ON THE TEACHING OF SCIENCE # ELEMENTARY SCHOOLS. 
ALTERNATIVE COURSES—continued. 
Science. 
497 
If two standards are grouped together, the portion given to the lower standard 
may be taken one year, and that assigned to the higher standard in the next year, in 
eases where this is practicable and consistent with the relation between the two 
portions ; or the two portions may be taken in outline one year, and more fully in the 
next year. 
It is intended that the instruction in Elementary Science shall be given mainly by 
experiment and illustration. 
If these subjects are taught by definition and verbal 
‘description, instead of by making the children exercise their own powers of observa- 
tion, they will be worthless as means of education. The examinations by the inspectors 
will be directed so as to elicit from the scholars, as far as possible in their own 
language, the ideas they have formed of what they have seen. 
Standard IV. 
The mechanical proper- 
ties peculiar to each 
state. Matter is por- 
ous, compressible, elas- 
tic. 
Names and positions of 
the chief internal or- 
gans of the human 
body. 
Characters of the parts 
of the flower, illus- 
trated by common 
flowering plants. 
The necessity for culti- 
vation, and the cir- 
cumstances making 
tillage more or less 
effective. 
The chemical character 
and constituents of 
pure air, and the na- 
ture of the impurities 
sometimes found in it. 
Effects of heat on solids, 
liquids, and gases. Ex- 
pansion by heat. The 
thermometer. 
Attraction of light 
bodies by rubbed seal- 
ing-wax and glass. Ex- 
perimental proof that 
there are two forms of 
electricity. Attraction 
and repulsion. 
Food: its composition. 
Clothing and washing, 
1890. 
Standard V. 
Measnrement as prac- 
tised by the mechanic. 
Measures of length, 
time, velocity, and 
space. 
The properties of muscle. 
The mechanism of the 
principal movements 
of the limbs and of the 
body as a whole. 
The formation of dif- 
ferent kinds of fruits. 
Cells and vessels, 
The principles regulat- 
ing the more or less 
perfect supply of plant 
food. 
The chemical character 
and constituents of 
pure water, and the 
nature of the impuri- 
ties sometimes found 
in it. 
Propagation of light. 
Intensity, shadows. 
Reflection, mirrors; 
refraction, lenses. 
Gold-leaf electroscope. 
Construction of elec- 
tropborus, electrical 
machines, and Leyden 
jar. 
Food and beverages: 
their properties and 
nutritive value and 
functions. 
The skin and personal 
cleanliness. 
Standard VI. 
Standard VII. 
Matter in motion, The 
weight of a body; its 
inertia and momen- 
tum. 
The organs and func- 
tions of alimentation, 
circulation, and re- 
spiration. 
Functions of the root, 
leaves, and different 
parts of the flower. 
Food of plants, and 
Manner in which a 
plant grows. 
Manures as supple- 
mentalsources of plant 
food, and recapitula- 
tion of the course for 
Standard VY. 
The properties of car- 
bon and its chief in- 
organic compounds. 
Non-metallic bodies. 
Elementary explanation 
of the microscope, ca- 
mera obscura, and ma- 
gic lantern. Reflecting 
and refracting tele- 
scopes. 
Voltaic battery and no- 
tions of a _ current. 
Magnetic effect of a 
current. Galyanome- 
ter. Electro-magnets. 
Food: its preparation 
and culinary treat- 
ment generally. 
The dwelling— 
Warming. Ventila- 
tion. Cleaning. 
The lever; the wheel and 
axle; pulleys; the in- 
clined plane; the wedge; 
thescrew. The parallelo- 
gram of velocities. The 
parallelogram of forces. 
Examples commonly 
met with illustrating the 
mechanical powers. 
The general arrangement 
of the nervous system. 
The properties of nerve. 
Sensation. 
The characters of the 
larger groups and most 
important families of 
flowering plants. The 
comparison of a fern and 
a moss with a flowering 
plant. ; 
The principles regulating 
the growth of crops, and 
the variation in their 
“yield and quality. 
Metallic bodies. Combi- 
nation by weight and 
volume. The useof sym- 
bols and chemical for- 
mule. 
Propazation of sound. 
Elementary notions of 
vibrations and waves. 
Reflection of sound, 
echoes. 
Terrestrial magnetism. 
Chemical effect of a cur- 
rent. Electrolysis. In- 
duced currents. The 
electric telegraph. 
Food: simple dishes. 
Rules for health. 
Common ailments 
their remedies. 
Management of a sick- 
room. 
and 
KK 
