The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1910-02-04

enndemn the Old schools for Bringing
iti,eiri tralnirg within these sliimtations,
I ir1cyJ were sting fully and well The
social sauirensnts Of The community
I, at that time. II is no Gauss for swoi:.
der that In the midst Of tho marvellous
eyelutions Of our social and home life,
and the consequent changing eoneep-
tons of education the devctees and
practitioners Of education as a n,eans
of culture only, should, with great re.
luetanee grant admission Of ultiIftarian
forms Of training into the modern
school or curriculum. We cannot take
time to consider whether the remark.
sble changes in the horne are for good
or III. Whatever may be the altitude
of those institutions that serve the
public In only q limited sense, the pub.
lie school y stem In all Its depart.
r1ents, from the primary school to the
university, r1rst adjust itself to the
changing conceptions and prepare to
meet the social needs Of the times.
The spirit Of modern edueations is
hest dsfinnd in che two thoughts:
That education Is preparation for com.
pfete living; and that edu >ation Is I.
preparation fer social efficiency. TIL:
late Or. Harris was want to say that
the school is not part OF life, as an
other Ind said but IL is life itself.
Guided by these dominant notes the
modern public school is seeking to ad-
just itself to community needs. This
means no less emphasis upon those
thiraE which contribute the eharaL-
ter, culture and refinement, but Il does
mean more Intensive study Of the
traditional studies, and the eIinina.
t!5n of such things as experience shows
TO be Of little value. and the addition
OF training in those subjects that have
direct bearing upon home life, COM
murlty life. citizenship. and the ex.
trcmely practical and everpresent
problem of mating living for ono
self and family. The school subject
formerly known as dornest:e science
has widened In its application until
II may more properly be known as the
applied household arts, including the
arr and science of cooking, textile
manufacture and the art Of sewing,
housekeeping. and housefurnisi1ing.
household sanitation and ventilation,
household economies and accounts,
and homenursing and the care Of the
sick. oneraus and turdehsome az 1t
WAS, the matrora and the daughters
!. of The old time home found it's work
and occupations invigorating and
wholesome to both body and mind.
Some one mas said that the curse. Of
rlodern household work is thar it 10
stole. monotonous and lifeIess, mere
tradgery. MAY 1t not be true that thu
is largely. SO because women are bring.
ing to bear their mental abilities upon
household problems; that they are not
studying the cause and effect as ap-
piled 10 domestic problems. A cele-
trated painter was once asked what
he mixed With his paints, and he re.
piled with brains, s:r." u take II
that tho most valuable result that will
come from the discussion of househoI
problems, and the instruction which is
soon to be given In these subjects IN
cur sehooIs will be the application nf
Intelligent. thought to the questions OF
home lie, ~.
l. The ART and science OF cooking in
it's broader Significance must lead to
a knowledge ct human physiology Will,
special reference to the functions OF
the digestive organs and the organs
: OF secretion, and the laws OF asslmi.
'atioIi. nutrition and growth, of the
underlying principles Ct chemistry In.
GLIDING the chemical value of food
product, and the chemical changes
which should properly take place In
The process Of digestion, of the effects
of heat upon food, and the relation of
the changes produced by heat to the
process Of digestion; in these days of
high prices there should be broad
knowledge of the comparative valu.
OF foodstuffs including first the differ.
ent kinds of meat, such as beef, pork.
lar1b, veal, cured meatsi and second,
the dnfernt parts of each. Tire intel.
lIgent householder. to-day Is studyin g
llow to make the so called cheaper
cuts nlatabIe and digestibIe. Then
comes the whole range of food prod
uets, the vegetables, the cereals In all
their forms. and the fruits in all their
varieties. A study Of food products
Is subject worthy Of the thought OF
any person, because Of the wide range
Of interesting investigation and com.
par!5on which 1t furnishes. The prop.
er preparation OF these foods for the
Al 4 - IL. Ill. l. 4 L.. l.