cc \\'i.\ti:r-Col'rses 



plum, apricot, peach, grape, raspberry-, blackberry, dewberry, current, goose- 

 berry, and strawberry. 



II. Plant Diseases. For description of this course see p. 15. 



10. Economic Entomology. For description of this course see p. 15. 



I. Fertility of Land. bOr descri])tion of this course see p. 13. 



62. Principles of Plant Culture. This course is designed to give the 

 student an elementary understanding of the structure and function of plants, 

 with special reference to growth and reproduction. 



II. VEGETABLE CULTURE 



Required Subjects 



61. Vegetable Culture. A study of the growing and marketing of vege- 

 tables for home use, and for the special and general market. 



62. Principles of Plant Culture. See p. 30. 

 I. Fertility of the Land. See p. 13. 



10. Economic Entomology. See p. 15. 



11. Plant Diseases. See p. 15. 



Elective Subjects 



63. Horticultural Reading. Assignment of topics for abstracts and reports 

 in standard works, bulletins, and current periodicals. 



64. Floriculture and Greenhouse Practice. For description of this course 

 see p. 32. 



14. Extension Work. For description of this course see p. 15. 



15. Plant-Breeding. For description of this course see p. 15. 



16. Farm Forestry. For description of this course see p. 15. 



IIL FLOWER-GROWING 



Required Subjects 

 64. Floriculture and Greenhouse Practice. A study of the growing and 

 marketing of greenhouse crops. Designed to familiarize the student with 

 the ordinary greenhouse operations. 

 I. Fertility of the Land. See p. 13- 

 10. Economic Entomology. See p. 15. 



II. Plant Diseases. See p. 15. 



Elective Subjects 



63. Horticultural Reading. See p. 31. 



5. Horticulture. See p. 14. 



14. Extension Work. See p. 15. 



15. Plant-Breeding. See p. 15. 



16. Farm Forestry. See p. 15- 



V. HOME ECONOMICS 



Required Subjects 

 I. Foods. This course will inchide a study of food composition, food 

 values, methods of selection, preparation, and preservation of food materials. 



