22 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 
LESSON 42. 
Problem.—To grow yeast. 
Points to be brought out.—Yeasts are grown, not made. 
References —Any old-fashioned recipe book. Ask mothers for 
method they have used. 
Supplementary topic.—Discuss possible ways of shortening the work- 
day of the farmer’s wife. Is it longer than the man’s day? Will 
shortening his help hers ? 
LESSON 43. 
Problem.—To make bread from yeast grown in different ways and 
to compare the resulting flavors. Start sponge for the salt-rismg 
bread. (See next lesson.) 
Points to be brought out.—The yeasts grown in the different ways may 
affect the flavor of the bread through some constituent which in itself 
may change the flavor, or through the retarding action of some one 
constituent on some of the microorganisms which may enter the brew. 
The sponge must contain an abundance of carbohydrate material, part 
of which is in soluble form, and sufficient nutritive material for the 
growth of the yeast. Hops are added as an antiseptic. 
Correlation.—English: The yeast industry, the wheat belt, the flour 
industry. 
LESSON 44. 
Problem.—To make salt-rising bread. 
Points to be brought out.—Bacteria may be used as well as yeast im 
the production of gas to make bread hight. Cornmeal is used in the 
household as a source of these organisms when we make salt-risit.g 
bread. We always find in conjunction with them certain other organ- 
isms which give the typical flavor to the bread. Salt is used in this 
bread to prevent the growth of some undesirable organisms. Milk is 
essential as food for the bacteria. They grow best at a higher tem- 
perature than yeast. This bread has a distinct flavor very much 
liked by some. 
Suggestion.—This can be made into a loaf or served hot in the form 
ofrolls. Itis especially desirable for toast. Baking it in small baking 
powder tins gives the whole loaf a brown crust and insures round, 
well-shaped slices. 
Supplementary topic.—Breads of different lands. Stoves of dif- 
ferent lands. 
LESSON 45. 
Problem.—To finish the work with the kitchen linen. It should all 
be marked and put away in an orderly manner. ‘The first-year stu- 
dents may have the task of keeping the kitchen linen in order for the 
year. 
Povwnts to be brought out.—Linen should be carefully marked and the 
date of its acquisition added so that we may know how long the dif- 
