684 POPULAR SCIENCE MONTHLY. 



Many collegiate institutions, such as Drexel Institute, Pratt In- 

 stitute, and Armour Institute, have given the subject careful atten- 

 tion for a number of years. Even in high schools and grammar 

 schools this work is making its way. To-day a study of cooking is re- 

 quired of every girl in the Boston common schools, as well as in other 

 schools in Massachusetts. In the Providence Manual Training High 

 School, Miss Abbie L. Marlatt, a graduate of the Kansas Agricultural 

 College, conducts a most admirable course in domestic science, cover- 

 ing a period of four years. In the Brookline (Massachusetts) public 

 schools, Mrs. Alice P. ISTorton, a graduate of Smith College, has 

 arranged and conducts a comprehensive course of study in this de- 

 partment, beginning with the sixth grade and continuing through 

 the high school. This course, as arranged and conducted by her, is 

 a good example of what might be done in the public schools of every 

 city, without crowding out anything of importance or overburdening 

 the pupils. In the sixth grade, where it begins, it only occupies one 

 hour per week; in the seventh and eighth grades, two hours per 

 week; and in the ninth, one hour per week. 



The course is systematic and comprehensive, beginnnig with the 

 general care of the house in the sixth grade and progressing to food 

 principles taught with practical tests in a way to become ineradicably 

 fixed in the young mind. For instance, the effect of different tem- 

 peratures upon albuminous foods and upon starchy foods, with prac- 

 tical illustrations of albuminous cookery and starch cookery, are 

 given, as also tests for proteid, starch, and sugar. Each step forward 

 in the study of the chemistry of foods is always illustrated by the 

 cooking of some dish. 



In Brookline, when the pupil reaches the high school, she has 

 already been instructed in many more things concerning the house 

 and the preparation of food, with the reason why, than the majority 

 of young ladies know when they enter upon the life occupation of 

 mistress of a home. 



In the high school this instruction is still further continued to in- 

 clude general chemistry, with special reference to its household appli- 

 cation, sanitation, domestic art, clothing, household biology, problems 

 of the home, including the place of the home in society, household 

 management, and domestic service. 



Thus this college woman is impressing herself upon the future by 

 realizing in a practical, comprehensive way that the time and place to 

 get a right knowledge of home making, based upon the latest and 

 best gleaned from many fields, is at that time of their lives when our 

 future home makers are to be reached collectively, and when they 

 are at a good age to receive such instruction, being comparatively 

 undistracted by other occupations and preconceived ideas. 



