28 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 



LESSON 59. 



Problem. — To prepare some vegetable for the Thanksgiving dinner. 

 This is to be done at home and a written report submitted at the next 

 meeting of the class. 



LESSON 60. 



Problem. — To put away summer clothing. (To be done while at 

 home and a written report handed to the teacher.) 



Points to be brought out. — All should be cleaned and mended. All 

 buttons should be in place. Cotton and linen garments should be put 

 away without starch and rough dried ; all others should be carefully 

 pressed and folded, and as far as possible each garment should be 

 ready to wear when taken out. 



Reference. — Handy and Pract. Farm Libr. [Missouri], Mo. Bui., 13 

 (1915), No. 2. 



Correlation. — English: What magazine seems to you to have the 

 best discussions of dress; why? What magazines would you suggest 

 for a farmer's family composed of father, mother, boy of 16, girl of 12, 

 boy of 10, assuming that they have $15 a year for magazines ? Give 

 reasons for your choice. 



LESSON 61. 



Problem. — Christmas sewing. Six lessons are given over to the 

 Christmas sewing. No special outlines will be worked out for these 

 lessons. The aim of these lessons should be to foster the true Christ- 

 mas spirit and at the same time to furnish practice in some of the 

 fancy stitches. 



Points to be brought out. — In the making of Christmas gifts every- 

 thing should be either useful or beautiful, wherever possible both. 

 Emphasize especially the utility of the gift and it adaptation to the 

 person for whom it is intended. Keep the expense down as much as 

 possible. Teach the pupils to use the materials at hand and those 

 which are available at slight expense. 



Reference. — Handy and Pract. Farm Libr. [Missouri], Mo. Bui., 13 

 (1915), No. 2, pp. 21-29. 



Supplementary topic. — Discuss principles underlying the exchange 

 of gifts between members of a family. 



LESSON 62. 



Problem. — To analyze the successes and failures in preparation of 

 vegetables at home and discuss the selection and care of vegetables. 



Points to be brought out. — Fresh vegetables should be used as soon 

 as possible after gathering since the flavor changes on standing. 

 Crispness is a desirable characteristic. This crispness comes from 

 the presence of water and is lost with evaporation. 



References.— U. S. Dept. Agr., Farmers' Bui. 375, pp. 24-28, 31-34; 

 Office Expt. Stas. Bui. 245, pp. 91-94. 



