Ontario Teachers' Manuals: Household Management
Free

Ontario Teachers' Manuals: Household Management

By Ontario. Ministry of Education
Free
Book Description
Table of Contents
  • ONTARIO TEACHERS' MANUALS
  • HOUSEHOLD MANAGEMENT
    • CONTENTS
    • PUBLIC AND SEPARATE SCHOOL COURSE OF STUDY
      • DETAILS
      • FORM III: JUNIOR GRADE
      • FORM III: SENIOR GRADE
      • FORM IV: JUNIOR GRADE
      • FORM IV: SENIOR GRADE
    • DETAILS
    • FORM III: JUNIOR GRADE
    • FORM III: SENIOR GRADE
    • FORM IV: JUNIOR GRADE
    • FORM IV: SENIOR GRADE
    • HOUSEHOLD MANAGEMENT
    • CHAPTER I
      • INTRODUCTION
      • CORRELATION WITH OTHER SCHOOL SUBJECTS
      • ROOMS
      • EQUIPMENT
      • TABLES
      • $1
      • SEATS
      • RACKS
      • SINKS
      • CLASS CUPBOARD
      • STOVES
      • BLACK-BOARDS
      • ILLUSTRATIVE MATERIAL
      • BOOK-CASE
      • UTENSILS
      • EQUIPMENT FOR TWENTY-FOUR PUPILS
      • I. CLASS TABLE
      • II. SINK AND WALLS
      • III. GENERAL CUPBOARD EQUIPMENT
      • IV. KITCHEN LINEN
      • V. CLEANING CUPBOARD
      • VI. LAUNDRY EQUIPMENT
      • VII. DINING-ROOM EQUIPMENT
      • VIII. MISCELLANEOUS
      • EQUIPMENT FOR ORDINARY CLASS-ROOMS
      • FOOTNOTE:
      • PACKING-BOX EQUIPMENT
      • FOR CLASS
      • INDIVIDUAL EQUIPMENT FOR SIX PUPILS
    • INTRODUCTION
    • CORRELATION WITH OTHER SCHOOL SUBJECTS
    • ROOMS
    • EQUIPMENT
    • TABLES
    • $1
    • SEATS
    • RACKS
    • SINKS
    • CLASS CUPBOARD
    • STOVES
    • BLACK-BOARDS
    • ILLUSTRATIVE MATERIAL
    • BOOK-CASE
    • UTENSILS
    • EQUIPMENT FOR TWENTY-FOUR PUPILS
    • I. CLASS TABLE
    • II. SINK AND WALLS
    • III. GENERAL CUPBOARD EQUIPMENT
    • IV. KITCHEN LINEN
    • V. CLEANING CUPBOARD
    • VI. LAUNDRY EQUIPMENT
    • VII. DINING-ROOM EQUIPMENT
    • VIII. MISCELLANEOUS
    • EQUIPMENT FOR ORDINARY CLASS-ROOMS
    • FOOTNOTE:
    • PACKING-BOX EQUIPMENT
    • FOR CLASS
    • INDIVIDUAL EQUIPMENT FOR SIX PUPILS
    • CHAPTER II
      • SUGGESTIONS FOR CLASS MANAGEMENT
      • TEACHERS' PREPARATION
      • NUMBER IN THE CLASS
      • UNIFORMS, ETC.
      • DISCIPLINE
      • DIVISION OF THE PERIODS
      • HOUSEHOLD MANAGEMENT
        • JUNIOR FOURTH CARD
      • JUNIOR FOURTH CARD
      • ASSIGNMENT OF WORK
      • SUPPLIES
      • PRACTICE WORK AT HOME
      • GENERAL SUGGESTIONS
      • SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
    • SUGGESTIONS FOR CLASS MANAGEMENT
    • TEACHERS' PREPARATION
    • NUMBER IN THE CLASS
    • UNIFORMS, ETC.
