I.-Advanced drafting.

character.

Third Grade.

Choice of materials for gowns of special

II.-Making dinner dress, evening dress; choice of materials for same. Handling of velvet.

III.-Making models of inexpensive materials to test the design.
IV. The form and poise of the body in their relation to dress.
V.-Child's dress-materials, drafting, cutting and making the same.

Fourth Grade.

I.-Materials used in making coats, as staple and manufactured. II.-Drafting jackets and coats of various styles; cutting, basting, fitting, pressing; practice in making pockets, applying same to garments; making button holes, sewing on buttons; lining and finish of coat; making

collars.

IIL-Principles applied to tailor-made dresses.

MILLINERY.

Junior Year.

First Grade.

I.-Colour and materials as related to the head dress.

II.-Wiring; folds; fitted facing; shirred facing; puffed edge.

III.-Bows and rosettes.

IV. Study of line and form as applied to frame-making; buckram hat frames.

V.-Fitted hat made, lined and trimmed.

VI.-Manufactures of straw and felt hats, velvet, and ribbon explained.

Second Grade.

I.-Bonnet, with plain crown and with puffing, made, lined, and

trimmed.

II.-Bonnet of more complex design.

III.-Toque made, lined, and trimmed.

IV.-Practical work, regulated by the season in which the grade is studied, and leading to a knowledge of the designing of bonnets and hats. At least four pieces of millinery must be made by each student.

Proportions of the human figure.

Draperies, bows, feathers and hat trimmings in black and white and in

Senior Year.

Rendering of dresses and gowns in black and white and colour. Designing of hats, bonnets and toques, in black and white and in colour. Designing of costumes and head-dresses in colour.

LECTURES ON THE CHEMISTRY OF TEXTILES-DYEING AND CLEANSING.

Wool.
Silk.

Microscopic and chemical methods of ascertaining organic structure.
Materials used in dyeing.

Operations preliminary to process.

Chemistry of

LESSON I Introductory talk and measurements.

II. Build fire ; scalloped oysters.

III. Food Principles; Chocolate and whipped cream.

IV. Water; Boiled and filtered coffee. Tea.

V. Starch; Baked potatoes, cornstarch pudding.

VI. Starch; Toast with white sauce.

VII. Vegetables; Vegetables with white sauce.

VIII. Soups; Cream of tomato, potato soup, croutons and crisped crackers.

IX. Cereals, avena, wheatena; boiled rice, steamed apples, steamed rice, stewed apples.

X. Sugar; Peanut candy, fish balls.

XI. Fats; Fried oysters, cranberry jelly.

XII. Eggs; Dropped eggs, omelet, eggs cooked in water.

XIII. Milk; Cup custard, rennet, floating island.

XIV. Cheese; Welsh rarebit, cheese soufflé, Pasteurized milk.

XV. Meat; broiled chops, Hamburg steaks, lemon jelly.

XVI. Meat; scalloped mutton, corn muffins.

XVII. Meat; casserole of rice, tomato sauce, baking powder

biscuits.

XVIII. Meat; Browned hash, whole wheat muffins.

XIX. Cake; Gingerbread, lemon sauce.

XX. Cake.

XXI. Bread.

XXII. Invalid Cookery; Beef broth, beef juice, milk porridge,

flour gruel.

XXIII. Practical examination.

XXIV. Apple snowballs ; lemon sauce.

APPENDIX G.

SCHOOL OF HOUSEKEEPING, BOSTON.

SYNOPSIS OF COURSE.

Term I.

1.-HOME SOCIOLOGY.

A study of the home in its sociological aspects. Evolution of the family. Its forms and functions. The standard of living among different races. Industrial changes in their reaction on the home. Tendencies of present industrial forces, and of city life. Economics of production in relation to the family. The home as the unit of consumption. Ethical relation of the home to society; responsibility of the home as a factor in public health and education. (Eight lectures.)

2.-BACTERIOLOGY IN RELATION TO DAILY LIVING.

Bacteria, their nature and life-history. Conditions affecting growth. Helpful bacteria, with special emphasis on bacteria which are of use to the housekeeper. Bacteria harmful in household processes. Disease germs, with a brief discussion of the most common contagious diseases, and the means by which the intelligent housekeeper can prevent their spread. (Lectures, laboratory work and recitations.)

