The secret of thriving is thrift; saving of force; to get as much work as possible done with the least expenditure of power, the least jar and obstruction, the least wear and tear.
And the secret of thrift is knowledge. In proportion as you know the laws and nature of a subject, you will be able to work at it easily, surely, rapidly, successfully; instead of wasting your money or your energies in mistaken schemes, irregular efforts, which end in disappointment and exhaustion.
The secret of thrift, I say, is knowledge. The more you know, the more you can save yourself and that which belongs to you; and can do more work with less effort.
A knowledge of the laws of commercial credit, we all know, saves capital, enabling a less capital to do the work of a greater. Knowledge of the electric telegraph saves time; knowledge of writing saves human speech and locomotion; knowledge of domestic economy saves income; knowledge of sanitary laws saves health and life; knowledge of the laws of the intellect saves wear and tear of brain; and knowledge of the laws of the spirit—what does it not save?
A well-educated moral sense, a well-regulated character, saves from idleness and ennui, alternating with sentimentality and excitement, those tender emotions, those deeper passions, those nobler aspirations of humanity, which are the heritage of the woman far more than of the man; and which are potent in her, for evil or for good, in proportion as they are left to run wild and undisciplined, or are trained and developed into graceful, harmonious, self-restraining strength, beautiful in themselves, and a blessing to all who come under their influence.
What, therefore, I recommend to ladies in this lecture is thrift; thrift of themselves and of their own powers: and knowledge as the parent of thrift.
“To fit women for the more enlightened performance of their special duties;” to help them towards learning how to do better what we doubt not they are already doing well; is, I honestly believe, the only object of the promoters of this scheme.
Let us see now how some of these special duties can be better performed by help of a little enlightenment as to the laws which regulate them.
Now, no man will deny—certainly no man who is past forty-five, and whose digestion is beginning to quail before the lumps of beef and mutton which are the boast of a well-regulated kitchen, and to prefer, with Justice Shallow, and, I presume, Sir John Falstaff also, “any pretty little tiny kickshaws”—no man, I say, who has reached that age, but will feel it a practical comfort to him to know that the young ladies of his family are at all events good cooks; and understand, as the French do, thrift in the matter of food.