222 ST. MARK’S REST

judgment of her youth against the gambler’s lust, which was the passion of her old age.

18. But now of the capitals themselves. If you are the least interested in architecture, should it not be of some importance to you to note the style of them? Twelfth-century capitals, as fresh as when they came from the chisel, are not to be seen every day, or everywhere;-much less capitals like these, a fathom or so broad and high! And if you know the architecture of England and France in the twelfth century, you will find these capitals still more interesting from their extreme difference in manner. Not the least like our clumps and humps and cushions, are they? For these are living Greek work, still; not savage Norman or clumsy Northumbrian, these; but of pure Corinthian race; yet, with Venetian practicalness of mind, solidified from the rich clusters of light leafage which were their ancient form. You must find time for a little practical cutting of capitals yourself, before you will discern the beauty of these. There is nothing like a little work with the fingers for teaching the eyes.

As you go home to lunch, therefore, buy a pound of Gruyère cheese, or of any other equally tough and bad, with as few holes in it as may be. And out of this pound of cheese, at lunch, cut a solid cube as neatly as you can.

19. Now all treatment of capitals depends primarily on the way in which a cube of stone, like this of cheese, is left by the carver square at the top, to carry the wall, and cut round at the bottom to fit its circular pillar. Proceed therefore to cut your cube so that it may fit a round pillar of cheese at the bottom, such as is extracted, for tasting, by magnanimous cheesemongers, for customers worth their while. Your first natural proceeding will of course be to cut off four corners; so making an octagon at the bottom, which is a good part of the way to a circle. Now if you cut off those corners with rather a long, sweeping cut, as if you were cutting a pencil, you will see that already you have got very near the shape of the

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