Animal Husbandry (Ag)
1. Introduction to Animal Husbandry (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
A study of the types and breeds of farm animals, including their distribution
in the United States. A study of adaptation of the important breeds and
the effect of their environment upon their development and upon their success
under various conditions.
2. Livestock Selection and Judging (2) (Formerly Ag 21)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
The selection of animals for a specific use or definite locality on the
basis of breeds, characteristics and adaptability. The selection of breeding
herd foundation animals on the basis of comparison.
26. Market Beef Production (4)
(3 lecture and 3 laboratory hours weekly.)
A study of the production of market beef, including familiarization with
market classes, selection of feeders and fattening practices. The application
of elements of market beef production will be made on the college farm through
the Animal Husbandry project program. Prerequisite: Ag 1 or 2.
27. Livestock Forage and Pasture Crops (4)
(3 one-hour lectures and I three-hour laboratory weekly.)
The study of adapted forage and pasture crop varieties, methods of growth
and harvesting use in growing and feeding operations approached from the
livestock man's needs. Work in forage and pasture crops in this course concentrates
on their production for use by home livestock enterprises rather than production
for marketing purposes. Prerequisite: Ag 53a-b.
53a-b. Feeds and Feeding (2-2) (Formerly Ag 128)(2 lecture hours
weekly.)
a. A study of the fundamentals of feeds, including constituents of feeds,
functions of carbohydrates, proteins, fats, minerals and vitamins. Emphasis
on utilization of feeds by farm animals, and a study of the digestive system
and digestive process of farm animals.
b. This is a continuation of Ag 53a, and will concentrate on the computations
of rations for livestock from feeds available to the area. Prerequisite:
Ag 53a.
55. Market Swine Production (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
A study of the market classes of swine, their production on swine farms
and as units on diversified farms; a study of the feeding practices, marketing
methods and the selection of feeders. Applications of the principles of
swine production will be made through the production of market swine under
the project program of the college farm. This course may be taken in place
of and will substitute for Agriculture 26. Prerequisite: Ag 1 or Ag 2.
56. Sheep Husbandry (4)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
A study of the production of market sheep through a commercial herd and,
in addition, a study of the production of purebred animals for sale into
breeding herds. Emphasis will be placed on choice of breeds, choice of foundation
stock, feeding, housing and management practices. Adaptation of recommended
practices will be made to the San Joaquin Valley. This course may be taken
in place of and will substitute for Agriculture 100. Prerequisite: Ag 27.
57. Commercial Sheep Production (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This course will emphasize the production of market sheep, the study of
market classifications of sheep and lambs, the selection of feeders, and
methods of feeding adapted to the San Joaquin Valley. Application of selection,
feeding and marketing principles will be made through the regular project
program of the college farm. Prerequisite: Ag 1 or 2.
58. Sheep Production and Management (4)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
This course deals with the problems and practices in breeding, feeding and
management of purebred flocks. It emphasizes the selection and purchase
of purebred foundation stock, the handling of the wool crop, and the marketing
of produce. Practices followed on fitting purebred animals for breeding
sales will be carried on in the regular project program. This course may
be taken in place of and will substitute for Agriculture 100. Prerequisite:
Ag 57.
59. Elements of Horse Production (3)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
The study of the breeds, selection, care and feeding of light horses. Their
modern use and place in the Agriculture of California will be emphasized.
Practical experience in the management and care of light horses will be
open to students enrolling in the course as soon as the construction and
facilities on the farm permit. Prerequisite: Ag 1 or 2.
100. Beef Husbandry (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
A study of breeding, feeding, marketing and management of the commercial
and purebred beef herd. Special emphasis placed on the management of an
economical commercial beef unit. Attention will also be given to care and
marketing of purebred beef animals from the foundation herd. Prerequisite:
Ag 26 and 27.
102. Diseases of Livestock (3)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
This course will be devoted to the identification, prevention and treatment
of the common diseases of livestock. Emphasis will be placed on those practices
that may be followed safely by livestock breeders. Prerequisite: Ag 105.
105. Livestock Hygiene and Sanitation (3)
(2 one-hour lectures and I three-hour laboratory weekly.)
This course is devoted to the study of sanitation practices in the production
of livestock. Emphasis will be placed on the use of disinfectants and the
application of preventive programs with beef, sheep, hogs and horses. Prerequisites:
Zoology 2a-b and Bact. 54.
125. Livestock Ranch Management (3)
Farm management as particularly related to the livestock enterprise development
of economical livestock units and their relation to supplemental farm enterprises;
comparison of efficiency of various methods of production methods of marketing
livestock. Prerequisites: Ag 1, 71A-B, Econ. 1A.
