"(4) The instruction should begin with girls when about eight years of age and continue throughout the elementary course, from one to three hours a week being given to the lessons. "(5) The course of instruction should be graded, beginning with plain sewing and mending and advancing to cutting and fitting. "(6) The regular teachers might give the instruction in the lower grades, the employment of special teachers being limited to the upper classes. "(7) Ability to teach sewing ought to be reckoned among the essential qualifications of a teacher of girls in the lower classes of elementary schools. "(8) In large cities regional classes should be established, after the plan in Paris, for instructing in advanced needlework girls who have graduated from the elementary schools and others qualified for admission. "(9) In cities of the first magnitude, and perhaps those of the second also, the system of instruction in sewing should culminate in a central school for teaching the most advanced stages of practical needlework, including dressmaking and millinery. SEWING COURSE OF THE SPRINGFIELD (MASS.) SCHOOLS. Grade IV.-First term: Fold, baste, back-stitch, overcast, fold, and hem (make narrow hem). Second term: Wide hem, sew salvage over and over, sew folded cloth over and over, stitch, make a bag. Third term: Review previous work; make a pillow-slip. Grade V.-First term: Gather, lay gathers, baste gathers, baste gathers on to band, make an apron. Second term: Stitch a seam, fold, fell, cut-stitch, cross-stitch, featherstitch. Third term: Darning, patching, sew on buttons, cut a straight piece and join, cut a bias piece and join. Grade VI.-First term: Button-hole stitch, cutting button-hole, overcast, bar and work. Second term: Cut patterns, put on cloth, mark and cut. Third term: Cut by pattern. COOKING. The cooking school first appeared in 1874 in New York City, instruction being given to poor women and girls at an institution supported by one of the many charitable organizations of that city. Soon after, 1874 or 1875, a school was opened in Boston, and early in 1879 benevolent ladies of the school and of the Women's Educational Association opened a cooking school for the mission-school children similar to that in New York. Two classes were taught every day in the week, and every alternate Saturday a lecture was given. In a letter to this office in 1879 the lady chairman of the industrial committee of the Young Women's Christian Association of Boston says: * * * "We need a free cooking school after this method; we need also some preparatory work done in the public schools-simple talks to girls on all home matters. Only one hour twice a week is allowed to each room [of the Winthrop School, of Boston] for learning to sew. * * * I think that the same time might also be again advantageously taken for elementary lessons in housework, and without disadvantage to analysis' and 'perspective."" It is evident that this lady did not believe in any intrinsic relation between drawing and cooking-representation and construction. It is claimed by the committee on manual training schools that the school known as the Boston School Kitchen No. 1, established in 1885, and supported by Mrs. Hemenway, was the first public school of its kind. The investigation of the New York committee on manual training showed that cooking had only been introduced at Boston and Toledo. * * * It is extremely supposable that on first sight the connection of cooking with mental development would not be appreciated, or at least its influence only recognized as indirect. General Walker, in an article read to the National Educational Association in 1887, speaks very positively on this subject, remarking: "But we are not driven to defend the introduction of cooking into the public schools as an invasion of the proper field of education, justified by due necessity. No one can spend an hour in the cooking schools of Boston without being impressed by the very high education value of the instruction given. As a great object lesson in chemistry; as a means of promoting care, patience, and forethought; as a study of cause and effect; as a medium of conveying useful information, irrespective altogether of the practical value of the art acquired; the short course which alone the means at command allowed to be given to each class of girls has constituted, I do not doubt, the best body of purely educational training which any girl of all those classes ever experienced within the same number of hours." COURSE IN COOKING OF THE WASHINGTON (D. C.) SCHOOLS. First Year (Seventh Grade). BOILING: A.