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The Pamphlet Collection of Sir Robert Stout: Volume 30

Specific Subjects

Specific Subjects.

The subjects most frequently selected by teachers are Algebra and Animal Physiology in boys' schools, and Domestic Economy and Animal Physiology in girls' schools.

50.Blackie's Algebra. Three Parts and Answers.
51.Nelson's Algebra. Two Parts.
52.Huxley's Science Primer.
53.Miller's Animal Physiology. Three Parts.
54.Blackie's Animal Physiology. Three Parts.
55.Blackie's Botany. Three Parts.
56.Fothergill's Domestic Economy. Three Parts.
57.Harrison's Science of Home Life. Three Parts.
58.The Making of the Home. By Mrs. Barnett.

With reference to Cookery, the first suggestion that the teaching of this subject should be introduced into the girls' schools under the School Board for London was made by Mr. John Macgregor, in January, 1874. In 1876, two class-rooms were opened in which instruction in cookery was given to female pupils, and two more were added in the following year. In 1878, a more comprehensive scheme was adopted. It was decided to build cookery class-rooms, technically called "centres," in the playgrounds of convenient schools, in which pupils from the Board Schools within a certain distance were to receive instruction. The first of these centres was erected at the Stephen Street School, Edgware Road. At the present time there are sixty-eight such centres, while more are being built or projected. In addition to these, in seven schools, so near the boundary of the School Board area as to be beyond the range of any centre, cookery is taught in one of the class-rooms fitted up for that purpose. page 8 In 1882, the Committee of Council on Education recognised practical cookery as a subject for instruction,:.nd offered an annual grant of 4s. for every girl who, having attained the age of twelve years, should receive forty hours' instruction in cookery during her school year, not less than 20 of which were to be spent in cooking with the child's own hands. The limit of age is now taken away, but the grant is restricted to girls who have reached the Fourth Standard. The cooking staff consists of three superintendents, with an instructor and a kitchen-maid for each centre. At the present time there are more than 13,000 girls on the roll for cookery instruction. This represents about half the number who receive instruction during the year. The average attendance is about 78 or 79 per cent.

The cookery class-room measures about 21 feet by 18 feet, and is shown upon the plan exhibited, No. 148. A class of thirty pupils can be taught at one time. The fittings consist of:—1. A counter with gas stove in centre. 2. Two fire-place openings, one fitted with a range, and the second with an ordinary kitchen range, with oven and boiler. 3. A dresser. 4. A wash-up, with sink. 5. A gallery for the pupils. 6. A cloak-room. The cost of each class-room is about £450.

59.Plans of a Cookery Centre.
60.Instruction in Cookery—Book of Receipts.
61.General Axioms for Plain Cookery.
62.Ditto, large Type, mounted on Roll.