nliness._ O'Shea, M. V., and Kellogg, J. H.
Macmillan's, Toronto .56

_Rural Education._ Pickard, A. E. Webb Pub. Co., St. Paul,
Minn. 1.00

_Manual of Personal Hygiene._ Pyle, W. L. Saunders,
Philadelphia 1.50

_Feeding the Family._ Rose, M. S. Macmillan's, Toronto 2.10

_Food Products._ Sherman, H. C. Macmillan's, Toronto 2.00

TWENTY LESSONS IN THE CARE OF THE HOME

SUGGESTIONS TO THE TEACHER

The purpose of this course is to give the pupils instruction in various
household tasks, in order that better living conditions may be secured
in the homes. The beauty and sacredness of an ideal home life should
receive emphasis, so that the pupils may be impressed with the
importance of conscientious work in the performance of their daily
household duties. They should have some insight into the sanitary,
economic, and social problems that are involved in housekeeping, so that
they may develop an increased appreciation of the importance of the
home-maker's work.

The two most important things to be taught are "cleanliness and order".
Too much emphasis cannot be placed on the value of fresh air and
sunshine and the necessity for the free use of hot water and soap. The
value of property should also be emphasized. Economy in the purchase and
handling of house furnishings and equipment should be considered.
Instruction should also be given in the care of foods and clothing and
in the care and arrangement of furniture. Simple instruction in the care
of babies should be given, since the older children are often
responsible, to some extent, for the care of the younger members of
their families.

In some of the lessons more subjects may be suggested than the teacher
will have time to take up in a single period. In that case it will be
well for her to choose the subject which seems most vital to the
immediate needs of the community. In many cases she may be able to give
an increased number of lessons. Practice and drill in all of the
processes involved in housewifery are essential to successful training.

If a cupboard and a table have been arranged for the use of the cooking
classes, most of the suggested work can be carried out with the school
equipment. Where there is no equipment in the school and school
conditions do not approximate