Home Economics at New York State College of Agriculture 1471 



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. 



The Farm. — This is a course in the study of our agricultural environ- 

 ment. The Cornell University farm is explored. Its history, its topog- 

 raphy, its population, and its chief crops, wild and cultivated, are studied. 

 Its fields, hills, woods, and streams are explored, and records are made 

 of the things observed. 



The course deals with the sources of agriculture. It considers crops 

 from the naturalist's viewpoint — Nature's cereals and fruits and roots 

 and fowls that were all present before agriculture developed. Wild pro- 

 ducts are compared with cultivated varieties, and the related forms that 

 have not been brought into cultivation are not overlooked. Finally, 

 these things are viewed collectively, as conditioning the human affairs 

 of the country community. They are considered as elements that may 

 be contributory to the beauty, the healthfulness, and the intellectual 

 interest and enjoyment of the farm home. 



Sophomore courses 



Introductory Experimental Physics. 



Physiology. — For students who expect to teach physiology in the 

 secondary schools, and an introductory course for students of the biological 

 sciences. A general review of the functions of the systems and organs 

 of the human body, with introductory remarks on structure. The lectures 

 are fully illustrated by experiments, lantern slides, and diagrams, and 

 periodical quizzes and examinations are given. 



Foods. — A course for establishing a fundamental knowledge of foods. 

 The lectures include a discussion of the composition and characteristics 

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

 food preservation; comparative nutritive and economic values of various 

 food combinations. Laboratory practice is given to apply scientific 

 principles to food preparation. 



Household Chemistry. 



Bacteriology. — This course considers the nature of bacteria and methods 

 of studying them; the relation of bacteria to air and to water, milk, and 

 other foods ; canning and preserving ; molds and yeasts in their relation to 

 household problems; decay of fruits; house sanitation. 



Sanitation. — The lectures in this course include consideration of the 

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

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

 the preservation of foods, in disease, and in disinfection; heat, light, 

 ventilation, and disposal of refuse. 