-Talk about cooking, to discover what it is, how it affects food-materials, and what is needful for cooking; heat, natural and artificial; fuel, wood, charcoal, coal, gas; give directions for making a fire and make one. Teach boiling by means of experiments: (a) Heat a cup of water, noting the change in temperature from time to time; note simmering and boiling. (b) Compare, by boiling, fresh and salt water with respect to density; experiment with eggs and blocks of wood; discover that it takes longer to boil salt water than it does to boil fresh water. (c) Put a piece of fresh meat into boiling water for a short time; note the result to meat and water; cut the meat and note the result; show the effect to meat and water of cold water on meat (this requires some time); cut the meat and note the result; boil the water. (d) Break an egg into boiling water and another into cold water; note the results; boil the cold water with the egg; draw inferences; hot water hardens albumen; to retain the nutriment in the article boiled put the article into boiling water and boil; to have nutriment mix with the water put the article into cold water and boil. (e) Make beef tea; have the meat prepared for the first class, after which let each class prepare meat for the succeeding one. Boil meat to prepare the same for food. Boil meat for broth. Make jellied soup stock. Teach which parts of meat (beef, mutton, and lamb) are used for soups. Show economy of making stock. Teach the pupils how to distinguish between fresh and stale meats (appearance, smell, etc.) - Poach eggs. B.-Experiment with salted and smoked meats: Put salted meat into cold water; then show that the water is salty by tasting it and by testing its density. Whence comes the salt? what it is, where found, how prepared for market. C.-Experiment with starch and flour: (a) Make blanc mange. Cornstarch; from what STEWING: Experiment with tough meat and Make an Irish Braise a calfs First Year (Seventh Grade)—Continued. STEWING-Continued. heart or smother a piece of beef. Haricot mutton. Stew fruit (apples, prunes, etc.), Make "bubble and squeak." Pepper, butter, substitute, from what and how obtained; use and value in cooking. BROILING.--Broil a steak (beef or veal): (a) Com. pare results obtained with those obtained by putting meat into boiling water. (b) Names and positions of best steaks; broil chops, mutton, lamb, or pork: (a) Positions of chops. (b) Lard and oleomargarine; from what and how made; use; value; how to select different kinds of meat by appearance; toast bread; utensils used in broiling. BAKING.-Experiment with yeast, soda, cream of tartar, sour milk, and baking powder: (a) Mix soda and cream of tartar with cold water; show the presence of carbonic acid gas (lighted taper). (b) Pour water over baking powder; show the presence of gas. (c) Mix soda with sour milk; show the presence of gas and that the milk is sweet. (d) Mix baking powder or soda and cream of tartar with flour; moisten and make a dough; put one-half into a hot oven immediately; allow the other half to remain exposed to the air for a short time, then put it into the oven; note the difference; cause of difference; draw conclusions. (e) Make yeast; talk about the yeast plant or germ; from what and how obtained; proper temperature necessary to the growth; what is caused by the growing? Fermentation; microscope; show presence of carbonic acid gas in yeast; mix yeast with a little flour and note the result. Make white bread and rolls with potato yeast: (a) Kneading, length of time, motion, etc. (b) Compressed yeast. (e) Flour; from what and how obtained; kinds; properties and value of each; processes; make biscuits (baking powder); make muffins (soda and cream of tartar); make cornbread (soda and sour milk); make Graham gems. Roast meat: (a) Compare the appearance of roast meat with boiled meat. (b) Best pieces for roasting. (c) Basting. (d) Solid and rolled roasts. Give, incidentally, the arrangement of oven dampers; kind of fire necessary for baking, and proper temperature of the oven. Second Year (Eighth Grade). BOILING: Review facts learned about boiling and obtain a definition. Boil mutton: (a) for the broth, (b) for the meat; make caper sauce. Boil fish; make egg sauce (Note.