Chapter 11

2. Turn the frame upside down and nail this piece with the smooth edge projecting 7/8" over the front side of the frame. Nail the rest of the flooring so that each piece matches tightly.

Ends:

1. For the back, cut eleven pieces of ceiling 31-1/4" long.

2. Plane off the groove edge of one piece of ceiling and nail it on the back of the frame even with the end. 3. Nail the rest of the ceiling on the back. Be sure that each joint matches tightly.

Shelves:

1. Make four strips (3/4" × 3/4" × 16-1/2") and nail two of them inside, across each end, 15" and 24" from the bottom. These strips hold the shelves.

2. From a 1" × 12" piece cut two pieces 32-1/2" long; fit and nail them in for the upper shelf.

3. Make the bottom shelf of two pieces, one 10-1/4" wide and the other 8" wide. When these boards are nailed in place, the shelf is narrow enough to allow the doors, with pockets on, to close.

4. Make two strips; one 13-16" × 1" × 16-1/2" and the other 13-16" × 1-3/4" × 20-1/2", and nail them to the top shelf for drawer guides.

Top:

1. Cut eight pieces of flooring 36" long for the top.

2. Plane off the groove of one piece and nail it on the top of the frame, so that the smooth edge and the ends project 1" over the front side and ends of the cabinet.

3. Nail the rest of the flooring on for the top, being sure that each joint matches tightly. The last piece must also project 1" over the back side.

Casing:

1. Nail the casing, which is 1-3/4" wide, on the front of the cabinet.

Doors:

1. Make each door 3/4" × 14-3/8" × 22-7/8" from five pieces of ceiling 22-7/8" long, held together by cleats at the top and bottom.

2. Fit each door carefully, then hang them with butt hinges. Fasten a cupboard catch on each door.

Drop Door:

1. Make the drop door 13-16" × 14-3/8" and hinge it with a pair of butt hinges. Put on the stopper chain and catch. Swing Tops:

The swing tops are each made from six pieces of flooring 24" long cleated together.

1. Plane off the groove edge of one piece and match them all together.

2. Make the cleats 3/4" × 2" × 15" and nail the top to them. (See the drawing for the position of the cleats.)

3. Rip off the tongue edge and plane it so that the top is exactly 18" wide.

4. Turn the cabinet upside down on the floor and fit the swing tops. Hang them with a pair of butt hinges opposite the ends of the cleats.

5. Make a T-brace with a nailed cross lap joint from two pieces, one being 13-16" × 2" × 14", the other 13-16" × 2" × 16-1/2". The long edge of the T and the leg must be bevelled 13-16" on one side. Fit and hang a T-brace with a pair of butt hinges on each side of the swing tops.

6. Make two brace cleats and fasten them to the ends of the cabinet, so that the swing tops are held level and even with the top of the cabinet.

Putting Zinc on the Top:

1. Unscrew the swing tops from the cabinet to put the zinc on.

2. Place the piece of zinc, 27" × 39", on top, extending 1-1/2" over the edges all around.

3. Hold the zinc firmly in place and make a square bend along the front edge with a hammer or mallet, bending the edge of the zinc up under the top.

4. Punch a straight row of holes 1" apart through the zinc and tack it on.

5. Bend the back edge, punch and tack in the same manner as the front edge, but be sure the zinc fits snugly on the top.

6. Bend the ends of the zinc the same as before, but be very careful to fold the corners neatly.

7. Put the zinc on the swing tops in the same manner.

8. Fasten the swing tops again to the top of the cabinet.

Drawer:

The drawer front, 13-16" × 5" × 14-3/8", with lap 3/8" × 1/2" cut out on the ends.

1. Nail the sides, 1/2" × 5" × 19-5/8", to the lap of the front and to the ends of the back.

2. Nail the bottom in between the sides 1/8" from the lower edge. This allows the drawer to slide on the edges of the sides.

3. Put the partitions in the drawer as called for by this plan.

The racks for covers and pie tins shown in the drawings are made from two pieces, 13-16" × 2" × 4", one piece 13-16" × 2" × 10-1/2" for the bottom, and two pieces of lath 12" long for the sides. These racks may be placed on the doors as shown, or may be changed to suit the equipment.

III Finishing--

1. Set all the nails and putty the holes.

2. Sandpaper the cabinet carefully.

3. Paint or stain and wax the outside of the cabinet, to harmonize with the surroundings where it is to be used.

4. Paint the inside with two coats of white enamel.

Before putting on the enamel, apply a coat of ordinary white-lead paint and allow it to dry thoroughly. If desired, the outside of the cabinet may be finished in white enamel, though this is somewhat more expensive than the paint or stain recommended above.