    • DISCIPLINE
    • DIVISION OF THE PERIODS
    • HOUSEHOLD MANAGEMENT
      • JUNIOR FOURTH CARD
    • JUNIOR FOURTH CARD
    • ASSIGNMENT OF WORK
    • SUPPLIES
    • PRACTICE WORK AT HOME
    • GENERAL SUGGESTIONS
    • SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
    • CHAPTER III
      • FORM III: JUNIOR GRADE
      • CORRELATIONS
    • FORM III: JUNIOR GRADE
    • CORRELATIONS
    • CHAPTER IV
      • FORM III: SENIOR GRADE
      • LESSON I
      • Survey of Equipment, Uniform, etc.
      • LESSON II
      • Use of Equipment
      • Development of a Lesson on Cleaning
      • MEANING OF CLEANING
      • METHODS OF CLEANING
      • COMMON HOUSEHOLD CLEANSING AGENTS
      • BLACK-BOARD OUTLINE
      • LESSONS III, IV, ETC.
      • DISH WASHING
      • TABLE CLEANING (CLASS WORK)
      • SINK CLEANING
      • DUSTING
      • MEASURES AND RECIPES
      • MEASURES
      • TABLE OF EQUIVALENT MEASURES AND WEIGHTS
      • PLAN OF LESSON ON MEASURING
      • TIME LIMIT
      • PREPARATION
      • DEVELOPMENT
      • PRACTICAL WORK TO APPLY MEASURING
      • SERVING
      • NOTE-TAKING
      • HOUSEKEEPING
      • RECIPE FOR COCOA
      • RECIPES
    • FORM III: SENIOR GRADE
    • LESSON I
    • Survey of Equipment, Uniform, etc.
    • LESSON II
    • Use of Equipment
    • Development of a Lesson on Cleaning
    • MEANING OF CLEANING
    • METHODS OF CLEANING
    • COMMON HOUSEHOLD CLEANSING AGENTS
    • BLACK-BOARD OUTLINE
    • LESSONS III, IV, ETC.
    • DISH WASHING
    • TABLE CLEANING (CLASS WORK)
    • SINK CLEANING
    • DUSTING
    • MEASURES AND RECIPES
    • MEASURES
    • TABLE OF EQUIVALENT MEASURES AND WEIGHTS
    • PLAN OF LESSON ON MEASURING
    • TIME LIMIT
    • PREPARATION
    • DEVELOPMENT
    • PRACTICAL WORK TO APPLY MEASURING
    • SERVING
    • NOTE-TAKING
    • HOUSEKEEPING
    • RECIPE FOR COCOA
    • RECIPES
    • CHAPTER V
      • FORM III: SENIOR GRADE (Continued)
      • COOKERY
      • LESSON ON THE THERMOMETER
      • LESSONS II, III, IV, ETC.
      • Plan of Lesson on Boiling Carrots
      • AIM
      • TIME LIMIT
      • PREPARATION FOR PRACTICAL WORK
      • PRACTICAL WORK
      • DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING
      • SERVING
      • HOUSEKEEPING
      • RECIPE: BOILED CARROTS
      • Plan of Lesson on Simmering: Apples
      • INTRODUCTION
      • DISCUSSION OF RECIPE
      • PRACTICAL WORK
      • DEVELOPMENT OF IDEAS OF SIMMERING
      • SERVING
      • HOUSEKEEPING
      • RECIPE (INDIVIDUAL): CODDLED APPLES
      • METHODS OF COOKING: DETAILS
      • BOILING
      • SIMMERING
      • STEAMING
      • STEEPING
      • TOASTING
      • BROILING
      • PAN-BROILING
      • SAUT√ČING
      • BAKING
      • FRYING
      • SUGGESTIONS FOR THE USE OF LEFT-OVERS
      • BREAD
      • CAKE
      • MEAT
      • FISH
      • EGGS
      • CHEESE
      • VEGETABLES
      • CANNED FRUIT
      • BEVERAGES
      • MEANING OF BEVERAGES
      • KINDS OF BEVERAGES
      • TEA
      • COFFEE
      • COCOA
      • CHOCOLATE
      • TABLE SETTING
      • PREPARATION
      • ARRANGEMENT
      • TABLE MANNERS
      • RULES FOR CORRECT TABLE MANNERS
    • FORM III: SENIOR GRADE (Continued)
    • COOKERY
    • LESSON ON THE THERMOMETER
    • LESSONS II, III, IV, ETC.
