We wish to pay every obligation, and report the year closed without debt. If the gifts we have reason to hope for are promptly forwarded, we shall be able to do this. * * * * * One obstacle in the way of establishing missions in the interior of Africa is illustrated by the difficulties experienced by the missionaries of the American Board destined for Bihé. Messrs. Bagster, Sanders and Miller landed at Benguela on the coast, 250 miles from Bihé, November 13, 1880; May 1st, they had only reached Bailunda, 200 miles on their way, where they were still encamped awaiting the arrival of supplies. Five months and seventeen days had been exhausted by preparations and delays, and the end had not come at last reports. Possibly, however, the knowledge gained meanwhile of the peculiarities of the country and the language and habits of the people will quite compensate for loss of time, and enable them to lay the foundations for their future work far more wisely in consequence of the difficulties thus experienced. * * * * * The Le Moyne Institute, Memphis, Tenn., has established an industrial department for the purpose of teaching the girls the art of cookery. A kitchen has been furnished with all needful appliances. Lectures are given on housekeeping and household economy, which are followed by instruction in various methods of cooking different foods. The girls all take turns in doing the work, and in this way get the full advantage of the practice. The following list of questions on which a class in cooking was examined at the last anniversary, illustrates the scope of the work that is being done: 1. Name seven principal components of the human body. 2. Name some of the principal foods used to supply these elements. 3. At what time in the day is the most nutritious food required? 4. What is the object in cooking food? 5. Name three of the most healthful and economical modes of cooking meat. 6. Why are fried meats not healthful? 7. What should be remembered in boiling or roasting meat? 8. Give general principles for making soup. 9. What is essential in making good light bread? 10. How may bread be made “light” without the use of yeast or soda? 11. Give general principles for mixing cake. 12. Give receipt for making gruel. 13. How should potatoes be boiled? 14. Give rule for washing dishes and putting the kitchen in order. * * * * *