410 The Canadian HoRxicuLTURist. 



THE COURSE IN HORTICULTURE AT GUELPH. 



Probably very few of our readers know of the excellent course in horticul*- 

 ture which is now provided at the Ontario Agricultural College. A year ago^ 

 Mr. H. L. Hutt was appointed professor of horticulture, and he has since been 

 working out a careful course of instruction, which is persued by students of the 

 second year. The fruit farmers of the next generation will be far in advance of 

 the present one, especially those who take advantage of such excellent privi- 

 liges. We therefore advise all young men intending to follow fruit or vegetable 

 gardening to take the full course at this excellent college. The following is an 

 outline of the course in horticulture : — 

 1.— Fruit Growing. 



Introduction. — Brief history of Horticulture ; extent and importance of the industry ; 

 Ontario as a fruit-growing country ; the outlook for the fruit industry ; requisites for the 

 business. 



Leading Principles in the Growth of Trees. — Description and function of roots, steins 

 branches, buds, leaves, flowers, fruit and seeds. Illustrated by specimens in the class-room] 



Production of New Varieties, — Species and varieties; natural and artificial pollination ; 

 crossing and hybridizing practised by students in the green-houses and orchards. 



Propagation of Varieties. — By cuttings, layers, grafting and budding. Illustrated by 

 specimens and practised by students in the green-houses. 



Setting Out Orchards aud Fruit Plantations — Suitable soils and situations ; distances 

 for planting ; marking out the ground ; obtaining nursery stock ; transplanting ; watering ; 

 mulching. 



General Management of Orchards and Fruit Plantations. — Cultivation ; manuring ; 

 spraying ; thinning fruit ; implements suitable for the different operations. 



Different Kinds of Fruit. — Apples, pears, quinces, plums, apricots, cherries, grapes, 

 raspberries, blackberries, currants, gooseberries, strawberries, etc., treated of in detail 

 according to the following syllabus: — (1) History and botanical matter; (2) Extent of 

 cultivation ; (3) Methods of propagation ; (4) Soils suitable ; (5) Culture required ; 

 (6) Methods of pruning and training ; (7) Time and manner of harvesting ; (8) Packing 

 and marketing ; (9) Method of keeping and storing ; (10) Varieties grown. 



2. — Vegetable Gardening. 



Gardening as an Occupation. — Extent and importance of the industry ; market 

 gardening near large towns and cities. 



The Farmer's Garden. — Location, size, and soil suitable. 



Fertilizers for the Garden. — Barn-yard manure ; composts; artificial fertilizers ; time 

 and manner of applying them. 



General Management of Garden. — Preparation for and cultivation of crops ; rotation 

 of crops ; plan of garden. 



Garden Seeds. — Method of obtaining; vitality; time and manner of sowing ; con- 

 ditions favorable to germination. 



Raising Plants. — Construction and management of hot beds and cold frames ; trans- 

 planting. 



Forcing Oa'-den Cro/?.s.— Illustrated by growth in the green-houses of radishes, lettuce, 

 onions, potatoes, tomatoes, cauliflowers, cucumbers, melons, rhubarb, mushrooms, etc. 



Garden Crops. — Beets, carrots, parsnips, salsify, radishes, turnips, potatoes, onions, 

 asparagus, spinach, lettuce, cabbage, celery, rhubarb, cauliflower, peas, beans, corn," 

 melons, squashes, cucumbers, tomatoes, herbs, etc., treated of in detail according to the 



