44 WEBER ACADEMY CATALOGUE DOMESTIC ARTS bMachine sewing. Instructions in the care and use of the sewing machine. Drafting cutting and making plain underclothes. Five recitations per week second semester, two hours' credit. DOMESTIC ARTS CAdvanced hand sewing. Working of monograms. Cutting and making of fine lingerie. Three recitations per week first semester, two hours' credit. DOMESTIC ARTS dDressmaking, drafting, cutting and making dresses of wash material. Three recitations per week,. Second semester, two hours credit. DOMESTIC ARTS eDressmaking. Advanced dress-making and drafting. Simple embroidery stitches used in trimming. Tailor-made suits. Three recitations per week throughout the year, four hours' credit. DOMESTIC ARTS fArt Needle Work. Drawn work and modern lace making. Three recitations per week first semester, two hours' credit. DOMESTIC ARTS gArt Needle Work. Hardanger and the various kinds of embroidery. Three recitations per week second semester, two hours' credit. Personal Hygiene A study of the human bodyeach organ and its function. The hair, teeth, nails, eyes, etc. Personal cleanliness. Required of students in third year of Domestic Science course. Two recitations during first semester. Home Sanitation Surroundings, furnishings, lighting, ventilating, drainage, sewerage, methods of housekeeping, household chemistry and bacteriology. Second semester of third year of Domestic Science course. Three recitations. WEBER ACADEMY CATALOGUE 45 Household Science (a) Laundering, a study of washing materials and their effect on various fabrics. Methods employed in laundry work. Practical demonstration. (b) A study of house plans and buildings, furnishings, management, household accounts, work and domestic service. Three recitations throughout the year. Missionary Course The course for the missionaries will commence Monday, October 10. There will be no objection to those who can arrange their affairs beginning their work at the commencement of schools. The course has been outlined for two years, but only the first year will be given this year. Domestic Science (a) Fruit workCanning and bottling. Study of fruits and acids. Making of jellies, marmelades, preserves, pickles and relishes. Bread makingStudy of yeasts, levelling agents and cereals, their food value and cost. Hot and cold bread, white and graham. Baking and care after baking. (b) A study of the kitchen and its utensils. Methods of cleaning utensils, glass, silver and china. Practical work in breakfast dishescereals, eggs, toasts and beverages. Two lectures and two laboratory periods throughout the year. (c) Careful study of the different classes of foods, their sources, composition, cost, digestibility and nutritive values. Special attention will be given to the study of meats, vegetables and salads. Table serviceduty of waitress and hostesswill also be considered. The laboratory work the first semester is devoted to the cooking of meats, vegetables and salads.