Letters to His Son, 1751: On the Fine Art of Becoming a Man of the World and a GentlemanChesterfield, Philip Dormer Stanhope, Earl of
General
Letters to His Son, 1751: On the Fine Art of Becoming a Man of the World and a Gentleman
Chesterfield, Philip Dormer Stanhope, Earl of
Conduct of life
MY DEAR FRIEND: What a happy period of your life is this? Pleasure is
now, and ought to be, your business. While you were younger, dry rules,
and unconnected words, were the unpleasant objects of your labors. When
you grow older, the anxiety, the vexations, the disappointments
inseparable from public business, will require the greatest share of your
time and attention; your pleasures may, indeed, conduce to your business,
and your business will quicken your pleasures; but still your time must,
at least, be divided: whereas now it is wholly your own, and cannot be so
well employed as in the pleasures of a gentleman. The world is now the
only book you want, and almost the only one you ought to read: that
necessary book can only be read in company, in public places, at meals,
and in 'ruelles'. You must be in the pleasures, in order to learn the
manners of good company. In premeditated, or in formal business, people
conceal, or at least endeavor to conceal, their characters: whereas
pleasures discover them, and the heart breaks out through the guard of
the understanding. Those are often propitious moments for skillful
negotiators to improve. In your destination particularly, the able
conduct of pleasures is of infinite use; to keep a good table, and to do
the honors of it gracefully, and 'sur le ton de la bonne compagnie', is
absolutely necessary for a foreign minister. There is a certain light
table chit-chat, useful to keep off improper and too serious subjects,
which is only to be learned in the pleasures of good company. In truth it
may be trifling; but, trifling as it is, a man of parts and experience of
the world will give an agreeable turn to it. 'L'art de badiner
agreablement' is by no means to be despised.
Public-domain text, read in full here on John Shaqi.
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