The course of girls’ work given will afford some idea of what it is proposed to do.  This begins with the senior grammar school grade and continues three years in high school.  It includes free hand, mechanical, and architectural drawing, light carpentry, wood carving, designing for wood carving, wood turning, clay moulding, decorative designing, etc.  But more practical than these things are the lessons in cooking, sewing, and household management.  The course in domestic economy “is arranged with special reference to giving young women such a liberal and practical education as will inspire them with a belief in the dignity and nobleness of an earnest womanhood, and incite them to a faithful performance of the every day duties of life.  It is based upon the assumption that a pleasant home is an essential element of broad culture, and one of the surest safeguards of morality and virtue.”  The report of the school also remarks that “the design of this course is to furnish thorough instruction in applied housekeeping, and the sciences related thereto, and students will receive practical drill in all branches of housework; in the purchase and care of family supplies, and in general household management; but will not be expected to perform more labor than is actually necessary for the desired instruction.”

A special branch which will be well received is that which proposes to teach the girls how to cook.  The curriculum is one that every housekeeper ought to go through.

Boiling—­Practical illustrations of boiling and steaming, and treatment of vegetables, meats, fish, and cereals, soup making, etc.

Broiling—­Lessons and practice in meat, chicken, fish, oysters, etc.

Bread Making—­Chemical and mechanical action of materials used.  Manipulations in bread making in its various departments.  Yeasts and their substitutes.

Baking—­Heat in its action on different materials in the process of baking.  Practical experiments in baking bread, pastry, puddings, cakes, meat, fish, etc.

Frying—­Chemical and mechanical principles involved and illustrated in the frying of vegetables, meats, fish, oysters, etc.

Mixing—­The art of making combinations, as in soups, salads, puddings, pies, cakes, sauces, dressings, flavorings, condiments, etc.

In “marketing, economy,” etc., the course comprises general teaching on the following subjects: 

“The selection and purchase of household supplies.  General instructions in systematizing and economizing the household work and expenses.  The anatomy of animals used as food, and how to choose the several parts.  Lessons on the qualities of water and steam; the construction of stoves and ranges; the properties of different fuels.”

Again, there is a dressmaking and millinery department, where the girls are taught how to cut and make dresses and other garments, and the economical and tasteful use of materials.