the best arrangement of the tools and materials shall be, what elimination of unnecessary acts and things can be made in order that every possible waste of energy may be pared off and the path to the end may be absolutely, sternly direct. Then there is the route clerk, who sees that this order is followed by each man until he is able to do it involuntarily and as if by instinct. To make definite record of the success of this work, the time-and-cost clerk will keep track of time and per cent. items, and make known exactly what are the results of doing things in one particular way. If not satisfactory, another way must be chosen. It is the belief of the advocates of scientific management that if we thus make the individual efficient, his productive capacity will be raised twenty-five or fifty per cent., or even sometimes doubled. Scientific management calls for a careful study of the surroundings. The appliances must be adequate, comfortable, handy, and such as require the least percentage of rest. The scaffold or bench must be the exact height to make as little strain as possible on the worker. The table must be made at the right height so that the worker will not have to stoop over for his tools. If he works on his feet, there must be something for him to stand against so that he may have no fear of falling. To get the full output, the right appliances must be devised, standardized, used, and maintained. The worker's clothing must not be ill-fitting, or it may restrict the movement of his arms and hands. It must be of such material that he will not be in constant fear of ruining it. Everything about him must be such as to increase speed and not restrict motion. Nothing that will affect the eyesight unpleasantly is to be tolerated. There shall be no reflecting surfaces from which the light may shine into the eyes. The colors that will help the eyes are to be selected for the room, those that are pleasant, that will induce a happy mood and will therefore decrease irritation and help the spirit of energy. He must take up the nearest tools first; the pockets and containers to hold tools must be placed so that the least and shortest motions may be made in handling them. And so on. There are several reasons why the work of the kitchen has not been more promptly attacked by the believer in scientific management. In the first place, the business of the home laboratory is of so complex a nature that no factory can compare with it in difficulty of analysis. Efficient housekeeping is a combination of many factories. The scientific expert can far more easily separate the making of a single pair of shoes into its forty-three acts than he can analyze any one of the processes of the home laboratory: say, for instance, the making of a frosted layer-cake, the assembling and concocting of a mince-pie, or the infinitely complex business of washing dishes.