the wings of flies, on the leaves of vegetables, in the folds of meat, and in the bellies of stale fish.

3 – The importance of choosing dishes and selecting materials fit for nourishment. We were accustomed in the past to look upon food as a pleasure only, to be enjoyed and obtained at every opportune moment and by every possible means, regardless of what is good for us in quantity and kind — though food is not like the rest of life's pleasures, which we take without deliberation or reckoning, pleasures we can easily forgo and still remain alive. Food is a pleasure and a duty at one and the same time. It will not do to confine ourselves to what delights us of it or what our appetite fancies, nor to forgo part of it or all of it; for if we do, the balance of health is upset and diseases find their way into our bodies — diseases of the liver, the stomach, and the intestines, and anemia. Poor nutrition and undernourish-ment have their own particular diseases, just as excess in foods of a single kind has its evil results.

4 – For all the keenness of our desire to adopt every novelty — the modern fashions for our per-sons, the modern furniture for our dining and reception rooms, the expensive customs to multiply our pleasures — we are still where we were hundreds of years ago in the manner of preparing and cooking food; though if there is anything that ought to be changed and modified, it is food and the way of its preparation, that it may accord with the modern theories which have developed so astonishingly in recent years. We will not give up the stuffed dishes that consume most of the hours of the morning, nor the pastries, nor the frying of vegetables before cooking them, so that they soak up the fire and the "oils and samns," nor the kibbeh whose pounding for several hours on end would wear a mountain down — though if we looked a little closer, and chose to profit from those who have more experience than we in this path, or from those who have made a study of the art of nutrition, we would find that by our old ways of cooking the materials lose many of their nourishing properties, so useful to our health, and that

we could prepare savory and beneficial dishes in half the time and cost we now spend on some of what we have been making.

From all this you see, my sister, that the kitchen is the sensitive nerve that conveys to the members of the family either what fills them with the joy and comfort of life, or what clouds its serenity and ease. It is incumbent on us, then, to give it our greatest attention, for it is the room and the workshop in which food is prepared skillfully, according to the rules of hygiene, for our sick and our children and the healthy

among us, lest diseases find their way to us.

Let us enter our kitchen tomorrow with sincere resolve, to reform what we can reform and to modify what we can modify, that we may make it one of the glories of the house — a room we enter at every hour of the day as we would enter our parlor, with no trace of food scraps in it, no flies about its edges, no foul odors in its drains.

Let our kitchen, from this day on, be one of the rooms to which we are not ashamed to lead our women friends and our lady visitors.

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