The sacred domestic rite of eating may be still performed in the sanctuary, but the once equally sacred, subsidiary art of cooking is swiftly going out of it. As to eating at home, so dear a habit, so old a habit, old enough to share with every beast that drags her prey into her lair, that she and her little ones may gnaw in safety; this remains strongly in evidence, and will for some time yet. But while it reigns unshaken in our minds let us follow, open-eyed, the great human distinction of eating together. To share one's food, to call guest and friend to the banquet, is not a custom of any animal save those close allies in social organisation, the ants and their compeers. Not only do we permit this, but it is our chiefest joy and pride. From the child playing tea-party to the Lord Mayor's Banquet, the human race shows a marked tendency to eat together. It is our one great common medium--more's the pity that we have none better as yet! To share food is the first impulse of true hospitality, the largest field of artificial extravagance. Moreover, in actual fact, in the working world, food is eaten together by almost all men at noon; and by women and men in what they call "social life" almost daily. In recent years, in our cities, this habit increases widely, swiftly; men, women, and families eat together more and more; and the eating-house increases in excellence commensurately. Whatever our opinion of these two facts, both _are_ facts--that we like to eat in "the bosom of the family" and that we equally like to eat in common. Why, then, do we so fear a change in this field? "Because of the children!" most people will reply triumphantly. Are the children, then, perfectly fed at home? Is the list of dietary diseases among our home-fed little ones a thing to boast of? May it be hinted that it is because child-feeding has remained absolutely domestic, while man-feeding has become partially civilised, that the knowledge of how to feed children is so shamefully lacking? Be all this as it may, it is plainly to be seen that our domestic conditions as to food supply are rapidly changing, and that all signs point to a steady rise in efficiency and decrease in expense in this line of human service. There remains much to be done. In no field of modern industry and business opportunity is there a wider demand to be met than in this constantly waxing demand for better food, more hygienic food, more reliable food, cheaper food, food which shall give us the maximum of nutrition and healthy pleasure, with the minimum of effort and expense. At this writing--May, 1903--there is in flourishing existence a cooked-food supply company, in New Haven (Conn.), in Pittsburgh (Pa.), and in Boston (Mass.), with doubtless others not at present known to the author.