1 Sxpr., 1898.] QUEENSLAND AGRICULTURAL JOURNAL. I. 
Public Announcements. 
Tur Editor will be glad to receive any papers of special merit which may 
be read at meetings of Agricultural and Pastoral Associations in Queensland, 
reserving, however, the right to decide whether their value and importance 
will justify their publication. 
Tun Queensland Agricultural Journal will be supplied to all members of Agri- 
cultural and Horticultural Societies who do not derive their livelihood solely 
from the land, on payment, in advance, of an annual subscription of 5s. 
GOVERNMENT AGRICULTURAL LABORATORY. 
INSTRUCTION FOR THE COLLECTION OF SAMPLES, AND SCALE 
OF FEES. 
GENERAL INSTRUCTIONS. 
1. All analyses are carried out in their turn as they arrive at the 
Laboratory. 
2, Should a customer wish for an immediate analysis, the fee, as provided 
by scale of fees below, will be increased by 50 per cent. 
8. The samples may be forwarded by parcel post or by rail, either to the 
Under Secretary for Agriculture, Brisbane, or direct to the Chemist, Agricul- 
tural Laboratory, at the Agricultural College, Gatton; but in any case the 
required fee must be transmitted at the same time. 
4, Analyses will be only carried out, if samples are ‘taken strictly in 
accordance with the instructions issued below. 
SCALE OF FEES, 
Farmers, Selectors, 
Gardeners. 
Ns : P t ; Do, th 
Soil—Short analysis (estimation of lime, alkalies, 
Sugar-cane, sugar-beet, megass—Analysis of ,., 
Sugar, massecuite, jelly, molasses ... «.. ;: 
Milk, butter, cheese—Complete analysis . 
Tanning materials (tannin estim.) ... : 
Soaps... 7 ah ct - 
Limestone, cement, clay, &c.... 
pa 
oo 
nitrogen, and phosphoric acid) 22 0 
Soil and Subsoil—Short analysis 3 3 0 
Soil—Complete analysis 4 4 0 
Water—Analysis 3 3 0 
Manures— 
Complete analysis 22 0 
Nitrogen only 0 7 6 
Potash only i 0 7 6 
Phosphoric acid sol. 015 0 
Phosphoric acid insol. 015 0 
Food. Stuffs— 
Complete analysis 2 2 0 
Water only 0 5 O 
Albuminoids 010 0 
Oil or fat ... Ov w 
Ash hy, 056 0 
Fibre © “ @ 
i al 
uit @ 
10 0 
10 0 
1 0 
3 0 
