f domestic life with
the outside industrial world, instead of treating it as an isolated
phenomenon.

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
diplomee 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