propriateness of congratulating
the daughters of that home on their not wanting a job. They had it.
And the reader will also note that the education of the early New
England girl, rich or poor, began with the education of her _hand_.)

VEGETABLES DEPARTMENT

1. A course in Gardening.

"In March and in April, from morning to night,
In sowing and setting good housewives delight."

2. A course in Medicinal Herbs. Borage, fennel, wild tansy, wormwood,
etc. Methods of distillation. Aqua composita, barberry conserve,
electuaries, salves, and ointments. A most important course for every
housewife.

"A speedy and a sovereign remedy,
The bitter wormwood, sage and marigold."

--Fletcher: _The Faithful Shepherdess_.

3. A course in Pickling.

In this course pretty nearly everything will be pickled, down to
nasturtium buds and radish pods.

PACKING-HOUSE DEPARTMENT

1. A course in Salting Meat in the "powdering" tub.

2. A course in Smoking Hams and Bacons.

3. A course in Pickling Pig's Feet and Ears.

4. A course in Headcheese and Sausages.

LIQUOR DEPARTMENT

1. A course in Beer. The making of wort out of barley. The making of
barm out of hops. The fermenting of the two together in barrels.

(This course is not so much given now in New England, but it is an
immemorial heritage of the female sex. Gervayse Markham, in his
standard book, "Instructions to a Good Housewife," says about beer:
"It is the work and care of woman, for it is a housework. The man
ought only to bring in the grain.")

2. A course in Light Drinks, such as Elderberry Wine.

CREAMERY DEPARTMENT

1. A course in Making Butter.

2. A course in Making Cheese; curdling, breaking curds in basket,
shaping in cheese-press, turning and rubbing cheese on cheese-ladder.

CLEANING DEPARTMENT

1. A course in Soap-Making.

2. A course in Making Brooms out of Guinea-wheat Straw.

3. A course in Starch-Making.

4. A course in Cleaning.

(This last course is very simple. Having manufactured the things to
wash and sweep with, the mere washing and sweeping won't take long.)

FRUIT DEPARTMENT

1. A course in Preserving. In this course everything will be preserved
unless it already has been pickled.

BREAKFAST-FOOD DEPARTMENT

1. A course in Mush and forty kinds of Bread--Rhineinjun (sometimes
called Rye and Indian), bun, bannock, jannock, rusk, etc., etc.

LIGHTING DEPARTMENT

1. A course in Dips. The melting