It took about two weeks at this house to get a little room fixed up with a few shelves to keep certain kinds of stores upon and a table in the same room for the bread-making pastry, although I had made temporary arrangements of the kind on the very first day, being allowed to gently pitch a lounge and rocking chair out of the window of a little room adjoining the kitchen for the purpose. If one person with very little help is going to get up a great number and succession of dishes week after week and always "get there" as soon as the clock does, give every guest their orders according to their taste, keep nobody waiting and never omit to prepare every sauce, stuffing, ornament and trimmings which the bill of fare promises, the track must be cleared of obstructions and every thing placed so that it can be picked up in passing whenever it is wanted. Then it is all easy, and, as somebody expressed it here yesterday, "it is fun to cook." But to have things as they had them here last year would make life a burden and take twice as many hands to prepare meals of half the dimensions that we expect to serve; with the meats at the bottom of the house, the sugar at the top, the oatmeal across the way, the vegetables down the alley, the baking powder locked up in a cupboard and the keys running around somewhere in somebody's pocket; the flour in a corner of the kitchen and all the pastry table and work place being a board on a barrel. These are the misarrangements which make Mary Jane seem so inefficient, and she herself does not know what is the matter that she cannot get along without calling upon the whole household to drop their work and come and help her through. I am under the impression that a vast number of fine houses both public and private want a shaking up in their culinary departments and all the loose ends bringing together where hands can be laid upon them without waste of time, and want something better in the way of a work table for the cook than a mere board on a barrel.