132 Joiinuil of AgrkuJtiiri, Victoria. [10 March, 1917. 



variation, origin and species, evolution, laws of inheritance, selection, 

 cross-breeding, and the inheritance of unit characters, this latter being 

 illustrated by actual crcssbred wheats and barleys grown and segregated 

 on the farm. 



6. Potato Culture. 

 Statistics of potato culture, soil and climatic conditions for potatoes, 

 preparation of the soil and seed harvesting, and factors for success in 

 potato growing. 



7. Tree Culture. 



This formed a particularly interesting lecture for the teachers. The 

 lecturer dealt with the culture of trees for shelter, shade, and ornament, 

 and the suitability of trees for special localities. The best methods of 

 propagation, planting, and pruning also received attention. 



8. Insect Pests. 



Of fruit trees, vegetables, crops, stored grain ; the methods of dis- 

 aeniinatiou and control. 



Animal Husbandry. 



1. Dairying Illustrated. 



Breeds; milking points and type; escutcheon theory; care of bull, 

 cow, and calf, shelter and protection; rugging; lactation period and 

 condition influencing it; followed by demonstration in the cow byres, 

 showing such points as preparation of udder, stripping, construction of 

 yards, sheds, weighing and recording milk yield. 



2. Germ Life in the Dairy. 



Microbes, their nature and distribution, life history, food supply, 

 conditions suitable for their growth, effect of sunlight and temperature, 

 beneficial and harmful bacteria. 



3. Dairying. 

 Care and handling of milk, cleanliness in yard and byres, excitement, 

 internal and external influences affecting secretion of milk, hours of 

 milking, source of contamination, cooling, aerating, pasteurizing, sterili- 

 zation, followed by demonstration in the dairy and on germ life, illus- 

 trated with cultures, &c. 



4. Physiology of Digestion. 

 Secretion of milk ; metabolism. 



5. Foods and Feeding. 



Composition of foods, digestibility, animal requirements, available 

 energy in food, loss of heat, maintenance, internal work ; feeding for 

 milk production, variation of food according to yield. 



6. Foods and Feeding. 



Fattening; valuation of feeding stuffs; comparative and unit values; 

 classification, succulent, dry, and concentrated, compounding ration. 



