ox STUDIES MOST SUITABLE FOR ELEMENTARY SCHOOLS. 515 



material — fat, lean, sugar, and starch ; these required for all the important 

 functions of the body. 



General structure and functions of the digestive system ; foods must be ren- 

 dered soluble before they can enter the blood stream and nourish the body. 



Respiration and circulation of the blood. The functions of the heart, lungs, 

 and skin. 



Putrefaction and decay. The general influence of bacteria (germs) on daily 

 life ; simple e.xperiments on sterilisation. 



APPENDIX B. 



Syllabus for Girls' Schools. Domestic Science, 



First Year {about 11 to ]'2 years of age). 

 Same as for boys. 



Second Year (about 12 to IS years of ape). 



Find the weight and volume (either by direct measurement or by displace- 

 ment of water) of pieces of wood, glass, slate pencils, cork, paraffin wax, shot, &o. 

 Tabulate the results, and calculate the weight of 1 c.c. of each of these, and note 

 which are lighter than water and heavier than water; throw them all into a 

 vessel of water, and notice tbat those heavier than water sink and those lighter 

 than water float. 



Weight of water displaced by a floating body. Determine the water 

 displaced by weighed pieces of wood, cork, or wax floating in an ' overflow jar,' 

 leading to the discovery that a floating body displaces a quantity of water equal 

 to itself in weight. Float a test-tube loaded with shot or sand in a graduated 

 cylinder of water ; compare weight of loaded tube and weight of water displaced. 

 With a test-tube, cork, and glass tube construct a milk-float that will test whether 

 milk has been diluted with water. 



Find the weight and volume (by 'overflow jar') of a fresh egg, and hence 

 weight of 1 c.c. of the egg. Make a strong brine solution, and notice that the egg 

 will float in it ; carefully dilate the brine with water until the egg remains 

 suspended in the liquid ; find the weight of 1 c.c. of the brine solution ; compare 

 this with the weight of 1 c.c. of the egg. By making a large quantity of brine in 

 which a fresh egg will neither float nor sink we have a ready test for the freshness 

 of eggs. 



Burn on the lid of a crucible some finely divided animal and vegetable material, 

 e.ff., lean and fat meat, cheese, bread, potato, and notice carefully all changes that 

 occur. Dry in an evaporating-dish placed in a cool oven or over a water-bath 

 some of the above substances, and determine the amount of water lost. Strongly 

 heat some splinters of wood in a hard glass test-tube until no further change 

 occurs. Show that the sticks of charcoal will burn when heated in the open air. 



Completely dry some of the food-materials mentioned above, and strongly 

 heat weighed quantities until all the black charcoal is burnt away and unburnable 

 ash only is left. Notice that on burning animal matter there is a more pungent 

 smell than when sugar or potato or starch is burnt. Lead pupils to see that a 

 food with a high percentage of water in it (like turnip) cannot be as nourishing 

 as one with little water in it (like cheese). 



Show that heat causes a metal bar or stretched wire to become longer ; the 

 expansion of solids by heat is very slight, but sufficient to cause the cracking of 

 glass vessels and lamp-chimneys, owing to unequal expansion of different parts. 

 Refer to cracking of iron plates of a stove, to tie-bars in old houses, to railway 

 lines, &c. 



Show that liquids when heated expand more readily than solids, and that 

 different liquids do not expand to the same amount. Weigh a bottle full of cold 

 water and full of hot water. Hot water is lighter than cold water, and will rise 



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