The Cecil Whig., 1853-05-07
For The Cecil Wing.

OF pupil In the Female Department of the
Elkton Academy.
For The Cecil Whig.
TaSac.
Taste may be defined, "The power of re-
ceiving pleasure from the beauties of nature and
Of art" ltis not the result OF reason; for it is
not by an argument, that the mind receives plea :
sure from a beautiful prospect or fine poem
Such objects often make a strong impression on
the mind, when we are unable 10 assign the
reasons of our being pleased. Taste is founded
on natural sensihility to beauty; yet reason
assists II in many of its operations. 1t is fac
ully possessed in some degree by all men. Moth
ing is more general, than relish OF beauty of
one kind or another. The rulments of taste
often discover themselves very early in chill
dren: their fondnesS tor all that is new, such as
pictures, shells, &c. Even savagcS have their
ornaments Of dress. war, and death songs. No
one is entirely dcvoi ot taste; yet it is possess
ed in very different degrees Some have only
the ieebIest @limmerings, and but weak and
confused impression OF beauty, even that OF the
cOarsest kind: while in others 1t rises 10 lively
enjoyment Of the most refined bcautcs. This
unequal division Of taste, is owing IN part TO the
different frames of our natures: but il it is ow-
ing in part to nature, ii is much improved by
education and culture. Exercise is the chef
source Of improvement in all our faculties, as
we'll IN our bodily as in our mental powers.
For instance, in men whose business requires
them to test the polish OF bodies, and in micro
scOpIcal observations, or engraving on precious
stones, how acute the senses OF touch and sight
become! For the same reason when one is be-
ginning his acG Gualntance with works OF genius,
he reads work, but when he has finished ii,
he is unable 10 point out the eXccl!encies or
blemishes Of that production. He is only able
to say whether he is pleased or not: but allow
him more experience in works of this kind, and
he can point out the beauties or defects without
any difficulty. Although taste is founded on
sensibiity; it is not scnsbi!iy alone. It may
he considered as compounded Of a natural scnsi-
bilily to beauty, andan improved understanding.
The greater pat OF the productions of genius
are limitations Of nature. The pleasure we re-
ccive from these productions, is founded on
taste: but it belongs 10 the understanding TO
compare the copy with the original. All the
characters of taste are Iriuciblc TO twu DELI
cacy ama Correctness. The former respects
lpaIly the perfection Of that natural sens-
billy On which taste is founded. Ii exposes to
onf notice those beauties which lie hid from the
vulgar eye. The latter respects chiefly the
impr Dvemcnt which that faculty receives through
lis cOnneXIOn with the understanding. Taste
cannot be correct without being delicate, or
delicate without being correct: yet there may be
prcdominancy Of the one or the other. Deli
cacy is more the gift Of nature: correctness more
the product of culture and art. Taste is sub
jcct to many variations that it has been
doubted by some whether it has any ascertain
able standard; or ifsuhjec, to and wholly depen-
dent upon the changing fancy OF every ind-
vidual. If fthere is no standard OF taste, it must
tollow that all tastes are equal; which idea ap-
pears perfectly absurd. We conclude that fiere
is a right and wrong in taste as we'll as in
other things. The tastes OF mcn may be very
different and yet neither Of them be vitiated:
One may prefer one thing; and another, an
other: and though all differ, yet all pitch upon
some one beauty which peculiarly suits THEN
tuin of mind. The conclusion which is suili-
cent for US to rest upon. is, that taste is not an
arbitrary principle, subject to th" fancy orevery
individual, and which admits of no criterion for
determining whether it is false or true. Its
foundation is the same in all human minds;
which when perverted by ignorance is recllfed
By reason, and the culture OF the intellectual
powers. W.