PART I. OF TASTE. 19 



2. Of the elementary modifications of matter which corre- 

 spond to the elementary senses of taste. 



3. Of the combination of the elementary modifications of 

 matter, forming different kinds and degrees of beauty : or 

 pleasing combination. 



4. Of such combinations of the modifications of matter as 

 are productive of particular expressions and correspondent ef- 

 fects on the mind, and may be denominated characters. 



5. Of the exercise of the faculty of taste in discerning pleas- 

 ing combinations or characters; and, finally, 



6. Of causes which may influence our feeling and judgment 

 in matters of taste. 



To pursue the subject under these different heads with the 

 requisite illustration, would occupy a considerable volume : 

 here, a few remarks only can be noticed, with a view of bring- 

 ing some of the more important particulars in this branch of 

 science to the memory of the reader. The subject is con- 

 fessedly difficult, and should therefore induce him to. be the 

 more ready to pass over such speculations or opinions as may 

 not coincide with his own preconceived notions. 



