To extract nitrogen from phosphorus is still more simply done. Attach a piece of
wire to a button and on the button place a piece of phosphorus, being careful not
to touch it with the fingers, as it will burn to the bone. The wire should be
46
attached to the pan so that the button will be just above the water without touch-
ing it.
If you give the phosphorus long enough it will burn of itself, but if you are in a
hurry put a match to it. It will throw sparks in every direction, so you must be
very careful not to go too near it.
Place a jar over the phosphorus while it is burning. The jar will be seen to
almost fill with a thick, gray smoke, but the bottom of the jar will be about one-
fifth full of water. Light a match aud throw it into this smoke, and it will go out
instantly. The gas which has filled this jar is nitrogen.
Oxygen and nitrogen are the two gases of which the air is mainly composed, but
the air also contains a.third gas, which is carbon dioxid, and is the gas that we
breathe out from the lungs.
L. E.
SYLLABUS OF LESSON ON FOOD— ITS CHEMISTRY.
1. Food defined
I.— Introduction.
Ignorance of its meaning.
Ignorance of relative value.
1. Chemistry applied to
composition.
II. — Development.
[Organic
Food divisions
-Food cornbinations-
f Carbonaceous.
[Nitrogenous.
Inorganic ...J Water.
[Mineral salts.
Importance of mixed diet.
2. Chemistry applied to
preparation.
Cookinj
Ferments
(Convection.
-Conduction.
(Radiation.
[Starch converted to sugar.
•I Sugar converted to caramel.
[Effect upon albuminoids.
Yeast raised breads.
Preservation of food.
Processes
Changes
3. Chemistry applied to di-
gestion.
[Salivary — conversion of starches to sugar.
< Gastric — albuminoids to peptones.
Intestinal — fats — emulsions.
1. Chemistry a safeguard .
2. Chemistry a means to
happiness.
III. — Conclusion.
fAdulteration.
[Improper cooking.
[Knowledge ennobling home labor.
(Knowledge surest road to economy,
E. A. C, Teacher.
PUPIL'S EXERCISE ON LESSON ON FOOD— ITS CHEMISTRY.
We have learned in our cooking class that everything we eat is not food, because
only what nourishes the body can be called food.
We have also learned of what substances our food is made up:, and which are best
for the building up of our bodies.
We have learned that we must not eat one kind of food, but to combine different
foods so that all parts of our bodies may be properly nourished.
We now know what makes our muffins rise, and what changes take place, when
they are put in the oven, and what makes our dough rise after yeast is put in it.
We enjoy cooking at home very much now that we know why we do certain things,
and what our food is going to do for us after it is cooked.
It pleases my mother very much to see me cook at home what we have made in
school.
M. C.
47
SYLLABUS OF LESSON ON CEREALS.
Order Grainine;r . .
Production
/Principal
" ^ kinds ..
Wheat.
Oats.
Rice.
Eye.
Barley.
Maize.
Composition
Seeds of certain grasses sown in autumn, or growing in all but
coldest climates.
Water.
Protein.
Starch.
Fat.
Salts.
Cellulose.
Diastase.
Food value Contain every element necessary for nutrition at small cost.
Preparation
Manner of cooking
Causes of loss
Other uses of grain
Uses of straw
Chaff
Origin of name
[Thrashing.
I Winnowiug.
I Hulling.
[Grinding.
Page 34
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
A modernized reading is not available for this page yet. You are seeing the original text.
To extract nitrogen from phosphorus is still more simply done. Attach a piece of
wire to a button and on the button place a piece of phosphorus, being careful not
to touch it with the fingers, as it will burn to the bone. The wire should be
46
attached to the pan so that the button will be just above the water without touch-
ing it.
If you give the phosphorus long enough it will burn of itself, but if you are in a
hurry put a match to it. It will throw sparks in every direction, so you must be
very careful not to go too near it.
Place a jar over the phosphorus while it is burning. The jar will be seen to
almost fill with a thick, gray smoke, but the bottom of the jar will be about one-
fifth full of water. Light a match aud throw it into this smoke, and it will go out
instantly. The gas which has filled this jar is nitrogen.
Oxygen and nitrogen are the two gases of which the air is mainly composed, but
the air also contains a.third gas, which is carbon dioxid, and is the gas that we
breathe out from the lungs.
L. E.
SYLLABUS OF LESSON ON FOOD— ITS CHEMISTRY.
1. Food defined
I.— Introduction.
Ignorance of its meaning.
Ignorance of relative value.
1. Chemistry applied to
composition.
II. — Development.
[Organic
Food divisions
-Food cornbinations-
f Carbonaceous.
[Nitrogenous.
Inorganic ...J Water.
[Mineral salts.
Importance of mixed diet.
2. Chemistry applied to
preparation.
Cookinj
Ferments
(Convection.
-Conduction.
(Radiation.
[Starch converted to sugar.
•I Sugar converted to caramel.
[Effect upon albuminoids.
Yeast raised breads.
Preservation of food.
Processes
Changes
3. Chemistry applied to di-
gestion.
[Salivary — conversion of starches to sugar.
< Gastric — albuminoids to peptones.
Intestinal — fats — emulsions.
1. Chemistry a safeguard .
2. Chemistry a means to
happiness.
III. — Conclusion.
fAdulteration.
[Improper cooking.
[Knowledge ennobling home labor.
(Knowledge surest road to economy,
E. A. C, Teacher.
PUPIL'S EXERCISE ON LESSON ON FOOD— ITS CHEMISTRY.
We have learned in our cooking class that everything we eat is not food, because
only what nourishes the body can be called food.
We have also learned of what substances our food is made up:, and which are best
for the building up of our bodies.
We have learned that we must not eat one kind of food, but to combine different
foods so that all parts of our bodies may be properly nourished.
We now know what makes our muffins rise, and what changes take place, when
they are put in the oven, and what makes our dough rise after yeast is put in it.
We enjoy cooking at home very much now that we know why we do certain things,
and what our food is going to do for us after it is cooked.
It pleases my mother very much to see me cook at home what we have made in
school.
M. C.
47
SYLLABUS OF LESSON ON CEREALS.
Order Grainine;r . .
Production
/Principal
" ^ kinds ..
Wheat.
Oats.
Rice.
Eye.
Barley.
Maize.
Composition
Seeds of certain grasses sown in autumn, or growing in all but
coldest climates.
Water.
Protein.
Starch.
Fat.
Salts.
Cellulose.
Diastase.
Food value Contain every element necessary for nutrition at small cost.
Preparation
Manner of cooking
Causes of loss
Other uses of grain
Uses of straw
Chaff
Origin of name
[Thrashing.
I Winnowiug.
I Hulling.
[Grinding.