ON CRITICISM.
The following brief remarks on the critical faculty are chiefly intended to show that, for the most part, there is no such thing. It is a rara avis; almost as rare, indeed, as the phoenix, which appears only once in five hundred years.
When we speak of taste—an expression not chosen with any regard for it—we mean the discovery, or, it may be only the recognition, of what is right aesthetically, apart from the guidance of any rule; and this, either because no rule has as yet been extended to the matter in question, or else because, if existing, it is unknown to the artist, or the critic, as the case may be. Instead of taste, we might use the expression aesthetic sense, if this were not tautological.
The perceptive critical taste is, so to speak, the female analogue to the male quality of productive talent or genius. Not capable of begetting great work itself, it consists in a capacity of reception, that is to say, of recognizing as such what is right, fit, beautiful, or the reverse; in other words, of discriminating the good from the bad, of discovering and appreciating the one and condemning the other.
In appreciating a genius, criticism should not deal with the errors in his productions or with the poorer of his works, and then proceed to rate him low; it should attend only to the qualities in which he most
