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Forest Regeneration Handbook
Forest Regeneration Handbook A guide for forest owners, harvesting practitioners, and public officials Editors: Jeffrey S. Ward The Connecticut Agricultural Experiment Station, New Haven Thomas E. Worthley University of Connecticut, Cooperative Extension Contributors: The Connecticut Agricultural Experiment Station Sharon M. Douglas Plant Pathology and Ecology Carol R. Lemmon Entomology Uma Ramakrishnan Forestry and Horticulture J.P. Barsky Forestry and Horticulture Department of Environmental Protection Martin J. Cubanski Division of Forestry Peter M. Picone Wildlife Division Production editor and layout: Paul Gough Graphics: Jeffrey S. Ward Funding provided by U.S. Forest Service, Northeast Area, State and Private Forestry The Connecticut Agricultural Experiment Station, New Haven University of Connecticut, Cooperative Extension Connecticut Department of Environmental Protection Forest Regeneration Handbook A guide for forest owners, harvesting practitioners, and public officials Editors: Jeffrey S. Ward The Connecticut Agricultural Experiment Station, New Haven Thomas E. Worthley University of Connecticut, Cooperative Extension Contributors: The Connecticut Agricultural Experiment Station Sharon M. Douglas Plant Pathology and Ecology Carol R. Lemmon Entomology Uma Ramakrishnan Forestry and Horticulture J.P. Barsky Forestry and Horticulture Department of Environmental Protection Martin J. Cubanski Division of Forestry Peter M. Picone Wildlife Division Production editor and layout: Paul Gough Graphics: Jeffrey S. Ward Funding provided by U.S. Forest Service, Northeast Area, State and Private Forestry The Connecticut Agricultural Experiment Station, New Haven University of Connecticut, Cooperative Extension Connecticut Department of Environmental Protection Introduction Forests are dynamic. Seedlings germinate, grow, compete with each other and with larger trees. Some survive for hundreds of years. Change will happen. Which species will be predominant in the future forest depends not only on climate and soils, but also on management decisions made today. -
Creamery & Soda Fountain
CREAMERY & SODA FOUNTAIN EVERY DAY, 11AM – CLOSE ICE CREAM FAT STRAW AFFOGATO · 7 6 FLOATS · MILKSHAKES & Salted Caramel House-made syrups and 7 MALTS · Dulce de Leche jerk soda. Handspun to order. Farmers Blend Coffee Chocolate or Vanilla Thick, Slow Churned ice cream flavor of your choice, Vanilla Root Beer whipped cream Chocolate draft root beer soda, vanilla ice cream Founding Spirits American All Shaked Up vanilla ice cream, creamy Whiskey & Cornflakes Ginger Cooler hot espresso or ginger soda, vanilla ice cream house-made peanut butter, choose: caramel, banana cold nitro brew Coffee add: Founding Spirits Compass Coffee, vanilla, EGG CREAM · 4.25 Arroyo’s “Never Bitter” Amaro coffee ice cream shot +6 or donut +1 Chocolate or Vanilla Cherry Philly* vanilla and cherry soda, CARAMEL CORN · 4 vanilla ice cream Orange Creamsicle Monkey Mix Orange Creamsicle Ramos* S’mores orange soda, vanilla bean syrup, Coffee Chocolate-Almond vanilla ice cream Caramel Crunch Cherry Caramel Crunch HOUSE-CHURNED ICE CREAM SINGLE SCOOP 3 DOUBLE SCOOP 5 cup or waffle cone Black Sheep Vanilla Founding Spirits American Strawberry Cheesecake Whiskey & Cornflakes Chocolate Mint Chip Texas Pecan Brickle Strawberry Peanut Butter Brownie Salted Caramel Dulce de Leche Frozen Yogurt Cinnamon Farmers Blend Coffee CLASSIC SUNDAES SPECIALTY SUNDAES Hot Fudge 6 Crunchy Potato Peanut 10 Banana Split 7 Butter Caramel Bananas Foster 7 Death by Chocolate 10 Cherries Jubilee 7 The Valley Gorge 16 8 scoops of ice cream with toppings, Strawberry Shortcake 7 brûléed bananas, -
