394 EXPERIMENT STATION RECORD. 



Productive orcharding, F. C. Seaks {Philadelphia and London, 191^, pp. 

 XIV-\-S15, pi. 1, figs. 155). — This is a text on modern methods of growing, 

 picltliig, handling, storing, grading, packing, marketing, and advertising fruit, 

 including liiws affecting orcharding. It is designed for the needs of college and 

 short course classes and is the result of the author's experience in managing 

 a relatively large orchard. 



Home economics courses as they are being arranged in modern high 

 schools, Helen C4kant (School Hci. and Math., IJf {1914), ^'o. 7, pp. GlJf, 615). — 

 The author outlines the sul)jeot-matter of the four-year course in home eco- 

 nomics in the Minneapolis high schools, which includes two years of work in 

 sewing and applied art and two in cooking and applied science, the sewing and 

 cooking alternating by semesters. 



Domestic science principles and application, Pearl L. Bailey {St. Paul, 

 Minn., 1914, pp. A'T'/-f 3//J-f i//, figs. -H). — This text-book is arranged for schools 

 having a two-year course in domestic science. It endeavors to present the 

 fundamental principles together with their application in a simple natural 

 sequence from the simpler food materials to the more complex combinations. 

 The book also contains lessons on digestion and its relation to cookery, dietaries 

 and planning menus, waitress work, school lunches and the working plans in 

 use in schools, home management and household accounts, invalid cookery, 

 emergencies and first aid, list of equipment necessary for the course, and score 

 cards for judging cookery. 



Demonstration lectures in domestic science (foods and cooking), sewing, 

 and home nursing (Ontario Dept. Agr. Bui. 215 (1913), pp. 19, figs. 5). — Brief 

 outlines and descriptions of the courses are given, with a summary of the work 

 accomplished. 



Principles of cooking, Emma Conley {New York, Cincinnati, Chicago, 1914, 

 pp. 206, pi. 1, figs. 42). — This text-book in cooking and elementary food study 

 is intended for secondary and vocational schools. It contains general direc- 

 tions for work; a list of equipment of a school kitchen for a class of 16 pupils; 

 a study of the different classes of foods and the principles of cooking and their 

 application in practical lessons, tables showing the composition of common 

 foods; and suggestions to teachers for teaching cooking in rural schools, in- 

 cluding references. 



Nature-study and the teacher, or the point of view in nature-study, J. 

 VoADEN (Nature-Study Rev., 10 {1914), No. 6, pp. 213-218) .—For the benefit of 

 teachers with little or no experience the author outlines a method of teaching 

 nature study. 



The out-of-doors indoors in the fall, Helen M. Reynolds (Nature-Study 

 Rev., 10 (1914), No. 6, pp. 223-234). — This article shows what can be done in 

 teaching nature study in the elementary grades in the fall and gives an outline 

 suggesting the organization of tojiics and their progression from grade to grade. 



[Industrial clubs and contests for Oregon boys and girls] (Oreg. Agr. Col. 

 Buls., 1914, Nos. 113, pp. 4, figs. 2; 114, pp. 4; Ho, PP- H; 116, pp. 4; i^, PP. 

 7. figs. S; 119. pp. 4- fi9^- 2; 122, p. 1; 127, pp. 7, fig. 1; 132, p. 1; 135, pp. 5; 

 138, pp. 2; 140, pp. 4; U2, pp. 4; 151, pp. 8, figs. 3: 153, pp. 3; 154, PP- 4- figs. 

 S; 155, pp. 11, figs. 2; 162, pp. 11, figs. 4). — These bulletins consist of project 

 studies in sewing, starchy foods, selecting and caring for poultry, feeding and 

 care of daii-y cows, feeding for i>ork and for show, creamed soups and vege- 

 tables, fruit and vegetable canning, planning, cultivating, and caring for the 

 garden, instruction in manual arts, bread making, judging hogs, and directions 

 for making project reports and methods of determining prize winners in com 

 growing, poultry raising, and pig feeding contests. 



