At 10 o'clock this morning, the Committee to Visit Harvard College will meet outside Massachusetts Hall to start a tour of the University which may well determine what future Houses will be like.

The Committee will consider provisions to be made in expansion, especially in the field of housing.

During the morning, the members of the Committee will visit several dormitories in the Yard, the Graduate Center, and the Business School. After lunch in Lowell House, they will spend the afternoon talking to Edward Reynolds '15, Administrative Vice President, Cecil A. Roberts, Superintendent of Buildings and Grounds, and Arthur D. Trottenberg, Manager of Operating Services. They will discuss "data on dormitory construction and mainteinence," a member of the Committee revealed.

The announced purpose of the tour is "to discuss the relation of architecture to function" in University buildings, Elliott Perkins '23, Master of Lowell House, said yesterday. Such questions as whether each room should have a bathroom, and how many common rooms should a House have may be considered, Perkins explained.

Visit Houses

In the late afternoon, the Committee members will split up to visit the other Houses. They will spend the evening with the Masters, Charles P. Whitlock, senior tutor of Dudley, Reynolds, Delmar Leighton '19, Dean of Students, and F. Skiddy von Stade, Jr. '38, Dean of Freshmen.

New Houses

The Committee to Visit Harvard College is a subcommittee of the Board of Overseers, and its task is to make recommendations to the Board. Last year, in a report advocating expansion, it recommended that the University plan to build "two or three Houses" and that perhaps new Freshman dormitories should be considered too. Presumably, the task of this year's committee is to recommend what a new House ought to be like.

Lunch at Lowell

The committee's study of the House plan will include lunch in the Lowell House dining hall. "There will be no special lunch for them," Perkins said. "They will stand in line with the undergraduates, and eat whatever happens to come up for lunch," he added.

"If the cooks learn that someone special is coming, however," he confided, "they will take a little extra trouble." Sardines in a can with crackers, beef livers and raspberry sherbert are on the luncheon menu.