Brecksville Menu
Brecksville Menu Flavors Junior 2.35 Medium 3.00 Large 4.00 Waffle Cone .75 extra Deluxe Waffle Cone 1.25 extra Orange Blossom Vanilla Banana Chocolate Pecan Honey Pecan Mint Chocolate Chip Chocolate Chocolate Chip Chocolate Cookies n’ Cream Chocolate Peanut Butter Strawberry Coconut Sea Salt Caramel Pint 5.25 Quart 9.25 Sundaes Junior 3.00 Medium 4.15 Large 5.75 Chocolate Cherry Hot Fudge Strawberry Cherry Cordial Peach Pineapple Blueberry Chocolate Marshmallow Peanut Butter Red Raspberry Raspberry Truffle PB Fudgie Marshmallow Peanut Butter Mallow Hot Caramel Butterscotch SHAKES & MALTS 4.75 malts .50 extra Vanilla Pineapple Coconut Chocolate Banana Mint Chocolate Chip Pineapple Blueberry Peanut Butter Cherry Chocolate Chocolate Chip Raspberry Sea Salt Caramel Chip Chocolate Peanut Butter Strawberry Hot Fudge Strawberry – Banana Other Goodies Big Bee Buddies 4.00 Big Bee Bars 3.50 Tripleberry Mangoberry Swirl Smoothies & Drinks 4.00 Fruit Blends Chocolate raspberry Swirl Mocha Espresso 3.50 4.00 with ice cream Oreo Blast Original Peanut Butter Banana (Strawberry, Pineapple, Banana) Pina Colada Mango Sunrise Root beer Float Pineapple Mango Razzle Berry Chocolate Soda Strawberry Banana Vanilla Soda Strawberry Peach Melba Premium Sundaes Junior 4.25 Medium 5.40 Large 7.00 Turtle Butter Pecan Banana Caramel Pecan Junior 3.75 Medium 4.90 Large 6.50 Peanut Butter Cup PB Brownie Tin Roof Junior Banana Split 4.95 Vanilla and Chocolate ice cream with strawberries and chocolate sauce, and nuts. Hot Fudge Brownie 4.95 Vanilla ice cream, homemade brownies, and hot fudge. Bananas Foster 4.95 Banana ice cream, hot caramel, bananas, and nuts. -
Non-Timber Forest Resources Information Compendium
Future Forest Products and Fibre Use Backgrounder: Non-Timber Forest Resources Information Compendium Prepared for: Omineca Beetle Action Coalition By: Ashley Kearns and Greg Halseth Community Development Institute University of Northern British Columbia January 2009 Future Forest Products and Fibre Use Backgrounder: Non-Timber Forest Resources in the OBAC Region Table of Contents Page Number About this Project iii Acknowledgements iv Project Availability v Contact Information v 1. Introduction 1 2. Agroforestry 3 2.1 Alley Cropping 6 2.2 Integrated Riparian Management and Timber Belting 8 2.3 Forest Farming 10 2.4 Silvopasture 12 3. Energy Production 14 3.1 Biomass Energy 16 4. Birch Products 19 5. Botanical Products 22 5.1 Beauty Products 24 5.2 Herbal Health Products 26 6. Crafts and Wild Flowers 29 7. Eco-services 31 7.1 Carbon Sequestration 33 7.2 Eco-tourism 36 8. Traditional Ecological Knowledge 39 9. Wild Greenery and Christmas Trees 41 10. Honey and Honey Products 43 i UNBC Community Development Institute 2009 Future Forest Products and Fibre Use Backgrounder: Non-Timber Forest Resources in the OBAC Region Table of Contents Page Number 11. Wild Edibles 46 11.1 Wild Fruits and Berries 46 11.2 Wild Vegetables and Seasonings 48 11.3 Wild Mushrooms 50 12. Sustainable Landscaping 53 13. General Links for Non-Timber Forest Resources 55 14. References 58 ii UNBC Community Development Institute 2009 Future Forest Products and Fibre Use Backgrounder: Non-Timber Forest Resources in the OBAC Region About this Project The Mountain Pine Beetle infestation has had, and will continue to have, an impact on the timber supply and forest sector in northern British Columbia. -
