PAPERS ON CHEMISTRY AND PHYSICS 235 



the Industrial Fellowships totaled $320,848, and that 

 there were 48 fellowships and 83 Fellows. During the 

 ten years ending March 1st, 1921, the total contributed 

 amounted to upwards of $1,500,000; while the overhead 

 expenses of the Institute were approximately $470,000. 



To come now to the individual fellowships. The 

 writer recalls very vividlj^ the case of a prospective 

 donor who was being conducted through the building, 

 and who exclaimed, upon entering the room of the Laun- 

 dry Fellowship: "What on earth has a laundry to do 

 with Chemistry!" Of such stuff are many donors, be- 

 fore they are converted. It happened that the Laundry 

 Fellowship was working upon matters that involved a 

 great deal of Chemistry; not only the routine analyses of 

 soaps, water softeners, water samples, blues, sours, 

 bleaches, and the like, and in the investigation of claims 

 for damage, but also the greater problem of interesting 

 the public in the idea of "sending it all to the laundry", a 

 problem involving not only the renewing of soiled fabrics, 

 but a study of all the complex operations concerned with 

 the weaving, dyeing, and composition of fabrics. The 

 new problem of the laundry is something more than the 

 washing of the coUars and "biled" shirt of the bachelor 

 until he gets a wife. The Laundry Fellowship is an asso- 

 ciation fellowship, with about 1800 members behind it. 



Other fellowships bear the names of Synthetic Eesins, 

 Bread, Zirconium, Fish Products, Fuel, Plastics, Soap, 

 Enameling, Synthetic Acids, Food Container, Protected 

 Metals, Stove, Sulphur, Oil Shale, Nickel, Flotation, 

 Glass, Oil, Quartz, Gas, Tar Products, Emulsion Flavors, 

 Inks, Cements, Fiber, Yeast, Silicate, Magnesia Insula- 

 tion, Coke, Organic Syntheses, Insecticides, Glue, Fertil- 

 izer, Dental Products, Cleaning, Refractories, Asbestos, 

 Fruit Beverages, and Magnesia Products. 



The Bread Fellowship is the oldest, probabl}^, at the 

 Institute, and one of the most successful. It would be 

 hard to overstate the importance of the work of this fel- 

 lowship, and of similar work done elsewhere, upon the 

 quality and cost of commercial bread. The processes 

 developed save, probably, half the yeast and half the 

 sugar used in bread-making. One has only to compare 