3.-HOUSE SANITATION.

Location of house, with discussion of soil and drainage of land. Building materials. Construction of cellar. Plumbing. Water supply. Heating, lighting, ventilation, furnishing, cleaning and disinfection. (Lectures, laboratory work and recitations.)

4.-CHEMISTRY OF FOOD-STUFFS.

Relation of food to health. Classes of food-stuffs; definition, description, physical and chemical properties, decomposition products, occurrence in natural food materials. Effects on food-stuffs of heat, of acids, of alkalies. Typical foods. Composition, food value, money value, and principles of cooking of :-milk and milk products, eggs and meat, fish, cereals, breads, legumes, roots and tubers, fresh vegetables and fruits. (Lectures, laboratory work and recitations.)

5.-DIETARIES.

Aim-to find that combination of food-stuffs which will produce the most efficient individual, and to indicate how this may be done with the least expenditure of money. In planning a dietary there are to be considered : nutritive value, digestibility, palatability, complementary qualities and cost. The common foods are studied in various combinations as suited for children up to the age of fifteen. (Lectures and recitations.)

6.-HYGIENE OF CHILDHOOD.

These exercises will include lectures, reading and reports upon the development of the normal child. Special attention will be given to sleep. diet, clothing, exercise, and play. The course will be illustrated by diagrams, photographs and demonstrations of normal and abnormal conditions. (Six lectures.)

7.-HOME NURSING.

Bed-making for bed patients. and moving helpless patients demonstrations.)

Change of sheet and night dress. Lifting
Bandaging. Baths. (Five lectures, with

8.-EMERGENCIES.

Anatomy. Cause, symptoms and first treatment of hæmorrhages, burns and scalds, of sprains, dislocations and fractures, of unconscious conditions. (Five lectures, with demonstrations.)

9.-JOURNAL CLUB.

A resumé of the most recent publications in current literature relating to the Household.

10. ELEMENTARY CHEMISTRY

Chemical and physical change. Constitution of matter. Valence. Laws of chemical actions. Acids, bases and salts. Writing of reactions. Chemistry of combustion, of water, of the atmosphere. Methods of preparation and uses of the more common acids, bases and salts. Chemistry of the common elements and their compounds. (Sixteen lectures and recitations.)

11.-PRINCIPLES OF COOKING.

Practical individual work, including both large and small quantities of material. Food value, cost, preparation and cooking of soup, meats, eggs, fish, poultry, cereals, vegetables, batters and doughs, including breads, sauces, salad dressings, jellies, frozen mixtures, pastry, puddings, and beverages.

12.-PRACTICE WORK IN COOKING.

Resident pupils will be required to do practice work in cooking and serving on Wednesday afternoons.

Term II.

1.-HOME ECONOMICS.

Purpose of the home. Its significance as a civilizing force. Its danger to-day. Ideals of living in relation to the home. Economics of living, of the house, of furniture and decoration, of purchase and of food, as controlled by standards of life. Women's responsibility for these standards. The home mother. The house worker. (Lectures and recitations.)

2.-PUBLIC HYGIENE IN RELATION TO THE HOUSEKEEPER.

Points of contact between the housekeeper and the public in sanitary matters. Responsibility of the housekeeper. Water supply, ice supply, milk supply. Gas and electricity. House drainage. The disposal of sewage in city and country. Laws regulating the inspection of meat, milk, other foods and drugs. Pavements, street cleaning and disposal of garbage. The relation of the housekeeper to public health in quarantine, isolation notification and disinfection. School hygiene. The sanitation of bakeshops. The abatement of noises and of smoke. Public playgrounds, baths, gymnasia, open spaces. The disposal of arbage, ashes and combustible waste. (Lectures and recitations.)

3.-HOUSE ARCHITECTURE,

Designed to supplement a woman's practical knowledge of the needs of the housekeeper, with a few of the fundamental principles of domestic architecture, in order to secure more intelligent co-operation between herself and the architect. Preparation of site. Construction of foundation, cellar, walls, floors, ceilings, roofs. House plans, with a discussion of what can be done for varying sums of money. Relation of plan to ideals of home life, and to work to be done in the house. (Eight lessons. Lectures, recitations, and field lessons.)