PAGE 54 WEBER ACADEMY Domestic Art b.The making and use of plain patterns and the choosing and economical cutting of materials. Each student makes a middy and plain dress. Three double periods per week, second semester. One-half unit credit for a and b. Domestic Art c.The study of textiles, the making and use of patterns and a winter dress comprise the work of this course. Three double periods per week during the first semester. Domestic Art d.The making of children's dresses, fine lingerie and summer dresses. Three double periods per week during the second semester. One-half unit credit for c and d. Domestic Art c.Drafting and advanced dressmaking, including winter and party dresses. Three double periods per week during the first semester. Domestic Art f.A continuation of course e. Students fit each other under the supervision of the teacher, and much practice is given in the making of various patterns. The study of textiles, line and design as adapted to various figures. Three double periods per week during the second semester. One-half unit credit for e and f. Domestic Art g, h.French eyelet, French work, Venetian Macrame, and various kinds of embroidery. Millinery, elementary designing and drafting patterns for hats; construction of frames of buckram, rice, net and wire; covering with velvet, silk, net, straw, etc. Six week millinery given each semester. Three double periods per week throughout the year. One-half unit credit. WEBER ACADEMY PAGE 55 Domestic Science. High School. Domestic Science a (Home Sanitation).A study of household bacteriology, surrounding of dwellings, sewerage, ventilation, disposal of waste, use of antiseptics., etc. Special emphasis is laid upon the relation of the individual to the community, and the prevention and spread of disease. Two periods per week, first semester. Domestic Science b (Personal Hygiene).A study of the care of the human body, personal cleanliness, clothing, care of the eyesight, hearing, etc. Two periods per week, second semester. One-half unit credit for a and b. Domestic Science c, d (Foods).A study of the five food principles, their relation to the human bdoy, and the effect of different degrees of heat upon their nutritive value and digestibility. Instruction is given in the courses, manufacture, marketing and care of foodstuffs. Laboratory work consists of practice in making soups, biscuits, muffins, bread, simple desserts, the best methods of cooking different cuts of meat, etc., table service, duties of a waitress and hostess and the serving of luncheon. Three recitations and two double laboratory periods per week throughout the year. One unit credit. Domestic Science e, f (Advanced Cooking). Fruit work in stewing, steaming, preserving, making jellies, pickles, catsup, etc., is given during the first eight weeks; advanced cooking in desserts, ices, entrees, salads, etc., during the remainder of the year. Students plan a menu, do the marketing, prepare and serve a luncheon on a given sum of money. Two double laboratory periods a week throughout the year. One-half unit credit.