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Show 434 REPORT OF SUPERINTENDENT OF INDIAN 80HOOLS. selves. Train them in habits of economy and thrift, showing how fragments of lumber remaining fmm one piece of work can be advantageonsly nsed in other ways. Permit no unneceseary waste. Endeavor to foster a spirit of dinonasion among the boys as to the best manner of building houses and barns. COOKING. This moat important department in the school should teach the girls lessons in home-makina and eunio them with the ahilitv to oreoare daintv and aonetizine meals our <,f-ordinary ,"aterial. Tho tirst ?ear the liitle childrei prap~iGa imp& meals for the dolls, whtlo tho second yrar thog do more extensive cooking fur the dullti and write re. eitm srdtlneahrlt thev havodono. thaoronurtionsof each inere-dient nsed; and thefare give: lessons iti bread andbutfer making. - Pupils ;&reta uehtto wGk with lew. l t r~pleu t#!nsild,~ n mdu st 680 tho matcrial suppliod by the schcol, varylog the coo!<in- soas to have sarlety, which cnn easily he Jonr hv usino .iadamtnt and ~ n t t i ntrl ~ouxhtit rto the \sot.k. Pol,~lsm nst I%ia!t>itr tilo raliitlon of ti1.e. air, and water to life and to cookery. In$tro,.tiutt incooktry ,lust 110 given the child every year in srhool, first in tba clasa room. then itr tho kitchon. where oo~~ortuuiwtvil l lmnffordal onnil* to show ~ ~ -~. ~ ~ how thoroughly they have learned the l&&om gi&u in the class room. Pupils must be taught the care of milk, butter and cheese making, and the proper care of m~ l kve ssels. They must also be tau@$ to make yeast: to make and bake bread, cakes, and pies, and the ditferent ways of cooking meats (1,etain-ing and extracting the juices): to make soups; cook eggs, fish, vegetables; making gravies, simple desserts, and simple cookery for the sick. They must be taught the orouer disvosal of refuse and a general idea given of the care of food boxes andrethgeratbrs, slnka. and drains.. The yonng laouaakerper n~usbt e tsught to milk and have a general idea of the care of atock. their feed. etc. She nlust know how to nlant and miqe vrzetahles. wieel?. planting seed so that sho w~lhia vocrop.i of lettuc~.r~i~h~~s.nnrlothd;\~e~rt& blcscomit~go n fbr use alter the tirat crop planted has been ashituwtrd. Shc m o ~Lto t:iuzht 10 have nantrv and eardcn n:, arrimeerl as to ho ithie to keen her tah:e sun. ~ ~ ~~ ~ ~ ~~ ~~ . ~ ~~ ~~~~ - ~~~ plid with whdrsomk foori'in seaaon. ~6; moat ktlom how to use poor cuts 6i mt..it in R U C 9~ \PAY :x.i to make them palatable. Good food left from other meals nho~~lhrel used over. cookinc it so that it mll furnish nn appetizing, ~ligeatlblo meal. Mrs. Emily Johnson, teacher of coolsing at Hsskell Institute, Lawrence, Kana., has outlined an excellent canrat, in cooking which suggests teaching first the use of the stove, the damper, the oven, and economy in the use of fuel; also the set-ting of the table and simple lesaons in serving. The care of milk is taoght and its importance as a perfect food. Junket is made to show the changewhich takes place when milk is taken into the stomach, and in connection with the lessons on milk, butter making isgiven. The four principal elements found in nature-oxy-gen, nitrogen, hydrogen, and carbon-are made the Subject of careful study that pupils may know what parts of the human body these elements enter and what foods supply them. Reference is made to the valuable food charts pnblished by the Department of igrieulture, which will he found of great assistance. Mrs. Johnsons motto for her work in thecooking class, and one which may well he adopted by all teachers of cooking, is '.to teach to do by doing." Dairvtng goes hanJ in hnnd with farming, and may alrnort be said to be 81 part of it. Every rhrifty, ambition^ farmer, onl~sat he cirrnmstances Leeaceptioua . rnns a di~irvI.H ~ L ' RI I I~IIIR II. in coniunction with his farm. I t is doaired that Illis branch be <aught in every school where the conditions do not render it absolutely impracticable; If the achool does not already possess a dairy, a beginning mnst he made at once. It need not be pretentious at first; in fact, it is better not to be. Make a oommenoement with a few catt.le-four or five is a good number-and a good sire. and then incseaae gradually. The cattle seleoted should be of as good a grade as possible. If it is not possible to get high-grade cattle, get the best that can be obtained,and agood sire,preferably a Durham,and then by raising the best calves and disposing of the poorer cattle, gradually improve the herd. If a calf is a healthy oneat good breed it should be raised, otherwise it is better to veal it. By following the policy of raising all good calves the dairyman, provided he has a good bull of standard breed, will soon have an excellent herd. The buildings for the dairy will not need to be slaborate or expensive at first. They can in most instances be erected by the schocl carpenter and the boys under |