Regular Courses of Instruction clxxxvii 



2. Silviculture. Designed for students who wish a more detailed course 

 dealing with the raising of timber. The topics will include: forest descrip- 

 tion; the life history of the tree and of the forest; the influence of soil, cli- 

 mate, and other factors on the forest; the influence exerted by the forest on 

 climate, soil, and stream flow ; forest planting and sowing and forest nursery 

 work; natural reproduction of the forest (that is, reproducing the forest 

 without planting or sowing) ; care of the crop during its growth, including 

 thinning; protection from fire and other enemies. 



HOME ECONOMICS 



A four-years course in home economics is planned for students desiring to 

 specialize in this work. The first two years of the course follow the work as 

 outlined for all students in the College of Agriculture, with the addition of 

 some courses not required in the regular schedule. The last two years permit 

 specialization in some one or more of the branches included under the term 

 home economics. As the course develops, new subjects will be incorporated. 

 All students who register in this Department must report to the Department 

 at the beginning of the freshman year. 



1. Survey Course in Home Economics. A nonprofessional course intended 

 for students registered in any department in the University who desire a 

 general knowledge of some of the subjects grouped under the term home 

 economics. The lectures will include a discussion of foods, food preparation, 

 human nutrition, household sanitation, household management, and house 

 planning. 



2. Field of Home Economics. A course to establish in the mind of the 

 student the relation of home economics to the sciences and arts; its signifi- 

 cance in home-making, professional life, and technical lines of activity. 



3. Foods, A course for establishing a fundamental knowledge of foods. 

 The lectures will include a discussion of the composition and characteristics 

 of foodstuffs; principles of selecting foods and methods of preparing them, 

 food preservation and adulteration, comparative nutritive and economic values 

 of various food combinations. Laboratory practice will be given to apply 

 scientific principles to food preparation. 



4. House Sanitation. The lectures in this course will include consideration 

 of the sanitary conditions of the house and site; conditions for health and 

 care of sick ; the relation of bacteriology to the household in cleaning, in the 

 preservation of foods, in disease, and in disinfection. 



5. Institutional Management. This course is for students in home eco- 

 nomics who wish to choose a field, outside of teaching, in caring for and 

 feeding large numbers. The laboratory will be Sage College, a cafeteria, a 

 tea room, etc. 



6. Human Nutrition. A course for the development of a working knowl- 

 edge of human nutrition. A study of methods of investigating dietary prob- 

 lems and of the practical means of applying scientific principles in planning 

 family and institution dietaries ; consideration of special problems of nutrition, 

 as in infant feeding and feeding in cases of abnormal metabolism. Laboratory 

 work will include, as far as possible, practice in planning and preparing 

 dietaries. An excursion of three or four days to visit schools and various 

 industries will occur at the close of the spring vacation. 



