by Various
I remembered how steamboats and railroads and telegraphy had been opposed and ridiculed until proven practicable, and I took courage and resolved to follow the advice of my wise counselor.
I had long felt a curiosity to behold the inner workings of a domestic's life, and one day ventured to ask my friend's permission to enter her kitchen. Surprise was manifested at such a request, when I began to apologize and explain. But my hostess smiled and said:
"My kitchen is at all times as free to my guests as my drawing room."
Every kitchen in Mizora is on the same plan and conducted the same way. To describe one, therefore, is to describe all. I undertook to explain that in my country, good breeding forbade a guest entering the host's kitchen, and frequently its appearance, and that of the cook's, would not conduce to gastric enjoyment of the edibles prepared in it.
My first visit happened to be on scrubbing day, and I was greatly amused to see a little machine, with brushes and sponges attached, going over the floor at a swift rate, scouring and sponging dry as it went. Two vessels, one containing soap suds and the other clear water, were connected by small feed pipes with the brushes. As soon as the drying sponge became saturated, it was lifted by an ingenious yet simple contrivance into a vessel and pressed dry, and was again dropped to the floor.
I inquired how it was turned to reverse its progress so as to clean the whole floor, and was told to watch when it struck the wall. I did so, and saw that the jar not only reversed the machine, but caused it to spring to the right about two feet, which was its width, and again begin work on a new line, to be again reversed in the same manner when it struck the opposite wall. Carpeted floors were swept by a similar contrivance.
No wonder the "artists" of the kitchen had such a dainty appearance. They dipped their pretty hands in perfumed water and dried them on the finest and whitest damask, while machinery did the coarse work.
Mizora, I discovered, was a land of brain workers. In every vocation of life machinery was called upon to perform the arduous physical labor. The whole domestic department was a marvel of ingenious mechanical contrivances. Dishwashing, scouring and cleaning of every description were done by machinery.
The Preceptress told me that it was the result of enlightenment, and it would become the custom in my country to make machinery perform the laborious work when they learned the value of universal and advanced knowledge.
I observed that the most exact care was given to the preparation of food. Every cook was required to be a chemist of the highest excellence; another thing that struck me as radically different from the custom in vogue in my country.
Everything was cooked by hot air and under cover, so that no odor was perceptible in the room. Ventilating pipes conveyed the steam from cooking food out of doors. Vegetables and fruits appeared to acquire a richer flavor when thus cooked. The seasoning was done by exact weight and measure, and there was no stirring or tasting. A glass tube, on the principle of a thermometer, determined when each article was done. The perfection which they had attained as culinary chemists was a source of much gratification to me, both in the taste of food so delicious and palatable, and in its wholesome effect on my constitution. As to its deliciousness, a meal prepared by a Mizora cook could rival the fabled feasts of the gods. Its beneficial effects upon me were manifested in a healthier tone of body and an an increase of animal spirits, a pleasurable feeling of content and amiability.
The Preceptress told me that the first step toward the eradication of disease was in the scientific preparation of food, and the establishment of schools where cooking was taught as an art to all who applied, and without charge. Placed upon a scientific basis it became respectable.
"To eliminate from our food the deleterious earthy matter is our constant aim. To that alone do we owe immunity from old age far in advance of that period of life when your people become decrepit and senile. The human body is like a lamp-wick, which filters the oil while it furnishes light. In time the wick becomes clogged and useless and is thrown away. If the oil could be made perfectly pure, the wick would not fill up."
She gave this homely explanation with a smile and the air of a grown person trying to convey to the immature mind of a child an explanation of some of Nature's phenomena.
I reflected upon their social condition and arrived at the conviction that there is no occupation in life but what has its usefulness and necessity, and, when united to culture and refinement, its dignity. A tree has a million leaves, yet each individual leaf, insignificant as it may appear, has its special share of work to perform in helping the tree to live and perfect its fruit. So should every citizen of a government contribute to its vitality and receive a share of its benefits.
"Will the time ever come," I asked myself, "when my own country will see this and rise to a social, if not intellectual equality." And the admonition of the Preceptress would recur to my mind:
"Educate them. Educate them, and enlightenment will solve for them every problem in Sociology."
My observations in Mizora led me to believe that while Nature will permit and encourage the outgrowth of equality in refinement, she gives birth to a more decided prominence in the leadership of intellect.
The lady who conducted me through the culinary department, and pointed out the machinery and explained its use and convenience, had the same grace and dignity of manner as the hostess displayed when exhibiting to me the rare plants in her conservatory.
The laundry was a separate business. No one unconnected with it as a profession had anything to do with its duties. I visited several of the large city laundries and was informed that all were conducted alike. Steam was employed in the cleaning process, and the drying was done by hot air impregnated with ozone. This removed from white fabrics every vestige of discoloration or stain. I saw twelve dozen fine damask table-cloths cleaned, dried and ironed in thirty minutes. All done by machinery. They emerged from the rollers that ironed them looking like new pieces of goods, so pure was their color, and so glossy their finish.
