Mar. 27. THE NEW ZEALAND GAZETTE. 1061

ciples and methods of ventilation; natural and artificial
ventilation compared. Effects of respiration and com-
bustion upon composition of air. Classification and rela-
tive value and digestibility of foodstuffs. General prin-
ciples of diet; quantity of each class of food required;
energy obtainable from food. Care and preservation of
food; putrefaction and fermentation; parasites intro-
duced in food. Method and appliances for cooking food;
general composition and dietetic value of meat, fish,
bread, vegetables, milk, butter, cheese, eggs, tea, coffee,
cocoa, condiments, sugar, and fermented beverages;
brewing. Precautions as to aspect, elevation, and drain-
age of building-sites; properties of materials used in
construction of various parts of a building; cause and
prevention of damp; floor and wall coverings; methods
and appliances for heating and lighting buildings. Ma-
terials and principles of clothing for children and adults.
Disposal of surface and rain water, of excreta and house-
refuse; construction and laying of drains, drain-testing;
effects of sewer-gas; disinfectants, antiseptics, and de-
odorisers. General composition and properties of soil,
soil-temperature, conditions of soil affecting health,
classification of soils in order of healthiness. Cleanliness,
and attention to action of skin and bowels; use of soap;
exercise; care of eyesight; rest, sleep. Influence of
temperament, habits, idiosyncrasy, and heredity.
Treatment of cuts, burns and scalds, bleeding, fits,
drowning, suffocation, poisoning, bites and stings, pre-
vention of endemic and epidemic diseases.

(22.) General Agriculture.—Candidates will be expected to
show that they have an experimental as well as a
theoretical knowledge of the matters set forth in the
subjoined syllabus. What agriculture is; objects of
the farmer; aid given by allied sciences. The soil:
how soil is made, the contents of the soil; organic and
inorganic constituents; plant-food in soil; nutrifying
bacteria; classification of soils; relation of the soil to
the plant; transportation of soil; examination of
soils; indications determining the nature of a soil and
its agricultural value; the texture of soil; causes of
barrenness and of exhaustion of soil; the importance of
good soil and how to obtain it. Value of drainage and
irrigation; method of carrying out these operations.
Importance of moisture in soil; how water is held in the
soil; how the capacity for moisture in the soil may be
increased; the conservation of moisture, indications
that land needs draining. Tillage; its effects on soil;
methods and implements for tillage. The enrichment of
the soil and the object of it; farm resources, their value
and management. Classification, composition, proper-
ties, and management of manures; indications deter-
mining the selection of manures; soils and crops for
which manures are best suited. The plant in its relation
to soil, climate, animal life and man; how the plant
lives; the factors of growth; the food of plants, how
and whence plants procure food; root-distribution.
How plants are propagated; importance of a good seed-
bed and of good seed; seed-testing; preparation and
care of the seed-bed. How plants adapt themselves to,
and are influenced by, their surroundings. The chief
characters, management, and care of the principal
crops; selection of suitable soils and situations; rotation
of crops; objects of grafting and pruning; enemies of
plants, preventives and remedies; intertillage of crops;
eradication of weeds. Making new kinds of plants.

(23.) Agricultural Chemistry.—The atmosphere, rain, dew, and
their composition.

Soils: The origin, formation, and mechanical analysis
of soils; the physical properties of soils; the chemical
and physical properties of the constituents of soils;