20 BULLETIN 40, U. S. DEPARTMENT OF AGRICULTURE. 
Points to be brought out—The time required in making the bread, 
other conditions being the same, is directly dependent upon the 
amount of yeast used. ; 
Reference.—U. S. Dept. Agr., Farmers’ Bul. 807. Textbook on 
foods. 
Supplementary topic.—Essay on the Baking Industry in your home 
community in its relation to your home. What does it do, what 
might it do, for your home ? 
LESSON 35. 
Problem.—Examination of the petri dishes exposed in the lesson 
on cleaning (p. 18). So far as possible, distinguish between the 
bacteria and yeast on the one hand and the molds on the other. 
Points to be brought out—The plates exposed at different lengths 
of time after sweeping show that the microorganisms have not com- 
pletely settled until about two hours after sweeping. There is danger — 
of distributing disease germs when we brush shoes and skirts in the 
room. 
Reference—Any book describing bacteria, yeasts, and molds. 
Supplementary topic—English: Describe the arrangements which 
you would suggest, in an ideal household, for cleaning shoes and 
clothing. 
LESSON 36. 
Problem.—To wash the individual towels from the bathroom. List 
the processes involved. 
Points to be brought out.—Boiling is valuable as a means of cleansing 
and as a means of disinfection. It is possible to transmit disease by 
‘means of garments, towels, etc. Fresh air and sunlight are valuable 
disinfectants. Bluing is used to neutralize the slight yellow color 
which comes as the natural result of the action of hot water and 
alkali on the textile fabrics. Only a shght amount is necessary for 
this. More is used to cover up careless work and gives a dirty, dingy, 
blue color to the clothing. Kinds of bluing: (1) Indigo—little used; 
(2) Prussian blue, an iron compound, frequently causes iron rust 
stains; (3) ultramarine blue, a mineral compound, used in suspen- 
sion; and (4) aniline blue, a coal-tar product, the cheapest and most 
common type of blung. Test and identify the bluings ordinarily 
used. | 
References.—Rose, The Laundry, Cornell Reading Courses, 1 (1912), . 
No. 11. Any good book on home laundry work. 
Correlation.—Chemistry: Methods of identifying the different 
bluings. 
LESSON 37. - 
Problem.—To make short-process bread into coffee cake, cinnamon 
rolls, Swedish tea rolls, Sally Lunn, ete. 
Points to be brought out.—Necessity for practice m handling the 
dough and managing it so as to promote the growth of the yeast. 
