Year: 1873

1
jknowledge Of the influences of ingredients,
and the juG Gicious management Of heat. 1t
struck me that there existed very close
analogy between cookery and education
and, on following out the subject in my own
way, found that what he told me suggested
several considerations of the very highest
Importance in the culture of the human
intellect. :. =.


Among the dishes for which my friend
had a deserved reputation, was a certain
gateau de toic, which had very exquisite
flavor: The principal ingredient, not in
quantity, but in power, was the liver of a
fowl but there were several other ingredi-
cnts also, ard amongst them leaf of the
parsley. He told me that the influence Of
the parsley was good illustration of his
theory about his art. If the parsley were
omitted, the favor he aimed at was not pro-
duced at all; but on the other hand, if the
quantity of parsley was in the least excessive,
then the gateau, instead of being dclicacy
qourmets, became an uneatablc mess. Per-
ceNing that was really interested in the
subject, he kindly promised practical
evidence Of his doctrine, and the next day
Intentionally spoiled his dish by a trifing
addition of parsley. He had not exaggerat-
ed the consequences; the delicate favor en-
tirely departed, and left nauseous bitter
ness in its place, like the remembrance OF
an ill-spent youth.


And so it is, thought, with the different
ingredients of knowledge which are so
eagerly and indseriminatingly recommend
cd We are told that We ought to learn
this thing or that, as if every new in
ercdient did not affect the whole flavor Of
the mind. There is Il sort of intellectual
chemistry which -isquite as marvellous as
material chemistry, and thousand times
mere didicaiC 10 observe. One general truth
may, however, be relied upon as surely and
permanently our own. 1t is true that every
thing we lean affects the wholc character Of
the mind.


Consider how intellectually important be-
comes the question IF proportion in our
knowledge, and how that which we are is
dependent as much upon our Ignorance as
our science. What we call ignorance is
only a smaller proportion. What we call
science only larger. The larger quantity
is recommended us an unquestlonable good,
but the goodness Of it is entirely dependent
on the product that we want. Aristocracies
have always instinctively felt this, and have
decided that gentleman ought not to know
too much Of certain arts and sciences The
character which they had accepted rs their
ideal would nave been destroyed by indis-
criminate additions to those ingredients of
which long experience had fixed the exact
proportions. The same feeling is strong in
The various professions there is an appre-
hension that the dsproportionate knowledge
may destroy the professional nature. The
less intelligent members of the profession
will tell you that they dread an un
professional use of time; but the more
thoughtful arc not so apprehensive about
hours and days they dread that sure trans
formation of the whole intellect which fol-
lows every increase of knowledge.


knew All English author who, by great
care and labor, had succeeded in forming
a style which harmonizcd quite perfectly
with the character Of his thinking, and
served as an mlaiing means ofcommunica-
tion with his readers. Every one recogniz
cd its simple ease and charm, and he might
have cone on writing with that enyiable
facility. had he not determined to study
"Locke's Philosophical Compositions. >
Shortly aflcrwarl my friends style sudden
" lost its grace; he began to write with
difficulty, and what he wrote was imp pleasant
" difficult to read. Even the thinking was
no longer hi own thinking. Having been
in too close communication with writer
who was not literary artist, his own art
had d2tcrorhed in consequence.


| could mention an English landscape
painter who diminished the pictorial ex-
ccllcnco Of his works by taking too much
interest in geology. His landscapes be-
came geological illustrations, and no longer
held together pictorially. Another land
scape painter, who began by taking a
hcalhy eight in the beauty Of natural
scenery, became morbidly religious after an
illness, and thenceiorth passed by the
loyclict European scenery as comparatively
unworthy of his attention, to go and make
ugly pictures of places that had sacred as
-ociations = regret very much not
to be able to suggest anything like a safe
rule for the selection Of our knowledge.
The most rational one which ha, been hit
upon vet appears to be simple confidence


IN the iccli . that We inwardly want t.
know If feel the inward want for 4
certain kind of knowledge, it may perhaps
be presumed that il would be good for Inc
hut even tbs feeling is not perfectly rell
able, since people are often curious about
( thiuss which do not closely concern them


whilst they neglect what it is most I'M


portant for them to ascertain. MI that
venture to insist upon is, that We cannot