All the Household Science Cabinets shown have a two-fold purpose. In the first place, they furnish storage space for the utensils and working space for the pupils. In the second place, they offer a most interesting manual training project for a boys' club. The members can make any one of them, thus correlating their practical woodwork and the domestic science of the girls and, in this way, exhibiting the co-operative spirit of the home and the school.

3. In some cases it may be possible to use the school stove for cooking purposes. Some schools use natural gas for heating and, where this is the case, provision for cooking may readily be made. Other schools situated on a hydro-electric line, may, as has been done in one case, use electricity as a source of heat. At present, however, the majority of schools may find it best to use one of the many oil-stoves now on the market. One-, two-, or three-flame-burner stoves may be obtained for general use. The two-, or three-flame-burner stoves are recommended, as they are less likely to be overturned. The one-flame-burner stove, however, is often useful as an additional provision. A good grade of oil should be used, and the stove should be kept scrupulously clean, constant attention being paid to the condition of the wick. Any oil spilt on the stove when it is being filled should be carefully wiped off before lighting. If attention is paid to these details, the stove will burn without any perceptible odour.

4. The number of the utensils and the amount of equipment depend upon the community and the number of pupils to be considered. By careful planning few utensils are needed. They should be as good as the people of the neighbourhood can afford and, in general, should be of the same character as those used in the homes of the district. All the table-cloths, towels, dish-cloths, etc., required should be hemmed by the pupils. Articles for storing supplies may be bought or donated. Glass canisters with close lids are best, but as substitutes, fruit jars, jelly glasses, or tin cans will serve the purpose. It is an easy matter to secure an empty lard-bucket or a syrup-can for flour or meal, empty coffee-cans for sugar or starch, etc., and baking-powder or cocoa-tins for spices. Each should be plainly labelled.

Several typical lists of equipment in Household Science are given here. These may be modified to suit particular circumstances. Considerable expense may be saved if the pupils bring their own individual equipment--soup-bowl, cup and saucer, plate, spoon, knife, fork, and paper napkins. This plan is not advised unless it is absolutely necessary, but, if followed, an effort should be made to have the articles as uniform as possible.

The following equipment is that contained in the cabinet illustrated on page 152 and is sufficient for giving organized instruction to six pupils. If a noon lunch is provided, additional individual equipment will be required.

EQUIPMENT FOR RURAL SCHOOL HOUSEHOLD SCIENCE CABINET--NO. 1

1 Perfection blue-flame stove (two-flame) $15.00 1 Two-burner oven 4.50 1 Coal-oil can .50 1 Dish-pan 1.15 1 Tea-kettle 1.50 1 Large sauce-pan and cover .75 2 Medium sauce-pans and covers, 30c each .60 2 Small sauce-pans and covers, 25c each .50 2 Frying-pans, 20c ea. .40 2 Pudding bake-dishes, 50c ea. 1.00 2 Muffin pans (12 rings, each 30c) .60 1 Soap-dish .25 4 Small mixing bowls, 16c ea. .64 2 Pitchers, 55c ea. 1.10 3 Casseroles, 20c, 25c, 30c .75 6 Measuring cups, 90c ea. .60 6 Custard cups, 90c doz. .45 6 White plates, $1.45 doz. .73 6 Supply jars, 90c doz. .45 2 Vegetable brushes, 5c ea. .10 1 Grater .20 2 Egg-beaters, 10c ea. .20 12 Forks 2.25 12 Teaspoons 1.20 6 Tablespoons, $2.85 doz. 1.43 6 Vegetable knives, 25c ea. 1.50 6 Case knives, $3.00 doz. 1.50 2 Strainers, 20c ea. .40 1 Spatula .40 1 Bread knife .50 1 Can-opener .10 1 French knife .45 2 Water pails, $1.15 ea. 2.30 6 Dish-towels, 25c ea. 1.50 3 Dish-cloths, 10c ea. .30 3 Rinsing cloths, 10c ea. .30 1 yd. oil-cloth .45 5 yards cheesecloth .35

EQUIPMENT FOR RURAL SCHOOL HOUSEHOLD SCIENCE CABINET--NO. II

The equipment included in the Cabinet and Cupboard shown in Figure 27, page 154, is as follows:

