The pupil makes one or more of the models in construction, as his time permits. Eighth grade.-The work of this year is wood turning. There are 21 models. Ninth grade.—The work of this year is pattern and foundry work. There are 21 models in the course, 15 of which are required.

COURSE OF STUDY IN DOMESTIC ECONOMY.

The course extends over the last four years of the grammar school, each class receiving two hours' instruction per week. In the first year it is intended to give the pupils an idea of the scope of cooking, to be elaborated during the succeeding years; the course of each year is, however, complete in itself. It is the aim to combine both the art and the science of cooking. At the beginning of each year the actual cooking is to be made as simple as possible, in order to avoid confusing the child and also to give time for the necessary details of housework. The sequence of the lessons is followed as closely as possible, but in many instances seasons and prices must be the guide.

FIRST YEAR.

Housekeeping.—The pupils wash their own dishes at the desks as soon as they have finished using them. There are three housekeepers appointed at each lesson, who have general oversight of the room, their duty being to see that the room is kept and leit in a good condition. Thus, No. 1 attends to the fire and care of the stove; No. 2 bas general charge of the room and cupboards, while No. 3 sees that the sink is left clean.

Since the important part that dust plays as a carrier of micro-organisms is becoming more and more recognized, attention is given to household bacteriology. Lessons are given on how to sweep the floor; how to get rid of the dust; to wash dishes; the care of dish towels; the care of the sink, and the use of the various cleaning agents, such as sapolio, pearline, borax, putz-pomade, electro-silicon, pumice stone, etc.

Lessons on the chemistry of foods.

The food in order to enter the blood from the alimentary canal must be made soluble. The solution of food may be greatly aided by the preparation it receives before entering the alimentary canal. Water, playing the part of nature's great. solvent, is considered first.

Water. (1) Effect of cold water upon gelatin; (2) effect of boiling water upon gelatin; (3) difference in taste between freshly boiled water and that which has en boiled for some time; cause of difference in taste; (4) temperature of boiling water; cooking in high altitudes; (5) way in which the boiling point of water may be raised; (6) amount of water in some of the common vegetables and fruits; illustrate both by experiment and charts.

Milk.-After water, milk is studied. Milk is a natural food and contains the food materials in the perfect proportions: (7) Allow milk to stand in a glass tube; notice what happens at first; later on; (8) temperature of boiling milk; (9) study chart giving composition of milk; (10) study chart giving composition of the commercial products of milk. The food materials in milk are taken up in turn-albumen, fats, sugar, and mineral matter.

Albumen.-The white of egg is typical albumen. Eggs illustrate the form of a concentrated food. (11) Effect of heat on albumen; illustrate by dropped egg; (12) carefully separate and examine the yolk and white of an egg; set each aside for future study; (13) examine same in the dried state; (14) make beef tea; study the albumen in meat; note the effects of different degrees of heat of the water solution; (15) drop a piece of beef into boiling water; result.

Fats.-(16) Extract fat from the dried yolk of egg by means of naphtha; (17) extract fat from corn meal with naphtha; (18) temperature of smoking fat; correct the expression "boiling fat;" cause of bubbles when the fat is heated.

Sugar.-(19) Burn some sugar. Show that it contains carbon. The reason that carbohydrates and fats are heating is because they burn as a fuel in the body.

Starch and cellulose are the forms of carbohydrates found in the vegetable world. These are considered next.

Starch.-(20) Pop some corn; this illustrates the effect of heat on the starch grains; (21) steam rice; this illustrates the necessity of water with starchy foods; measure before and after cooking; (22) pour boiling water upon dry starch powder; result; (23) break open lump and examine interior; (24) mix starch with sugar, pour on boiling water; (25) mix starch and cold water, pour on boiling water; induction in regard to pudding sauces, etc.; rule for making laundry starch; (26) put starch and sugar into separate tumblers, add cold water to each; give terms "solubility," "insoluble," "dissolve;" (27) masticate a piece of cracker thoroughly; effect of ED 96- -33

saliva on starch; (28) masticate a piece of corn meal; compare with former; (29) get starch from a potato; (30) get starch from flour; give term "gluten" to substance left after the starch is washed out of the flour.

Cellulose or woody fiber.—(31) Get cellulose from the potato; (32) get cellulose from the turnip.

