It is here, moreover, that effort is most remunerative. For when we feel that a painter has made simplicity and subordination of importances his first aim, it is surprising how much shortcoming we will condone as regards actual execution. Whereas, let the execution be perfect, if the details given be ill-chosen in respect of relative importance the whole effect is lost—it becomes top-heavy, as it were, and collapses. As for the number of details given, this does not matter: a man may give as few or as many as he chooses; he may stop at outline, or he may go on to Jean Van Eyck; what is essential is that, no matter how far or how small a distance he may go, he should have begun with the most important point and added each subsequent feature in due order of importance, so that if he stopped at any moment there should be no detail ungiven more important than another which has been insisted on.
Supposing, by way of illustration, that the details are as grapes in a bunch, they should be eaten from the best grape to the next best, and so on downwards, never eating a worse grape while a better one remains uneaten.
Personally, I think that, as the painter cannot go the whole way, the sooner he makes it clear that he has no intention of trying to do so the better. When we look at a very highly finished picture (so called), unless we are in the hands of one who has attended successfully to the considerations insisted on above, we feel as though we were with a troublesome cicerone who will not let us look at things with our own eyes but keeps intruding himself at every touch and turn and trying to exercise that undue influence upon us which generally proves to have been the accompaniment of concealment and fraud. This is exactly what we feel with Van Mieris and, though in a less degree, with Gerard Dow; whereas with Jean Van Eyck and Metsu, no matter how far they may have gone, we find them essentially as impressionist as Rembrandt or Velasquez.
For impressionism only means that due attention has been paid to the relative importances of the impressions made by the various characteristics of a given subject, and that they have been presented to us in order of precedence.
Eating Grapes Downwards
Always eat grapes downwards—that is, always eat the best grape first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. Besides, you will be tempting Providence to kill you before you come to the best. This is why autumn seems better than spring: in the autumn we are eating our days downwards, in the spring each day still seems “Very bad.” People should live on this principle more than they do, but they do live on it a good deal; from the age of, say, fifty we eat our days downwards.
In New Zealand for a long time I had to do the washing-up after each meal. I used to do the knives first, for it might please God to take me before I came to the forks, and then what a sell it would have been to have done the forks rather than the knives!
Terseness
Talking with Gogin last night, I said that in writing it took more time and trouble to get a thing short than long. He said it was the same in painting. It was harder not to paint a detail than to paint it, easier to put in all that one can see than to judge what may go without saying, omit it and range the irreducible minima in due order of precedence. Hence we all lean towards prolixity.
The difficulty lies in the nice appreciation of relative importances and in the giving each detail neither more nor less than its due. This is the difference between Gerard Dow and Metsu. Gerard Dow gives all he can, but unreflectingly; hence it does not reflect the subject effectively into the spectator. We see it, but it does not come home to us. Metsu on the other hand omits all he can, but omits intelligently, and his reflection excites responsive enthusiasm in ourselves. We are continually trying to see as much as we can, and to put it down. More wisely we should consider how much we can avoid seeing and dispense with.