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



crystallization on standing. Binders are gelatine and vegetable 

 gums. The percentage of fat in ordinary cream should be deter- 

 mined. 



References. — Bacteriological Study of Ice Cream, U. S. Dept. Agr. 

 Bui. 303; Ice Cream, Vermont Expt. Sta. Bui. 155. 



Correlation. — Physics: Use of ice and salt in making ice cream. 

 Latent heat. Kinds and costs of ice cream freezers. (See cata- 

 logues.) If you have a gasoline engine at home, how could it be 

 attached to turn the freezer? Make drawing. Milk tester; cost. 

 (See catalogues.) 



LESSON 153. 



Problem. — The value of milk as food and the care of milk in the 

 home. 



Points to be brought out. — Milk is provided as food for the young. 

 It contains all the food nutrients but they are not present in the 

 proper proportion for an adult. It is food for bacteria as well as 

 human beings, so it must be especially protected against their en- 

 trance. They cause the souring of milk and in other ways render it 

 unfit for human food. 



References. — U. S. Dept. Agr., Farmers' Buls. 363 and 413. 



Supplementary topic. — Different breeds of cows. Which do you 

 prefer for a family cow? Which for a money-making herd? The 

 household refrigerator, construction and cost. (See catalogues.) 



LESSON 154. 



Problem. — To make the sleeves for the waist and continue the 

 work on it. 



Points to be brought out. — The most difficult thing in fitting a sleeve 

 is to adjust the shape and fullness at the armhole. Sometimes 

 sleeves are cut in one piece with the waist. This saves work, but it 

 is hard to fit them so that they shall not bind across the upper arm 

 nor be clumsy under the arm. 



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

 13 (1915), No. 2. pp. 45-48; any fashion magazine. 



Correlation. — Arithmetic: Calculate the difference in time and 

 material required in making waists with different types of sleeves. 



LESSON 155. 



Problem. — To finish the neck of the waist. 



Points to be brought out. — Waists without collars are comfortable 

 and usually becoming. The neck should be neatly finished. A col- 

 lar should not be so tight as to constrict the neck in any way. 



Reference. — Textbook on clothing. 



Correlation. — English: Describe women's neckwear in colonial 

 times. Do you accept comfort as a fundamental requisite in select- 

 ing or designing clothing ? Discuss this point. 



