The science of taste: being a treatise on its principles (1879)
G. L · London, E. Stanford · leaf 206
THE SCIENCE OF TASTE. 188 course, it does not do to pay too much attention to them. Philosophers would smile at any observation concerning the spots or stripes on a tie ; yet, as already remarked when speaking of the bifurcations of a door- Fig. 80. PROPERLY MADE SCARVES. strap, there is no reason… … BADLY MADE SCARVES. fiance of the pattern. Is it very difficult to present them to the eye with some regard to symmetry, as in Fig. 80, instead of stitching them together anyhow ? (Fig. 81.) Why, again, should they be cut either straight across (a), or with a curve upwards (b), when,
Aesthetics
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