e pupils in possession of some knowledge thus acquired,
the Household Management teacher has only to lead up to ideas of the
preparation and value of these parts as food. These ideas should, as far
as possible, follow in such a natural order that the pupils may even
anticipate the sequence.

The outline may be as follows:

LESSON I

SOURCE

All vegetable food is obtained from plants; it is some part of a plant
used as food.

PARTS OF PLANTS USED AS FOOD

1. Root--carrot, radish

2. Tuber--potato, artichoke

3. Bulb--onion

4. Stem--rhubarb, asparagus

5. Leaf--spinach, cabbage

6. Flower--cauliflower

7. Fruit--apple, orange

8. Seed--(1) Of trees (nuts)--beechnut, almond

(2) Of grasses (cereals)--wheat, corn, rice

(3) Of vines (legumes)--peas, beans, lentils.

In asking for examples of the different parts, there will be more
interest and value if the questions correlate other subjects, for
instance: For what fruit is Canada noted? What fruit does she import?
Name a nut the squirrels gather.

LESSON II

COMPOSITION OF ANY PART OF A PLANT

From the foregoing, the pupils may infer that there are eight different
foods to study. They should be led to see that in reality there is only
one, as all parts of plants are, generally speaking, the same in
structure. Referring to the animal body, they will know that a bone from
the foot is of much the same structure as one from the face; that a
piece of flesh from the leg is the same as a piece from any other part
of the body. In the same way, if we study one part of a plant, it will
be a type of all parts. In general the structure is as follows:

1. A framework, in cellular form, made of a substance called
_cellulose_.

2. Material filling the cells:

(1) A juice in the cells of all parts of plants
except seeds

(2) A solid in the cells of seeds.

To show the framework, some vegetable food having a white colour should
be chosen, such as potato, parsnip, or apple.

It must be explained that all plants are made of a framework of numerous
cells, something like a honey-comb. The cells in plants are of many
different shapes, according to the plant, or the part of the plant, in
which they are found. They are usually so small that they cannot be
distinguished without a microscope; but occasionally they are large
enough to be seen without one. Pass sections of orange or lemon, where
the cells are vis