The training of food purveyors for hospitals, asylums, and other institutions has only quite lately received the attention which it deserves, and hospital managers are awakening to the fact that it is truly economical to employ a skilful trained buyer who understands something of food values, dietetically as well as pecuniarily, and who studies the conditions of the market at different seasons of the year in order to secure variety of food at a minimum cost. To meet the constantly increasing demand for such persons, the Pratt Institute, of Brooklyn, offers a series of three-months' courses for both men and women, which are to cover the following topics: (1) The selection of food material as to quality, food value, and cost. Marketing and buying by sample. (2) Methods of preparation in a large way and by appropriate apparatus. (3) The care of food, cold storage, etc. (4) Serving, embodying general dining economy, labour-saving appliances, etc. Field work, visits to public kitchens, and manufactories of kitchens, and hotel furnishings.