« PreviousContinue »
larch, 12 with scots pine, and 10 with spruce.
Greenwich Hospital, also, which owns land in the neighbourhood, has given the use of five acres of land, which will be used as an experimental area for testing the growth of different varieties of trees at 2,000 feet altitude, but under sheltered conditions with a north-east aspect.
In addition to the foregoing there is, of course, the plantation at Cockle Park, which is beginning to show interesting results. On another portion of the farm two acres more are being devoted to experimental forest purposes and planted, some of the land taken being ploughed up before planting, and the rest remaining in grass.
The total expenditure on the agricultural department during the financial year, including the cost of special experiments at Cockle Park, and of those at Offerton, amounted to £2,470. The contributions from the County Councils associated with the scheme amounted to £1,398, fees and miscellaneous receipts to £294, while the Board of Agriculture made its usual grant of £1,000.
The expenses of the forestry department amounted to £318, and were met by subscriptions and fees for advice £58, students' fees £13, and the Board's grant of £250.
The Degree course, qualifying for the B.Sc. degree of the University of Wales, extends over three years (nine terms), and. embraces the subjects of study shown in the following table, but the courses in book-keeping, agricultural engineering, and drawing given to diploma students are not compulsory for the degree. This course is open to students who have matriculated in the University.
The Diploma course, qualifying for the College Diploma in agriculture, also extends over three years, but the students attend classes only during the winter months (making 6 terms in all), and the remainder of the time (two periods of 24 weeks each) must be devoted to practical work on an approved farm under the supervision of the Lecturer in Agriculture.
An advanced course in agricultural chemistry is provided for those who wish to make a special study of the subject, after having taken either the Degree or the Diploma. lt consists mainly of practical work.
The short courses for farmers are intended to provide technical instruction for those who have already some knowledge of practical agriculture and who intend to follow the ordinary
business of farming. The courses extend over two years (four terms), the classes being held during the winter months. In the first term, the work is of a very elementary and strictly technical character, and forms a complete course in itself. The second term is of the nature of a continuation course. In the second year, the work is of a more advanced character, and includes more general science, chiefly chemistry and botany. Candidates, who have successfully passed through these two courses and then take the third year of the Diploma course, are held to be qualified for the College Diploma.
A course for those studying for the National Diploma in Dairying commences in October and is continued throughout the session, the first two terms being spent in theoretical and the third in practical work.
During the summer vacation, a class for instruction in butter and cheese-making is held at the College. For ordinary students the course lasts eight weeks, while there is a course lasting over ten weeks for those who may wish to qualify as dairy teachers.
Courses of instruction in agriculture and horticulture are held at the College during the summer vacation.
The following is the syllabus of the course in dairying :—
The Dairy.-Importance of cleanliness in dairy utensils and appliances. Different systems of dairying and their comparative returns. Milk records.
Milk.-Nature and composition. Properties of each constituent. Causes of variation. Changes which milk undergoes. Different methods of preserving milk. Cooling.
Milk Testing.-Gerber Test, Babcock Test, Lactometer, Creamometer. Other Tests.
Cream.-Principles of cream separation. Different systems of cream raising. The separator. Influence of the different methods on products. Cream ripening for butter making. The effects of ripening.
Butter.-Butter making appliances. Churning, working, salting, colouring, and packing of butter. Properties of butter. Peculiarities of flavour and colour. Causes of variation.
Cheese.-Principles of manufacture. Making of different kinds -Cheddar, Caerphilly, and soft cheese. Preparation of milk, acidity, starters, rennet and its action. General properties of cheese. Causes of variation. Appliances for cheese making.
During the past year the County of Radnor has come rather more closely into connection with the College, and has appointed an Inspector under the Fertilisers and Feeding Stuffs Act, who is endeavouring to collect samples, and send them to the College for analysis.
The question of forestry is engaging attention in this part of Wales, and possibly some means may be taken for joining with North Wales in the promotion of instruction in a subject which is of equal importance to each part of the Principality.
The students in attendance at this College during the past session have been as follows:-