In one city the Women’s Guild organized cooking-classes with the thought of domestic service in mind. In a demonstration course where only ten cents a lesson was charged, the average attendance was never more than fifteen or sixteen, the greatest number ever attending being thirty-two. In a course of practical lessons in cooking, given at equally reasonable rates, the class numbered only four or five. One of the most efficient managers of such schools says after twenty-five years of experience that she is forced to believe that nothing in this line can be done. Similar testimony comes from a gentleman of wide practical knowledge of philanthropic work in New York City, and on the theoretical side from a lady widely known for her writings on economic subjects. Miss Mary Rankin Hollar has recently investigated one hundred schools and classes where domestic training is supposed to be given. She finds that less than ten per cent give systematic work, and only two have any maids in their classes.[10] In the light of these and of similar facts the conclusion must be accepted that the question cannot, certainly at present, be settled by establishing training-schools for employees, no matter how thoroughly equipped or how reasonable in charges these schools may be. The conclusion seems to be that all these efforts, from fashionable cooking-school to charity kitchen-garden, have not been able to remove, scarcely to lessen, either ignorance or prejudice. The average housekeeper does not yet know the best, the easiest, the most practical, or the most scientific way to manage her household affairs. Her work is often monotonous and wearisome, and must be so until its true place as a profession is acknowledged. The inexperienced housekeeper recognizes her own likeness only too faithfully drawn by Dickens in Bella and her struggles with “The Complete British Housewife.” If she desires instruction, she finds it impossible to secure it in a systematic way. Kind friends offer suggestions, the cook-book gives hints, and the “Housekeepers’ Guide” bridges over a temporary difficulty. But this combination of instruction in regard to isolated facts in housekeeping is much like the attempt to learn a new language by memorizing words from the dictionary. It is not strange that the novice still believes that housekeeping can be learned only by experience, nor, on the other hand, is it any more strange that in the effort to gain this experience she too often breaks down in health, or gives up the attempt and resorts to boarding. The cooking-school and the class in domestic economy, when taught in connection with a dozen other subjects, will not solve the question for her.