I think I made some attempt to deal with "art" as I was talking. I contrasted it with "artifice," and my phrase "Artist with a big A" was another hint to you that the word must be handled cautiously. You know that in ordinary conversation we say that bees have "the art" or "an art" of making hexagonal cells of wax, that wasps have an art of making a sort of paper for their nests, that there is an art of logic, an art of cookery, an art in making a gravel path. Now in each of these instances the word really speaks of the adaptation of means to ends. In the case of the bees and wasps there is a slightly different _nuance_ of meaning, because they make their cells and their paper just as a bird builds its nest, through the influence of forces which to us are occult, which we conveniently sum up under the word instinct. In the arts of cookery and pathmaking there is a conscious employment of certain means towards the securing of certain ends; and it is at least possible that the swallow, gathering its materials and shaping them, has at the moment nothing but a blind impulse, similar to that of hunger--we all know when we are hungry and we all know what to do in such a case, but we do not all know the physiology of the stomach and the gastric juices, and perhaps not one of us knows the whole secret of inanition and nutrition. We simply eat because we want to eat, not because we wish to supply ourselves with a certain quantity of peptones; and so perhaps the swallow gathers her nest and shapes it, without the consciousness of the eggs and the little birds that are to follow. But I need not remind you that there are plenty of well authenticated instances of animals who have consciously used means to secure ends, and thus "art" in its common significance is not even an exclusively human faculty. When, for example, the bees find themselves in danger of being left queenless, they administer what has been called "royal food" to a common grub, and that which would have been a worker becomes a queen; and in this case the bees are as much "artists" as the cook who puts a particular ingredient into a dish with the view of obtaining a particular flavour.