1919] AGRICULTURAL EDUCATION. 795 



animal husbandry make up the work <>f both semester! of the second rear. 

 The additional one-semester course outlined Includes ih<' farm physical plant, 

 farm management, the soil, plant and animal Improvement, poultry husbandry, 

 vegetable gardening, and dairy husbandry. Suggestions for laboratory and 

 home project work, lists of references, a list of minimum laboratory apparatus 

 for agriculture in a recognized school, and a suggested four-year curriculum for 

 a department of vocational agriculture In a Smith-Hughes Act school an- in- 

 cluded. 



Six months' directed or supervised practice in agriculture. A. \V. Nolan 

 (Bd. Vooat. Ed. 111. Bui. 8 (J91S), pp. 85, figs. .?).— This bulletin has been pre- 

 pared to as-i>t teachers of agriculture in the work of directing the six months' 

 farm practice required under the Smith-Hughes Act. Suggestions are offered 

 with reference to publications relating to projects, an outline for a preliminary 

 survey of the agricultural resources of the school district, the accrediting of 

 regular farm work as an Integral part of the course in vocational agriculture, 

 and supervised farm practice in systems of grain farming, live-stock farming, 

 and farm mechanics. Information is also included on agricultural c libs and 

 other organizations of farm boys offering opportunities for supplementing the 

 six months' supervised practice in agriculture. 



Elementary agriculture and horticulture (Toronto, Ont.: William Briggs, 

 1918, lip. IX+2U0, pi, 1, figs. 90).— This manual is int. 'tided for the use of 

 teachers, particularly those who may not have had much training in the funda- 

 mental sciences underlying agriculture. It contains a discussion of nature study 

 and agriculture, suggestions for the teacher on methods of instruction, equip- 

 ment, and the school library, and lessons on the farm, the garden, the orchard. 

 beautifying the school grounds and the roadside iii front, and the organization 

 and maintenance of school progress clubs, outlined according to the laboratory 

 method and according to seasonal sequence. The course of work extends through 

 two years. 



Knowing insects through stories, F. Brau.iak (New York and London: 

 run!: d- WagnalU Co., 1918. pp. XXI+291, pis. 12. figs. 1<J).— This nature book, 

 which is written in story form, is intended to awaken an interest in insects. 

 It comprises six parts dealing, respectively, with butterflies and moths; beetles 

 and weevils; grasshoppers, crickets, and silver fish ; bees, wasps, and ants; divers 

 little people; and bugs and ilies. The material has been arranged in such a 

 way as to enable readers to lay a foundation for future study. 



Projects in farm mechanics, E. A. FUNKH0TJ8EB (Bui. John Tarleton Agr. 

 Col, 1 (1918), No. 3, pp. 31, figs. 21).— This bulletin consists of 20 plates on 

 farm mechanics, representing handy devices for the farm, accompanied by brief 

 explanatory notes on each article illustrated. 



Food and the war (Boston: Houghton. Mifflin Co., 1918, pp. [10]+S79, figs. 

 2). — This is a textbook for college classes, prepared under the direction of the 

 collegiate section of the U. S. Food Administration with the cooperation of the 

 U. S. Department of Agriculture and the U. S. Bureau of Education. It is a 

 revision of the outlines for three courses prepared for college classes and sent 

 out in weekly installments during the spring semester of 1018. 



Part 1, written by Katharine Blunt and Florence Powdermaker, includes an 

 introduction to the world food situation, followed by a study of the composition 

 and functions of food, the fuel value of food, the body's fuel requirements, pro- 

 tein, the meat situation, protein-rich foods used in place of meat, fats and oils, 

 the importance of wheat, flour and bread — the wheat substitutes, sugar, the 

 value of milk, vegetables and fruits, suggestions for an adequate diet — the 

 diet of infants and children, food and the community, and the work for food 

 conservation. Part -, by Elizabeth C. Sprague, deals with food consumption 



