under the
supervision of Mrs. Dr. Kellogg, since which time, researches in the
various lines of cookery and dietetics have been in constant progress in
the experimental kitchen, and regular sessions of the school of cookery
have been held. The school has gradually gained in popularity, and the
demand for instruction has become so great that classes are in session
during almost the entire year.

During this time, Mrs. Kellogg has had constant oversight of the cuisine
of both the Sanitarium and the Sanitarium Hospital, preparing bills of
fare for the general and diet tables, and supplying constantly new
methods and original recipes to meet the changing and growing demands of
an institution numbering always from 500 to 700 inmates.

These large opportunities for observation, research, and experience,
have gradually developed a system of cookery, the leading features of
which are so entirely novel and so much in advance of the methods
heretofore in use, that it may be justly styled, _A New System of
Cookery_. It is a singular and lamentable fact, the evil consequences of
which are wide-spread, that the preparation of food, although involving
both chemical and physical processes, has been less advanced by the
results of modern researches and discoveries in chemistry and physics,
than any other department of human industry. Iron mining, glass-making,
even the homely art of brick-making, and many of the operations of the
farm and the dairy, have been advantageously modified by the results of
the fruitful labors of modern scientific investigators. But the art of
cookery is at least a century behind in the march of scientific
progress. The mistress of the kitchen is still groping her way amid the
uncertainties of mediaeval methods, and daily bemoaning the sad results
of the "rule of thumb." The chemistry of cookery is as little known to
the average housewife as were the results of modern chemistry to the old
alchemists; and the attempt to make wholesome, palatable, and
nourishing food by the methods commonly employed, is rarely more
successful than that of those misguided alchemists in transmuting lead
and copper into silver and gold.

The new cookery brings order from out the confusion of mixtures and
messes, often incongruence and incompatible, which surrounds the average
cook, by the elucidation of the principles which govern the operations
of the kitchen, with the same certainty with which the law of gravity
rules the pl