 | University of Virginia record April, 1914 |  |
AGRICULTURE
Students completing six of the first seven courses in agriculture
will be qualified to teach the subject in agricultural schools and other
high schools of the country. They will be so recommended. Agriculture
1, 8 or 9, or the equivalent should be taken preliminary to or
parallel with the more advanced courses, which may be taken in any
order. Six pupils are required to form a class in the advanced courses.
1. General Agriculture.—This course is intended for new students
and will be of a very practical nature, planned to fit directly into
school-room needs. The newest and most useful methods will be discussed.
Exercises suitable for schools will be carried on in classrooms,
field and garden. Lessons will be made real by objects and
materials. The teaching will be done by demonstrations and experimental
proofs of principles. The following topics will be treated:
corn selections; production of good seed corn; testing seeds for
vitality; butt, middle, and tip kernels of seed corn; conditions for
germination; testing soils for acidity; soils and their characteristics;
the office of root-hairs of plants; saving soil moisture; rotation of
crops; study of nodules on legume roots; renovation of wornout
soils; clover and alfalfa seeds; alfalfa in the eastern States; roots of
corn plants; curing clover hay; weeds and how to kill them; cotton
seed and its products; use of soiling crops; catch crops and cover
crops; cuttings for house plants; layering and plant divisions; budding
peach trees; pruning a fruit tree; the home garden; the school
garden.
Text-Book.— Davis' Productive Farming.
Daily, Sec. I, 9:30 to 10:30; Sec. II, 4:30 to 5:30. Professor Hutcheson,
Chemical Laboratory.
2. Laboratory Agriculture.—This course is intended for students
who wish to teach Agriculture in high schools or upper grades.
Course 1 or 8 or 9 or an equivalent, should be taken prior to or parallel
with this course. It will be chiefly a Laboratory Course, and one hour
a day should be allowed for work aside from the class hour in
lieu of text book work. Small collections of legumes, grasses, seeds,
weeds, and insects are made for school use. Laboratory exercises in
soils, fertilizers, drainage studies, feeds, plant propagation, plant physiology,
special crops, dairying. Field trips are taken to study systems
of cropping and management and to familiarize students with
farming details. The problems and exercises in Warren's Elements of
Agriculture are used.
Daily, 4:30 to 5:30. Professor Scott and Mr. Lancaster. South
End West Range, Laboratory.
3. Soils and Fertilizers.—This course will treat each of the subjects
outlined by assigned lessons and laboratory experiments. Soils:
origin, formation, and distribution of soils, their chemical and physical
properties as related to fertility; classification of soils and their
adaptation for specific lines of farming; soil moisture; soil temperature;
tillage and management of soils. Fertilizers: plant food constituents;
their sources and relative importance; how plants feed; the
variation in unmixed fertilizer materials; home mixtures; manufactured
mixtures; how to buy and use fertilizers. Manures: green manure
crops, cover crops and methods of using them; barn-yard manure,
value, and composition from different animals, solid and liquid parts,
influence of feed, age, and litter; management and use of manures;
combining with other fertilizers. Lime and its uses: commercial
forms of lime, relative values, cost, transportation, application, frequency
of liming, special reasons for applying lime.
Text-Book.—Snyder's Soils and Fertilizer.
Daily, 12:15 to 1:15. Professor Scott. South End West Range,
Laboratory.
4. Horticulture.—This course will consider each of the following
subjects in the order named. Propagation of plants: propagation by
seeds, cuttings, layerage, budding and grafting; principles of pruning.
Practical pomology: a study of the principles of fruit growing; selection
of soils and subsoils; selection of a site for an orchard; selection
of varieties; ordering trees; treatment of trees before planting;
laying out orchards; setting trees; fertilization; intercropping in
orchards; systems of orchard management; the object and value of
cover crops; how to pick, pack, and market fruit; fruit packages;
storage of fruits. Small fruits: grapes, raspberries, blackberries, dewberries,
currants, gooseberries, and strawberries. Soils: preparation
of the land; propagation; planting; cultivation; fertilization; pruning;
spraying; picking and marketing; varieties; insect enemies and fungous
diseases. Market gardening: selection of location; relative importance
of character of soil, labor, transportation, and market problems;
soils best adapted for market gardening; principles of management
of soils for the production of vegetable crops; practical principles
and suggestions upon the growing and marketing of the principal
vegetable crops, including peas, beans, beets, cabbage, cauliflower,
celery, carrots, parsnips, onions, spinach, lettuce, sweet corn,
tomatoes, rhubarb, asparagus.
