This is the outline of the three-year course: students are encouraged to stay a fourth year for special work; the appointments which they take up at the end of three or four years are not always as teachers, but in various other vocations which need not be specified here. As teachers, the holders of these certificates are subject, of course, to a double fire of criticism. The science specialist thinks they do not know enough science, and points out that, beyond a few elementary facts in Chemistry, Physics, and Physiology soon picked up in an elementary training in these subjects, there stretches a region of very abstruse science which cannot be attacked except by specialists in Organic Chemistry, in the Physiology of Nutrition, and so on. But it is now suggested that many scientific problems connected with domestic subjects are waiting for solution. If some of these were solved, they would bridge the gulf between the elementary and the abstruse, but they must show themselves of sufficient interest to investigators. Here is a field for work eminently suited to the scientific woman with a practical turn of mind. Meanwhile, the cookery diplomée thinks, often justifiably, that the new teachers have not had sufficient practice in the art of cooking. Criticism of this kind is inevitable whenever a new co-ordination of subjects is attempted, and it will keep the new arrangement on its trial until it can justify itself. The question at issue in this case, as probably readers will have divined if they are interested in the problem, is whether the whole method and tradition of teaching housekeeping ought not to be under revision, so that it may in a few years be a "subject" vastly different from the traditional handing-on and practising of receipts. Once the barrier is broken down between the scientifically trained and the domestic woman, the whole aspect of affairs changes. It is a sign of the change that the training-colleges and cookery-schools, besides introducing more Chemistry, Hygiene, and Physiology into their curricula, are definitely asking that the teachers they employ for these subjects, shall be women with science degrees as well as some knowledge of domestic arts. For instance, at the Gloucester School of Cookery at least one former teacher had taken the Natural Science Tripos at Girton as well as Domestic Science Certificates: at Battersea Polytechnic a recent appointment is that of a Domestic Science diplomée, who subsequently took a science degree at Armstrong College, while at the National Training School of Cookery, one member of Staff is at present a science graduate, who subsequently obtained the King's College for Women Diploma in Home Science and Economics. Again, the new Government report just issued on handwork in secondary schools, while in many ways non-committal, distinctly prefers special training for teachers of Domestic Subjects following on a good general