The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1891-03-06
STATE AGRICULTURAL COLLEGE.
DEPARTMENT OF HOUSEHOLD ECONOMY UNDER
DIREcr1oNoF MARGARET SMELL, Nj. D.

; In comparing this college with othe,
agricultural colleges we find that it is
one of few which admit ladies', and
of a still fewer in number in whicl,
they are instructed in subjects Of prac-
ttical importance. In the east training
in cooking, sewing and hygiene is left
to schools where such is a specially.
In Oregon there is no such school.
hence it devolves upon some institu-
Ition to make that IL part of its curricu-
tlum.
| The state recognizing this fact, has
ma lie it the business of the college to
te ,ch such subjects, and in order to
make the opportunity more favorable
Iprovides that one third of the appoint
ed students from any county be girls
if they apply for scholarships. Since
this is both an agricultural and me
chanical school the young ladies are
by appointment on an equal footing
with the young men.
The subjects of instruction are en-
braced under the general head of
Household Science. which includes
cooking, sewing, dairying, hygiene, etc.
At first the student in sewing is
given work of primary nature, such
as will be met with in advanced work
to which she is gradually advanced in
a regular order. She must practice in
overhanding, hemming, telling and SO
on till she has made perfect sample
of each. 1t is often necessary to work
a month before one is produced good
enough to pass inspection. 1t must
be perfect before another can be com
menced. The work is all done with
colorcd thread that any defects may
be the more easily seen. AS soon as
sample is completed in satisfactory
manner it is fastened in blank book,
to be retained by the student for refer
ence, or to be used in teaching sewing
should she ever have occasion. All
work is done by hand, some of it
showing such perfectness that it ap-
pears to have been done by machine.
As soon as arrangements can be
made this department is to have "a sep
arate room for sewing. Then sewing
machines, dress forms and other nee
essaries will be added. 1t is on this
account that the subject of dressmak-
ing has not been taught AT present
one room serves for cooking sewing
and recitations.
The subject of millinery embraces
practice in covering hat frames and
lining and trimming hats and bonnets.
Each one is left to her own taste in
trimming to be approved by the pro-
fessor.
In cooking, attention is given mainly
to the preparation of meats, breads,
vegetables and such staple articles Of
diet, and IN serving food. Pastry and
cakes is taken up by those who take
the four years course-the fourth
year. In addition to this, instruction
is given in the chemistry Of cooking,
making of jellies, pickles, preserving
and the putting up Of fruit in cans and
glass jars. Also in marketing, when
and what to purchase of meats and
vegetables, etc., for household use.
The equipment for cooking consists
of range and kitchen outfit After
preparing anything in this branch of
the department the members of the
class are obliged to test its quality
themselves.
Parola's work OH Household Man
agement and Cooking is used as test
book in addition to weekly demonstrat-
ing lectures.
Other subjects taught are Home Fur
nishing, Hygiene, Etiquette, all with
the idea of fitting girls for home duties
as good sisters, wives and mothers.
The reason that dairying receives no
attention is that the college farm is not
yet in condition to furnish the oppor-
tunites necessary to pursue that study.
Some experiments are being carried
on, such as testing the different brands
of -four and the -four made from the
different varieties of wheat Also,
the action of hop, potato and other
kinds of yeast.
As yet no prescribed uniform is re-
quired, some are dressed in a gray
4 -, Iloal, I,.a:J UN,, oL