126. Advanced Livestock Breeding (2)
(Two one-hour lectures)
Deals with reproduction of livestock. Time will be devoted to line breeding
and the application of genetics to a breeding program. Prerequisites: Zool
2a-b.
Dairy Husbandry (Ag)
3. Dairy Cattle Judging (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course covers the principles of selection of dairy cattle for production
and breeding purposes. Emphasis is given to correlation of production records
and type in the selection of individual animals. The importance of pedigrees
and production with a brief study of important blood lines and families
included.
28. Market Milk Production (4) (Formerly Ag 22)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
A study of the factors of milk production considered from the dairy herd
standpoint. Feeds, costs, sanitation, sanitary regulations, and official
testing will be emphasized. Prerequisites: Ag 1 or 3 and Ag 53a-b.
101. Dairy Products and Dairy Inspection (4) (Formerly Ag 127)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course covers the production of dairy products in accordance with satisfactory
sanitation regulations and specifications necessary to meet regular inspections.
Emphasis will be placed on products, equipment and production for specific
demands. Sanitation and health practices essential in the production of
high grade products will be covered. Prerequisite: Ag 28.
106a-b. Dairy Bacteriology (3-3)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
a. A course dealing with the bacteria of milk and milk products, with emphasis
on the handling and processing to decrease bacteria count. Prerequisite:
Bact. 54.
b. A continuation of the first semester course in Dairy Bacteriology. Deals
with advanced work in Morphology, Classification, Physiology of Bacteriology.
Prerequisite: Ag 106.a.
128. Advanced Dairy Cattle Production and Management (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course takes into consideration the production factors and management
factors of successful dairies. The purposes of this course are to correlate
the elements of production in a manner that will result in the efficient
operation of the dairy and dairy herd. Prerequisite: Ag 101.
129. Advanced -Dairy Cattle Judging (2)
(2 three-hour laboratories weekly.)
An advanced course in dairy cattle judging and selection. Emphasizes the
importance of selecting animals in the various breeds for foundation herds.
Prerequisite: Ag 3.
4. Ice Cream Making (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
The study of the methods and practices in commercial ice cream making used
in California. Emphasis will be given to the development of a high quality
product. Laboratories will be spent in actual mixing and processing ice
cream.
29. Butter and Cheese Making (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course will be divided evenly between butter making and cheese making.
Under butter making, principles and practices employed in modern creameries
in the production of butter will be covered, including operation of equipment,
sampling and grading, pasteurization and ripening. Under cheese making,
the study of the more common varieties of cheese and the process in their
development will be studied, with emphasis on efficient production and modern
equipment. Prerequisite: Ag 28.
30. Dairy Products Judging (2)
(2 three-hour laboratories weekly.)
This course will deal entirely in the grading of milk products, including
market milk, cream, ice cream, cheese and butter. Standard score card methods
of grading these products will be used. Prerequisites: Ag 4 and 29.
130. Creamery Management (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This course covers the efficient operation of a modern milk handling and
processing plant. Emphasis will be placed on analysis of operation in terms
of factors of production, financing, advertising, personnel problems, marketing
and equipment selection. Prerequisites: Ag 49 28, 29 and 101.
5. Principles of Poultry Production (4)
(3 one-hour lectures and 2 three-hour laboratories weekly.)
An introductory course in the principles of poultry production. Brief survey
of the poultry industry in the United States and in California will be part
of the course. Emphasis will be placed on the opportunities in and characteristics
of the poultry industry.
6. Poultry Selection, Judging and Culling (4)
(2 one-hour lectures and 2 three-hour laboratories, weekly.)
This course is designed to teach the fundamentals in selecting a breed and
individuals within a breed to make up a foundation flock. The comparison
of individuals and flocks on the basis of the standard of perfection and
production records will be stressed. Practices of culling will be covered.
Laboratory periods will be devoted to the actual selection, judging and
culling in both college flocks and in other flocks in the area.
31. Poultry Physiology and Diseases (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
Under physiology, structure of poultry, physiological functions and formation
of the egg development of the embryo will be covered. Under diseases, common
diseases, their control and treatment will be emphasized. Prerequisite:
Ag 5 or 6.
32. Poultry Incubation and Brooding (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course will deal with the commercial hatching of chicks and poults,
their care and brooding. Opportunity for actual experience in both incubation
and brooding will be provided in the incubation and brooding plant of the
poultry unit. Further opportunity for practical training will be available
through the regular poultry project program. Prerequisite: Ag 31.
