FEB. 16.]

THE NEW ZEALAND GAZETTE.

that he has carried out satisfactorily a course of practical
work based on the above syllabus.

(19.) Elementary Dairy Science.---The examination will include
the general properties of solids, liquids, and gases; solution;
precipitation; emulsification; weighing and measuring; the balance;
graduated measures; specific gravity; measurement of the specific
gravity of liquids; fluid-pressure; pumps and siphons; the hydrometer
and the lactometer; the effect of heat on liquids; evaporation
and condensation; measurement of temperature; thermometers;
the unit of heat; specific heat; latent heat; refrigeration;
fermentation.

The constituents of milk; causes of variations and
of defects in the composition of milk; the physical and
chemical properties of milk; the coagulation of milk;
the composition of skimmed milk, separated milk, butter-
milk, and cream; the uses and value of separated milk,
buttermilk, and whey; methods of determining the fat in
milk and in its products; acidity and the estimation
of acidity; sampling; the care of milk; influence of
temperature on milk; pasteurizing and sterilizing milk;
objections to the use of chemical preservatives; convey-
ance of milk; experimental proof that souring of milk
is due to bacterial activity; sources of bacterial con-
tamination; injurious bacteria of milk; milk as a
medium of conveying disease.

Methods of raising and separating cream; the ripen-
ing of cream; use of starters; the process of churning;
composition of butter; washing, working, and salting
butter; common faults in butter.

Rennet---how prepared, its action on milk, and the
determination of its strength; composition of whey;
process of cheddar-cheese making; ripening of cheese,
with the changes that occur and the agents at work.

The examination may include also practical work
based on the foregoing syllabus.

The candidate will be required to forward before the
date of examination a certificate in the prescribed form
that he has carried out satisfactorily a course of practical
work based on the above syllabus.

(20.) Elementary Home Science (alternative with Elementary
Chemistry).---British and metric systems of measure-
ment. Use of squared paper. Exercises in measure-
ments of length, area, and volume. The balance; rules
for and methods of weighing. Use of measuring-glass,
pipette, and U tube; how to find the relative density
of solids and liquids. Flotation; principle of Archi-
medes; use of hydrometer and lactometer.

Expansion by heat of solids, liquids, and gases.
Thermometers; conductors and non-conductors;
examples of these in every-day use. How to find the
melting-points of solids and the boiling-points of liquids,
with special reference to materials in every-day use.
Transference of heat; absorption of heat; ventilation;
hot-water circulation systems. Simple experiments illustr-
trating chemical action, the conditions that promote,
check, or otherwise modify chemical action, and the
difference between chemical compounds and mixtures and
between physical and chemical change. Solution and the
more common solvents; emulsion; crystallization.

The atmosphere; Boyle's law; the barometer; simple
experiments involving air and the light thrown on its
properties and composition thereby.

Simple experiments illustrating slow and rapid oxida-
tion and the formation of oxides. A general knowledge
of the occurrence in nature of carbon and its oxides.

Water; simple experiments to show the properties
and composition of water. Simple experiments illustrating
the preparation and properties of oxygen and
hydrogen. Natural waters; hard and soft water; chief
impurities of water; filters; distillation; ice and steam.

An elementary study of the properties of sulphuric
and hydrochloric acids and of caustic soda and ammonia
as examples of acids and alkalis respectively; simple ex-
periments on neutralization.

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