PROGRESS IN AGRICULTURAL EDUCATION. 345 



K. — Moist urt'. 



( 1 ) I'lirpose. 



(2) Importance. 



(3) (^u.-iiitity nMiiiirctl. 



(4) How iiioditieil : By 

 («) Kiiul of soil. 



(b) Topography. 



(c) Fertilizers aiul anieiKliiieiits. 



(d) Cultivators. 



(e) Drainage ami irrigation. 

 L.— Plant food. 



(1) According to constituents. 



(a) Nitrogenous. 



(b) Phosphoric. 



(c) Potassic. 



(d) Amendments. 



(2) According to form. 



(e) Green manures. Cover crops. 



(f) Animal manures. Farm manures. 

 (ff) Connnenial manures or fertilizers. 



M. — Plant food (farm maimres). 



( 1 ) Properties. 



(2) Sources. 



(3) Uses. 



(4) Preparation, care, and handling. 



(5) Application. 



(0) Economy. ^ 



N. — Plant food (commercial fertilizers). 



(1) Sources. 



(2) Uses. 



(3) Application. 



(4) Economy. 



(5) Offices of the leading elements of commercial fertilizers — nitrogen, 



potassium, phosphorus. 

 O. — Repressive agencies. 



(1) Insects. 



(2) Fungus diseases. 



(3) Acidity of soil. 



(4) Toxic agencies and untoward conditions. 

 P. — Farm crops. 



Actual study of the leading crops of the community. The products them- 

 selves should he actually handled and studied in school, as ears of corn, heans, 

 wheat (in head and straw if possible), potatoes, oats, fruits, and vegetaMcs. 

 Determine physical characteristics, as weight, size, shape, col«)r, etc. Di.scu.ss 

 the methods of growing the croj*, its place in the farm scheme and in the rota- 

 tion, methods of jM-cparing the land and tillage, fertilizing, harvesting, market- 

 ing, insect and fungus enemies, its iiiiiiortMncc in the commuidty, and history. 

 At least one croj) should be thus studied in detail. 



