Identifier: elizabethcitysta19091917 (find matches)
Title: Elizabeth City State Teachers College Catalog
Year: 1909 (1900s)
Authors: Elizabeth City State Normal School
Subjects: College publications--North Carolina--Elizabeth City.
Publisher: Elizabeth City, N.C.: Elizabeth City State Normal School
Contributing Library: G.R. Little Library, Elizabeth City State University
Digitizing Sponsor: North Carolina Digital Heritage Center

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a new one, renovating and cleaning velvet, felt, feathersand ribbon. Design. This course includes training in the general principles ofdesign. Textiles. In this course provision is made for a study of thedevelopment of industries pertaining to the domestic arts, viz.,weaving, spinning and a closer study of the four textile fabrics—cotton, wool, flax, and silk. This study includes a discussion offibres; methods of manufacturing; the process of weaving anddyeing, and selection of materials according to their wearing qual-ities and suitability for garments. Physiology. The purpose of this course is to teach the func-tions of the various organs of the human body with special refer-ence to the physiology of nutrition and the maintenance of a healthyorganism. Home Nursing. In this course, the students are taught thehome care of the sick; the location and care of the sick room; whatto do in case of accident until the doctor comes and how to assisthim, and the uses of a few simple remedies.
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ELIZABETH CITY, NORTH CAROLINA 25 Household Management. Under this head various topics areconsidered, as house sanitation, cleaning and cleaning agents, careof materials, relation of income to expenditure, the systematicarrangement of household duties and business methods. Organization and Equipment. This course has as its aim theworking out of the relation of the domestic science subjects to thehome, the organization of a course of study, and a careful consid-eration of equipment. Food Study. The design of this course is to give a knowledgeof the food stuffs and to show how dietary conditions may be im-proved. This leads to intelligent selection, combination and prepar-ation of foods and to a thorough understanding of physiologicalrequirements of food in the body. Cooking Uniform. Each student is required to wear whencooking a plain white or light wash waist and provide a large apron. TEXT-BOOKS FIRST AND SECOND YEARS. Elements of the Theory and Practice of Cooking, by Williams andFi

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