For Six Pupils

1 Cupboard $15.00 1 Cabinet table 10.00 1 Three-burner oil-stove 21.00 1 Portable oven 2.20 1 Storage tin 1.35 2 Dish-pans 1.30 2 Draining pans .90 2 Scrub basins .80 2 Soap-dishes .40 1 Pail .55 2 Pails 1.80 2 Dippers .70 2 Tea-kettles 2.00 3 Kneading boards .90 3 Rolling-pins .45 1 Oil-can 1.10 1 Stove mitt .20 1 Dust-pan .10 1 Whisk .15 2 Scrub-brushes .30 3 Vegetable brushes .15 3 Stew pans 1.05 2 Sauce-pans .50 3 Frying-pans .75 3 Strainers .39 3 Pie plates .15 3 Measuring cups (tin) .30 1 Measuring cup (glass) .15 1 Double boiler .85 3 Baking-dishes .38 2 Cake tins .30 3 Toasters .30 1 Tea-pot .25 1 Coffee-pot .35 1 Pitcher (2 quarts) .18 1 " (1 pint) .10 5 Bowls .60 6 Custard cups .60 1 Butter crock .30 1 Covered pail (1 pint) .15 2 Trays .20 1 Grater .10 1 Potato masher .10 1 Can-opener .10 1 French knife .35 1 Bread " .35 3 Egg-beaters .15 1 Dover egg-beater .10 3 Wooden spoons .15 6 Paring knives .90

For Eight Pupils

1 Cupboard $15.00 1 Cabinet table 10.00 1 Collapsible table 5.00 1 Three-burner oil-stove 21.00 1 One-burner oil-stove 6.50 1 Portable oven 2.20 1 Storage tin 1.35 2 Dish-pans 1.30 2 Draining pans .90 4 Scrub basins 1.60 2 Soap-dishes .40 1 Pail .55 2 Pails 1.80 2 Dippers .70 3 Tea-kettles 3.00 4 Kneading boards 1.20 4 Rolling-pins .60 1 Oil-can 1.10 1 Stove mitt .20 1 Dust-pan .10 1 Whisk .15 4 Scrub brushes .60 4 Vegetable brushes .20 4 Stew-pans 1.40 2 Sauce-pans .50 4 Frying-pans 1.00 4 Strainers .52 4 Pie plates .20 4 Measuring cups (tin) .40 1 Measuring cup (glass) .15 1 Double boiler .85 4 Baking-dishes .50 2 Cake tins .30 4 Toasters .40 1 Tea-pot .25 1 Coffee-pot .35 2 Pitchers (2 quarts) .35 1 Pitcher (1 quart) .10 6 Bowls .72 6 Custard cups .60 1 Butter crock .30 1 Covered pail (1 pint) .15 2 Trays .20 1 Grater .10 1 Potato masher .10 1 Can-opener .10 1 French knife .35 1 Bread " .35 4 Egg-beaters .20 1 Dover egg-beater .10 4 Wooden spoons .20 6 Paring knives .90

For Twelve Pupils

1 Cupboard $15.00 1 Cabinet table 10.00 1 Collapsible table 5.00 2 Three-burner oil-stoves 42.00 1 Portable oven 2.20 1 storage tin 1.35 3 Dish-pans 1.95 3 Draining-pans 1.35 6 Scrub basins 2.40 3 Soap-dishes .60 1 Pail .55 2 Pails 1.80 2 Dippers .70 3 Tea-kettles 3.00 6 Kneading boards 1.80 6 Rolling-pins .90 1 Oil-can 1.10 2 Stove mitts .40 1 Dust-pan .10 1 Whisk .15 6 Scrub brushes .90 6 Vegetable brushes .30 6 Stew pans 2.10 3 Sauce-pans .75 6 Frying-pans 1.50 6 Strainers .78 6 Pie plates .30 6 Measuring cups (tin) .60 1 Measuring cup (glass) .15 1 Double boiler .85 6 Baking-dishes .75 3 Cake tins .45 6 Toasters .60 1 Tea-pot .25 1 Coffee-pot .35 2 Pitchers (2 qt.) .35 2 " (1 qt.) .20 8 Bowls .96 6 Custard cups .60 1 Butter crock .30 1 Covered pail (1 pt.) .15 2 Trays .20 1 Grater .10 1 Potato masher .10 1 Can-opener .10 1 French knife .35 1 Bread " .35 6 Egg-beaters .30 3 Dover egg-beaters .30 6 Wooden spoons .30 12 Paring knives 1.80

In the equipment for twelve pupils, three one-burner oil-stoves at $6.50 each might be used in place of the second large stove. In this case extra provision must be made for storing the stoves when not in use, as the cabinet shown does not provide space for more than one large stove. Care should be taken in using the one-burner stove to avoid upsetting it while it is in use. The equipment given above is generous, and reductions may be made if necessary. In any case it is not advisable that the whole equipment should be purchased at once; only sufficient to make a beginning should be secured, and further utensils may be added as the necessity for their use arises.

