AGRICULTURE IN NEGRO SCHOOLS. 733 



Course IV. Qualitative analysis. Laboratory work. Two credits. Text: Apple- 

 ton's Qualitative Analysis. 



Course V. yUjricuUural chenii.slr;/.— Two credits. Lectures on the chemical compo- 

 sition of soils, idants, and animals. The function of the various elements necessary 

 for plant growth and the various compounds for animal nutrition are di-scussed. 



Course VI. Qnanlitatire anahjsit^.—Fiye credits. Instruction is given in the analysis 

 of soils, fertilizers, and feeding stuffs, the object being to acquaint the student with 

 the chemical composition of soils, fertilizers, and feeding stuffs, so that he may intel- 

 ligently make use of reports and bulletins of experiment stations dealing with the 

 chemical composition of various agricultural products. 



Course VII. Aniiual toxin ilorjij. — Two credits. Lectures are given on the poi.son- 

 ous plants and insects injurious to stock; the symptoms of poisoning by paints, 

 pigments, insecticides, matches, and vermin poison; the sources, elimination, and 

 antidotes of stock poison, etc. 



INDUSTKrAIi COURSES. 



(Two hours of practice work in Industrial Courses count one hour's credit.) 



Course I. (Greenhouse ninnagemenf.— Three credits. Practical work is given in the 

 care and management of greenhouses. Students are required to grow and care for 

 various flowers, such as carnations, roses, hyacinths, freesias, narcissus, etc., as well 

 a>> various foliage plants, like ferns and palms. 



Course II. Proj>a;7'r/(V>n.— Given alternately with Course III. Three credits. Prac- 

 tice is given in making cuttings, in potting, rooting, grafting, budding, etc. Each 

 student is required to make at least 2,000 cuttings from 20 different kinds of plants 

 and to root and pot same. He is also taught how to prepare various fungicides and 

 insecticides, how and when to apply them. 



Course III. fUxrdrn'mg wider glass. — Two credits. Such plants as lettuce, beans, 

 cucumbers, eggplant, tomatoes, etc., are grown under glass, and the student will be 

 required to care for theni and become thoroughly familiar with every detail of forc- 

 ing i)lanta U)V the winter and very early spring market. 



Course IV. Market gardening. — Two credits. Practice is given in transplanting 

 plants from the greenhouse or cold frames to the field. Attention is also given to 

 raising early vegetal)les on a commercial scale. 



Course V. Care of live stuck. — Two credits. The student is required to go into the 

 various barns of the college and obtain practice in feeding cows, horses, hogs, chick- 

 ens, etc. ; to learn various methods of feeding and make records of feeding experi- 

 ments, to study the milk records and compare same with the various types of dairy 

 cows. 



Course VI. Milk and cream testing. — Two credits. The student is taught how to 

 test milk and cream; he is made familiar with the Babcock test for fat; he is also 

 expected to test nnik for adulterants, determine its specific gravity, total solids, the 

 amount of water it contains, an<l is required to make at least two tests of each cow 

 in the college herd. He also becomes expert in testing cream for acidity according 

 to at least two different methods. 



Course VII. Butler making. — Two credits. Thorough drill is given in butter 

 making according to the most improved methods. Considerable drill is also given 

 in making neat and attractive packages, in sorting and scoring butter, ripening 

 cream, etc. 



Course VIII. Management of dairy. — Three credits. Tlie student is expected to go 

 into the dairy and take charge of the work under the supervision of an instructor. 

 He receives instruction in the care an«l management of separators and obtains more 

 pra<'tice in butter making. He is also expected to keep the dairy accounts and 

 records. 



