102 



So <jfit'!t was the res})on.se tlint it was -evident that our organization 

 for research and verification of these recipes would not be ample 

 unless it were expanded. We saw the need of experts in dietetics 

 with as highly specialized a training on nut foods as possible. We 

 took a complete list of the schools of home economics connected with 

 the leading colleges and institutions of education of America and 

 wrote them asking, "Have you ever tested nut recipes in your work? 

 Have you any graduate whom you would recommend for this testing 

 work and for continued research on pecan nuts as a staple food?" 

 We received replies from practically every college addressed. They 

 were, with one accord, greatly interested but onlj' in a very few cases 

 had they done any work on nuts as food. It was evident that while 

 they were anxious to participate in the research they could not be ap- 

 plied to the immediate pressing problem of testing these recipes, and 

 in most cases lacked the foundation training on nuts which was re- 

 quired. All who were recommended for the work as having specialized 

 training which made them particularly fitted to this work were con- 

 sidered, and the dietitians or executives for the testing were selected 

 from those with the highest scientific equipment. 



The head dietitian, Miss Grace Cornell Thompson, was a graduate 

 of Battle Creek College, School of Home Economics, and was highly 

 recommended by the dean, Miss Lenna C. Cooper, for the work done 

 there and at the famous Battle Creek Sanitarium under Dr. Kellogg. 

 Miss Rebecca Kates Barnes, assistant, was a graduate of the Drexel 

 Institution, Philadelphia. Miss Mary Hershey, assistant, was a grad- 

 uate of Mt. Holyoke College, and with five other assistants the staff 

 was complete. 



Even the most highly trained group of dietitians could not do 

 their best work without the most improved equipment. A new brick 

 building with hardwood floors, was provided. On every side there 

 were an abundance of large windows. To avoid fumes and gas 

 nothing but electric ranges were used and these were of the latest im- 

 l)roved type, while the temperature of the atmosphere and its purity 

 were under such perfect control that it was impossible, on entering 

 the room where baking and cooking were being done, to know of that 

 fact from any odors. All refuse and papers were instantly burned 

 in an airtight, odorless incinerator. The latest kitchen appliances 

 and equipment were used throughout, iceless refrigeration was em- 