Bananas Foster Serves 4
Bananas Foster Serves 4 Developed in New Orleans in the 1950s, this dessert is easily assembled and guaranteed to satisfy all those around the table. The legend behind the dish stems from an abundance of bananas. At the time, New Orleans was a major port for banana imports. The chef, Paul Blangé, of famous New Orleans restaurant, Brennan’s, devised the dessert to make use of the area’s banana largesse. The dish was named for a friend of the restaurant’s owner, Richard Foster. Whether or not the dish is flamed, the dessert’s reputation as a delicious dessert is well- deserved. Ingredients: 2 bananas, sliced diagonally 1 lemon, juiced 4 tablespoons salted butter 1/2 cup light brown sugar, packed 1/4 teaspoon cinnamon 2 tablespoons banana liqueur 1/4 cup white rum 1 pint vanilla ice cream 1/2 cup toasted, chopped pecans (optional) Directions: 1. Gather and prep all the ingredients – this is a dish that happens quickly! (We even like to pre- scoop the ice cream and have it ready for the individual serving bowls.) 2. Peel, then cut the bananas on the diagonal into 1/2-inch thick slices. Toss the slices with the lemon juice to reduce browning. (The original Bananas Foster cuts the bananas in half lengthwise; we like the more manageable diagonal slices for easier serving and eating.) 3. In a low-sided skillet, melt the butter and add the brown sugar and cinnamon. Allow the mixture to heat and become bubbly. 4. Add the banana slices carefully – the butter-sugar mixture is very hot and can create splatters. -
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
To Be Passed Upon Arrival Butler Passed Hors D' Oeuvres Seafood
To Be Passed Upon Arrival White Wine Aperol Prosecco Cocktail Sparkling Water Butler Passed Hors d’ Oeuvres (Please Select Six) Seafood Miniature Lobster Roll Salmon Cakes Lump Crab “Louie” (GF) Mahi Mahi Tostado Sesame Seared Wasabi Tuna Seafood Po’ Boy Crab Rangoon Bacon Wrapped Scallops (GF) Scallop Ceviche (GF) Seafood Fondue Savory Baby Lamb Chops (GF) Short Rib & Muffin Steak & Potatoes (GF) Negimaki Buffalo Chicken Slider Chicken Eggroll Grilled Pork & Kimchi Pork Belly, Pickled Grapes General Tso’s Chicken Meatballs Beef & Apple Crostini 66 Central Avenue Wolcott, Connecticut 06716 | t. 203 879-FARE (3273) | TheLakeHouseCatering.com 1 Vegetarian Eggplant Chip, Ricotta Cheese (GF) Avocado Toast Polenta Square, Tomato Chutney (GF) Sweet Potato Tempura Flatbread, Goat Cheese, Arugula Szechwan Tofu Lollipops “Spoonful” Vegetable Crudité (GF) Beet Hummus Bruschetta Potato Pancake, Summer Salad (GF) Buffalo Cauliflower Bites Potato Crusted Eggless Tomato Quiche Artichoke Fritters “Reef n’ Beef” Bar To Be Served From A Buffet Fried Calamari, Marinara Sauce Mussels, Shallots & White Wine On The Half Shell Little Neck Clams Blue Point Oysters Tabasco & Horseradish Mignonette Dressing, Cocktail Sauce Lemon Wedges Jumbo Shrimp Cocktail ($2.50++ Per Shrimp Additional) Carpaccio of Beef Asiago Cheese Tomato Bruschetta Flat Breads & Breadsticks Enhancement Stations may be added at an additional charge Please see our Enhancement Menu Or Your Banquet Manager will be happy to custom design your menu with you 66 Central Avenue Wolcott, Connecticut -
Happy Beginnings
