44 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 
LESSON 121. 
Problem.—To make a flytrap. Discussion of best methods of 
eradicating flies. 
Points to be brought out.—The best method of eradicating flies is by 
cleaning up the filthy places in which they breed. We may ‘‘swat”’ 
the flies, catch them in traps, or we may prevent their access to any 
water supply except one that contains poison. Screening of houses 
is an absolute necessity in fly-infected communities. 
References —U. S. Dept. Agr., Farmers’ Buls. 133*, p. 25; 532*, 
p. 22; 679. 
Correlatvon.—English: Make a list of the wood-working tools which 
every housekeeper should have at hand, withprices. (See catalogues.) 
LESSON 122. 
Problem.—The composition of eggs and their value in the diet. 
Effect of cooking on their digestibility. 
Points to be brought out.—Egegs are valuable as a source of protein 
and mineral matter in the diet. The digestibility depends not only 
upon the temperature at which they. are cooked, but also upon the 
flavor and the ease and fineness of division. 
References.—U. 8S. Dept. Agr., Office Expt. Stas. Bul. 143; Lang- 
worthy, Eggs and Their Value as Food, U.S. Dept. Agr., Bul. 471. 
Correlation.—Arithmetic: Calculate the cost of protein food as ob- 
tained in eggs at the prices customary at different seasons of the year. 
LESSON 123. 
Problem.—To adapt the pattern of the foundation skirt to the 
design selected and to cut skirt. 
Points to be brought out.—The foundation skirt may easily be modi- 
fied in accordance with the different designs. 
Reference.—Same as in Lesson 120. 
-(Drafting is advisable wherever possible, but if necessary a com- 
mercial pattern may be used instead.) 
Supplementary topic.—Make a list of the articles of clothing de- 
sirable for a girl of 10 years on a farm. 
LESSON 124. 
Problem.—To make an omelette. 
Points to be brought out.—An omelette is an egg mixture cooked in a 
pan over the flame. It is usually made light by the expansion of air 
incorporated in the white. Milk is added to make the mixture more 
tender, but should not be added in a proportion larger than one 
tablespoonful to each egg because the mass becomes too liquid. 
Cream sauce may be added in amounts up to one-third cup for each 
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