The comments one is offered in the books on “art,”—eulogies of Raphael’s rich color tones, Rembrandt’s lights and shadows, Rubens’ flesh tints, Meissonier’s minute details, Turner’s accurate reproduction of ferns and mosses, smoke and fog, and so on, represent a deliberate degradation of the work of the artist to the level of cookery, the manufacture of perfumery, dye-stuffs, and the operation of merry-go-rounds. It is crediting the artist with just that result which æsthetic manipulation has always sought not to produce,—the presentation of sense materials, which of their own right awaken strong feeling tone in the observer. When George Frederick Watts attempted, beyond those before him, to convey meaning through his arrangements of sense impressions he refused to attend minutely to the details of technique, and critics subsequently said of him, “His technique is faulty.” Perhaps it was, but that is the sort of comment one passes on an athlete, a ventriloquist, or a juggler. One might just as significantly criticize the literary style of a mathematician or a logician as the technique of an artist. Such criticisms, to be sure, have a legitimate place in life. But the critic of the mathematician’s literary style should not delude himself into the belief that he is discussing mathematics, nor the critic of the artist’s technique fancy that he is dealing with his art. For the real artist is a philosopher, and that is the reason why the lower senses are unæsthetic. ------------------------------------------------------------------------ INDEX Abnormalities, of taste, 97, 123 ff., 151 ff. Acetate of lead, 4 Acid, 5 Adaptation, phenomena of, 48 tendency to, 180 _Addams_, 159 Æsthetics, motive of products, 192 Æsthetic value, of the senses, 168 ff. Affective value, of sensory qualities, 182 ff. After images, nature of, 37 of taste, 39 Ageusia, 152 Alkaline, taste, 20 Alkaloids, taste of, 5 Allotriophagia, 157 Annelids, sense organs of, 133 Antagonism, of colors, 30 of tastes, 31 Appetite, 164 ff. Apple, taste of, 13 Areas, of taste, 23, 75 Art, and philosophy, 194 Auræ of taste, 151 _Bailey_, 45 _Bain_, 8 _Bell_, 134 Birds, senses of, 140 Bitter, 5, 7, 20, 21, 22, 31, 36, 40, 45, 47 Blends, of taste, 18, 29 _Boyle_, 110 Brain center, for taste, 89 ff. _Brown_, 150 _Burton_, 169 _Calkins_, 189 Camphor, taste of, 12 Cane sugar, taste of, 4 _Cannon_, 161 _Carlson_, 163 Cells, supporting and gustatory, 80, 108 Censorship, 173 _Chatin_, 7, 18 Chemical sense, 131, 135 ff. Chemistry, 1, 4, 78, 96, 99 _Chevreul_, 4, 12 _Chinaglea_, 58 Chloroform, taste of, 4, 13, 76 Chorda tympani, 87, 98 Classification, of tastes, 3 ff. of papillæ, 70 of taste stimuli, 96 Cocaine, 21 Coffee, taste of, 13 Colloids, 5, 94, 110 Colors, primary, 2 names of, 24 organization of, 27