660 THE POPULAR SCIENCE MONTHLY. 



fairs. I would suggest, first, "schools of domestic science and 

 hygiene in which girls shall be taught the subject on the same 

 educational basis and along the same liberal lines that they are 

 taught other things. 



A beginning in this line of work (though not in kind) has been 

 in progress for several years in some cities, notable among them 

 the city of Boston. The subject, however, has been taken up in 

 an elementary way and in one of its branches only — that is, cook- 

 ing. Cooking was introduced to that city by a woman of wealth 

 and benevolence, through whose influence several school-kitchens 

 were opened and maintained at private expense (borne chiefly by 

 her) for a year, to demonstrate to the school authorities and the 

 public what could be done in that line of education. At the end 

 of the time, in the autumn of 1885, the school board decided to 

 adopt the cooking schools as a part of the public educational sys- 

 tem, and now there are eleven such schools in that city. Cooking 

 is also taught at public expense in New York, Milwaukee, Des 

 Moines, Washington, Philadelphia, Los Angeles, and in many 

 smaller cities throughout the land. These are for the most part 

 schools in which the making only of dishes is taught. They 

 should be extended to include the study of the sources, compo- 

 sition, and nutritive value of food materials, heat, ventilation, 

 cleaning, serving, and the laws which govern health and disease. 



The second method which I would suggest for the extension of 

 our subject is by means of private schools, lectures, and demon- 

 stration lessons, by which any person may gain the information 

 which has been suggested should be taught in the public schools. 

 Third, by study and experiment at home, where there is always 

 opportunity for such work. There, by the aid of books and inves- 

 tigation, an educated woman may work out and perfect plans and 

 methods for the management of her home. 



Educational and industrial unions, where the products of the 

 culinary skill of women are offered for sale ; diet-kitchens, in 

 which wholesome dishes are sold at small price ; cooking schools 

 like those in the city of Boston, in which the girls in the public 

 schools are taught methods of cooking ; private schools, such as 

 the Boston Cooking School and the New York Cooking School, 

 to which one may go and take one or many lessons in invalid, 

 family, or fancy cooking, and where demonstration lessons are 

 given throughout the year ; experimental stations, such as the 

 New England Kitchen in Boston, in which chemical and bacterio- 

 logical investigations are made upon both cooked and uncooked 

 food, under the supervision of an expert chemist; the Storrs 

 experimental station, in Middletown, Conn., which is a purely 

 scientific school for the investigation of food products and the 

 study of dietaries ; Pratt Institute, in Brooklyn, in which an ad- 



