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given. School lunches may he much more attractive than they often are. Note the value of a clean cloth napkin or a white paper napkin. Bread should be thinly sliced, and evenly buttered. If sandwiches are desired, the cold meat should be evenly sliced, or finely chopped. Hard-boiled eggs may be chopped and seasoned. Lettuce sandwiches and a little salad-dressing makes the lunch more palatable. Some jelly, jam, or sauce may be conveniently carried in a jelly glass. Fruit is easily carried and is more nutritious than a sweet of any kind.

     Experiment 14. Gather all available material on insects, collecting the dry, alcoholic (animal dropped in a small bottle of alcohol), and live specimens, also pictures of them. The dry specimens should be pinned to a thin board by a long, sharp pin.

     The common insects injurious or disagreeable to persons are mosquitoes, flies, bedbugs, and fleas. Those injurious to food are cockroaches, ants, mice, rats and others. Insects injurious to clothing or fabrics are moths, silver-fish, carpet beetles and crickets.

     The best ways of getting rid of these pests should be looked up and discussed in class. If the subject is carefully handled no offense will be given and good results will come.

     The importance of cleanliness should be emphasized here. The fact that most of these insects breed in damp and filthy places should be emphasized and the conclusion drawn that if the back door yard, the stables, drains, etc., are kept properly clean there will be a minimum of disease and annoyance.

     Owing to the fact that all people must suffer from impurities in food, steps have been taken by both the national government and our state government to prevent these Impurities as far as possible.

     In this state there is a Food, Dairy and Drug Commission to carry on this work. Their work is to see that no misbranded food, decomposed foods, or foods containing poisonous chemicals are offered for sale.

     Under the pure food laws it is "unlawful to use or employ in and about the keeping or handling of any milk, cream, or dairy products to be used as food, any pail, can, vessel, churn, separator, or other implement which is in an unclean or unsanitary condition; or to operate any creamery or factory in the manufacture of any dairy products which is in an unclean condition.

     "It shall be unlawful to knowingly sell or offer for sale any milk or cream from diseased or unhealthy cows, or from cows kept in a filthy or unsanitary condition. Milk shall contain not less than three per centum of butter fat, and cream shall contain not less than eighteen per centum of butter fat."

     In connection with the study of pure food discuss the care of the barns, dairy cows, and poultry. Also emphasize the need of cleanliness of all pails, utensils, separators, etc., used in handling the milk.

     References: Nebraska State Food Laws; U. S. Dept. of Agri., Office of Experiment Sta., Standards of Purity for Food Products; U. S. Dept. of Agri., Bureau of Chemistry, Bulletin No. 100; Yearbook of the Department of Agriculture for 1904.

     These courses of instruction were used first for the short courses given in connection with the county contests and conventions of the boys' and girls' clubs in Buffalo and York counties, November, 1909, each school district in the county being entitled to send as delegates, one boy and one girl, over twelve years of age.

     The courses are recommended for use in county contests and

conventions of boys' agricultural clubs, girls' domestic science clubs, and school clubs or other organizations which desire to offer a brief practical course in agriculture and domestic science. The courses can be adapted for use in rural schools or high schools, giving one lesson a week, or taking one subject each day, week, or month and

expanding as the director may arrange. Where handled in the school without equipment, the work in domestic science especially will have to be done at the home of the pupil and results reported and shown et school. Changes in these courses should be made wherever the local conditions warrant.

     Class served at close of morning lesson from food prepared by students.

     One lesson daily from 9 a. m. to 12:30 p. m. Previous to each lesson a talk will be given on food principles and balanced rations illustrated by charts and blackboard drawings.

     Cream of corn soup, croutons, baking powder biscuit, pan-broiled chops on the half shell, pear conde, hot tea.

     Tomato soup with pearl tapioca, milk and water bread, Swedish braid, pot roast, pan gravy, dumplings, Yorkshire pudding, steamed potatoes, oatmeal cookies, chocolate.

     Potato soup, puffed crackers, veal stew, croustades of peas, molded rice, glazed sweet potatoes, golden-rod corn cake, cocoa, pastry.

     A School Lunch -- Sandwiches, potato chips, stuffed eggs, fancy cakes, Banbury tarts, lemonade.

     Baked beans, Boston brown bread, salt mackerel, cucumber sauce, French fried potatoes, university pudding, hard sauce, coffee.

     The meat demonstration will occupy the time of the class an entire afternoon. It includes a visit to the meat market with instruction concerning the various cuts of meat, their uses and prices, ways of telling good meat, of knowing the cuts, etc.

     This lesson includes also the care of tea towels, cleaning of silver, laundering of table linen, and care of pantries and refrigerators.

SEWING

     The class will spend two afternoons in the sewing room, each girl making for herself a high neck and long sleeved work apron. Unless otherwise directed each girl is requested to bring the material for this apron with her, also her needles, pins, thimble, scissors, and one spool 50 white cotton thread.

     The subject of dress is discussed at these meetings; the color, material, style of cut, style of decoration, and care of dress.

     The first afternoon is spent in cutting and fitting. The second the finishing is done. Particular attention will be given to instruction In hemming, facing, over casting, and buttonholing.

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