Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1901-12-30

to prove so thoroughly grounded that he
would find nothing more to learn. The in
elficient farmer may digest therefrom
enough to render him proficient, while the
farmer already proficient would unQues-
tionably become more so. This may sound
egotistic but Is really not as conceited
as It sounds, for 1t should be noted that
the instructors engaged IN the work OF the
short winter course are chiefly compilers
of knowledge and Information which they
have not themselves created. but collects
ed systematized and condensed, only
from the work Of the original Investigate
ors, and which they are now seeking to
present and disseminate in proper form"
What textbooks will be used, Mr..
Chancellor, during the two coursesT'
'"rhe necessary outlay for text books is
very little" replied Chancellor Hill. "As
far as possible they have been discarded
and the instruction viii be given by lee
lures, in order to decrease the expense ac-
count The total cost of text books re-
quired for the first term will be, for new
books, 1895; for second hand books, $40.
Books for the second term Of those bought
for the first terms work are retained) win
be only $50 (new0. So the minimum ex-
penditure for text books for both terms
may be $3.50 II second hand books are ptr-
chased for the first term. As the books
can be sold. IL desired. at the close of the
term for about half price. the necessary
outlay in this direction is merely nom
inal" tes-e1f s--s --es
what features Of the agricultural d.
vision Of the course will be particularly
stressed7' zsrf .s-.-e. Is as "a
81 shall have to refer you again to the
professor of agriculture for Details. re-
piled the chancellor.
,.g'sAnd it will give me pleasure to supply
Them reJOined Professor Starnes. The
entire course has been carefully planned
to make ii as simple and as practical az
possible. During the first term of six
weeks the general principles of agriculture
will be notwithstanding with the Prov
inces and functions of the soil and the
basic principles underlying the routine CT
farming preparation. fertilization, plant
ing. cultivation and harvesting Including
a discussion of each staple crop IN detail
and Concluding with the topic OF animal
nutrition or stock feeding and the stody
Of forage plants, meadows and pastures.
The university farm viii be utilized for
an object lesson each week, on Satur-
days. in the different processes.
what Of horticultureP' - 80
I'VE are in excellent shape to furnish
practical instruction in this important
branch The horticultural grounds on
the University farm are In fine condition
for illustrative work and every process
win be thoroughly explained and ventf-
lated, including the propagation OF orchard
and small fruits, and there are few sub
jects of greater Importance to the anna
teur as we'll as to the professional grow
er. Many persons who consider them
selves well up in fruit culture may pos
sibly find here something to learn. For
instance, a man may chance to prune his
vineyard correctly and successfully from
habit, and yet not be sure OF the rea-
son why he does II in that particular
way-of the principle underlying his work
- ehr an
arise, presenting abnormal condition., he
would be able TO meet II promptly.
Then there IS the matter OF the dis
eases and maladies OF plants; OF insect
enemies and fungous affections with COM
battiTe remedies and methods. including
the. important topic of spraying, which
we expect to thoroughly cover during the
second term. Another year the new
botanical garden, now in course OF con-
struction, will be sufficiently developed
to materially improve the. course; but It
is not vet far enough advanced TO be
practically utilized this season" IA
And how about butter and .cheesef
1--WE have been so fortunate as to Sc
cure the services Of an expert in dairy and
veterinary work-Mr. j. M. Johnson-a
Cornell graduate. with several years ex-
perience at the experiment stations OF
West Virginia and North Carolina-who
will conduct during the second term
I from February 18th to- March 29th--a
course in modern dairying, including but
ter and cheese making. The process viii
be practically illustrated on the campus
the lower floor of agricultural hall ieven-
tuallyD intended for our agricultural mus
euun) having been temporarily equipped
for this purpose. The course In carrying
will be accompanied by a series of lee
lures on grading and judging cattle and
the diseases and maladfes OF live stock .
- = - .ek NR
features of your course, you have appaT-
entity reserved the best for the last. 1otE
1.-The most popular. at least, and GER
tainly of equal Importance IL nothing
more. 1t should interest all classes and
conditions alike. There are $1,000 farmers
in Georgia able to undergo the expense
and to spare the time who would be bene-
flied -tenfold the cost OF the entire course
by this one featurei- We don't expect 10
be called on to accommodate quite that
number, but constant inquiries are coming
in to the chancellor from all parts OF the
state The public seems to be waking up
to the opportunity now presented, and II
VIII have itself only to blame for failing
to take wholesale advantage OF It. Here
is the instruction-ready TO hand-along
the simplest and most practical lines--the
instruction for which the people have been
cIamoring-here 1t is fully equipped wait
ing! All that is necessary is for the Pubic
TO come along and receive tt-as free as
water! And indeed feel sure that were
It once realized (outside Of the other. top :
ics) how simply and probably ana at
what slight preparatory outlay for aap-
paratus every farm In thesstate could pro-
duce- not onIy-its own supply Of sweet and
wholesome cheese-butra marketable sur
plus aIso--VEe would be fairly overrunfUdth
applicants for admission to the course be- {
fore the Christmas holidays. - --4a.o
And the chancellor nodded vigorous and
emphatic APPROVAL -" -. !-l-
sa--5 sr OH Ia
R,.- n. "a Ihs Kind You Haze AlEsys Bought
0.D.t,y. III WIFI -