1922.] 



Farm Institutes. 



613 



horse stables and barns. The last named are provided with the 

 necessary modern machinery for the char&ng, pulping, grinding 

 and preparation of foodstuffs. The piggeries, Dutch barn, and 

 implement sheds are all detached from the main block of 

 buildings, as is also the dairy. 



The live stock includes a herd of pedigTee and non-pedigree 

 Dairy Shorthorns, Hereford cattle for fattening, a small pure- 

 bred flock of Oxford Down sheep, and several Shire mares for 

 breeding. Of pigs, pure-bred Ijarge Whites, Large Blacks, 

 Middle Whites and Berkshires are kept, and these are largely 

 used for crossing purposes. Demonstrations in the feeding of 

 cattle, calf -rearing, pig-feeding and breeding are undertaken, 

 v^^hile on the farm, trials of varieties of grain, root, and forage 



« 



crops are carried out from time to time, and also manurial trials 

 and the testing of new practices. 



Horticulture is a special feature of the Institution's work, 

 sixteen acres of land having been set aside for the cultivation of 

 hardy fruit, vegetables and florist flowers, the ground bein;j^ 

 intensively cropped for commercial market-gardening on the 

 most improved system. This department serves the dual purpose 

 of providing instruction for students, and a demonstration centre 

 for the more intensive methods of cultivation, and the testing of 

 new varieties. The demand for fruit and vegetables is con- 

 siderable throughout the large industrial areas of South Wales, 

 and the establishment of this department at Vok should do much 

 to stimulate market-gardening throughout the countv. as much 

 of the land on the eastern side is very suitable for both fruit and 

 vegetable growing. 



The Dairy is provided with the necessary apphances for dealing 

 with the whole of the milk supply from the dairy herd of some 

 thirty cows. Practice is given in the manufacture of the com- 

 moner varieties of hard and soft cheeses, the management of 

 milk and cream, milk testing, milk recording, elementary dairy 

 chemistry, butter-making, and dairy management generally. 

 The production of clean milk from the practical dairy farmer's 

 standpoint is also demonstrated. 



Poultry-keeping is practised on the semi-intensive system, 

 four acres of land having been allotted to this department. It is 

 v;ell equipped with the necessary buildings, including suitable 

 brooder and laying houses, and Mammoth and smaller incu- 

 bators. The students are taught to make many of the principal 

 poultry appliances themselves, this work being largely engaged 

 in during the winter months. Of breeds of poultry. White 



