be lost, for a considerable portion of the food materials will be undigested and therefore unabsorbed. Eight minutes is not sufficiently long for cooking those cereals which are not previously cooked, or very finely divided. (U. S. Department of Agriculture, Office of Experiment Station Bulletin No. 202; The Digestibility of Starch of Different Sorts as affected by Cooking, Edna D. Day.) Question: How can the teacher make the housekeeping part of a cooking lesson interesting to girls fourteen years old who have had cooking lessons for four or five years? Answer: Why spend so much time on cookery when there are so many other important phases to be considered? If it must be cookery, why not consider cookery from the standpoint of food values, marketing, amount that should be spent for food, planning, preparation, and serving of meals? One might introduce much house cleaning to get the house ready for a party if one wished to follow the old fashion. However, if it were my class, I would change the course and have the food work incidental in a course which dealt with the house and its structure, including heating, lighting, and cleaning. Quite young children can be interested in these subjects if they are rightly presented. A Correction. Miss Daniels sends the following correction. We regret the error that arose from the misreading of her manuscript.THE EDITOR. In the question column of the May Journal, under the question "Why do breakfast foods disagree with some children?" the following statement is made on page 249: "By longer cooking the starch is not only more thoroughly cooked, but the starch cells of the cereal are more easily separated or broken apart when it is chewed." It should read: "By longer cooking the starch is not only more thoroughly cooked, but the cells of the cereal are more easily separated or broken apart when it is chewed." This is perhaps a minor point, but starch cells do not exist, and furthermore, the object in cooking the cereal a long time is in part to separate the cells of the grain as above stated. BOOKS AND LITERATURE Any book or periodical mentioned in this department may be obtained through the JOURNAL OF HOME ECONOMICS if the Journal price is listed. Good Taste in Home Furnishing. By MAUD ANN SELL AND HENRY BLACKMAN SELL. New York: John Lane Company, 1915, pp. 140. $1.25. By mail of the Journal, $1.33. A valuable addition to the list of books helpful to the average person who desires a home of good taste but who has not the knowledge of those principles which are the foundation of such a home. The importance of balance and harmony is discussed in a remarkably clear way and illustrated with attractive little black and white drawings. The value of having only necessary furniture and the fitness to purpose of that furniture as well as its harmony with the structural lines of the room is well emphasized. A very definite basis for color schemes is also presented, as well as helpful suggestions concerning draperies from the viewpoint of design, arrangements and appropriateness of material. There is also an excellent chapter on the best way of lighting rooms for definite purposes. Inside the House of Good Taste. By RICHARDSON WRIGHT. New York: McBride, Nast and Company, 1915, pp. 155. $1.50. By mail of the Journal, $1.64. The title fits extremely well the book edited by Richardson Wright, editor of House and Garden. It is a book of many photographs which give us glimpses into the homes of people of good taste. These show, better than words can do, the essentials which make rooms livable, also that quality, personality, which converts houses into homes. Each photograph is accompanied with a few words of criticism, calling attention to the especially good features of the room and suggesting, when possible, improvements. A chapter is devoted to each of the principal rooms of the house, the arrangement of the furniture for comfort and convenience, and its harmony in style and fitness to purpose. A Guide to Laundry Work: a Manual for Home and School. By MARY D. CHAMBERS. Boston: The Boston Cooking School Magazine Co., 1915, pp. 104. $0.75. By mail of the Journal, $0.80. As a basic text-book for teachers and students in Laundering, the Guide to Laundry Work will be found very helpful. This book will appeal also to the scientific housewife of today, as it states the most essential knowledge and fine art of laundering in a concise and clear manner with the fundamental chemistry in a form easily grasped. The arrangement of the matter of the text proceeds in logical order from the first chapter, which deals with processes involved in cleansing and removing stains, to the last chapter which gives a detailed description and cost of appliances used in washing, drying and pressing. Prominent among the distinguishing features of the book are: (1) Time standards for ironing; to do the best work with the least effort and time is always the problem. (2) The page devoted to the subject of setting colors before washing colored materials or restoration after washing. (3) The experiments on water, the making of soap, the testing for adulterations and defects of soap and soap powders. The well