Domestic science (Clark, Cornell home economics)

Procure from any grocer samples of the different coffees — raw, roasted, and ground. Coffee in the " parchment " and even in the pulp may sometimes be procured from wholesale grocers, who keep them as curiosities. Pictures of the trees and of various stages of manufacture, if they can be found, will add to the interests of the lessons. The preparation of coffee for market might be illustrated by samples of some of the stages in the process and by pictures if possible. In making coffee we aim to draw out into the water the caffeine, the oils, etc., but not the tannic acid, which is unwholesome. If time allows, the three methods of making may be mentioned. Boiled coffee is in most common use, and each child should make a cup of boiled coffee. "With an advanced class it would be desirable to illustrate the other two methods, and the teacher might make a small amount of coffee by each of those methods, which the pupils could sample, and compare with that of the boiled coffee. To reduce expense in the small recipe each pupil may take 1 1. tbsp. coffee and J c. water. (1 heaping spoonful equals 3 level, or 1 rounding and 1 level. One rounding spoonful equals 2 level.) This will answer the purpose just as well with but one third of the expense incurred, if each child makes one cup. If there is not a coffee-pot for each pupil, small granite saucepans may be used. Demonstrate use of coffee percolator. If none is in the laboratory, a member of the class, or the teacher, could bring one from home. One member of the class could show its use, give prices, etc. WHEAT Lesson XV Wheat is often called "The King of Cereals," because it can be raised in a greater variety of soils and climates, and is so much used for bread-making, which is a staple article of food. Geographical Distribution. Wheat does not grow in damp or extremely cold climates. Dryness and sunshine are necessary to ripen wheat. It is largely cultivated in the temperate parts of America. Minnesota, the Dakotas, Iowa, Illinois and Wisconsin are the great wheat-growing states. About one-third of our wheat is exported to foreign countries. Kinds of Wheat. Spring wheat and winter wheat. Spring wheat is planted in the spring and harvested in the fall. This wheat is common to Minnesota, The Dakotas, Iowa, Wisconsin and Northern Illinois. This is red and hard and makes the best bread flour. Winter wheat is planted in the fall and harvested in the spring. This is white and rather soft. The flour made from winter wheat is used mostly for pastry. Spring wheat costs a little more than winter wheat, so when wheat is high, the two are often mixed, for making bread, griddle cakes, etc. WHEAT 79 Devote one day to the discussion of these grains planted at home. Have the boxes brought in and inspected and discussed during the Nature Study period, at the time when wheat is being studied. All this co-ordination of study is inspiring, helpful and most interesting. Pupils may send for the United States Bulletin on Wheat, previous to this lesson, and bring it to the reading classes. Geographical distribution of wheat will prove an interesting subject for the week's Geography and History lessons. Composition of Wheat Winter wheat Spring wheat Graham flour Entire wheat flour From the composition, pupils can note that spring wheat has a little more proteid and less starch than winter wheat. This table makes interesting studies for pupils who can determine for themselves the food values of articles of daily diet. W^heat and other cereals too may be grown in the school room. Place in earth, or in sawdust. Pupils may then study sprouting grains. Pupils may also plant different kinds of grains in boxes, at home. Griddle Cakes — Home Recipe. 1 cup flour, ^ tsp. salt, 1 tsp. baking powder, | cup milk, 1 tsp. butter (melted), 1 egg, if desired.