College, Columbia University) considers" that unglazed, vitrified, Equipment white tile laid over asphalted paper, bound at the table edge by --continued. a metal strip is perhaps the best, although somewhat expensive. At one high school each pupil is supplied with white American cloth to protect the polished wood, and an asbestos mat upon which to place her hot pans. The back half of the table may, or may not, be covered with sheet zinc; above this portion runs an iron grid raised about 6 or 8 inches; this may be continuous the whole length of a long table or be fitted in sections of 12 to 18 inches. It serves the dual purpose of a range which permits of individual cooking, and of a stand for hot pans; bunsen gas burners, or gas rings, are fitted underneath the grid, one for each pupil, and a considerable amount of the cooking processes are conducted by these means. When gas is not available, single burner oil stoves are substituted-one for each pupil. Each pupil's place, about two square feet at the table, is fitted as follows: slid immediately under the top are two boards, one for bread or pastry, one for meat, etc., below are two drawers, the deeper one usually provided with one or two sliding trays. In this drawer is kept the small ware in constant

Figs. 1, 2, 3 are reproduced by kind permission from "The Economics of
Manual Training," Teachers College Record. Vol. II., No. 5, Nov. 1901,

use, generally two knives and forks, two tea-spoons, two dessert Equipment spoons, two table-spoons, two wooden spoons, two plates, salt and continued. pepper boxes, glass or metal measuring cup, a small strainer, pattypans, and a box of matches. (Inexpensive appliances conducing to economic methods are freely provided, e.g., "soap shakers," costing 5 cents; these consist of a small wire soap box at the end of a long wire handle, they are used for the rapid production of lather; the smallest fragments can be utilised for the purpose without wetting the hands, while the handles projecting from the pans serve, upon occasion, to remind the careless that soap is going to waste.) The equipment in hardware, always simple, is usually sufficient for 20-25 individuals. I saw instances of admirable ingenuity exercised by teachers to improvise a supply for the needs of individual work under the stress of the large classes in some cities; but a crowded classroom is not the right opportunity to make such additional demands on an already hard-worked teacher, and the principle of demanding resourcefulness under such conditions cannot be commended. In the second and shallower table-drawer, notebooks, recipes, and so forth, are kept. Below the drawers is a metal bin, used for either flour or potatoes, and a cupboard which usually contains a granite ware and a tin saucepan, a baking-dish, one or two china bowls of different sizes, and so forth. Between one drawer and the bin or cupboard is a sliding seat, of which prompt use is made, if a pause in active work occurs for the purpose of receiving directions from, or watching demonstrations by, the teacher. The dish-cloths, towels, etc., hang at one end of each table, while large utensils, such as a washing-up pan, hang generally at the other.

*The glass or metal cup measure is too prominent in all cookery teaching and recipes in the United States and Canada not to demandfuller description. It offers the unquestionable advantages of economical simplicity, cleanliness and uniformity in practice, and when of glass leaves little to be desired. Its usual shape is slightly facetted; there are 4 broad and 8 narrow facets, and each of the 4 broad facets bears a scale on a different scheme of measurement, as follows:

The one measure can thus be employed for fluids and solids, is uniform throughout the country, and is the accepted standard upon which recipes are compounded.