HELPS IN LESSON PREPARATION 319 



reasonable, page 30. 24. Tell the four things in regard to 

 digestion concerning which we should be careful to form 

 correct habits. 



CHAPTER VIII 



1. Mention the building materials usually found in milk. 

 2. State why milk is the most nearly perfect food. 3. 

 Give the meaning of adults, tax on the digestive organs, 

 skimmed milk, and expensive, page 33. 4. What are the 

 common ways of lessening the food value of milk? 

 5. Give antonyms of retards, thinner, inferior, untidiness, 

 page 34. 6. Give the meaning of opportunity, afforded, 

 attacked, invisible, moisture, thrive, page 35. 7. What care 

 should be taken to prevent bacteria from destroying the 

 food value of milk? 8. For what purpose is hot water 

 useful in dairies? 9. Mention other evidences of a good 

 dairy. 10. What is the best milk to buy? The next 

 best? 11. Why is it not well to buy of a dealer who 

 dips the milk from tin cans? What is probably the most 

 dangerous way to buy milk? 12. When and why should 

 milk be put in the coolest place in the house after it 

 is delivered? 13. Give antonyms of foolish, important, 

 page 39. 14. Tell how condensed milk is prepared. Give 

 meaning of indefinitely and original, page 41. 15. Why 

 is the expression, "as fat as butter," a good comparison? 

 16. Tell why butter should not be left long uncovered, and 

 why it should be kept in a very cool place. 17. Give 

 the meaning of precautions and rancid, page 41. 18. Tell 

 why it is a fraud to sell oleomargarine as butter. How 

 may the difference between oleomargarine and butter be 

 told? 19. Explain from what cheese is made, and why 

 it costs more to make some kinds than others. 20. Why 

 is cheese a valuable food? 21. With what is cheese often 

 eaten in France and Italy ? 



