. Light is more pleasing than darkness. Sum- mer, when the earth is clad in green, when the heavens are serene and bright, is more B 10 INTRODUCTION. agreeable than winter, when every thing makes a different appearance. I never remember that any thing beautiful, whether a man, a beast, a bird, or a plant, was ever shown, though it w T ere to an hundred people, that they did not all immediately agree that it was beautiful, though some might have thought that it fell short of their expectation, or that other things were still finer. I believe no man thinks a goos*. to be more beautiful than a swan, or imagines that what they call a Friez- land hen excels a peacock. It must be ob- served too, that the pleasures of the sight are not near so complicated, and confused, and altered by unnatural habits and associations, as the pleasures of the Taste are; because the pleasures of the sight more commonly acquiesce in themselves, and are not so often altered by considerations which are independ- ent of the sight itself. But things do not spontaneously present themselves to the pa- late as they do to the sight: they are gene- rally applied to it, either as food or as me- dicine; and, from the qualities which they possess for nutritive or medicinal purposes, they often form the palate by degrees, and by force of these associations. Thus, opium is ON TASTE. 11 pleasing to Turks, on account of the agree- able delirium it produces. Tobacco is the delight of Dutchmen; as it diffuses a torpor and pleasing stupefaction. Fermented spirits please our common people, because they ba- nish care, and all considerations of future or present evils. All of these would lie abso- lutely neglected, if their properties had origi- nally gone no further than the Taste ; but all these, together with tea and coffee, and some other things, have passed from the apothe- cary's shop to our tables, and were taken for health long before they were thought of for pleasure. The effect of the drug has made us use it frequently; and frequent use, com- bined with the agreeable effect, has made the Taste itself at last agreeable. But this does not in the least perplex our reasoning; be- cause we distinguish to the last the acquired from the natural relish. In describing the Taste of an unknown fruit, you would scarce- ly say that it had a sweet and pleasant flavour like tobacco, opium, or garlic, although you spoke to those who were in the constant use of these drugs, and had great pleasure in them. There is in all men a sufficient re- membrance of the original natural causes of 12 INTRODUCTION. pleasure, to enable them to bring all things offered to their senses to that standard, and to regulate their feelings and opinions by it. Suppose one, who had so vitiated his palate as to take more pleasure in the Taste of opium than in that of butter or honey, to be present- ed with a bolus of squills ; there is hardly any doubt but that he would prefer the butter or honey to this nauseous morsel, or to any other bitter drug to which he had not been accustomed ; which proves that his palate was naturally like that of other men in all things, that it is still like the palate of other men in many things, and only vitiated in some particular points. For, in judging of any new thing, even of a Taste similar to that which he has been formed by habit to like, he finds his palate affected in the natural manner, and on the common principles. Thus the plea- sure of all the senses, of the sight, and even of the Taste, that most ambiguous of the senses, is the same in all, high and low, learn- ed and unlearned. Besides the ideas, with their annexed pains and pleasures, which are presented by the sense, the mind of man possesses a sort of ON TASTE. 13 creative power of its own; either in repre- senting at pleasure the images of things in the order and manner in which they were receiv- ed bv the senses, or in combining those images in a new manner, and according to a different order. This power is called Imagination : and to this belongs whatever is called wit, fancy, invention, and the like. But it must be observed, that the power of the imagination is incapable of producing any thing absolutely new : it can only vary the disposition of those ideas which it has received from the senses. Now, the imagination is the most extensive province of pleasure and pain, as it is the re- gion of our fears and our hopes, and of all our passions that are connected with them ; and whatever is calculated to affect the imagi- nation with these commanding ideas, by force of any original natural impression, must have the same power, pretty equally, over all men. For, since the imagination is only the repre- sentation of the senses, it can only be pleased or displeased with the images, from the same principle on which the senses are pleased or displeased with the realities ; and consequently there must be just as close an agreement in the imaginations as in the senses of men. A 14 INTRODUCTION. little attention will convince us that this must of necessity be the case. But, in the imagination, besides the pain or pleasure arising from the properties of the natural object, a pleasure is perceived from the resemblance which the imitation has to the original: the imagination, I conceive, can have no pleasure but what results from one or other of these causes. And these causes operate pretty uniformly upon all men, be- cause they operate by principles in nature, and which are not derived from any particular habits or advantage. Mr. Locke very justly