H. Use of wild foods. — When wild foods which would otherwise go to waste are gathered and used for food, they are adding to the world's food supply, and may be considered with the home produc- tion of food. Such wild foods are : (1) Fruits. — These vary with the locality. Berries of many kinds, grapes, persimmons, plums, etc, may be used fresh or canned, dried, or otherwise preserved for winter. (2) Greens. — These furnish a valuable addition to the diet. Many varieties of wild greens may be used. (3) Mushrooms. — Different varieties grow wild in many places. Care must be used in selecting them since the nonpoison- ous varieties are similar in many ways to the poisonous varieties. (4) Nuts. — Nuts are valuable both for their protein and their fat content. They add food value and flavor to the meals. Many varieties grow wild, and may be stored in the fall for use during the year. METHOD or DEVELOPING LABORATORY WORK. This lesson is intended to offer suggestions which the teacher may use in various ways. A general class discussion on home production of food may be held, asking women who have had experience along any line to lead the discussion in connection with that subject and to give specific information which will be of service to other members of the class who are contemplating taking up such work. If the locality is especially adapted to certain lines of food produc- tion, such as beekeeping, poultry raising, and gardening, the class discussion may be supplemented with a lecture by an expert along this line. Some local person may be available for this purpose, or a specialist may be obtained from the extension department of the State agricultural college. The aim of the lesson may be made either to introduce new lines of home production of foods, or to en- courage the adoption of improved methods in those lines already undertaken. This must be decided by the teacher, according to the local needs. REFERENCES. U. S. Department of Agriculture: Farmers" Bulletin 936. The City and Suburban Vegetable Garden. Farmers' Bulletin 934. Home Gardening in the South. Farmers' Bulletin 1031. Fig growing in the South Atlantic and Gulf States. Farmers' Bulletin 937. Farm Garden in the North. Farmers' Bulletin 643. Blackberry Culture. Farmers' Bulletin 728. Dewberry Culture. USE AND PREPARATION OF POOD. 265 U. S. Depnrtu.'ent of AgrituKure — Continued. Farmers' Bulletin 887. Raspberry Culture. Farmers' Bulletin 901. Everbearing Strawberries. Farmers' Bulletin 447. Bees. Farmers' Bulletin 516. Production of Maple Sirup and Sugar. Farmers' Bulletin 528. Hints to Poultry Raisers. Farmers' Bulletin 889. Backyard Poultry Keeping. Farmers' Bulletin 767. Goose Raising. Farmers' Bulletin 684. Squab Raising. Farmers' Bulletin 697. Duck Raising. Farmers' Bulletin 791. Turkey Raising. Farmers' Bulletin 496. Raising Belgian Hares and Other Rabbits. Farmers' Bulletin 796. Some Conunon Edible and Poisonous Mushrooms. States Relations Service Bulletin 464. Lessons on Poultry lor Rural Schools. Federal Board for Vocational Education : Vocational Rehabilitation Series No. 37. Beekeeping. Lesson 7. Community Kitchens. AIM. To discuss the types and methods of oiDeration of community kitchens and to investigate the need and possibility of establishing a community kitchen in the community. points to be brought out. 1. Value of a community kitchen:

AI-modernized reading of the original text

H. Use of wild foods. — When wild foods which would otherwise go to waste are gathered and used for food, they are adding to the world's food supply, and may be considered with the home production of food. Such wild foods are : (1) Fruits. — These vary with the locality. Berries of many kinds, grapes, persimmons, plums, etc, may be used fresh or canned, dried, or otherwise preserved for winter. (2) Greens. — These furnish a valuable addition to the diet. Many varieties of wild greens may be used. (3) Mushrooms. — Different varieties grow wild in many places. Care must be used in selecting them since the nonpoisonous varieties are similar in many ways to the poisonous varieties. (4) Nuts. — Nuts are valuable both for their protein and their fat content. They add food value and flavor to the meals. Many varieties grow wild, and may be stored in the fall for use during the year. This lesson is intended to offer suggestions which the teacher may use in various ways. A general class discussion on home production of food may be held, asking women who have had experience along any line to lead the discussion in connection with that subject and to give specific information which will be of service to other members of the class who are contemplating taking up such work. If the locality is especially adapted to certain lines of food production, such as beekeeping, poultry raising, and gardening, the class discussion may be supplemented with a lecture by an expert along this line. Some local person may be available for this purpose, or a specialist may be obtained from the extension department of the State agricultural college. The aim of the lesson may be made either to introduce new lines of home production of foods, or to encourage the adoption of improved methods in those lines already undertaken. This must be decided by the teacher, according to the local needs. U. S. Department of Agriculture: Farmers" Bulletin 936. The City and Suburban Vegetable Garden. Farmers' Bulletin 934. Home Gardening in the South. Farmers' Bulletin 1031. Fig growing in the South Atlantic and Gulf States. Farmers' Bulletin 937. Farm Garden in the North. Farmers' Bulletin 643. Blackberry Culture. Farmers' Bulletin 728. Dewberry Culture. U. S. Department of AgrituKure — Continued. Farmers' Bulletin 887. Raspberry Culture. Farmers' Bulletin 901. Everbearing Strawberries. Farmers' Bulletin 447. Bees. Farmers' Bulletin 516. Production of Maple Sirup and Sugar. Farmers' Bulletin 528. Hints to Poultry Raisers. Farmers' Bulletin 889. Backyard Poultry Keeping. Farmers' Bulletin 767. Goose Raising. Farmers' Bulletin 684. Squab Raising. Farmers' Bulletin 697. Duck Raising. Farmers' Bulletin 791. Turkey Raising. Farmers' Bulletin 496. Raising Belgian Hares and Other Rabbits. Farmers' Bulletin 796. Some Conunon Edible and Poisonous Mushrooms. States Relations Service Bulletin 464. Lessons on Poultry lor Rural Schools. Federal Board for Vocational Education : Vocational Rehabilitation Series No. 37. Beekeeping. Lesson 7. Community Kitchens. AIM. To discuss the types and methods of operation of community kitchens and to investigate the need and possibility of establishing a community kitchen in the community. points to be brought out. 1. Value of a community kitchen:

Use and preparation of food