the day. She must make records of
the time it takes for each part of the work, and she must think out a
way to do it in less time. It will be well if she can arrange it so that
different kinds of work will overlap, in order that one thing may be
preparing while she is doing something else. And if she finds it a
weight upon the mind to keep track of so many things at once, she must
yield herself to this discipline, knowing that she is thus training her
mind for better service and that she will be more fitted to use to good
advantage the extra hours that she will thus gain. She will come to the
new cultural duty of the hour she has thus wrung from the working period
with increased joy and with new powers gained by the strenuousness of
the hour's work that went before.

The administration of a house is to call for a higher training in
mechanics. Education is giving much more of this now than formerly and
will answer the demand for still more. The girls of the country, where
this education is needed far more even than in the city, must be
prepared to answer this need.

We cannot be expert in the new housekeeping unless we have some
comprehension of the chemical processes that constantly go on under our
hands. One young woman took for her master's degree a study of the
bacterial flora found in spoiled canned peas and string beans. She found
that there are some organisms that only grow all the better after they
have been boiled one hour. She found that the strongest acids do not
inhibit the growth of some other kinds. She has been a good year working
on that theme. If she should include one or two other kinds of spoiled
foods her work would extend over another year.

How many kinds of bacterial life are there? How many fruits, vegetables,
foods of all sorts, are made the home of these various kinds? What
processes will protect each kind from becoming harmful to human life?
How many hours will it take to show that certain processes will render
each variety a safe food? How many young students must give years to the
business of finding out what we may use and what we may not? How long
will it take us to realize that the detail of preparing the food for the
table is a great scientific study, one deserving our highest expertness,
meriting our highest honors, to those who work in the laboratory of the
university and to those who labor in the laboratory of the house? Every
young woman should consider herself a licensed observer;