organized index and plain clear cut illustrations render this manual very usable as a reference book and text-book. Changes in the Food Supply and their Relation to Nutrition. L. B. MENDEL, New Haven, Conn.: Yale University Press, 1916, pp. 61. Price $0.50. In this lecture, delivered before the Second Pan-American Scientific Congress at Washington, D. C., in January, 1916, the author takes up a number of factors which influence the supply of food energy and its availability where needed. Reference is made to the forecast by Sir William Crookes, in 1898, that the world's wheat supply would fail to meet the demand within 30 years and the author cites a number of factors which make such speculations futile, among them being increased acreage, improved agriculture, and progress in nutrition and food chemistry. The various methods of food preservation, such as cold storage, desiccation, and food conservation, like the better utilization of by-products and new foods, are discussed at length with reference to their effect on food supply. In considering the importance of transportation in this connection it is stated that "the development of commerce among nations having adequate means of communication has rendered the distribution of food materials easy and developed a sense of security (under normal conditions) against failure of food supplies. The growing organization of transportation facilities has encouraged the introduction of dietary changes never thought possible or even contemplated a few generations ago." The author points out that, while the dietary habits of a community or nation may appear as fairly fixed from generation to generation, changes in eating habits are quite common, and gives as examples the increasing use of fresh fruits, sugar, edible fats, green vegetables, etc. Attention is called to the contributions of physiology and food chemistry to the problems of food supply, especially the knowledge of the importance of the so-called "accessory diet factors" or "vitamins" and the amino acid content of the proteins. Speaking of the importance of improvement of household science in a better understand ing of the principles of human nutrition, the author says, "herein lies the significance of the notable 'home economics movement' of the present time. Nutrition and its relation to the food supply is in no small measure a problem of the home. Just as the lessons of modern science are permeating the practice of up-to-date agriculture, so they ought to influence and modify the performance of the household" The numerous footnote references throughout the volume add to its usefulness. Schools of To-morrow. By JOHN DEWEY and EVELYN DEWEY. New York: E. P. Dutton and Company, 1915, pp. 316. $1.50. By mail of the Journal, $1.61. Those who have read over and over again Dr. John Dewey's School and Society and whose educational ideals have been molded to a great extent by that book, have welcomed this new work, written in collaboration with his daughter, that shows some ways in which the ideals of the former book have been worked out concretely in more and more schools. The schools used for illustration are selected from various parts of the country and include that of Mrs. Johnson of Fair Hope, Ala., the University School, Columbia, Mo., The Francis W. Parker School, and some of the public schools of Chicago; one of the Indianapolis public schools, and the well known Gary schools. The parent who wishes to gain an understanding of the aim and purpose of the most modern type of education and an idea of what the school may become, will find this book most illuminating. Every teacher should read it not only for the information gained, but for the inspiration it will bring. The teacher of Home Economics will be especially interested in Chapters VII to X, dealing with the relation of the school to the community; the school as a social settlement; industry and education; democracy and education. The description of the work for girls and boys in Indianapolis in one of the poorest districts of the city, with the account of the influence that this school gained on the home and the community, marks an achievement that cannot fail to point the way to much greater opportunities for the Home Economics teacher than have yet been realized. Education through industry is illustrated by the familiar work at Gary, by some of the Chicago public school work, and that of Cincinnati. In connection with the latter it is suggested that factories and stores will not be the only community institutions that will furnish laboratories for the school children of the city. The city college, with its plan of giving the home economics pupils practice in connection with the city hospital, and the engineering and architecture students work in the machine shops and draft rooms of the city, is pointing the way toward the further development of such coöperation. One cannot close a review of this book without speaking of the great emphasis that it places upon the relation of education to democracy. "The conventional type of education which trains children to docility and obedience, to the careful performance of imposed tasks because they are