by placing
their elbows on the table. The stools and chairs are noisy and occupy a
great deal of room, but the latter are restful and conducive to the
correct position of the pupils, the importance of which cannot be
over-estimated. The former are inexpensive, if made with a plain, wooden
top. Both should admit of being pushed under the table, and for this
reason the chairs should have folding backs. The legs should be tipped
with rubber in order to minimize the noise.

[Illustration: A class towel rack]

RACKS

Towel racks should be placed near the sinks and, if possible, should
allow space for hanging the towels without folding. In some tables a
towel rack may be attached to one of the sides.

SINKS

A sink at each corner of the room saves much time and inconveniences in
the work. Each of these should be provided with hot and cold water. They
may be made of porcelain or of enamelled iron.

[Illustration: A class gas range, showing high ovens]

CLASS CUPBOARD

A large class cupboard in two sections, having glass doors in the upper
part to show the class china and glass, should be placed where it will
be most convenient and add to the attractiveness of the room. This
cupboard will hold the dinner set and extra dishes and utensils, as well
as the linen and some staple food supplies. A refrigerator is desirable
for such foods as butter, eggs, meat, etc.

[Illustration: A class cupboard]

STOVES

[Illustration: Individual table stoves

(_a_) a gas stove

(_b_) an electric stove

(_c_) a blue-flame kerosene stove

(_d_) an ordinary kerosene stove]

The stoves provided will depend on the fuel that is available in the
neighbourhood. Wood is still in use in some rural sections, while coal
is the ordinary fuel in small towns and villages. Where either of these
fuels is commonly used, there should be two ranges. One should be for
coal or wood, to teach the use of the home fuel, and the other an oil,
gas, or electric stove, to demonstrate the time and labour saved the
housekeeper by the use of one of these. If possible, the stoves should
have high ovens, to obviate the necessity of stooping. A section of
glass in the oven door is a great convenience, as it allows the
contents of the oven to be easily watched.

For individual work small table stoves are required. These may be
supplied with oil, alcohol, gas, or electricity, as may be most readily
obtained. These stoves may be arranged so that they