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.