I have been moving about lately through different parts of our country, sitting down to dinner in many homes, and I have everywhere found the family eating bread made of Indian meal, rye, barley, or oatmeal. When I have asked, “Are you especially fond of this sort of food?” I have pretty generally received the answer, “Why, no! We all like wheat bread better. But we are not eating it now, for other nations need it.” That is altruism, one of the most fundamental, familiar, and mysterious of all the virtues. This course of lectures will be devoted to elucidating it. To a recognition of it the Western mind has risen slowly. The Greeks attached little importance to it; for though philanthropy, …
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