"Our Schools in War Time—and After" by Arthur D. Dean. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
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Arthur D. Dean. Our Schools in War Time—and After
Our Schools in War Time—and After
Table of Contents
FOREWORD
CHAPTER I. BRINGING THE WAR INTO THE SCHOOLS
CHAPTER II. WAR AND COMMUNITY USES OF OUR SCHOOLS
THE GOLD OF FRANCE1
CHAPTER III. THE FIELD FOR INDUSTRIAL AND TRADE SCHOOLS
CHAPTER IV. OUR COLLEGES AND TECHNICAL INSTITUTES
CHAPTER V. THE OPPORTUNITY FOR MANUAL AND HOUSEHOLD ARTS
CHAPTER VI. THE WORK IMPULSES OF YOUTH
CHAPTER VII. ORGANIZED BOY POWER VS. MILITARY DRILL
CHAPTER VIII. RED CROSS AND OTHER COMMUNITY WORK
CHAPTER IX. REËDUCATION OF THE DISABLED
CHAPTER X. FARM CADETS
CHAPTER XI. THE ORGANIZATION OF A CADET CAMP
INSTRUCTIONS TO FARM CADETS ENLISTED FOR CAMP-SQUAD SERVICE IN NEW YORK STATE
WHAT TO TAKE
CHAPTER XII. A SUMMARIZED PROGRAM OF ACTION
INDEX
ANNOUNCEMENTS
BOOKS OF WAR-TIME INTEREST
INDUSTRIAL ARTS IN THE SCHOOL
BOOKS FOR TEACHERS
BOOKS ON VOCATIONAL GUIDANCE
Footnote
Отрывок из книги
Arthur D. Dean
Published by Good Press, 2021
.....
To save this food by making quick use of it, in July, 1917, Mayor Mitchel's Committee of Women on National Defense opened a conservation kitchen in a disused school building in the Williamsburg Bridge section. Here the uncertain quantity of vegetables salvaged from the produce piers was brought to the school, picked over, and sterilized, partly by paid labor, partly by the volunteer labor of members of the Women's University Club and other organizations, or city women who were willing to contribute their labor in the cause of food saving. This work was aided by the State Food Supply Commission and New York's board of health, one of whose inspectors passed judgment on the food used in the canning and drying experiments. The salvaged food was brought from the piers to the kitchens by Boy Scouts, ubiquitously useful in any public undertaking. If it had not been that the kitchen was opened in vacation, the school population would have had its share of work to do. To this kitchen any woman might go to be taught processes or actually to can produce.
While it was not possible to use all the produce brought in, even by keeping the kitchen as full of workers as space would allow and cooking as much as 480 gallons of food at a time, the work in this old school building is illustrative of what can be done in community centers to eliminate waste, and is a vital example of the efficient use of a school building in vacation. The cost in this case was met by special contributions of organizations and individuals. But in smaller places this work might be maintained by the town itself on a less elaborate scale. Such work should not be limited to the war period. It is a practical and efficient plan for all time.
