40 THE NATVRE-STL'DY REVIEW 16'2-Feb.. 1910 



tion of the parents. The early recognition and correction of 

 these faults is of tremendous importance to the developing child. 

 In the absence of definite inspection of school children by a phy- 

 sician or nurse, this work must be done by the teacher or not at 

 all. 



3. Some attention should be devoted to public health ques- 

 tions. The importance of pure food legislation, and especially 

 the U. S. Food and Drugs Act, for the well being of the com- 

 munity and the promotion of honesty in the food industry; the 

 importance of state and municipal control of local food supplies, 

 and especially the municipal control of milk, may well receive 

 attention. 



4. Preventable diseases and more particularly tuberculo- 

 sis, which causes one-fourth of all deaths among the effective 

 population, should receive some attention. The prevention of 

 tuberculosis by anti-spitting regulations, proper lighting and 

 ventilation, good food and proper work and exercise, by the 

 education of consumptives as to the nature of their disease and 

 the care necessary to avoid infecting others, and by providing 

 sanitation for advanced and liopeless cases, slioiild now form a 

 X)art of our common school education. The success which gen- 

 erally attends the proper treatment of consumption in its early 

 stages may also be emphasized. 



5. Much may be done to instill a proper appreciation of the 

 value of physical exercise, and especially of school games. The 

 interest and personal participation of every pupil in some sort 

 of outdoor physical activity should 1)e encouraged. Proper edu- 

 cation along these lines will not only promote the physical, men- 

 tal and moral well-being of the pupils, but may also do much to 

 accelerate the advance to a more wholesome attitude of mind 

 toward all school and college athletics. 



BUTTER-MAKING IN THE SECOND GRADE 



From the study of the cow, the question of butter-making 

 arose. The children first thought. that in order to make butter 

 one must go to the country, get a churn and so forth, and then 

 proceed to make the butter. After this notion had been elimi- 

 nated, nothing would satisfy the children, but to make butter. 

 Several children brought sour cream, two brought quart mason 

 jars, others, salt, a bowl and a knife. We put the sour cream in 

 the mason jar, corked it securely, and then each child shook it 



