Report of the Superintendent of Public Instruction. [1915]

SUPERINTENDENT'S REPORT

47

Study combustion-kindling point-products of combustion
Experiments:
Light-gas-coal-wood
Burn candle in lamp chimney, demonstrating drafts
Study of ventilation of kitchen
Show direction of draft by opening lower then upper parts of windows
With watch glass and lime water show presence of products of combustion in the body
Supplies:
Proper care of daily supplies
Storage of supplies
Cold storage-for what supplies
Different materials for receptacles for kitchen supplies
Care of Kitchen:
Importance of order and system
Care of person-nails, hair, etc.
Scientific and aesthetic reasons for cleanliness
Care of costume (including handkerchief)
Dish washing
Care of dish towels and dish cloths.
Definition and classification of food
Measurements and equivalents
Fruit:
Source, transportation, selection, cost and food value
Sorting, cleaning, storing, preserving
Means of destroying and excluding micro-organigms
Use of sugar, spices, vinegar and other preservatives
Sterilization
Dried fruits
Comparison of dried and fresh fruits as to weight, flavor, cost, etc.
Practice:
Cooking fruits in various ways
Canning, pickling, preserving
Make jellies, butters, jams
Experiments:
Collection of mold on various materials
Examination under miscroscope
Illustration of popular fraudulent preservatives
Cook currant juice with sugar; and same amount adding sugar five
minutes before taking from fire-compare results as to sweetness
Water:
Source
Hard and soft water
Household methods for softening hard water
Water as a solvent and a carrier
As a cleansing agent
Use in the body
As a cooking agent
Temperature and use of double boiler