Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1890-01-03

Save for those most directly interested
there is still only the vaguest idea rs TO the
real work accomplished by women's ex-
changes Tho casual observer, entering one for
the first time, sees in every direction masses
of ornamental work. from a decorated roll
ing pin up to an embroidered portiere Much
of it is beautiful and quite worth the price
asked but every woman with leisure OK
periments more or less in precisely the same
directions, and every house is already over
loaded with their experiments, one questi Ons
who is going to buy and if this is all that the
new outlet has for women. Often it hap
pens that the inquirer stops right here and
goes home with the conviction that wonen's
exchanges are simply another means for the
dissemination of bric-a-brac already an over
whelming fact in all our lives, and that sup
preston rather than encouragement should
be the order of things.
Certainly the supply of this variety OF
work far exceeds the demand, though even
here the highest excellence in design and
workmanship is almost certain of encourage
ment and reward But this is, after all, the
smallest part of the work of prosperous ex-
change. 1t is the order department that is
the real source of income and the display of
dainties and substantials of every variety
There is a supply of delicate cake, pastry,
rolls, etc, visible to all, but this is the mere
suggestion of what is actually received and
delivered. One woman, for example, sup
plies consomme, sent in the form of jelly, and
ready to melt and serve. This is a soup APP
parently beyond the power OF the ordinary
cook to compass and there are many house
keepers who prefer TO buy this product which
has proved itself absolutely certain IN quanti-
ty, to venturing upon experiments at home.
Even the professional cook often lacks some
thing that is found in the work of these wo-
men who supply through exchanges.
with brains, sir" said Sir Joshua Rey-
noLds when asked with what he mixed his
colors, and it is Just as true that the food
into whose composition brains have entered
has a flavor, a delicacy, above all an I'M
varying standard, that no average cook ever
attains. 1t takes little time to secure this
result, but 1t comes before long to every sue
cessful worker in this field.
Another fact has no less bearing upon the
SUCCESS of such an undertaking. Preparation
in small quantities secures a finer and more
satisfactory result than is ever possible in
larger amounts. For the occult reasons for
this there is room, though all know the
magic in the words hand made" and have
that where double or treble quantity of
any form of food is required, it is always best
to make the single rule several times rather
than take the whole bulk of material. The
exchanges have all been demonstrators of
this fact, and thus the housekeeper who has
once tested their work shuns the great baker
les, even those of highest reputation, and
pays gladly the added price for the more
delicate handling.
The restaurant department has shown it.
g,lf as one of the most important, at least in
its possibilities. Not only unsold food can
be utilized, but wherever established it has
been shown that, under wise management,
the restaurant pays and becomes popular.
One difficulty has been in the ine1perience of
those in charge, and thus sense that only
the least was given that could be called a
moneys worth. But this phase, natural III
beginning unfamiliar work, has ended after
a little experience, and the sharpest critic
could not now find fault with the amount
served at any well known woman's ex-
change.
"Why have we been so slow to see their
Rdvantages9' writes one of the contributors
, of Good Housekeeping. 'If they are so use
full a method of helping the better class of
women who must earn, why has not every
slant suspicion of favoritfsm"
This is a popular question and a popular
accusation. Inquiry and observation have
both been brought to bear, and so far as in
dications Co. one becomes tolerably certain
that both are very likely to come from those
who have done imperfect work and been III
dgnant at its rejection. Favoritism some
times shows itself, for the managers are hui
man, and may be at times biased by personal
preferences But as whole there is singular
fairness The work is much of it voluntary
though the larger ones are finding it well tc
pay good salaries to competent managers
The idea has spread so insensibly and is still
surrounded by so much question and uncer
tainty, not in actual fact, but in the mind.
of those unfamiliar with the workings of ex
changes in general, that it is not regarded a.
possible that every town Of any size coulc
support in great part at least, the contribu
tors to such an undertaking. Camp
bell in Good Housekeeping.