98 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 
LESSON 58. 
Problem.—To prepare some vegetable for the Thanksgiving dinner. 
This is to be done at home and a written report submitted at the next 
meeting of the class. 
LESSON 60. 
Problem.—To put away summer clothing. (To be done while at 
home and a written report handed to the teacher.) 
Points to be brought out.—Ali should be cleaned and mended. All 
buttons should be in place. Cotton and linen garments should be put 
away without starch and rough dried; all others should be carefully 
pressed and folded, and as far as possible each garment should be 
ready to wear when taken out. 
Reference.—Handy and Pract. Farm Libr. [Missouri], Mo. Bul., 13 
(1915), No. 2. 
Correlation.—English: What magazine seems to you to have the 
best discussions of dress; why? What magazines would you suggest 
for a farmer’s family composed of father, mother, boy of 16, girl of 12, 
boy of 10, assuming that they have $15 a year for magazines? Give 
reasons for your choice. - | 
LESSON 61. 
Problem.—Christmas sewing. Six lessons are given over to the 
Christmas sewing. No special outlines will be worked out for these 
lessons. ‘The aim of these lessons should be to foster the true Christ- 
mas spirit and at the same time to furnish practice in some of the 
fancy stitches. 
Points to be brought out.—In the making of Christmas gifts every- 
thing should be either useful or beautiful, wherever possible both. 
Emphasize especially the utility of the gift and it adaptation to the 
person for whom it is intended. Keep the expense down as much as 
possible. Teach the pupils to use the materials at hand and those 
which are available at shght expense. 
Reference-—Handy and Pract. Farm Libr. [Missouri], Mo. Bul., 13 
(1915), No. 2, pp. 21-29. 
Supplementary topic.—Discuss principles underlying the exchange 
of gifts between members of a family. 
i LESSON 62. 
- Problem.—To analyze the successes and failures in preparation of 
vegetables at home and discuss the selection and care of vegetables. 
Points to be brought out.—Fresh vegetables should be used as soon 
as possible after gathering since the flavor changes on standing. 
Crispness is a desirable characteristic. This crispness comes from 
the presence of water and is lost with evaporation. 
References.—U. 8. Dept. Agr., Farmers’ Bul. 375, pp. 24-28, 31-34; 
Office Expt. Stas. Bul. 245, pp. 91-94. 