    • Plan of Lesson on Boiling Carrots
    • AIM
    • TIME LIMIT
    • PREPARATION FOR PRACTICAL WORK
    • PRACTICAL WORK
    • DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING
    • SERVING
    • HOUSEKEEPING
    • RECIPE: BOILED CARROTS
    • Plan of Lesson on Simmering: Apples
    • INTRODUCTION
    • DISCUSSION OF RECIPE
    • PRACTICAL WORK
    • DEVELOPMENT OF IDEAS OF SIMMERING
    • SERVING
    • HOUSEKEEPING
    • RECIPE (INDIVIDUAL): CODDLED APPLES
    • METHODS OF COOKING: DETAILS
    • BOILING
    • SIMMERING
    • STEAMING
    • STEEPING
    • TOASTING
    • BROILING
    • PAN-BROILING
    • SAUT√ČING
    • BAKING
    • FRYING
    • SUGGESTIONS FOR THE USE OF LEFT-OVERS
    • BREAD
    • CAKE
    • MEAT
    • FISH
    • EGGS
    • CHEESE
    • VEGETABLES
    • CANNED FRUIT
    • BEVERAGES
    • MEANING OF BEVERAGES
    • KINDS OF BEVERAGES
    • TEA
    • COFFEE
    • COCOA
    • CHOCOLATE
    • TABLE SETTING
    • PREPARATION
    • ARRANGEMENT
    • TABLE MANNERS
    • RULES FOR CORRECT TABLE MANNERS
    • CHAPTER VI
      • FORM IV: JUNIOR GRADE
      • THE KITCHEN
      • THE KITCHEN FIRE
      • LESSON I
      • Requirements of a Kitchen Fire
      • HEAT
      • OXYGEN
      • FUELS
      • THE KITCHEN STOVE
      • LESSON II
      • THE FIRELESS COOKER
      • PRINCIPLES OF THE FIRELESS COOKER
      • REASONS FOR THE USE OF THE FIRELESS COOKER
      • WAYS OF USING THE FIRELESS COOKER
      • A HOME-MADE FIRELESS COOKER
    • FORM IV: JUNIOR GRADE
    • THE KITCHEN
    • THE KITCHEN FIRE
    • LESSON I
    • Requirements of a Kitchen Fire
    • HEAT
    • OXYGEN
    • FUELS
    • THE KITCHEN STOVE
    • LESSON II
    • THE FIRELESS COOKER
    • PRINCIPLES OF THE FIRELESS COOKER
    • REASONS FOR THE USE OF THE FIRELESS COOKER
    • WAYS OF USING THE FIRELESS COOKER
    • A HOME-MADE FIRELESS COOKER
    • CHAPTER VII
      • FORM IV: JUNIOR GRADE (Continued)
      • STUDY OF FOOD
      • LESSON I
      • USES OF FOOD
      • LESSON II
      • NECESSARY SUBSTANCES IN FOOD
      • SOURCES OF FOOD
      • STUDY OF THE COMMON FOODS
      • STUDY OF MILK
      • Lesson I
      • COMPOSITION
      • Lesson II
      • FOOD VALUE
      • CARE
      • EFFECT OF HEAT
      • STUDY OF EGGS
      • Lesson I
      • PARTS
      • METHODS OF PRESERVING
      • TESTS
      • CARE
      • Lesson II
      • COMPOSITION
      • EFFECT OF HEAT ON EGGS
      • CONCLUSIONS
      • Lessons III, IV, etc.
      • USES OF EGGS
      • STUDY OF VEGETABLE FOOD
      • Lesson I
      • SOURCE
      • PARTS OF PLANTS USED AS FOOD
      • Lesson II
      • COMPOSITION OF ANY PART OF A PLANT
      • COMPOSITION OF POTATO JUICE
      • GENERAL COMPOSITION OF PLANT JUICE
      • Lesson III
      • COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
      • Lesson IV
      • DRIED VEGETABLES AND FRUIT
      • THE COOKING OF VEGETABLE FOOD
      • GENERAL RULES FOR COOKING VEGETABLES
      • PREPARATION
      • COOKING
      • VEGETABLE RECIPE
      • GENERAL RULES FOR COOKING FRUIT
      • FRESH FRUIT
      • DRIED FRUIT
      • Lessons V, VI, etc.