imposed, regardless of where they lead, is suited to an autocratic society. . . Children in school must be allowed freedom so that they will know what its use means when they become the controlling body, and they must be allowed to develop active qualities of initiative, independence, and resourcefulness, before the abuses and failures of democracy will disappear." BOOKS RECEIVED Diet for Children. By Louise E. Hogan. Indianapolis: The Bobbs-Merrill Co., 1916, pp. 160. $0.75. Fifty Years of Association Work Among Young Women 1866-1916. A History of Y. W. C. A. in the U. S. A. By Elizabeth Wilson. New York: National Board of Y. W. C. A., 1916, pp. 402. $1.35. A History of the Family as a Social and Educational Institution. By Willystine Goodsell. New York: Macmillan Co., 1915, pp. 588. $2.00. The House on Henry Street. By Lillian D. Wald. New York: Henry Holt & Co., 1915, pp. 317. $2.00. How to Live. Rules for Healthful Living Based on Modern Science. By Irving Fisher & Eugene Lyman Fisk. New York: Funk & Wagnalls Co., ed. 3, 1915, pp. 345. $1.00. Journal of Proceedings and Addresses of 53d Annual Meeting of the National Education Association of the U. S. held at Oakland, Cal., August 16-27, 1915. Secretary's Office, Ann Arbor, Mich, 1915, pp. 1193. Marvels of Our Bodily Dwelling. By Mary Wood-Allen. Philadelphia: The Vir Publishing Company, 1915, pp. 328. $1.20. Nutritional Physiology. By Percy G. Stiles. Philadelphia: W. B. Saunders Company, 2d ed., 1915, pp. 288. $1.25. By mail of the Journal, $1.36. Old Age Poverty in Greenwich Village. By Mabel Louise Nassau. New York: Fleming H. Revell Co. (Greenwich House Series No. 6), 1915, pp. 105. $0.60. Painless Childbirth Euctocia and Nitrous Oxid-Oxygen Analgesia. By Carl H. Davis. Chicago: Forbes and Company, 1916, pp. 134. $1.00. The Physiology of Amino Acids. By Frank P. Underhill. New Haven: Yale University Press, 1915, pp. 169. $1.35. The Principles of Health Control. By Francis M. Walters. New York: D. C. Heath & Co., 1916, pp. 476. $1.50. A Study of Living Conditions of Self-Supporting Women in New York City. By Esther Packard. New York: Metropolitan Board of the Young Women's Christian Association, 1916, pp. 96. $0.25. What to Eat and Why. By G. Carroll Smith. Philadelphia: 2d ed., 1915, pp. 377. $2.50. By mail of the Journal, $2.65. Your Baby: a Guide for Mothers. By Edith B. Lowry. Chicago: Forbes and Company, 1915, pp. 254. $1.00. By mail of the Journal, $1.07. PAMPHLETS RECEIVED A Woman's Clothing Budget: A little discussion on the proper expenditure of varying dress allowances. Wm. Filene's Sons Company, Boston, Mass. Clothes: A little book that looks the question of clothes squarely in the face. Personal Service Bureau, Wm. Filene's Sons Company, Boston, Mass., pp. 23. Community Sickness Survey Rochester, N. Y. By Lee K. Frankel and Louis I. Dublin. Washington, D. C.: Gov. Printing Office, 1916, pp. 16. $.05. Supt. of Documents (U. S. Public Health Service Reprint No. 326.) The Etiquette and Service of the Table. By the Dept. of Domestic Science of the Kansas State Agr. College, Manhattan, Kansas. Dept. of Printing, ed. 3 rev. and rewritten, 1916, pp. 32. Bibliography. Fermented Milks. By L. A. Rogers. Washington, D. C.: Government Printing Office, 1916, pp. 31. Superintendent of Documents. U. S. Department of Agriculture Bulletin 319. The Fireless Cooker and Its Uses. By Helen Canon and Lucile Brewer. Ithaca, N. Y.: N. Y. State College of Agr. at Cornell University, 1915, pp. 273–296. Bibliography. (Cornell Reading Courses, Farmhouse Series No. 9, vol. 4, No. 95) Free to residents of N. Y. State. Ithaca, N. Y.: N. Y. State The Life of Primitive Woman. By Blanche Evans Hazard. College of Agr. at Cornell University, 1915, pp. 201-256. for programs. (Cornell Reading Courses, Rural Life Series No. 11, vol. 4, No. 91) free to residents of N. Y. State. National Education Association Yearbook and List of Active Members. Year Dec. 31, 1914Dec. 31, 1915. Secretary's Office, Ann Arbor, Mich., 1915, pp. 375. The Nutritive Value of Boiled Milk. By Amy Daniels and Sylvia Stuessy with the coöperation of Emma Francis. Chicago: American Medical Association, 1916, pp. 10. (Reprinted from the American Journal of Diseases of Children, January, 1916.) Social Service Organization in Ohio. Columbus, Ohio: Div. Public Health Education and Tuberculosis of Ohio State Board of Health, 1915, pp. 289. Some Food Facts. By Mary S. Rose. New York City: Teachers College, 1914, pp. 6. Technical Education Bulletin no. 27. $0.05. Standards for Milk. By John F. Anderson. Washington, D. C.: Government Printing Office, 1916, pp. 8. U. S. Public Health Service Reprint no. 318. Study Outlines of Domestic Economy Course. Austin, Texas: University of Texas, 1915, pp. 17. Bulletin of the University of Texas, 1915, no. 55, October 1, 1915. A Survey of Your Household Finances. By Benjamin R. Andrews. New York City: Teachers College, 1914, pp. 16. Technical Education Bulletin no. 26. $0.10. Tentative Course of Study in Household Arts for the Seventh and Eighth Grades Speyer School 1914-15. New York City: Teachers College, 1915, pp. 31. Technical Education Bulletin no. 29. $0.20. |