and moisture are conveyed
to the food.

4. Different ways of applying _dry heat_:

Toasting, broiling, pan-broiling, sauteing,
frying, baking.

5. Different ways of applying _moist heat_:

Boiling, simmering, steaming, steeping.

NOTE.--If the class cannot name these methods,
the teacher may name and write them with only a
word of comment regarding each, or they may not
be given until the methods are studied.

As the moist heat methods are simpler and better known, they should be
studied first. The class should be led to see that some liquid must be
used to supply the moisture and should account for the common use of
water for this purpose. Experiments should then be performed in heating
water, and its appearance and temperature should be noted.

NOTE.--A preliminary lesson on the use of the
thermometer may be necessary to show how to
read it, and to develop the idea that it is an
instrument for measuring heat. This may be
taught in the regular class work, previous to
the Household Management lesson.

LESSON ON THE THERMOMETER

1. Development of the idea of "measuring":

What would you use to measure the length of the table? A foot measure.
What to measure the water in a tub? A pint, quart, or gallon measure.
What to measure the amount of gas burned? A gas-meter.

2. Development of the name "thermometer":

What do we call the instrument

For measuring gas? A gas-meter

For measuring electricity? An electrometer

For measuring speed of a motor? A speedometer
(speed-meter)

For measuring the distance a bicycle travels? A
cyclometer (cycle-meter).

In each case what does "meter" mean? It means an instrument for
measuring. What name may I give to an instrument for measuring heat? You
may call it a heat-meter.

Tell the pupils that, in science, many Greek words are used, and that
you will put a Greek word in place of the English word "heat", namely
"thermos", as in thermos bottle. What will the name become?
Thermosmeter, or _thermometer_.

3. Practice in using thermometers:

The unit of measurement (_degree_) should be given, and the scale taught
from the black-board. Thermometers may then be given to the class to
examine and use.

Saucepans having white inner surfaces are best to use for the
experiments, as changes made by the he