790
THE NEW ZEALAND GAZETTE.
[No. 15

available materials—e.g., fruits, vegetables, sugars, meats, edible oils, dairy products, tea, coffee, chocolate, alcoholic beverages, spices and condiments; the processes of drying, salting, smoking, canning, and preserving, together with the question of adulteration and substitution. The laboratory work consists of physical and chemical tests to indicate the composition, purity, and availability of the product. The economic value of the material is ascertained by test.

(b.) Food-preparation: Questions based upon the following course: The preparation of food materials based on a knowledge of their composition and the chemical changes effected by heat and moisture, the relative value of cooking processes in retaining nutritive principles in most digestible form, (i.) especially the methods of preparation best suited to available forms of a given food material. (ii.) Study of recipes, to determine how they carry out these principles, and economize material, fuel, and labour; the adaptation of established recipes, domestic and foreign, to new-process food materials; the grouping of recipes according to their type forms. (iii.) Study of the psychological and physiological effect of pleasing flavours; attractiveness and variety in serving; methods of accomplishing these results with a minimum of labour and expense. (iv.) Cost of food and marketing. (v.) Discussion of materials and recipes suitable for school use. Certificate of practical work as prescribed under (28), Domestic Science III (last paragraph).

(28.) Domestic Science III (two papers).—(a.) Nutrition and Dietetics: Questions based upon the following course: The practical aspects of nutrition and the money-values of food. Dietaries for individuals, families, and institutions under normal and abnormal conditions of health and environment; the family dietary; the feeding of infants, children, adults, the aged; institutional and special dietaries for public and private institutions, college dormitories, school lunch-rooms, restaurants, hospitals, and asylums, and special diets for the sick.

(b.) Domestic Hygiene: The house as a factor of health—sanitation, surroundings, plan and construction, ventilation, heating, drainage, plumbing, lighting, furnishing, water-supply, cleansing, general sanitary conditions from a practical and scientific standpoint. Home art. Personal hygiene (apart from food questions); clothing, work, and rest, suitable occupations; care of the body; exercise; laundering. Home nursing and emergencies.

(c.) Household Economics: The organization of the home and its adaptation to modern conditions; systematic methods of housekeeping; the cost of living; household accounts; domestic service.

Candidates in each of the branches of Domestic Science will be required to forward to the Department, before the examination, a certificate on the prescribed form that they have gone through a sufficient course of practical work (or of practical work and observation) in the subject occupying not less than eighty hours if one branch is taken, not less than 160 hours if two branches are taken, and not less than 240 hours if three branches are taken.

(29.) General Agriculture.—Candidates will be expected to show that they have a practical as well as a theoretical knowledge of the matters set forth in the subjoined syllabus. What agriculture is; objects of the farmer; aid given by allied sciences. The soil—how soil is made, the contents of the soil; organic and inorganic constituents; plant-food in soil; nutrifying bacteria; classification of soils; relation of the soil to the plant; transportation of soil; examination of soils; indications determining the nature of a soil and its agricultural value; the texture of soil; causes of barrenness and of exhaustion of soil; the importance of good soil and how to obtain it. Value of drainage and irrigation; method of carrying out these operations. Importance of moisture in soil; how water is held in the