PROGRESS IN AGRICULTURAL EDUCATION. 347 



T. — The digestion and ntilizntion of food — Contimiod. 



(3) Conditions inttuonc-inp digestion — Continued, 

 (e) (Jrinding. 



(/) Addition of salt. 



iff) Frequency of feeding and watering. 



(/;) D(>terniination of digestibility. 



(4) Distribution and use of digested food; also elimination of wastes. 

 U.— Foods. 



(1) Pasturage. 



(2) Forage and fodders: Green and dried fodders, soiling, and silage. 



(3) Roots and tubers. 



(4) Concentrated feeding stuffs : Grains and seeds, commercial by- 



products. 

 V. — Rations. 



(1) Food reiiuirenients of different animals for different puritoses. 

 (fl) For maintenance. 



(b) For work. 



(c) For growth (young animals). 



(d) For flesh (fattening). 

 (c) For nnlk. eggs, wool, etc. 



(2) Combination of fodders into rations. 

 (/■) Amount of nutrients. 



(fj) Amovnit of water (succulence). 



(70 Relative proportions of protein and nonprotein (nutritive ratio). 

 (0 Palatableness. 

 O) Effect on product. 

 (A) Economy. 

 W. — Animal products. 



(1) Flesh: Beef, mutton, pork, poultry; relation; composition; quality 



as determined l)y age and condition of animal ; relative suitability 

 as food for man ; economy. 



(2) Eggs: Comi)osition ; (luality as affected by food of fowl; methods of 



I)reservation ; economy. 



(3) Milk. 



(rt) Source; kind of animal; i)hysiology of secretion; methods of 

 milking. 



(h) Quality; chemical and physical properties; natural variations 

 as affected by animal, by food, by environment, by adultera- 

 tion. 



(o) Determination of specific gravity, fat. organisms, impurities, 

 adulteration. 

 X.— The animal. (The animal form as related to production.) 



(1) Animal mechanism in relation to speed and force, types of animals 



for production of milk and beef, wool and mutton, eggs and iiesh. 

 Correspondence of individual to tyjie. Standards or scales of 

 Itoints; methods of scoring. 



(2) Selectii>n of animal with refcrcnc*' to future generations; heredity; 



variation ; evolution of modern forms from simjtler types. 



I'akt III. — Far.\i SciiE.\n:s a.nd Ma.naoimkm-. 



Y — Farms schemes. 



(1 ) Kinds of farming. 



(2) Rotations, considered as to history, principles, and system.s. 



II. Doc. 924, 50-1 23 



