Chapter 14

Household Sanitation 212 Means of Bacteria Entering the Body 212 Common Disease-producing Bacteria 213 Methods of Sanitation 214 Disposal of Waste in Villages and Rural Districts 215 Methods of Disinfecting 215 Home Nursing 216 Sick Room, The 216 Location, furniture, ventilation, care 216 Disinfecting, Methods of 218 Patient, The 218 Care of the bed, and diet 218 Poultices 221 Fomentations 222

BIBLIOGRAPHY Home, The 223 Science and Sanitation 223 Food and Dietetics 223 Cooking and Serving 224 Laundry Work 224 Home Nursing 225 Economics 225 Magazines 225

PUBLIC AND SEPARATE SCHOOL COURSE OF STUDY

DETAILS

FORM III: JUNIOR GRADE

BILLS OF HOUSEHOLD SUPPLIES:

Furniture, bed and table linen, material for clothing Fuel, meat, milk, groceries Weekly or monthly expenses of an average household Comparison of home and store cost of cooked food, such as cake, bread, meat, canned fruit.

SOURCES OF HOUSEHOLD MATERIALS:

Fuel Timber for building, and furniture Cotton, linen, woollen, paper, china Common groceries, such as salt, sugar, spices, tea, coffee, cocoa, cheese, butter, cereals Cleansing agents, such as coal-oil, gasolene, turpentine, whiting, bathbrick, soap.

MANUFACTURE OF HOUSEHOLD MATERIALS:

Cotton, linen, woollens, paper Salt, sugar, tea, coffee, cocoa, cheese, butter, cereals.

KITCHEN AND EQUIPMENT:

Arrangement of a convenient kitchen Necessary utensils.

FORM III: SENIOR GRADE

CLEANING:

Elementary principles of cleaning Practice in cleaning dishes, tables, sinks, towels.

COOKERY:

Table of cooking measurements A recipe (parts, steps in following) Reasons for cooking food; kinds of heat used; methods of cooking Practice in making simple dishes of one main ingredient.

SERVING:

Setting the table Table service and manners.

FORM IV: JUNIOR GRADE

THE KITCHEN FIRE:

Requirements of a fire Comparative merits of fuels Construction and care of a practical stove.

STUDY OF FOODS:

Uses of food to the body Necessary elements in food Composition of the common foods, excepting meat and fish.

COOKERY:

Practice lessons in preparing and cooking the common foods, (milk, eggs, meat, fish, fruit, vegetables) Cooking and serving a simple breakfast and a luncheon.

CARE OF THE HOUSE:

Review of methods of cleaning taken in Form III Cleaning and care of household metals Sweeping and dusting Care of a bed-room.

LAUNDRY WORK:

Necessary materials and the action of each Process in washing white clothes.

NOTE.--These subjects are intended to be taught simply (not technically). In schools where there is no laundry equipment, the order of work may be developed in class and the practice carried on at home.

FORM IV: SENIOR GRADE

PRESERVATION OF FOOD:

Causes of decay, principles and methods of preservation Practice in canning.

COOKERY:

Practice lessons to review cooking common foods Flour (kinds, composition of white flour); flour mixtures (kinds, methods of mixing, lightening agents) Practice in making bread and cake Practice in cooking meat Cooking and serving a simple home dinner at a fixed cost.

FOODS:

Composition of meat and fish Planning meals so as to obtain a broad balance of food elements.

INFANT FEEDING:

Proper food; pasteurizing milk Care of bottles and food Schedule for feeding.

HOUSEHOLD SANITATION:

Disposal of waste Principles and methods of sterilizing and disinfecting.

HOME NURSING:

Two simple lessons to include the following:

1. The sick-room (location, size, ventilation, care) 2. Care of patient's bed, and diet 3. Making of mustard and other simple poultices.

NOTE.--Where no equipment has been provided, a large doll and doll's bed will serve.

LAUNDRY WORK:

Washing of woollens (the processes).

HOUSEHOLD MANAGEMENT