er pail of suds stood on the shining floor, with a bit
of oil-cloth under it, that not a drop of water should touch the
varnish. I involuntarily looked at the wall-paper along the edges of
the window and door casings and baseboards, and saw that no careless
washcloth had ever left its trail on a surface for which it was not
designed. As I glanced back at the maiden, she was folding her towels
and placing them in a covered basket, with a compartment for each.

We were now conducted to the kitchen. It was a large and pleasant
room, in the second or third story, with three double windows looking
out on a beautiful garden, the floor a marble or tile mosaic, and the
walls frescoed. Dainty curtains hung at the upper part of the windows,
in such a way as not to exclude light or air. Opposite the windows was
a large range, on which the dinner for the family and for various
ladies who statedly dine in the institution was cooking. Two of the
ten young ladies present were learning that difficult art,--the
management of a fire so as to produce desired and exact results in
cooking, themselves having the entire responsibility of feeding it and
regulating the draughts. On a thin marble slab another was cutting
fresh beef into bits, which she presently placed in a bottle for the
purpose of preparing nourishment for a member of the family who was
ill. The preparation of food for the sick is taught in all its
branches with utmost care. Two had evidently reached that branch of
the cooking art which involves the preparation of luxuries by delicate
processes. They were seated apart, each stirring, drop by drop, oil or
flavoring into a sauce.

One of the principles taught is that of the utmost economy of
material. The teachers, with the young ladies under instruction who
desire it, and the nurses, constitute the family, and have good and
wholesome food, all prepared by those who are learning cookery. The
making of delicacies and expensive dishes is also taught; and these
are served to certain ladies, who dine at the house to test these
dishes, for perhaps three months at a time, gladly paying for the
privilege. Shining tin and other utensils, wooden and iron ware of the
most approved patterns, in every size and variety, were systematically
ranged about the kitchen in a way really ornamental. At one side were
weights and measures, where everything brought in was tested. A map of
the world, showing the productions of every zone and country, h