107. Poultry Products and Processing (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course is designed to cover the common fields. of processing in the
marketing of poultry. Stress will also be placed on the development of poultry
products for local, state and national markets. The dressing and killing
room and cold storage plant will provide, facilities. for laboratory sections.
Prerequisite: Ag 31.
131. Poultry Plant Management (4)
(3, one-hour lectures and I three-hour laboratory weekly.)
This course is designed to, coordinate the instruction and recommended practices
taught in the previous courses. Its, purpose is to provide an organizational
basis for the efficient operation of a modern commercial poultry unit. Prerequisite:
Ag. 107.
Agronomy (Ag)
8. Introduction to Agronomy (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
The principles of crop production, including brief survey of important field
crops, production methods and major uses in California and the San Joaquin
Valley. The production methods, facilities, and general growing practices
will be emphasized, with stress on adaptability and uses of crops common
to the area.
9. Field Crop Production (4) (Formerly Ag 41)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
The growing, harvesting and marketing of field crops common to the San Joaquin
Valley. Emphasis will be placed on efficient production of the common field
crops, and laboratories will be devoted to application of principles learned
on the field crop land of the college farm.
33. Forage Crop Production (3)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
The study of typical forage crops, their cultural methods, harvesting, marketing
and disease control. The importance of forage crops as crops supplementary
to livestock enterprises and their importance as soil improving crops will
be stressed. Prerequisite: Ag 8.
34. Weeds (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course deals with the study of the weeds common to the San Joaquin
Valley and their control. Emphasis will be placed on weed identification
and various recommended methods of control. Laboratory periods on the college
farm will be devoted to the identification and eradication of weeds through
various methods of control. Prerequisite Ag 8.
110. Cereal Crops (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This course will be devoted to the study of cereal crops common to the San
Joaquin Valley. Emphasis will be placed on varieties, cultural methods,
harvesting and marketing. The college farm will offer excellent opportunities
for the study of production, harvesting and marketing methods through the
cereal crop project program. Prerequisite: Ag 34.
133. Advanced Crop Production Management (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
A study of the management factors and their importance in the efficient
operation to a crops production program. Emphasis will be on planning efficient
production and marketing. Prerequisites: Ag 33 and 110.
134. Poisonous Plants and Range. Conservation (3)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
This is an elective course open to any student who has completed either
the Introduction Course in Weeds or Livestock, Forage and Pasture Crops.
Emphasis will be placed on the identification and control of range weeds,
and efficient use of ranges. Time will be devoted to problems of range regrassing
and estimating carrying capacity.
10. Pomology (4) (Formerly Ag 4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This course covers the kinds and varieties of deciduous fruits, their adaptation,
pruning and cultural practices. Concentration will be given to the establishment,
care, propagation and cultural practices of orchards.
11. Fruit Propagation (4) (Formerly Ag 5)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course will be devoted to propagation by seed, budding, cuttings, layering,
and grafting. Emphasis will be placed on propagation of orchards, including
fruits and nuts and grapes.
35. Fruit and Nut Production (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This course is a study of the production of fruits and nuts in the San Joaquin
Valley. Emphasis will be placed on varieties, production practices, and
cultural methods. Laboratory time will be devoted to laying out, planting
and planning fruit and nut orchards on the college farm. The care and management
of these orchards will provide laboratory training and experience for classes
in addition to fruit and nut production. Prerequisite: Ag 1 and/or 11.
36. Deciduous Fruit and Nut Diseases (4) (Formerly Ag 2)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
A comprehensive study of diseases and pests detrimental to. orchards in
the San Joaquin Valley. Emphasis will be on identification and eradication
through common control methods and practices. Prerequisite: Ag 35.
47. General Fruit and Nut Production (3)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
This course is a general course in fruit and nut production for students
in other agricultural majors who may be interested in a comprehensive, brief
course in fruit and nut production.
112. Fruit and Nut Processing and Marketing (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
A study of the processing in preparation of fruits and nuts for market.
This course includes the grading of fruits and nuts, packaging, drying and
quick freezing. Approximately one-half of the course will be devoted to
marketing methods, improvement of the produce, and marketing to an advantage.
The college farm, fruit and nut processing plants, and valley markets will
be used during laboratory periods. Prerequisite: Ag 35.
136. Orchard Management (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This is a management course especially designed for men going into production
of fruits and nuts in the San Joaquin Valley. Emphasis will be placed on
the development of an economical production unit through coordination and
study of the factors of production. Prerequisite: Ag 112.
