20 BULLETIN 385, U. S. DEPARTMENT OF AGRICULTURE. 
the milk. The handling of the milk and cleaning utensils twice a day 
was figured at one hour a day for a small herd, while the care of the 
cow, feeding, preparing feed, cleaning cow and barn averaged about 
20 minutes each day per cow. 
If the cost accounts, labor, milk records, and butter fat computa- 
tions are used in school problems, there would seem to be reason to 
give full credit for the time spent even in routine work. It would 
obviously not be desirable to give the same credit for a second season 
on such a project. 
SUMMARY. 
1. The home farm may be the logical laboratory for practical work 
connected with rural school agriculture. Home work carried on for 
this purpose may pr operly be given school credit just as home study: 
of arithmetic gains credit. 
2. The relative importance of a project from the school point of 
view depends upon its relation to school study; the amount of edu- 
cation involved; the improvement of the pupil in skill, method, or 
knowledge; the results or relative success measured partly by crops 
or pr “ite oo the reports, essays, exhibits, and other evidence given 
at school. 
3. The weight given should recognize, besides the educational fac- 
tors, the period covered by the project; the hours of labor involved 
and the relative difficulty; the evidence of good management; the 
emergencies met and pests combated; and the success of adults in 
the same line of work during the same season. 
4. The rank should depend on evidences of honest endeavor and 
thoughtful application of instructions. 
5. Both weight and rank should be based upon the usual methods 
of ranking and crediting school subjects. Manual practice should 
not receive too much or too little relative recognition. 
6. Until local records are compiled and analyzed from boys’ and 
girls’ projects, it will be best to use the most available records of man 
labor, modified as to relative difficulty, number of new operations 
involved, and other factors. These estimates may be gradually 
modified as experience is gained. The educational feature should 
always be kept in mind. 
