cx Agricultural Education — Examination Papers, 1886. 
other half consumed— a milking stock of 20 to GO cows kept, the 
milk being taken to a railway station, say three miles off. 
13. Write a brief paper on the general management of a 500-acre 
stock farm, horses, cattle and sheep breeding, where the produce is 
mostly consumed. 
14. Classify the best known breeds of cattle for milking purposes. ] 
15. Classify the best for beef and fattening purposes. 
16. Classify the best breeds of sheep for wool and mutton. 
EXAMINATION IN CHEMISTKY. 
Maximum Number of Marks, 200. Pass Number, 100. 
I. Agricultural Chemistry. 
Wednesday, May lltli, from 2 p.m. till 5 p.m. 
1. Describe the changes of chemical composition that take place 
during the development of a mangold from the seed to the fully 
grown plant. What further changes take place in the plant (a) 
during storing, (V) if allowed to remain in the ground ? 
2. What are the chemical advantages of a rotation of crops? 
Illustrate by an example. 
3. Name any injurious ingredients met with in soils; state the 
soils where and circumstances under which these are generally found, 
and suggest means for their correction. 
4. A farmer wishes to supply potash (KgO) to a field at the rate 
of 50 lbs. to the acre. Mention different forms in which he might 
supply this, and what quantity of each manure, as commercially 
supplied, would give the requisite amount. 
6. Assuming the manure from 1000 lbs. decorticated cotton-cake 
to contain: — phosphoric acid (P-jOrJ 33 lbs. ; potash (KjO) 31 lbs. ; 
ammonia (NH3) 70 lbs. ; how could these quantities be sui)plicd in 
the following artificial manures :— -Bone-ash super-phosphate, con- 
taining 40 per cent, soluble phosphate ; suljihate of potash (95 per 
cent, pure) ; and nitrate of soda (95 per cent, pure) ? 
6. In what forms arc bones used in agriculture? Name the- 
diffcrcnt forms and percentage quantities in which tlie jn'iucipal 
manurial ingredients occur. 
7. In what forms docs nitrogen exist in foods? What is meant 
by the term " albuminoid ratio," and how is it reckoned ? Give 
approximately the albuminoid ratio in the following foods: — Linsccd- 
cako ; decorticated cotton-cake ; maize ; beans ; mangolds ; meadow- 
hay ; wheat-straw. 
