The volume contains practical detailed descriptions of the process and methods of the craft of sculptor. It is a perfect manual, covering modelling a portrait busto, modelling in clay as a prelude to working in stone or wood and castingo modelling for terra-cotta, in relief, and for bronze. The book will be of great use both to amateurs and professionals. By Albert Toft, a British sculptor of the 19th-20th centuries.
Book digitized by Google from the library of the University of Michigan and uploaded to the Internet Archive by user tpb. "In preparing this new edition of the late J. A. Symond's three volumes of travel, "Sketches in Italy and Greece," "Sketches and studies in Italy," and "Italian Byways," nothing has been changed except the order of the essays."--Preface Edited by Horatio F. Brown
Book digitized by Google from the library of University of California and uploaded to the Internet Archive by user tpb. Contains bibliographies pt.I. General theory of art.--pt. II. Practical application of art principles: City planning. Garden cities. Landscape gardening. Architecture. House decoration. William Morris. Costume design. Art history. Status of art education in the United States
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: BACCHUS IN GRAUBUNDEN years' residence in the Canton of the Grisons made me familiar with all sorts of Valtelline wine; with masculine but rough Inferno, generous Forzato, delicate Sassella, harsher Montagner, the raspberry flavour of Grumello, the sharp invigorating twang of Villa. The colour, ranging from garnet to almandine or ruby, told me the age and quality of wine ; and I could judge from the crust it forms upon the bottle, whether it had been left long enough in wood to ripen. I had furthermore arrived at the conclusion that the best Valtelline can only be tasted in cellars of the Engadine or Davos, where this vintage matures slowly in the mountain air, and takes a flavour unknown at lower levels. In a word, it had amused my leisure to make or think myself a connoisseur. My literary taste was tickled by the praise bestowed in the Augustan age on Ehaetic grapes by Virgil: Et quo te carmine dicam, Bheetioa ? nee cellis ideo contends Falernis. I piqued myself on thinking that could the poet but have drank one bottle at Samadenwhere Stilicho, by the way, in his famous recruiting expedition may perhaps have drank it he would have been less chary in his panegyric. For the point of inferiority on which he seems to insist, namely, that Valtelline wine does not keep well in cellar, is only proper to this vintage in Italian climate. Such meditations led my fancy on the path of history. Is there truth, then, in the dim tradition that this mountain land was colonised by Etruscans ? Is . Has the root of Khastia ? The Etruscans were accomplished wine-growers, we know. It was their Montepulciano which drew the Gauls to Eome, if Livy can be trusted. Perhaps they first planted the vine in Valtelline. Perhaps its superior culture in that district may be due to ancient use sur... --This text refers to an alternate Paperback edition.
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