practice.
[Illustration: FIG. 81.——Folding of nightdresses. _Courtesy of Balderston
and Limerick._]
Shake or stretch the article, and lay it straight upon the board. Iron
from right to left, arranging the material with the left hand, and iron
with the long thread of the material. Bring the article on the board
toward you. Iron first the parts that will wrinkle least, such as ruffles
and trimming and sleeves. Embroidery and damask should be ironed on a very
soft material like a Turkish towel, right side down. Always iron until the
fabric is dry.
All tucks and folds must be carefully straightened, and if ironed crooked,
they must be made very wet and done over again. When ironing a waist will
you do the sleeve or the body first?
Large flat pieces, towels, and napkins are folded in the ironing. Doilies
and centerpieces should not be folded.
Folding is necessary in order to make the garments of convenient shape for
putting away. Figures 81 and 82 will suggest the method for some garments.
[Illustration: FIG. 82.——Folding of corset covers. _Courtesy of Balderston
and Limerick._]
=Commercial laundries.=——The convenience of these has been suggested
already. When we can make them all sanitary, and when methods are used
that will not injure the fabric, we can safely put this kind of work out
of the house, but at present many commercial laundries are unsanitary and
ruin the clothes.
=Cost of laundering.=——We cannot have good service without paying for it,
and one cause of poor laundry work is the public demand for cheap work,
and this too has its effect upon the laundry worker. The housekeeper often
fails to have the laundry ready when the wagon calls, and yet demands a
quick return, which also results in poor work.
If you have never done any laundering and expect a laundress to do up fine
lingerie at a low rate, it will be a revelation to you to attempt to iron
a shirt waist or lingerie dress, and then decide what remuneration you
would yourself like to receive. One class of high school girls, after a
course of six laundry lessons, decided that a dollar a dozen was fair pay
for _ordinary_ work! This is an interesting question for class and home
discussion.
=Dry cleaning.=——This is accomplished by gasoline, naphtha, or benzine,
and should not be attempted by the city dweller. In the country or
suburbs, it should be done out of doors, far from any source of fire. Use
a basin or tub, and immerse the article in the liquid, using as much as if
water, lifting gently up and down. Rinse in a second portion. A suction
washer may be used with large garments. Do not rub the fabric in the
liquid. Lift, drain, and hang to dry. Keep the can in a safe place, safety
being insured by coolness.
_Powdered French chalk_ may be rubbed into delicate silk and wool, where
there is a grease spot, or an oiliness from the skin. Leave for
twenty-four hours, then shake, and brush out.
_Ether and chalk_ may be used, but the ether affects some people
unpleasantly, and dissolves out some delicate colors. _Meal_ may also be
used for cleaning wool, especially knitted fabrics, but it is difficult to
shake out, and it needs blowing out on the clothesline.
_Laboratory management._——A few lessons can be given in laundering where
there is no complete equipment. Dish towels, doilies, and napkins can at
least be washed in dishpans in the school kitchen, and a few irons
provided. A few such lessons are helpful at least in developing an
appreciation of what good laundering means at home and to the community.
The following order of practical work is suggested, when there is a school
equipment. (From “A Laundry Manual,” courtesy of Balderston and Limerick.)
FIRST COURSE
I. Make Javelle water, detergent, soap, and give general notes.
II. Removal of stains.
_Wash._
Table linen.
1 tablecloth for every four students.
1 napkin for each student.
1 doily for each student.
III. _Wash._
Bed linen.
1 sheet for every four students.
1 pillow case for each student.
_Iron._
Tablecloth, napkins, and doilies.
IV. _Wash._
Drawers and stockings.
_Iron._
Sheets and pillow cases.
V. _Wash._
Towels and plain colored pieces.
_Iron._
Drawers and stockings.
VI. _Wash._
Nightdress and corset covers.
_Iron._
Towel and colored clothes.
VII. _Wash._
Flannel underwear.
_Iron._
Nightdress and corset covers.
VIII. _Wash._
Embroideries.
_Iron._
Embroideries and flannels.
SECOND COURSE
I. _Wash._
White skirts.
_Wash and iron._
Doilies and drawn work.
II. _Wash._
Shirtwaists.
_Iron._
White skirts.
III. _Wash._
Knit and crocheted articles and flannel waists.
_Iron._
Shirtwaists.
IV. _Wash._
Woolen dress goods, down quilt, and blankets.
_Iron._
Flannel waists.
V. _Wash._
Collars and cuffs, child’s dress, ribbons.
Finish quilt and blankets.
VI. _Wash._
Silks.
_Iron._
Silks, collars and cuffs, child’s dress.
VII. _Wash._
Laces, lace curtains.
VIII. _Wash._
Collarettes, stocks, handkerchiefs.
_Iron._
Collarettes, stocks, handkerchiefs.
Finish lace curtains.
EXERCISES
1. Why is ironing less necessary than washing?
2. What are the chief cleansing and purifying agents?
3. Explain the difference between hard and soft water. Remedies for
hardness?
4. What is soap, and how does it act?
5. Why do we blue and starch clothes?
6. Describe the methods of forcing water through clothes.
7. Why are clothes boiled?
8. What are some of the labor saving devices and methods in washing and
ironing?
9. Why must clothes be sorted according to fabrics?
10. What are the essentials of a good washing machine?
11. Make a list of the cleansers and chemicals necessary to have on the
laundry shelf.
12. Obtain price lists and estimate the cost of simple but sufficient
laundry equipment.
13. Obtain a laundry list from a commercial laundry. Make a list of the
articles washed at home, and compare cost with the cost of putting out
clothes, estimating fuel, cleansers, labor, and some wear and tear of
apparatus.
APPENDIX
_CLASSIFICATION OF FOODSTUFFS_
Elements required by the body
Carbon
Hydrogen
Oxygen
Nitrogen
Sulphur
Phosphorus
Iron
Calcium
Magnesium
Potassium
Sodium
Chlorine
Iodine (traces)
Fluorine (traces)
Silicon (traces)
Foodstuffs furnishing these elements
Proteins——furnish carbon, hydrogen, oxygen, nitrogen, sulphur, and
sometimes phosphorus and iron
Fats——furnish carbon, hydrogen, and oxygen
Carbohydrates——furnish carbon, hydrogen, and oxygen
Mineral matter——furnishes phosphorus, iron, calcium, magnesium, sodium,
potassium, chlorine, iodine, fluorine
Water——furnishes hydrogen and oxygen
General functions of these foodstuffs
To supply energy
To supply building material
To regulate body processes
Special functions of each foodstuff
Proteins——supply energy; also nitrogen, sulphur, and sometimes phosphorus
for body building
Fats——supply energy in the most concentrated form
Carbohydrates——supply energy in the most economical form
Mineral matter——supplies building material and helps to regulate body
processes
Water——supplies necessary material (about 60 per cent of body being water)
and helps to regulate body processes
Examples of food materials rich in each of the foodstuffs
_Proteins_
Eggs
Milk
Cheese
Lean meats
Fish
_Fats_
Cream
Butter
Meat fats
Vegetable oils
Nuts
Yolk of egg
_Carbohydrates_
Cereals and cereal products
Potatoes and other starchy
vegetables
Chestnuts
Sweet fruits
Sugar
_Mineral matter_
Milk
Green vegetables
Fruits
Whole wheat and other
whole cereal products
Egg yolk
_Water_
Fresh fruits
Fresh vegetables
Milk
Beverages, including water
as such
Digestion of the foodstuffs
Having seen what each of the foodstuffs does in nourishing the body, we
may now see how they are prepared for the use of the body in the digestive
tract.