Text-Book.—Waugh's Apple Orchard.
Daily, from 2:30 to 3:30. Professor Scott. Chemical Laboratory.
5. Insects and Diseases.—Under the general subject of insects the
following topics will be taken up: the general structures, life histories
and habits of insects; the principal injurious types together with
methods of treatment and prevention; microscopic study of forms
and structures of economic insects; the best methods of combating
them; use of spray materials and machinery; spraying for injurious
insects; solutions for spraying. Under the diseases of plants the
following topics will be considered: how the lower forms of plants
develop and become distributed; fungous diseases; principles of prevention
and control of forms injurious to fruit and vegetables; spraying.
Text-Book.—Weed's Farm Friend and Farm Foes.
Daily, 10:30 to 11:30. Professor Scott. Chemical Laboratory.
6. Animal Husbandry and Crop Production.—The course in Animal
Husbandry will embrace a study of the principal breeds of
horses, cattle, sheep, swine and chickens. The care, feeding and
breeding of these classes of live stock. The production of clean
milk; the making and handling of good butter; and the handling of
chickens at a profit. Wherever possible the students taking this
work will be given practical work in these subjects.
In crop production will be studied the profitable production of
our most important crops. Preparing the soil, fertilization, planting,
cultivation and harvesting each crop will be taken up in detail.
Daily, 8:30 to 9:30. Professor Hutcheson and Mr. Lancaster. Chemical
Laboratory.
7. Poultry and Canning.—a. The work in poultry will occupy four
weeks and treat of natural and artificial incubation and brooding,
breeds of poultry, construction of homes and apparatus, feeds and
feeding disease and sanitation, killing and marketing.
Actual experience will be given with incubators and brooders
where practicable and trips will be made to various poultry plants
in Charlottesville.
b. The course in canning will run for two weeks and will be a
practical study of the subject of canning. It will include the theories
at the basis of successful canning of fruits and vegetables for the
home and for commercial purposes, such as, the selection of materials,
choice and care of utensils, sterilization of food and cans,
different methods of preserving and canning and subsequent care
of canned goods.
All students will be given practical experience in the canning of
fruits and vegetables in glass or tin.
Daily, 3:30 to 4:30. Professor Scott. Education Building, S. W.
Basement.
8. Elementary Agriculture.—This course is primarily intended for
those who have not previously made a study of the subject and
should be taken by those expecting to stand State examinations.
The following topics will be treated: soils and their formation; principles
of plant growth; the offices of the plant; plants and water; the
moisture in the soil; what tillage is, what is does, and how it is performed;
humus and its use; cover crops and their uses; enriching the
soil; permanent fertility; propagation of plants; purity of seed, vitality,
cuttings, layerings, grafting, building; stock of the farm; poultry,
swine, sheep, cattle, horses, and their care, feeding, and management.
Text-Book.—Duggar's Agriculture for Southern Schools.
Daily, 12:15 to 1:15. Professor Hutcheson. Chemical Laboratory.
9. Nature Study and School Gardens.—This course will be practical
and helpful, especially to teachers of primary and intermediate
grades. The subjects will be closely correlated, many of the nature
lessons being based upon school garden work. Much time will be
devoted to the successful management of school gardens. A model
school garden will be conducted upon the University grounds. Other
nature lessons will deal with wild flowers, grains, grasses, birds, insects,
minerals, and other objects suitable for the school room.
Daily, 8:30 to 9:30. Professor Hutcheson and Mr. Lancaster.
Cabell Hall, Room 8.
Note.—An incidental fee of one dollar will be charged to cover
garden expenses.
Certificate Credit.—Summer School Professional Certificate—Advanced
Grade—Agriculture, 1, 2, 3, 4, 5, 6, and 7; Summer School
Professional Certificate—College Grade—Agriculture, 1, 2, 3, 4, 5, 6,
and 7; Professional Grammar Grades Certificate—Agriculture, 1, 8,
and 9; Professional Primary Grades Certificate—Agriculture, 1, 8,
and 9.
| University of Virginia record April, 1914 | |