Books by U S Department of Agriculture

This reference provides a framework for assessing the weather's impact on world crop production by providing benchmark climate and crop data for key producing regions and countries. For each area, maps define the zones of concentration for major crops, and, temperature and precipitation by month at representative locations. Tables report historical averages of crop area, yield, and production. Coverage includes major agricultural regions and crops of coarse grains, winter and spring wheat, rice, major oilseeds, sugar, and cotton. World maps show the normal developmental stage of regional crops by month.

Timber's strength, light weight, and energy-absorbing properties furnish features desirable for bridge construction. Timber is capable of supporting short-term overloads without adverse effects. Contrary to popular belief, large wood members provide good fire resistance qualities that meet or exceed those of other materials in severe fire exposures. From an economic standpoint, wood is competitive with other materials on a first-cost basis and shows advantages when life cycle costs are compared. Timber bridges can be constructed in virtually any weather conditions, without detriment to the material. Wood is not damaged by continuous freezing and thawing and resists harmful effects of de-icing agents, which cause deterioration in other bridge materials. Timber bridges do not require special equipment for installation and can normally be constructed without highly skilled labor. They also present a natural and aesthetically pleasing appearance, particularly in natural surroundings. The misconception that wood provides a short service life has plagued timber as a construction material. Although wood is susceptible to decay or insect attack under specific conditions, it is inherently a very durable material when protected from moisture. Many covered bridges built during the 19th century have lasted over 100 years because they were protected from direct exposure to the elements. In modem applications, it is seldom practical or economical to cover bridges; however, the use of wood preservatives has extended the life of wood used in exposed bridge applications. Using modem application techniques and preservative chemicals, wood can now be effectively protected from deterioration for periods of 50 years or longer. In addition, wood treated with preservatives requires little maintenance and no painting. Another misconception about wood as a bridge material is that its use is limited to minor structures of no appreciable size. This belief is probably based on the fact that trees for commercial timber are limited in size and are normally harvested before they reach maximum size. Although tree diameter limits the size of sawn lumber, the advent of glued-laminated timber (glulam) some 40 years ago provided designers with several compensating alternatives. Glulam, which is the most widely used modem timber bridge material, is manufactured by bonding sawn lumber laminations together with waterproof structural adhesives. Thus, glulam members are virtually unlimited in depth, width, and length and can be manufactured in a wide range of shapes. Glulam provides higher design strengths than sawn lumber and provides better utilization of the available timber resource by permitting the manufacture of large wood structural elements from smaller lumber sizes. Technological advances in laminating over the past four decades have further increased the suitability and performance of wood for modern highway bridge applications.

This book describes briefly some of the methods frequently employed for the propagation of deciduous fruit trees as well as a number of the trees and shrubs used for the adornment of home grounds. Practical details concerning the care and handling of tree seeds, the culture of seedlings, the successive steps in the handling of cuttings, layers, grafts, and buds in order to succeed in these operations, as well as the methods of propagation most suitable for the several kinds of woody plants, are presented.

This book, specially prepared for soil scientists and engineers, offers comprehensive coverage of basic soil concepts, systematics, mapping and examination procedures for soils. Specific National Standards and Procedures for classification of soils, design and name of map units, conventions for nomenclature, and location of special soil features are outlined. It provides standards for uniform and correct use of words and ideas and does much to standardize terms and procedures. Soil and landscape, character of soil maps and reports, field work, plotting, description of soils, parent materials, soil color, texture, structure, consistence, reaction, special formations, organic matter, erosion, vegetation, land use, soil classification, samples, correlation and inspection, report, reconnaissance are included. The Soil Survey Manual provides in a single volume the major principles and practices needed for making and using soil surveys and for assembling and using data related to them. The Manual is intended primarily for use by soil scientists engaged in the classification and mapping of soils and in the interpretation of soil surveys. It is oriented to the needs of those actively engaged in preparing soil surveys for publication. The Manual is universally useful and is the primary reference on principles and technical detail for local, State and Federal contributions to authorized soil surveys. Soil scientists concerned with soil surveys in other countries have used it as well. Teachers have used it both as a text and as a reference for students.

