Handbook of domestic science and household arts for use in elementary schools

I. Saturate tlie part of the new wick which is just above the burner ; put the burner in the clean, empty lamp. Light the wick, and put on the chimney. Open the window, so that there is no draft on the chimney, and let the oil burn out. Rub the wick even with a bit of soft paper, but be careful to see that none of the charred bits are on the burner. II. Fill the lamp carefully. Wipe the burner and other parts of the lamp. See that the chimney is clean. Light the lamp, keeping the flame low until the burner is heated. Then turn it up as high as possible. III. Blow out the light. IV. Turn the wick down, so that the oil will not ooze out at the top. V. Boil the burners, when they become very oily, in water in which washing soda has been dissolved — a teaspoonful to the quart is the usual rule. VI. Mica chimneys are more expensive than glass, but they are also less fragile. They will never break, but they scratch easily. If glass chimneys are used, put them into cold water, and bring it slowly to a boil. Then let them slowly cool. This tempers the glass, so that it is much less likely to crack. Method. — In what respect are lamps difficult to keep clean ? How shall we (a) prevent and (&) cure this oiliness ? Why will soda clean the burners ? See section on " Cleaning," in the chapter on The Kitchen. CHAPTER X — (Advanced Couese) BREAD, CAKE, AND PASTRY By Mrs. ALICE PELOUBET NORTON, A.M., Graduate of Smith College and of the Boston Normal School of Household Arts ; Lecturer at Lasell Seminary, and at the Y. W. C. A. School of Domestic Science, Boston ; Teacher op Domestic Science in the Beookline High School. "Here is bread, which strengthens man's heart, and therefore is called the staff of life." — Matthew Henry's " Commentaries." One of the best books to be consulted by the teacher on the general subject of bread, especially with reference to its composition, digestibility, and food value is The Dietetic Value of Bread, by Goodfellow (Macmillan & Co.). An excellent statement of the chemical processes involved in breadmaking is to be found in The Chemistry of Cooking and Cleaning, by Mrs. Richards and Miss Elliott, (Home Science Pub. Co.), pp. 27-42, 52, 54. Food, by A. H. Church, is a standard authority (Chapman & Hall). The Chemistry of Cookery, by Matthieu Williams, is suggestive and interesting (Appleton & Co.). Practical, Sanitary, and Economic Cooking (the Lamb Prize Essay), by Mrs. Abel, should be read from beginning to end ; pp. 91-106 discuss bread. An account of the commercial preparation of yeast may be found in Chemistry in Daily Life, by Lassar-Cohn (Lippincott Co.), pp. 87, 96, 108. A concise statement of the main facts regarding yeast and fermentation may be found in pp. 184-200 of Sedgwick and Wilson's General Biology (H. Holt & Co.). The Science and Art of Bread Making, by William Jago, is an exhaustive and scientific treatise on the subject (Simpkin, Marshall, & Co.). Two pamphlets published by the U.S. Department of Agriculture are : The Carbohydrates of Wheat, Maize, Plour, and Bread, Bulletin No. 34, and Food and Nutrition Investigations in New Jersey, Bulletin No. 35.