The Providence news. (Providence [R.I.]) 1891-1906, 1899-01-23

ever, many hints were given i''".'s 80,
foods and their comparative nutritNt
values In developing the yellow ano
White Luncheon" Miss Barrows carrieu
out the idea perfectly, the hrst coloi
illustrated by Orange fruit baskets ano
the second by halibut fsh cones aiu
cream Of celery soup. In peglnnIns ~.
lecture Miss Barrows said, lncluehtahs'
that 1T was a little difficult TO sc, VI
housekeeping, so to speak in SO shor'
"A time and with the few utensils port-
able in a carpet bag Although hel
chafing dish did its part nobly, anu ~
the way, Miss Barrows did not colhclu'
with many i'm the opinion that th'
cha1ng dish Is fad ana VIII sIauua
ly disappear, she thinks II has come 10
stay, serving as IL does the admlfaple
purpose of double boiler and saucepan
together with its much more prepass-
ing appearance. -
She spoke of the inestimable Nalue ol
a knowledge OF the wearing Nalue
which food possesses for all, fearlnS
that oftimes we better understood that
quality as applied To dress materla
merely. Food" continued the SPEAK
er. "is divided into five classes-Water
the mineral, sugar, starch, nitrogen aho
fat. .,,
THE requirements OF our systems
vary with different ages and Win oc-
cupations." Proceeding, Miss baffoWs
spoke of the necessity of thorough
knowledge of the value of food prop
critics. and emphasized the fact tha'
especially Is this knowledge Naluaplt
I'm the purchase of food i'm large quan-
titles and i'm understanding ITS nutri-
tive value to the human system.
"During the late war" she added
| "had there been more knowledge on
both the part Of the soldiers ana Jhose
| i'm charge of the commissary depart
ment much suffering would nave peeh
| avoided.
| Germany" she continued. has re-
| duced this knowledge TO science
| owing To the presence of such an enor-
| nous standing army the problem OF
! getting the most nourishment Tor the
| least money Is an important issue.
"This practice, too" said Miss Bar
| rows. ''is carried out In our pubic IN
| stitutions, where the cost Is some
| times reduced TO a little less than lO
| cents a day per head. which perhaps
| most of us would consider small, m
| decd. Miss BarroWs alluded 10 the
| fact that cereals would always form
one of the staple articles of food, es-
pecially i'm our country, rich as ~ - III
wheat, Indian corn, oats, rye ana otpel
grains. ,,, ;,
| said che "the nutritiVe value of fish as
| a food euualing that of meat; that' too'
we are beginning to realize IT from the
fact of the steadily increasing prices
| of fish i'm our markets.
Miss Barrows said she was often con-
| fronted with the question:: supposs
| as bread is the stan OF NE your PupIis
| are taught it's preparation first. oi
the contrary, the answer Is, owing l.
tho delicate organization OF the yeas,
| nIant bread is one Of the most dlflicui'
articles of food TO prepare successfully
and is therefore not taught urth SUN
| of the simpler preparations are mas
tered such as milk, eggs Iiesh am am
vegetables" In conclusion, MISS par
rows smoke of the tendency in thes'
davs towards more simplicity in tn
prenaration of food, denominatlnS IL
move I'm the right direction, ana u
, this last the weary housewife breathe
, a fervent Amen!
AT the last meeting of the travellers
study club held on Monday evening
the 18th. the first topic was "Frencl
= | History OF the Nineteenth Century
Z The paper traced the growth OF Frenc
/ history from the 18th century, cailln
. attention to the fact that there was
. those days a natural incompatlpllt
: between despotism and historic truth.
After the fall of the emp re- however
+ the inauguration of a liberal regim
. favored the AWAKENING VI hiS'o'
= studies.
4 Among the historians" continue
: the paper, "who have illuminated ou
q century, Augustin Thierry attache
{" himself the most directly 10 roman
II ticism The two writers who influence
e him most were Chateaubdland an
= Walter Scott
..ro the epic moment of the Gree
a and Roman historians he Joined "
;, naive color of the legendarles and II
a strict common sense of modern M
torians.
II 'Merovingian Recitals' and Coz
a quest of England were his prlncip
II works. He Is second 10 no freh'
IL historian Of the present day.
l. "Barante is par excellence the re
o. resentative of the narrative metho
Is His most important work was Z
oJ Progress and Fall of the House
nj Bourgoyne.
y Passing, the paper describes I
h "Philosophic school OF our time,
nj inaugurating a more liberal anu so
i'm conception of history and brings q
the fact that Guizot as it's founder a
81 head divides with Thierry, the glo
an Of reyiving historical studies The O
no was a painter, the other thinker "a
SO | politician.
m. "Guizot." continues the paper. "co
,st sidered history from the height OF
,ol reason, his generalizations are pt
unon n science as sure as II is bros
chance aud doubt, and gave IL "a u
n foundation. He wrote with force, W
nt grandeur but without brilliancy I
,e- French historian Mignet was cons
ne cred next i'm order as belonging to
III same school as Gu'zot.
RAJ "He believed that history Is
NJ found SO much in the descripti'
n which please the eye or in the
lures which move one, as In the n
'oh den causes of events. His history
Mt the French Revolution reveals
er- characteristic qualities. above all
art of illuminating facts by group
ad them and drawing from them Il
tne highest lessons.
sh- zone finds more color and heat
the other historians. but no greater Gle
ness He Is master of his dicUon,
rer Won feel that he masters II. every W
Tee and sentence Is chosen with spe
or thought. II Mignet subordinates
re- facts of history To moral truth,
lrs' the liveliness of details To the corr
esl- ness of the whole. Theirs follows,
sec the contrary, the exac, production
the reality even To the most mir
'ro- facts. To quote his own words. III