AS RELATED TO TASTE. 81 



in the mind. If the common mind is to be trained 

 to the love of the beautiful, it must be in the great 

 gallery of nature, and by gazing like students be- 

 fore the works of the great masters, till every line 

 and tint are fastened in the mind, and beauty is liv- 

 ing in the soul. 



Lord Kames tells us that " those who depend for 

 food on bodily labor are totally void of taste, of 

 such a taste indeed as can be of use in the fine arts." 

 He would hardly have written that in our day. 

 We seem to see Hugh Miller come up from the 

 hard work of Scotland's stone quarries, with a soul 

 as noble, a taste as refined, with the highest emo- 

 tions as keen as he looked away upon the varied 

 landscape, with the eye of a naturalist and the soul 

 of a poet, as the wealthiest lord ever possessed when 

 walking among the works of art that only princely 

 wealth could purchase. No other language can 

 equal his own glowing description, as he thus re- 

 cords the experience of his second day as stone 

 quarryman. " I was as light of heart next morning 

 as any of my brother workmen. There had been a 

 smart frost during the night, and the rime lay white 



4* 



