Viewing page 3 of 193
It looks like you're using a mobile device. We recommend using a physical keyboard for transcription entry.
but the preparation of food [[underlined]] scientifically [[/underlined]] considered -- or, if I may so express the thought, cooking as applied Science. I have just now (Jan'y 24th) closed a course of six lectures at the Franklin Institute on "Chemistry as applied in the Household" -- The two [[?]] in which, "Fermentations & Bread-Making" and "The Chemistry of Cooking" were respectively the topics, intense interest was manifested. As regards a person to treat the subject -- would not Miss Juliet Carson of New York be a good person to invite. If not she[[strikethrough]] e [[/strikethrough]] -- the [[underlined]] best [[/underlined]] one in Phila. -- would be out delightful Mrs Turner, Pres. of the New Century Club. [[underlined]] When [[/underlined]] are you coming to Phila! I desire exceedingly to hear your lectures on ancient America and trust
Please note that the language and terminology used in this collection reflects the context and culture of the time of its creation, and may include culturally sensitive information. As an historical document, its contents may be at odds with contemporary views and terminology. The information within this collection does not reflect the views of the Smithsonian Institution, but is available in its original form to facilitate research. For questions or comments regarding sensitive content, access, and use related to this collection, please contact firstname.lastname@example.org.