traftonj OUTLINE OF NATURE-STUDY 155 



Problems — 



What care should be taken to keep the water of wells and springs 



clean? 

 What are the differences between hard and soft water? 

 How is the lift pump constructed? 



How may the country home have a supply of running water? 

 How is our city supplied with water? 

 What considerations of health should be taken into account in the 



use of ice? 



III. The Food Supply. 



1. Need of food. 



2. Combinations of foods needed. 



3. Economy of food selection. 



4. Preservation and protection of foods. 



5. Cooking foods. 



A. Reasons for cooking. 



B. Means of cooking; stove, gas, electricity, fireless cooker. 



C. Chemistry of cooking. 



Experiments to show effects of heat on proteins, fats, and 

 starches; tests for proteins, fats, and starches, and 

 minerals; study of chief elements found in foods. — ■ 

 N. O. C. P. vS. H.; tests for acids and bases; action of 

 yeast and baking powder. 

 Problems — 



Why does the body need foods? 



How may one know what combinations of foods to select? 



To what extent may economy be taken into account without injury 



to health? 

 What care should be taken to keep foods sweet and clean? 

 Which is the best means of cooking, by the stove, the gas range or 



electricity? 

 How is the fireless cooker constructed? 



IV. Entertainment in the Home. 



Musical instruments. 



1. Phonograph. 



2. Piano. 



3. Violin, guitar, and other stringed instruments. 



4. Causes of sound ; physical cause of musical sounds. 



Problems — 



How is the phonograph constructed? 



What are the principles involved in the making and using of records? 



In the piano, violin, and other stringed instruments how is the pitch 



controlled? (See type lesson, page 166). 

 What makes the difference in the quality of the tones of these 

 stringed instruments? 



