. Agricultural news. Agriculture -- West Indies; Plant diseases -- West Indies. Vol. X. No. 237. THE AGRICULTURAL NEWS. 173 STUDENTS' CORNER. JUNE. First Period. Seasonal Notes. Make a consideration of the prelimiiiai'y that are required for preparing land that is eventually to form a limo, orange, cacao, or rubber plantation. Discuss the best methods of clearing such land from bush or forest. How would you arrange for the land to be lined, holed and planted? At what time of the year is it best for this to be done, and why? When land is being opened up in this way, it is necess
. Agricultural news. Agriculture -- West Indies; Plant diseases -- West Indies. Vol. X. No. 237. THE AGRICULTURAL NEWS. 173 STUDENTS' CORNER. JUNE. First Period. Seasonal Notes. Make a consideration of the prelimiiiai'y that are required for preparing land that is eventually to form a limo, orange, cacao, or rubber plantation. Discuss the best methods of clearing such land from bush or forest. How would you arrange for the land to be lined, holed and planted? At what time of the year is it best for this to be done, and why? When land is being opened up in this way, it is necessary to realize the importance of the provision of a good system of drainage. Give an account of any simple way of surveying land with the intention of obtaining sach in- formation as will enable the drains to be dug where they will best fulfil their purpose, a. Would you be likely to obtain g suggestions as to the varying .3 need for drainage, over the area ^ dealt with, from the kind and state of the plants found grow- ing there? If so, what will prob- ably be the nature of these indi- cations? It is important that the work of road-making needed in the first season should be completed before the crop is harvested, in order that the latter may be i-emoved easily and quickly from the plantation. ' 15 t 1 10 . 1 .* <i\/ <»\ ^V ,y <,f ^<^/ 5 oV <lr/ V/ n^'' r ,.-' r.^^' %M /. ^}i^ -.^c 5j2-r' - rt-1^ • ' 20 Fk; In relation to sugar production, it will not be out of place at the present time to give a few suggestions in connex- ion with the principles of .sugar-boiling and the way in which the method of boiling that is employed effects the product ob- tained and the proportion In order to simplify the matter, Figs, .5, 6 and 7, taken from Watts's Introductory formed, and therefore of crystallizable sugar lost, is greatest in the first-mentioned method and decreases in the order given. As the formation of glucose is related to the tempera- ture t
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