50 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 
before stariing 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, ete. 
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 
