Early measuring systems are reviewed substantiating the need for a single rational system of measurement. The metric system is traced briefly from its beginning in France to the present day. Fundamental units, the gram, meter, liter and degrees Celsius are discussed in conjunction with the basic prefixes---kilo, centi, and milli.
The simplicity of the metric system should encourage the homemaker as she prepares to purchase food and fabric in metric units and prepares food with metric measuring utensils. Sizes of metric measuring utensils for food preparation is discussed. Industry and government will give direction for a smooth conversion from inches to meters.