But allow him more experience in works of this kind, and his taste becomes by degrees more exact and enlightened. He begins to perceive not only the character of the whole, but the beauties and de-f eels of each part; and i~ able to describe the pe-culiar qualities which he praises or blames. The mist is dissipalcd which seemed formerly to hang over the object; and he can at length pronounce firmly, and without hesitation, concerning it. Thus, in taste, considered as mere sensibility, ex-ercise opens a great source of improvement.
This reminds me of Hume: "A good palate is not tried by strong flavors; but by a mixture of small ingredients, where we are still sensible of each part, notwithstanding its minuteness and its confusion with the rest" (835).
Anyone can praise or blame based on the most obvious and strongest characteristics of something. Taste is only at play when one is able to praise or blame based on the subtle and intricate details of the thing under review.



"A type of light four-wheeled open carriage, usually drawn by a pair of horses, and having one or two seats facing forward" (OED).







but would grow to be a very large dog.

Cairn Terrier,
and Norfolk Terrier. 





