of the canning of fruits and the, cooking of vegetables, fruits, eggs, meats and batters; proper care of the kitchen and dining room and their furnishings; and the serving of a meal. One laboratory period and one lecture per week. Two credits.
Domestic Science II- Bacteriology. This course consists of a study of the common forms of bacteria; such as infest the dairy utensils. Cultures will be made to teach the learner the sources of the common infectuous bacteria and the germs of the common ferments will be studied to some extent with a view to applying the knowledge there obtained to the betterment of the various domestic vocations.
Two hours per week throughout the year.
Domestic Science III.-Personal Hygiene. In this course a study is made of the care of the body in health and the prevention of disease. Some time will be devoted to simple home methods of caring for the sick. Two lectures per week the second half year.
Domestic Science IV.-Home Sanitation, Home Management, Cooking. This course takes up first a study of the principles of sanitation as applied to the care and selection of a house ; and the effect of sanitation upon the prevention of disease.
The second part of the course will consist of a study of house plans and decoration, the arrangement of household affairs to economize money, time and energy.
The laboratory work will cover the cooking of doughs and the combining of food materials. Several meals will be served on a limited allowance. One lecture and one laboratory period per week. Two credits.
Domestic Art I.-Plain Sewing. Students are taught the fundamental principles of hand and machine sewing.