222 Missouri Agricultural Report. 



ideas of good taste and raising the common standards to some 

 extent. 



Curtains, table covers, draperies for book shelves, perhaps a 

 couch and cozy corner for the occasional sick child if space permits, 

 offer further opportunity for the application of art to simple hand- 

 work problems. Such work will be full of suggestions for the 

 homes of the pupils also. 



In directing work of this sort the teacher who is well qualified 

 for her work has a wonderful opportunity for helping the children 

 and the community to appreciate the restfulness of soft colors; to 

 emphasize the great beauty of plain paper on the walls as com- 

 pared with the unrestfulness of spotted papers in, strong colors; 

 to emphasize the restfulness of plain hangings of denim, crash, or 

 burlap, with or without some simple border decoration, as com- 

 pared with large flowered cretonne and similar materials; and to 

 introduce into the school various sorts of work which will help 

 meet the immediate needs of the community. 



The application of art and handwork to practical problems will 

 not stop with the inside of the schoolhouse, but will extend to the 

 grounds and outbuildings. If trees, vines and shrubs are planted 

 by the children it will not on]y add to the attractiveness of the 

 place, but give them a personal interest in their care and a greater 

 feeling of ownership in the school. There are great possibilities in 

 this field, once the work is undertaken, and the hardest part is in 

 getting started. The laying of board or concrete walks in' the yard 

 is within the powers of most country school groups, and no one 

 improvement will add more to the comfort of the children, especial- 

 ly if the yard is often muddy. 



The desire to live in a better way concerns the things we eat 

 as well as the place in which we live. The wide-awake teacher will 

 be interested in the lunches the children bring and the way in 

 which they are eaten. Cold lunches are poor things even at best, 

 and very frequently consist of most indigestible combinations. 

 With a little managing and perhaps a small outlay, in almost any 

 school arrangements can be made for cooking at least one hot dish, 

 such as a soup or cereal, a custard and sometimes a vegetable. If 

 the teacher is qualified, she will be able through this means to em- 

 phasize a few fundamental points in the choice and preparation of 

 foods. It will also be possible to give some attention to the man- 

 ner of serving and eating the things cooked. When it is a common 

 problem she can call attention to certain points in table manners, 