BRICK BRUNCH (Phase 3 One-Use Limited Menu) Saturday, Sunday & Holiday’s; 11:00-3:00 Happy Beginnings Bananas Foster w/Van. Ice Cream w/Rum, Van. extract, Cinnamon & cut Walnuts 6.5- Big Brownie Sundae House-made Choc. Brownie w/Vanilla Ice Cream & Choc Sauce 7.5- Crepes w/Berries ala Mode Crepe w/Berries & Vanilla Ice Cream on top w/Powdered Sugar 7.5- Eats Fruit Crepe 6.5- 3 Crepes w/seasonal Fruit, Whipped Cream, Powdered Sugar & Maple Bourbon Syrup Brick Big Breakfast 10- 2 Eggs any style w/choice Bacon or Sausage Links; w/Buttermilk Biscuit, Hash Browns & Grits Ham Scrambler 10- 3 Eggs scrambled w/Ham & Cheddar; choice Bacon or Sausage Links; w/Hash Browns Three Cheese Omelette 10- 3 Eggs folded w/Mozzarella, Cheddar & Swiss cheeses; served w/Biscuit & Hash Browns Brickfest Burrito 11- 3 Eggs scrambled, diced Bacon, Onions, Jalepenos & Peppers & Cheddar in Flour Tortilla; w/Hash Browns West Coast Omelette 11- 3 Eggs folded w/Spinach, Shrimp & Mozzarella served w/Biscuit & Hash Browns Veggie Omelette 11- 3 Eggs w/Green Peppers, Mushrooms, diced Tomatoes, Onions & Spinach; w/ Biscuit & Hash Browns Biscuits & Gravy 11- 2 fresh-baked Biscuits w/House White Sausage Gravy; w/Hash Browns Caprese Eggs Benedict 11 - English Muffin, Poached Egg, Mozz, fried Red Tomato & house-Hollandaise & Basil w/Hash Browns Black Forest Eggs Benedict 12 - English Muffin, Ham, sautéed Spinach, Poached Egg & house- Hollandaise Sauce w/Hash Browns Bananas Foster French Toast 12- 3 slices w/sliced Bananas; sprinkled w/chopped Pecans & Caramel. Finished w/Powdered -
ACCESSORIES for WEDDING PACKAGES ACCESSORIES Perfect for Any Package
ACCESSORIES FOR WEDDING PACKAGES ACCESSORIES Perfect for any package... Ambiance Ambiance Bundle $7.95 per person Includes chair covers, bows/wraps, lighting, and menu cards (additional upgrades available) Choose from traditional chair covers with bows or fitted modern chair covers with wraps plus jewels Fitted modern chair covers $2.00 each Coordinating fitted modern table dressing included Add modern chair wraps - additional $2.00 each Add jewels on chair wraps - additional $1.00 each (Satin or organza chair bows may be substituted if desired) Traditional chair covers $2.00 each Coordinating traditional table linens included Add satin or organza chair bows - additional $2.00 each (Modern chair wraps may be substituted if desired) dynamic multi-hued led lighting $995 flat rate Personalized printed menu cards $2.00-$3.50 each Now in 3 designs with 25 paper options plus the option to print your logo on the cards. Min order of 50 cards. Classic paper selections - $2.00 each Color paper selections - $3.00 each Metallic paper selections - $3.00 each Add your custom logo to the top (color printing only available on light colored papers) - additional $.50 each Customized ice sculpture $350 flat rate Displayed during cocktail hour (upgraded ice sculpture designs are available for an additional $150) Services Valet Parking $2.50 per person Ceremony Outdoor $5.00 per person Indoor $3.00 per person Aperitif stations attended by our uniformed chefs Mediterranean Market $5.95 per person please note 13-9 Menu Edition Menu details may be subject to change or vary slightly. It is our pleasure to cater to dietary restrictions and food allergies. -
OMAHA DRUGGIST M
