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



before starting the work. In this way drafting can be made a ra- 

 tional process and not a mere following of directions. Let the girls 

 work in groups of two for taking measures and fitting. 



References. — Textbook on clothing; any reliable and simple drafting 

 system for a waist. 



Supplementary topic. — Investigate the condition of the various types 

 of workers in clothing establishments near your home, e. g., workers 

 by the day, custom workers with their own shops; compare the busi- 

 ness arrangements, wages, etc. Is there need of improvement ? 



LESSON 141. 



Problem, — Ironing of a colored dress. Pressing cotton and linen 

 dresses. 



Points to be brought out. — The iron should not be too hot. The 

 dress should be ironed on the wrong side. Frequent pressing im- 

 proves the appearance of cotton and linen dresses. 



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

 No. 11, pp. 127 and 145. 



Correlation. — English: Discuss proper storage of clothing as a 

 means of reducing amount of pressing necessary; describe desirable 

 equipment for ironing for your own home, e. g., the best kind of 

 board. (See catalogues.) 



LESSON 142. 



Problem. — Finish and correct waist drafts, checking every measure 

 carefully. Cut out in cheap lining material to be fitted. 



Points to be brought out. — Exactness is the most important factor 

 in successful drafting. All the measures should be checked up to be 

 sure that they are accurate. As a final precaution, a waist should be 

 cut from cheap material and fitted. This fitted pattern is the one 

 to be kept. 



Correlation. — English: Discuss exactness or precision in workman- 

 ship as needed by the housekeeper in sewing, in cooking, in care of 

 sick, etc. 



LESSON 143. 



Problem,. — Preparation of cream tomato soup and a cup of choco- 

 late or cocoa. 



Points to be brought out. — Acid curdles milk. This effect is hastened 

 by heating. It is retarded by thickening either the tomato juice or 

 the milk before combining them or seems to be because the thickened 

 liquid holds in suspension any curd that may be formed. Therefore, 

 in order to prevent the curdling of tomato soup we thicken either the 

 milk or the tomato juice with the requisite amount of flour and com- 

 bine them at the proper temperature for serving. The use of soda to 



