Transcriber’s Note
Obvious typographical errors have been corrected. A list of these changesis found at the end of the text. Inconsistencies in spelling andhyphenation have been maintained. A list of inconsistently spelled andhyphenated words is found at the end of the text.
Delivered in the Farmers’ Lecture Course of the
College of Agriculture of the
University of Minnesota.
APPENDIX TO SUPPLEMENT I.
FOURTH BIENNIAL REPORT OF
Board of Regents of the University of Minnesota.
1886.
ST. PAUL, MINN.:
The Pioneer Press Company.
1887.
The following lectures were delivered in the “Farmers Lecture Course,”at the College of Agriculture, Minneapolis, during the session of 1884.The topics selected at previous sessions had been such as to especiallyinterest the male members of the large classes in attendance, and it wasconsidered no more than fair to the women of the State that attentionshould be given to such matters as would aid them in the conduct of homeduties. Influenced by this desire, I secured the services of Miss JulietCorson, the superintendent of the New York School of Cookery, and sowidely known wherever the English language is spoken, by herpublications and writings upon all topics relating to domestic economy.The interest manifested in this course of lectures by the ladies ofMinnesota was shown by the crowded audiences present at each exercise,nearly 1,200 of whom registered their names and addresses, a list ofwhich is appended to this report.
The lectures were familiar, extemporaneous discourses upon the topicsunder discussion, and the lecturer was surrounded by all theappointments of a well-ordered kitchen. The dishes as prepared werepassed to the audience for examination and criticism, and fullopportunity allowed for discussion. This statement is necessary toexplain the colloquial character of the discourses.
In placing these lectures before the public the editor does but simplejustice to Miss Corson in stating that circumstances have prevented thepreparation by her of a finished report, and have compelled thepublication of the notes taken at the “cooking lessons.” But if theform of the instruction is devoid of rhetorical style, the editorguarantees its accuracy.
Although Miss Corson is a steady worker, her usefulness is curtailed byserious illness. In this instance, therefore, indulgence is claimed forthe method. Whatever graces of literature the reader seeks, may be foundin the author’s other published works; here the public is entreated toaccept a very plain record of the work done at the State University byMiss Corson.
A word of explanation is due to the members of the class, who werepromised copies of these lectures. I had full reports taken at the time