The Age of the Engineer 199 



tilings, when they might have the best, if they only 

 knew how? * 



The principle applies to everything produced and 

 consumed in the garden home, but it will never be de- 

 veloped to its full possibilities until we have the engi- 

 neer in the kitchen. It is possible to map out the fam- 

 ily bill-of-fare long in advance, and to order produc- 

 tion accordingly. It is possible to provide luxurious 

 fare, daintily served, in the homes of all our people ; but 

 these things will not actually be done until the founders 

 of communities enlarge their vision of responsibility and 

 usefulness. 



We must have the New Engineer to make the New 

 Earth. 



It is only fair to say that great progress has been 

 made along these lines during the past few decades. 

 The early eras of colonization, beginning with the Pil- 

 grim Fathers, and coming down as late as the settle- 

 ment of the Mississippi Valley, managed to get along 

 with little or none of the spirit of engineering. In 

 late years, both the Government and private enterprise 

 have done much in the way of hydraulic and agricul- 

 tural engineering, yet we are only at the gray dawn 

 of things in this regard. We need a School of Social 

 Engineering that should supply a far more compre- 

 hensive training than is now available in any existing 

 institution. We still should be dependent on special- 

 ists in many lines of investigation and construction ; 

 but we need a type of engineer who will grasp the whole 



* Shortly after these words were written the Boston Institute 

 of Technology announced a new department of Food Engineering. 



