them.

2. Names of measures.--Show and name the measures, beginning at the
smallest: teaspoon, tablespoon, cup, pint, quart, gallon. As the
measures are named, place them on the table in order of size.

3. Methods of using measures.--Ask two or three pupils, in turn, to
measure a teaspoonful of flour from the bowl on the teacher's table.
They will not agree in their measurements, and the necessity for
levelling will be shown. What can we use for levelling measures? How can
we level liquids?

If we need less than a spoonful, how can we measure it? Which part of
the spoon is deeper? How shall we divide the spoonful to make both
halves equal? How must we divide a spoonful into quarters? Into eighths?
Examine and explain the divisions of the cup. To use one measure for
both liquid and dry ingredients, which should be measured first? (As
these points are obtained, they should be written on the black-board.)

4. Table of measures.--In the tables of measures which you have learned,
you state the number of times one measure is contained in the next
higher. We shall form a table of the measures learned to-day. By
measuring flour from their boxes, let each pupil find how many
teaspoonfuls fill a tablespoon. How many tablespoonfuls fill a cup, a
half cup, a quarter of a cup. They will state the remainder of the table
from memory. Write the table on the black-board and teach the
abbreviations.

NOTE.--After the lesson on measuring is
developed, the class should be given individual
work which will put these ideas into practice.
A simple recipe may be dictated by the teacher,
step by step. Cocoa makes a good recipe for
this lesson, as it affords practice in
measuring liquids as well as dry ingredients,
both powdered and granular. If each girl makes
half a cupful of cocoa, it will give practice
in dividing the contents of a spoon.

PRACTICAL WORK TO APPLY MEASURING

Have each pupil make half a cupful of cocoa by carrying out each step as
it is dictated by the teacher, as follows:

1. Numbers one put two cups of water in the tea kettle; numbers two
light a fire and put the water to boil; numbers three get cocoa from the
centre table; numbers four get milk.

2. Set out sugar boxes and open them.

3. Each take a small saucepan, a measuring cup, a teaspoon, a
paring-knife, and a small cup.

4. Measure half a teaspoonful of sugar into the sauc