412 Reading-Course for Farmers' Wives. 



Chemistry which are essential to a more complete understanding of that 

 which tends toward better body efficiency, such as the cell in its relation 

 to the complex human system; a study of the di^jestion of foods with 

 experimental demonstrations ; metabolism ; the composition of food and 

 its relation to the needs of the body. Those factors which are essential 

 to gfood health and the limits within which they can be varied ; discussions 

 of air and water as thev affect the body ; ventilation and plumbinis:, cloth- 

 ing-, rest, recreation and certain definite problems in personal hygiene. 



Blackboard charts and experimental demonstrations will be used 

 whenever they will bring out more clearly the points under consideration. 



Miss Helen M. Day. Teachers Collegfe, New York City. December 26-Jannary 4. 



ScientiHc Side of Lotmdry Work. — Three lectures. 



Hygiene of clothing and the properties of the fibres that influence 

 the selection of fabrics for various purposes and the method of treatment 

 in the laundrv. The effect of heat, acids and alkalies on the different 

 fibres will be shown bv means of experiments. This is followed bv the 

 consideration of what is to be removed and the means to be employed. 

 The chemistry involved in the processes will be illustrated by experiments 

 when possible. Hard and soft water, soap, starch, bluing and reg^ents 

 for the removal of stains will also be discussed. The economic side of 

 the auestion will be touched upon. The means of securing- the best 

 results with the least expenditure of force, labor saving machinerv. the 

 possibility of the removal of laundrv work from the home, the necessity 

 of boiline clothes as a means of disinfection in case of contasfious diseases. 



Household Barf erinlo cry, — Four lectures. 



Bacteria the cause of diseases, the wavs in which diseases are spread 

 and the means of preventine distribution. Other bacteria, yeast and 

 molds, as the housewife's enemv in causins" the decav and spoilinsr of 

 foods and other material, her friend in producinp- other desirable chang-es 

 in foods, as in the makinp- of bread or the ripeninsf of cheese. 



Mi<5s Ftora 1^091^. Tpnclipr<; Collpfre. Npw Ynrt: Titv. Formerlv in cTiarce nf Do- 

 mestic 5^ciepcp. A'^nctiltTirnl rolleo-p. Manhattan. Kansas. Tantian'' 7-tR. 



Miss Abby Mart.att. Technical Hieh ??choo1. Providence. R. T. Food and Ntitri- 

 tion. Jannarv 2T-Fehriiary T. 



Miss Anna 'Ratjkows. Boston, Mass.. Lecturer in Farmers' Institutes, Teachers 

 College. Fehrtiar\' 4-27. Three lectures each week. 



Foods and Cookery. — Illustrated bv demonstration of two or tliree 

 dishes, that will be prepared in each period. 



Bv a previous studv of the G^overnment bulletins mentioned below 

 the pupil will b--^ better able to understand the processes outlined in each 