Cooking.

The experiments just given indicate the plan of the first year's work. Following are given a few of the dishes that may appropriately be given to illustrate these principles. The other side, namely the manipulation, is also to be considered, and attention is given to the various processes of cooking, viz, steeping, boiling, steaming, broiling, pan broiling, sautéing, frying, and stowing.

Water.-Lemon gelatin; the beverages, e. g., tea, coffee, etc.
Fruits.—Stewed fruits, scalloped apples.

Water and cellulose.-Vegetables-potatoes, turnips, carrots, beets, onions, spinach.
Milk.-Rennet custard, milk toast, blanc mange.

Albumen.-Beef tea, beefsteak, stews, hamburg steak, boiled mutton, soups, fish, Additional dishes-biscuit,

eggs.

Starch.-Rice, macaroni, the cereals, lemon sauce. corn-meal muffins, bread pudding, bread.

SECOND YEAR.

Housekeeping. The housekeeping is the same as in the previous year. A review is made of the various cleaning agents. Each pupil is responsible for her own desk, and the housekeepers for the whole room.

Chemistry of foods.-A review of the previous year's work is made. Since meats are to be studied this year, more attention is given to albumen, and how to cook it. As the foods are studied, attention is called to their value as foods and to their composition.

The children are to learn to recognize the different food materials and food adjuncts, both by sight and by taste.

Prices and how the different foods are purchased should be considered.

The pupils should be led to see that the laws of harmony apply to the mixing and combinations of food, as they do in music and color.

Cooking.

The practice work of this year consists in cooking meats and fish, white sauce, and simple desserts.

Meats. By means of diagram draw from class which cuts will be best for soups, steaks, etc. With fresh meat show difference between tough and tender fiber. Cook different parts of the animal and thus get the class familiar with the different cuts as well as with the various methods of cooking: Beefsteak, tripe, chops, drippings, meat balls, liver, stew, small roast, beef roll, bacon, fricassee, minced meat on toast. Fish.-Fish illustrates well the cooking of albumen. Baked stuffed fish, boiled fish, fish chowder, fried codfish.

White sauce.-Demonstrate. Thick white sauce may be served in various ways. Salmon in white sauce, creamed salt fish, scalloped fish, creamed vegetables. A thinner white sauce may be used for milk toast, and egg sauce for fish; very thin white sauce for egg vermicelli. The principle of white sauce is used in one method of thickening soups. Illustrate by making tomato soup or potato soup. Some meat gravies are made in same way. When possible, make gravy when cooking meat, and thus give additional practice in making a smooth sauce.

Desserts. A few simple formulas are given and the method of work carefully demonstrated. From these few principles many varieties may be made either by a change of flavoring or by combinations. The following will suggest the work done in this line: (I) Cornstarch mold, (II) soft custard, (III) meringue, (IV) lemon gelatin, (V) omelet.

When once it is understood how certain effects are produced, an endless variety may be made, thus: Italian jelly, variation of IV; orange pudding, combination of I, II, and III; snow pudding, combination of III and IV; fruit tapioca, based on I; Spanish cream, combination of II, IV, and V, and so on.

Some language work may be brought into the work, thus: The legends in regard to the introduction of tea and coffee as beverages are read to the class, from which abstracts are written.

Dictionary exercises are given, and the pupils are taught the use of the following terms, with their derivatives: Digestion, maceration, to steep, infusion, decoction, percolation, simmer, garnish epicure, etc.

THIRD YEAR.

The science of the past two years is reviewed and made broader. In connection with doughs the chemistry of baking powder, and the various ways to obtain carbon diovide to make the dough porous, are considered.

Foods are studied in a way leading to the subject of dietaries.

The cooking consists of a series of lessons on invalid cookery. Just before Christmis a lesson is given on home-made candies. Then the subject of doughs and batters is studied carefully. The latter part of the year the food materials are studied topically, leading to the combinations of food for simple meals, with the cost and quantity necessary. The whole meal is not always prepared, but parts are, and the cost of the whole estimated.

Invalid cookery.-Dishes suitable for sick-room diet are cooked, with a few sugges tions relative to the comfort of the patient. At the end of the series of lessons each pupil is to prepare a paper on the care of an invalid, and also be able to arrange an invalid's tray.

