I beg your pardon, my dear "Clarinda," for the fragment scrawl I sent
you yesterday. I really do not know what I wrote. A gentleman, for whose
character, abilities, and critical knowledge I have the highest
veneration, called in just as I had begun the second sentence, and I
would not make the porter wait. I read to my much-respected friend
several of my own bagatelles, and, among others, your lines, which I had
copied out. He began some criticisms on them as on the other pieces,
when I informed him they were the work of a young lady in this town,
which, I assure you, made him stare. My learned friend seriously
protested that he did not believe any young woman in Edinburgh was
capable of such lines; and if you know anything of Professor Gregory,
you will neither doubt of his abilities nor his sincerity. I do love
you, if possible, still better for having so fine a taste and turn for
poesy. I have again gone wrong in my usual unguarded way, but you may
erase the word, and put esteem, respect, or any other tame Dutch
expression you please in its place. I believe there is no holding
converse, or carrying on correspondence, with an amiable woman, much
less a _gloriously amiable fine woman_, without some mixture of that
delicious passion, whose most devoted slave I have more than once had
the honour of being. But why be hurt or offended on that account? Can no
honest man have a prepossession for a fine woman, but he must run his
head against an intrigue? Take a little of the tender witchcraft of
love, and add to it the generous, the honourable sentiments of manly
friendship, and I know but _one_ more delightful morsel, which few, few
in any rank ever taste. Such a composition is like adding cream to
strawberries; it not only gives the fruit a more elegant richness, but
has a deliciousness of its own.
I inclose you a few lines I composed on a late melancholy occasion. I
will not give above five or six copies of it in all, and I should be
hurt if any friend should give any copies without my consent.
Public-domain text, read in full here on John Shaqi.
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