=Digestion of carbohydrate.=——The simplest carbohydrate is a sugar which
cannot be broken up into other sugars. Such a simple sugar is called a
monosaccharid. There are two common in foods, glucose and fructose; a
third, galactose, is derived from more complex sugars. Two simple sugars
united chemically make a double sugar or disaccharid; thus cane sugar or
sucrose will yield glucose and fructose, while milk sugar or lactose will
yield glucose and galactose, and maltose will yield two portions of
glucose. These three disaccharids are the only common ones. Starches,
dextrins, and cellulose or vegetable fiber are made of many simple
glucose groups, and are hence called polysaccharids. All carbohydrates to
be used by the body must be reduced to simple sugars. Glucose needs no
digestion therefore, but the double sugars must be split by enzymes into
two simple sugars in the intestinal juice, one for each kind, namely,
sucrase (sucrose-splitting), maltase (maltose-splitting) and lactase
(lactose-splitting). The digestion of starches and dextrins begins in the
mouth, where amylase (starch-splitting) changes starch first to dextrin
and finally to maltose, and maltase may change a little of the maltose so
formed into glucose. In the stomach there are no enzymes acting on
carbohydrates, but the digestion may continue under the influence of
swallowed saliva for a time. In the pancreatic juice there is another
amylase, which completes the splitting of starch to maltose, and then the
intestinal maltase can reduce this to glucose, which will be absorbed.
Cellulose cannot be digested and simply serves to add bulk to the diet.
=Digestion of fat.=——A fat is made up of two parts, one a fatty acid, the
other glycerol. Fat cannot be absorbed by the body until it is split into
these two parts. A fat splitting enzyme is called a lipase. There is none
in the mouth; one in the stomach works only on fat in the state of
emulsion; the most powerful is found in the pancreatic juice. Since fat
cannot be digested in the mouth nor to any great extent in the stomach, it
is bad to have food coated with it, for the protein and carbohydrates will
have to wait till the fat is digested away, before they can be digested;
that is, till the intestine is reached. This is one reason why pastries
and fried foods are hard to digest.
=Digestion of protein.=——There are no enzymes in the mouth acting on
protein. In the stomach, the hydrochloric acid helps to make it soften and
swell, and then pepsin begins its digestion. Protein, like fat and
carbohydrate, can be subdivided into smaller and smaller portions, finally
being reduced to a form which the body can absorb, namely, amino acids, of
which there may be 17 or 18 kinds from a single protein.
The digestion in the stomach produces chiefly large fragments of the
original protein, called proteoses. In the pancreatic juice is a powerful
enzyme called trypsin, which digests proteins, first to fragments, next
smaller than proteoses, called peptones, and finally breaks these peptones
into amino acids. In the intestinal juice is another enzyme called
erepsin, which also forms amino acids from proteoses and peptones, thus
finishing any digestion of protein left incomplete by the trypsin.
Fate of the absorbed foodstuffs
Carbohydrates, absorbed as glucose or other monosaccharids, are carried by
the portal blood to the liver, and thence passed into the blood, to be
burned in the muscles, if needed for fuel, or stored temporarily in the
liver and muscles as glycogen (a polysaccharid yielding glucose) for
future conversion to sugar when required as fuel.
Fats, passing through the intestinal wall as fatty acids and glycerol,
enter the lymph largely as fat again, and finally pass to the blood to be
burned in the muscles for fuel, or to be stored as fat until needed.
Proteins pass into the blood as amino acids. Those needed for building
material are taken up by the cells (especially cells of the muscles) and
those not required for this purpose are freed from their nitrogen (in the
liver or muscles) and then burned for fuel.
For a fuller discussion of the fate of the absorbed foodstuffs see Chapter
IV of Sherman’s “Chemistry of Food and Nutrition.”
APPENDIX
_TABLE I_
Edible Organic Nutrients and Fuel Values of Foods
Note 1.——Adapted from Table I, Appendix, “Chemistry of Food and
Nutrition,” Sherman. See this volume for more complete list. Also Bulletin
28, Office of Experiment Stations, U. S. Department of Agriculture.
Note 2.——E. P. signifies edible portion; A. P. signifies as purchased.
===================================================================
| | | CARBO-| FUEL | 100-
FOOD |PROTEIN | FAT |HYDRATE| VALUE |CALORIE
|(N×6.25)| PER | PER | PER |PORTION
|PER CENT| CENT | CENT | POUND | GRAMS
| | | |CALORIES|
--------------------------+--------+------+-------+--------+-------
Apples E. P.| .4 | .5 | 14.2 | 235 | 159
A. P.| .3 | .3 | 10.8 | 214 | 212
Asparagus, fresh A. P.| 1.8 | .2 | 3.3 | 100 | 450
cooked A. P.| 2.1 | 3.3 | 2.2 | 213 | 213
Bacon, smoked E. P.| 10.5 | 64.8 | ———— | 2840 | 16
A. P.| 9.5 | 59.4 | ———— | 2372 | 19
Bananas E. P.| 1.3 | .6 | 22.0 | 447 | 101
A. P.| .8 | .4 | 14.3 | 290 | 156
Beans, dried | 22.5 | 1.8 | 59.6 | 1565 | 29
lima, dried | 18.1 | 1.5 | 65.9 | 1586 | 29
