This question of temperatures and their relation to the kind of food, as also to the various cookery processes, needs careful handling; we want not alone a definite dogma established on a scientific basis, but we want the means to apply it brought within easy reach--reach of a limited purse and a limited intellectual capacity, for we are not all scholars. There is no reason why a thermometer should not become part of our kitchen equipment just as readily as that old sand-glass which regulated the boiling of an egg, but, before it is the case, many other matters must fall into line. It is probable that a careful investigation of the best means of frying, boiling, stewing, &c. would effect a considerable revolution in our household pots and pans. Is it impossible to produce a pan in which a given quantity of fat or oil should be easily brought to, say, 400° Fahr., and yet be unable to exceed that temperature? It would so safeguard expense from burning that the most delightful frying medium, olive oil, would be readily used by many people. The matter of watching, and waiting, and judging the exact minute for certain operations takes far more time than is generally supposed, and the gloom surrounding the average kitchen range increases the difficulty. The cook who understands the use of double pans for oven and range has done something to save both time and anxiety, but it is evident that much more might be done to render many cookery processes almost automatic. The science that controls the production of such commercial products as biscuits, tinned foods, pickles, and jam, and turns them out to a uniform standard, is at present remote from the household kitchen. Such scientific knowledge has been produced at a commercial value for commercial enterprise. We need _our_ problems brought into universities and colleges; into the channels where research is made public; into the laboratories of schools, where, if no wonderful result may be proclaimed, we have at least established a scientific method of approaching the work of kitchen, laundry, and storeroom. The ordinary teaching of the domestic subjects too often tends to magnify the difficulties in order to show how they may be overcome. The simplification of methods by classification would do much, and the evolution of possible devices for saving labour would do still more, to establish a favourable view of housekeeping. What is worth doing is worth doing well; but it is "doing" unnecessarily that spells drudgery.