IV. Stages in development, etc.-Continued. (j) Agriculture after independence

1. Public-land policy.

2. Migration.

3. Influence of slavery.

4. Improvement of live stock.

5. Improvements in machinery.
6. Effect of Civil War.

7. Free-land system.

8. Transportation development.

9. Change from extensive to intensive farming as cheap land disappears.

10. Founding of agricultural colleges and their influence. V. Factors of producton:

(a) Land

1. Fixed in total amount.

2. Fixed in location.

3. Variable in fertility.

(b) Methods of cultivation

1. Extensive.

2. Intensive.

(c) Labor.

(d) Capital.

(e) Management.

(f) Education.

VI. The right-sized farm depends upon :

(a) The crops to be raised.

(b) Labor supply.

(c) Consider relative profitableness of farming on large, medium,

and small scale.

1. Hold enough land to insure profitable-sized farm.

VII. Labor:

(a) Reasons for scarcity of farm labor—

1. Employment for but portion of the year.

2. Improbability of laborer accumulating enough to go into business for himself.

3. Unsatisfactory social status caused by the roving, inefficient" occasional" laborer.

4. Lack of comforts for married laborers.

5. Long hours.

(b) Remedies for scarcity

1. Improved machinery.

2. Employment by year.

3. Provision for married laborers.

4. Regulation of hours.

VII. Labor-Continued.

(b) Remedies for scarcity-Continued.

5. Division of profits above a certain yield.
6. Do not hire done what you can do yourself.

VIII. Management:

(a) Equipment of the farm—

1. Horse power.

Amount regulated by work to be done.
Economic waste of excess.

2. The gas engine in place of the horse.
3. Machinery.

History of improvements.

Importance of proper equipment.

Waste of a surplus.

Care.

List of machinery required on a quarter-section grainand-stock farm, with cost.

Buildings.

(b) Ownership and tenancy

1. Advantages and disadvantages of each.

2. Why own the land you till?

3. Why till the land you own?
4. Leasing of Indian lands.

When justifiable and when not.
Effect upon the land.

Effect upon the lessor.

(c) Marketing products.

1. When to sell.

2. Ways of selling.

Markets.

Auctions.

Fairs.

The middleman.

3. Transportation.

4. Disadvantage of the mortgaged crop.

Forced sale.

Restricts freedom of sale.

Profits go to mortgagee in interest.

(d) Buying

1. How to buy.

2. Cash and credit.

Store credit.

Bank credit and interest.

3. Parcels post and the farmer.

HOME ECONOMICS.

This course should bend all its efforts to training Indian girls to become model housewives in the home communities. The home of the farmer or workman of moderate means is kept in mind, and the management of such a home and of such an income is emphasized throughout. Training for motherhood and for the cultural and artistic part of the home life is also provided, since our Indian girls should be able to make their future homes pleasant and attractive, as well as economically and hygienically efficient; and they should be prepared to give to their children the nurture and training essential to racial progress. This part of their education must be obtained through training in the household arts, social observances and usages, and through the special courses dealing with home management, motherhood, and care of children.

Special effort should be made to preserve all that is best in Indian folk lore and hero stories as a race heritage, which should be handed down by mothers to their children as an inspiration for racial advancement. Native Indian art should also be fostered and adapted to the decoration of the Indians' new type of homes.

Very special attention should be given to fitting Indian girls to take part in the social and community life of their future neighborhoods and to enable them to exercise a helpful and wholesome influence on community activities.

COOKING.

FIRST YEAR.

(Forty weeks.-Instruction, 1 hour per week: application, 3 hours per week.)

The aim of first-year work is to teach accuracy, crder, and neatness and to establish working principles for the preparation of food. 1. Equipment:

(a) Kitchen necessities, conveniences.

(b) Personal equipment

1. Work uniform; cotton dress, cap, towel holder, dishcloth,

note and recipe book.

2. Knowledge of measurements.

3. Rules for dish washing.

II. Construction and care of range:
Fuels; kinds, use, and economy.

III. Water, as a solvent; as a medium for cooking, experiments:

(a) With boiling temperatures.

(b) With addition of salt.

(c) Boiling in high altitudes.

(d) Uses of ice; ice substitutes.

(e) Beverages

1. Infusion, decoction, mixture.
2. Method of preparation.

IV. Starch:

Principle involved.

Proportion of ingredients.
Utensils.

Methods.

Practice; fruit beverages, tea, coffee, cocoa, chocolate, coffee, substitutes.

Source and structure.

Experiments.

(a) Effect of cold water.

(b) Effect of moisture and heat.

(c) Effect of dry heat.

(d) Color test for starch; for dextrin.

(e) Test for solubility.

(f) Digestibility of starch.

Practice; cornstarch mold, white sauce, cream soups, dry toast, toast water, cream toast, croutons.

V. Vegetables:

(a) Experiments to determine

1. Composition and nutritive value.

2. Principles of cooking—

Soften the fiber.

Gelatinize the starch.

Use crisp tender fiber raw.

Conserve nutrients by baking, steaming, and stewing.
Boiling a wasteful method.

Practice: Cook by appropriate methods a variety of
vegetables. Scallop dishes. Make timetable for cook-
ing vegetables.

VI. Meal preparation (through frequent review of processes) : (a) Assign menu of two or more foods.

(b) Outside preparation of teacher—

1. Examine recipes.

2. Determine number of servings.

3. Learn proportions.

4. Note methods and utensils to be used.

5. Plan order of preparation for economy of time.

6. Plan to serve all dishes at one time in proper condition.

VI. Meal preparation, etc.-Continued.

(c) Class training—

1. Being prepared, begin work at once.
Work independently.

2. Cook individual portions.

3. Soil few dishes.

4. Keep table and utensils neat.

5. Have serving dishes ready.

6. Taste before serving.

7. Clear the table and serve all foods at once.

8. In case of failure note cause and remedy.

VII. Methods of cooking—

(a) In hot air.

(b) In hot water.

(c) In hot fat.

(d) Fireless cooker

1. Combination of other methods carried on by conservation of heat.

2. Principle of construction.

3. Use.

Practice: Build cooker, using barrel or box, excelsior. paper, or hay as packing material.

VIII. Cereals:

(a) Flaked.

(2) Granular.

(c) Principle of cooking.

1. Softening fiber by long cooking at low temperature. 2. Opening starch granule by boiling temperature of water. (d) Preparation.

1. Proportion of ingredients.

2. Utensils.

3. Method.

IX. Sugar:

Practice: Cook types of cereals, rice, tapioca, macaroni, plain, and with seasoning of fat, sugar, eggs, fruit, and cheese. Use fireless cooker over night.

(a) Kinds and source; use in the diet.

(b) Principles of cooking.

1. Sugar cooked with water forms sirup.
2. Boiled with acid is changed to glucose.
3. Heated without moisture is caramelized.

(c) Digestion of sugar.

Practice: Sirup, peanut brittle, fondant.

Sugars, starches, and cellulose make up the carbohydrates.