-Give direc tions for selecting and cleaning fish). Raising, slaughtering of animals, and packing of meat; means of preserving; principal cities for this industry; markets. Boil corned beef and cab. bage; boil cauliflower; make egg sauce; make apple dumplings and sugar sauce; make roly Doly pudding and sauce; make soft custard; make salad dressing; make potato salad. STEWING: Oysters: (a) stewed, (b) scalloped: chowder; make a fricassee of beef or stew beef with carrots; make a white stew and a pot-pie. BROILING: Broil a shad, a herring, or any other fresh fish. Broil a salted mackerel or any other salted fish. Broil a smoked fish. Broil a slice of ham. Broil oysters. BAKING.-Review facts learned about carbonic acid gas, fermentation, and heat for baking; make white bread, Graham bread, and brown bread: stuff and bake a fish. Make cake: (a) Cookies: Spices; from where and how obtained; their properties and use in cooking. () Gingersnaps. (c) Dover cake (Note.-Citron; from what and how made). (d) Sponge cake. (e) Jelly cake. Second Year (Eighth Grade)—Continued. BAKING-Continued. Make pies: (a) Pie paste. (5) Apple pie FRYING. Experiment with fat: (a) Show that Show Second Year (Eighth Grade)—Continued. FRYING-Continued. ing; scramble eggs; make an omelet; make griddle cakes; make fritters. (a) Batter. (b) Salsity, parsnip, corn, etc. (c) Apple, oyster, clam, etc; make doughnuts (raised by yeast); make crullers (raised by baking powder)." Third Year (High School). (The third year's course in cooking has not been fully developed, as it will not be needed this year, but when developed it will include the preparation of more difficult dishes than those before given; the preparation of fancy dishes; the preparation of dishes for invalids; and the preserving of meats, vegetables, and fruits.) MANUAL TRAINING COURSE OF STUDY FOR NEW YORK CITY. This is not the place to discuss the great changes that are being made in the growth called the public school curriculum. In Boston the attack is upon arithmetic alone, we believe, but in New York it is somewhat in the nature of a thorough renovation. So desirable is it to show the proportion of the programme that manual training occupies, "the co-ordination with the other studies of the system," as we ventured to call our meagre information on the subject in our last report, that we give the course of the New York schools in which manual training has been introduced, in full. We regret that we can only give the manual training course of the Paris schools to compare with the full course of the schools of our metropolis. As a book of travels is much more understandable when illustrated, so have we illustrated each of the subjects of a manual training course by a curriculum particularly adapted for the purpose; now the view will be panoramic. SIXTH GRADE. PRIMARY SCHOOLS. 1. Language Lessons.-Reading-familiar words, phrases, and simple sentences (from blackboard, charts, etc.); spelling-familiar words from dictation; lessons on the obvious parts and common uses of familiar objects; also on common colors. 2. Form and Drawing.-Form-sphere, cube, square, oblong; position of straight linesvertical, horizontal, oblique; angles-right, acute, obtuse; surface, face, edge. Drawing straight lines-vertical, horizontal, oblique; letters composed of straight lines; anglesright, acute, obtuse; representing (with straight lines) positions of strings, sticks, and edges; square and oblong faces of solids; squares and oblongs, from stick-laying. 4. FIFTH GRADE-Continued. Number.-Counting by 3's, 4's, and 5's to 50. Adding by 2's, 3's, 4's, and 5's to 30 (on the blackboard and the slate). Subtracting by splints, etc., from numbers below 20. Multiplying two by the numbers below six. Numbers to be read at sight from the blackboard, and to be written through three places. Roman numbers through XII, also their use on the clock face. 5. Vocal Music.-Continued as in the sixth grade with two or three simple songs, and the scale by rote. Represent steps of scale and give simple ideas of time. 3. Writing. Short words (from copies on black-1. board or chart). 4. Number.-Counting-by ones to 100, by twos and threes to 30; also counting backward by ones from 10: Adding-By ones, twos, and threes mingled to 20; numbers-to be read to 100 and written to 30. 5. Vocal Music.-Simple exercises in singing to train the pupils in the use of musical sounds FIFTH GRADE. 