matter can be raised
in larger quantities than could meat be obtained through cattle raising.
This development imparts to vegetal nutrition an ever greater
preponderance. The transportation of meat, that the modern vandalic
economic system furnishes us with from foreign lands, especially from
South America and Australia, has been very nearly exhausted within few
decades. On the other hand, animals are raised, not merely for the sake
of meat, but also for that of wool, hair, bristles, skin and hides,
milk, eggs, etc., upon which many industries and human wants are
dependent. Again offal of several kinds can be turned in no way to
better advantage than through cattle raising. The seas will also in
future be made to yield to man their wealth of animal food to a much
larger extent than now. It will be in future a rare occurrence to see,
as we do to-day, whole loads of fish turned to manure, because the
facilities and costs of transportation, or the facilities of
preservation prevent their being otherwise used. It follows that a
purely vegetal diet is neither probable nor necessary in the future.

In the matter of food, _quality_ rather than _quantity_ is to be
considered. Quantity is of little use if not good. Quality is greatly
improved by the manner of preparation. The preparation of food must be
conducted as scientifically as any other function, if it is to reach the
highest point of utility possible. Knowledge and equipment are thereto
requisite. That our women, upon whom to-day mainly devolves the
preparation of food, do not and can not possess this knowledge, needs no
proof. They lack all the necessary equipments therefor. As every well
equipped hotel kitchen, the steam kitchen of barracks or of hospitals
and especially the cooking expositions teach us, the cooking
apparatuses, together with many technical arrangements for all manner of
food preparation, have reached a high degree of perfection and have been
contrived upon scientific principles. That will in the future be the
rule. The object aimed at must be to obtain the best results with the
smallest expenditure of power, time and material. _The small private
kitchen is, just like the workshop of the small master mechanic, a
transition stage, an arrangement by which time, power and material are
senselessly squandered and wasted._ The preparation of food also will
in future society be a social establishment, conducted on the most
improved plane, in proper and advant