THE LIBRARY OF 



PARTIAL SYNOPSIS 



Vol. I. THE HOUSE: ITS PLAN, DECORATION AND CARE, by 

 Prof. Isabel Brevier, University of Illinois. 



Treats of the development of the modern 

 home and the American house, the planning of 

 convenient houses, construction, floors; the 

 problems of decoration and furnishing; gives 

 suggestions for changes, repairs, household 

 conveniences, "The Cost of Building," etc. 



Vol. II. HOUSEHOLD BACTERIOLOGY, 



by S. Maria Elliott, Simmons College, 

 Boston. 



An interesting account of the microscopic forms of life and their 

 relation for good and evil to the household; what dust is and how to 

 make "dust gardens"; disease germs and how to avoid them; the protect- 

 ing agencies of the body and how to keep them active; sanitation, etc. 



Vol. III. HOUSEHOLD HYGIENE, by S. Maria Elliott, Simmons 

 College. 



The healthful home; the best situation for the 

 house; importance of the cellar; all about drainage 

 heating, lighting, disposal of wastes, plumbing 

 tests, the water supply; practical suggestions for 

 sanitary furnishings and care; hygenic house- 

 keeping, etc. 



Vol. IV. CHEMISTRY OF THE HOUSEHOLD, by Margaret E. 



Dodd, S. B., Mass. Institute of Technology.! 



"A Day's Chemistry" a fascinating account of the unseen forces 

 in the common things met in a day's work 

 water, air, fire, fuel; chemistry of food, of 

 digestion, of cookery, of baking powder, of 

 cleaning, of laundry, of stains, of lighting; 

 home tests; home-made baking powder, soap, 

 etc., etc. 

 Vol. V. PRINCIPLES OF COOKERY, by Anna Barrows, Columbia 



University and Chautauqua School of Cookery. 

 "A key to the cook books" analyzing and explaining the principles 

 on which success rests; all approved methods of cookery explained, 

 particular attention being paid to economy of time and materials; full 

 consideration of menus, making a fireless cook-stove, "Directions for 

 Waitresses," etc. 



Vol. VI. FOOD AND DIETETICS, by Prof. Alice P. Norton, Univer- 

 sity of Chicago. 



Tells of the composition, nutritive value and 

 digestibility of foods; how the body makes use of 

 food; food economy; the balanced ration; healthful 

 diet for the sedentary, the aged, the children, and 

 so on; food adulterations, etc. 



