forms and compounds are determined by itself, so that the nature of the food can no longer be recognised from the result they produce. Or (for this is going a little too far) at least it would have appeared that reflection is by no means related to knowledge of perception as the reflection in water is related to the reflected objects, but scarcely even as the mere shadow of these objects stands to the objects themselves; which shadow repeats only a few external outlines, but also unites the most manifold in the same form and presents the most diverse through the same outline; so that it is by no means possible, starting from it, to construe the forms of things with completeness and certainty.
The whole of reflective knowledge, or the reason, has only one chief form, and that is the abstract conception. It is proper to the reason itself, and has no direct necessary connection with the world of perception, which therefore exists for the brutes entirely without conceptions, and indeed, even if it were quite another world from what it is, that form of reflection would suit it just as well. But the combination of conceptions for the purpose of judging has certain definite and normal forms, which have been found by induction, and constitute the table of judgments. These forms are for the most part deducible from the nature of reflective knowledge itself, thus directly from the reason, because they spring from the four laws of thought (called by me metalogical truths) and the dictum de omni et nullo. Certain others of these forms, however, have their ground in the nature of knowledge of perception, thus in the understanding; yet they by no means point to a like number of special forms of the understanding, but can all be fully deduced from the sole function which the understanding has – the direct knowledge of cause and effect. Lastly, still others of these forms have sprung from the concurrence and combination of the reflective and intuitive modes of knowledge, or more properly from the assumption of the latter into the
