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



Suggestion. — This would be a good time to give the test for sugar. 

 Have the girls test the candy in the usual household way to deter- 

 mine whether or not it is done, then take the temperature of the boiling 

 solution at this point. Record and compare very carefully the con- 

 clusions of the different members of the class. 



Reference. — Same as Lesson 64. 



Correlation. — Physics: The relation of the boiling point of a solu- 

 tion to its concentration. 



LESSON 68. 



Problem. — To classify candies and study the principles under- 

 lying their preparation. 



LESSON 69. 



Christmas sewing. (See Lesson 56.) 



LESSON 70. 



Problem. — To make fondant, applying the principles worked out 

 in the makhig of fudge. 



References. — Same as Lesson 64. 



Correlation. — Arithmetic : Estimate cost of fondant. 



LESSON 71. 



Problem. — To prepare Christmas decorations. 



Points to be brought out. — Significance and spirit of Christmas. It 

 is not a time for show nor merely for the exchange of gifts, but a season 

 of happiness and good will to all. 



References. — Current magazines; Betts, The Christmas Festival, 

 Cornell Reading Courses, 3 (1913), No. 53. 



Correlation. — English: Write Christmas stories. 



LESSON 72. 



Christmas sewing. (See Lesson 56.) 



LESSON 73. 



Problem. — A consideration of the place and value of candy in the 

 diet. 



Points to be brought out. — Sugar yields energy but no protein. 

 Since it satisfies the appetite very readily, its free use may result in 

 one's not taking a sufficient amount of other more important foods. 

 On this account it should not be eaten before the meal but afterwards. 

 Sugar may cause teeth to decay partly because the person who eats 

 excessive amounts of sugar is not getting the right amount of mate- 

 rial — mineral matter — to build teeth. We can not keep well and 

 strong when we allow sugar to take the place of the protein which 

 builds muscle or of the vegetables which supply mineral matter. 



References. — Same as Lesson 64; also U. S. Dept. Agr., Farmers' 

 Bui. 535, pp. 26 and 30. 



