Thoughts out of Season Part I by Friedrich Wilhelm Nietzsche
page 57 of 189 (30%)
page 57 of 189 (30%)
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"sweetmeats" (p. 432); then, to our minds, one thing, and one thing
alone, became certain--namely, that his Sweetmeat-Beethoven is not our Beethoven, and his Soup-Haydn is not our Haydn. The Master was moreover of the opinion that our orchestra is too good to perform Haydn, and that only the most unpretentious amateurs can do justice to that music--a further proof that he was referring to some other artist and some other work, possibly to Riehl's music for the home. But whoever can this Sweetmeat-Beethoven of Strauss's be? He is said to have composed nine symphonies, of which the Pastoral is "the least remarkable"; we are told that "each time in composing the third, he seemed impelled to exceed his bounds, and depart on an adventurous quest," from which we might infer that we are here concerned with a sort of double monster, half horse and half cavalier. With regard to a certain Eroica, this Centaur is very hard pressed, because he did not succeed in making it clear "whether it is a question of a conflict on the open field or in the deep heart of man." In the Pastoral there is said to be "a furiously raging storm," for which it is "almost too insignificant" to interrupt a dance of country-folk, and which, owing to "its arbitrary connection with a trivial motive," as Strauss so adroitly and correctly puts it, renders this symphony "the least remarkable." A more drastic expression appears to have occurred to the Master; but he prefers to speak here, as he says, "with becoming modesty." But no, for once our Master is wrong; in this case he is really a little too modest. Who, indeed, will enlighten us concerning this Sweetmeat-Beethoven, if not Strauss himself--the only person who seems to know anything about him? But, immediately below, a strong judgment is uttered with becoming non-modesty, and precisely in regard to the Ninth Symphony. It is said, for instance, that this symphony "is naturally the favourite of a prevalent taste, which in art, and |
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