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SUPP_1920_Girl Scout Badge Sampler

SUPP_1920_Girl Scout Badge Sampler

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Published by Laura Rajsic-Lanier
Scouting for Girl Scouts: Badge Sampler
Adult Enrichment Project

Requirements for Bee Keeping, Bugler, Canner, Cook, Dancer
and Telegrapher.
Scouting for Girl Scouts: Badge Sampler
Adult Enrichment Project

Requirements for Bee Keeping, Bugler, Canner, Cook, Dancer
and Telegrapher.

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Categories:Types, Research
Published by: Laura Rajsic-Lanier on Oct 26, 2011
Copyright:Attribution Non-commercial


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Scouting for Girl Scouts Badge Sampler

1920, Hard cover reprint

Bee Keeping
1. What constitutes a swarm of bees? How do they live? Tell how honey is gathered and stored and honey comb is built, and what part the queen, drones and workers play in the life of the colony. 2. Be able to recognize and describe each of the following: queen, drones, workers, eggs, larvae, pupae, honey, bee food, wax, pollen, propelis, brood-nest, comb, different queen cells. 3. Have a practical knowledge of bee keeping and assist in hiving a swarm, examining a colony, removing the combs, finding the queen, putting foundation in sections, filing and removing supers and preparing honey in comb and strained for market, and present a certificate to this effect. 4. Know which flowers afford the best food for bees, and how honey varies according to the flowers in color and flavor. References Productive Bee Keeping, Pellett. Bureau of Animal Industry, US Department of Agriculture Bulletin. Life of the Bee, Maurice Maeterlinck, Dodd. Queen Bee, Carl Ewald, Thomas Nelson and Sons. How to Keep Bees, AB Comstock, Doubleday Page.

Play correctly as to notes and time the following calls and marches and play at sight any calls selected: 1. First call 2. Revelile 3. Assembly 4. Mess 5. Recall 6. Fire 7. Drill 8. Officers 9. Retreat 10. To colors 11. To quarters 12. Taps Reference Cadet Manual, EL Steever, Lippincott

1. Submit the following specimens of canning work; a) six pint jars of two kinds of vegetables showing the cold pack method; b) six jars of preserved fruit, at least two kinds; c) six glasses of jelly, jam or marmalade. 2. What are the essential things to be considered when selecting vegetables to be canned, fruit to be preserved or made into jelly, jam or marmalade? 3. Give general rules for preparing fruits and vegetables for preserving in any way. 4. What kind of jars are considered best for preserving? What other materials are used for making holders besides glass? How should all utensils and jars, glasses, rubbers, be prepared before using? 5. What is essential regarding the heat? 6. What are the general rules for preserving fruit? Give proportions by measure or weight, time of cooking, amount of sugar, water or any other ingredient for the fruits that you have preserved, and for at least two others. 7. Give same rules for jams, marmalades and jellies. 8. Give direction for filling and sealing jars. How can jars be tested within twenty-four hours after filling? If not air tight, what should be done? 9. What should be done to all jars, tumblers, etc., before storing? How are canned goods best stored? Reference Government Bulletins: Canning, Preserving and Jelly Making, J McK. Hill, Little.

This test is based on a thorough knowledge of the article on “Cooking” in the Handbook. It may be taken in sections. A certificate may be presented from a Domestic Science teacher, or from the mother if the Captain knows her an can testify to her competency to judge. 1. Build and regulate the fire in a coal or wood stove, or if a gas range is used, know how to regulate the heat in the oven, broiler and top. 2. What does it mean to boil a food? To broil? To bake? Why is it not advisable to fry food? 3. How many cupfuls make a quart? How many tablespoonfuls to a cup. Teaspoonfuls to a tablespoonful? 4. Be able to cook two kinds of cereal. 5. Be able to make tea, coffee and cocoa properly. 6. Be able to cook a dried and a fresh fruit. 7. Be able to cook three common vegetables in two ways. 8. Be able to prepare two kinds of salad. How are salads kept crisp? 9. Know the difference in food value in whole milk and skimmed milk. 10. Be able to boil or coddle or poach eggs properly. 11. Be able to select meat and prepare the cuts for broiling, roasting or stewing OR be able to clean, dress and cook a fowl. 12. Be able to make two kinds of quick bread, such as biscuits or muffins. 13. Be able to plan menus for one day, choosing at least three dishes in which left-overs may be utilized. References Fun of Cooking, CF Benton, Century. Boston Cooking School Cook Book, Little. Hot Weather Dishes, ST Rorer, Arnold and Co. Food and Health, Helen Kinne and Anna M. Cooley, Macmillan.

1. Demonstrate three modern social dances. 2. Demonstrate one folk dance. 3. Demonstrate one fancy dance. References Dances of the People, Elisabeth Burchenal, Schirmer. Folk Dances and Singing Games, Elisabeth Burchenal, Schirmer. Social Games and Group Dances, JC Elsom, Lippincott. Country Dance Book, CJ Sharp, Novello.

1. Send 22 words per minute using a sounder and American Morse Code. 2. Receive 25 words per minute and write out the message in long hand or on a typewriter directly from sound. No mistakes allowed.

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