the plate. This, it appears, was a point of etiquette, and, like most such points, was founded upon general convenience. In regard to the apparent economy of food, I received from Utis, in a subsequent conversation, the following explanation.
"You know enough of the culinary art to see that the due preparation of such a dinner as we have every day would absorb fully the time and energies of one or more persons daring a large part of the day, besides entailing a great waste of material. All cooking, therefore, is done on the co-operative plan. About the centre of this district is a building, carefully fitted up with every appliance and convenience for the preparation of food that science or experience has suggested.
"Bills of fare for each day are carefully drawn up, for some time in advance, by a special committee. The prescribed dishes are prepared with care. You have had opportunity to judge how skilfully and scientifically our artists can work. For we justly regard the skilful preparation of food as a fine art, contributing in no small degree to the health and happiness of our race. Waste of all kinds our training causes us to shrink from with a dislike almost instinctive. The telephone sends in the orders of each household on the preceding evening, so that the quantity required of each dish can be estimated with scientific exactitude.
"The culinary essentials of only two meals are provided. The slight noon refection involves no cooking. Punctually at the appointed hour each day, dinner-trains leave the culinary depot to carry to each household the meal ordered on the preceding day. At the well-known