string, fresh E. P.| 2.3 | .3 | 7.4 | 184 | 241
A. P.| 2.1 | .3 | 6.9 | 176 | 259
baked, canned | 6.9 | 2.5 | 19.6 | 583 | 78
Beef | | | | |
fore quarter, lean E. P.| 18.9 | 12.2 | ———— | 842 | 54
A. P.| 14.7 | 9.5 | ———— | 655 | 69
hind quarter, lean E. P.| 20.0 | 13.4 | ———— | 907 | 50
A. P.| 16.7 | 11.2 | ———— | 757 | 60
porterhouse steak E. P.| 21.9 | 20.4 | ———— | 1230 | 37
A. P.| 19.1 | 17.9 | ———— | 1077 | 42
roast A. P.| 22.3 | 28.6 | ———— | 1576 | 29
round, lean E. P.| 21.3 | 7.9 | ———— | 694 | 64
sirloin steak E. P.| 18.9 | 18.5 | ———— | 1099 | 41
A. P.| 16.5 | 16.1 | ———— | 960 | 48
Beets, cooked E. P.| 2.3 | .1 | 7.4 | 180 | 252
Bluefish E. P.| 19.4 | 1.2 | ———— | 402 | 113
Bread, graham | 8.9 | 1.8 | 52.1 | 1189 | 38
toasted | 11.5 | 1.6 | 61.2 | 1385 | 33
white, homemade | 9.1 | 1.6 | 53.3 | 1199 | 38
average | 9.2 | 1.3 | 53.1 | 1182 | 38
whole wheat | 9.7 | .9 | 49.7 | 1113 | 41
Butter | 1.0 | 85.0 | ———— | 3491 | 13
Cabbage E. P. | 1.6 | .3 | 5.6 | 143 | 317
A. P. | 1.4 | .2 | 4.8 | 121 | 376
Carrots, fresh E. P. | 1.1 | .4 | 9.3 | 204 | 221
A. P. | .9 | .2 | 7.4 | 158 | 286
Celery E. P. | 1.1 | .1 | 3.3 | 84 | 542
A. P. | .9 | .1 | 2.6 | 68 | 672
Cheese, American pale | 28.8 | 35.9 | .3 | 1990 | 23
Full cream | 25.9 | 33.7 | 2.4 | 1890 | 24
Chicken, broilers E. P. | 21.5 | 2.5 | ———— | 493 | 92
A. P. | 12.8 | 1.4 | ———— | 289 | 157
Chocolate | 12.9 | 48.7 | 30.3 | 2768 | 16
Cocoa | 21.6 | 28.9 | 37.7 | 2258 | 20
Cod, dressed A. P. | 11.1 | .2 | ———— | 209 | 217
Corn, green | 2.8 | 1.2 | 19.0 | 455 | 102
Corn meal | 9.2 | 1.9 | 75.4 | 1620 | 28
Crackers, butter A. P. | 9.6 | 10.1 | 71.6 | 1887 | 23
soda A. P. | 9.8 | 9.1 | 73.1 | 1875 | 24
water A. P. | 10.7 | 8.8 | 71.9 | 1855 | 24
Cream | 2.5 | 18.5 | 4.5 | 883 | 50
Cucumbers E. P. | .8 | .2 | 3.1 | 79 | 575
A. P. | .7 | .2 | 2.6 | 68 | 666
Eggs, uncooked E. P. | 13.4 | 10.5 | ———— | 672 | 68
A. P. | 11.9 | 9.3 | ———— | 594 | 76
Farina | 11.0 | 1.4 | 76.3 | 1640 | 28
Figs, dried | 4.3 | .3 | 74.2 | 1437 | 32
Flour, wheat, average | | | | |
high & med. grades | 11.4 | 1.0 | 75.1 | 1610 | 28
Fowls E. P. | 19.3 | 16.3 | ———— | 1017 | 45
A. P. | 13.7 | 12.3 | ———— | 752 | 60
Gelatin | 91.4 | .1 | ———— | 1660 | 27
Grapes E. P. | 1.3 | 1.6 | 19.2 | 437 | 104
A. P. | 1.0 | 1.2 | 14.4 | 328 | 138
Haddock E. P. | 17.2 | .3 | ———— | 324 | 140
A. P. | 8.4 | .2 | ———— | 160 | 283
Ham, fresh, lean E. P. | 25.0 | 14.4 | ———— | 1042 | 44
A. P. | 24.8 | 14.2 | ———— | 1030 | 44
Hominy | 8.3 | .6 | 79.0 | 1609 | 28
Honey | .4 | ———— | 81.2 | 1481 | 31
Kumyss | 2.8 | 2.1 | 5.4 | 234 | 194
Lamb, chops, broiled E. P.| 21.7 | 29.9 | ———— | 1614 | 28
leg, roast | 19.7 | 12.7 | ———— | 876 | 52
Lemons E. P.| 1.0 | .7 | 8.5 | 201 | 226
A. P.| .7 | .5 | 5.9 | 140 | 323
Lettuce E. P.| 1.2 | .3 | 2.9 | 87 | 525
A. P.| 1.0 | .2 | 2.5 | 72 | 633
Lobster, whole E. P.| 16.4 | 1.8 | .4 | 379 | 120
A. P.| 5.9 | .7 | .2 | 139 | 326
Macaroni | 13.4 | .9 | 74.1 | 1625 | 28
Milk, condensed, | | | | |
sweetened | 8.8 | 8.3 | 54.1 | 1480 | 31
skimmed | 3.4 | .3 | 5.1 | 167 | 273
whole | 3.3 | 4.0 | 5.0 | 314 | 145
Mutton, fore quarter E. P.| 15.6 | 30.9 | ———— | 1543 | 29
A. P.| 12.3 | 24.5 | ———— | 1223 | 37
hind quarter E. P.| 16.7 | 28.1 | ———— | 1450 | 31
A. P.| 13.8 | 23.2 | ———— | 1197 | 38
Oatmeal | 16.1 | 7.2 | 67.5 | 1811 | 25
Olives, green E. P.| 1.1 | 27.6 | 11.6 | 1357 | 33
Onions, fresh E. P.| 1.6 | .3 | 9.9 | 220 | 206
A. P.| 1.4 | .3 | 8.9 | 199 | 228
Oranges E. P.| .8 | .2 | 11.6 | 233 | 195
A. P.| .6 | .1 | 8.5 | 169 | 268
Oysters E. P.| 6.2 | 1.2 | 3.7 | 228 | 199
Pea soup, canned A. P.| 3.6 | .7 | 7.6 | 232 | 196
Peaches, fresh E. P.| .7 | .1 | 9.4 | 188 | 242
A. P.| .5 | .1 | 7.7 | 153 | 297
Peas, canned A. P.| 3.6 | .2 | 9.8 | 252 | 180
green E. P.| 7.0 | .5 | 16.9 | 454 | 100
Pies, apple | 3.1 | 9.8 | 42.8 | 1233 | 37
squash | 4.4 | 8.4 | 21.7 | 817 | 56
Potato chips A. P.| 6.8 | 39.8 | 46.7 | 2598 | 17
Potatoes, white, raw E. P.| 2.2 | .1 | 18.4 | 378 | 120
A. P.| 1.8 | .1 | 14.7 | 302 | 149
sweet, raw E. P.| 1.8 | .7 | 27.4 | 558 | 81
A. P.| 1.4 | .6 | 21.9 | 447 | 102
Prunes, dried E. P.| 2.1 | ———— | 73.3 | 1368 | 33
A. P.| 1.8 | ———— | 62.2 | 1160 | 39
Radishes E. P.| 1.3 | .1 | 5.8 | 133 | 341
A. P.| .9 | .1 | 4.0 | 91 | 488
Raisins E. P. | 2.6 | 3.3 | 76.1 | 1562 | 29
Rice | 8.0 | .3 | 79.0 | 1591 | 29
Salmon, dressed A. P. | 13.8 | 8.1 | ———— | 582 | 78
Shad, whole E. P. | 18.8 | 9.5 | ———— | 727 | 61
A. P. | 9.4 | 4.8 | ———— | 367 | 127
Shredded wheat | 10.5 | 1.4 | 77.9 | 1660 | 27
Spinach, fresh A. P. | 2.1 | .3 | 3.2 | 109 | 417
Squash E. P. | 1.4 | .5 | 9.0 | 209 | 217
A. P. | .7 | .2 | 4.5 | 103 | 443
Strawberries | 1.0 | .6 | 7.4 | 169 | 269
Succotash, canned | 3.6 | 1.0 | 18.6 | 444 | 102
Sugar | ———— | ———— | 100.0 | 1815 | 25
Tomatoes, fresh A. P. | .9 | .4 | 3.9 | 104 | 438
canned A. P. | 1.2 | .2 | 4.0 | 103 | 443
Turkey E. P. | 21.1 | 22.9 | ———— | 1320 | 34
A. P. | 16.1 | 18.4 | ———— | 1042 | 43
Turnips E. P. | 1.3 | .2 | 8.1 | 178 | 256
Veal, cutlet E. P. | 20.3 | 7.7 | ———— | 683 | 66
A. P. | 20.1 | 7.5 | ———— | 670 | 68
Wheat, cracked | 11.1 | 1.7 | 75.5 | 1635 | 28
====================================================================
INDEX
Abbreviations for weighing and measuring, 61.