1. Language Lessons.-Reading-from the black- FOURTH GRADE. Language Lessons.-Reading-through a First 2. Form and Drawing.-Form-triangular prism, 4. 5. Vocal Music.-Instruction as in fifth grade continued, with additional songs by rote, THIRD GRADE. 1. Language Lessons.-Reading-in a Second Reader; the meaning of phrases and selected words which have been read. Spelling-words selected from reading lessons, and other familiar words (orally and in writing); lessons on familiar objects continued. 2. Form and Drawing.-Form-cone-base, vertex; pyramid-square, triangular; equilateral triangle; squares on diameters, on diagonals; concentric squares. Drawing-cylinder, cone, oblong, triangle with two equal sides; faces of a solid, in group; circles-diameters; parallel lines; squares on diameters and on diagonals-add curved lines symmetrically arranged; two adjacent faces of a solid; common objects-window, door; groups of tablets. 3. Writing-sentences continued. without capitals. Short words 4. Sewing.-Threading of needle; use of thimble; overhanding. 5. Arithmetic.-Addition-three columns of ten figures (including examples with concrete numbers); simple, practical questions in addition and subtraction (to be worked without slate and pencil); multiplication table-through 6 times 12; Roman numbers to include D. 6. Vocal Music.-Instruction continued, with the use of staff, clef, notes of different length, time, etc. SECOND GRADE. SECOND GRADE-Continued. 5. Arithmetic.-Addition, subtraction, and multiplication (multipliers not to exceed 12), with practical examples; multiplication table completed; Roman numbers to number of the year. Tables-Federal money, time, liquid measure, and dry measure. 6. Vocal Music.-Instruction continued as in previous grade; singing notes in groups, pupils to beat time. FIRST GRADE. 1. Language Lessons.-Reading-of the grade of an easy Third Reader; meaning of phrases and selected words which have been read. Spelling-as in previous grade. Lessons on objects as in the previous grades, with more complete descriptions. 2. Geography. Without text-books-points of compass; location and direction of familiar places; elementary terms; shape of earth and situation of principal bodies of land and water, on globe and on map. 3. Form and Drawing.-Form-construction of forms of regular solids by drawing, cutting, folding, and pasting paper, etc.; construction in clay from drawings-steps of stairs, slate frame, concentric squares, etc.; representation of islands, etc., with clay. Drawing-circular faces, seen directly and obliquely; objectsoil-can, ash-can, tea canister, street lamp, kite, etc.; tablets arranged as borders and other ornaments. Draw, as maps, the clay representation of islands, etc. 4. Writing.-Brief designs of familiar objects; words with capitals; during the latter half of this grade one lesson each week to be written from dictation. 1. Language Lessons.-Reading-through the Second Reader; the meaning of phrases and selected words which have been read. Spell-5. ing-as in the previous grade; lessons on familiar objects continued. 2. Form and Drawing.-Form-ellipsoid, ovoid, vase; ellipse, oval; quadrant, radius, arc; octagon, hexagon, pentagon. Drawing-ellipse, oval; vase form, reversed curve; quadrant, radius, arc; octagon, hexagon, pentagon; crosses-Latin, Greek, Maltese, St. Andrew's; circles on half diameters and half diagonals of squares; objects-pitcher, teapot, etc.; ornamental group of tablets. 3. Writing.-Sentences continued with all the capitals. 4. Sewing.-Hemming; seam-sewing; overcasting. EIGHT GRADE. 6. Sewing.-Seams-back stitching and stitching; plain fells; bias fells. Arithmetic.-Numeration and notationthrough nine places; addition and subtraction continued; multiplication-multiplicand not exceeding 6 figures, multiplier not exceeding 4 figures. Division-divisor not exceeding 12; practical examples in the several rules. Tables-long measure, avoirdupois weight and miscellaneous table, with review of previous grade; simple, practical questions. 7. Vocal Music.-Instruction continued as in the second grade; teach the singing of simple tunes in the natural scale by numerals, syl lables, letters, la la la, and by appropriate words. GRAMMAR SCHOOLS. 1. Language Lessons.