      • POINTS IN COOKING POTATOES
      • USE OF STARCH TO THICKEN LIQUIDS
      • EXPERIMENTS IN USING STARCH FOR THICKENING
      • CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
      • BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
      • VARIATIONS OF BASIC RECIPE
      • CREAM OF VEGETABLE SOUPS
      • PRINCIPLES OF CREAM SOUPS
      • OUTLINE OF LESSONS ON COOKING SEEDS
      • CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
      • LEGUMES: PEAS, BEANS, LENTILS
      • NUTS
      • SALADS
      • INGREDIENTS OF SALADS
      • FOOD VALUES OF SALADS
      • PREPARATION OF SALAD INGREDIENTS
      • DRESSINGS FOR SALADS
      • STUDY OF MINERAL FOOD
      • SUMMARY OF SOURCES OF MINERAL FOODS
      • DIET
      • REFERENCE TABLES OF FOOD CONSTITUENTS
      • PREPARING AND SERVING MEALS
      • RULES FOR SERVING
    • FORM IV: JUNIOR GRADE (Continued)
    • STUDY OF FOOD
    • LESSON I
    • USES OF FOOD
    • LESSON II
    • NECESSARY SUBSTANCES IN FOOD
    • SOURCES OF FOOD
    • STUDY OF THE COMMON FOODS
    • STUDY OF MILK
    • Lesson I
    • COMPOSITION
    • Lesson II
    • FOOD VALUE
    • CARE
    • EFFECT OF HEAT
    • STUDY OF EGGS
    • Lesson I
    • PARTS
    • METHODS OF PRESERVING
    • TESTS
    • CARE
    • Lesson II
    • COMPOSITION
    • EFFECT OF HEAT ON EGGS
    • CONCLUSIONS
    • Lessons III, IV, etc.
    • USES OF EGGS
    • STUDY OF VEGETABLE FOOD
    • Lesson I
    • SOURCE
    • PARTS OF PLANTS USED AS FOOD
    • Lesson II
    • COMPOSITION OF ANY PART OF A PLANT
    • COMPOSITION OF POTATO JUICE
    • GENERAL COMPOSITION OF PLANT JUICE
    • Lesson III
    • COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
    • Lesson IV
    • DRIED VEGETABLES AND FRUIT
    • THE COOKING OF VEGETABLE FOOD
    • GENERAL RULES FOR COOKING VEGETABLES
    • PREPARATION
    • COOKING
    • VEGETABLE RECIPE
    • GENERAL RULES FOR COOKING FRUIT
    • FRESH FRUIT
    • DRIED FRUIT
    • Lessons V, VI, etc.
    • POINTS IN COOKING POTATOES
    • USE OF STARCH TO THICKEN LIQUIDS
    • EXPERIMENTS IN USING STARCH FOR THICKENING
    • CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
    • BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
    • VARIATIONS OF BASIC RECIPE
    • CREAM OF VEGETABLE SOUPS
    • PRINCIPLES OF CREAM SOUPS
    • OUTLINE OF LESSONS ON COOKING SEEDS
    • CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
    • LEGUMES: PEAS, BEANS, LENTILS
    • NUTS
    • SALADS
    • INGREDIENTS OF SALADS
    • FOOD VALUES OF SALADS
    • PREPARATION OF SALAD INGREDIENTS
    • DRESSINGS FOR SALADS
    • STUDY OF MINERAL FOOD
    • SUMMARY OF SOURCES OF MINERAL FOODS
    • DIET
    • REFERENCE TABLES OF FOOD CONSTITUENTS
    • PREPARING AND SERVING MEALS
    • RULES FOR SERVING
    • CHAPTER VIII
      • FORM IV: JUNIOR GRADE (Continued)
      • CARE OF THE HOUSE
      • DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM
      • DIRECTIONS FOR WEEKLY SWEEPING
      • DIRECTIONS FOR WEEKLY DUSTING
      • CARE AND CLEANING OF METALS
      • IRON OR STEEL
      • TIN
      • GRANITE AND ENAMEL WARE
      • ALUMINIUM
      • ZINC
      • GALVANIZED IRON
      • COPPER OR BRASS
      • SILVER
      • RECIPE FOR SILVER POLISH
    • FORM IV: JUNIOR GRADE (Continued)
    • CARE OF THE HOUSE
    • DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM
    • DIRECTIONS FOR WEEKLY SWEEPING
