These buildings were planned for the relief of women. The great source of waste and care in our American domestic life is in the kitchen, and it is impossible to organize a more advantageous trust for both producer and consumer than a “kitchen trust.” The daily history of every American family is one of almost unavoidable waste. In food, in fuel, in the labor of cooking, and in many other details of housekeeping, there is uneconomic use of both labor and materials. Probably one-fourth of the expenditure of every American householder who is able to keep one or more servants is unnecessary and wasteful, and where only one servant, or none at all, is employed, the health and beauty and life of the wife are expended in kitchen drudgery, and her opportunities of growth and culture are lost. The Morning Blocks were designed as theaters of experiment, which, if successful, will be copied elsewhere, for freeing the household from the waste and vexation and tyranny of the kitchen. Mr. Morning’s plan for bringing about this beneficent result is both simple and effective. The kitchen, or general cooking room for the block, is situated in the seventeenth story, where there is one large, and one hundred and fifty small dining rooms. Each dining room is lighted either from the street or the roof, is perfectly ventilated, and has an electric bell and pneumatic tube service connecting it with the kitchen, with the market house in the basement, and with the suite of apartments below, of which it is an adjunct. The happy householder in one of the Morning Blocks will have his choice of methods. He and family may take their meals at the restaurant or general dining room in the seventeenth story, either by the carte, meal, or week. He may use the general dining room, or his private dining room, or dine in his apartments below—the pneumatic tube service extending to all, and a private waiter will be furnished at a fixed price per hour. He can purchase cooked provisions by weight, delivered at either place, or purchase his own supplies at the market house in the basement and have them cooked in the general kitchen, or use his own cooking closet, where, without waste of fuel—gas being used—his selections may be prepared for the table and served either there or sent by pneumatic tube to his dining room above. Prices for everything furnished, whether of materials or labor, are fixed from time to time by the manager, and all bills are required to be paid every Monday, on penalty of the tenant losing his privilege of occupancy. The prices charged are less than those demanded for similar service or material elsewhere. An account will be kept of each householder’s disbursements, and his proportion of the profits made will be returned to him at the end of the year, according to the usual co-operative process, the object being to furnish each occupant of the block with whatever he needs of food or service at actual cost.