4. A course in Cleaning.
(This last course is very simple. Having manufactured the things to wash and sweep with, the mere washing and sweeping won't take long.)
FRUIT DEPARTMENT.
1. A course in Preserving—everything that can't be pickled.
BREAKFAST FOOD DEPARTMENT.
1. A course in Mush and forty kinds of Bread—Rhineinjun (sometimes called Rye and Indian), bun, bannock, jannock, rusk, etc., etc.
LIGHTING DEPARTMENT.
1. A course in Dips. The melting of tallow or bayberries. The twisting of wicks. The attaching of wicks to rods. The dipping of them into the melted mass in the kettle. Patience in keeping on dipping them.
(Pupils taking this course are required to report each morning at five o'clock.)
2. A course in Wax Candles. The use of molds.