In order to teach these lessons effectively, it is desirable to have the following simple equipment on hand. Additional special equipment may be borrowed from the homes.
EQUIPMENT
| Broom, 1 | Dust-pan, 1 | |
| Cloths for cleaning, 6 | Garbage can (covered), 1 | |
| Dish-cloths, 2 | Lamp, 1 | |
| Dish-towels, 12 | Oil-can, 1 | |
| Dust-brush, 1 |
REFERENCE BOOKS
| Rural Hygiene. Brewer, I. W. Lippincott Co., Philadelphia | $1.25 |
| The Healthful Farmhouse. Dodd, H. Whitcomb & Barrows, Boston | .60 |
| Community Hygiene. Hutchinson, Woods. Houghton, Mifflin Co., New York. (Thos. Allen, Toronto) | .65 |
| Foods and Sanitation. Forster, G. H., and Weigley, M. Row, Peterson & Co., Chicago | 1.00 |
| The Home and the Family. Kinne, H., and Cooley, A. M. Macmillan's, Toronto | .80 |
| Housekeeping Notes. Kittredge, M. H. Whitcomb & Barrows, Boston | .80 |
| Practical Home-making. Kittredge, M. H. The Century Co., New York | .70 |
| A Second Course in Home-making. Kittredge, M. H. The Century Co., New York | .80 |
LESSON I: ARRANGEMENT AND CARE OF THE KITCHEN
SUBJECT-MATTER
In arranging the kitchen, the three things of most importance are the stove, the sink, and the kitchen table. If there is no sink in the kitchen, there will be some other place arranged for washing the dishes, probably the kitchen table, and this must be taken into consideration when the furniture is placed. As most of the work is done at the stove and the table, both these must be placed where they will have a good light, and they should be close to each other, so that but few steps are necessary for the worker.