buildings could drain into the well? Why? 4. At your sand table or
from a sandpile in the yard, lay out a farmyard, showing where the
house, the barn, the chicken yard, and the pig-sty, also the privy
vault, are. Now locate the well so that it cannot receive drainage
from any of these places. 5. What is the danger in using drinking
water from a stream? 6. How could the germs of typhoid fever get into
the milk we drink? 7. What do we mean by _fermented_ drinks? Name
some. What is in these drinks that is so very harmful?

V. LITTLE COOKS. 1. Do you bring luncheon to school? What do you like
to have for your luncheon? Talk about this in class with your teacher,
and find out what things are best for school luncheons. 2. How is your
luncheon packed? Why ought it to be neatly done? 3. How long do you
take for luncheon, or for dinner at home? Is this time enough? 4. What
do you do right after eating? Is this what you ought to do? Why? 5.
What foods do you know how to cook? Write out the recipe for something
you have made, showing what you mixed and how you did it; and in what,
and how long, you cooked it. 6. Give three reasons for cooking food.
7. How is fried food so often made indigestible? 8. Are sweet foods
good or harmful? What does sugar come from? How is it made? 9. Write a
little story about one of these things: My First Lesson in Cooking;
Our Taffy Party; How I Kept Flies out of the Kitchen; How We Boys
Cooked Breakfast (or Supper); My Marketing.

VI. TASTING AND SMELLING. 1. If anyone asked you how a lemon tastes,
what would you say? What would you say about sugar? Salt? Pepper?
Pickles? Strawberries? Cheese? Onions? Radishes? How did you learn
about each of these? 2. What does your tongue do besides receiving
tastes? Note in the picture (p. 86) how strongly your tongue is
rooted; point to the tip of it in the picture. 3. How does your nose