515 



number of steers are reared and fattened off at from 16 to 21 

 months old. A small breeding flock of pedigree Kyeland sheep 

 is kept, and additional sheep are bought as required. The 

 nucleus of a herd of Large Black pigs has recently been ob- 

 tained, and there is a considerable number of cross-bred pigs 

 on the farm. Field work is carried out both by horses and 

 tractor. 



Additions made to the farm buildings during the past year 

 include a dutch barn, an implement shed for demonstration 

 purposes, stock boxes, a large covered yard, and a new food 

 preparing machinery and administrative block. 



The Gardens extend to 5 J acres, and were laid out in 1914 

 for ordinary hard and soft fruit and vegetable culture. A 

 greenhouse is also available. The Dairy is equipped with 

 apparatus for steam sterilization in addition to that for making 

 hard and soft cheeses and butter. The Poultry Department has 

 been greatly improved recently, and provides facilities for com- 

 plete instruction in the various branches of this subject. Four 

 utility strains of different breeds are kept, and ducks have 

 recently been added. The Bee department consists of about 

 25 stocks. In addition to providing instruction in this subject 

 to students, the department distributes a considerable number 

 of nucleus stocks to bee-keepers in the County during the 

 season. 



Courses of Instructioii — The work of the Farm Institute is 

 largely practical, only sufficient lectures being given to give 

 students a basis of knowledge on which to work. Instruction 

 is given in agriculture, horticulture, dairying, poultry-keeping, 

 farriery, farm enoineering, book-keeping, veterinary hygiene, 

 carpentry, etc. The session is divided into '3 terms, viz., 

 autumn and spring terms of 12 weeks each, and a summer term 

 of 15 weeks. 



All students taking general agriculture and allied subjects 

 are recommended to take the one-year course, which com- 

 mences in October. In this way the operations extending over 

 a complete year can be followed. A six-months' winter course 

 is provided for farmers' sons who can only be spared from home 

 during the winter. 



A one-year course for the British Dairy Farmers' Associa- 

 tion examinations in butter and cheesemaking is recommended 

 to students who intend to take dairying posts, and is also re- 

 cognised as an approved preliminary course for the National 

 Diploma in Dairying. 



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