Stage I.—This stage provides an elementary course on the science of plant life and soil, and will be taught chiefly by experiment and observation.
Plant life.—Seeds. Roots. Leaves structure, transpiration, formation of starch. Stems. Buds. Flowers. Fruits. Seeds. Annuals, biennials, bulbs, tubers, perennials.
The soil.—Plant food. Origin and composition of soils. How plants appropriate food from the soil.
Stage II.—Soil and situation.—Conditions which render land suitable to particular forms of horticulture. Market gardening. Hardy fruit growing. Nursery stock. Cultivation under glass. Proximity to markets or stations. Cost of labour and manure. Conditions of tenure.
Arrangements.—Design of a garden to suit particular purposes. Shelter hedges and wind breaks. Water supply. Roadways and paths.
Tillage.—The various operations and tools required. Drainage. The amelioration of the soil by liming, claying, the incorporation of lightening materials on clay soils.
Composts and manures.—Loam, peat, leaf mould, farmyard manure, liquid manure, artificial manures.
Vegetables.—The cultivation of the standard vegetables in the open air (1) for show, (2) for private consumption, (3) for market work. Preparation of land, time of sowing, manures, management, insect pests, harvesting and storing of each crop. The character of the leading varieties of the cabbage, kale, broccoli, cauliflower, lettuce, spinach, etc., celery, turnips, beet, carrots, parsnips, potatoes, onions, peas and beans, asparagus and seakale, tomatoes in the open air. Succession of crops. Forcing. Growth of tomatoes, beans, cucumbers, etc., under glass. Mushrooms under glass and in sheds.
Hardy fruit.—Preparation of the land, planting, pruning and root management, manures. Spraying. Leading varieties of strawberries, gooseberries, raspberries, currants, apples, plums, pears and cherries, filberts and other nuts. Renovation of old fruit trees.
Orchard house.—Peaches, nectarines, figs, apricots, cherries, etc. Insect pests, etc.