as a storehouse of plant-food, and as a laboratory in which plant-food is
prepared and dissolved. Experiments with soils (e.g., how moisture is
held in the soil; how moisture moves through the soil; how the moisture-
holding capacity of a soil may be increased; conservation of moisture;
evaporation at surface of different soils; how the texture of a soil may be
improved; conditions governing soil temperature).
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.

(12.) Botany.

The candidate will be required to show that he has acquired his knowledge
of the following topics by observation, investigation, and experiment:

The organs of flowering-plants, their arrangement and principal modifications;
their functions, so far as can be ascertained by observation and
simple experiments.

The main phenomena of the life-history (excluding microscopic processes)
of common flowering-plants; germination; establishment and growth;
comparison of different types of germination; the mechanism of pollination;
fruit and seed dispersal.

Adaptation of plants to their surroundings and to cold and drought;
protection against animals. Comparison of creeping-plants, climbing-plants,
rosette-forming plants, grass-like plants, shrubs and trees. Plant societies.

The description and dissection of commonly occurring native and
introduced flowering-plants (technical descriptions will not be demanded).

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 instruction based on the above syllabus.

(13.) Dairy Science.

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,
buttermilk, and cream; the uses and value of separated milk, buttermilk,
and whey; methods of determining the fat in milk; 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; conveyance of milk; milk as a medium for conveying
disease.

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

A very elementary knowledge of the general anatomy and physiology
of the cow, with special reference to the parts concerned in nutrition and
milk-production; the care, management, and feeding of dairy cows and
calves.

The candidate will be expected to show that during the course he has
acquired a knowledge of elementary chemistry and physics sufficient to
enable him to understand (a) the principles of the apparatus and appliances,
and (b) the processes used in the study of milk.

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.

Group III.

(14.) Geography.

(a.) Physical and mathematical geography, as follows: The approximate
size and form of the earth; its daily rotation; the north and south line;
latitude and longitude, meridians and parallels, local time; annual revolution
of the earth round the sun; the altitude of the sun at the equinoxes
and at the solstices; the inclination of the earth's axis to the plane of its
orbit; the length of the day; the zones, the seasons, winds, and currents
(treated in an elementary way), trade winds, monsoons. Rainfall and its
distribution; controlling factors. Temperature; its distribution; isotherms.
Different types of climate; climatic regions of the world. Connection
between temperature, moisture, and resultant vegetation. Variation of
vegetation with altitude and latitude. Typical animal life in different parts
of the earth. Distribution of industries and products as controlled by
physical conditions (treated on very broad lines). The work of rain, rivers,
ice, wind, and sea. Scales of maps; contours; easy map-reading.

(b.) The physical, political, and economic geography of the British Empire.