ational
Education Association, has established a Homemakers' School. It does
not turn out teachers. Its course of instruction is solely for the
prospective housewife.

If we look at the number of things the prospective housewife is to be
we shall soon perceive that she cannot be any one of them in any
specialized technical way and that what she is getting is not so much
a training for a trade as a training for life at large.

The first grand division of study is The House.

[Illustration: MARY D. CHAMBERS, HOME ECONOMICS, ROCKFORD COLLEGE.

_Photograph by Devenier._]

[Illustration: MR. L. D. HARVEY, HOMEMAKERS' SCHOOL, MENOMONIE,
WISCONSIN.

_Photograph by Stein, Milwaukee._]

We here observe that the housewife is going to be something of a
sanitary engineer, since she studies chemistry, physics, and
bacteriology in their "application to such subjects as the heating,
lighting, ventilation, and plumbing of a house." It is thought that
knowledge of this sort "will go a long way toward improving the health
conditions of the country."

We also observe that the housewife is going to be something of an
interior decorator, since she studies "design, color, house planning
and furnishing."

She also acquires some skill as purchasing agent, bookkeeper, and
employer of labor when she takes the course on household management
and studies "the proper apportioning of income among the different
lines of home expenditures, the systematizing and keeping of household
accounts, and the question of domestic service."

The second grand division is Food Study and Preparation.

Here the housewife becomes, to some extent, a dietitian, studying "the
chemical processes in the preparation and digestion of foods," and
considering the question "how she shall secure for the family the
foods best suited to the various activities of each individual."

Here, likewise, she makes a start toward being a pure-food expert,
through a study of "physical and chemical changes induced in food
products by the growth of molds, yeasts, and bacteria," and a start
toward being a health officer, through a study of "bacteria in their
relation to disease, sources of infection, personal and household
disinfection."

Nor does she omit to acquire some of the technique of the physical
director through a course in physiology bearing on "digestion, storage
of energy, rest, sleep, exercise, and regularity of habits."

Of course, in her work in cookery, she p