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CONTENTS.

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Chap.
Page., Chap.

Page,
1. ON THOUGHT AS THE

On Connectives . 146

FOUNDATION OF GOOD

WRITING

13 V, ON STYLE.

Method

21 Section 1. On the quali-

Transitions.

37

ties of a Good Style 158
Correctness

· 158

II. ON TASTE

41 Perspicuity

. 159

Emotions of Beauty and

Vivacity

164

Sublimity

43 Euphony

179

Standard of Taste

49 Naturalness

. 181

Refinement of Taste 57 Section 2. On the Modes

Delicacy of Taste 60

of writing which char-

Correctness of Taste 60 acterize the produc-
Fine Arts

64

tions of different indi.
viduals

185
III. ON THE NATURE AND

Idiomatic and Easy Style 185
OBJECTS OF A LITERA-

Concise and Diffuse 189
RY TASTE

67 Forcible and Vehement 193
Principles on which at-

Elevated and Dignified 195
tempts to please are

Neat and Elegant

198
founded

68 Plain and Ornamented 193
Simile on Formal Com-

Section 3. On Modes of

parison

77 Writing suited to dif-

Metaphor
or Implied

ferent subjects and oc-
Comparison .

85
casions

202
Allusions

93 Epistolary Writing 202

Figurative language 102

Essay Writing

205

Personification

106 Historical Writing 209

Apostrophe

112 Biography

212

Hyperbole

113 Fictitious Writing

214

Argumentative Discus-
IV. ON SKILL IN THE USE OF

sion

217

LANGUAGE

117 Oration

218

Section 1. On verbal

Directions for forming a
Criticism

117
Good Style

224
Section 2. On the Com.

Exercises

225

position of Sentences 125 Historical Dissertation 266

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