Accounts, keeping of, 333.
Account book, 334.
Acetylene gas, 35.
Acid phosphate, 172.
Acids, 12, 13, 356.
Adulterated food, 289.
Agricultural conditions, 280.
Alcohol, 38.
Alkalies, 356.
Allowances, 328.
Almonds, 245, 318.
Alum, 172.
American, ice cream, 262.
stove, 40.
Amino acids, 386.
Amperage, 39.
Amylase, 385.
Animal foods, 4.
Apple, 2, 92, 283, 318, 387.
baked, 93.
butter, 106.
jelly, 106.
pie, 185.
sauces, 94.
scallop, 258.
stewed, 94.
tapioca, 260.
Apples, dried, 96.
Apricots, dried, 96, 318.
Artificial ice, 23, 72.
“Ash,” 6, 109, 112, 304, 383, 384.
Ash requirement, 303.
Asparagus, 4, 114, 116, 318, 387.
Atkinson oven, 42.
Avoirdupois, 60.
Bacon, 161, 163, 318.
Bacteria, 99, 149.
Baked, apple, 93.
beans, 122, 387.
custard, 256.
fish, 236.
macaroni, 137.
potatoes, 117.
Baking, 66, 174.
bread, 201.
Baking powder, 172.
biscuit, 178.
experiments with, 175.
Bananas, 92, 318, 387.
Bank account, 339.
Bargain sales, 343.
Bathroom, to clean, 360.
Batters, 173.
Beans, 4, 5, 7, 114, 116, 122, 318, 387.
Bed, to make, 358.
linen, 352.
Bedding, 347.
Bedroom, care of, 358.
Beef, 2, 210, 387.
average composition, 283.
corned, 318.
cuts of, 210.
dried, 283.
drippings, 162.
heart, 229.
roast of, 222.
rump of, 318.
stew, 224.
Beet sugar, 167.
Beets, 4, 116, 318, 387.
Benzine, 378.
Berries, 92.
Beverage, water as a, 70.
Beverages, 13.
fruit, 75.
Bill of fare, 309.
Bleaching agents, 368.
Blood stains, 374.
Bluing, 368, 375.
Body building, and regulating, 11.
Boiled, custard, 256.
dressing, 252.
eggs, 144.
fish, 235.
potatoes, 118.
rice, 133.
Boiler, for clothes, 371.
for coffee, 83.
Boiling, 66.
at high altitudes, 74.
in laundering, 375.
temperature of water, experiments with, 72.
Bouillon, 223.
Braising, 66.
Brass, to clean, 358.
Bread, 318.
baking, 201.
cost of, 190.
digestibility and nutritive values of, 190.
entire wheat, 204, 305.
German coffee, 205.
Graham, 388.
ingredients of, 191, 198.
machine, 28.
methods of mixing, 200.
milk, 203.
one hundred-Calorie portion, 191.
plain, 203.
score card, 188.
wheat, 283.
white, 304, 388.
whole wheat, 388.
yeast, 187.
Breakfast, cereals, 4, 129.
plans, 314.
Brick oven, 39.
Briquet, 33.
Broiled steak, 222, 319.
Broiling, 65, 66.
Brooms, 354.
Broths, 319.
Brown Betty, 258.
sauce, 164.
sugar, 167.
Brushes, 355.
Budget, household, 321.
typical, 328.
Buns, 205.
Butter, 4, 5, 12, 161, 318, 388.
cake, 181.
fruit, 105.
substitutes, 161.
to mold, 162.
Buttermilk, 99, 147.
Buying, canned goods, 101.
fruits, 91.
groceries and meat, 286.
on installments, 344.
sugar, 168.
vegetables, 112.
Cabbage, 4, 116, 318, 388.
baked, 121.
Caffeine, 75.
Cake, 59, 181.
Calcium, 8, 304.
Calf’s head and brain, 229.
Calorie, definition of, 10.
portion. See One-hundred-Calorie portion.
protein, 303.
Calorimeter, 10, 298.
Candy, 168.
Cane sugar, 167.
Canned, beans, 318.
food, 2.
goods, 101.
meats, 228.
poultry, 228.
Canning, 101, 104.
Caramel flavoring, 257.
Carbohydrate, 6, 8, 10.
digestion of, 384.
Carbohydrates, functions of, 383.
Carbon, 8, 55.
Carbon dioxide gas, 8, 98, 172.
Card file, 60, 332.
Care, of kitchen, 30.
of lamps, 361.
of rooms, 358.
of washstand, 359.
Carpet sweepers, 355.
Carrots, 4, 116, 318, 388.
Carving, 277.
Cauliflower, 4, 114, 116, 318.
Celery, 4, 114, 318, 388.
stewed, 121.
Cellulose, 90, 385.
Cereals, 126, 305, 318, 320.
breakfast, 4.
manufacture of, 128.
molded, 132.
one-hundred-Calorie portion, 129.
principles of cooking, 129.
ready to eat, 129.
uses of cold, 132.
Charcoal, 38.
Check book, 339.
Cheese, 4, 154, 283, 318, 388.
cost of, 155.
cottage, 154, 156.
crackers, 156.
one-hundred-Calorie portion, 155.
principles of cooking, 156.
Chemical elements in body, 383.
Chestnuts, 245, 318.
Chicken, 318.
broilers, 388.
fricassee, 228.
pie, 186.
roast, 227.
salad, 252.
Chili sauce, 125.
Chinaware, 268.
Chocolate, 14, 75, 76, 81, 318, 388.
cornstarch, 135.
filling, 182.
sauce, 257.
stains, 374.
Clam chowder, 242.
Clams, 238.
small, raw, 242.
Cleaning, agents, 366.
and polishing, 357.
bathroom, 360.
cloths, 356.
dry, 378.
equipment, 354.
fabrics, 357.
materials, 354, 356.
methods of, 357.
rugs, 357.
toilet, 360.
weekly, 359.
Clean milk, 149.
Clothing, expenditure for, 326.
purchasing of, 345.
Coal, 34.
fire, to make, 46.
oil, 37.
range, 45.
Cocoa, 14, 75, 76, 318, 388.
iced, 85.
shells, 81.
stains, 374.
to make, 81.
Coddled eggs, 143.
Coddling, 66.
Codfish, 318.
balls, 237.
creamed, 237.
Coffee, 75, 77.
iced, 85.
pots, 83.
stains, 374.
to make, 82.
Cake, 35.
Cold storage, 2.
eggs, 140.
Coloring substances, 13.
Colors in textiles, 350.
Commercial laundries, 377.
Composition of foods,
charts, 90, 109, 128, 140, 149, 161, 166, 190, 218, 233, 245.
tables, 7, 191, 193, 283, 302, 384, 387-390.
See also under name of each food.
Condensed milk, 153.
Consumers’ League, 344.
Cooker, fireless, 43.
steam, 44.
Cookery, principles of, 54, 143.
vegetable, 109.
Cookies, 179.
Cooking, apparatus, 39.
care of food after, 67.
principles of, 54.
processes, 64.
utensils, 25.
water in, 72.
Copper, to clean, 358.
Corn, canned, 318.
green, 116, 388.
oil, 248.
products, 133.
Corn meal, 318, 388.
mush, 132.
Cornstarch, 318.
chocolate, 135.
Cost, of dietary, 315.
of electricity, 39.
of food, 278, 282, 315.
See also under each food.
of food, relative, home and shop products, 281.
of food, table of comparative, 283.
of fuels, 35, 36, 37.
of laundering, 377.
Cottage cheese, 154, 156.
Cottonseed oil, 248, 318.
Course of laundry work, 379.
Courses, number of, 276.
Crabs, 240.
to prepare, 243.
Crackers, 318, 388.
Cream, 4, 161, 318, 388.
of tartar, 172, 368.
of tomato, 124.
soups, 123.
tapioca, 259.
to whip, 162.
Creamed codfish, 237.
oysters, 242.
Croquettes, 226.
Croutons, 125, 207.
Crumbs, to butter, 236.
Cucumbers, 318, 388.
Cupboards, 20.
Curds, 5.
Currant jelly, 107.
Custard, 12.
rennet, 152.
Custards, 256.
Cutlery, 270.
Cuts of meat, 210.
Damask, 347.
Dates, 318.
Decorations for the table, 272.
Deep-fat frying, 66, 120, 162.
Demand and supply of food, 279.
Deodorizers, 356.
Design in linens, 346.
Desserts, 247, 254.
Dextrin, 55.
Diet for growth, 304.
Dietaries, 295, 310.
Dietary, cost of the, 315.
Digestion, of carbohydrate, 384.
of fat, 385.
of protein, 385.
Dining room, to clean, 359.
Dinner plans, 315.
Disaccharids, 384.
Dishes, 352.
Dishwashing, 31.
Disinfectant, 356.
Division, of income, 321.
of labor, 354.
Dover egg beater, 27.
Dressings, salad, 248.
Dried fruits, 95.
Drier for clothes, 371.
Drip coffee pot, 83.
Dry cleaning, 378.
Drying, 102, 107.
Dumplings, 225.
Economy, of fuel, 33.
of milk, 150.
See Cost.
Eggs, 4, 283, 304, 305, 318, 388.
beaten, 142.
boiled, 144.
coddled, 143.
composition and cost of, 140.
digestibility of, 141.
experiment with, 143.
jellied, 143.
one-hundred-Calorie portion, 140.
poached, 144.
principles of cookery, 143.
raw, 142, 388.
scrambled, 144.
structure of, 138.
Eggnogs, 319.
Electric, apparatus, 50.
irons, 373.
Electricity, 33, 38.
Elements, 8, 383.
in the foodstuffs, 7, 383.
Enamel, to clean, 358.
Energy, 9.
requirements of adults, 297.
requirements during growth, 300.
English walnuts, 245.
Entire wheat bread, 204, 305.
Enzymes, 385.
Erepsin, 386.
Escalloped, fish, 236.
fruit, 254.
meat, 226.
potato, 120.
Essences, 13.
Expenditure, for clothing, 326.
for food, 322.
for operating, 325.
for shelter, 324.
Fabrics, to clean, 357.
Fat, 8, 10, 14, 55, 158.
as a cooking medium, 162.
digestion of, 385.
elements in, 383.
function of, 383.
one-hundred-Calorie portion, 160.
to clarify, 121.
Fat frying, deep, 66, 120, 162.
Fatty acids, 385.
Feeding the sick, 318.
Fiber, meat, 56.
vegetable, 56.
Figs, 318, 388.
Filberts, 245.
Fire, precautions against, 362.
Fireless cooker, 43.
Fish, 4.
composition and nutritive value of, 233.
one-hundred-Calorie portion, 240.
preserved, 241.
principles of cooking, 242.
principles of preparation and cooking, 235.
quality of, 233.
stuffing, 237.
varieties of, 231.
Flavors, 12.
vegetable, 13.
Flour, 4, 318, 388.
composition of, 191.
entire wheat, 197.
Graham, 197.
manufacture of, 194.
mill, 195.
patent, 303.
spring and winter wheat, 193.
Foamy sauce, 259.
Fondant for French creams, 169.
Food, adjuncts, 12.
adulterated, 289.
charts showing composition of. (See Composition of foods.)
comparative costs of, 282.
cost of, 278, 315.
definition of, 11.
demand and supply, 279.
disposal of waste, 68.
effect of, 295.
expenditure, 322.
for body building and regulating, 11.
for children, 305.
for energy, 9.
for invalids, 319.
materials, 3.
materials, care of, 57.
materials, table 100-Calorie portions of common, 302, 318, 387-390.
misbranded, 290.
non-perishable, 286.
perishable, 286.
preparation, processes of, 58.
preparation, technique of, 56.
prices, elements in, 282.
problems, 1.
purchasing of, 278, 284.
quality of, 288.
quantities to purchase, 285.
ready-cooked, 292.
relative cost of home and shop products, 281.
requirements, 310.
semi-perishable, 286.
table of comparative cost of, 283.
to keep hot and cool, 266.
transportation, 279.
Foods, animal and vegetable, 4.
Foodstuffs, elements in, 7, 383.
digestion of, 384.
fate of, 386.
functions of, 9, 383, 386.
in food materials, 384.
Fowls, 388.
French, chalk, 378.
dressing, 251.
ice cream, 262.
French-fried potatoes, 120.
Fricasseed chicken, 228.
Frozen mixtures, 261.
Fructose, 166.
Fruit, beverages, 75.
butter, 105.
buying, 91.
composition and nutritive value, 87.
digestibility of, 90.
dried, 95.
drinks, 80.
juice, 92, 319.
one-hundred-Calorie portion, 90.
preparation of, 91.
preservation of, 96.
stains, 374.
Frying, deep-fat, 66, 120, 162.
Fudge, 169.
Fuel, foods, 158.
value, unit of, 10.
Fuels, 33, 38.
Functions of the foodstuffs, 9, 383.
Furnishings, kitchen, 15.
Furniture, to clean wood of, 358.
Garnishing the dish, 267.
Gas, 35.
natural, 37.
burner, 48.
meter, to read, 36.
stove, 16, 43, 46, 48.
Gasoline, 38, 378.
Gelatin, 72, 255, 388.
German coffee bread, 205.
Gingerbread, plain, 183.
Glass, to clean, 358.
Glassware, 268.
Glucose, 164.
Gluten, 192, 202.
Glycerol, 385.
Glycogen, 386.
Graham, bread, 388.
flour, 197.
Grapefruit, 92.
Grapenuts, 318.
Grapes, 2, 318, 388.
Gravies, 163, 164, 222.
Griddle cakes, sour milk, 178.
sweet milk, 179.
Halibut, 318.
Halls, to clean, 359.
Ham, 318, 388.
Hard-boiled eggs, 144.
Hard sauce, 259.
Herbs, 13.
Hickory nuts, 245.
Hominy, 132, 389.
Honey, 389.
Horse radish, 12.
Hot-water, sponge cake, 182.
supply, 24.
Household, accounts, 333.
budget, 321.
expenditures, 321.
insects, 361.
linens, purchasing, 346.
textiles, 345.
Huckaback towels, 347.
Hundred-Calorie portions. See One hundred-Calorie portions.
Ice, 72.
artificial, 23.
box, 16.
creams, 262.
substitutes, 74.
uses of, 74.
Iced, cocoa, 85.
coffee, 85.
tea, 86.
Income, divisions of, 323.
yearly, 322.
Ingredients. See under each food.
Ink stains, 374.
Insects, household, 361.
Installments, buying on, 344.
Invalid feeding, 318.
Iron, 8.
Ironing, 369, 376.
board, 373.
Irons, 373.
Jam making, 102, 105.
Javelle water, 368.
Jellied eggs, 143.
Jelly, lemon, 260.
making, 102, 106.
Keeping of accounts, 333.
Kerosene, 37.
stoves, 50.
Kidneys, 229.
Kilowatt, 39.
Kitchen, care of, 30.
colors in, 17.
furnishings, 15.
plan of, 15.
table, 20.
Knives, 27.
Kumyss, 153, 319, 388.
Labor-saving devices, 27.
Lactic acid, 172.
Lactose, 166.
Lamb, 211, 389.
chops, 318.
Lamps, care of, 361.
Lard, 162, 318.
Laundering, 365.
Laundries, commercial, 377.
Laundry equipment, 370.
Law, Pure Food, 2, 289, 291.
Pure Textile, 345.
Leavening agents, 171.
Left overs, care of, 67.
Lemon, jelly, 260.
pie, 185.
Lemonade, 80.
Lemons, 2, 389.
Lentils, 123, 318.
Lettuce, 4, 318, 389.
Linens, bed, 352.
designs in, 346.
purchasing household, 347.
Lipase, 385.
Liver, 229.
Living room, to clean, 359.
Lobster, 239, 389.
to prepare, 243.
Loose-leaf books, 332.
Luncheon plans, 315.
Macaroni, 136, 318, 388.
Mail orders, 343.
Making, bed, 358.
chocolate, 81.
coal fire, 46.
cocoa, 81.
coffee, 82.
tea, 85.
Maltose, 166.
Managing a gas stove, 48.
Mangle, 373.
Manufacture. See under each food.
Marble, to clean, 358.
Markets, clean, 284.
Mashed potato, 119.
Matzoon, 147, 153.
Mayonnaise dressing, 251.
Meals, balanced, 307.
number of, 305.
serving, 266.
technique of preparation, 265.
Measures, 60, 61, 287.
Measuring, 60, 61.
Meat, 209, 304.
canned, 228.
composition and nutritive value, 213.
cuts of, 210, 211, 213, 216, 217.
dangers from, 218.
effect of heat upon, 218.
experiments with, 221.
fiber, 56.
gravy, 164.
grinder, 28.
one-hundred-Calorie portion, 216.
pie, 186.
poisoning, 218.
preserved, 228.
soups, 223.
substitutes, 243.
tough and tender, 211.
Menus, 295, 308, 312.
Metals, to clean, 358.
Meter, to read the gas, 36.
Methods, of cleaning, 356.
of payment, 338.
Milk, 4, 5, 14, 146, 283, 304, 318, 319, 389.
bread, 203.
composition of, 7, 146.
one-hundred-Calorie portion, 149.
principles of cookery, 152.
sherbet, 263.
sour, 99.
Mineral matter, 8, 56, 384.
functions of, 383.
Misbranded food, 290.
Mixing, methods of, 63.
Mock Hollandaise sauce, 236.
Molasses, 4, 167, 318.
Mold, 97.
Molded, butter, 162.
cereal, 132.
Monosaccharid, 384.
Mousse, strawberry, 263.
Muffins, plain, 177.
Mustard, 12.
Mutton, 211, 389.
Napkins, 268.
Naphtha, 378.
National Food Law, 289.
Natural, gas, 37.
ice, 72.
Nickel plate, to clean, 358.
Nitrogen, 8.
Non-perishable foods, 286.
Nuts, 4, 243.
one-hundred-Calorie portion, 245.
Oatmeal, 318, 389.
Oils, 356.
cottonseed and corn, 248.
olive, 12, 318.
Oleomargarine, 318.
Olive oil, 161.
Olives, 318, 389.
Omelet, 145.
One-hundred-Calorie portions, 10.
bread, 190.
cheese, 155.
common food materials, 302.
cost of, 318.
eggs, 140.
fat foods, 160.
fish and shellfish, 240.
foods generally, 387-390.
fruit, 90.
in meals, 313.
meats and poultry, 216.
milk and cream, 149.
nuts, 245.
starches and cereals, 129.
vegetables, 113.
Onions, 4, 116, 318, 389.
Operating expenses, 325.
Oranges, 2, 92, 318, 389.
Order in work, 354.
Orders by mail, 343.
Oven, Atkinson, 42.
brick, 39.
experiments, 176.
thermometers, 52.
Oxygen, 8.
Oyster, 238, 318, 389.
Oysters, creamed, 242.
raw, 242.
sauté, 242.
Paint, to clean, 357.
Pan broiling, 66.
Pancreatic juice, 385.
Parasites, animal, 218.
Parker House rolls, 204.
Pasteurization, 150.
Pasteurized milk, 151.
Pastry, 183.
Patent flour, 303.
Payment, methods of, 338.
Peaches, 2, 92, 318, 389.
dried, 96.
Peach stains, 374.
Peanut brittle, 168.
Peanuts, 245, 318.
Pears, 2, 92, 95, 318.
Peas, 4, 114, 116, 318, 389.
Pea soup, 389.
Peat, 33.
Pecan nuts, 245.
Penocha, 169.
Pepper, 12.
Peptones, 385.
Percolator coffee pot, 83.
Perishable foods, 286.
Petroleum, 37.
Pewter, 270.
Phosphorus, 8.
Pickling, 102, 107.
Pies, 184, 389.
Pineapples, 2.
Plain bread, 203.
gingerbread, 183.
muffins, 177.
Plan of the kitchen, 15.
Plated silver, 270.
Poached eggs, 146.
Polished surface, to clean a, 357.
Polishes, 356.
Popovers, 173.
Porcelain, to clean, 358.
Pork, 161, 211, 318.
Portion, standard, 10.
See One-hundred-Calorie portions.
Potatoes, 4, 116, 283, 318, 389.
baked, 117.
boiled, 118.
escalloped, 120.
French-fried, 120.
mashed, 119.
on the half shell, 118.
puff, 119.
purée, 123.
salad, 252.
Poultry, 209, 226.
canned, 228.
Preservation of fruit, 96.
Preservatives, 100.
Preserved meats, 228.
Preserving, 101, 105.
Protein, 6, 8, 10, 54.
digestion of, 385.
elements in, 383.
function of, 383.
requirement, 301.
Proteoses, 385.
Prunes, 95, 318, 389.
Ptomaines, 100.
Pudding, snow, 261.
Pudding, steamed, 258.
Purchasing, clothing, 345.
food, 278, 284.
household linens, 346.
silk, 347.
wool, 349.
Purée of peas, 123.
Pure, Food Law, 2, 289, 291.
starches, 134.
Textile Law, 345.
Quinces, 95.
Radishes, 389.
Raisins, 318, 390.
Raspberry ice, 263.
Reading the gas meter, 36.
Ready-cooked foods, 292.
Ready-to-eat cereals, 129.
Recipe, foundation for sauces, 163.
how to study a, 58.
Recipes. See under each food.
Refrigerator, 22.
Rennet custard, 152.
Rennin, 147.
Rent, proportion of income for, 323, 324.
Repairs, 362.
Respiration calorimeter, 298.
Rice, 132, 318, 390.
boiled, 133.
cakes, 132.
Rissoles, 225.
Roast beef, 222, 319, 387.
gravy, 222.
Roast chicken, 227.
Roasting, 65.
Rolled oats, 318.
Rolling table, 20.
Rolls, Parker House, 204.
Rooms, care of, 357.
Rugs, to cleanse, 357.
Salad, 247.
Salmon, 233, 318, 390.
Salt, 12.
Sandwich, 207.
Sardines, 318.
Sauce, foundation recipe for, 163.
Sauce, Mock Hollandaise, 236.
tomato, 164, 225.
white, 164.
Sauces, 259.
apple, 94.
brown, 164.
chili, 125.
chocolate, 257.
Sausage, 318.
Sauté, 66.
Sautéd oysters, 242.
Savings, 328.
Scallops, 239, 318.
Scrambled egg, 144.
Season of fish, 234.
Semi-perishable foods, 286.
Serving, 274.
Serving meals, 266.
Setting the table, 270.
Shad, 233, 390.
Shellfish, 4, 231, 238.
preserved, 241.
Shelves, 20.
Sherbet, milk, 263.
Shopping, 342.
ethics of, 344.
Shortcake, 257.
Shredded wheat, 390.
Silk, purchasing, 347.
test for, 349.
Silver, 352.
for table, 270.
Simmering, 66.
Sink, 24.
Sirups, 4.
Skim milk, 147.
Snow pudding, 261.
Soap, 356, 367.
solution, 368.
Soups, “cream,” 123.
meat, 223.
pea, 389.
vegetable, 123.
Sour milk, 99, 153.
Spaghetti, 136.
Spices, 13.
Spinach, 318, 390.
Sponge cake, 182.
Spring wheat, 193.
Squash, 112, 116, 390.
Stains, 374.
Standard of good bread, 187.
Standard portions 10.
See One-hundred-Calorie portions.
Starch, 4, 55, 369.
experiments, 135.
granule, 134.
Starches, one-hundred-Calorie portions, 129.
pure, 134.
Starching, 375.
Steak, broiled, 222, 319.
porterhouse, 283, 387.
round, 318.
sirloin, 387.
Steam cooker, 44.
Steamed pudding, 258.
Steaming, 66.
Stew, beef, 224.
Stewed, apple, 94.
celery, 121.
Stewing, 66.
Stove, American, 40.
gas, 16, 43, 46.
Stoves, kerosene, 50.
Strawberries, 390.
Strawberry mousse, 263.
Studying a recipe, 58.
Stuffed tomato salad, 253.
Stuffing, fish, 237.
for fowl, 228.
Succotash, 390.
Sucrose, 166.
Suet, 318.
Sugar, 4, 12, 55, 164, 166, 167, 318, 390.
of milk, 6.
principles of cooking, 168.
Sulphur, 8.
Sweetbreads, 229.
Sweet, oil, 161.
potatoes, 318.
Tablecloths, 268.
Table, decorations, 272.
dining-room, 267.
kitchen, 20.
of comparative cost of food, 283.
of composition of foods, 387-390.
Table, setting the, 270.
waiting on the, 272.
Tannin, 75.
Tapioca, 318.
puddings, 259.
Tea, 75.
iced, 86.
to make, 85.
Technique of food preparation, 56.
Test for silk, 349.
Textiles, colors in, 349.
household, 345.
Theine, 75.
Theobromine, 75.
Thermometers, oven, 52.
Toast, 56, 206, 388.
Toasting, 65.
Toilet, to clean, 360.
Tomato, 116, 318, 390.
salad, stuffed, 253.
sauce, 164, 225.
soup, 124.
Towels, 347, 352.
Trading stamps, 343.
Transportation of food, 279.
Trypsin, 385.
Tubs, laundry, 370.
Turkey, 390.
Turnips, 116, 318, 390.
Typical budgets, 328.
Unit of fuel value, 10.
Utensils, 25.
list of, 28.
materials used in, 26.
patterns of, 27.
Vacuum cleaners, 355.
Vanilla, 12.
Veal, 211, 318, 390.
Vegetable, cookery, 109.
fiber, 56.
flavors, 13.
foods, 4.
soups, 123.
Vegetables, 320.
composition and nutritive value, 109.
how to buy, 112.
one-hundred-Calorie portions, 113.
principles of cooking, 115.
quality of, 114.
season of, 114.
time-table, 116.
Vermicelli, 136.
Vinegar, 12.
Voltage, 39.
Waiting on the table, 272.
Waitress, 274.
Waldorf salad, 253.
Walnuts, English, 245, 318.
Washing, 374.
machine, 371.
Washstand, care of, 359.
Waste food, disposal of, 68.
Water, as a beverage, 70.
elements in, 383.
experiments with the boiling temperature of, 72.
in cooking, 72.
soft and hard, 71, 366, 367.
Watt, 39.
Weekly cleaning, 359.
Weighing, 60, 287.
abbreviations for, 61.
Wheat, 193, 390.
bread, 283.
flour, 171.
Whey, 5.
Whipped cream, 162.
White, bread, 304.
sauce, 164.
Whole wheat. See Entire wheat.
Window box, 23.
Winter wheat, 193.
Wool, purchasing, 349.
Wringer, for clothes, 371.
Yeast, 97.
bread, 187.
in bread, 197.
experiments with, 203.
Zoolak, 147, 319.
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_Cloth, 12mo, illustrated, 488 pages. List price, $1.25_
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“To understand any machine clearly, the student must have clearly in
mind the fundamental principles involved. Therefore, although we
have tried to begin each new topic, however short, with some
concrete illustration familiar to young people, we have proceeded,
as rapidly as seemed wise, to a deduction of the general principle.
Then, to show how to make use of this principle, we have discussed
other practical applications. We have tried to emphasize still
further the value of principles, that is, generalizations, in
science, by summarizing at the end of each chapter the principles
discussed in that chapter. In these summaries we have aimed to make
the phrasing brief and vivid so that it may be easily remembered and
easily used.”
The new and noteworthy features of the book are the admirable selection of
familiar material used to develop and apply the principles of physical
science, the exceptionally clear and forceful exposition, showing the hand
of the master teacher, the practical, interesting, thought-provoking
problems, and the superior illustrations.
THE MACMILLAN COMPANY
64-66 Fifth Avenue
Chicago New York City Dallas
Boston Atlanta San Francisco
=Botany for Secondary Schools=
BY L. H. BAILEY
Of Cornell University
_Cloth, 12mo, illustrated, 460 pages. List price, $1.25_
It is not essential nor desirable that everybody should become a botanist
but it is inevitable that people shall be interested in the more human
side of plant and animal life. We are interested in the evident things of
natural history, and the greater our interest in such things, the wider is
our horizon and the deeper our hold on life.
The secondary school could not teach _botanical science_ if it would; lack
of time and the immaturity of the pupils forbid it. But it can encourage a
love of nature and an interest in plant study; indeed, it can originate
these, and it does. Professor Bailey’s _Botany_ has been known to do it.
In the revision of this book that has just been made, the effective
simplicity of the nature teacher and the genuine sympathy of the nature
lover are as successfully blended as they were in the former book.
Bailey’s _Botany for Secondary Schools_ recognizes four or five general
life principles: that no two natural things are alike; that each
individual has to make and maintain its place through struggle with its
fellows; that “as the twig is bent the tree inclines”; that “like produces
like,” and so on. From these simple laws and others like them Professor
Bailey proceeds to unfold a wonderful story of plant individuals that have
improved upon their race characteristics, of plant communities that have
adopted manners from their neighbors, of features and characteristics that
have been lost by plants because of changed conditions of life or
surroundings. The story vibrates with interest.
The book is, moreover, perfectly organized along the logical lines of
approach to a scientific subject. Four general divisions of material
insure its pedagogical success:
PART I.——The Plant Itself;
PART II.——The Plant in Its Relation to Environment and to Man;
PART III.——Histology, or the Minute Structure of Plants;
PART IV.——The Kinds of Plants, including a Flora of 130 pages.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
BOSTON CHICAGO ATLANTA DALLAS SAN FRANCISCO
Studies in Literature
BY FREDERICK MONROE TISDEL
Assistant Professor of English in the University of Missouri.
_Cloth, 12mo., illustrated, 333 pages, list price $.90_
In Part I of this book the author introduces the student to more than
twenty standard English classics, giving in connection with each a brief
explanatory introduction, suggestions for study and topics for oral and
written discussion. These classics are grouped with respect to the
different types of literature which they represent,——epic, drama, essay,
novel, etc., and there is a brief exposition of the type. The result is
that in the mind of the reader the individual masterpiece and the type
with its characteristics are inseparably connected.
Part II consists of a brief but masterly survey of English literature. The
book as a whole serves to systematize and unify the study of secondary
school literature,——a most desirable end.
Professor E. A. Cross, State Teachers College, Greeley, Colo. “It meets
with my heartiest approval. It is brief, considers all the writers high
school students need to know, touches the interesting features in the
lives and works of these men,——about all you could want it to do.”
Mr. John B. Opdycke, English Department of the High School of Commerce,
New York City. “I like it very much indeed. It has just enough in its
review of the history of English literature, and its treatment of the
classics is restrained and dignified. So far as I have seen, this is the
only book that combines the two in one volume. I am all against the use of
an abstract History of English Literature in the high school and I am all
in favor of putting into the hands of the students some book that analyzes
classics fully and yet with restraint. This book seems to have combined
the two in just the right proportions and treated them in just the right
manner.”
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Ave. New York City
Boston Chicago Atlanta Dallas San Francisco
* * * * *
FOOTNOTES:
[Footnote 1: TEACHER’S NOTE.——The term “foodstuff” is used in place of
“food principle,” as being the later and better term.]
[Footnote 2: This is the “greater calorie” or “kilogram calorie,” and is
written Calorie to distinguish it from the “lesser calorie” or “gram
calorie,” largely used in physics and chemistry.]
[Footnote 3: TEACHER’S NOTE.——The machines operating with a crank are
examples of the “wheel and axle,” or the windlass, or both. The mechanical
advantage can be worked out mathematically,——a good problem for the
physics or mathematics class. See “Household Physics,” C. J. Lynde.]
[Footnote 4: TEACHER’S NOTE.——A good way to study utensils is to begin
with the school kitchen equipment. Utensils for the home kitchen can be
listed in the notebook, as these are used in the school kitchen, having
the list grow by degrees throughout the year. For reference, have a price
list and illustrated catalogue from some good firm.]
[Footnote 5: _Laboratory management._——In the school kitchen the
dish-washing may be done at the sink by housekeepers appointed for the
day, or if equipment allows, the work may be done in twos with some
definite plan for dividing the work.]
[Footnote 6: These terms perpetuate the names of scientists famous for
their work in electricity. Volta was an Italian who invented an electric
battery; Ampere was a French electrician; and Watt a Scottish engineer and
electrician.]
[Footnote 7: TEACHER’S NOTE.——The teacher of physics can coöperate here,
and indeed throughout the whole topic of apparatus and cooking processes.]
[Footnote 8: TEACHER’S NOTE.——If a meter can be used, very exact problems
can be worked out with gas and electricity.]
[Footnote 9: TEACHER’S NOTE.——These experiments may be performed as each
food material is used. In this case a page should be kept in the notebook
for the table of weights and measures, and each observation recorded as it
is made. It may be that the perishable articles will not be on hand,
except as they are used in order. The weighing and measuring should be
dwelt on all through the course.]
[Footnote 10: Both these methods were taught by French cooks connected
with well-known chocolate firms, and both give good results.]
[Footnote 11: “Cereal” is derived from the Latin word “cerealis,”
pertaining to Ceres, the Roman goddess of agriculture.]
[Footnote 12: The manufacture of flour is discussed in the chapter on
bread making.]
[Footnote 13: U. S. Department of Agriculture, Farmers’ Bulletin 389, p.
16.]
[Footnote 14: Several of the large firms manufacturing flour issue
pamphlets descriptive of the whole process, to be mailed free on
application.]
[Footnote 15: “Some Points in the Making and Judging of Bread,” 1913.
Isabel Bevier, Univ. of Ill. Bulletin No. 25.]
[Footnote 16: For Furnishing the Dining Room, see “Shelter and Clothing,”
p. 88.]
[Footnote 17: U. S. Department of Agriculture, Farmers’ Bulletin 487.]
[Footnote 18: Contributed by Mary Swartz Rose, Ph.D., Assistant Professor,
Department of Nutrition, Teachers College.]
[Footnote 19: Observations of the food eaten by individuals or groups of
people are also called dietary studies, whether the observed dietary is
such as to satisfy the food requirement or not.]
[Footnote 20: One quart of milk yields 6-3/4 portions.]
[Footnote 21: Rose, “Laboratory Handbook for Dietetics.”]
[Footnote 22: The apportionment of the income to the different expenses of
living (food, clothing, shelter, etc.) is discussed in Chapter XIX. It
will be found that the smaller the income the higher is the percentage of
it which must be allowed for food.]
[Footnote 23: Printed by permission of J. Wiley & Sons, publishers of “The
Cost of Living,” by Ellen Richards.]
[Footnote 24: Published by J. Wiley & Sons, publishers of “The Cost of
Living,” by Ellen Richards.]
[Footnote 25: From Chapin’s “Standards of Living.” By permission Russell
Sage Foundation.]
[Footnote 26: Some of the widely advertised disinfectants are rather
ineffective. Those interested should look up the tests of commercial
disinfectants published from time to time by the United States Public
Health Service.]
[Footnote 27: Depending upon the nature of the infection, it may be
possible to substitute the use of a proper disinfectant, followed by short
boiling.]
TRANSCRIBER’S AMENDMENTS
Transcriber’s Note: Blank pages have been deleted. Some illustrations have
been moved and page references to such illustrations have been updated.
Footnotes have been moved to the end of the etext. Paragraph formatting
has been made somewhat more consistent. The publisher’s inadvertent
omissions of important punctuation have been corrected. Some wide tables
have been re-formatted to narrower equivalents including a key.
Duplicative front matter has been removed. Some Laboratory Management
Notes have been moved.
The following list indicates any additional changes made. The page number
represents that of the original publication and applies in this etext
except for footnotes and illustrations since they may have been moved.
Key: {<from>}[<to>]
Page
82 _Method 2._{[10]}{}
82 chocolate, and beat vigorously.{[10]}[]
141 these {deficiences}[deficiencies] should be reported
170 foundation for all {bon bons}[bonbons]
203 1 cake dissolved in 1/4 cup {luke warm}[lukewarm] water
209 wild animals of {herbiverous}[herbivorous] habits
216 {}[Left: ]Chuck rib roast, 9th and 10th ribs. {}[Right: ]
216 {}[Left: ]1st cut prime rib roast. {}[Right: ]2d cut
336 {Total expenditure for year}[Totals]
* * * * *