The derivation of the habit is clear enough and easily traced. Among individual animals, the nutritive processes are simple. By personal effort each creature helps himself from a free supply, competing mercilessly with every other creature that comes in his way. Vegetarian animals compete peaceably as philosophical anarchists; carnivorous ones compete with more violence. Among both classes we find homes among those whose food is portable; holes, caves, or nests; places where the young can be guarded and their food brought to them. From the grisly heap of bones in the lion's den, or shells below the squirrel's nest, through the "kitchen middens" of primitive man, to the daily output of garbage from our well-loved homes to-day is an unbroken line. "A place to feed the young" was once a sufficient definition of a home, but the home has grown since then. Man is a social animal. He is part of something; his life is not dependent on his own efforts solely, but on those of many other men. We get our food, not by going out to quarrel with one another over a free supply, but by helping one another in various elaborate processes of production, distribution, and preparation. In this last process of preparation women long held a monopoly; and, as women were kept at home, so food was, naturally, prepared at home. But as soon as men banded together to go on long expeditions without women--which was at the beginning of the history of war--they learned to cook and eat away from home, and the cook, as a craftsman, was developed. This social functionary has been officiating for a long time. He has cooked as a business, giving his whole time to it; he has cooked for miscellaneous numbers, and has had to study averages; he has cooked for great dignitaries, epicurean and capricious. So, in course of time, has grown among us some little knowledge of the art and science of cooking. This growth has not taken place in the home. An ignorant overworked poor woman, cooking for her family, has not, and never can have, the time, means, or opportunity for the large experiment and practice which have given us the great diet-list of to-day. Each woman, learning only from her mother, has been able only to hand down to us the habits of a dark, untutored past. Outside the home, man, the specialised cook, acting under pressure of larger needs and general competition, has gradually improved the vessels, utensils, and materials of the home food supply.