HOME ECONOMICS FOR SOUTHERN SCHOOLS. 15 
References.—Rose, The Laundry, Cornell Reading Courses, 1 (1912), 
No. 11, p. 117; any household chemistry. 
Correlation.—English: The relative economy of the use of different 
soaps and washing powders. Discuss ways of reducing the amount 
of mud tracked into farm houses,including changes outside and inside 
(as walks and doormats), personal habits necessary, etc. 
LESSON 17. 
Problem.—To make preserves, jams, and butters.- The points of 
difference and the means of producing the different types. 
Points to be brought out.—There is a definite standard for each of the 
above products. By controlling the conditions under which the dif- 
ferent fruit products are made we determine which of the products 
shall result. 
References.—U. 8S. Dept. Agr., Farmers’ Bul. 203. 
Correlation.—Agriculture or Nature Study: The fruits available in 
your community; best varieties. What new varieties might well be 
introduced into your community or on your homestead ? 
LESSON 18. 
Problem.—Cut out and baste a dust cap and apron. 
Pownts to be brought out—The material should be carefully cut with 
long strokes of the scissors. The work is neater when the parts which 
are likely to slip have been carefully basted. We should not, how- 
ever, baste unnecessarily. 
References —Directions sent out by leaders of canning clubs. Any 
good book on sewing. 
Correlation—English: Write a description of cap and apron and tell 
how they are made. - 
LESSON 19. 
Problem.—To discover the effect of soaking cucumbers in brine’ 
Weigh the cucumbers, place them in the brine, weigh them every day 
for several days, and note their loss of weight and the change in their 
appearance. Put into brine the material for the pickles to be made 
in the later lessons. 
Points to be brought out.—Salt, and sometimes sugar, may be used 
to draw the surplus water from fruits and vegetables which we wish 
to preserve by the use of sugar, spice, and vinegar. When the mate- 
rial is finely divided, the water may be extracted by mechanical 
pressure. This is a good time to show the effect of the very com- 
mon practice of soaking the fresh sliced cucumbers in salt water 
before serving. The salt draws the water from the cucumbers, 
toughening them and rendering them less rather than more digestible. 
References —U. S. Dept. Agr., Farmers’ Bul. 521; Office Expt. 
Stas. Bul. 245, pp. 87-90. 
Correlations —Botany: Osmosis in relation to vegetable cells. 
Agriculture: The varieties of cucumbers and their culture. 
83933°—Bull. 540—17——3 
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