The American Missionary | Page 8

INDUSTRIAL DEPARTMENT. AGRICULTURE.
Edgar A Bishop, B.S., Superintendent.
The work in the Agricultural Department the past year has been the most satisfactory of any in its history. The young men of the Junior Preparatory and Normal classes with several special students have taken the classroom work, using Gulley's "First Lessons in Agriculture" as a textbook. Among the topics considered are the following:
Origin, formation, and composition of soil. Composition of the plant. How plants feed and grow. Fertilization of the seed, and improvement of variety. Plant food in the soil and how developed. Preparing land for the crop. Cultivation of crop. Principles of drainage and irrigation. Manures and commercial fertilizers. Rotation of crops. Special diversified farming. Farm economy. Food and manure value of crops. How to propagate plants--pruning, grafting, budding, etc. Stock breeding: feeding and care; how to select for special purposes, detect unsoundness, determine age, etc.
The classroom work has been re?nforced by practical talks and illustrations at the barns and in the field.
Thirty-five boys have had employment in the department this year. Six of these have worked by the month to accumulate a credit with which to enter the day school next year, meanwhile attending our night school. The others work after school hours and on Saturdays, and are paid by the hour at varying rates.
The work on the farm has been largely the production of those crops needed for consumption in the institution, the support of animals for work, beef, milk, pork, etc.
The general improvement of the land and the increase in the value of the property have been kept constantly in view. Our fields are becoming more fertile, and better crops are being raised every year.
An orchard of several hundred trees, consisting of pears, plums, peaches, and cherries, has been set out. Other varieties have been added, also quinces, mulberries, figs, and grapes. This year one each of the Japanese walnut, giant chestnut, and paper shell pecan are being started; also half a dozen varieties of the raspberry, some currants, rhubarb and garden plants, with a view to propagate those that prove valuable. Twenty of the standard varieties of strawberries have been grown. Grasses and forage plants have also received their share of attention. One-half acre is being devoted to a trial of three Japanese millets in comparison with our German or golden millet. Several varieties of corn and sorghum have been grown and their characteristics carefully noted.
Inquiries are often received from persons in this and other States regarding certain crops and methods of stock feeding. A creditable beginning has been made in rearing live stock, and it is our purpose to extend this branch of the work. To introduce some of the improved breeds best adapted to this section early occupied our attention, and we have met with encouragement beyond our expectation. Hundreds of pigs of good breeding have been sold all through the State to form the nucleus of better herds. Our herd of cattle is headed by a thoroughbred Jersey and contains several registered and many high-grade animals. It is increasing in quality and value each year.
Besides the work already mentioned, an annual farmers' convention is held at the college, while meetings in some of the beats of the county have been held during the year. Much enthusiasm has been raised, and a determination evinced by many for better homes, better schools, stock, crops, etc. Widespread and systematic work along this line is planned for the ensuing year. In this way not only is the Agricultural Department striving to be a help to the people by practicing and advocating better methods of farming and living, but the College is becoming more widely and favorably known among all classes of people.

Cooking.
Miss Ruth K. Kingsley, Teacher.
One of the most important arts, though often neglected, is that of cookery. The kitchen is so necessary a part of the boarding school and of the home that its equipment and regulations should be such as to make the work therein both easy and successful.
Through the kindness of friends we have been able to purchase an excellent range and many of the improved cooking utensils now in use. Our girls enjoy working with these modern appliances, and they are taught the necessity of having appropriate places for them in the drawers and cupboards with which the room is supplied. One of the first requirements is--a tidy kitchen.
We have given attention to the preparation of the dishes found on the bill of fare of the average family, and have made much of healthful and proper methods of cooking. We do not propose to make professional cooks, but we hope that our girls will acquire skill sufficient to do all that is necessary in plain and wholesome family living. The class has been stimulated in its endeavor by the fact that the product of their