AGRICULTURAL EDUCATION. 107 



mechanics ; elements of surveying and farm 

 book-keeping; fruit-drying, butter-making, jam- 

 making, cheese-making ; all kinds of practical 

 farm work, including the use of farm imple- 

 ments and machinery ; dairying, carpentry, 

 saddlery, blacksmithing, and elementary agri- 

 cultural engineering ; the management of poultry 

 and bees, and all branches of orchard and 

 garden work. The course extends over two 

 years, and is divided into four sessions. 



Throughout, the education is strictly prac- 

 tical. Pupils carry on the whole work of the 

 farms, and the system is designed to encourage 

 a personal pride in all branches of agricultural 

 knowledge. Smith, for example, has the curing 

 of some bacon ; and Smith's bacon is branded 

 as Smith's, and is announced as Smith's at the 

 college breakfast table, and can be compared 

 with Jones's bacon which was eaten last week. 

 Smith learns thus to associate with bacon-curing 

 some of the joy in, and fear of, criticism that a 

 poet knows. The same system applies to the 

 making of butter and jam and horseshoes, and 

 everything else with which a personal pride can 

 be identified. The cost of agricultural education 



