Philosophy Books

CHAPTER I: UPS AND DOWNS OF FORTUNE—MY FATHER STARTS FOR EREWHON Before telling the story of my father’s second visit to the remarkable country which he discovered now some thirty years since, I should perhaps say a few words about his career between the publication of his book in 1872, and his death in the early summer of 1891.  I shall thus touch briefly on the causes that occasioned his failure... more...

PREFACE The following pages are the answer to questions which a young man asked himself when, fresh from the university, he found himself adrift in the great galleries of Europe. As he stood helpless and confused in the presence of the visible expressions of the spirit of man in so many ages and so many lands, one question recurred insistently: Why are these pictures? What is the meaning of all this... more...

THE PREFACE. When Mr. Pococke first publish'd this Arabick Author with his accurate Latin Version, Anno 1671. Dr. Pococke his Father, that late eminent Professor of the Oriental Languages in the University of Oxford, prefix'd a Preface to it; in which he tells us, that he has good Reason to think, that this Author was contemporary with Averroes, who died very ancient in the Year of the Hegira... more...

The work now laid before the public originated in indignation at the shallow and false criticism of the periodicals of the day on the works of the great living artist to whom it principally refers. It was intended to be a short pamphlet, reprobating the matter and style of those critiques, and pointing out their perilous tendency, as guides of public feeling. But, as point after point presented itself... more...

PREFACE In an essay on "The Problem of Philosophy at the Present Time," Professor Edward Caird says that "philosophy is not a first venture into a new field of thought, but the rethinking of a secular and religious consciousness which has been developed, in the main, independently of philosophy." If there be any inspiration and originality in this book, they are due to my great desire... more...

CHAPTER I. OF THE RANK AND RELATIONS OF THE THEORETIC FACULTY. Although the hasty execution and controversial tone of the former portions of this essay have been subjects of frequent regret to the writer, yet the one was in some measure excusable § 1. With what care the subject is to be approached.in a work referred to a temporary end, and the other unavoidable, in one directed against particular... more...

CHAPTER I. INTRODUCTION. "Grau, theurer Freund, ist alle Theorie, Und grün des Lebens goldner Baum." (Faust.) There is a saying of Hegel's, frequently quoted, that "a great man condemns the world to the task of explaining him." The condemnation is a double one, and it generally falls heaviest on the great man himself, who has to submit to explanation; and, probably, the last... more...

INTRODUCTION It is to two English scholars, father and son, Edward Pococke, senior and junior, that the world is indebted for the knowledge of one of the most charming productions Arabian philosophy can boast of. Generally looked upon as a subject of repulsive aridity, in its strange combination of the most heterogeneous philosophical systems, devoid of the grace and charm of attractive style,... more...

I Are these the only works of Providence within us? What words suffice to praise or set them forth? Had we but understanding, should we ever cease hymning and blessing the Divine Power, both openly and in secret, and telling of His gracious gifts? Whether digging or ploughing or eating, should we not sing the hymn to God:— Great is God, for that He hath given us such instruments to till the ground... more...

INTRODUCTION Since the early nineteenth century it has been known that Frances Reynolds, the sister of Sir Joshua, was the author of an essay on taste, which she had printed but did not publish. Yet persistent search failed to turn up a single copy. It remained one of those lost pieces which every research scholar hoped someday to discover. In 1935 it appeared that the search was over. Among some... more...