Dishes to be prepared. Cooling drinks: Lemonade, apple water. Mucilaginous drinks: Irish-moss lemonade, flaxseed lemonade. Gruels: Corn-meal and oatmeal gruels, milk porridge. Oysters: Oyster stew, parboiled oysters. Simple desserts: Apple snow, lemon gelatin with prunes, blanc mange. Additional dishes: Eggnog, steamed custard, albumenized milk, chops.

Demonstrate to class: Flaxseed poultice. How to wring a cloth from boiling water. What to do in case of a burn or a cut.

Doughs.-The subject of doughs and batters may be made very simple. By classIng those of a kind together much may be done in the time allotted. A few things are considered carefully: The ways in which gas is introduced to make the mixture light. The consistency of doughs required for certain results. Manipulation in regard to rolling the doughs. From the simple biscuit formula is shown how the other doughs may be evolved.

Liscunt.-Dutch apple cake, strawberry shortcake, flour muffins, graham, rye, and corn-meal muffins, griddle cakes, cake, cookies, etc.

FOURTH YEAR.

The work of the last year is a résumé of what has been given the past three years. Many of the children may never have a high-school training, therefore it is intended to apply as much chemistry and physiology as is practicable. The foods are studied topically, and attention is given to dietaries suitable for different seasons. A review is made of the dishes already studied. Attention is given to garnishing, and pupils are instructed how from simple dishes more elaborate ones may be made.

MANUAL TRAINING SCHOOL, SPRINGFIELD, MASS.

[Statement by George B. Kilbon, principal.]

The central idea in our school is education, either fitting a boy for higher technical schools or for business, or to learn a trade more easily. The work is not obligatory. It is a part of the public-school system and is supported by yearly appropriation. Any boy in the eighth or ninth grades of the grammar school can attend once a week, one and one-half hours. Any boy in the high school has hitherto been allowed to attend every day, two hours, for three years. A course of four years in the high school goes into effect next year, which is composed of two academic studies daily with drawing and manual training. This fits for technical schools or business. Our methods are by dictation where possible, and by performing in the presence of the class such operations as are difficult or impossible to describe. Drawings are made and worked from sometimes and blue prints worked from sometimes.

We commenced in 1886 with an appropriation of $1,000, which has been yearly increased. From $500 to $1,000 has been spent yearly in additional equipment. We have also in grades 4 to 7 a system of knife work which all of the 1,200 boys in those grades take, while girls in same grades take sewing. These two branches of intermediate grammar instruction are both very successful and highly appreciated by our citizens. The knife work has been gradually built up since 1887, when $10 was expended for equipment and a class of 12 boys taught in one school. For several years our regular teachers took lessons in knife work at the Manual-Training School and taught them to their own pupils. For three years past, however, a special teacher has been employed.

The building occupied for high school and eighth and ninth grammar grades is 70 by 50 feet, two stories and a basement. Forging and molding are in the basement, ironwork and wood turning are on the first floor, joinery benches on the second

floor. Individual tools are provided for pupils in grades 4 to 7 and general tools in grades 8 and 9 and high school, except individual planes for high-school pupils.

The building is one formerly owned by the county of Hampden and used as a workshop in connection with the jail. It was bought by the city for about $8,000. It with the entire jail buildings is to be torn down next fall and the site used for a new high-school building. Then the present high-school building will be devoted to manual training.

Cost of equipment in this building at present is about $7,500; annual expense of maintaining the work in this building, about $4,000; annual expense of maintaining knife work in grades 4 to 7, $800.

Results: A widespread interest in our community in manual training; an acquaintance on the part of all of our boys with tool work and on the part of some of them to the extent of acquiring skill and ability; the interest they take in it reacts on all other school work, promoting interest and aiding discipline; the grammar manual training is known in some cases to prolong school life. The high school is so much hampered by contracted quarters and new building plans that its manual training suffers with other branches in proper development.

Of 19 graduates since 1891, 1 is now teaching in our own manual training school, 6 are engaged in drafting, 4 have finished or are pursuing a technical course, 1 is a clerk in a hardware store, 4 are employed as mechanics, 1 enters college, and 2 take additional study next year in our high school.

