Page:Ruskin - The Seven Lamps of Architecture.djvu/228

178 often repeat, it is not coarse cutting, it is not blunt cutting, that is necessarily bad; but it is cold cutting—the look of equal trouble everywhere—the smooth, diffused tranquillity of heartless pains—the regularity of a plough in a level field. The chill is more likely, indeed, to show itself in finished work than in any other—men cool and tire as they complete: and if completeness is thought to be vested in polish, and to be attainable by help of sand paper, we may as well give the work to the engine lathe at once. But right finish is simply the full rendering of the intended impression; and high finish is the rendering of a well intended and vivid impression; and it is oftener got by rough than fine handling. I am not sure whether it is frequently enough observed that sculpture is not the mere cutting of the form of any thing in stone; it is the cutting of the effect of it. Very often the true form, in the marble, would not be in the least like itself. The sculptor must paint with his chisel: half his touches are not to realize, but to put power into, the form: they are touches of light and shadow; and raise a ridge, or sink a hollow, not to represent an actual ridge or hollow, but to get a line of light, or a spot of darkness. In a coarse way, this kind of execution is very marked in old French woodwork; the irises of the eyes of its chimeric monsters being cut boldly into holes, which, variously placed, and always dark, give all kinds of strange and startling expressions, averted and askance, to the fantastic countenances. Perhaps the highest examples of this kind of sculpture-painting are the works of Mino da Fiesole; their best effects being reached by strange angular, and seemingly rude, touches of the chisel. The lips of one of the children on the tombs in the church of the Badia appear only half finished when they are seen close; yet the expression is farther carried, and more ineffable, than in any piece of marble I have ever seen, especially considering its delicacy, and the softness of the