190 REPORTS FROM THE SECTIONS. 
opinion of a work of art, any more than a knowledge of cookery 
is indispensable to form an opinion of a good dish. know 
what pleases our palate and what pleases our eye. Were an 
ter only to appreciate what is beautiful in form and concep- 
tion ; although there can be no doubt that his artistic knowledge 
may detect faults or see beauties which, with the uninitiated, 
would pass unnoticed. 
As illustrating differences of opinion, I have heard some would- 
art critics aver of Corbould’s “Lady Godiva” that there 1s 
nothing in it to admire, whilst others have been as loud in 1s 
praises. May it not then be fairly assumed that there are pan 
h 
slightly out of the perpendicular. On the other hand, these a 
parent defects were doubtless lost sight of in admiration of the 
brilliant colouring, beauty of composition, and high finish. I may 
Godiva,’ riding forth, clothed with chastity, is full of detached 
beauties, but does not, on the whole, convey a satisfactory ees 
sion: to use a paradox, it would have been a better picture - ra 
it been worse painted.” I hold in my hand an autograph rer 
sent by the Princess Louise—who, by-the-way, was @ pupil ere 
ie, Mr. Corbould, on the completion of this picture, which may 
e, 
Interesting my hearers. Take, again, my friend Mr. Dw 
