VERMONT DAIRYMEN'S ASSOCIATION. 157 



ligent advancement ; while others affirm that the position 

 woman occupies today is the natural result of evolution. Be 

 this as it may the fact remains that woman today, woman in 

 these last decades, has become more intelligent, broader 

 minded and has widened her sphere of usefulness. 



We are privileged to have with us tonight one who has iden- 

 tified herself with one of the cooking schools that we hear of 

 in our cities, one who has looked into the matter of food and 

 its preparation and she will no doubt be able to tell us not 

 only of the most economical foods for us to use, but also tell 

 us how we can prepare those foods with the least expendi- 

 ture of time. 



It gives me pleasure to introduce Mrs. Janet M. Hill, of 

 Hyde Park, Mass., editor of The Boston Cooking School 

 Magazine. 



Mrs. Hill in her address referred to the care exercised in 

 keeping the battleship Oregon in perfect condition while on 

 its way from California around the stormy cape and up to the 

 seat of war. 



She was fashioned for speed and every part of her machin- 

 ery was kept polished like glass, the coal selected with care 

 and skill and everything kept in readiness to do its best work 

 if needed. 



Should not equal care be given to the wonderful machinery 

 of the human body? Horses are fed for speed, for grace or 

 for strength. Pugilists and ball-players are obliged to give 

 strict attention to diet and drink. The cow is fed for the 

 special object in view. It is conceded that live stock is fed 

 more scientifically than are human beings. Dr. Hay says 

 that it ought to be possible to formulate a dietary, as accurate 

 in substances and combinations as a medical formula. 



There are truths concerning food which should be under- 

 stood by everyone. The proper cooking of albumen in eggs, 

 milk, cheese and meat is the foundation of all 113'genic cook- 

 ery. They should be cooked at a low temperature ; potatoes 

 should boil furiously ; while a leg of mutton, a fowl or soup 

 should but just bubble. 



Knowledge not wealth will enable one to prepare food 

 which transformed will reappear in such thoughts and emo- 

 tions as we find in poems of Homer, Milton and Shakespeare, 

 in the music of Mozart and Mendelssohn and in the painting 

 of Raphael. We eat to supply material for the repair and 

 building up of our bodily tissues, and to secure the requisite 

 amount for muscular and mental energy needed to perform the 

 countless activities of life and to generate heat. We attain 

 these several ends by a proper and scientific selection of food. 

 All food contains one or more of the five food principles, pro- 



