We take pleasure in announcing the safe arrival of Rev. O. H. White, D. D., from England. After a continuous service of over six years of earnest labor in the mother country, he well deserves the rest which he now seeks. As Secretary of “The Freedmen’s Missions Aid Society,” he has ably represented this Association in its great work for the Negro, and has been enabled, we trust, to insure the success of the Arthington Mission, by so far interesting our British friends in this new and promising missionary enterprise, as to call forth many generous contributions toward its support.
As this number of the Missionary will be in the hands of our readers a few days before the close of our fiscal year, September 30th, we make this reminder to the churches and friends who have not yet made their annual offering to our treasury.
We wish to pay every obligation, and report the year closed without debt. If the gifts we have reason to hope for are promptly forwarded, we shall be able to do this.
One obstacle in the way of establishing missions in the interior of Africa is illustrated by the difficulties experienced by the missionaries of the American Board destined for Bihé. Messrs. Bagster, Sanders and Miller landed at Benguela on the coast, 250 miles from Bihé, November 13, 1880; May 1st, they had only reached Bailunda, 200 miles on their way, where they were still encamped awaiting the arrival of supplies. Five months and seventeen days had been exhausted by preparations and delays, and the end had not come at last reports. Possibly, however, the knowledge gained meanwhile of the peculiarities of the country and the language and habits of the people will quite compensate for loss of time, and enable them to lay the foundations for their future work far more wisely in consequence of the difficulties thus experienced.
The Le Moyne Institute, Memphis, Tenn., has established an industrial department for the purpose of teaching the girls the art of cookery. A kitchen has been furnished with all needful appliances. Lectures are given on housekeeping and household economy, which are followed by instruction in various methods of cooking different foods. The girls all take turns in doing the work, and in this way get the full advantage of the practice. The following list of questions on which a class in cooking was examined at the last anniversary, illustrates the scope of the work that is being done: