PROGEESS IN AGRICULTURAL EDUCATION. 289 



The second consideration is the environment of the plant — chmate 

 and soil in relation to plant growth. These have been considered in a 

 general way in the nature study observations, but it is now time to 

 study some of the more fundamental problems in the relation of light, 

 heat, moisture and air (in the soil and above it) to plant development, 

 and the problems of soil management, such as tillage, drainage, irriga- 

 tion, enrichment, impoverishment, and cropping. 



Next in order would be a more detailed study of some particular 

 farm crop or fruit of local importance, such as wheat, corn, cotton, 

 tobacco, hops, apples, oranges, pears, grapes, or olives. Devote some 

 time to the classification of the crop and its varieties, but lay greater 

 stress on its commercial importance, its culture and its uses. Bring 

 out the importance of carefully selecting seed or stock, and dwell 

 somewhat on methods of planting, cultivating, harvesting, and mar- 

 keting, and on protection from insect pests, weeds, and diseases. 



In the study of animal production we would bring out first the lead- 

 ing characteristics of the different types and breeds of horses, cattle, 

 sheep, swine, and poultry found in the vicinity of the school, and 

 then take up matters concerning the care and management of these 

 animals. Some attention should be given to feeds, and under favor- 

 able circumstances some exercises in compounding rations could be 

 given. Other topics of importance in this connection are water 

 supply, exercise, shade, ventilation and cleanliness of buildings, and 

 the preparation of animals and animal products for market. 



Dairying is an industry of sufficient importance in most States to 

 deserve special consideration in a course in elementary agriculture. 

 The subject should be introduced by making a somewhat more 

 detailed study of the dairy type of cow than was given under animal 

 production. This should be followed by a study of milk, its com- 

 position, how determined, and relation to price; handling, and the 

 relation of cleanliness, straining, aerating, and cooling to quality; 

 and uses for consumption as milk or cream, for condensing, for cheese, 

 making, and for butter making. 



Rural engineering in most of its aspects is considered too technical 

 for pupils in the common schools, but in every community there will 

 be some opportunity to examine the plans and structure of good 

 types of buildings, fences, irrigation systems, etc , and to devote 

 some time to drawing simple plans of farms, buildings, and other 

 works. Advantage should also be taken of any opportunity to visit 

 implement warehouses and have the structure, operation, and care 

 of different types of farm machinery pointed out to the pupils. The 

 importance of good roads, hygienic water supply, and sewage disposal 

 should be emphasized. 

 294b— 07 19 



