File:Catalogue of the Hampton Normal and Agricultural Institute, at Hampton, Virginia, for the academical year (1910) (14593115637).jpg

Identifier: catalogueofham1014hamp (find matches)
Title: Catalogue of the Hampton Normal & Agricultural Institute, at Hampton, Virginia, for the academical year ..
Year: 1869 (1860s)
Authors: Hampton Normal and Agricultural Institute
Subjects: Hampton Normal and Agricultural Institute
Publisher: Hampton : Institute Steam Press
Contributing Library: University of Illinois Urbana-Champaign
Digitizing Sponsor: University of Illinois Urbana-Champaign

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ture, composition, physiology, culture, harvesting,preservation, uses, preparation for use, production,marketing, Special crops—Corn—varieties, preparation of soil,seeding, cultivation, harvesting, and ensilage; pota-toes—principles relating to growth, selection of seed,varieties, suitable soil, fungi, insect enemies, and themeans of combating them. The growing, harvesting,and marketing of wheat, cowpeas, soy beans, alfalfa,clover, and forage crops. Horticulture Forestry—Structure of trees, various requirements,reproduction, struggle for existence ; enemies of theforest; destructive and conservative lumbering; effectof forests upon climate, temperature, and rainfall. Floriculture—Growing of flowering plants for orna-ment and for profit; plants grown under glass and inthe open; growing of special commercial flowers. Ornamental gardening—Principles; style of land-scape designs; planting grounds; location of buildings,roads, paths, entrances, lawns, flower gardens, fences; 60
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COURSE IN AGRICULTURE culture and uses of the most important trees, shrubs,and ornamental plants. Animal industry History of breeds—Origin and types of the variousbreeds of horses, beef cattle, sheep, and swine, particu-lar stress being laid on the breed and type best adaptedto the locality from which the student comes. Thehousing, breeding, weaning, and selecting of breedersand stockers receive careful consideration. As far aspossible all class-room teaching is done from the livingsubject. Feeds and feeding—The student is taught thechemical analysis of foodstuffs and learns how to com-pute a balanced ration. The cost of production andthe reason why a certain type of animal gives the bestreturns are kept constantly before the student. Hestudies the fertilizing value of different foods and ani-mals so that he may be capable of getting the mostout of his crop and live-stock. The soiling, and thevalue of live-stock in crop rotation, are discussed, andproblems along this line are give

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