Remember that the translator is in a certain sense a dual personality; he must be on the one hand a born Frenchman, and a born Englishman or American on the other. Now, no one can be to the full extent these two things at once; and therefore no flawless piece of translating can be produced at a single sitting. The best way, then, is to saturate yourself with the foreign language, and make a first rough draft in English, as complete as possible, but clumsy in vocabulary and ragged in idiom. Put it away for a few days; and then, with the original out of sight and out of mind, proceed to recast and to refine. A good translation is like a good vintage; the first draft is simply the pressing of the grapes, — the best you can do is to make sure that you have expelled the juice to the last drop. But you must give it time to age, before it is ready to be put on the market.
9 December 2014
The Pressing of the Grapes
Frederic Taber Cooper, "The Technique of Translating," The Craftsmanship of Writing (New York: Dodd, Mead and Company, 1911), pp. 267-268: