NRLF 14 SfiS 07b Science JJo rr; esti c for Illinois Hi ah fir t GIFT OF NIVERSITY OF ILLINOIS BULLETIN r OL. VIII OCTOBER 3, 1910 No. 5 [Entered February 14, 1902, at Urbana, Illinois, as second-class matter under Act of Congress of July 16. 1894.] SYLLABUS OF DOMESTIC SCIENCE and DOMESTIC ART FOR The High Schools of Illinois 19IO--1911 . URBANA--CHAMPAIGN, ILLINOIS PUBLISHED BY THE UNIVERSITY INTRODUCTION For the information of those interested the following notes concerning the development of this Syllabus is hereby given. In 1907 believing that the time had come for more determined efforts to introduce domestic science and domestic art into the public schools of Illinois the Department of Household Science of the University of Illinois invited a few interested persons to con- sider such plans with them at the time of the High School Confer- ence, November, 1907. As a result of that meeting the following persons were chosen to serve as a committee : Miss Isabel Bevier Chairman, Mrs. Mary Pierce Van Zile, Miss Carrie Gait, Miss Helen Pincomb, Mr. J. H. Browning and Mr. T. C. Clendenen. This committee undertook the preparation of a syllabus for the unifying of the work in domestic science and domestic art in the high schools of the state. Owing to the unorganized condition of the work, the committee found it necessary to make a syllabus flexible enough to meet very different conditions. It seemed to them better to suggest an orderly development of the subjects Food, Clothing and the Home and to leave to individual schools the selection of the work as well as the allotment of time to each. In July, 1908, the syllabus was published. In November, 1908, it was discussed in the newly organized Domestic Science Section of the High School Conference. A new committee consisting of the following persons was appointed: Miss Helena M. Pincomb Chairman, Miss Jenny Snow and Miss Carrie Gait. This commit- tee was asked to formulate a definition for a unit of entrance credit. The committee defined one unit of entrance credit in House- hold Science as follows : a. An equivalent of 180 hours of prepared work with at least two recitation periods a week in foods. b. An equivalent of 180 hours of prepared work with at least one recitation period a week in clothing. c. An equivalent of 180 hours of prepared work with at least two recitation periods a week on the home. (Two periods of laboratory work, are considered equivalent to one period of prepared work.) 1. Of the above, (a) will be accepted as a unit's work. 284453 2. Two half units taken from a and b, or a and c, or b and c will be accepted as a unit's work. The syllabus is recommended as a basis for a unit of entrance credit. The work is to be done by trained teachers with individual equipment as determined by inspection. This definition was adopted by the Domestic Science Section of the High School Conference in November, 1909, and by the University. It was also voted that the syllabus should be revised. The work of revision was given into the hands of the new execu- tive committee for the year 1909-1910 Miss Helena M. Pincom^ Chairman, Miss Helen M. Day, Miss Carrie Gait, Miss Kate Brown and Miss Isabel Bevier ex. officio. The revised copy was* adopted by the Domestic Science Section of the Conference No- vember 18, 1910. The committee offers the following explanation of the revis- ion. First, in accordance with the vote of the last meeting the terms theory and practice have been changed to recitation and laboratory; and the name Syllabus of Domestic Science for the High Schools of Illinois to Syllabus of Domestic Science and Domestic Art for the High Schools of Illinois. The general plan of the syllabus has not been changed. It has been amplified by the addition of related work and references. Second, an orderly development of the subject has been at- tempted, but the limits of time or material may in some cases modify the practice ; for example, the kitchen, fuels and water are placed at the beginning of the food course, but it is not the thought of the committee that several lessons will be spent on this before taking up the subject of fruit. Third, owing to existing conditions the committee feels that the amount of work covered in one year must vary, but suggests that the work in clothing should be preceded by "sewing" in the grades, and that the course in foods should be preceded by "cook- ing" in the grades and by at least one course in elementary science in the high school. Fourth, the course on The Home seems to the committee very desirable work for the senior year. It begins with a study of homes of primitive people, but passes quickly to the planning, construction and sanitary aspects of a modern house, its furnish- ings and care. In connection with the care of the house the care of the individual and the family are considered and their relation and responsibility to the community. Here too, attention is given to the economic side of household management and to the import- ance of the home. Fifth, the committee for the present year are to consider the relation of the topics food, clothing and the home to the other subjects of the curriculum especially in regard to the time re- quired, and to their place in the curriculum, so that the syllabus may gain in definiteness. The Committee hereby express their appreciation of the helpful suggestions of many teachers and ask for a continuance of their favors. Committee for 1910 HELENA M. PINCOMB, Chairman HELEN M. DAY CARRIE GALT KATE L. BROWN ISABEL BEVIER SYLLABUS FOOD RECITATION LABORATORY The kitchen. Shape and size. Equipment. Desk and individual equip- ment. Cupboard and group equip- ment. Sinks and supply tables. Kefrigerator. Burners and ranges. Care of. Reasons for cleanliness. Means of securing cleanli- ness. Importance of order and neatness. Fuels and their combustion. Kinds and classes. Value of different fuels. Calorific, economic. As to convenience. Essentials of combustion. Meaning of kindling point. Products of combustion. Cause and effect of incom- plete combustion. Need for ventilation of kitch- en. List and care for articles in desk. Clean and conveniently arrange cupboards. Care of sinks and supply tables by different girls housekeep- ers. Clean refrigerator. Wash dishes and towels. Care for burners and ranges. Bead gas meter. Calculate cost of gas per hour. Note effect of closed and open mixer of burner, closed and open drafts of stoves. Build and regulate fire. Ventilate laboratory and class room. RELATED WORK REFERENCE The home. Selection and arrangement of convenient and suitable equipment for kitchen ; fur- niture, utensils, and linen. Study of plumbing. Pipes, fixtures, traps. Action of different cleaning agents. Suitable water and towels for cleaning. Economy of cleaning. Source and production of fuels. Chemistry and physics or ele- mentary science. Meaning of elements and com- pounds. Study of carbon, hydrogen, oxygen and nitrogen, and their combinations as found in air, water, food and fuels. Chemical and physical changes. Meaning of. Illustrations applicable to the home. Barrows. Principles of Cook- ery. Dodd. Chemistry of the House- hold. Elliott. Household Hygiene. Elliott. Household Bacteriol- ogy- Gibson. Convenient Houses. Parloa. Home Economics. Richards & Elliott. Chemistry of Cooking and Cleaning. Rocheleau. Great American In- dustries. Williams & Fischer. Elements of the Theory and Practice of Cookery. Wilson. Handbook of Domestic Science and Household Arts. U. S. Dep't of Agri., Washing- ton, D. C. Farmers' Bulletins: No. 268. Industrial Alco- hol : Sources of Manufac- ture. No. 269. Industiral Alco- hol, Uses and Statistics. No. 298. The Fireless Cook- er. No. 342. The Model Kitch- en. No. 353. The Ice Box. Office of Exp. Station Bul- letin : No. 130. Denatured Alco- hol Manufacture. Journal of Home Economics, Dec. 1909. Fuels and Their Utilization in Cooking. RECITATION LABORATORY Water. Kinds and composition. Uses. As a cleaning agent. As a medium in cooking. Uses in the body. Purification of water. Household methods. Treatment of hard waters. Fruits. Uses of various grades of fresh fruits. Composition and value as food. Processes of preparing fresh fruits. Decay of fruit. Cause and prevention of decay. Means of destroying micro- organisms. Resistance of spores. Methods of preserving fruits and vegetables. Sorting, cleaning, storing. Drying. Sterilizing. Use of sugar, spices, vine- gar. Low temperature, cold storage. Determine temperature of wa- ter. When small bubbles begin to rise. When larger bubbles rise and break at the surface. When the whole surface is agitated. Determine temperature steam. Determine temperature double boiler. Determine source of home and school water supply. Soften water for cleaning. of 111 Sort fruit for different pur- poses. List fruits according to water content. Cook fruits in various ways as boiling, baking, stewing, scal- loping. Observation of decay and mold of fruit. Examination of bacteria and mold under microscope. Determine conditions favoring and retarding growth of micro-organisms. Can fruits and vegetables. Different methods. Preserve and pickle. Make jellies, butters, jams, etc. Cook dried fruits. Compare weight of fruit be- fore and after soaking. 55 RELATED WORK REFERENCE History and economics. Laces of different ages and races. Conditions under which hand work is done. Price paid for hand labor. Lives of people doing work. Art. Designing dresses, hats, and suits for different occas- ions. Coloring designs made for different occasions and in- dividuals. Lines of human form. Straight lines and good curves. Artistic and appropriate de- signs for trimmings, house- hold articles and personal articles as belt buckles, hand bags, card cases, etc. Reprints from Year Book : No. 234. The Future De- mand for American Cot- ton. No. 308. Consumption of Cotton in Cotton States. No. 313. U. S. Dep't of Agri. and Silk Culture. No. 314. Growing of Long- Staple Upland Cotton. Cosmopolitan, July 1904. Cot- ton. Corticelli Silk Mills. Silk, Its Origin, Culture and Manu- facture. Harper's Weekly, Mar. 5, 1910. Deceiving the Shopper. Outlook, vol. 69, p. 59. Cotton. Scribner, vol. 90. Manufacture of Clothing. Batchelder. Principles of De- sign. Gingles. Garment Drafting and Simple Kule Method. Ward. Color, Harmony and Contrast. Craftsman. Delineator. Good Housekeeping. Harper's Bazaar. 56 RECITATION LABORATORY Cutting. Economy. Matching pattern in cloth. Arrangement of pattern with weave. Making. Characteristics of good work- manship in the making of garments or articles. Household fabrics and articles. Suitability of textile, color weave and finish to pur- pose. Cut out garments. Keep materials and hands clean while sewing. Baste, fit, stich and finish un- dergarments as drawers, un~ derwaist and skirt or gown. Make suitable seams, bands, bindings, facings, corners. Make tucks and put on trim- mings. Make shirt waist and wash dress. Possibly make wool skirt. Make simple and more difficult decorative stiches on under- wear, waist or household ar- ticles. Make designs for patterns to be worked. Buttonhole edge of towel, scarf, center piece or undergar- ment. Design and embroider mono- grams for linen or under- wear. Possibly make lace or drawn work for trimming a small article. 57 RELATED WORK REFERENCE The home. Textile furnishings for dining room, bed rooms and living room. Hapgood. School Needle Work. McGlauflin. Handicfart for Girls. Wakerman & Heller. Scientific Sewing. Woolman. Sewing Course for Schools. Butterick Pattern Co. Dress- making up-to-Date; Embroi- deries and their Stitches. Wheeler. Household Art. Wheeler. Principles of Decora- tion. 58 RECITATION LABORATORY Gift Sewing. Importance of usefulness. Suitability of article to per- son. Millinery. Study of materials used as braids, silks, satins, vel- vets, feathers, flowers. Color, harmony, and study of line in relation to the face, figure and costume. Style of hat to suit a becom- ing and suitable arrange- ment of the hair. Work of the Audubon society. Care of clothing. New clothing. Sanitary condition of gar- ments. Consumer's League, White List. Laundering or sunning and airing of clothing as it comes from the store. Clothing that has been worn. Airing and folding or hang- ing after wearing. Brushing, pressing. Mending. Importance of fasten- ings, bindings, etc. List household and personal ar- ticles that might be designed, made and decorated for gifts. Plan a certain number of arti- cles for a given price. Design, make and decorate one or more articles. Plan color and design to fit one's own face and personal- ity. Select materials. Renovate materials. Make a simple hat or select ma- terials and style and have it made, or make over a hat, or select and combine samples of materials that harmonize in color, quality and finish. Figure cost of hat made or se- lected. Criticise prevailing style. Keport on sanitary conditions of stores and those handling garments with the Consum- er's League mark. Report on ready made garments bought or seen in the stores. Darn and patch. 59 RELATED WORK REFERENCE Irt. Designing hats and suits for different people and occas- ions. Color and form in relation to the face and figure. Civics and Economics. Sanitary condition of factor- ies. Laws regulating child labor and sweat shops. Hygiene. Bathing. Conn. Bacteria, Yeasts and Molds. Conn. Story of Germ Life. Prudden. Dust and Its Dan- gers. Chautauquan, v. 59, p. 106. Consumer's League. Consumer's League, 105 E. 22d St., N. Y. City. Consumer's League Literature. Outlook, v. 91, p. 616. Con- sumer's League. Survey, v. 23, p. 700. Consum- er's League. 60 RECITATION LABORATORY Care of clothing Continued Laundering. Marking. Place for soiled clothing. Effect of heat, soap and water on different fab- rics, finishes and col- ors. Setting of colors. Eemoval of stains. Eenovating and freshening old garments. Storing or packing the winter clothing. Life history and habits of the moth. Cost of clothing. Comparative cost and desira- bility of ready made, home made and tailored clothing. Eeducing cost of clothing. Planning supplies and buy- ing in quantity. Careful selection of time to buy. Avoiding extremes. Keeping accounts. Monthly and yearly sum- mary. Simplifying design for making. Use of material and style that are easily laundered and pressed. Use of simple hand work in place of elaborate trim- mings. Relation of cost of clothing to total cost of living and to income. Suitability of apparel in relation to income. Mark clothing. Wash and iron clothing or sam- ples of cotton, wool, linen and silk of different colors and finishes. 'Remove stains from clothing. Figure cost of materials in gar- ments made. Figure cost of labor in making garments. Compare cost of garments of the same quality when made by students, when bought ready made and when they are hired made. Plan and figure cost of cloth- ing for one year. Compare cost of different arti- cles as underclothing, dress- es, hats. List materials that might be bought in quantity. Plan to reduce cost to the min- imum. Keep account of money spent for clothing for a certain per- iod. Compare with plan made for clothing for the year. Make charts showing relation of cost of clothing to total cost of living and to income. Criticise own clothing on basis of healthfulness, artistic qualities, economy and suita- bilitv. 61 RELATED WORK REFERENCE The home. Equipment of place for doing laundry work. Agents used. Steps in the process. The home and public laun- dry. Civics and economics. Law of supply and demand. Cost of raw materials. Cost of labor and machinery. Cost of patents. Cost of skilled and unskilled labor. Cost of producing materials of new design and finish as compared with old and standard patterns. Laws governing conditions in factories; child labor and sweat shops. Dodd. Chemistry of the House- hold. Osrnan. Cleaning and Kenovat- ing at Home. Parloa. Home Economics. Richards & Elliott. Chemistry of Cooking and Cleaning. Shepperd. Laundry Work. U. S. Dep't of Agri., Washing- ton, D. C. Bureau of Entomology Cir- cular : No. 36. The True Clothes Moth. THIS BOOK IS DUE ON THE LAST DATE STAMPED BELOW AN INITIAL FINlToF 25 CENTS WILL BE ASSESSED FOR FAILURE TO RETURN THIS BOOK ON THE DATE DUE. THE PENALTY Ill INCREASE TO SO CENTS ON THE FOURTH DAY AN D TO 1.OO ON THE SEVENTH DAY OVERDUE. I/D 21-100m-7,'33 UNIVERSITY OF CALIFORNIA LIBRARY w