Protection of water supply.-Only water from deep wells should be used for drinking purposes, because all surface water and water in shallow wells becomes dangerous through seepage from compost, pigpens, privies, and other places where decayed organic matter is accumulated. In order that the water be kept clean, the well must be supplied with a tight-fitting top, which need not be opened, and a metal pump to bring up the water. A well platform that allows water spilled on it to run back into the well is unsafe, for any filth carried on to the platform in any way will be washed directly into the well. Rats, mice, and other animals get into the well if the top is not tight, and these, in addition to being unpleasant, are liable to carry germs.

Simple disinfectants. Sunshine and fresh air are nature's disinfectants, and should be freely admitted to every part of the house. Windows should be left open whenever possible. The windows in sleeping rooms should always be opened at night. The interior of the house should be kept perfectly dry. Decay does not take place in dry places that are well aired. A damp cellar should be drained off, and the grounds around the house should be prevented from draining into the cellar. Coarse coal ashes should be used to fill in around the house, on the walks, etc., to help secure thorough drainage. The fine ashes should be thinly scattered over the vegetable garden in order to restore the valuable properties they contain to the soil. Wood ashes can be used as a simple disinfectant to cover decayed organic matter. Whitewash is a good disinfectant and should be frequently used both inside and outside the house and on all outbuildings. Slacked lime is valuable as a disinfectant for use in the cellar or barn lot. Kerosene and creoline also make good disinfectants for frequent spraying of the barn lot.

Care of out-of-door closets. The privy should be so arranged that it may be cleaned often and all excreta disposed of in a safe way. The building should be so well built that there will be no cracks for the constant admission of flies. In a poorly constructed building, old paper can be pasted in the cracks to make the structure fly proof. After each using dry earth, street dust, or lime should be sprinkled through the seat, then the seat should be closed to prevent flies or mosquitoes entering. The top of the seat should be frequently washed, and both the seat and the floor in front of it scrubbed at least once a week.

PRELIMINARY PLAN.

It will be well to teach this lesson at a time when improvements are necessary in the care of the schoolhouse. The discussions in regard to out-of-door closets will have to be taken up at a time when the girls are alone with the teacher.

METHOD OF WORK.

Discuss the disposal of waste, the care of garbage, etc., for the home and for the school. Talk over the care of waste from the school lunch and discuss methods of keeping the school in sanitary condition. Follow this by general cleaning about the schoolhouse.

LESSON V. MAKING SOAP.

SUBJECT MATTER.

HOMEMADE HARD SOAP.

1 pint of cold water. 1 tablespoon borax.

6 pounds fat. 1 can lye. Melt the fat slowly. Mix lye and water in a bowl or kettle (do not use a tin pan), stirring with a stick until the potash dissolves. Add the borax and allow the mixture to cool. Cool the fat and when it is lukewarm add the lye, pouring it in a thin stream and stirring constantly. Stir with a smooth stick until about as thick as honey and continue stirring 10 minutes. Pour the mixture into a box and allow it to harden. Cut into pieces the desired size and leave in a cool, dry place for 10 days, to ripen before using.

When making the soap be careful not to spatter potash or lye on the hands, as it makes a bad burn. If hands are burned with lye, rub with grease at once. Do not wet them.

PRELIMINARY PLAN.

Some time before this lesson is given ask the girls to bring scraps of fat from home. See that these are in good condition, and weigh them to determine the portion of the recipe that can be made. Ask if one of the girls can bring sufficient borax for the recipe.

METHOD OF WORK.

Have the girls look the fat over and put it on to melt, watching it carefully. While it is heating and cooling, discuss the process of soap making, cost of materials, care necessary in the making of soap, and importance of its use. Get the other materials ready for the recipe and a box for molding the soap, and have the girls work together. After the soap has hardened and been cut, have the girls put it away on a shelf to dry.

LESSON VI. SETTING THE TABLE.

SUBJECT MATTER.

Points to be remembered when a meal is to be served: The dining room must be clean, free from dust and flies, well aired, sufficiently lighted, and in good order.

The table must be perfectly clean and covered with a clean white cover (tablecloth, doilies, paper napkins, or oilcloth).

A vase of flowers or leaves, or a small potted plant, arranged in the center of the table, will help to make the table attractive.

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The table should be prepared with everything necessary for serving the meal, but only those foods placed on it that will not be spoiled with standing. If there is danger of the food attracting flies, cover it carefully.

Plates for everyone who is to partake of the meal should be arranged at equal distances from one another, half an inch from the edge of the table.

The knife should be placed at the right of the plate with the cutting edge toward the plate and half an inch from the edge of the table. The fork should be placed at the left of the plate with the tines of the fork turned up and half an inch from the edge of the table.

