Letters to His Son on the Art of Becoming a Man of the World and a Gentleman, 1750 by Earl of Philip Dormer Stanhope Chesterfield
page 26 of 108 (24%)
page 26 of 108 (24%)
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little, the flights of Italian imaginations; which, in works of
invention, are very high indeed. Translations curb them still more: and their translations of the classics are incomparable; particularly the first ten, translated in the time of Leo the Tenth, and inscribed to him, under the title of Collana. That original Collana has been lengthened since; and if I mistake not, consist now of one hundred and ten volumes. From what I have said, you will easily guess that I meant to put you upon your guard; and not let your fancy be dazzled and your taste corrupted by the concetti, the quaintnesses, and false thoughts, which are too much the characteristics of the Italian and Spanish authors. I think you are in no great danger, as your taste has been formed upon the best ancient models, the Greek and Latin authors of the best ages, who indulge themselves in none of the puerilities I have hinted at. I think I may say, with truth; that true wit, sound taste, and good sense, are now, as it were, engrossed by France and England. Your old acquaintances, the Germans, I fear, are a little below them; and your new acquaintances, the Italians, are a great deal too much above them. The former, I doubt, crawl a little; the latter, I am sure, very often fly out of sight. I recommended to you a good many years ago, and I believe you then read, La maniere de bien penser dans les ouvrages d'esprit par le Pere Bouhours; and I think it is very well worth your reading again, now that you can judge of it better. I do not know any book that contributes more to form a true taste; and you find there, into the bargain, the most celebrated passages, both of the ancients and the moderns, which refresh your memory with what you have formerly read in them separately. It is followed by a book much of the same size, by the same author, entitled, 'Suite des Pensees ingenieuses'. |
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