1910.] Horticultural Institute at Geisenheim. 737 



attached to the Institute is intended to further the practical 

 aims of Wine, Fruit, and Garden culture by means of scien- 

 tific investigations. 



The Institute is quite independent of all other experimental 

 stations in Germany, and is subject only to the jurisdiction of 

 the Prussian Minister for Agriculture in Berlin. It receives 

 from the State an annual grant which amounted in 1907 to 

 ,£5,850, the balance of its expenditure, viz., about ,£"3,000, 

 being chiefly made up of the fees paid by students. 



The actual educational work falls under four heads : — (1) 

 An elementary course of instruction ; (2) An advanced course 

 of instruction ; (3) Variou~ short courses ; and (4) The accept- 

 ance of " Praktikanten," i.e., qualified persons who wish to 

 work in the laboratories. 



Elementary Course. — The elementary or "one year lower 

 course of instruction for wine, fruit, and garden culture " 

 includes the following subjects : — 



Elementary fruit culture, vine culture and wine storing 

 (Kellerwirtschaft), garden culture, and agriculture ; survey- 

 ing ; elementary botany and physics ; soils and manures ; 

 insect and fungus pests ; book-keeping and business training. 



This course is primarily intended for gardeners and others 

 who intend to practise horticulture for a living. Students 

 taking the two-year course go through this course in their first 

 year. 



Two-Year Course. — The two-year course is practically an 

 advanced course on the same subjects. It is more especially 

 intended for those who. hope to become teachers in gardening 

 colleges, in schools for vine and fruit culture, or intend to 

 be travelling teachers or experts. 



Short Courses. — These comprise : (1) A course of about 

 three weeks for fruit and garden culture for clergymen, 

 teachers, owners of gardens and landed property; (2) One 

 week's course in fruit utilisation for women ; (3) A similar 

 course for men ; (4) Instruction in the treatment of phylloxera 

 (three days); (5) A fourteen-day course in wine-fermentation, 

 use of yeasts, diseases of wine; and (6) A fourteen-day course 

 in chemical research of wines and treatment of wine. 



Experimental Laboratories. — There are three distinct 

 laboratories: (1) The Chemical, or, as it is called, the Vino- 



3 F 



