In rural schools, the afternoon recess might be taken from 2.15 to 2.30 and, during this time, tables, stoves, and supplies may be placed, so as to be ready for the lesson to follow in the remaining hour and a half. For pupils who are not in the Household Management class, definite work should be planned. They may occupy themselves with manual training, sewing, art work, map-drawing, composition, etc. In summer, school gardening may be done. Since the end of the week, in many schools, is chosen for a break in the usual routine, Friday afternoon seems a suitable time for Household Management lessons. Under such limited conditions, it will be necessary to group the larger pupils into one class for practical work, and it may be necessary for the pupils to take turns in working. In some cases, the teacher must demonstrate what the class may practise at home. It will be impossible, in such schools, to cover the prescribed work. From the topics suggested in the Course of Study each teacher may arrange a programme by selecting what is most useful to the pupils and what is possible in the school. Even in schools which have no equipment, much of the theory of Household Management can be taught and some experiments may be performed. On Friday afternoons a regular period may be devoted to this subject, when the ingenious teacher will find ways and means of teaching many useful lessons. * * * * * The following will be suggestive as suitable for lessons under such conditions: 1. Any of the lessons prescribed in the Course of Study for Form III, Junior. 2. Measuring.--Table of measures used in cookery, methods of measuring, equivalent measures and weights of standard foods. 3. Cleaning.--Principles, methods, agents. 4. Water.--Uses in the home, appearance under heat, highest temperature, ways of using cooking water. 5. Cooking.--Reasons for cooking, kinds of heat used, common methods of conducting heat to food, comparison of methods of cooking as to time required and effect of heat on food. NOTE.--An alcohol stove, saucepan, and thermometer are necessary for this lesson. 6. The kitchen fire.--Experiments to show necessities of a fire, construction of a practical cooking stove. 7. Food.--Uses, kinds, common sources. 8. Preservation of food.--Cause of decay, methods of preservation, application of methods to well-known foods. 9. Yeast.--Description, necessary conditions, sources, use. NOTE.--A few test-tubes and a saucepan are necessary for this lesson. 10. The table.--Laying a table, serving at table, table manners. 11. Care of a bed-room.--Making the bed, ventilating, sweeping, and dusting the room. 12. Sanitation.--Necessity for sanitation, household methods. 13. Laundry work.--Necessary materials, processes. 14. Home-nursing.--The ideal sick-room, care of the patient's bed, and diet. CHAPTER III FORM III: JUNIOR GRADE