tion of the household employee results, as isolation in a trade must always result, in a lack of progress in the methods and products of that trade, and a lack of aspiration and education in the workman. Whether we recognize this isolation as a cause or not, we are all ready to acknowledge that household labor has been in some way belated; that the improvements there have not kept up with the improvement in other occupations. It is said that the last revolution in the processes of cooking was brought about by Count Rumford, who died a hundred years ago. This is largely due to the lack of esprit de corps among the employees, which keeps them collectively from fresh achievements, as the absence of education in the individual keeps her from improving her implements.
Under this isolation, not only must one set of utensils serve divers purposes, and, as a consequence, tend to a lessened volume and lower quality of work, but, inasmuch as the appliances are not made
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