20 BULLETIN 540, U. S. DEPARTMENT OP AGRICULTURE. 



Points to be brought out. — The time required in making the bread, 

 other conditions being the same, is directly dependent upon the 

 amount of yeast used. 



Reference. — U. S. Dept. Agr., Farmers' Bui. 807. Textbook on 

 foods. 



Supplementary topic. — Essay on the Baking Industry in your home 

 community in its relation to your home. What does it do, what 

 might it do, for your home ? 



LESSON 35. 



Problem. — Examination of the petri dishes exposed in the lesson 

 on cleaning (p. 18). So far as possible, distinguish between the 

 bacteria and yeast on the one hand and the molds on the other. 



Points to be brought out. — The plates exposed at different lengths 

 of time after sweeping show that the microorganisms have not com- 

 pletely settled until about two hours after sweeping. There is danger 

 of distributing disease germs when we brush shoes and skirts in the 

 room. 



Reference. — Any book describing bacteria, yeasts, and molds. 



Supplementary topic. — English: Describe the arrangements which 

 you would suggest, in an ideal household, for cleaning shoes and 

 clothing. 



LESSON 36. 



Problem. — To wash the individual towels from the bathroom. List 

 the processes involved. 



Points to be brought out. — Boiling is valuable as a means of cleansing 

 and as a means of disinfection. It is possible to transmit disease by 

 means of garments, towels, etc. Fresh air and sunhght are valuable 

 disinfectants. Bluing is used to neutralize the slight yellow color 

 which comes as the natural result of the action of hot water and 

 alkali on the textile fabrics. Only a slight amount is necessary for 

 this. More is used to cover up careless work and gives a dirty, dingy, 

 blue color to the clothing. Kinds of bluing: (1) Indigo — little used; 

 (2) Prussian blue, an iron compound, frequently causes iron rust 

 stains; (3) ultramarine blue, a mineral compound, used in suspen- 

 sion; and (4) aniline blue, a coal-tar product, the cheapest and most 

 common type of bluing. Test and identify the bluings ordinarily 

 used. 



References. — Rose, The Laundry, Cornell Reading Courses, 1 (1912), 

 No. 11. Any good book on home laundry work. 



Correlation. — Chemistry: Methods of identifying the different 

 bluings. 



LESSON 37. 



Problem. — To make short-process bread into coffee cake, cinnamon 

 rolls, Swedish tea rolls, Sally Lunn, etc. 



Points to be brought out. — Necessity for practice in handling the 

 dough and managing it so as to promote the growth of the yeast. 



