can be no thoroughly
satisfactory translation of "Don Quixote" into English or any other
language. It is not that the Spanish idioms are so utterly unmanageable,
or that the untranslatable words, numerous enough no doubt, are so
superabundant, but rather that the sententious terseness to which the
humour of the book owes its flavour is peculiar to Spanish, and can at
best be only distantly imitated in any other tongue.

The history of our English translations of "Don Quixote" is instructive.
Shelton's, the first in any language, was made, apparently, about 1608,
but not published till 1612. This of course was only the First Part. It
has been asserted that the Second, published in 1620, is not the work of
Shelton, but there is nothing to support the assertion save the fact that
it has less spirit, less of what we generally understand by "go," about
it than the first, which would be only natural if the first were the work
of a young man writing currente calamo, and the second that of a
middle-aged man writing for a bookseller. On the other hand, it is closer
and more literal, the style is the same, the very same translations, or
mistranslations, occur in it, and it is extremely unlikely that a new
translator would, by suppressing his name, have allowed Shelton to carry
off the credit.

In 1687 John Phillips, Milton's nephew, produced a "Don Quixote" "made
English," he says, "according to the humour of our modern language." His
"Quixote" is not so much a translation as a travesty, and a travesty that
for coarseness, vulgarity, and buffoonery is almost unexampled even in
the literature of that day.

Ned Ward's "Life and Notable Adventures of Don Quixote, merrily
translated into Hudibrastic Verse" (1700), can scarcely be reckoned a
translation, but it serves to show the light in which "Don Quixote" was
regarded at the time.

A further illustration may be found in the version published in 1712 by
Peter Motteux, who had then recently combined tea-dealing with
literature. It is described as "translated from the original by several
hands," but if so all Spanish flavour has entirely evaporated under the
manipulation of the several hands. The flavour that it has, on the other
hand, is distinctly Franco-cockney. Anyone who compares it carefully with
the original will have little doubt that it is a concoction from Shelton
and the French of Filleau de Saint Martin, eked out by borrowings from
Phillips, whose mode of treatment it