Every man whose business is description ought to be tolerably conversant with the poets, in some language or other; that he may imbibe a poetical spirit, and enlarge his stock of ideas. He ought to acquire a habit of comparing and digesting his notions. He ought not to be wholly unacquainted with that part of philosophy which gives an insight into human nature, and relates to the manners, characters, passions, and affections. He ought to know _something_ concerning the mind, as well as _a great deal_ concerning the body of man. For this purpose, it is not necessary that he should go into such a compass of reading, as must, by distracting his attention, disqualify him for the practical part of his profession, and make him sink the performer in the critic. Reading, if it can be made the favourite recreation of his leisure hours, will improve and enlarge his mind, without retarding his actual industry. What such partial and desultory reading cannot afford, may be supplied by the conversation of learned and ingenious men, which is the best of all substitutes for those who have not the means or opportunities of deep study. There are many such men in this age; and they will be pleased with communicating their ideas to artists, when they see them curious and docile, if they are treated with that respect and deference which is so justly their due. Into such society, young artists, if they make it the point of their ambition, will by degrees be admitted. There, without formal teaching, they will insensibly come to feel and reason like those they live with, and find a rational and systematic taste imperceptibly formed in their minds, which they will know how to reduce to a standard, by applying general truth to their own purposes, better perhaps than those to whom they owed the original sentiment.
Of these studies, and this conversation, the desire and legitimate offspring is a power of distinguishing right from wrong; which power, applied to works of art, is denominated Taste. Let me then, without further introduction, enter upon an examination, whether taste be so far beyond our reach, as to be unattainable by care; or be so very vague and capricious, that no care ought to be employed about it.