I inquired the price for doing them up, and was told a cent a piece. Twelve cents per dozen was the established price for doing up clothes. Table-cloths and similar articles were ironed between rollers constructed to admit their full width. Other articles of more complicated make, were ironed by machines constructed to suit them. Some articles were dressed by having hot air forced rapidly through them. Lace curtains, shawls, veils, spreads, tidies and all similar articles, were by this process made to look like new, and at a cost that I thought ought certainly to reduce the establishment to beggary or insolvency. But here chemistry again was the magician that had made such cheap labor profitable. And such advanced knowledge of chemistry was the result of universal education.
Ladies sent their finest laces to be renewed without fear of having them reduced to shreds. In doing up the frailest laces, nothing but hot air impregnated with ozone was employed. These were consecutively forced through the fabric after it was carefully stretched. Nothing was ever lost or torn, so methodical was the management of the work.
I asked why cooking was not established as the laundry was, as a distinct public business, and was told that it had been tried a number of times, but had always been found impracticable. One kind of work in a laundry would suit everyone, but one course of cooking could not. Tastes and appetites differed greatly. What was palatable to one would be disliked by another, and to prepare food for a large number of customers, without knowing or being able to know exactly what the demand would be, had always resulted in large waste, and as the people of Mizora were the most rigid and exacting economists, it was not to be wondered at that they had selected the most economical plan. Every private cook could determine accurately the amount of food required for the household she prepared it for, and knowing their tastes she could cater to all without waste.
"We, as yet," said my distinguished instructor, "derive all our fruit and vegetables from the soil. We have orchards and vineyards and gardens which we carefully te
nd, and which our knowledge of chemistry enables us to keep in health and productiveness. But there is always more or less earthy matter in all food derived from cultivating the soil, and the laboratories are now striving to produce artificial fruit and vegetables that will satisfy the palate and be free from deleterious matter."
CHAPTER VII.
One of the most curious and pleasing sights in Mizora was the flower gardens and conservatories. Roses of all sizes and colors and shades of color were there. Some two feet across were placed by the side of others not exceeding the fourth of an inch in order to display the disparity in size.
To enter into a minute description of all the discoveries made by the Mizora people in fruit and floriculture, would be too tedious; suffice to say they had laid their hands upon the beautiful and compelled nature to reveal to them the secret of its formation. The number of petals, their color, shape and size, were produced as desired. The only thing they could neither create nor destroy was its perfume. I questioned the Preceptress as to the possibility of its ever being discovered? She replied:
"It is the one secret of the rose that Nature refuses to reveal. I do not believe we shall ever possess the power to increase or diminish the odor of a flower. I believe that Nature will always reserve to herself the secret of its creation. The success that we enjoy in the wonderful cultivation of our fruits and flowers was one of our earliest scientific conquests."
I learned that their orchards never failed to yield a bounteous harvest. They had many fruits that were new to me, and some that were new and greatly improved species of kinds that I had already seen and eaten in my own or other countries. Nothing that they cultivated was ever without its own peculiar beauty as well as usefulness. Their orchards, when the fruit was ripe, presented a picture of unique charm. Their trees were always trained into graceful shapes, and when the ripe fruit gleamed through the dark green foliage, every tree looked like a huge bouquet. A cherry tree that I much admired, and the fruit of which I found surpassingly delicious, I must allow myself to describe. The cherries were not surprisingly large, but were of the colors and transparency of honey. They were seedless, the tree having to be propagated from slips. When the fruit was ripe the tree looked like a huge ball of pale amber gems hiding in the shadows of dark pointed leaves.
Their grape arbors were delightful pictures in their season of maturity. Some vines had clusters of fruit three feet long; but these I was told were only to show what they could do in grape culture. The usual and marketable size of a bunch was from one to two pounds weight. The fruit was always perfect that was offered for sale.
Science had provided the fruit growers of Mizora with permanent protections from all kinds of blight or decay.
When I considered the wholesomeness of all kinds of food prepared for the inhabitants of this favored land. I began to think they might owe a goodly portion of their exceptional health to it, and a large share of their national amiability to their physical comfort. I made some such observation to the Preceptress, and she admitted its correctness.
"The first step that my people made toward the eradication of disease was in the preparation of healthy food; not for the rich, who could obtain it themselves, but for the whole nation."
I asked for further information and she added:
"Science discovered that mysterious and complicated diseases often had their origin in adulterated food. People suffered and died, ignorant of what produced their disease. The law, in the first place, rigidly enforced the marketing of clean and perfect fruit, and a wholesome quality of all other provisions. This was at first difficult to do, as in those ancient days, (I refer to a very remote period of our history) in order to make usurious profit, dealers adulterated all kinds of food; often with poisonous substances. When every state took charge of its markets and provided free schools for cooking, progress took a rapid advance. Do you wonder at it? Reflect then. How could I force my mind into complete absorption of some new combination of chemicals, while the gastric juice in my stomach was battling with sour or adulterated food? Nature would compel me to pay some attention to the discomfort of my digestive organs, and it might happen at a time when I was on the verge of a revelation in science, which might be lost. You may think it an insignificant matter to speak of in connection with the grand enlightenment that we possess; but Nature herself is a mass of little things. Our bodies, strong and supple as they are, are nothing but a union of tiny cells. It is by the investigation of little things that we have reached the great ones."
