(b) Matter in dust easily detected.
<c) Matter in dust not easily detected :
(Use of microscope.) Showing moldy bread, cheese, lemon, etc. Flour and
water exposed to air for several hours. Explanation of causes of these con-
ditions. Explanation of causes of unpleasant odors sometimes coming from
dark, damp places.
III. — Aids to Household Cleanliness.
(a) A desire to be clean.
(b) Plenty of fresh air and sunshine,
(e) Free use of soap and water.
{(I) Ammonia, washing powders, washing soda, kerosene, polishing reagents.
IV. — Chemical Nature of Soap.
(a) Alkalis used. (What happens when they are allowed to unite. Illustrated by
(b) Fat used } the making of soap.
V. — How to use "Aids to Cleanliness/'
(a) Sunlight — kills germs; prevents their growth.
(6) Air, its composition; oxygen, its use and importance.
<c) Soap and water for almost all cleansing purposes.
(d) Ammonia, soda, and potash more powerful cleansers. When, where, and how
to use them.
(e) Polishing reagents:
(1) Why metals become tarnished, rusted, etc.
Copper + zinc = brass. Brass acted upon by oxygen of air forming an
oxid.
Silver acted upon by sulphur.
Iron, in presence of moisture acted upon by oxygen of air = iron rust.
Nickel not acted upon by oxygen.
(2) Different preparations used to remove tarnish, rust, dirt. Explanation of
their mechanical and chemical action upon metals.
VI. — Care of Dish Towels, Dish Cloths, etc.
(a) Necessity of thorough washing in warm water and soap after each using: rinsing
in clear warm water; drying in air and sunlight.
Growth of germs very rapid on dishcloths unless treated in above manner.
VII.— Sweeping and Dusting.
(«) Best methods of obtaining desired results.
(b) We sweep and dust to remove the dirt, not to stir it up and let it settle in another
place.
VIII. — Care of Sink, Garbage Pail, etc.
(a) Sink.
Use of hot water and soda.
Use of strainer.
Explanation of trap and its careful treatment.
(h) Garbage pail.
Careful and thorough washing and drying.
(c) Disposal of garbage.
By means of experiments, explanations, and the use of the microscope the pupils'
U. S. Dept. of Agri., Bui. 56, Office of Expt. Stations.
Plate XII.
Fig. 2.— Sink, showing " Half-c/j " Trap.
Drawn by L. E. W.
69
minds are put iu a questioning attitude, and daily more and more questions are
asked. Most of the answers can be based upon scientific laws and principles, simply
explained. These questions, relative to both cooking and cleaning, come not only
from the pupils, but from the parents (through the children), showing that at home
these matters are talked over.
C. G. J., Teacher.
PUPIL'S EXERCISE ON LESSON ON CHEMISTRY OF CLEANING-.
The kitchen sink'. — In olden times, sinks were not commonly known but, as the years
have rolled on, changes came, and great improvements were made. Wooden sinks
were first used,' but they were very hard to keep clean, as the grease was liable to
soak through the wood and cause bad odors. Now, iron sinks lined with porcelain,
plain iron, and soapstone sinks are used. They are indeed very pleasing to the eye,
and make kitchens look very clean and inviting, if kept neatly.
The faucets are fixed on the upper part of the sink, so that the water may flow
down into the sink. They are made of brass or nickel and must be polished often.
Page 52
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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(b) Matter in dust easily detected.
<c) Matter in dust not easily detected :
(Use of microscope.) Showing moldy bread, cheese, lemon, etc. Flour and
water exposed to air for several hours. Explanation of causes of these con-
ditions. Explanation of causes of unpleasant odors sometimes coming from
dark, damp places.
III. — Aids to Household Cleanliness.
(a) A desire to be clean.
(b) Plenty of fresh air and sunshine,
(e) Free use of soap and water.
{(I) Ammonia, washing powders, washing soda, kerosene, polishing reagents.
IV. — Chemical Nature of Soap.
(a) Alkalis used. (What happens when they are allowed to unite. Illustrated by
(b) Fat used } the making of soap.
V. — How to use "Aids to Cleanliness/'
(a) Sunlight — kills germs; prevents their growth.
(6) Air, its composition; oxygen, its use and importance.
<c) Soap and water for almost all cleansing purposes.
(d) Ammonia, soda, and potash more powerful cleansers. When, where, and how
to use them.
(e) Polishing reagents:
(1) Why metals become tarnished, rusted, etc.
Copper + zinc = brass. Brass acted upon by oxygen of air forming an
oxid.
Silver acted upon by sulphur.
Iron, in presence of moisture acted upon by oxygen of air = iron rust.
Nickel not acted upon by oxygen.
(2) Different preparations used to remove tarnish, rust, dirt. Explanation of
their mechanical and chemical action upon metals.
VI. — Care of Dish Towels, Dish Cloths, etc.
(a) Necessity of thorough washing in warm water and soap after each using: rinsing
in clear warm water; drying in air and sunlight.
Growth of germs very rapid on dishcloths unless treated in above manner.
VII.— Sweeping and Dusting.
(«) Best methods of obtaining desired results.
(b) We sweep and dust to remove the dirt, not to stir it up and let it settle in another
place.
VIII. — Care of Sink, Garbage Pail, etc.
(a) Sink.
Use of hot water and soda.
Use of strainer.
Explanation of trap and its careful treatment.
(h) Garbage pail.
Careful and thorough washing and drying.
(c) Disposal of garbage.
By means of experiments, explanations, and the use of the microscope the pupils'
U. S. Dept. of Agri., Bui. 56, Office of Expt. Stations.
Plate XII.
Fig. 2.— Sink, showing " Half-c/j " Trap.
Drawn by L. E. W.
69
minds are put iu a questioning attitude, and daily more and more questions are
asked. Most of the answers can be based upon scientific laws and principles, simply
explained. These questions, relative to both cooking and cleaning, come not only
from the pupils, but from the parents (through the children), showing that at home
these matters are talked over.
C. G. J., Teacher.
PUPIL'S EXERCISE ON LESSON ON CHEMISTRY OF CLEANING-.
The kitchen sink'. — In olden times, sinks were not commonly known but, as the years
have rolled on, changes came, and great improvements were made. Wooden sinks
were first used,' but they were very hard to keep clean, as the grease was liable to
soak through the wood and cause bad odors. Now, iron sinks lined with porcelain,
plain iron, and soapstone sinks are used. They are indeed very pleasing to the eye,
and make kitchens look very clean and inviting, if kept neatly.
The faucets are fixed on the upper part of the sink, so that the water may flow
down into the sink. They are made of brass or nickel and must be polished often.