The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1905-02-24
NEW FIELD FOR WOMEN.
Domestic Science Opening Up Pro
fession to Which Many Arc
Flocking

|
few attract larger number of wome
than the teaching of domestic science
says writer in the Pilgrim. All tn
| training schools are crowded with stu
dents, and for every vacancy in the pro
fession there are numberless applicants
yet it is difficult to meet with really goo
| teachers.
This is largely due to the very preva
lent idea that anyone can take up cook
cry or dressmaking. and girls are sen
to be tTalne6 on the same principle
which actuated the man who put hi
son into the church because he was tot
stupid for anything else. This is
great mistake. Not only must teach
er be possessed of robust health an(
quick intelligence, but she must be def
with her fingers. She must acquire the
art Of managing and Interestingly class
of children, and also be able to adapt
herself to classes of adults of all grades
of society; she must first become prac-
teal cook, laundress or dressmakev and
then learn how to teach others.
For example, in cookery demonstra-
ton the teacher has both to do the work
in given time methodically and we'll,
and at the same time to keep her audi
ence interested by explaining the why
and the wherefore Of each process, and,
in the case of children, to keep order be-
Sides 80"
A few facts as to the training to be I'M
dergone, and the nature of the work,
may be helpful in deterring the unfit and
guiding those who, after due considera-
ton, wish to take up the work.
First. then, as to the training. The SUBJ
jects included under the general term
domestic economy" embrace cookery,
laundry work, plain sewing, dresamak-
ing and housewifery, supplementary
subjects often taken being millinery,
hygiene and sick nursing. ~.
Of these, cookery and Gressmaking are
the most important. On commencing
her training, student SHOULD select at
least three of these, of which one should
be cookery, as otherwise she will have
no chance of obtaining good post.
In some schools several subjects are
taken simultaneously, in others they
must be taken separately. In any case
the minimum time for training in three
or four subjects is two years.
AS cookery is ranked as chief SUBJ
ject, takes the longest training and is
the most difficult and physically trying,
a few particulars as to thu trainingswill
give an idea of what is required. G
The student, of course, begins by
learning to cook, three hours each
morning being devoted to PRACTICAL
work. In the afternoon she must at
tend demonstration lessons and classes
for children given by qualified teachers,
and later on she will have first to assist
and then take classes for practice under
critical supervision; evening classes
have sometimes to be attended for the
same purpose. Scullery work and mar
keting also form part of the course. In
addition to this good deal Of theory
has to be learned. the subjects for ex-
an ination including Q) the principles
# cookery, ca the chemistry Of food
AMI cookery, 90 tbs theory and prac-
tsct of teaching. Candidates arc some-
tines required to hold science and at
certificates for elementary hygiene and
thu special Introductory course.