Cheese is a highly nutritious and palatable food. It is of value in the diet because it contains in concentrated form almost all the protein and usually most of the fat, as well as essential minerals, vitamins, and other nutrients, of milk. Cheese is made wherever animals are milked and produce more milk than the people use in fluid form. Most cheese is made from cow's milk, simply because cows are milked more generally throughout the world than other animals. Smaller quantities are made from the milk of goats and ewes. Cheese is also made in some countries from the milk of other animals, such as camels, asses, mares, buffaloes, and reindeer. People all over the world like and eat cheese. People in the United States are no exception. Although we do not eat nearly so much cheese per capita in the United States as do people in some countries, we eat nearly twice as much now as 20 years ago, or about 14 pounds (all kinds) per capita per year. This increased consumption is the result, at least in part, of improvements made in recent years in the quality and uniformity of many kinds of cheese. This publication was prepared to answer the questions of many people who ask for general information on the characteristics of cheeses and methods of production. Descriptions of the chesses were derived from many sources. Information came from a study of the literature and from cheese manufacturers and research workers. Although every effort was made to get complete and accurate information, often only fragmentary information was obtained.

CONTENTSProgress through Cooperation John R. McGuireSeven Years of Growth Gene W. GreyRESOURCES, UTILIZATION, AND MARKETING Timber Demand and Use James E. Blyth Changing Resource and Utilization Glenn A. Cooper, Eugene F. Landt, Ronald D. Lindmark, and Harold A. Stewart Evaluation of Selected Wood Properties in Relation to Soil-Site Conditions H. E. Wahlgren Federal Trade Commission Guides and Their Effects on the Consumer Donald H. Gott Forest Products Regulatory Legislation John A. Sester The Significance of Log and Tree Grading Systems Robert MassengaleSILVICULTURE Culture: Past, Present, and Future F. Bryan Clark Selecting the Best Available Soils Craig K. Losche Establishment and Early Culture of Plantations Robert D. Burke and Robert D. Williams Weed Control W. R. Byrnes, J. E. Krajicek, and J. R. Wichman Managing Immature Trees for More High-Quality Logs and Related Products Robert E. Phares Tree Culture in the Southeast Warren Giles BoyetteTREE IMPROVEMENT Genetics and Tree Improvement David T. Funk Genetic Variation and Selection Calvin F. Bey Vegetative Propagation: Problems and Prospects R. E. Farmer Tree Improvement Action Programs-The Missouri Story Eugene L. BrunkNUT CULTURE AND PRODUCTION Utilization and Marketing of Nuts R. Dwain Hammons Utilization and Marketing of Shells Clarence C. Cavender Orchard Establishment in Arkansas Max D. Bolar Vegetation Management Increases Production in Nut Orchard Harvey A. Holt and Jack E. Voeller Bluegrass Sod and Trees Jack Weeks Forage and Trees Alan KingPROTECTION Diseases Frederick H. Berry Insects as Related to Wood and Nut Production William E. MillerECONOMICS Evaluating Economic Maturity of Individual Trees Gary G. Naughton Cost and Income Treatment on Small Woodlands Steven E. Lindsey Returns from Two Systems of Multicropping Richard C. SmithInformation and Services Available to the Landowner Burl S. Ashley and John P. Slusher

Illustrated descriptions of 126 medicinal plants of the Appalachian region, with information for collectors about where the plant grows, parts used, reputed and recognized usages, flowering period, and common names. Plant collecting and preparation methods are also described. Glossary of pharmaceutical and botanical terms.

CONTENTSFlorida's Contribution to the Food Needs of the NationFlorida VegetablesUses of Florida Vegetables Vegetable Cookery General Recipes---Vegetables Salads Preparation of Vegetables for Salads Salad Dressings Special Salads---Florida Vegetable Salad CombinationsFlorida FruitsUses of Florida Fruits Fruit Hors D'Oeuvres Cocktails Salads Combination Dishes Florida Fruit Desserts Sherbets Fresh Fruit Recipes Cakes Pies Puddings Baked Fruit Drinks Canned Fruits Fruit Juices Fruits Conserves and Preserves Jams and Jellies Marmalades Pickles Crystallized Fruit Sauces and SyrupsThe Body Needs and Florida Menus to Meet the NeedsThe Truth About Diets for Losing and Gaining Weight

The National Detector Dog Manual covers background information, procedures, health care, and training related to detector dog activities.This manual is divided into five chapters:IntroductionProceduresHealth CareTrainingGlossaryAlso included are appendixes and an index.