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. 
Bul. 303; Ice Cream, Vermont Expt. Sta. Bul. 155. 
Concer Pre nee 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. 3 
Pownts 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. 8S. Dept. Agr., Farmers’ Buls. 363 and 413. 5 
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. [Missouril, Mo. Bul., : 
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 fe 
times. Do you accept comfort as a fundamental requisite in select-— 
ing or designing clothing? Discuss this point. 