Woodworking equipment.-This consists of 34 benches and sets of tools, costing $850; 256 drawers for holding work in process, 200 drawers for holding prepared material, and supplies costing $484.

The benches are each 4 feet long by 2 feet wide by 34 inches high. Pupils of small stature are accommodated with movable platforms. The bench tops should be 2 or 3 inches above the wrist when the pupils stand erect. Benches are arranged in rows about 3 feet apart each way.

The following is a list of tools with which each bench is supplied: Bevel, 6-inch; bit brace; bits, auger, one-fourth, three-eighths, three-fourths inch; bits, drill, five thirty-seconds, seven thirty-seconds inch brad awls in handle; chisels, firmer, one-eighth, one-fourth, one-half, 1 inch countersink, dividers with pencil, gauge; gouge, one-half inch inside, ground; gouge, three-fourths inch outside, ground; hammer, claw; hammer, pein; hand screw, 10 inch-knife with two blades, mallet, oilstone, oil can; 1 lead pencil, medium; plane, the Bailey iron smooth, 8-inch; plane, the Bailey iron block, 6-inch; plane, wood smooth, 8-inch; pliers, rule, 12-inch; solid boxwood, saw, 18-inch; panel, slitting, saw, 18-inch,; panel cutting-off, saw, 10-inch; back; saw block; screw-driver, 3-inch; try square, 4 inch; dustpan, broom for floor, brush for bench top, whisk broom for clothing.

The school is further supplied with 8 22-inch iron Bailey jointers, 12 framing squares, and 2 26-inch handsaws.

Each bench is provided with a vise at the left-hand end and a shove-plane block at the right. On or about each bench a place is provided for each tool.

The drawers above mentioned are each 21 inches long by 10 inches wide by 71 inches deep, inside measure, and are inclosed in cabinets, each 6 feet high by 4 feet 5 inches wide by 2 feet deep, each cabinet containing 32 drawers. Each pupil has a drawer for his exclusive use, his name being on a card attached to the front.

Wood-turning equipment.—This consists of 15 lathes, 4 feet by 10 inches, with 15 sets of tools, costing $900. The lathes were made by F. E. Reed & Co., of Worcester, Mass. Each lathe is provided with head and tail centers, screw face plate, 4-inch diameter, plain face plate, 6-inch diameter, 5-inch rest, 10-inch rest, oiler, oilstone, slip stone, and the following tools: One-inch gouge, ground straight across the edge for roughing; three fourths-inch gouge, round end; three-eighths inch gouge, round end; 1-inch chisel, skew edge; three-fourths inch chisel, round edge; three-eighths inch chisel, skew edge; one-half inch chisel, straight edge; one-eighth inch chisel; for parting; mallet, 10-inch calipers, 7-inch dividers, rule and lead pencil, dust brush and pan.

Carving equipment.-The carving equipment of 24 sets was purchased of White, Van Glahn & Co., New York, and Goodnow & Wightman, Boston. It comprises seventeen tools in each set, designated in J. B. Addis's catalogue as follows: One-half inch, No. 1; one-fourth inch, No. 1; three-eighths inch, No. 2; three-fourths inch, No. 3; three-fourths inch, No. 4; five-eighths inch, No. 5; seven-sixteenths inch, No. 5; one half inch, No. 7; one-eighth inch, No. 7; seven-sixteenths inch, No. 9; three-eighths inch, No. 9; three-sixteenths inch, No. 9; one-fourth inch, No. 11; one-eighth inch, No. 11; three thirty-seconds inch, No. 11; one-fourth inch, No. 39; one-eighth inch, No. 39.

Also a pencil gauge and 2 stamps, 1 one-fourth inch square, and 1 one-eighth by three-eighths inch, both of which were made by the pupils. Pupils also made octagonal handles for the above tools.

Each carving set is arranged in a portable tray, the trays being fitted in a cabinet built for them. Cost of carving equipment, $205.

Pattern-making equipment.—The joinery benches and tools and wood-turning lathes are used for pattern making, a few inside ground gouges being added.

Molding equipment.-This consists of 12 troughs and sets of tools, with 12 drawers for holding work, costing $230. Calcined plaster is used sometimes for pouring. Also lead is melted at a furnace built in part by the school.

