FullReads

Many more pictures are there here by Rubens, or rather from Rubens’s manufactory,–odious and vulgar most of them are; fat Magdalens, coarse Saints, vulgar Virgins, with the scene-painter’s tricks far too evident upon the canvas. By the side of one of the most astonishing color-pieces in the world, the “Worshipping of the Magi,” is a famous picture of Paul Veronese that cannot be too much admired. As Rubens sought in the first picture to dazzle and astonish by gorgeous variety, Paul in his seems to wish to get his effect by simplicity, and has produced the most noble harmony that can be conceived. Many more works are there that merit notice,–a singularly clever, brilliant, and odious Jordaens, for example; some curious costume-pieces; one or two works by the Belgian Raphael, who was a very Belgian Raphael, indeed; and a long gallery of pictures of the very oldest school, that, doubtless, afford much pleasure to the amateurs of ancient art. I confess that I am inclined to believe in very little that existed before the time of Raphael. There is, for instance, the Prince of Orange’s picture by Perugino, very pretty indeed, up to a certain point, but all the heads are repeated, all the drawing is bad and affected; and this very badness and affectation, is what the so-called Catholic school is always anxious to imitate. Nothing can be more juvenile or paltry than the works of the native Belgians here exhibited. Tin crowns are suspended over many of them, showing that the pictures are prize compositions: and pretty things, indeed, they are! Have you ever read an Oxford prize-poem! Well, these pictures are worse even than the Oxford poems–an awful assertion to make.

In the matter of eating, dear sir, which is the next subject of the fine arts, a subject that, after many hours’ walking, attracts a gentleman very much, let me attempt to recall the transactions of this very day at the table-d’-hote. 1, green pea-soup; 2, boiled salmon; 3, mussels; 4, crimped skate; 5, roast-meat; 6, patties; 7, melons; 8, carp, stewed with mushrooms and onions; 9, roast-turkey; 10, cauliflower and butter; 11, fillets of venison piques, with asafoetida sauce; 12, stewed calf’s-ear; 13, roast-veal; 14, roast-lamb; 15, stewed cherries; 16, rice-pudding; 17, Gruyere cheese, and about twenty-four cakes of different kinds. Except 5, 13, and 14, I give you my word I ate of all written down here, with three rolls of bread and a score of potatoes. What is the meaning of it? How is the stomach of man to be brought to desire and to receive all this quantity? Do not gastronomists complain of heaviness in London after eating a couple of mutton-chops? Do not respectable gentlemen fall asleep in their arm-chairs? Are they fit for mental labor? Far from it. But look at the difference here: after dinner here one is as light as a gossamer. One walks with pleasure, reads with pleasure, writes with pleasure–nay, there is the supper-bell going at ten o’clock, and plenty of eaters, too. Let lord mayors and aldermen look to it, this fact of the extraordinary increase of appetite in Belgium, and, instead of steaming to Blackwall, come a little further to Antwerp.

Of ancient architectures in the place, there is a fine old Port de Halle, which has a tall, gloomy, bastille look; a most magnificent town-hall, that has been sketched a thousand of times, and opposite it, a building that I think would be the very model for a Conservative club-house in London. Oh! how charming it would be to be a great painter, and give the character of the building, and the numberless groups round about it. The booths lighted up by the sun, the market-women in their gowns of brilliant hue, each group having a character and telling its little story, the troops of men lolling in all sorts of admirable attitudes of ease round the great lamp. Half a dozen light-blue dragoons are lounging about, and peeping over the artist as the drawing is made, and the sky is more bright and blue than one sees it in a hundred years in London.