16736
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Explanation is generally to deduce it from something better known, which comes in degrees [Boyle]
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Full Idea:
Generally speaking, to render a reason of an effect or phenomenon is to deduce it from something else in nature more known than itself, and consequently there may be diverse kinds of degrees of explication of the same thing.
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From:
Robert Boyle (Certain Physical Essays [1672], II:21), quoted by Robert Pasnau - Metaphysical Themes 1274-1671 23.4
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A reaction:
There is a picture of a real explanatory structure to nature, from which we pick bits that interest us for entirely pragmatic reasons. Boyle and I are as one on this matter.
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16737
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The best explanations get down to primary basics, but others go less deep [Boyle]
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Full Idea:
Explications be most satisfactory that show how the effect is produced by the more primitive affects of matter (bulk, shape and motion) but are not to be despised that deduce them from more familiar qualities such as heat, weight, fluidity, fermentation.
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From:
Robert Boyle (Certain Physical Essays [1672], II:22), quoted by Robert Pasnau - Metaphysical Themes 1274-1671 23.4
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A reaction:
[Compressed, and continued from Idea 16736] So there is a causal structure, and the best explanations go to the bottom of it, but lesser explanations only go half way down. So a very skimpy explanation ('dormative power') is still an explanation.
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18671
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The ground for an attitude is not a thing's 'goodness', but its concrete characteristics [Ewing]
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Full Idea:
The ground for an attitude lies not in some other ethical concept, goodness, but in the concrete, factual characteristics of what we pronounce good. ...We shall not be better off if we interpolate an indefinable characteristic of goodness besides.
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From:
A.C. Ewing (The Definition of Good [1948], p.172), quoted by Francesco Orsi - Value Theory 1.4
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A reaction:
This is a forerunner of Scanlon's Buck-Passing theory of the source of value (in other properties). I approve of this approach. If I say 'actually this very strong cheese is really good', I'm not adding goodness to the cheese.
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