134 Edward Livingston Youmans. 



were just then introducing the phase of transcendental 

 mysticism. (By-the-by, Garth Wilkinson was one of Morell's 

 intimates in the Fourieristic time.) Spencer, in Part I, 

 gives Martineau a rub, and now there is to be a review of 

 Spencer in that magazine, entitled Science, Nescience, and 

 Faith. Mill has an article in the forthcoming Westminster 

 Review on the Slave Power. 



When we broke up, Morell reproached Spencer for the 

 brevity of his recent visit to him. He then unceremonious- 

 ly took my arm and we walked homeward, his place being 

 in Pall Mall (pronounced Pell Mell), near to mine. He 

 gave me a cordial invitation to come up and spend a day 

 or two with him. His business in London now is to inspect 

 a training school the Normal Training College, which 

 stands upon the ground where Joseph Lancaster first estab- 

 lished the monitorial system in the beginning of the present 

 century. Morell says that it is the best training school in 

 England, has the least theology about it, and nothing of 

 the " routine " of the Home Colonial. So I made immediate 

 arrangements to go over to the school and see some of the 

 examinations. In all that, I was as much disappointed as 

 in Morell himself at first. I had no reason, perhaps, for 

 being so, but could not help it. Officials take things easy 

 as Spencer says, it is the nature of officialism. I saw the 

 plan of working the machine, and was interested, of course, 

 but there was not much inspection. The principal, Prof. 

 Fitch, also examiner in English literature in the University 

 of London, is an accomplished lecturer and a close thinker. 

 I was delighted with him. I went to the school again yes- 

 terday. Morell got into the same stage, and we rode over 

 the Thames (Waterloo Bridge) together, to the Borough 

 Road, where the school is situated. ... I lunched with Mo- 

 rell and Prof. Wilkes, who lives in the building. Lunch, as 

 usual everywhere hashed veal, boiled potatoes, cold meat, 

 bread, and ale, with an apple or plum tart for dessert, all 



