An Analytical Inquiry Into the Principles of Taste

according acquired action adapted afford animals appear applied arises association beauty become believe belong body buildings called cause CHAP character colour common composition connected consequently considered consists critics delight depend desire distinct effect employed entirely equally excited existence expression extended feeling felt give Greek habit hearing human ideas Imagina imitation impressions improved instances irregular irritation Italy Judg kind language learned least less light limited manner means ment mental merely mind modes nature never nevertheless notion objects observed organs painful painters painting particular perceived Perception perfect perhaps person picturesque pleasing pleasure poetry present principle produced proportion qualities quantity reason received regular render respective rules seen sensation sense sensibility sentiments Sight similar smell smooth sound species style sublime sympathies taste thing tion tone touch variety verse visible whole