The Age of Science: A Newspaper of the Twentieth Century — John Shaqi
The Age of Science: A Newspaper of the Twentieth CenturyCobbe, Frances Power
Science
The Age of Science: A Newspaper of the Twentieth Century
Cobbe, Frances Power
Dystopias -- Fiction; England -- Fiction; Satire; Science fiction
Considerable excitement prevails just now in many of our large towns
in consequence of the needful, but somewhat troublesome, formalities
required by law before any trade or handicraft may be exercised.
Blacksmiths’ apprentices, we are told, very generally resent the
necessity of passing their proper examinations in Metallurgy before
they are qualified to shoe a horse; and the Artificial Flower Makers
constantly evade attendance at the lectures on Botany, given expressly
for their benefit. The candidates for licenses as Cabdrivers have more
than once exhibited signs of discontent, when rejected on the grounds
that they failed to answer some of the simplest examination questions
on the principles of Mechanics applied to Traction, and on the
correlation of Heat and Motion, as discovered by the illustrious
author of “Heat as a Mode of Motion.” A strike (it is even rumoured)
is impending among the stonemasons and bricklayers and slaters in a
certain large city, because the Police, at the order of the
Magistrates, having brought up several members of those trade-unions
to the Local Examining Board for inquiry, it was elicited that none of
them had acquired a competent knowledge of Geology in general, nor
even of the formation of the strata of rocks wherewith their proper
business is concerned.
These difficulties were to be anticipated in the progress of
Scientific knowledge among the masses, and we earnestly hope that no
proposal to relax the late very wise legislation will be made in
Parliament, but rather to reinforce the existing Acts by severer
penalties upon ignorance and inattention. Who can for a moment think,
for example, of allowing his shirt to be washed by a person who knows
nothing of the chemistry of soap, blue, and starch? or his dinner
cooked by a man who (however skilled in the mere kitchen art of
sending up appetising dishes) is totally ignorant of how much albumen,
salts, and alkalies go to the formation of vegetable and animal diet?
Public-domain text, read in full here on John Shaqi.
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