30 BULLETIN 5340, U. S. DEPARTMENT OF AGRICULTURE. 
Suggestion.—This would be a good time to give the test for sugar. 
Have the girls test the candy in the usual household way to deter- 
mine whether or not it is done, then take the temperature of the boiling 
solution at this point. Record and compare very carefully the con- 
clusions of the different members of the class. 
Reference.—Same as Lesson 64. 
Correlation.—Physics: The relation of the boiling point of a solu- 
tion to its concentration. 
LESSON 68. 
Problem.—To classify candies and study the pemctpies under- 
} thei tion. 
ee ee LESSON 69. 
Christmas sewing. (See Lesson 56.) 
LESSON 70. 
Problem.—To make fondant, applying the principles worked out 
in the making of fudge. 
References.—Same as Lesson 64. 
Correlation.—Arithmetic: Estimate cost of fondant. 
LESSON 71. 
Problem.—To prepare Christmas decorations. 
Points to be brought out.—Significance and spirit of Christmas. It 
is not a time for show nor merely for the exchange of gifts, but a season 
of happiness and good will to all. 
References—Current magazines; Betts, The Christmas Festival, 
Cornell Reading Courses, 3 (1913), No. 53. 
Correlation.—English: Write Christmas stories. 
LESSON 72. 
Christmas sewing. (See Lesson 56.) 
LESSON 73. 
Problem.—A consideration of the place and value of candy in the 
diet. 
Points to be brought out—Sugar yields energy but no protein. 
Since it satisfies the appetite very readily, its free use may result in 
one’s not taking a sufficient amount of other more important foods. 
On this account it should not be eaten before the meal but afterwards. 
Sugar may cause teeth to decay partly because the person who eats 
excessive amounts of sugar is not getting the right amount of mate- 
rial—mineral matter—to build teeth. We can not keep well and 
strong when we allow sugar to take the place of the protem which 
builds muscle or of the vegetables which supply mineral matter. 
References.—Same as Lesson 64; also U. S. Dept. Agr., Farmers’ 
Bul. 535, pp. 26 and 30. 
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