AORirULTURE IN NEGRO SCHOOLS. 731 



of class-room recitation or two hours a week of industrial work for 

 one term. The i('([uirenieiits for graduation in the a*»'ricultural ("t)Ui'se 

 are as folUnvs: MathcMnatics, 5."); EnoHsh, 85; j^-eooruphy. !<>; wood- 

 work, 3; diawing', (J; blacksniithino-, 8; shoe and harness shop, 3; 

 physics, 7; ciieniistry. IS; bookkeeping, 4; mechanics, 2; agriculture, 

 47; horticulture, 23; industrial, 26; and thesis, 5. 



Candidates for diplomas are recjuircd to complete all the industrial 

 courses. The courses offered hy the agricultural department are 

 described in the college catalogue as follows: 



COURSES IN ACRICULTURE. 



Course I. Elementarif principles of nyricuUure. — Tliret' credits. Tliis term's work 

 is designed to give the student a sort <»f l)ird's-eye view of the wliole field of agri«;ul- 

 tiire in an elementary way. It will he freely illustrated hy exi)eriment in the lal)0- 

 ratory. It i.s required of all students to take this course, as it will aid them to 

 clioose intelligently hetween the agricultural or the mechanical course, which should 

 be done at the end of the first year. Text: Elementary Principles of Agriculture. — 

 McBryde. 



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Course III. I'lii/aical (jcof/rapJii/. — Five credits. The course is illustrated hy means 

 of lantern slides and experiments. Text: Tarr's Physical Geography. 



Course IV. Breeding. — Two credits. Sucli sul)jects as atavism, variation, selection, 

 heredity, line breeding, and in-and-in breeding are discu.ssed. Collateral reading 

 required. Text: Animal Breeding. — Shaw. 



Course V. Dairying. — Three creilits. Lectures and recitation work. The com- 

 position, secretion, and production of milk is thoroughly discussed. Butter and 

 cheese making are studied according to the latest and m<i.<t improved methods. 

 Text: Milk and Its Products.— Wing. 



Course VI. Bacteriologi/. — Three credits. Lrectures are given on the nature of 

 liacteria, their relation to other plants, supplemented by lal)oratory work. 



Course VII. .Igrirnltnrnl Ixictrridlngii. — Five credits. The relation of bacteria to 

 the soil and the manure heap, to the ripening of cream and cheese, to various dis- 

 eases, etc., is thoroughly discusseil. Text: Agricultural Bacteriology. — Conn. 



Course VIII. Entomolugg. — Three credits. The subject is taught l)y mean;; of 

 lectures and the student is re(|uireil to reatl up on topics a.'^signed him hy the 

 instruct(jr. The most common insects ami insecticides are studied. 



Course IX. Forage crojix. — Three credits. Lectures are given <>ii the adaptability 

 of the various crops that can be successfully and ])rolitably grown in North Carolina 

 to special .soils, methods, and seeding; jireparation of seed bed and ])asturing are also 

 discu.<sed. f'oUateral reading riMpiired. 



Course X. Plant iUsea»eii. — Three cre<lit'<. Lectures ami lalxiratory work. Com- 

 mon di.«ea.ses, such a.s the cereal rusts and insects; diseases of cotton, tobacco, and 

 fruit trees are studied with the aid of tlie conqjound microscope. 



Course XL Fietliiig. — Five credits. The laws of nutrition an<l the conqx)sition of 

 animal bodies are briefly discus.«e<I. The conq>osition and digestibility, market and 

 food value of the varirjus food stuffs are discussed. Nutritive nitios and the practical 

 application of .wame in compnnn<ling ratios for the various farm animals are carefully 

 considered. Cullatenil reailing ri'tiuired. Text: Feeding of .Vnimals. — Jordan. 



Course XII. Vi'lerinanj Kcicnce. — Three credit.^. The common diseases of farm 

 animals are hrit-lly discu.«sed, together with remedies for same. Some juiiclice work 

 in caring for sick animals is also provided witli the student. Text: Veterinary Fle- 

 ments. — Ilojjkins. 



