I9II] Mary Louise F oster 261 



advanced our knowledge of the carbohydrates, the proteins, the pig- 

 ments and the metabolic processes in the cell, until now we have the 

 material at band for scientific study of foods and food values in our 

 College laboratories. Any pure food law is rendered useless unless 

 we have intelHgent buyers. So long as the housekeeper insists upon 

 using white flour, the manufacturers will find means to bleach the 

 flour. Scientific training makes us face facts and find Solutions for 

 the conditions which are inimical to our welfare. 



Wm. H. Edwards, commissioner of street cleaning in New York 

 City, is reported as saying to the Vassar students: "The housewife 

 plays a more important part than she realizes in keeping the streets 

 of our cities clean. Her Standards of cleanliness in the home must 

 be in evidence outside the house. Regularity in the Output reduces 

 congestion of ref use ; proper Separation of refuse adds to the sani- 

 tary conditions of removal. No woman who is a good housekeeper 

 will throw papers or waste in the street, and most street litter was 

 first thrown away by some thoughtless band. Her husband will not 

 throw bis newspaper in the street. Her children will not litter our 

 thoroughfares with all sorts of rubbish, but will take a certain pride 

 in helping to keep the streets clean. The teachers in our public 

 schools have the influencing of the children largely in their hands. 

 Every teacher has the opportunity to teach patriotism to every little 

 Citizen by training him in loyal thought regarding bis own city. She 

 need go no further at first." 



At Smith College in the department of chemistry we believe that 

 scientific work is cultural ; that scientific habits of thought are liber- 

 alizing; that it is possible to lay the foundations for a professional 

 career whether that career be home-keeping or industrial chemistry. 

 The course in general chemistry may be followed by a course of 

 lectures on the applications of chemical facts and principles to 

 common life. We have a course in sanitary chemistry, a very 

 technical course, such as is given at the Massachusetts Institute of 

 Technology; one which makes a Student intelligent on the methods 

 in use in our government and anal5rtical food laboratories, and which 

 studies the problems of public health. We have also a course run- 

 ning through the year in what we have called " Studies in Fermen- 

 tation." This takes up the action of yeast and of various enzymes 

 on the carbohydrates and the proteins, with special reference to the 