    • DIRECTIONS FOR WEEKLY DUSTING
    • CARE AND CLEANING OF METALS
    • IRON OR STEEL
    • TIN
    • GRANITE AND ENAMEL WARE
    • ALUMINIUM
    • ZINC
    • GALVANIZED IRON
    • COPPER OR BRASS
    • SILVER
    • RECIPE FOR SILVER POLISH
    • CHAPTER IX
      • FORM IV: JUNIOR GRADE (Continued)
      • LAUNDRY WORK
      • OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES
      • Materials
      • Lesson II
      • PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES
      • PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES
      • REMOVAL OF STAINS
      • OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS
      • EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE
      • POINTS IN WASHING WOOLLENS
      • STEPS IN WASHING WOOLLEN MATERIALS
    • FORM IV: JUNIOR GRADE (Continued)
    • LAUNDRY WORK
    • OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES
    • Materials
    • Lesson II
    • PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES
    • PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES
    • REMOVAL OF STAINS
    • OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS
    • EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE
    • POINTS IN WASHING WOOLLENS
    • STEPS IN WASHING WOOLLEN MATERIALS
    • CHAPTER X
      • FORM IV: SENIOR GRADE
      • FOODS
      • PRESERVATION OF FOOD
      • CAUSE OF DECAY
      • BACTERIA
      • CONDITIONS OF BACTERIAL GROWTH
      • MEANS OF OVERCOMING BACTERIA
      • CANNING
      • CARE OF JARS
      • PREPARATION OF FRUIT
      • SYRUP FOR CANNING
      • METHODS OF CANNING
      • JAMS AND PRESERVES
      • POINTS IN MAKING JAM
      • JELLY
      • COMPOSITION OF JELLY
      • PARTS OF FRUIT CONTAINING MOST PECTIN
      • FRUITS CONTAINING MOST PECTIN
      • METHOD OF MAKING JELLY
      • METHODS OF COVERING JAM OR JELLY
      • PICKLING
    • FORM IV: SENIOR GRADE
    • FOODS
    • PRESERVATION OF FOOD
    • CAUSE OF DECAY
    • BACTERIA
    • CONDITIONS OF BACTERIAL GROWTH
    • MEANS OF OVERCOMING BACTERIA
    • CANNING
    • CARE OF JARS
    • PREPARATION OF FRUIT
    • SYRUP FOR CANNING
    • METHODS OF CANNING
    • JAMS AND PRESERVES
    • POINTS IN MAKING JAM
    • JELLY
    • COMPOSITION OF JELLY
    • PARTS OF FRUIT CONTAINING MOST PECTIN
    • FRUITS CONTAINING MOST PECTIN
    • METHOD OF MAKING JELLY
    • METHODS OF COVERING JAM OR JELLY
    • PICKLING
    • CHAPTER XI
      • FORM IV: SENOR GRADE (Continued)
      • COOKERY
      • OUTLINE OF LESSON ON FLOUR
      • OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES
      • LESSON I
      • CAKE MAKING
      • LESSONS II AND III
      • BASIC RECIPE FOR CAKE
      • VARIATIONS OF BASIC RECIPE FOR CAKE
      • BASIC RECIPE FOR BISCUITS, ETC.
      • VARIATIONS OF BASIC RECIPE FOR BISCUITS
      • BREAD MAKING
      • LESSON I
      • OUTLINE OF LESSONS ON YEAST
      • LESSON II
      • PRACTICAL BREAD-MAKING
      • LESSON III
      • FANCY BREADS
      • THE BREAD-MIXER
      • PASTRY
      • OUTLINE OF LESSON ON PASTRY
    • FORM IV: SENOR GRADE (Continued)
    • COOKERY
    • OUTLINE OF LESSON ON FLOUR
    • OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES
    • LESSON I
    • CAKE MAKING
    • LESSONS II AND III
    • BASIC RECIPE FOR CAKE
    • VARIATIONS OF BASIC RECIPE FOR CAKE
    • BASIC RECIPE FOR BISCUITS, ETC.
