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Agricultural Education : 
5. State the composition of silica. How can it be rendered soluble 
in water ? Mention some of the minerals of common occurrence 
which consist of silica, and others which are silicates ; and state 
which of them are subject to decomposition by exposure to the weather, 
and what is the general character of such decomposition. 
6. By what characters can you distinguish salts of lime from those 
of magnesia ? Of the common salts of magnesia, which arc soluble 
and which insoluble in water ? Compare the properties of magnesian 
limestone (under the action of fire, atmosphere, and chemical reagents) 
with those of common limestone, explaining the chemistry of the 
action in each case. 
7. What are the chief sources of ammonia ? In what respects do 
salts of ammonia resemble those of potassium ? Compare the com- 
position of corresponding salts of these two substances. Explain how 
to find the amount of ammonia present in a mixture containing salts 
of potash and soda as well as ammonia. 
8. State the composition of potassium ferrocyanide, how it is pre- 
pared, to what uses and in what manner it is applied. 
9. In what parts of plants is albumen found? What are the chief 
chemical characters of albumen ? Of what elements is it composed, 
and how can you demonstrate the presence of each of these elements 
in it? 
II. Agricultural Chemistry. 
Wednesday, April 18f/t, from 2 p.m. till 5 p.m. 
1. What are the chemical characters of the drainage of dung- 
heaps ? 
2. Describe the changes which Farmyard-Manure undergoes in 
rotting. Point out the difference in the composition of fresh and 
rotten dung, and the means of preventing loss in fertilising matters 
in keeping Farmyard-Manure. 
3. How do you ascertain whether or not land is likely to be 
benefited by Lime ? In what forms is Lime used in agriculture ? 
4. Mention some of the causes of sterility of soils, and the means 
of removing them. 
5. Point out the principal differences in the feeding and manuring 
properties of Linseed-cake, decorticated and undecorticated Cotton- 
cake. 
6. How can you readily detect whether or not Kape-cake is fit for 
feeding purj)oses ? 
7. What is the composition of Milk ? How do you detect adultera- 
tions in Milk ? How is condensed Milk prepared ? 
