can be swung from
the table when not in use. In this way more room is provided for work,
and the table is more easily cleaned. The tops of the stoves should be
wide and flat, so that cooking dishes will not easily upset.

A fireless cooker, though not really necessary, is most helpful. Where
funds are lacking, one may be made by the pupils at small expense. A
barrel, wooden box, or large pail may be filled with hay or excelsior,
and small, covered, granite pails may be used to contain the food.

BLACK-BOARDS

The black-boards should be of slate or glass, and as large as the size
of the room allows. The windows and doors should be so placed that there
will be unbroken stretches of wall for this purpose. Part of the
black-board should be provided with a sliding board which, when
required, can be drawn to conceal what is written. A separate
black-board for current prices of common food materials is an excellent
idea. The responsibility of keeping these prices correct should be given
to the pupils.

ILLUSTRATIVE MATERIAL

A cabinet, or display case, for illustrative material, is of great
educational value and, to the pupils, is one of the most attractive
features of the room. The following list of specimens is suggestive for
this:

[Illustration: A display cabinet--canned fruit]

1. Standard china, such as Crown Derby, Wedgewood, Limoges, Dresden,
Beleek, etc.

2. Standard carpet, such as Axminster, Wilton, Brussels, Tapestry

3. Woods used for furniture and building

4. Food materials in various stages of preparation, such as sugar,
spices, cereals, tea, coffee, cocoa

5. Fruit canned by the pupils

6. Designs for wall-paper, linoleum, dishes, etc., made by the pupils.

Other illustrative material in the form of charts showing the
comparative values of the common foods, or illustrating cuts of meat or
different kinds of vegetables and fish, will be found to aid greatly in
making the teaching effective. There are few of these to be obtained,
but home-made ones may be prepared from cuts in bulletins and magazines.
Pictures illustrating the production and manufacture of food may also be
mounted and used.

BOOK-CASE

Book shelves should be provided, where a small library of books bearing
on the various phases of the subject may be kept, together with the
Government Bulletins and some well-chosen periodicals and magazines.
These may be selected from the _Catalogue of Books_ which has been
prepared by