“Well,” said I, “if you carry your watch to a watchmaker, and undertake to show him how to regulate the machinery, he laughs and goes on his own way; but if a brother-machinist makes suggestions, he listens respectfully. So, when a woman who knows nothing of woman’s work undertakes to instruct one who knows more than she does, she makes no impression; but a woman who has been trained experimentally, and shows she understands the matter thoroughly, is listened to with respect.” “I think,” said my wife, “that your Bridget is worth teaching. She is honest, well-principled, and tidy. She has good recommendations from excellent families, whose ideas of good bread it appears differ from ours; and with a little good-nature, tact, and patience, she will come into your ways.” “But the coffee, mamma,—you would not imagine it to be from the same bag with your own, so dark and so bitter; what do you suppose she has done to it?” “Simply this,” said my wife. “She has let the berries stay a few moments too long over the fire,—they are burnt, instead of being roasted; and there are people who think it essential to good coffee that it should look black, and have a strong, bitter flavor. A very little change in the preparing will alter this.” “Now,” said I, “Marianne, if you want my advice, I’ll give it to you gratis:—Make your own bread for one month. Simple as the process seems, I think it will take as long as that to give you a thorough knowledge of all the possibilities in the case; but after that you will never need to make any more,—you will be able to command good bread by the aid of all sorts of servants; you will, in other words, be a thoroughly prepared teacher.” “I did not think,” said Marianne, “that so simple a thing required so much attention.” “It is simple,” said my wife, “and yet requires a delicate care and watchfulness. There are fifty ways to spoil good bread; there are a hundred little things to be considered and allowed for that require accurate observation and experience. The same process that will raise good bread in cold weather will make sour bread in the heat of summer; different qualities of flour require variations in treatment, as also different sorts and conditions of yeast; and when all is done, the baking presents another series of possibilities which require exact attention.” “So it appears,” said Marianne, gayly, “that I must begin to study my profession at the eleventh hour.” “Better late than never,” said I. “But there is this advantage on your side: a well-trained mind, accustomed to reflect, analyze, and generalize, has an advantage over uncultured minds even of double experience. Poor as your cook is, she now knows more of her business than you do. After a very brief period of attention and experiment, you will not only know more than she does, but you will convince her that you do, which is quite as much to the purpose.”