May 20.] THE NEW ZEALAND GAZETTE. 1829

solids and of objects such as tools, simple machine parts, &c.; the use of squared paper for hand sketching. Construction of plain scales; plans, elevations, sections, and oblique projections of geometrical solids the surfaces of which are bounded by straight lines, and of simple objects based thereon. Drawing to scale from actual parts, dimensioned photographs, or partially completed dimensioned sketches, such tools and simple machines or machine parts, instruments, &c., as pupils who have taken a two-years course in metalwork or in elementary mechanical engineering should be familiar with.

Instruments, Tools, Materials, &c.: The description, use, and care of the various measuring and testing instruments, hand tools, and simple machines used in metalwork or elementary engineering. The description of simple mechanical operations. Methods of setting out work from drawings, and the various operations involved in the completion of a simple piece of metalwork. Characteristic properties of the commoner metals used in metalwork, such as iron, steel, copper, brass, zinc, and sheet tin, and their preparation for workshop requirements.

Bench and Forge Work: Exercises requiring the use of the hammer, chisel, file, and scraper; easy exercises involving the cutting, bending, and joining of cold sheet metal; various methods of fastening metals, such as riveting, screwing, soldering, and brazing; very elementary forge-work, such as bending, drawing-down, upsetting (but not welding), hardening, and tempering a cutting-tool such as chisel, crosscut, flat, drill, or lathe tool.

Housecraft (Cookery and Laundry-work).—Weights and scales, and equivalent measurements in this connexion.

The kitchen, scullery, pantry, and larder: Their position and what they should contain; the care and cleaning of these, and how it should be done; the principles, construction, management, and care of ranges, gas and oil stoves; hot water services; economic and wasteful grates; how to set, light, and regulate fires; fuels, economy of fuel.

Care of kitchen sinks, washing-tubs, traps; necessity for flushing; appliances for cleaning purposes; dust, its source, dangers, and removal; care and cleansing of floors, woodwork (painted, polished, and plain), and windows.

The yard: When and how to clean it; drains, garbage-tins, and water-closets, how to disinfect and deodorize; disposal of kitchen-waste; cleaning and polishing copper, brass, aluminium, steel, enamelled, and other kitchen utensils, and silver, china, and glassware; arrangement of daily and weekly work.

Foods in general use: Nutritive qualities of foods; marketing; appearance of good articles of food; foods in season; where to keep foods, and in what kind of vessels; simple processes of plain cookery, the principles underlying them, and the relative temperatures required therefor—boiling, stewing, frying, steaming, roasting, baking, grilling; soups, plain sauces, puddings, pastry, cakes, bread, cold-meat cookery, clarifying fat and dripping, fruit-preserving, jam-making, pickles; methods of preserving foods, and the principles underlying them; precautions to be observed in the use of tinned and preserved foods. Preparation of beverages in common use, their value as food accessories; difference between a decoction and an infusion. Adulteration of foods; tests for common adulterants of foods and beverages in everyday use.

Complete preparation of simple meals; cost of such meals; the relative proportions of ingredients used; laying a table; the keeping of household accounts; suitable foods for invalids, children, and infants; sterilization of milk and other foods, its advantages and disadvantages; construction of feeding-bottles, cleaning and care of same.

Laundry-work: Sorting and steeping; washing of woollens, prints, silks, laces, household and body linen; boiling, blueing, and wringing; bleaching, drying, damping, folding, and mangling; starching, ironing, airing, and storing. Use and care of utensils and appliances used in these operations.

Simple methods of disinfecting; removal of stains, ink-spots, rust, and mildew; treatment of fast and loose colours, washing and drying blankets. Hard and soft water; composition and action of cleansing-agents in common use; starches and other materials used for stiffening purposes; blue and other colourings, their composition, and dangers attending their use.