Certainly wit differs to a certain extent from intellect. Yet Pellegrini and Tesauro, with other writers of treatises, never fail to point out that intellectual truth lies at the root of wit. Trevisano defines it as "an internal virtue of the soul which invents methods for expressing and executing its own concepts: it is recognizable now in the arrangement of things we invent, now in the clear expression of them: sometimes in cunning reconciliations of matters seemingly opposed, sometimes in tracing analogies but faintly discernible." To sum up, one must not "allow the actions of wit to go unaccompanied by those of intellect," or even by those of practical morality.[33] More ingenuously Muratori says, "Wit is that virtue and active force with which the intellect is able to assemble, unite and discover the similarities, relations and reasons of things."[34] In this manner wit, after having been distinguished from intellect, eventually becomes a part or a manifestation of it. By a somewhat different path the same conclusion is reached by Alexander Pope when he counsels that wit be reined in like a mettlesome horse, and observes: For wit and judgement often are at strife, Though meant each other's aid like man and wife.[35] [Sidenote: _Taste and intellectual judgement._] Similar vicissitudes befell the word "taste," outcome of a metaphor (as was noted by Kant) whose effect was to stand in opposition to intellectualistic principles, as if to say that the judgement governing the choice of food destined solely for the delectation of the palate is of the same nature as that which decides opinions in matters of art.[36] Nevertheless, the very definition of this anti-intellectualistic concept contained a reference to intellect and reason; the implicit comparison with the palate was ultimately taken as signifying an anticipation of reflexion: as Voltaire wrote in the following century: "_De même que la sensation du palais anticipe la réflexion._"[37] Intellect and reason glimmer through all the definitions of taste belonging to this period. Mme. Dacier wrote in 1684, "_Une harmonie, un accord de l'esprit et de la raison._"[38] "_Une raison éclairée qui, d'intelligence avec le cœur, fait toujours un juste choix parmi des choses opposées ou semblables,_" wrote the author of _Entretiens galants._[39] According to another writer quoted by Bonhours, "taste" is "a natural feeling implanted in the soul, independent of any science that can possibly be acquired"; it is practically "an instinct of right reason."[40] The same Bouhours, whilst deprecating this interpretation of one metaphor by another, says, "Taste is more nearly allied to judgement than wit."[41] The Italian Ettori thinks that it may generally be described as "judgement regulated by art,"[42] and Baruffaldi (1710) identifies it with "discernment" reduced from theory to practice.[43] De Crousaz (1715) observes: "_Le bon goût nous fait d'abord estimer par sentiment ce que