If, after all that is said, the standard of taste be thought not yet sufficiently ascertained, there is still one resource in which I put great confidence. What I have in view, are the principles that constitute the sensitive part of our nature. By means of these principles, common to all men, a wonderful uniformity is preserved among the emotions and feelings of different individuals; the same object making upon every person the same impression; the same in kind, at least, if not in degree. There have been aberrations, as above observed, from these principles; but soon or late they always prevail, by restoring the wanderers to the right track. The uniformity of taste here accounted for, is the very thing that in other words is termed the common sense of mankind. And this discovery leads us to means for ascertaining the common sense of mankind or the standard of taste, more unerringly than the selection above insisted on. Every doubt with relation to this standard, occasioned by the practice of different nations and different times, may be cleared by applying to the principles that ought to govern the taste of every individual. In a word, a thorough acquaintance with these principles will enable us to form the standard of taste; and to lay a foundation for this valuable branch of knowledge, is the declared purpose of the present undertaking.
APPENDIX.
Terms defined or explained.
1. COnsidering the things I am conscious of, some are internal or within my mind, some external or without. Passion, thinking, volition, are internal objects. Objects of sight, of hearing, of smell, of touch, of taste, are external.
2. The faculty by which I discover an internal object, is termed an internal sense: the faculty by which I discover an external object, is termed an external sense. This distinction among the senses is made with reference to their objects merely; for the senses, external and internal, are equally powers or faculties of the mind.
3. But as self is an object, and the only one that cannot be termed either external or internal, the faculty by which I am conscious of myself, must be distinguished from both the internal and external senses.
4. By sight we perceive the qualities of figure, colour, motion, &c.: by the ear we perceive the qualities high, low, loud, soft: by touch we perceive rough, smooth, hot, cold, &c.: by taste we perceive sweet, sour, bitter, &c.: by smell we perceive fragrant, stinking, &c. Qualities, from our very conception of them, are not capable of an independent existence; but must belong to something of which they are the qualities. A thing with respect to its qualities is termed a subject, or substratum; because its qualities rest, as it were, upon it, or are founded upon it. The subject or substratum of visible qualities, is termed substance, of audible qualities, sound; of tangible qualities, body. In like manner, taste is the substratum of qualities perceived by our sense of tasting; and smell is the substratum of qualities perceived by our sense of smelling.
5. Substance and sound are perceived existing in a certain place; often at a considerable distance from the organ. But smell, touch, and taste, are perceived at the organs of sense.
6. Objects of internal sense are conceived to be attributes: deliberation, reasoning, resolution, willing, consenting, are internal actions: passions and emotions are internal agitations. With regard to the former, I am conscious of being active; with regard to the latter, I am conscious of being passive.
7. Again, we are conscious of internal action as in the head; of passions and emotions as in the heart.