Bøger af U S Department of Agriculture

Weather is never static. It is always dynamic. Its interpretation is an art. The art of applying complex information about weather to the equally complex task of wildland fire control cannot be acquired easily especially not by the mere reading of a book. The environment is in control in wildland firefighting. Free-burning fires are literally nourished by weather elements, atmospheric components, and atmospheric motion. Outguessing Mother Nature in order to win control is an extremely difficult task. We need to soothe her with understanding. We have attempted to present information in such a way that your daily and seasonal awareness of fire weather can begin with reliable basic knowledge. We have kept the use of technical terms to a minimum, but where it was necessary for clear and accurate presentation, we have introduced and defined the proper terms. Growing awareness of fire weather, when combined with related experience on fires, can develop into increasingly intuitive, rapid, and accurate applications.

Organic processing requires knowledge of the Federal, State, and local regulations that apply to processing and labeling foods. The specifics of food-processing regulations will not be cov ered here because the regulations can vary depending on the State and county jurisdictions. This guide will explain the regulations that are relevant to farmers who wish to process their organic crops and label or sell the product as organic. It will answer many questions relevant to all processors and handlers of organic commodities: ¿ What are the benefits of organic processing? ¿ How do I get certified as an organic processor? ¿ What ingredients are allowed in organic foods? ¿ How do I prepare for my organic inspection? ¿ Where can I find more information? Due to their complexity, the specific regulations for the sale of organic dairy products and the slaughter and sale of organic meat are not covered in this publication.

This guide is an overview of the process of becoming certified organic. It is designed to explain the USDA organic regulations as they apply to livestock producers. If you are also producing crops, you will need the "Guide for Organic Producers" to understand the regulations pertaining to the land and to crop production. In addition to explaining the regulations, both guides give examples of the practices that are allowed for organic production. The first four chapters of the crops guide are essentially the same as the first four of this guide; they give an introduction to the National Organic Program (NOP), the organiccertification process, the Organic System Plan (OSP), and much more. You can find the crops guide and many other helpful publications at www.attra.ncat.org. If you have already read the crops guide or if you already are familiar with the certification process, proceed to Chapter 5, "Overview of Organic Livestock Systems" in this guide.

How to use this guide- To be certified organic by the U.S. Department of Agriculture (USDA), farms must be managed in accordance with the regulations in Title 7, Part 205 of the Code of Federal Regulations. Where the USDA organic seal appears, the text quotes from these Federal regulations. The verbatim text of the regulation language follows the section and paragraph (for example, § 205.203). The verbatim text is followed by an explanation of the regulation.

THE PURPOSE OF CERTIFICATION - An inspection certificate contains a summary of pertinent results of product inspection. It can be useful to the applicant or other financially interested party in one or more of the following ways: 1. To facilitate trading on the basis of documents issued by qualified, third party experts; 2. To assure compliance of contracts between seller and buyer; 3. To assist in settlement of disputes over quality and condition of the product; 4. To assist in establishing loan value of product; 5. To help in insuring consumer acceptance by assisting a retailer in obtaining acceptable quality; 6. To assist plant management in controlling quality and plant sanitation; 7. As guidance in labeling and advertising the products, including use of official marks of inspection; and 8. To assure compliance with minimum requirements of quality, size and condition under Marketing Orders and Agreements.

Wood: It's everywhere. The stuff literally grows on trees. We use it every day of our lives. Of course, this book is made from wood.Timber is one of our most valuable and vulnerable natural resources, and the best way to protect it is to make sure we use it properly. This in-depth guide from the United States Department of Agriculture tells you everything you've ever wanted to know about wood-and then some.Whether you're a master woodworker or a weekend do-it-yourselfer, this is the ultimate reference material for any trip to the lumberyard. Learn which type of wood you should be using for each project Know the physical properties of different types of wood - and why it matters Get to know the characteristics and recommended uses of various woods Learn the best methods for fastening and finishing Get tips for fire safety, and the long-term care of wood

CONTENTSLetter of TransmittalIntroduction. By Charles W. Dabney, Jr., Ph.DHistory and General Statistics of Cotton. By R. B. HandyBotany of Cotton. By Walter H. Evans, Ph.DChemistry of Cotton. By J. B. McBryde and W. H. BealClimatology and Soils. By Milton WhitneyThe Manuring of Cotton. By H. C. White, Ph.DCultivated Varieties of Cotton. By S. M. Tracy, M. SCulture of Cotton. By Harry HammondExperiments in Cotton Culture by the Experiment StationsDiseases of Cotton. By George F. Atkinson, M. SThe Insects Which Affect the Cotton Plant in the United States. By L. O. Howard, Ph.DThe Handling and Uses of Cotton. By Harry HammondThe Feeding Value of Cotton-Seed Products. By B. W. KilgoreSupplemental Bibliography of Cotton This book was originally published in 1896.

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