Horticulture and Truck Crops (Ag)
12. Plant Propagation (4) (Formerly Ag 8)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
The principles of plant propagation will be covered, with special reference
to Horticulture and Truck Crops. Emphasis will be placed on propagation
of trucks and ornamentals for use on the college farm.
13. Vegetable Production (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This is an introductory course in vegetable production including a study
of the major truck crops grown on commercial scale in the San Joaquin Valley.
Soil preparation, variety, selection, irrigation practices will be emphasized.
Actual practice in production of truck crops will be provided through plots
on the college -farm and through the regular project production program.
Prerequisite: Ag 12.
37. Small Fruit Production (4)
(3 one-hour lectures and I three-hour laboratory weekly.)
This course will be devoted to the production of bush.-berries and straw-
berries. A study will be made of adapted varieties, cultural practices,
disease control, irrigation methods and harvesting. Prerequisite: Ag 12.
38. Ornamental Shrubbery (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course will be devoted to the study of production of shrubs and plants
to be used as ornamentals and as windbreaks. Laboratory periods will be
spent in lathe houses and green houses in the care and propagation of these
plants and in setting them out on the college farm. Prerequisite: Ag 12.
137. Horticulture and Truck Crops (4)
(3 one-hour lectures and I three-hour laboratory weekly.)
Emphasis will be placed on the commercial production of truck and whorish-
cultural crops. The study will be undertaken from the commercial standpoint
with emphasis on growing and cultural practices, disease control and preparation
of produce for market. Prerequisite: Ag 13.
113. Advanced Horticulture (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This course will cover advanced work in propagation, the physiology of vegetables
and horticultural plants, their response to care, fertilization, irrigation
and cultural methods. Prerequisite: Ag 137.
138. Horticulture and Truck Management (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This is a management course in Horticulture and Truck Crops. Emphasis will
be placed on economic production and marketing of these crops. Prerequisite
: Ag 113.
14. Grape Varieties (4) (Formerly Ag 6)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This course will be devoted to the study of grape varieties common to the
San Joaquin Valley. Their identification, adaptability and use will be emphasized.
39. Grape and Raisin Production (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
This course will emphasize production of grapes: grapes marketed fresh;
grapes to be marketed as raisins; and grapes to be used for wine in the
San Joaquin Valley. Emphasis will be given to cultural practices, irrigation
methods, harvesting and general care. Prerequisites: Ag 11 and 14.
40. Grape Diseases and Pests (4) (Formerly Ag 7)
(2 one-hour lectures And 2 three-hour laboratories weekly.)
This course will be devoted to the study of grape diseases and pests. Emphasis
will be placed on identification and control methods. Laboratory periods
will be devoted to application of sprays, insecticides, identification of
diseases and pests, and establishment of control programs. Prerequisite:
Ag 39.
48. Agricultural Entomology (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
A study of insects and their damaging effects to plants. Emphasis will be
placed on identification, control methods and life history. Prerequisites:
Botany 2a-b.
114. Processing and Marketing Grapes (4)
(2 one-hour lectures and 2 three-hour laboratories weekly.)
This course has been designed for the, study of processes in preparing grapes
for market and marketing procedures. The college farm, grape processing
plants, and grape and raisin marketing centers will be utilized. Prerequisite:
Ag 39.
139. Vineyard Management (4)
(3 one-hour lectures and 1 three-hour laboratory weekly.)
A study of the management of vineyards in the San Joaquin Valley. Emphasis
will be placed. on coordination of production and marketing factors and
the planning of an economical vineyard under valley conditions.. Prerequisite:
Ag 114.
Agricultural Mechanics and Agricultural
Engineering (Ag)
15. Agricultural Mechanics (2)
(1 one-hour lecture and 1 three-hour laboratory weekly.)
An introductory course in the field of Agricultural Mechanics. Deals primarily
with the basic mechanical skills in the various fields of Agriculture. Selection,
care and use of common farm tools is stressed. A course intended to teach
the proper skills necessary for more. advanced work in Agricultural Mechanics,
and Agricultural Engineering. Projects consist of construction and repair
of common farm appliances involving metal and wood.
16. Farm Tractors (2)
(1 one-hour lecture and 1 three-hour laboratory weekly.)
A skills course involving the actual operation of a variety of farm tractors,
both gas and diesel that are in common use in the San Joaquin Valley. Servicing
and field adjustments under actual farming conditions are stressed. A required
course for all students who contemplate use of tractors in farming projects
on the farm, involving college owned equipment. Laboratory work consists
of actual work on the college farm with tools and equipment.
