294 QUESTIONS. 



brings the butter ? 948. What is the best way of working butter ? 

 What of the sponge and cloth ? What of butter made in this way ? 

 949. How might a simple butter-worker be made ? 950. How is butter 

 prepared for market? Effect of over-salting? 951. How may new 

 boxes be prepared so as not to taint butter ? 952. How might both 

 nice butter and cheese be made ? 953. What is cheese made from ? 

 954. From what substances may it be made ? How does the acid act ? 

 955. What is the process of making cheese ?--956. What is said of 

 the rennet ? What of the pressing ? 957. What of the quality of 

 dairy produce? 958. What is said of bread making? 959. Of the 

 flour ? 960. Composition of wheat ? 961. What is starch ? 962. 

 What of gluten ? How may it be washed from dough ? 963. What is 

 bran ? 964. Effect of water on flour ? What is dough ? 965. Effect 

 of yeast on dough ? 966. What makes bread light and spongy ? What 

 takes place when dough is put into the oven ? 967. What is yeast ? 

 968. What changes does it produce ? What checks rising in the oven ? 

 969. What change takes place in the bread ? Is stale bread actually 

 drier than new ? Which is the more healthful ? 970. How does the 

 gluten retain water ? 971. How does the value of flour depend on the 

 amount of gluten ? 972. State an experiment with different flour ? 

 973. How much water does flour in its natural state contain ? How 

 much bread will a hundred pounds of flour make? 974. How does the 

 bran compare with flour ? 975. What of rye flour ? Rye bread ? 

 976. Why is wheat flour preferred to rye ? 977. Of Indian meal ? 978. 

 The most common modes of cooking meats ? What does beef lose in 

 boiling? Mutton? 979. What per cent, of water in beef? What in 

 beef corresponds with the gluten of bread ? In what does the differ 

 ence consist? 980. What is fibrin? How is fat deposited? 981. To 

 what is the loss in cooking due ? What is the juice of meat ? 982. 

 How is it preserved ? 983. How would much of the richness of meats 

 be lost ? 984. How does the case differ in preparing broths and beef 

 tea ? 985. On what does the process of soap making depend ? 986. 

 The difference between soft and hard soaps ? 987. How is castile soap 

 made ? 988. What of rosin or yellow soaps ? 989. On what do the 

 cleansing properties of soap depend ? 990. Why does water without 

 soap often fail to cleanse ? 991. How is home to be made attractive ? 

 992. What is calculated to secure this end ? 