Forging equipment.-This consists of 12 forges, 28 by 40 inches; 12 anvils, 125 pounds each, and 12 sets of tools, as follows: Hardie, set hammer, 11 inches; flatter, 2 inches; top and bottom fullers, each three-eighths, one-half, and three-fourths inch; top and bottom swages, each three-eighths, one-half, and three-fourths inch; tongs, each onefourth, three-eighths, one-half, and three-fourths inch; hot and cold chisels; ball-pein hammer, 1 pounds; 2 sledges, 8 pounds; 3 sledges, 6 pounds; 1 sledge, 5 pounds. The blower and exhanster driven by power. Cost of forging equipment, $1,200.

The school has 4 grindstones, costing $65, each of which is furnished with a water faucet and with a drip box and pipe connected with sewer.

Ironwork equipment.-This consists of 6 engine lathes, 6 feet by 14 inches, each fitted with a 12 by 7 inch and a three-fourths inch chuck; 1 planer, 4 feet by 20 inches; 1 drill press, 20 inches; 8 vises and 8 sets of bench tools; an assortment of drills and reamers; 1 gig saw; 1 drill lathe; 1 twist drill grinder, and 1 emery stand. The four last-mentioned machines were made by the school.

From 1887 to December, 1891, power was furnished by a 6-horsepower Shipman engine. Since the latter date it has been furnished by a 15-horsepower electromotor, manufactured by the Elektron Manufacturing Company, of Springfield.

The drawing room, which is in the main high-school building, is supplied with 24 Wooden tables of original design, 24 T squares, 24 pairs of triangles, 50 drawing boards, with a rack to hold them, and a case of trays to store drawings, also of original design. Pupils furnish their own drawing instruments. Each table is 36 inchies high, the dimensions of the top being 34 by 22 inches, and is provided with four drawers, 11 by 64 by 34 inches, inside measure, each drawer having a metallic projection or staple on the side, corresponding when the drawer is closed to a like projection on the side of its pocket, so that the hasp of a small padlock may be thrust through the staples, thus enabling pupils who wish to secure each his own instruments. Lessons in mechanical drawing are given to grammar pupils in the grammar schools by regular teachers, under the direction of the supervisor of drawing.

Knife-work equipment.-In grade 4 the tools used are rule, pencil, compasses, and small pocket knife. As this work is confined to knife carving, no protection is needed for the desk but a small piece of thin wood.

In grades 5, 6, and 7 the gauge and try-square are added and a larger knife furnished. A desk cover is necessary in these three grades when the work is pursued in the ordinary schoolroom. Each boy has his own set of tools kept in a box made of one-fourth inch stock, 84 by 44 by 1 inches, with his name and number attached. Ten of these boxes are placed at the close of every lesson in a larger box, made of one-half inch stock, 25 by 9 by 34 inches, inside dimensions, or in some schools they are deposited on suitable shelves. Knives which become dull are sharpened every week by a regular workman.

COURSES OF LESSONS.

Knife work.-Lessons principally given are described in a book entitled Knife Work in the Schoolroom, prepared in 1890 by George B. Kilbon, principal of the Manual Training School, and published by the Milton Bradley Company of Springfeld. Knife carving, tanght in grade 4, has been developed since the preparation of that book, and will be found better described in The Northampton System of Mannal Training, arranged by F. W. Hinckley, of Northampton.

Work done in grades 6 and 7 is on wood five-sixteenths, three-eighths, and onehalf inch thick, successively. Also forms are cut from wood seven-eighths inch square and 1 inches square, with still others of miscellaneous dimensions, interspersed with problems in construction.

1

Eighth and ninth grammar grade courses.-A course prepared in 1886 for the ninth grammar grade has until recently been used in that grade. This course is described in Elementary Wood Work, prepared by George B. Kilbon. Its contents will be found below. The admission of eighth-grade boys to the Manual Training School in 1892 bas caused some changes in this course, as it is now made to cover two years. Contents of elementary course for eighth and ninth grammar grades.-Use of hammer, use of gauge, measurement, use of try-square and bevel, explanation of saws, use of saws, surface planing, edge and end planing, use of bit and brad awls, shove planing, square prism and cylinder, use of chisel and gouge, use of hand screw and screw-driver, to make a pair of scales, to make a beveled box, grinding tools.

Lee & Shepard, Boston, Mass.