The spoon should be placed, bowl upward, at the right of the plate, to the right of the knife if it is to be used first, to the left of the knife if it is not used until after the knife is used. It should be placed half an inch from the edge of the table. Spoons and forks for serving should be placed at the right of the one who is to serve. No one at the table should have to use the personal fork or spoon for serving either herself or others.

The napkins should be simply folded and placed at the left of the fork.

The tumbler should be placed at the upper end of the knife.

Cups and saucers should be placed at the right of the plate with the handle of the cup turned to the right.

The individual butter dish, if used, should be placed at the upper left hand of the fork.

Salts and peppers should be placed in the center of the table or at the sides where they can be conveniently reached. Individual salt dishes, if used, should be placed immediately in front of the individual plate.

The chairs should be placed up to the table after it is set. Care should be taken not to place them so close that it will be necessary to move them when they are occupied.

PRELIMINARY PLAN.

If possible, arrange to give this lesson before Lesson VIII in the series of "Twenty Lessons in Cooking" is given; then the emphasis in that lesson can be put upon what to serve, proper combinations, etc., while this lesson gives the drill in the arrangement and handling of dishes.

It is desirable to give the girls thorough drill in table setting and table service, since much of the pleasure derived from eating foods depends upon careful attention to these processes.

Be careful to see that everything necessary is on hand to set the table nicely but simply. For class practice a small table can be set for four. This will necessitate a table cover, five or more dinner

plates, four butter dishes or plates, four tumblers, four cups and saucers, four knives, four forks, four teaspoons, four napkins, a salt dish, a platter, one serving spoon, and one serving fork. If these things are not already in the school, they can probably be brought from home by the girls. If linen cloths are not used and can not be afforded in the homes, the girls can be taught to use a sheet of white oilcloth on the table.

Have a diagram of the arrangement of an individual place at the table made on the blackboard by some of the girls.

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FIG. 1.-Arrangement of an individual place at table.
(Adapted from Conley, "Principles of Cooking.")

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1. Knife. 2. Spoon. 3. Water glass. 4. Fork. 5. Napkin. 6. Bread-and-butter plate. 7. Dinner plate.

METHOD OF WORK.

The processes of table setting should be demonstrated with the materials at hand and the work should be adapted to home conditions.

If there is no available table in the schoolroom, the desk tops can be used for individual places.

Reasons for all the forms used should be given-the convenience of placing knives and spoons to the right, forks to the left, and the cup and saucer and tumbler to the right, the use of the napkin, etc.

LESSON VII. WAITING ON TABLE.

SUBJECT MATTER.

The person who is to wait on table must be careful to see that everything is in readiness before the meal is announced, so that she can do her work readily without subjecting those at the table to

delay. She should have drinking water, bread, and butter (if used) at hand, hot dishes ready for the hot foods, and clean dishes laid out for the dessert. She must see that her own hands are perfectly clean and her hair and dress in order. A clean, neat apron will always improve her appearance. The room should be clean and neatly arranged before the meal is served.

If the meal is to be a family one and all are to sit down at the table together, plates will be passed from one to another as they are served, but it will still be well to have one person appointed to wait on the table. She can keep watch and be ready to supply more bread, water, etc., when it is necessary and to change the plates for the dessert course. She should rise from the table quickly and quietly in order not to disturb the others and should take her place again as soon as all necessary service has been rendered.

The following rules should be observed: Always handle tumblers from the base, being careful not to bring the hands in contact with the upper edge. Fill only three-fourths full.

Serve butter in neat, compact pieces. Put on the table just before the meal is served.

Cut bread in even slices, pile neatly on serving plate, and place on table, covering with a clean napkin or towel if flies are bad or there is danger of dust. Place dessert dishes at one end of the table, or better still on a side table until time to use them. When carrying dishes to and from the table be careful not to put the fingers in contact with the food. Learn to place the hand under the dish. In nice service a napkin is used between the hand and the dish or a tray is used if the dish is a small one. The tray should be covered with a napkin or doily.

When a dish is passed, hold it at the left of the person to be served low enough so that she can help herself readily. Be sure that each dish of food is supplied with a spoon or fork for serving, and turn the handle of the serving spoon or fork toward the one being served.

If a plate is to be placed in front of a person, set it down from the right and remove it from the right. Never reach in front of others at the table.

When a course is finished remove all large dishes first; then the soiled plates, knives, and forks. Be careful to handle only a few dishes at a time and not to pile them. If another course is to be served, crumb the table, using a napkin and plate for the purpose and brushing the crumbs lightly into the plate. Fill the glasses and arrange the dishes and forks or spoons quickly for the next course.

When the meal is over the chairs should be moved back from the table, the dishes neatly piled and carried to the kitchen sink, the table wiped off, the crumbs brushed up from the floor, and the room aired.