Household Administration, Its Place in the Higher Education of Women - Various

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lodger franchise, or service franchise for Town Council elections or for County Council elections outside London.

      Parsons, “The Family,” p. 346.

      Lester Ward, “Dynamic Sociology,” vol. ii, p. 120. D. Appleton and Co., New York.

      Sanitary Record and Journal, Nov. 24, 1904.

      35

       By WENONA HOSKYNS-ABRAHALL, M.A. (Dublin)

       Table of Contents

      37

      In considering what is the best mental equipment for women in civilised countries it is as well not to contemplate only the great general facts of life, such as wifehood, motherhood, and the woman’s position in the household. It is necessary to take into account also the special characteristics and circumstances of our own times and civilisation; for, unless a woman is prepared to meet these successfully, she cannot be deemed adequately equipped, even if from other points of view her education be ideal. In the beautiful old-fashioned education of Japanese women we have an instance of such ideal excellence, which is yet proving unable to cope with the requirements of actual life in modern Japan.

      The most striking, and also the most radical and pervasive, characteristic of our time is, of course, the progress made in scientific knowledge. Month by month enormous numbers of facts are, in every department, added to the knowledge already acquired. To let one’s imagination range, even in a cursory way, over the work that is being done in 38 chemistry and physics merely as they concern biology—to enumerate the subdivisions of these sciences, or to look down a list of recent publications relating to research carried on in them, is enough to make one’s brain reel.

      This ceaseless widening of the borders of knowledge is, we must gladly allow, most inspiriting; and yet, seen from another side, it may well give rise to fears. For it is fairly obvious that the progress of human happiness goes by no means pari passu with this progress of knowledge; and, on looking more closely, we may even observe miseries and degradations which can be traced up directly to the practical application of some of those scientific discoveries.

      To what must we ascribe this? It would seem to be the outcome of two lines of tendency just now predominant.

      The first of these is that very strong bent towards mere accumulation of fresh facts which may be noted in the most able and active workers all over the world. Just as, in other times, the best minds have flung themselves with enthusiasm upon art or literature or philosophy or statesmanship or war, so now they fling themselves eagerly upon the discovery of more and more recondite truths in science—leaving the ordinary government of affairs, on the whole, to minds of the second order.

      The next is the reckless way in which isolated scientific discoveries—more especially in physics and chemistry—are brought to a practical application 39 and introduced into the scheme of everyday human life. This is done without consideration of anything beyond ensuring some obvious superficial convenience, and—what is a principal determinant—the opening up of new financial enterprises. Advantages of a sort no doubt are won—but often only at a fearfully disproportionate cost. The game—if we would but look at it unconventionally, from the standpoint of true biological science—is not worth the candle; for it involves a sacrifice of life itself to what can hardly be considered even as the means of life.

      Thus the chemicals used to preserve food impair its nutritive qualities; while other chemicals, as well as a number of ingenious mechanical processes, serve to facilitate adulteration. We all know how difficult it is to obtain pure milk and butter, or pure bread from pure flour, or jams made with sugar from fresh and good fruit. Bread may be made from flour which has passed through no less than seven processes,—a sad contrast this to the old home-made bread, the product of home-ground meal, whole and sweet as nature made it. What is sold in enormous quantities to the people as sugar, whether alone or as part of preserves, turns out often to be glucose. Butter, so-called, is often only skilfully-treated fats, the weight helped out by water. These three articles of diet alone, when adulterated as they thus often are, mean serious deterioration in the food—and therefore in the physique—of the nation; and to them we have 40 yet to add the effect of the chemicals used for keeping fish and meat in place of the genuine, old-fashioned pickling, salting, and smoking.

      Machinery, again, growing ever more and more complicated, has destroyed an incalculable wealth of traditional activity: and therewith, generation by generation, it tends to destroy the finest capacities of individual men and women, whether producers or consumers of the finished product. The consumers suffer through the lack of opportunity to acquire and exercise manual dexterity and resourcefulness—as well as through a great lack of experimental knowledge. The producers suffer through the monotony and narrowness of their labour.

      We may take as other instances of recklessness our common use of unprotected illuminants—electric light and incandescent gas-mantles—which give off ultra-violet rays injurious to the eyes; the use of portable electric lamps and switch lampholders, which is by no means free from risk; and again the extreme recklessness of the so-called “medical electrician,” who will actually venture to give electrical massage to a patient immediately after wet pack.[12]

      As a last example we may take the rage for speed, and in particular the use of electrically driven motor-cars. The exact effects upon the human frame of the rapid motion, of the vibrations, of the presence of the electric current and escaping gas have never been adequately investigated—though 41 sundry ill consequences of motor-driving have been noted without any diminution of the practice.

      A very cursory reflection may show us that, while the progress of science is the great characteristic fact of modern life to which we all have to adjust ourselves, we must be prepared not only to take advantage of the good it offers, but also to discern and counteract the perils it brings with it, when applied to human life in our present somewhat random way.

      The random nature of our proceedings may be illustrated from yet another side. There are a number of facts and principles, long since agreed upon as truly ascertained, which have never, or only very partially, been brought to bear upon custom and daily life. We all know that plenty of fresh air is a first condition of health and vigour; and are so far convinced of this verity that open-air treatment is generally accepted as the proper mode of attacking and mastering consumption. Yet we crowd together into cities: our houses are often very imperfectly ventilated, and our public buildings—churches, theatres, halls, schools and institutions, as well as our railway-carriages and tram-cars—provide only for the very minimum of change of air. Similar neglect of definitely ascertained facts may be seen in dress, in food and drink, in furniture, in occupations. Noise is well known to be injurious to the brain, and destructive to thought: more than that, it has been discovered that it is harmful to the viscera. We insist, more or less, upon quiet 42 for the sick: but no trouble is taken about quiet for those who are well. Our thoroughfares echo with noises of all kinds, from the roar of traffic to the howling and whistling of errand-boys; and the authorities would be much surprised if they were accounted specially negligent for not making some effort to suppress them. Yet to any biologically trained person this noise must appear not disagreeable merely, but a real handicap to the health and energy of the community. Wherever faithfulness to scientific principle involves trouble without prospect of money-making, it is likely to be shirked, however great the benefits known to come from it.

      This is not entirely due to laziness, nor yet to ignorance, it is due quite

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