4 Anncunccmenl of Botany and Forestry. 



Fungi, and an extensive series of Michigan Fungi. There is 

 also a large collection of material mounted in alcohol and forma- 

 lin, or otherwise prepared, illustrating the biological relation of 

 plants. 



In addition to laboratory facilities, the vicinity of the Huron 

 River and a number of glacial lakes, with natural forests within 

 walking distance, offer excellent opportunities for field work. A 

 botanical survey of ^ the Huron Valley is in progress, and a lim- 

 ited number of students are assigned special studies of the plant 

 societies here represented. 



DESCRIPTION OF COURSES. 

 The courses in botany are arranged in three groups : 



I. Primarily for undergraduates (Courses I and 2 in Gen- 

 eral Biology and Courses I, 2, 4, and 6 in. Botany). 



II. For graduates and undergraduates (Courses 7, 8, 10, II, 

 12, 13, 14, 15, and 16). 



III. For graduates (Courses 17, 18, 19, 20, 21, and 22). 



Students intending to make a specialty of botany should ac- 

 quire as soon as possible a reading knowledge of German and 

 French. They should also pursue, early in the undergraduate 

 work, the elementary courses in physics and chemistry. 



As introductory to the work in botany all students are re- 

 quired to take a year in general biology. "The work of the botan- 

 ical Courses I and 2 is identical with the botanical portion of 

 the courses in general biology. 



While all of the courses in botany, with the exception of 

 Course 6, are non-technical and may properly form a part of a 

 general education, certain courses afford special preparation for 

 students who expect to teach or to engage in other lines of pro- 

 fessional work. 



Those who intend to teach botany in the secondary schools 

 should elect, as a minimum, Courses 4, 7, 10, 12, 13, 14 and 15; 

 those looking to college positions should add to the foregoing 

 courses numbers 8, 17 and 18, or 19 and 20, 21 and 22. For prep- 

 aration for the work of public analysts of foods, etc., Conrse 6 



