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lish fluently. Application blanks may be had on request, and the 
College will offer assistance and suggestion in the choice of sub- 
jects. Students will be expected to complete at least one course 
in the time specified for the course. 
A fee of $5 will be charged for each full course of eighteen 
assignments. For additional courses a reduction of one-half for 
each course will be made. The fee is intended to pay the cost 
of the lessons and postage one way. If a student takes less than 
half of the assignments, one-half the fee remaining above the 
cost of material used will be refunded. 
Subjects in Detail. 
Course I — Soils and Crops : Readings and reports on the 
origin and formation of soils, their physical, chemical and bio- 
logical properties, relation of soil properties to soil manage- 
ments, the adaptation of crops to soil types, and the essentials 
of crop-producing power. The studies on crops will consist of 
readings and reports on the leading crops of the United States 
and Hawaii, their geography, economics of production, com- 
mercial importance, products, uses and culture methods. 
Course II — Plant Life : This course covers the fundamentals 
of plant life, both as regards plants in their various relations to 
man and as independent forms of life. Emphasis will be laid on 
the practical phases of plant life, especially such aspects as are 
exemplified in Hawaii, and in tropical regions generally. Refer- 
ences are given to available literature, and from time to time in- 
dividual observations, records and experiments will be required. 
The faithful performance of the work outlined in this course 
should give the student a comprehensive knowledge of the basic 
principles of plant structure and growth and of the application 
of these in horticultural practice. 
Course III — The course in poultry culture treats on the un- 
derlying principles of the profitable production of poultry prod- 
ucts. The essential business elements which lie not only in the 
qualification of the poultry man but also in the quality of the 
stock investment will receive special consideration from the time 
the egg or the chick is produced until it reaches the consumer. 
Each student is urged to be actively engaged in some part of the 
business while taking the course, for observation, study and work 
go hand in hand in any successful undertaking. 
Course IV — Course in Cooking: This course is intended to 
give some methods for the simpler dishes used in the diet. It 
includes text assignments giving something of the needs of the 
human system as regards the elemental food stuffs, the preser- 
vation of food, with a few special diets for children and the 
sick. 
Course V — Course in Zoology: The course is intended to 