If a hot dish is served at the noon lunch, as is most desirable, the following will be needed in addition, in order to serve twenty-four pupils:

24 Knives $2.40 24 Forks 1.20 24 Teaspoons .40 12 Tablespoons .60 6 Salt and pepper shakers 1.50 24 Glasses 1.50 24 Plates 2.20 4 Plates (large) .50 24 Cups and saucers 4.20 24 Fruit and vegetable dishes 1.50

HECTOGRAPH

The hectograph is a device for making copies of written work. Teachers whose schools have limited black-board space will find it of great service. Recipes and other rules for work may be copied and distributed to the pupils, and thus kept in a permanent form. Many other uses in connection with the general work of the school will suggest themselves.

The following are the directions for making:

Soak 1-1/2 ounces of white glue in three ounces of water until it is well softened. Cook in a double boiler until the whole mass is smooth. Remove from the fire and add six ounces of glycerine. Mix well, re-heat, skim, and pour into a shallow pan or on a slate. Prick the bubbles as soon as they show. Allow the mixture to stand for twenty-four hours, and it is then ready for use.

Write the material to be copied, in hectograph ink, on a sheet of the same size as that on which the copy is to be made. Write clearly and space carefully. Wipe the hectograph with a damp cloth. Lay a sheet of unglazed paper on the hectograph, rub it carefully, and take off at once. This removes any drops of water, but leaves the surface moist. Lay the written side of the sheet on the hectograph and rub it carefully over its whole surface with a soft cloth, so that every particle of the writing comes in contact with the surface of the hectograph. Leave it there for four or five minutes. Lift one corner and peel off carefully. Lay a plain sheet on the hectograph and rub as before. Take off as before. If the copy is not clear, leave the next sheet on a little longer. When sufficient copies have been made, wash the hectograph with a wet cloth before putting it away. Keep in a cool, dry place.

THE RURAL SCHOOL LUNCH

The best method of approach to Household Science in the rural school is through the medium of the hot noon-day lunch or the preparation of one or two hot dishes to supplement the lunch brought from home. Owing to the fact that many pupils live far from the school, it is impossible for them to go home for the mid-day meal, and they are thus dependent upon lunches which they bring with them. Very frequently the pupils are allowed to eat their lunches where and how they please, and the method chosen is conducive neither to comfort nor to health. In fine weather they do not wish to lose any time from their games, and so they eat their food while playing, or they bolt it, in order that they may get to their play more quickly. In severe weather they crowd round the steps or the stove and do not hesitate to scatter crumbs and crusts. In one case even a teacher has been seen holding a sandwich in one hand and writing on the black-board with the other.

In many cases the lunch does not attract the pupil. It is often carried, without proper wrapping, in a tin pail, and it then absorbs the taste of the tin; again, it is often wrapped in a newspaper and is flavoured with printer's ink; occasionally, it is wrapped in cloth not too clean. Conditions such as these are not fair to the pupils. They come a long way to school, often over poor roads; and it is necessary, for both their physical and their mental development, that they should receive adequate nourishment served as attractively as possible. Many of the defects found among school children can be traced, to a greater or less extent, to lack of nutrition. The United States military draft shows that the number of those physically defective is from seven to twenty per cent. higher in rural districts than in towns and cities, and this difference is not peculiar to that country. May we not reasonably suppose that many of these defects are caused by mal-nutrition, and that this mal-nutrition is in part due to the poor noon-day lunch? As these defects hinder mental as well as physical development, the question of proper nutrition through the medium of the school lunch becomes an educational one.

THE BOX LUNCH

With proper care in the selection of food, the packing of the lunch box, and rational methods of consumption, there is no reason why the box lunch should not be nourishing, attractive, and possess an educational value.

It may be laid down as an axiom that every school lunch should be supervised by the teacher and hap-hazard methods of eating the lunch should be prohibited. Those schools that are fortunate enough to possess a large table can approximate somewhat to the best home conditions, and have the table set in the proper manner, as shown in Lesson VI, page 18. The pupils should sit round the table, at the head of which is the teacher, and the lunch may be made to partake of the nature of a family party. If rightly managed, the meal, even under the unusual difficulties presented in the rural school, may offer the most favourable opportunities to inculcate habits of cleanliness and neatness and to cultivate good manners. The pupils will learn something about the proper selection of food and the importance of thorough mastication. Clean hands and faces and tidy hair should be insisted upon, and individual drinking cups should be encouraged. As a manual training exercise, each pupil may be taught to make his own drinking cup from heavy waxed paper. Grace may be said by the older pupils in turn.

The table should be made to look as attractive as possible. The pupils, in turn, might undertake to have the table-cloth washed at home or, in place of a linen cloth, a covering of white oil-cloth may be used. In some cases the school garden will be able to supply flowers or a growing plant for a centrepiece. Three or four of the larger pupils, either boys or girls, may set the table in ten minutes, while the others are washing their hands and faces and tidying their hair. Some such plan as this will add palatability and cheer to the monotony of the everyday cold and often unattractive lunch and will create a spirit of true and healthy sociability among the pupils.