The aims of this study are to point out the areas of consistency that Homemaking Education have to maintain, and to investigate the consistency in the subjects of Homemaking Education in each process of elementary, junior and senior high school. As the material of this analysis, a "Course of Study" was adopted. Its findings are as follows : 1. As for the objectives of Homemaking Education, consistency is found. 2. As for Foods : Except table manners, consistency found as well. 3. As for Clothing : Consistency found in clothing habits and clothing construction. 4. As for Nursery : Conception, deliveries, infant's illness and nursing need to be included in the items of senior high school's General Homemaking Education. 5. As for Housing, Family Relations and Home Management : Opposite to elementary school, the subjects of Homemaking Education in junior high school is so much leaning to the Technical Education, that Housing, Family Relations and Home Management found little consistency. In senior high school, Housing must be separated from Home Management as well as other subjects.

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A questionnaire method was used to see educational problems in teaching home economics at junior high schools. The main results were as follows : (1) 67 forms out of all 133 home economics teachers at junior high schools in Fukui prefecture were returned. According to the U test sample did not biased in its distribution. (2) Teachers responded well within the syllabus indications, while only a few creative opinions were given to apply the syllabus for pupils. (3) The most of teachers pointed out over abundance of the syllabus content which were required to be taught. (4) Teachers' opinions did not differ by the kind of teacher diplomas. (5) Teachers pointed out 319 problems in total in their educational environments; problems were in pupils' abilities, teachers themselves, school politics and the syllabus itself. As far as teaching areas were concerned, clothing and home electricity were the most problematical areas in teaching.

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The housewives' attitudes toward home lives were studied in this report. A questionnaire used in this study consisted of 33 items specifying 3 categories of home life. For each item subjects described their preferences. The results indicated that (1) the influential determinant of preference was age, and (2) the coefficients of correlation of preference ranged from -.464 (going out vs. dishwashing) to. 767 (washing vs. sweeping).

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In homemaking education, the leisure is treated in the context of the homemanagement learning. Special attention is given about the housewife, but other family members are neglected. The function of the family was attested by author's research in terms of the leisure of all members in the family. The hypothesis is that each family member's occupation is highly correlated with leisure.

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As for our clothing, there are two forms of clothing, that is our traditional clothes or kimono and western style clothes. As the western style clothes became more and more widely worn, the use of kimono are being limited. However, it is one of the issues in the field of homemaking education how to utilize our kimono with a long history in our modern life. The author, with an intention of clarifying the merits and demerits of kimono in comparison with those of western style clothes, has been conducting this study. In this paper the author would like to show the following results obtained judging from the pulse frequency by the heart-rate telemeter and the breath-rate according to the labor intensity in household labor. (1) Labor intensity in household labor increases in proportion to the pulse frequensy and the breathrate. (2) In a normal condition the pulse frequency increases in proportion to the intensity of the work. Therefore R.M.R. can be guessed by the increase of the pulse-rate engaged in a household labor. (3) It is desirous to mechanize the intense ones in the household labor. (4) In the light labor there has been no difference between kimonos and western style clothes.

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Aichi is the most active poultry raising prefecture in Japan. This is a report on how the pupils of an elementary school learn freshness of eggs. On inquiry they still decide freshness an old method whether the egg has shell cuticle or not. But nowadays eggs are washed by egg machines as the scale of poultry raising has become greater. So the old method of grading eggs is useless. If they want to decide freshness without breaking eggs, it is best that they decide freshness by the amount of air cell. The viscosity of egg yolk and egg albumen decreases, when eggs are kept warmly as in summer temperature. The viscosity of eggs that are put in refrigerator changes little. In elementary school, when teachers want to teach freshness by breaking eggs, they had better teach that stale eggs spread out when broken, because the viscosity is lost, but that fresh eggs keep much of their shape. And teachers should teach not only about freshness, but about quality.

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1. The cells of the outer portion of the boiled potato are separated each other because of the dissolution of pectic substance between the adjacent cell walls. 2. The cells expand to spherical shape for the increase of the internal pressure which comes from the swelling of starch granules on heating with water. 3. The intercellular spaces apper as the results of the dissolution of intercellular substance and the deformation of the cells. 4. The intercellular spaces are filled with air by the cooking treatments, and light reflects from the boundary surface between the air and the cells. 5. Under these conditions the boiled potato shows the characteristic, white powder-coated appearance with the unaided eye.

