So undoubtedly the little child who thinks he would like to cook has little idea of what it means or costs, or what it requires. It is simply a desire to “mess around,” perhaps to imitate the activities of older people. And it is doubtless possible to let ourselves down to that level and simply humor that interest. But here, too, if the impulse is exercised, utilized, it runs up against the actual world of hard conditions, to which it must accommodate itself; and there again come in the factors of discipline and knowledge. One of the children became impatient, recently, at having to work things out by a long method of experimentation, and said: “Why do we bother with this? Let’s follow a recipe in a cook-book.” The teacher asked the children where the recipe came from, and the conversation showed that if they simply followed this they would not understand the reasons for what they were doing. They were then quite willing to go on with the experimental work. To follow that work will, indeed, give an illustration of just the point in question. Their occupation happened that day to be the cooking of eggs, as making a transition from the cooking of vegetables to that of meats. In order to get a basis of comparison they first summarized the constituent food elements in the vegetables and made a preliminary comparison with those found in meat. Thus they found that the woody fiber or cellulose in vegetables corresponded to the connective tissue in meat, giving the element of form and structure. They found that starch and starchy products were characteristic of the vegetables, that mineral salts were found in both alike, and that there was fat in both—a small quantity in vegetable food and a large amount in animal. They were prepared then to take up the study of albumen as the characteristic feature of animal food, corresponding to starch in the vegetables, and were ready to consider the conditions requisite for the proper treatment of albumen—the eggs serving as the material of experiment. They experimented first by taking water at various temperatures, finding out when it was scalding, simmering, and boiling hot, and ascertained the effect of the various degrees of temperature on the white of the egg. That worked out, they were prepared, not simply to cook eggs, but to understand the principle involved in the cooking of eggs. I do not wish to lose sight of the universal in the particular incident. For the child simply to desire to cook an egg, and accordingly drop it in water for three minutes, and take it out when he is told, is not educative. But for the child to realize his own impulse by recognizing the facts, materials, and conditions involved, and then to regulate his impulse through that recognition, is educative. This is the difference, upon which I wish to insist, between exciting or indulging an interest and realizing it through its direction.