The Cornell Reading- Courses 



PUBLISHED BY THE 

 NEW YORK STATE COLLEGE OF AGRICULTURE AT CORNELL UNIVERSITY 



B. T. Galloway. Dean 



COURSE FOR THE FARM HOME, MARTHA VAN RENSSELAER and FLORA ROSE, SuperTisors 



Entered as second-class matter at the post office at Ithaca, New York 



VOL. IV. No. 79 JANUARY I, 1 91 5 ^°°No^if ^^ 



PROGRAMS FOR USE IN STUDY CLUBS 



Miriam Birdseye 



The programs given in this lesson are based on A Syllabus of Lessons 

 for Extension Schools in Home Economics,^ which was pubhshed last 

 year as the February issue of the Cornell Reading-Course for the Farm 

 Home. Members of extension schools often wish to continue their study 

 of home economics in study clubs, and these programs have been planned 

 with this end in view. They may be used in the order in which they 

 are given, or any one or ones may be omitted, according to the preference 

 of each club. 



In preparing the papers outlined in the programs the syllabus will be 

 found indispensable, but more complete books are needed for constant 

 reference. For this purpose Foods and Household Management, by Helen 

 Kinne and Anna M. Cooley, and Food Values, are recommended, and 

 each club is advised to get two copies of each. The former, although 

 written as a textbook for high school students, is a practical, up-to-date, 

 and readable guide for the home maker as well. The latter is a bulletin 

 published by the American School of Home Economics, and gives practical 

 methods in diet calculations. The farmers' bulletins, published by the 

 United States Department of Agriculture, and the Cornell reading- course 

 lessons that are cited as references for some of the papers, may be obtained 

 in the manner described on page no of the syllabus. For persons who 

 wish to go deeper into the study of foods, A Laboratory Hand-book for 

 Dietetics, by Mary Swartz Rose, and Food Products, by Henry C. Sherman, 

 are recommended. 



In addition to the reference books, each club should own or have the use 

 of a tested scale that will register half ounces. A reliable letter scale 

 will be satisfactory ; such a scale may be bought at a hardware store for 

 about a dollar and a half. A blackboard may be used to good advantage. 

 A set of large food charts in color, which make excellent illustrations for 



'The following corrections should be made: Page 138, first line, the words "legumes, and nuts" 

 should be omitted; page 143, under Boiled dressing in quantity, "4 teaspoonfuls salt" should be 

 changed to " 2 teaspoonfuls." 



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