-Reading, of the grade of a Third Reader; oral lessons on the qualities and uses of familiar objects, such as articles of clothing, food, material for building, etc.; compositions; spelling, meaning, and use of words, chiefly from the lessons of the reading-book and from the oral lessons of the grade; also selected miscellaneous words in general use, at least 100 in number, to be taught chiefly by writing them separately, and in short sentences from dictation. 2. Geography.-The world, from globes and outline maps. 3. Arithmetic.-Through the simple rules and Federal money with practical examples; selected tables of weights and measures, with simple, practical applications. 4. Penmanship.-Words with capitals. 5. Form and Drawing.-Drawing-(free-hand)semicircles; arrangement of simple and compound curves; simple historic borders; symmetrical arrangements of cordate leaves; simple objects from nature; maps. (Mechanical)-use of instruments; application of simple practical problems of geometry; patterns formed from intersecting parallel lines; surface patterns, hexagonal and octagonal; parallel lines as used for shading. Cutting and modelling from drawn work. 6. Sewing.-Review hems and bias fells, French seams; gathering. SEVENTH GRADE. 1. Language Lessons.-Reading, of the grade of a Third Reader (a different book from that used in the eighth grade); oral lessons on animals; compositions; spelling, meaning, and use of words as before-at least 100 additional words and a review of those previously taught. Geography.-Western Hemisphere in outline, together with review of preceding gradewithout text-book. 2. 3. Arithmetic.-Through subtraction of common fractions, with practical examples; selected tables of weights and measures, as before. 4. Penmanship.-Words and phrases. 5. Form and Drawing.-Drawing-(free hand)circles; borders, two different units to be used in each; symmetrical arrangement of hastate leaves; simple objects, from nature; maps. (Mechanical)-applications of simple practical problems of geometry; straight lines, "dotted," etc., door with pannels, and window with panes, from measurements made in class; running patterns from circles and arcs; trefoil in triangle. Cutting and modellingfrom drawn work. 6. Sewing.-Button holes; sewing on buttons; patching. SIXTH GRADE. 1. Language Lessons,-Reading, of the grade of an easy Fourth Reader; oral lessons on plants; compositions; spelling, meaning, and use of words as before-at least 100 additional words and review of all previously taught; easy exercises in suffixes. SIXTH GRADE-Continued. 2. Geography.-Eastern Hemisphere in outline, together with review of preceding gradewithout text-book. completed, 3. Arithmetic.-Common fractions with practical examples; selected tables of weights and measures, as before. 4. Penmanship.-Phrases and sentences. 5. Form and Drawing.-Drawing-(free-hand)ellipses; ovals; vases; original designs with leaf and flower; simple objects, from nature; maps. (Mechanical)-applications of simple, practical problems of geometry; tables, etc., from measurements made in the class; arches, by arcs of circles; quatrefoil in circle; designs fornate), circle and contents; window, pointed arch. Cutting and modelling-from drawn | work. 6. Sewing.-Herringbone stitch, and flannel patching; darning stockings; darning tears and cuts. FIFTH GRADE. 1. Language Lessons.-Reading, of the grade of a Fourth Reader; oral lessons on the human body; composition; spelling, meaning and use of words as before-at least 100 additional words, and review of all previously taught; exercises in prefixes and suffixes. 2. History of the United States.-A brief general outline-without text-book. 3. Geography.-Western Hemisphere in detail, with special attention to United States, together with review of preceding grade. 4. Arithmetic.-Decimals, with practical examples in common and decimal fractions; reduction, ascending, and descending, of integral denominate numbers. 5. Penmanship.-Phrases and sentences. 6. Form and drawing.-Drawing-(free hand)regular pentagon; Greek vase, with perspective effect; Egyptian and Greek borders; flowers and trilobate leaves in original designs; maps; elevations, plans, and other views of cubes, prisms, cylinders, and cones. (Mechanical)-simple graphic solutions of selected geometrical theorems; elevations, etc., already drawn free-hand; drawing required for shop work. Modelling-Relief maps. Shop-workuse of tools-knife, and jack plane; making joints-butt, butt-mitre, lap, etc. 7. Sewing.-Review all previous work; tucking, gussets. FOURTH GRADE. 1. Language Lessons.