Annual catalogue of the East Carolina Teachers Training School . ent care andattention and result in healthier, happier and more efficient living. (c) Agriculture—To assist us in solving the problem, Who canraise the best plant or animal? and bring to the problem and itssolution common sense, good judgment, and a knowledge of theprinciples which underlie efficient agriculture—the greatest and mostimportant occupation of man—so as to dignify it and bring it up tothe rightful place it should hold not only in the minds of those whoengage in this occupation, but in the minds of all others. (d) Sea
Annual catalogue of the East Carolina Teachers Training School . ent care andattention and result in healthier, happier and more efficient living. (c) Agriculture—To assist us in solving the problem, Who canraise the best plant or animal? and bring to the problem and itssolution common sense, good judgment, and a knowledge of theprinciples which underlie efficient agriculture—the greatest and mostimportant occupation of man—so as to dignify it and bring it up tothe rightful place it should hold not only in the minds of those whoengage in this occupation, but in the minds of all others. (d) Seasonal Laboratory—For the purpose of giving practice inthe doing of those things in applied biology and agriculture thatneed to be done in every community in the season when eachespecially needs attention; e. g. Pruning and Spraying; making andcaring for home vegetable gardens and flower beds; propagatingand transplanting plants; selection and care of seed; testing seedvitality; poultry work; tomato club work, etc. .-.•.?.*. ?•••XX m 4 A v.;. & « THE JOYNER SCHOOL East Carolina Teachers Training School 31 HOME ECONOMICS The chief aim of the courses in Home Economics is to helpthe students to become more efficient workers with foods andclothing materials in order that they may become better teachersof these subjects. It is the purpose of the course in cooking to help the studentsto gain a usable knowledge of the composition and preparationof food for the table. The meal is made the central idea, andmuch time is spent on the planning, preparation, and serving ofmeals. The ultimate aim is to improve the selection, care, andpreparation of food in the home. The course in sewing is designed to give a general knowledgeof garment-making. Practice is given in both hand and machinesewing. In the making of the various garments, attention ispaid to the study of patterns, their interpretation and use; andof seams and finishes. In the spring term some time is given tothe stud
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