    • VARIATIONS OF BASIC RECIPE FOR BISCUITS
    • BREAD MAKING
    • LESSON I
    • OUTLINE OF LESSONS ON YEAST
    • LESSON II
    • PRACTICAL BREAD-MAKING
    • LESSON III
    • FANCY BREADS
    • THE BREAD-MIXER
    • PASTRY
    • OUTLINE OF LESSON ON PASTRY
    • CHAPTER XII
      • FORM IV: SENIOR GRADE (Continued)
      • MEAT
      • LESSON I
      • LESSON II
      • LESSON III
      • GENERAL RULES FOR COOKING MEAT
      • FISH
      • GELATINE
      • FROZEN DISHES
      • VALUE OF FROZEN DISHES
      • KINDS OF FROZEN DISHES
      • PRACTICAL WORK
      • PLANNING AND PREPARATION OF MEALS
    • FORM IV: SENIOR GRADE (Continued)
    • MEAT
    • LESSON I
    • LESSON II
    • LESSON III
    • GENERAL RULES FOR COOKING MEAT
    • FISH
    • GELATINE
    • FROZEN DISHES
    • VALUE OF FROZEN DISHES
    • KINDS OF FROZEN DISHES
    • PRACTICAL WORK
    • PLANNING AND PREPARATION OF MEALS
    • CHAPTER XIII
      • FORM IV: SENIOR GRADE (Continued)
      • INFANT FEEDING
      • RECIPE FOR MODIFIED MILK
      • DIRECTIONS FOR PASTEURIZING MILK
      • CARE OF BOTTLES
      • CARE OF FOOD
      • SCHEDULE FOR FEEDING A HEALTHY CHILD DURING THE FIRST YEAR
    • FORM IV: SENIOR GRADE (Continued)
    • INFANT FEEDING
    • RECIPE FOR MODIFIED MILK
    • DIRECTIONS FOR PASTEURIZING MILK
    • CARE OF BOTTLES
    • CARE OF FOOD
    • SCHEDULE FOR FEEDING A HEALTHY CHILD DURING THE FIRST YEAR
    • CHAPTER XIV
      • FORM IV: SENIOR GRADE (Continued)
      • HOUSEHOLD SANITATION
      • 1. MEANS OF BACTERIA ENTERING THE BODY
      • 2. COMMON DISEASE-PRODUCING BACTERIA
      • 3. METHODS OF SANITATION
      • 4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS
      • 5. METHODS OF DISINFECTING
      • HOME NURSING
      • LESSON I
      • THE SICK ROOM
      • METHODS OF DISINFECTING
      • LESSON II
      • THE PATIENT
      • POULTICES
      • FOMENTATIONS
    • FORM IV: SENIOR GRADE (Continued)
    • HOUSEHOLD SANITATION
    • 1. MEANS OF BACTERIA ENTERING THE BODY
    • 2. COMMON DISEASE-PRODUCING BACTERIA
    • 3. METHODS OF SANITATION
    • 4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS
    • 5. METHODS OF DISINFECTING
    • HOME NURSING
    • LESSON I
    • THE SICK ROOM
    • METHODS OF DISINFECTING
    • LESSON II
    • THE PATIENT
    • POULTICES
    • FOMENTATIONS
    • BIBLIOGRAPHY
      • THE HOME
      • SCIENCE AND SANITATION
      • FOOD AND DIETETICS
      • COOKING AND SERVING
      • LAUNDRY WORK
      • HOME NURSING
      • ECONOMICS
      • MAGAZINES
      • Transcriber's Notes:
    • THE HOME
    • SCIENCE AND SANITATION
    • FOOD AND DIETETICS
    • COOKING AND SERVING
    • LAUNDRY WORK
    • HOME NURSING
    • ECONOMICS
    • MAGAZINES
    • Transcriber's Notes:
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