I'd!) 



Second Stage— Advanced. 



I. Sowing seeds of special kinds ... ...Sept. IS ...Sept. 23 



II. Thinning and hardening of seedlings ... ,, 25 ... ,, 30 



III. Natural distribution and construction of 



seeds ... ... ... ...Oct. 2 ...Oct, 7 



IV. Construction and functions of leaves ... ,, 9 ... ,, 14 

 V. Construction and functions of stems ... ,, 16 ... ,, 21 



VI. Principles of pinning... ... ... ,, •_'.'>...,, 28 



VII. Propagation by leaves and layering ... ,, 30 ...Nov. 4 



VIII. Propagation by budding and grafting ..Nov. (5 ... ,, II 



IX. Manures and how to apply them ... ,, 13 ... ,, IN 



X. Weeds and weeding ... ... ... „ 20 ... ,, 



XL Summary ... .. ... ... ,, 27 ...Dec. 



9 



Third Stage— Special. 



I. Construction and functions of flowers ...Jan. 22 ...Jan. 20 



II. Propagation by seeds versus propagation by 



other means ... ... . •• ,, 



III. Fruits — how to pick and pack them ...Feb. 



IV. The cotton plant— its construction and culti- 



vation .. ... ••• ,. 



V. Transplanting young trees ; the Cocoa tree 



— its construction and cultivation .. ,, 



VI. Advanced study of manures ... ... , , 



VII. Decorative plants— how to arrange and culti- 

 vate them ... ... ...Mar. 



VIII. Advanced study of pruning and wound 



hygiene ... ... ... ,, 



IX. Plant diseases- Fungi ... ... ,, 



X. Plant pests — Insects .. .. ... ,,_ 



XL General notes and summary ... ...April 



Arrangements have been made with the Head of the Agricultural Department for 

 these lectures to be given as nearl}' as possible on the dates indicated by one of the 

 Agricultural Instructors, in Port-o'f-Spain at the Government Training School, and in 

 San Fernando at the Canadian Mission Training School. An examination will be held 

 at the end of the Annual Course. 



712.-CACAO DRIER AND LIMEPLANT. 



SHORT DESCRIPTION OF HOADLEY'S COCOA DRIER AND LIME PLANT, ON 

 ST. CHARLES ESTATE, CHAGUANAS. 



The cocoa drying apparatus consists of an ordinary room 34 feet 

 square, with 25 feet perforated circular drying floor, upon which cocoa 

 is placed direct from the fermenting box. In the centre of the drying 

 tray is a vertical axle from which project 4 arms, which are revolved 

 once in 10 minutes. To each arm is attached 6 plows, the operations 

 of which are equal to the work of 12 coolies in keeping the cocoa in 

 constant motion. Hot air is generated by exhaust steam, which is 

 passed into 1,100 feet of piping enclosed in a box, over which cold air 

 is drawn by a powerful fan which makes from 600 to 700 revolutions 

 per minute. The air in its passage becomes heated to any desired 

 point up to 150 deg., and is forced up through the drying floor. The 

 machine will dry from 12 to 15 bags of cocoa in 30 to 30 hours. 



After drying, the cocoa is passed through a machine which clays 

 and polishes, or" merely polishes to suit the markets, and thereby 

 saves the costly process of dancing. 



