Later on, she joined the editorial staff of Good Health magazine, and in 1879, married Dr. John Harvey Kellogg, superintendent of the Battle Creek Sanitarium.

During her school life, she was an active member of the Alfredian Lyceum, one of the four literary societies of the university, taking many prominent places upon the programme of its public sessions.

She was also for some time one of the editors of the Alfred Student, a college paper, and probably in the congenial atmosphere of these youthful experiences received her first inclination toward literary work.

[2] The year following graduation was spent in teaching at a community school in Harmony, New Jersey, and then post-graduate work in the study of languages, particularly Latin, German, as well as music and drawing, and at the university commencement of 1875 she was given another degree, that of A. M. The young woman was, up to this time, planning to devote herself to teaching as a profession, but a visit to the Battle Creek Sanitarium in the summer of 1877 seems to have given an unconscious viewpoint to all her subsequent life.

During an epidemic of typhoid fever that occurred in the neighborhood during the early autumn, the number of patients being so great that trained nurses could not be obtained for them, she volunteered her services and carried safely through the disease several of the most critical cases.

From it evolved a distinct School of Domestic Economy, and an altogether new system of household cookery, besides a continued succession of cooking classes whose enthusiastic members became teachers to propagate the principles learned, and to teach a better way in diet.

Her special charge was the department of Mothers' Meetings, and to her fell the task of arranging the plans of work and the preparing of topics for study.

Working with the School of Domestic Economy founded by her and her husband, and other organizations, Kellogg wrote several books, including Science in the Kitchen.

[5] Science in the Kitchen, an illustrated cookbook of nearly 600 pages, was the outcome of the scientific and experimental investigation of Kellogg in the realm of dietetics, carried forward during a period of years.