16 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 
LESSON 20. 
Nors.—A series of lessons on mending has been planned, the object of which is 
not only to teach the girls how to mend but to give them definite standards for the care _ 
of their clothes and to develop in them the habit of keeping their clothes in order. 
It therefore seemed desirable to distribute the lessons over the school year rather 
than to have them all together. An attempt has been made in these lessons to 
include all the types of mending which the girls will find useful and to introduce 
them in the order in which they seem most likely to arise. The girls should, if pos- 
sible, at each of these lessons bring in any clothing that needs attention. According 
to the discretion of the teacher instruction may be given to the girls individually, 
or the individual needs may be made the basis of a class discussion. 
Problem.—To outline the essential points in the daily care of 
clothing, with demonstrations, as of brushing, folding, etc. To darn 
stockings. 
Points to be brought out.—Putting clothing away carefully does 
much to preserve its appearance. Neatness is essential. Frequent 
brushing and pressing do much to prolong the life of clothes. 
Reference.—Textbook on clothing. 
Correlations.—English: Write a story proving that a stitch in 
time saves nine. Arithmetic: Estimate costs, including the factor 
of time, of mending your own clothing, and the clothing of a family | 
of six. 2 | 
LESSON 21. 
Problem.—To make soap, using, if possible, alkali leached from 
wood ashes. 
Pownts to be brought out.—Soap is made from a combination of lye 
with fat. When these are combined in the correct proportions, the 
reaction of the soap is neither acid nor alkaline. 
References.—Rose, The Laundry, Cornell Reading Courses, 1 
(1912), No. 11. Ask the mothers. ? 
Correlation.—Arithmetic and English: Calculate the time neces- 
sary to make soap and the cost. Is the factory product cheaper? 
What is “chip soap”? Make a drawing of a pump or water pipe, 
with a flexible hose to fill the tubs; also of a stopcock at bottom of 
tub to empty it. Describe. 
LESSON 22. 
Problem.—To remove the vegetables from brine and start making 
the pickles. 
Povnts to be brought out.—The liquid in which the pickle is pre- 
served is intended both to prevent decay and to give flavor. Unless 
the vegetable material is finely divided it must be heated in order to 
have the liquid penetrate. Finely divided pickles may be preserved 
raw if the pickling solution has sufficient antiseptic power. 
Reference.—Same as in Lesson 19. 
Correlation.—Arithmetic: Calculate the cost of the pickle. 
