Market Gardening.—Botany of the field and garden; physical analysis of soils and the improvement of clay and sandy soils; the depletion of plant food and its replacement by direct and indirect fertilisers; the source of carbon, nitrogen and oxygen. Draining.
Live Stock.—How to hitch and unhitch horses, the care of vehicles and harness, how to drive, the names of common diseases and treatment of sick animals; swine for profit.
Winter Term.—Dairying.—The weighing and recording of milk in a commercial dairy; the Babcock and other methods of testing milk; composition of cheese and its value as a food.
Poultry Raising.—Composition of the animal body; a special study of ducks and geese; brooders, ponds, runs, etc., by-products and their value.
Horticulture.—Forestry, botany, cryptogamic and systematic; nut culture; preservation of timber, the economic value of different woods; the relation of forests to climate, water supply, floods and erosion.
Market Gardening.—A study of the life-history of insects, injuries to stored grain, peas, beans, meal, flour, dried fruits; botany of the greenhouse, cold frame and hotbeds; the use of thermometers. A study of markets, library work.
Spring Term.—Dairying.—Cottage and Cheddar cheese-making, scoring of butter, bacteriology of milk, butter, and cheese. Judging of dairy animals by the score-card method, diseases of cows and their treatment; analysis of food stuffs.
Poultry Raising.—Physical and chemical study of foods, library work, fancy breeds, what and how to exhibit, the history and development of the industry. Heredity and the effects of in-breeding.
Horticulture.—Origin of new varieties by cross-fertilisation, hybrids, sports, atavisms and reversion, correlation between plants and animals, rejuvenating by pruning, grafting and scraping the bark, special diseases of both trees and fruit, and their treatment. Knot-growth, blight, gum excrescences and frost injuries; drying, preserving, making fruit syrups, etc.