No. 6. DEPAilTMENT OF AGRICULTUJiE. 635 



iustitnic ;i!mI llici-c prepared foods and i;ave ol)je(l lessous before^ 

 the iustitiite in the preparation of iheiii. aud in almost all the 

 comities we have lessons in doniestit- science and economy alon^ 

 this line; but the only exception we can possibly take in regard 

 to the cooking, that I know of, there is too much of it in variety 

 and quantity. This is no reflection upon anybody, but in many 

 places, if one-half were not cooked it would possibly be better for 

 the people. 



MR. HERR: 1 vTOuld like to say one word, in answer to the words 

 spoken reflecting on my remarks with reference to eating. I never 

 knew before that a man had to be married to a woman to know 

 whether she was a good cook or not. I suppose his appetite would 

 not be changed; that he would hav(^ the same judgment on cook- 

 ing whether he was a married or a single man. I am willing to 

 testify from my knowledge, that Pennsylvania cooks are the best 

 cooks in the world and I am here to testify also that they are not 

 as good as they might be. I believe half of the things cooked are 

 wasted aud I believe it is very important to give instructions in 

 our institutes along that line. The idea of children knowing when 

 they have eaten enough I think is unlikely in most cases. Chil- 

 dren ought to be instructed by their parents because I know 

 some who are older than children who don't know how to eat and 

 that is the reason they look so lean and long drawn out. Such 

 nien as the railroad men and others are the dyspeptics of the 

 country, not because they eat too much but because they eat too 

 fast. I do say it is a very important matter. I know this much, 

 that a good cook can command almost any salary at our restaurants 

 or hotels, and I don't think there is any science that we are trying 

 to learn that is of more importance and requires more knowledge 

 than cookerv. 



DR. CONARD: I am afraid if the head of the family is to 

 decide the amount of food a growing boy is to eat, it would not be 

 very satisfactory and might create a great deal of trouble, and 

 I think that boy would be glad when the old man was away from 

 home. I remember myself of an experience I shall never forget: 

 I sat along side of a boy, in my young days, and I think if I would 

 have told him when he had enough he would have eaten just 

 about half what he did. But I think if we would give them some- 

 thing to eat ofteuer, in the middle of the forenoon or afternoon, 

 I believe it would be an improvement. We cannot measurf^ his 

 demands by our own appetites. T think it is very opportune to 

 discuss this matter before the institute workers because I don't 

 believe there is anything that will create more discussion than to 

 go around to institutes aud eat rather than starve to death bv 



