HOME ECONOMICS FOR SOUTHERN SCHOOLS. 53 
LESSON 149. 
Problem.—Buttermaking. 
Points to be brought out.—In churning we are aiming to control con- 
ditions which make the small globules of fat coalesce. 
References.—Farm Buttermaking, U.S. Dept. Agr., Farmers’ Buls. 
92*, p. 23; 133%, p. 30; 186*, p. 29; 384%, p. 22; 412*, p. 28; 541. 
Correlation.— English: Discuss cream separators, those driven by 
hand and by gasoline engines; costs. Similarly discuss churns. (See 
catalogues.) Is it possible in your community to sell or ship milk? 
Cream? How could a market be secured? Has a cooperative cream- 
ery been discussed? (Farmers’ Bulletins.) 
LESSON 150. 
Problem.—To fit and seam the waist, joining the seams with bead- 
ing. 
Points to be brought out.—A convenient way to use beading in a 
seam is as follows: Baste and fit the seam as usual. Mark carefully 
the line where the beading is to come, and rip the seam apart. Lay 
the right sides of the insertion and of the waist together, baste and 
stitch along the line of the seam so that the stitching comes exactly 
at the edge of the embroidery. The stitching will not show on the 
right side of the waist. Face back with the plain muslin at the side 
of the embroidery. This makes a neat and dainty finish for thin 
waists. It is quite as effective as when the beading is rolled and 
whipped in by hand, and is much more durable. 
Reference.—Textbook on clothing. 
Supplementary topic.—What garment could you make for your 
father—a cravat, a dressing gown, slippers, a lounging jacket? Do 
proper clothes help people to rest, to play ? 
LESSON 151. 
Problem.—To wash a soft silk waist. 
Points to be brought out.—The same care should be taken as in the 
_ case of wool. While the fiber is not so easily affected by alkali or 
| acid, it is usually more fragile, and must be handled carefully. 
|  Reference.—Rose, The Laundry, Cornell Reading Courses, 1 (1912), 
No. 11, p. 140. 
Correlatton.—English: Stories of silk culture. Can it be intro- 
duced into the South 2 
LESSON 152. 
Problem.—To determine the proportion of cream in ordinary milk, 
the percentage of fat in cream, and to make ice cream. 
Points to be brought out.—A great variety of flavors is possible in 
| ice creams. Fillers are used to add to the body of an ice cream. 
_ Fillers are starch, eggs, and pastry products. A binder prevents 
