allied to the study of the diet and customs of the different
countries, with their variety of climate and products. Physiology and
temperance principles permeate the whole course of study. In addition
to these are the direct lessons, provided by the practice work, in
neatness, promptness and cleanliness. It will therefore be necessary
to have a wide general knowledge before entering upon a course in
Domestic Science.

Owing to the limited time allowed for this course in the Public
Schools, it will be impossible to teach more than a few of the first
principles governing each department of the work, viz., a knowledge of
the constituent parts of the human body; the classification of food
and the relation of each class to the sustenance and repair of the
body; simple recipes illustrating the most wholesome and economical
methods of preparing the various kinds of food; the science of
nutrition, economy and hygiene; general hints on household management,
laundry work, and care of the sick.

To enter more fully into the chemistry of food, bacteriology, etc.,
would tend to cause confusion in the mind of the average school girl,
and possibly create a distaste for knowledge containing so much
abstract matter.

This book is not a teacher's manual, nor is it intended to take the
place of the teacher in any way. The normal training prescribed for
teachers will enable them to supplement the information contained
herein, by a much more general and comprehensive treatment of the
various questions, than would be possible or judicious in a primary
text-book. It has been found difficult for pupils to copy the recipes
given with each lesson, or to write out the instructions carefully