-Reading, of the grade of a Fourth Reader (a different book from that of the fifth and sixth grades), and in supplementary reader upon the subjects of the oral lessons of this or previous grades; oral lessons on common minerals and metals; composition; spelling, meaning, and use of words, as before- at least one hundred additional words, and review of all previously taught; exercises in prefixes and suffixes continued. English grammar (without text-book)-the construction of sentences, with a view to develop a knowledge of the parts of speech, and to illustrate the terms "subject," "predicate," and "object." 2. History of United States.-Outline with greater detail-without text-book. 3. Geography. -Eastern Hemisphere in detail, with special attention to Europe, together with review of preceding grade. 4. Arithmetic.-Denominate numbers completed, with practical examples. 5. Penmanship. - Practice in large and small writing. 6. Form and Drawing.-Drawing-(free-hand)the spiral; flowers and lobed leaves in original designs; medieval and moresque ornaments; ornamented vases; maps; working sketches of tools and of joints; sections of solids. (Mechanical) - simple graphic solutions of selected geometrical theorems continued; working drawings for shop work. Modelling-relief maps. Shop work-use of toolsadd crosscut saw, hammer and nails, and chisel; making joints, etc. 7. Sewing-Measuring, cutting, paper patterns, and fitting. Geography.-General review, with special attention to the United States and Europe. Supplementary readings in geography. - 4. Arithmetic. — Percentage, its applications to ordinary business transactions which do not involve the consideration of time. 5. Penmanship.-Practice in difference styles; letter-writing. 6. Form and Drawing.-Drawing-(free-hand)historic vase, decorated; original pottery form, decorated; historic ornaments; original surface covering, not less than two different units to be used; original circular border; maps; working sketches for shop work. (Mechanical)-simple graphic solutions of selected geometrical theorems, continued; working drawings for shop work. Modelling-relief maps; simple forms for carving. Shop work-use of tools-add gouge, rip-saw.center-bit, and handscrews; cutting mouldings, etc.; making joints-lap, scarf, and mitre. 7. Cooking.-Materials of the human body; tissues-waste of, repair of. Digestibility-cooking solid materials to prepare them for digestion. Nutritiveness-nutritive values of foods; palatability. Food elements-groups ofmineral; starch and sugar; fats; albuminoids. Related facts-physical and chemical; kinds of fuel; effects of heat on water-boiling points; temperatures of flames; physical effects of heat on albumen; on starch; on gluten, etc.; proper temperatures for various purposes: chemical effects of overheating; principle and action of yeast powders, of leaven, of yeast; important function of the sugar in flour. Utensils their selection, use, and preservation. Purchasing food-discrimination as to wholesome and unwholesome; choice of parts. The "germ theory"-applied to foods. Practical exercises in cooking, involving simple applications of facts and principles taught. SECOND GRADE. 1. Language Lessons.-Reading-supplementary reading as before; oral lessons on the simple facts relating to air, water, light, heat, and sound; compositions, spelling, and meaning of words as before; exercises in the formation of derivative words continued. English grammar-the construction of compound and complex sentences, with the view of teaching propriety of expression. 2. History of the United States.-Completed, with very brief outline of the Federal, State, and municipal government. Instruction as in third grade. 3. Arithmetic.-Interest and discount; simple proportion. 4. Penmanship. - Paragraphs; business forms, such as bills, receipts, drafts, etc.; letter-writing continued. 5. Form and Drawing, Drawing-(free-hand)— original designs for industrial purposes; from the model-cube, square prism, square pyramid, cylinder and cone; working sketches for shop work. (Mechanical)-working drawings for shop work. Modelling-simple forms for carving. Shop work-joints-dovetail, mortise. 6. Cooking.-As in third grade. FIRST GRADE. 1. Language Lessons.-Reading, as before, together with poetry and fiction; compositions; spelling, meaning and use of words, as before; a review of the previous grades in the formation of words. English grammar continued. |