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Caption: Course Catalog - 1899-1900
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HOUSEHOLD ECONOMICS 167 Subjects of the first year are: General elementary chemistry. (Chem. 1.) Qualitative analysis. (Chem. 3b.) Elements of organic chemistry. (Chem. 4.) For the second year several different courses are available. These should be grouped substantially as follows: Either ( 1 ) : Quantitative analysis (Chem. 5a), and chemistry of foodstuffs (Chem. 5c). This includes analysis and testing of milk, butter, cereals, meats, etc. Or, (2) : Agricultural chemistry (Chem. 13). Or, (3) : Household chemistry (Chem. 23). This course includes analyses of baking powders, vinegars, syrups; sugars, soaps, etc., etc. Sanitary analysis of water, air, etc. (Chem. 10) and proximate organic analysis (Chem. 21) afford opportunities for investigation of food supplies in both the raw and prepared state. ECONOMICS A series of six or eight lectures will be given, if desired, on certain questions of social economics which have a direct bearing on household economy. These lectures will discuss sucfi topics as the domestic servant problem in its relation to the general labor question; household budgets, and the light they throw on the economics of consumption; the wages of women workers, etc. PHYSIOLOGY Work in this course consists of microscopical and chemical study of food and digestion. Required: Chemistry 1 and Biology 1.
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