An eminent authority[1] says: "Up to the age of sixteen even a lucid statement of principles is received by all but a few pupils as dogma. They do not and cannot in any adequate sense realize the reasoning process by which scientific conclusions are reached. They are taught not only facts but classifications and laws, and causes in relation to their effect. These are not, in the majority of cases, elaborated by the pupil. The teaching of them accordingly degenerates into a statement of facts, and the learning of them into an act of memory."

To obviate this condition, or to at least neutralize its effects somewhat, is one of the principal reasons for introducing Domestic Science into the Public School curriculum; a science which relates so closely to the daily life that it cannot be left to an act of memory; where cause and effect are so palpable that the pupil may readily arrive at an individual conclusion.

The aim of this text-book is to assist the pupil in acquiring a knowledge of the fundamental principles of correct living, to co-ordinate the regular school studies so as to make a practical use of knowledge already acquired. Arithmetic plays an important part in the arranging of weights and measures, in the study of the analysis and relative value of various kinds of food, in estimating the cost of manufactured products in proportion to their market value, in the purchase of food material, etc. History and geography are closely allied to the study of the diet and customs of the different countries, with their variety of climate and products. Physiology and temperance principles permeate the whole course of study. In addition to these are the direct lessons, provided by the practice work, in neatness, promptness and cleanliness. It will therefore be necessary to have a wide general knowledge before entering upon a course in Domestic Science.

Owing to the limited time allowed for this course in the Public Schools, it will be impossible to teach more than a few of the first principles governing each department of the work, viz., a knowledge of the constituent parts of the human body; the classification of food and the relation of each class to the sustenance and repair of the body; simple recipes illustrating the most wholesome and economical methods of preparing the various kinds of food; the science of nutrition, economy and hygiene; general hints on household management, laundry work, and care of the sick.

To enter more fully into the chemistry of food, bacteriology, etc., would tend to cause confusion in the mind of the average school girl, and possibly create a distaste for knowledge containing so much abstract matter.

This book is not a teacher's manual, nor is it intended to take the place of the teacher in any way. The normal training prescribed for teachers will enable them to supplement the information contained herein, by a much more general and comprehensive treatment of the various questions, than would be possible or judicious in a primary text-book. It has been found difficult for pupils to copy the recipes given with each lesson, or to write out the instructions carefully without infringing upon the time which should be devoted to practice work.[2] In order to meet this difficulty, also to enable the pupil to work at home under the same rules which govern the class work, simple recipes are given, beginning with a class requiring a knowledge of heat and its effect, going on to those requiring hand dexterity, before attempting the more difficult subjects. After the pupils have acquired a knowledge of the "why and wherefore" of the different processes required in cooking, they will have little difficulty in following the more elaborate recipes given in the numberless cook-books provided for household use. Once the art—and it is a fine art—of cookery is mastered, it becomes not only a pleasant occupation but provides excellent mental exercise, thereby preventing the reaction which frequently follows school life.

The tables given are to be used for reference, and not to be memorized by the pupil.

The writer is greatly indebted to Prof. Atwater for his kindly interest and assistance in providing much valuable information, which in some instances is given verbatim; also to Dr. Gilman Thompson for permission to give extracts from his valuable book, "Practical Dietetics"; to Prof. Kinne, Columbia University (Domestic Science Dept.), for review and suggestions; to Miss Watson, Principal Hamilton School of Domestic Science, for practical hints and schedule for school work. The Boston Cook Book (with Normal Instruction), by Mrs. M.J. Lincoln; and the Chemistry of Cooking and Cleaning, by Ellen H. Richards (Prof. of Sanitary Science, Boston Institute of Technology), and Miss Talbot, are recommended to students who desire further information on practical household matters. The publications of the U.S. Experiment Stations, by Prof. Atwater and other eminent chemists, contain much valuable information.

To the school-girls, and future housekeepers of Ontario, this book is respectfully dedicated.