The herald., 1893-10-08
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alone for kitchen but for the home as
whole, the list OF topics touched upon
in Part l, becomes essential. That
much OF the knowledge compressed
thcre should have been gained at home.
is st once admitted; but, unfortunately.
few homes give it; and the aim has
been to cover the ground concisely yet
clearly and attractively. As to Part III,
it is not the whole art of cooking,
but merely the line of receipts
most needed in the average
family, north or south. Each receipt
has been tested personally by the writer,
often many times. and each one is given
so infinitely that failure IL well-nigh
impossible. II the directions are intelli-
gently followed. A few distinctively
eouthern dishes are included, but the
ground covered has drawn from all
sources; the series OF excellent and
elaborate manuals by well-known
authors having contributed here and
there, but the majority OF rules being,
as before said, the reoult OF years OF per-
sonal experiment, or drawn from old
family receipt books.
To facilitate the work of the teacher,
however, a scheme of Lessons is given at
taught in the ordinary school year each
lesson 10 given with page references to
the receipts employed, while shorter
and more compact course 10 outlined for
the use OF classes for ladies. A liat OF
topics is also given for school use,
1t having been found to add
greatly to the interest Of the
course to write each week the story OF
some ingredient in the Lesson for the
day, while q set OF questions, to be used
at periodical intervals, fixes details, and
insures certain knowledge OF what
progress has been made. The course
covers the chemistry and physiology OF
food, as well as an outline OF household
science In general, and may serve as q
textbook wherever euch study Is intro
duced That training is imperafively
demanded for rich and poor alike, is
now unquestioned; but the mere taking
course OF cooking lessons alone does
not meet the need in full. This volume
aims to fill place hitherto unoccupied; |;
and in precisely the line of work indi-
Gated there has been found the only
practical method in a years. successful
organization OF schools ct various points.
Whether used at home with grow
ing girls, in cooking clubs, in
schools, or in private classes,
this system and the authorities
referred to will certainly stimulate in
terest, and it will open up new field
of work to many who have doubted ii
the food question had any interest be-
yond the days need, and who have
failed to see that nothing ministeriug to
the best life and thought of this won
dersul human body could ever by any
chance be rightfully called common or
unclean. We are but on the threshold
of this new science. The authors only
hope is to make the way little palmer,
and she has done 30 to quite an extent.
The principal divisions noticed are The
House, Ventilation, Drainage and Water
Supply, Washing Day and Cleaning IN
General, Food and It's Laws, Relations
of Food to Health, The Chemistry OF
Animal Food, The Chemistry OF Vegita-
BILE Food, Condiments and Beverages,
Soups, etc., etc. 1t is indeed q very
complete Volume on these subjects.
x*x
T.. p. Dutton and company OF New
York City have just given the reading
public book which will receive hearty
welcome, Phillips Brooks Year Book
containing Selections from the writings
of the Ri, Rev. Fh iiaipe Brooks, ID. d.
To the friends Of BishopN Brooks this
Hitchcock VIII come ssuoBtranger. His
sermons havebhAd sueh living qualities
in them that they are read and re-read
by rnany,a one who never came under
the influence Ok hia marvellous person.
ality. Their quality will be still further
tested, itseems. by this separating pro-
cess of presenting heir thoughts in frag-
ments. II in this way the thoughts do
not lose in suggestiveness, in vividness
end in strength, il will be o new testi-
mony to the fact that the sermons are
among the immortal w'which are for
all time and not for one special age
alone. The aim OF the book is to group
together cognate thoughts in sequence
of time. as we'll as to represent fairly
this man Of large love for humanity and
Of absolute surrender to his Master.
That he found "a place for such books
is sympathetically shown by the pre-
face to volume of selections published
come years since. In this preface he
Gays: "The most notable quality of
such books is their suggestiveness.
-. II is not the fulness of their
hands which makes them welcome. 1t
is the dalicacy and discrimination OF the
finger which they lay upon some spring
in us and set some OF our nature free.
Some suggestive word out of THE book
will fall upon score OF lives some
morning, and touch the key Of each.
Each will be better for it, but how diff
ferently! One will do better trading;
another will do better teaching; anoth-
ef'a household life will be more pure
and lofty"
To those who have known Bishop
Brooks in the past, and looked to him
for guidance in the upward way, these
daily thoughts from him will surely
come with the added Joy of memories
which are very precious. I'm the old
days it WAS strength to be with him; in
those to come it will be strength to re-
member him." References to the works
OF Bishop Brooke have been added, with
the thought that some might like to
turn to the context. They are respect
lively as follows: 27, /, ii, Ill, Nv, v;
to volumes one, two, three, four and
five of the sermons. Influence, to The
Influence of Jesus; Preaching to the
Yale Lecture on Preaching; Tolerance
to Tolerance. A page is devoted to each
day in the year. The most of the upper
part of the pages contain selections from
Bishop Brooks's well-known works. The
lower portion are poetical selec-
tions in unison with the prose
selections above. There are many texts
ecattered through the book at the top of
the pages which are taken directly from
the Bible and the contents OF the pages
ou which these texts are fOund ara ai m,