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Hitherto, there are many kinds of cooking, and its classification and arrangement are also various, but there are few data which based on the evaluation of cooking techniques. For teaching the cooking techniques, we need to set up clearly the structural system by analysing factors from techniques of cooking. Here, we had a series of data concerning several techniques of cooking which practiced by some girls in senior high school, and have taken these data as a leading light. Based on these data a tentative plan for evaluation of cooking techniques was made.

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Based on the first report in this study, we evaluated the difficulty of cooking techniques by mark allotment on about 300 dishes of ordinary cooking. And then, it is arranged by 3 divisions as follows; 1) of style, which includes Japanese, European and Chinese. 2) of procedure, which includes raw, boiling and frying. 3) of food, which includes cereals, fishes, meats, eggs and vegetables. In teaching materials given by text-books of 6 publishers, which are nowadays practiced in elementary school, junior and senior high school, some problematical points concerning difficulty of its cooking techniques are indicated. And at end we evaluated a relative evaluation, regarding cutting techniques of vegetables, tested on about 25 pupiles of each junior and senior high school.

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It is generally said that some difficulty is experienced in removing the shells from hard boiled hen eggs, when the eggs are fresh. Investigations were conducted as to the removability of the shells to know how such shelling differs depending upon conditions such as place of storage, time of storage, size of eggs, and cooling time. As for the eggs used in these experiments, 273 eggs produced on the same day by white leghorns raised in the same environment were collected and about half of them were then stored in the room and the rest in the refrigerator. Experiments were conducted with 5 eggs respectively of large, medium and small size, all having been assorted by weight. The eggs were placed in the saucepan containing a fixed quantity of cold water, which was then heated up to the boiling point, or simmering temperature, of 97℃., and the eggs were thus boiled for 10 minutes. The eggs were then immediately cooled by being kept in contact with a continuous fresh supply of water at 20℃. for five different period of times, i.e., few seconds, 5, 10, 15 and 20 minutes respectively. It was found that the shells were removed most satisfactorily when the eggs had been stored in the room for 4 days or more and in the refrigerator for 8 days or more; and the small eggs better than the large ones; and though there was little difference, if any, resulting from the cooling, the eggs cooled for 15 minutes in running water showed the best result of all.

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In the last report we showed that from the point of training "seasoning", the correct practice of handling measure-spoons is not so much the technique such as to cut clean level on the measure-cup as to weigh accurately with it. This report aims at finding out of experiments the best method of training to make the best savor in cooking in connection with the palate, and consequently to examine the evaluation standard of the weighing technique showed in the Home Economics Technical Test for Senior High School Girls. Exp. I : Practice effect Participated groups are four groups; they are three groups with different experiences on subjects and conditions of three kinds (seasoning, trying the flavor, and weighing) and a control group. The effect of seasoning clear soup was analysed, comparing seasoning effects before and after the practice. From the experiments, the seasoning-condition group showed the highest mark all through the subjects, and the next high mark showed the trying-flavour-condition group followed by the weighing-condition group. The lowest was the control group. Exp. II : Evaluation of the H. E. T. Test Weighing accuracy was examined on the weight balance with the three groups out of the examines for the forth grade - successors, those who failed and those who did not take the test. The result showed that there is not much difference between the successors and those who failed and that those who did not take the test was the most accurate. The item about the weighing standard in the present H. E. T. Test is, therefore, not proper in view of the essential purposes of the seasonings.

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After the war the life of the old became especially unstable by various kinds of changes in circumstance. Coupled with an increasing tendency of old age population, a house-shortage, and difficulty of occupation for older people, an interest in them has elevatad higher. Welfare counterplans for them have been strongly required but they are not enough in spite of their clues' finding. In regard to special taste, leaving food, and nutritive conditions for the old in order to examine the desired dietary life at old people's homes, this investigation has made it clear that special attentions are paid in every aspect, but still, there remain some defects, difficulties as the group of the old. On the other hand, I have found some cases to certify the fact that the old have similar points to the children, but it was of great interest.

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