"By virtue of this science the poet..." - Quote by Ralph Waldo Emerson
By virtue of this science the poet is the Namer, or Language-maker, naming things sometimes after their appearance, sometimes after their essence, and giving to every one its own name and not another's, thereby rejoicing the intellect, which delights in detachment or boundary.
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More by Ralph Waldo Emerson “Bonaparte knew but one merit, and rewarded in one and the same way the good soldier, the good astronomer, the good poet, the good player.” “We live in a very low state of the world, and pay unwilling tribute to government founded on force. There is not, among the most religious and instructed men of the most religious and civil nations, a reliance on the moral sentiment, and a sufficient belief in the unity of things to persuade them that society can be maintained without artificial restraints, as well as the solar system; or that the private citizen might be reasonable, and a good neighbor, without the hint of a jail or a confiscation.” “An imaginative book renders us much more service at first, by stimulating us through its tropes, than afterward, when we arrive atthe precise sense of the author. I think nothing is of any value in books, excepting the transcendental and extraordinary.” More on Language “Philosophy lives in words, but truth and fact well up into our lives in ways that exceed verbal formulation. There is in the living act of perception always something that glimmers and twinkles and will not be caught, and for which reflection comes too late.” “My philological studies have satisfied me that a gifted person ought to learn English (barring spelling and pronouncing) in thirty hours, French in thirty days, and German in thirty years. It seems manifest, then, that the latter tongue ought to be trimmed down and repaired. If it is to remain as it is, it ought to be gently and reverently set aside among the dead languages, for only the dead have time to learn it.” “Savory...that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that' the best.”