I felt a keen desire to know more about their progress toward universal health, feeling assured that the history of the extirpation of disease must be curious and instructive. I had been previously made acquainted with the fact that disease was really unknown to them, save in its historical existence. To cull this isolated history from their vast libraries of past events, would require a great deal of patient and laborious research, and the necessary reading of a great deal of matter that I could not be interested in, and that could not beside be of any real value to me, so I requested the Preceptress to give me an epitomized history of it in her own language, merely relating such facts as might be useful to me, and that I could comprehend, for I may as well bring forward the fact that, in comparison to theirs, my mind was as a savages would be to our civilization.
Their brain was of a finer intellectual fiber. It possessed a wider, grander, more majestic receptivity. They absorbed ideas that passed over me like a cloud. Their imaginations were etherealized. They reached into what appeared to be materialless space, and brought from it substances I had never heard of before, and by processes I could not comprehend. They divided matter into new elements and utilized them. They disintegrated matter, added to it new properties and produced a different material. I saw the effects and uses of their chemistry, but that was all.
There are minds belonging to my own age, as there have been to all ages, that are intellectually in advance of it. They live in a mental and prophetic world of their own, and leave behind them discoveries, inventions and teachings that benefit and ennoble the generations to come. Could such a mind have chanced upon Mizora, as I chanced upon it, it might have consorted with its intellect, and brought from the companionship ideas that I could not receive, and sciences that I can find no words in my language to represent. The impression that my own country might make upon a savage, may describe my relation to Mizora. What could an uncivilized mind say of our railroads, or magnificent cathedrals, our palaces, our splendor, our wealth, our works of art. They would be as difficult of representation as were the lofty aims, the unselfishness in living, the perfect love, honor and intellectual grandeur, and the universal comfort and luxury found in Mizora, were to me. To them the cultivation of the mind was an imperative duty, that neither age nor condition retarded. To do good, to be approved by their own conscience, was their constant pleasure.
CHAPTER VIII.
It was during my visit at my friend's house that I first witnessed the peculiar manner in which the markets in Mizora are conducted. Everything, as usual, was fastidiously neat and clean. The fruit and vegetables were fresh and perfect. I examined quantities of them to satisfy myself, and not a blemish or imperfection could be found on any. None but buyers were attending market. Baskets of fruit, bunches of vegetables and, in fact, everything exhibited for sale, had the quality and the price labeled upon it. Small wicker baskets were near to receive the change. When a buyer had selected what suited her, she dropped the label and the change in the basket. I saw one basket filled with gold and silver coin, yet not one would be missing when the owner came to count up the sales. Sometimes a purchaser was obliged to change a large piece of money, but it was always done accurately.
There was one singular trait these people possessed that, in conjunction with their other characteristics, may seem unnatural: they would give and exact the last centime (a quarter of a cent) in a trade. I noticed this peculiarity so frequently that I inquired the reason for it, and when I had studied it over
I decided that, like all the other rules that these admirable people had established, it was wise. Said my friend:
"We set a just value on everything we prepare for sale. Anything above or below that, would be unjust to buyer or seller."
The varieties of apples, pears, peaches and other fruits had their names attached, with the quality, sweet, sour, or slightly acid. In no instance was it found to be incorrectly stated. I came to one stall that contained nothing but glass jars of butter and cream. The butter was a rich buff color, like very fine qualities I had seen in my own country. The cream, an article I am fond of drinking, looked so tempting I longed to purchase a glass for that purpose. The lady whom I accompanied (my hostess' cook) informed me that it was artificially prepared. The butter and cheese were chemical productions. Different laboratories produced articles of varying flavor, according to the chemist's skill. Although their construction was no secret, yet some laboratories enjoyed special reputation for their butter and cheese owing to the accuracy with which their elements were combined.
She gave me quite a history about artificial food, also how they kept fruits and vegetables in their natural state for years without decaying or losing their flavor, so that when eaten they were nearly as fine as when freshly gathered. After hearing that the cream was manufactured, I resolved to taste it. Dropping my coin into the basket, I took up a glass and drank it. A look of disgust crossed the countenance of my companion.
"Do you not drink this?" I asked in surprise, as I set down the empty vessel. "It is truly delicious."
"At regular meal times we all use it, and sometimes drink it in preference to other beverages--but never in public. You will never see a citizen of Mizora eating in public. Look all over this market and you will not discover one person, either adult or child, eating or drinking, unless it be water."
I could not; and I felt keenly mortified at my mistake. Yet in my own country and others that, according to our standard, are highly civilized, a beverage is made from the juice of the corn that is not only drank in public places, but its effects, which are always unbecoming, are exhibited also, and frequently without reproof. However, I said nothing to my companion about this beverage. It bears no comparison in color or taste to that made in Mizora. I could not have distinguished the latter from the finest dairy cream.
