Why do we call these compounds nitrogenous? Do they serve any other purpose besides building up flesh? Which are the most important heat-giving compounds? What is the proportion in food they should bear to the flesh-forming compounds? What other compounds are necessary to form a perfect food? Give their use? Where are they to be found? What is common salt? Where is it found? Why do we use it? Give the three digestive juices. What kind of mineral matter do we find in vegetables? Why should potato parings, leaves and stalks of cabbage not be put in the dust bin or garbage pail? What should be done with them? Which are the most important warmth-giving foods? Give another name for these foods? Why are they so called? What is combustion? How do these foods produce force, etc.? What other elements do these foods contain? Why are fats and oils more valuable as heat-givers than starch or sugar? What elements unite and form water? What is the proportion of water in the body? Give its use? Explain the difference in the digestion of starch and fat? Why does starch need cooking? To what kingdom does it belong? Which section is of most value? How is starch changed into sugar? What changes food into blood? What gives the red color to blood? What mineral helps digestion most? What is sugar? What causes sugar to ferment? What is the result? Where is it to be found? What are food adjuncts? Of what value are they? Give the names of combustible nutrients. Give the names of incombustible nutrients. For a substance to undergo combustion, what must it contain? What supports combustion? What is chemically pure water? What causes the hardness of water? What is gluten? What is dextrine? Where is it found? In what way does dextrine differ from starch? What is decomposition? * * * * * SCHEDULE OF LESSONS FOR PUBLIC SCHOOL CLASSES. LESSON. I. Information regarding the conduct of classes. Practice in measuring. Practice in lighting gas-burners and oven. Practice in lighting and regulating a range. II. Fruit--Applesauce. Coddled apples. Stewed prunes. III. Starch--Boiled rice. Potatoes, boiled and mashed. IV. Starch--Thickening liquids with flour. V. Starch--Practice in No. 4. VI. Vegetables--Onions, cabbage, parsnips, etc. VII. Eggs--Boiled eggs. Poached eggs. Toast. VIII. Eggs and milk--Boiled and baked custard. IX. Flour mixtures--Popovers, griddle cake. X. Flour mixtures--Milk biscuits. Corn bread. Apple pudding. XI. Bread--Making sponge, kneading, and setting to rise. XII. Bread--Moulding and baking. XIII. Fish--Boiled and baked fish. Creamed fish and sauce. XIV. Review of theory and recipes. XV. Meat--Roasting meat. Soup stock. XVI. Meat--Stewed meat. XVII. Meat--Cold meat and broiling. XVIII. Salads. XIX. Beans. XX. Plain puddings.