The discovery in 1894 by Professor Ramsay of another gas found in atmosphere
and named argon.
V. — Conclusions.
Oxygen
(Placed by pupils on blackboard as they are formed.)
Its history; when discovered; by whom; how widely dis-
tributed ; one-fifth of air, proven ; chief ingredient of water ;
in all organic matter ; one-third of solid earth ; one-half of
minerals.
Bathes the body internally, cleansing and removing all im-
purities by a slow combustion.
Office of countless air cells in lungs.
The gas that makes fires, all fuels, and lights burn.
Result if air were undiluted oxygen.
44
S itrogeu
Serves to render air less powerful.
Nothing will burn in it : animals die in it.
Puts out a rlanie iustantly.
Indifferent: neutral: does not easily combine.
Found largely in tirm animal tissues.
Basis of animal bodies.
Its wonderful activity when life ceases, combining immedi-
ately with hydrogen to form ammonia, a product of decay.
Carbon dioxid
The great source of plant nourishment.
Interchange of elements between animals and plants.
I Takes in — Produces-
Plant \ Carbon dioxid Starch.
Animal
I Starch aud fat Carbon dioxid.
\Oxygen Water, fat.
VI.— Conclusions.
With instructions for compositions.)
Importance of thorough ventilation.
Sufficient supply of pure air furnished.
Impure air removed — how make use of air currents.
A perfect nonconductor — air inclosed between two windows.
How temperature is measured — thermometer.
How weight is measured-— barometer.
Simple experiments to prove pressure.
Air a mixture. Any one of its elements breathed alone would be dangerous.
How to best ventilate rooms.
Impure air the greatest source of sickness. We may have abundance of food and
water, but if obliged to breathe impure air these blessings become a source of
disease.
Importance of having with every morsel of food a corresponding morsel of air.
. Sources of impurities must be removed. Teach others importance of doing this,
and so remove the cause of disease.
Wholesome foods become poisons if our living rooms are not well ventilated.
Wrong to remain from one to two hours in ill-ventilated public buildings with
numbers of human beings constantly poisoning the atmosphere.
Impure air the chief cause of consumption.
The Part Air Takes in Cooking.
The contained air in the tissues is expanded by heat, forcing
the libers apart, making more easily masticated. This is the
Cooking of meats point at which heat should be checked, as if further contin-
ued the material shrivels, losing flavor and nutriment with
the moisture, and becoming dry and indigestible. This fact
made use of in broiling and roasting.
Most delicious, light, and easily digested doughs are those made light by common
air. Advantage of these over baking powder and yeast breads.
How moisture in air influences cooking.
How pressure in air influences cooking.
Cooking on mouutain tops; in low valleys.
H. P., Teaclier.
45
PUPILS' EXERCISES ON LESSON ON AIR
Pressure of air. — Remove the shell from a hard-boiled egg and put the egg into
the mouth of a wide bottle that will just fit it. You can leave it there all day and
it would not move. The air in the bottle helps to press it up as much as the air on
top is pressing it down and it is kept in the same place. If you were in a crowded
place and people were pressing you on all sides alike you would remain in the same
place.
Page 32
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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The discovery in 1894 by Professor Ramsay of another gas found in atmosphere
and named argon.
V. — Conclusions.
Oxygen
(Placed by pupils on blackboard as they are formed.)
Its history; when discovered; by whom; how widely dis-
tributed ; one-fifth of air, proven ; chief ingredient of water ;
in all organic matter ; one-third of solid earth ; one-half of
minerals.
Bathes the body internally, cleansing and removing all im-
purities by a slow combustion.
Office of countless air cells in lungs.
The gas that makes fires, all fuels, and lights burn.
Result if air were undiluted oxygen.
44
S itrogeu
Serves to render air less powerful.
Nothing will burn in it : animals die in it.
Puts out a rlanie iustantly.
Indifferent: neutral: does not easily combine.
Found largely in tirm animal tissues.
Basis of animal bodies.
Its wonderful activity when life ceases, combining immedi-
ately with hydrogen to form ammonia, a product of decay.
Carbon dioxid
The great source of plant nourishment.
Interchange of elements between animals and plants.
I Takes in — Produces-
Plant \ Carbon dioxid Starch.
Animal
I Starch aud fat Carbon dioxid.
\Oxygen Water, fat.
VI.— Conclusions.
With instructions for compositions.)
Importance of thorough ventilation.
Sufficient supply of pure air furnished.
Impure air removed — how make use of air currents.
A perfect nonconductor — air inclosed between two windows.
How temperature is measured — thermometer.
How weight is measured-— barometer.
Simple experiments to prove pressure.
Air a mixture. Any one of its elements breathed alone would be dangerous.
How to best ventilate rooms.
Impure air the greatest source of sickness. We may have abundance of food and
water, but if obliged to breathe impure air these blessings become a source of
disease.
Importance of having with every morsel of food a corresponding morsel of air.
. Sources of impurities must be removed. Teach others importance of doing this,
and so remove the cause of disease.
Wholesome foods become poisons if our living rooms are not well ventilated.
Wrong to remain from one to two hours in ill-ventilated public buildings with
numbers of human beings constantly poisoning the atmosphere.
Impure air the chief cause of consumption.
The Part Air Takes in Cooking.
The contained air in the tissues is expanded by heat, forcing
the libers apart, making more easily masticated. This is the
Cooking of meats point at which heat should be checked, as if further contin-
ued the material shrivels, losing flavor and nutriment with
the moisture, and becoming dry and indigestible. This fact
made use of in broiling and roasting.
Most delicious, light, and easily digested doughs are those made light by common
air. Advantage of these over baking powder and yeast breads.
How moisture in air influences cooking.
How pressure in air influences cooking.
Cooking on mouutain tops; in low valleys.
H. P., Teaclier.
45
PUPILS' EXERCISES ON LESSON ON AIR
Pressure of air. — Remove the shell from a hard-boiled egg and put the egg into
the mouth of a wide bottle that will just fit it. You can leave it there all day and
it would not move. The air in the bottle helps to press it up as much as the air on
top is pressing it down and it is kept in the same place. If you were in a crowded
place and people were pressing you on all sides alike you would remain in the same
place.