17. Farm Forging and Welding (2)
(2 three-hour laboratories weekly.)
An introductory course involving skills, in the methods of bending, shaping,
and forming metal in the forge and with, the oxy-acetylene torch. The constructing
of farm appliances of metal and the heat treating and tempering of tools
are a part of this course. Some oxy-acetylene welding is included after
the basic skills in the forge have been mastered. Cutting with the torch
and brazing are some of the basic skills taught as a latter unit of this
course.
42. Farm Mapping (2)
(1 one-hour lecture and 1 three-hour laboratory weekly.)
Emphasis in this surveying course will be on mapping, run of contour lines,
irrigation ditches, and leveling. Prerequisite: Engineering 4.
45. Gas and Acetylene Welding (2)
(2 three-hours laboratories weekly.)
Safe practices in are and acetylene welding are stressed. Skills are developed
in the successful handling of the acetylene torch to do common farm repair
work such as steel welding, brazing, hard facing, heat treating and cutting.
Use of stationary and portable are welding equipment is available to teach
the common welds in all positions with electric are. Use of special alloy
electrodes for cast iron and hard facing is taught in its application to
repair and construction of farm machinery.
46a-b. Soils and Fertilizers (3-3) (46a was formerly Ag 51)
(2 one-hour lectures and I three-hour laboratory weekly.)
a. An introductory course in Soils, with emphasis on soil types, formation,
texture, mechanical and chemical composition. Interpretation of soil maps
and their use in the San Joaquin Valley will be emphasized. Soils will be
studied with the idea of planning an improvement program through fertilization.
b. Continuation of Ag 46a, with emphasis, placed on fertilizer needs of
different soils and crops, and selection of fertilizers for specific use
of a cropping program.
50a-b. Farm Machinery (2-2)
(1 one-hour lecture and 1 three-hour laboratory weekly.)
a. A study of harvesting equipment common to the San Joaquin Valley, including
harvesters, mowers, side-delivery rakes, hay choppers and balers. Emphasis
will be placed on the operation, adjustment and repairs on these pieces
of equipment under field conditions. Prerequisites: Ag 15 and 16.
b. A study of tillage machinery, including plows, harrow discs, cultivators
and other types of farm equipment. Making field adjustments, and correct
operation of these types of farming implements are stressed. Study of engineering
principles involved, and practical solution to problems are demonstrated.
81a-b. Farm Structures and Equipment (2-2) (See Ind. Educ. 8la-b.)
103. Irrigation Methods (2-2)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
A study of methods of irrigation adapted to the San Joaquin Valley. Main
emphasis will be on water requirements of various crops and adaptable methods
of application. Prerequisite: Ag 46a,.
104. Economic Use of Irrigation Water (3)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
This course is developed to study the economic use of irrigation water.
Correlation of crop requirements, with source and methods of irrigation
will be emphasized. Capacities of pumps and costs of pumping water for irrigation
will be covered. Prerequisite: Ag 103.
115a-b. Farm Power (2-2)
(1 one-hour lecture and 1 three-hour laboratory weekly.)
a. A study of the principles of the internal combustion engine. Laboratory
practice consists of adjusting, servicing and minor repairs that a farmer
would find practical in 'his farming operations. Trouble-shooting and tune-up
of motors are stressed. Prerequisites: Ag 16 and 42.
b. Overhauling and repairing of farm tractors and engines of the gasoline
and diesel types are studied. A study of pulleys, chains,, power take-offs,
transmissions and clutches, besides general motor repair work are stressed.
Servicing and repairing of auxiliary power plants, such as found on harvesters,
sprayers, hay choppers and other farm machinery, are worked on under field
conditions. Prerequisite: Ag 115a.
140. Pumps and Motors (3)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
A course devoted to the operation and study of centrifugal and deep-well
turbines. Testing of pumps and motors under operating conditions to determine
efficiency of such installations will be a definite part of this course.
Also, a study of the various types, of single and three-phase motors used
on the farm, including installation, protective devices, maintenance and
proper selection of the motors according to the job. Prerequisites: Ag 115a-b.
141. Advanced Agricultural Engineering (3)
(2 one-hour lectures and 1 three-hour laboratory weekly.)
This course will deal with the design and construction of specialized farm
equipment. It is intended for the more advanced student who wishes to utilize
his skills and ideas in the construction of specialized farm equipment.
It involves all the facilities of the Agricultural Engineering Department
with the help of those instructors as is necessary in formulating plans
and blueprints. Emphasis will he placed on the application of sound engineering
and mechanical principles to agricultural equipment. Prerequisite: Ag 140.