298 EXPERIMENT STATION RBCOBD. 



clubs in West Virginia are outlined and directions given for organizing and 

 conducting club work. 



[Instructions for boys' and girls' clubs,] J. C. Hogenson {Agr. Col. Utah 

 Ext. Div., 1914, Circs. 16, pp. 4; 17, pp. 8, figs. 1; 18, pp. 7; 19, pp. S).— Instruc- 

 tions are given for growing sugar beets and tomatoes, raising poultry, bread 

 making, and flower gardening. 



Collegiate Country Life Club of America (Urbana, III., 1913, pp. 12).— The 

 constitution and by-laws of this organization (E. S. R., 29, p. 199) is given. 



Country Hfe club, A. W. Nolan {Agr. Col. Ext. Univ. III. [Circ], 1913, pp. 

 15.) — Outlines are given of the activities of organization of a country life club as 

 a local ctiapter to the Collegiate Country Life Club of America (see above) and 

 of the constitution and by-laws of boys' and girls' country life clubs. 



Agriculture [in Utah high, schools] (In Circular of Information and State 

 High School Course of Study. Salt Lake City, Utah: State Bd. Ed., 1913, pp. 

 43-52). — ^An outline is given of agricultural work for Utah high schools, defi- 

 nitely correlated with the agricultural activities of the neighborhood, and the 

 arrangement and length of courses related to the needs of the community. All 

 high schools outside of cities of the first and second clsss and mining districts 

 are required to offer one-half unit of elementary agriculture in the first year. 



Elementary agriculture (In Course of Study for the Rural Schools of 

 Kansas. Topeka, Kans.: State Bd. Ed., 1913, pp. 86-97). — ^This is an outline in 

 elementary agriculture by months for the eighth grade for the use of Kansas 

 teachers. 



Teaching agriculture in rural and graded schools, E. C. Bishop, R. K. 

 Farrab, and M. H. Hoffman {Iowa State Col. Bui., 12 {1913), No. 8, pp. 164, 

 figs. 27). — This bulletin consists of three parts, viz. (1) the cori*elation scheme 

 and 1-year course of study in agriculture outlined by weeks and months with 

 the topics and subtopics arranged in seasonal and sequential order, and with 

 corn forming the principal topic; (2) development of the topic corn through 

 42 classroom and field lessons, and (3) supplementary work arranged by months 

 in the study of corn from the standpoint of its final preparation and value as 

 a human food, together with correlation work in agriculture and home eco- 

 nomics as related to home and school interests. 



Agriculture [in rural land graded schools] (In State Course of Study for 

 the Rural and Ch-aded Schools in the State of Missouri. Jefferson City, Mo.: 

 State Supt. Pub. Schools, 1913, pp. 101-119, fig. 1). — Notes and suggestions are 

 given on school garden aims and work, as well as an outline for the study of 

 seeds and corn, corn judging, soils and soil experiments, animal husbandry, 

 seed testing, pruning, chickens, and fruits for the seventh grade, to alternate 

 with the work in farm managament, physiology, and road building outlined for 

 the eighth grade. A list of references is appended. 



Corn Day annual for the schools of Illinois, 1913 {III. Dept. Pub. Instr. 

 Circ. 73 {1913), pp. 52, figs. 21). — This circular outlines lessons on corn, follow- 

 ing the sequence of the season from planting to harvest. Each lesson consists 

 of a simple discussion of the subject matter followed by review questions and 

 problems, practical exercises being grouped at the end of the circular. 



Foods and household management, Helen Kinne and Anna M. Cooley 

 {New York, 1914, PP- XV-\-401, pi. 1, figs. 80). — ^This volume is intended for use 

 in household arts courses in high and normal schools, as well as in the home. 

 It treats specifically of foods, their production, sanitation, cost, nutritive value, 

 prepai'ation, and serving, these subjects being closely interwoven with the 

 practical aspects of household management, and they are followed by a study 

 of the household budget and accounts, methods of buying, housewifery, and 

 laundering. It includes about 160 carefully selected and tested recipes, together 



