Home Economics at New York State College of Agriculture 1467 



Extension schools. — The College of Agriculture conducts extension 

 schools in various parts of the State, in some of which a part of the pro- 

 gram is devoted to home economics. An instructor is sent to lecture for 

 a week on food principles and to illustrate by demonstrations; other 

 lectures are introduced on subjects interesting and profitable to home- 

 makers. Twenty-five or more persons are registered for the week. Equip- 

 ment is furnished, some locally and some by the College, together with 

 books and illustrative material. This is one way of bringing college work 

 to the home. 



Rural schools. — The Department of Home Economics is beginning to 

 give assistance to rural schools in the vicinity of the University, through 

 its extension class. This class is composed of young women, mostly 

 seniors, who are prepared to teach. The school constitutes a laboratory 

 for the class. A lesson in cocoa-making, egg-cooking, the making of 

 white sauce, bread-making, or table setting and serving, is given at each 

 visit to a rural school. Members of the class, cooperating with the rural 

 school teacher, drive to the school, carrying with them an oil or alcohol 

 stove, necessary utensils, and supplies for a simple lesson. One student 

 demonstrates the making and baking of bread, another develops the 

 geography lesson from the growing and marketing of wheat, another 

 develops the arithmetic lesson from the recipe for making the bread. 

 The nutritive value of the food is explained, to such an extent as is possible 

 for the pupils to understand. This work has led to prize bread-making 

 contests in rural schools. 



State Fair exhibit. — The Department of Home Economics has had 

 exhibits in the State Institutions Building at the State Fair, as part of 

 the exhibit of the College of Agriculture. In September, 191 2, the exhibit 

 included prize competitions between Cornell study clubs. Each club 

 was invited to submit three loaves of bread — one white, one graham, and 

 one corn. Sixty loaves were submitted. The prizes were awarded as 

 follows: to the Richmond ville club, for white bread; to the Yorkshire 

 club, for graham bread; to the Worcester club, for corn bread. In the 

 competition the loaves of bread were made in accordance with certain 

 specifications furnished by the Department, and a score card was used 

 in judging the bread according to flavor, taste, odor, texture, and form 

 of loaf. 



A prize was given also for the most desirable work-dress. Of the 

 thirteen dresses submitted, that exhibited by the Fredonia club was judged 

 to be the best. 



Winter-Course. — The winter-courses given in the College are business 

 and occupational courses rather than academic. There are no entrance 

 examinations, but the student should be sure that he or she is prepared 



