Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1913-09-06

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study in manual training during part
of the day. in an effort to discover
their natural bent in vocational edu-
cation. These aims are as follows:
40 make the work pre-yocational; to
acquaint the pupils with tools; to
teach tool processes; TO acquaint the
child with working material; to make
useful articles to hold the child in
school, and to. do practical work. The
work is planned for the pupils in the
eighth grades, although children over
eleven years OF age should be instruct
ed In the manual arts II is hoped
that the retarded pupil will be awak-
ened to the importance of such work,
while the teacher may correlate the
work to advantage.
The supervisor is to plan the work,
prepare written instructions, provide
material. and have general care of the
equipment. He is to direct and criti.
else the work Of the pupils and visit
the schools as. frequently as possible.
In some districts it may be possible
to consolidate schools in this work.
The grade teachers are to cooperate
with the vocational Instructor and un.
der his direction assist in carrying
on the work. All Of the work is to be
practical in character and correlated
more or less with instruction in agri.
culture. In some of the rural school
houses it is difficult to obtain suit
able place to carry on shop work,
while in others It is more convenient.
Elementary Agriculture.
The educational value of an agri-
cultural course together with the eco
nomic reasons for such instruction,
gives the subject a double purpose.
The opportunity of obtaining useful
information and developing mental
powers is excellent in this form of ed
ucation. While In an agricultural re-
gion the department OF public instruc.
ton should in some way offer means
of obtaining instruction in such work.
The child interested in some form of
agriculture finds chance for the
proper enjoyment Of leisure time |:
this 1t helps to solve nany CT the so
cial problems of q community The
following course is not intended to
teach pure science, but rather TO ac-
quaint the child with his environ
ment through local Industries, and
work. All good work in agriculture
in the grades should teach the pupil
to see accurately and to reason cor.
rectly from what is seen. To have
the child do as well as to read and
listen. The purpose and point Of
xfnxu chn511d fos
1. To give first hand knowledge of
nature.
ITO learn the useful and helpful
in nature.
s.-To form permanent, helpful life
To FORM Il Sasis for work in az az.
riculture in the lower grades.
II careful attention is paid to ma
terial it VIII not be difficult to cover
the ground of the course in the TINA
assigned. Material must be on
hand for daily observation as it Is an
absolute fequisition for thought devel
cpment. Children should be guided
along lines OF correct observation II
is better to omit the work entirely
than to try to teach without material.
The public SCHOOLS of Honolulu are
in great need of some fofm of train
ing to prepare the young i'm efficient
ways of living. The matter of taking
correct exercise, the eating of proper
foods, and the importance of SANTA
ton has not been solved by the teach
ers. Many of our school children are
ill-nourished and improperly fed,
which is, in most cases, not due to
economic conditions but rather to
carelessness and ignorance on the
part of the. parents. There are no
available statistics to show the large
number of children yearly retarded
and finally eliminated by lack Of prop
er food to eat and sickness caused by
insanitary conditions. The problem
of the department of public instrnc-
ton is, therefore. to adapt its course
to the needs of the children and their
environment.
The equipment needed in the school
for cooking depends great deal upon
the number of pupils enrolled in the
school and upon the way in which the
course is given. If the school is
crowded and conditions are such that
COOKING cannot be taught daily, a
much smaller equipment is necessary
than is needed by school which
gives lessons in cooking and serves
lunches TO a large number of pupils.
In the larger schools food may be
prepared. and served to the pupils at
a very small cost In this way the
pupil not only gains a first hand
knowledge of the best way to pre-
pare foods, but also good idea of
the relative nutritive value of what
he eats. In all courses in cooking, it
lis of prime Importance that the child
should be taught the relative econo-
mic and nutritive values of foods.
He should also be taught the neces-
sity of absolute cleanliness and neat
ness in the preparation of meals. The
cooking courses are also valuable in
that they afford excellent opportunity
for correlation with garden and shop
work If the pupil knows that the
vegetables which are SO carefully cul.
tivated are to be used in the cooking
course, the pupil viii take greater in
terest in both cooking and gardening.
The ehon can contribute much TO the