III. Analysis of milk.

(a) Specific gravity.

(b) Water or total solids.

(c) Fat (Feser lactoscope, lacto-butyrometer and Adam's method).

(d) Casein (Kjeldahl method).

(e) Ash.

(c) Curd (d) Salt.

(e) Ash.

() Volatile acids (distinction from oleomargarine.)

V. Analysis of cereal foods, bread, flour.

(a) Water.

(b) Fat.

(c) Proteid.

VII. Analysis of baking powders.

(a) Determination of class (phosphate, alum, etc.).

(b) Total carbon dioxide.

(c) Available carbon dioxide.

REFERENCES.

U. S. Government Bulletin, No. 46. Leffman and Beam, Water Analysis. Wanklyn, Water Analysis. Leffman and Beam, Milk and Butter. Gerber, Analysis of Milk.

NORMAL DOMESTIC SCIENCE AND DOMESTIC ART STUDENTS.
PHYSIOLOGY COURSE.

Junior Year.

1. Introduction. Definitions. General dissection of an animal.

Plan of organization of the animal body.

2.-Chemic composition of the human body. The carbo-hydrates and

fats.

3.-Chemic composition of the human body. The proteids and inorganic compounds.

4. The physiology of the cell. Its growth, movements, reproduction and general nutrition.

5. Histology and physiology of the epithelial and connective tissues. 6.-Mechanism of the skeleton. Structure and function of the joints. The animal body as a machine for doing work. 7.-The general physiology of muscle tissue.

composition of muscle.

The structure and chemic

8. The muscle contraction. The conditions influencing the contraction. The production of heat. The relation of food to heat and work. The special physiology of muscles

6490,

U 2

9.-The general physiology of nerve tissue. The general arrangement of the nervous system. The structure and function of the nerves.

10.-Reflex and voluntary actions.

11.-Foods. Dietetics. The necessity for foods. Phenomena of starvation. Classification of alimentary principles. The uses of foods in the body.

12.-The heat values of foods. The chemic composition of the animal. The vegetable and cereal foods.

13.-Digestion. The structure of the alimentary canal. Mastication. 14.-Insalivation. The physical and chemic action of saliva on the food and starch.

15.-Gastric digestion. The composition of gastric juice and its chemic action on the proteids. Influences affecting digestion.

16.-Intestinal digestion. The physiologic action of the pancreatic juice. The bile and intestinal juice. Their actions on foods.

17.-Absorption. The mechanism by which the digested products enter the blood.

18.-The blood. Its physical properties. Its chemic composition.

19. The blood corpuscles, red and white. The relation of the blood to the tissues.

20.--The circulation of the blood. The general anatomy of the circulating apparatus. The structure and functions of the heart.

21.-The structure and functions of the arteries.

22. The capillaries and veins. 23.-Respiration--the object of.

The general structure of the respi

ratory apparatus. The movements of respiration.

The amount of air

breathed under different conditions. The composition of the air.

24. The changes it undergoes at the time of breathing. The amount of oxygen absorbed and the amount of CO2 discharged.

25.-Ventilation.

26.-Animal heat. Source and causes of heat production.

The disposi

tion of heat in the body. The manner in which the normal temperature is regulated.

BIOLOGY

General dissection of animal forms.

The structure of the fish, turtle, frog, chicken, rabbit, lobster, oyster and clam.

Reproduction

Three lectures.

THE DISEASES CONNECTED WITH DISORDERED NUTRITION--
Gout. Diabetes. Rickets. Rheumatism. Scurvy,

1.-Use of microscope.-Cover class preparations.

2.-Unicellular organisms.-Bacteria, infusoria, yeast.

3.-Washing, plugging, and sterilizing glassware.

4.-Preparation of media for pure cultures.-Bouillon, gelatin, agar-agar,

potatoes, milk.

5.-Sterilizing media.

6.-Making air plate.

7.-Staining bacteria.

8.-Effect of light on bacteria.

9.-Quantitative analysis of-Tap water, Pasteur filtered water, ice. 10.-Testing Pasteur filter.

11.-Quantitative analysis of :-Walker-Gordon milk, lunch room milk. 12.-Examination and identification of bacteria.

13.-M. butyri aromafaciens.

14.-Tests of disinfectants and antiseptics.-Milk of lime, carbolic acid,

boiling water, listerine.

Women as stockholders and bondholders.

Capital and credit, failures. assignments, etc.

Legal status of women.

Business papers, cheques, promissory notes, etc.

Practical work in drawing cheques, writing business letters.
Book-keeping by double entry (cash book, day book, ledger).

II.-NORMAL COURSE OF DOMESTIC ART.

HAND AND MACHINE SEWING.

Junior Year.

First Grade.-History of implements used in hand sewing; kinds and qualities of materials for undergarments; proper position of the body in sewing; methods of using thread and needles, thimble and tape-measure; woven textiles; different kinds of stitches; combination of stitches; scams, hems, tucks, button-holes ; making simple garments.

Second Grade.-Sewing machines; measurements; drafting drawers, underskirts and nightgowns; making of garments; cutting and making corset-covers from patterns; cutting and making blouses.

Third Grade.-Drafting, cutting, making blouses, cotton dresses, and garments for infants.

DRESSMAKING.

First Grade.

I.-Implements and appliances used in dressmaking.

II. Cotton staple, its various uses; choice of materials; textiles as to colour and application to dress.

III. Taking measurements; drafting foundation skirt; drafting draperies and principles of same; finishing skirt for trimming or draping; making lined skirt.

IV.-Form, proportion and line relating to ornament in dress.

V. Plans for completing skirts; cutting blouses with seams from patterns drafted by students of the advanced grades, from measurements taken from different members of the class; basting, fitting planning trimming; general finish.

Senior Year.

Second Grade.

I.-Colour and textiles; their various uses and relations to personal adornment; growth of wool and silk; manufacture of fabrics.

II.-Taking measurements; drafting plain bodice from different measurements; drafting bodice with extra seams for large figure; cutting and matching striped, plaid, or figured material for bodice-making and trimming the same; drafting and making dresses on the gown-form.

III.-Artistic dress in its relation to the body; design in drapery.
IV. Making dress on gown-form from the students' own designs.

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.

III.-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 colour.

Colour values.