IX
Taste is often envy in disguise: it turns into the art of reducing excellence within the smallest possible compass, or of finding out the minimum of pleasure. Some people admire only what is new and fashionable—the work of the day, of some popular author—the last and frothiest bubble that glitters on the surface of fashion. All the rest is gone by, ‘in the deep bosom of the ocean buried;’ to allude to it is Gothic, to insist upon it odious. We have only to wait a week to be relieved of the hot-pressed page, of the vignette-title; and in the interim can look with sovereign contempt on the wide range of science, learning, art, and on those musty old writers who lived before the present age of novels. Peace be with their manes! There are others, on the contrary, to whom all the modern publications are anathema, a by-word—they get rid of this idle literature ‘at one fell swoop’—disqualify the present race from all pretensions whatever, get into a corner with an obscure writer, and devour the cobwebs and the page together, and pick out in the quaintest production, the quaintest passages, the merest choke-pear, which they think nobody can swallow but themselves.