AGRICULTURAL FACULTY
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The Head of the faculty:
Francis Miķelsons.
The Gardening Department.
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General Subjects.
| 1. | Botany. Plant anatomy. Morphology and sistematism. |
| 2. | Physiology of plants. |
| 3. | Protection of plants. Diseases and gardenpests. |
| 4. | Knowledge of the soil. |
| 5. | Cultivation of the land. Destroying of weeds. Meloration. |
| 6. | Manuring. |
| 7. | Organization of a gardening farm. |
Special Subjects.
| 1. | Openair and under-glass vegetables. |
| 3. | Orcharding. |
| 4. | Vegetables. |
| 5. | Floriculture. |
| 6. | Seed producing. |
| 7. | Decorative trees and shrubs. |
| 8. | Garden plans. |
Lecturers of the gardening department:
| Agriculturist Irma Jēkabsone: | 1. Vegetables. 2. Seed producing 3. Floriculture. |
| Forest inspector: Jānis Niedra: | 1. Botany. Plant anatomy, morphology. Sistematism. 2. Physilogy[sic.] of plants. 3. Protection of plants. Diseases and garden pests. |
| Agriculturist Francis Miķelsons: | 1) Scientific knowledge of the soil. 2. Cultivating of the land. Weed destroying. Melioration. 3. Manuring. |
APIARIAN DEPARTMENT
Lecturer: E. Līdums.
| 1. | General Aspect on bees. |
| 2. | The spring work in the bee-garden. |
| 3. | The swarming. |
| 4. | The summer work in the bee-garden. |
| 5. | The autumn work and hibernation of a bee-family. |
| 6. | The throwing out of the honey and its preservation. |
Theoretical lessons.......6
Practical lessons.........6
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Total...........12
THE CHEESE MAKING DEPARTMENT
| 1. | Milk. Its chemical and baterial qualities. |
| 2. | How to examine the quality of milk. |
| 3. | The necessary equipment for making cheese in a factory and at home. |
| 4. | The making of different kinds of cheese. |
| 5. | The work of a cheese manufacturer. |
| 6. | The average amount of consumption. Its nutritious value. The prospect of cheese manufacturing. |
| Visits to the neighbouring cheese factories. |
| 48 Theoretical lessons |
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