OMAHA DRUGGIST m The best plastic dress DENVER MUD ing made—gives your customers better quali ty, more quantity, quicker results, at almost half the price. Don’t let your customers be deceived—give them the best at Before the War Prices— 25c size Denver Mud $2,00 the dozen 50c size " " 4,00 the dozen $1.00 size M " 8,00 *the dozen 2,00 size " " 16,00 the dozen $12.00 lot less 5% discount and 10% in FREE GOODS. 25.00 lot less 10$ discount and 10$ in FREE GOODS. ORDER FROM YOUR JOBBER TODAY. MADE OIVLY BY THE GERMICIDE CO., DENVER, COLO. m @ = This head line Has been before the public for more than forty years, resulting in great profit to the retail trade. Along came imitation Castorias and thousands upon thousands of dollars have been spent to connect the signature OF with the original and Genuine Castoria that your sales may be promoted and our trade mark protected. Fletcher’s Castoria has been one of our greatest sellers, and our continued advertising will keep it at the top. Our Candy Bags and Counter Wrappers will Help You and Save Money ASK FOR THEM The Centaur Company, 250 West Broadway, New York City 2 OMAHA DRUGGIST FOR NEARLY SEVENTY YEARS HOSTETTER’S STOMACH BITTERS have maintained a national reputation as a family medicine in all cases of DYSPEPSIA, INDIGESTION and STOMACH DISORDERS Any Jobber Can Supply You THE HOSTETTER COMPANY 60 Water St./ Pittsburgh Pa. m ------------- [H @1 Is] lal The following goods contain nothing to TO RETAIL DRUGGISTS conilict with the Food and Drug Act, Send us your Telephone Book or Mailing List June 30, 1906, and require no label: and we w ill’mail our literature with your name andaddress as agents. -
Notes on Alcohol in Pre-Russian Siberia
SINO-PLATONIC PAPERS Number 277 April, 2018 Notes on Alcohol in Pre-Russian Siberia by Thomas T. Allsen Victor H. Mair, Editor Sino-Platonic Papers Department of East Asian Languages and Civilizations University of Pennsylvania Philadelphia, PA 19104-6305 USA [email protected] www.sino-platonic.org SINO-PLATONIC PAPERS FOUNDED 1986 Editor-in-Chief VICTOR H. MAIR Associate Editors PAULA ROBERTS MARK SWOFFORD ISSN 2157-9679 (print) 2157-9687 (online) SINO-PLATONIC PAPERS is an occasional series dedicated to making available to specialists and the interested public the results of research that, because of its unconventional or controversial nature, might otherwise go unpublished. The editor-in-chief actively encourages younger, not yet well established, scholars and independent authors to submit manuscripts for consideration. Contributions in any of the major scholarly languages of the world, including romanized modern standard Mandarin (MSM) and Japanese, are acceptable. In special circumstances, papers written in one of the Sinitic topolects (fangyan) may be considered for publication. Although the chief focus of Sino-Platonic Papers is on the intercultural relations of China with other peoples, challenging and creative studies on a wide variety of philological subjects will be entertained. This series is not the place for safe, sober, and stodgy presentations. Sino- Platonic Papers prefers lively work that, while taking reasonable risks to advance the field, capitalizes on brilliant new insights into the development of civilization. Submissions are regularly sent out to be refereed, and extensive editorial suggestions for revision may be offered. Sino-Platonic Papers emphasizes substance over form. We do, however, strongly recommend that prospective authors consult our style guidelines at www.sino-platonic.org/stylesheet.doc. -
An Arboreal Guide of the Wilderness
^'3^J FRANKLIN BVRK COALITION BULLETIN rpayig/^ A publication of THE FRANKLIN PARK COALITION 319 Forest Hills St., Boston, MA 02130 522-7431 REALGOIEK of ti^WILDERNESS BOSTON PUBLIC LIBRARY Property 0! BOSWn REDEVELOPMENT AUUiOivlIT Lihrsry Digitized by the Internet Archive in 2010 with funding from Boston Public Library http://www.archive.org/details/arborealguideofwOOburc : INTRODUCTION The Wilderness is a heavily wooded section of Franklin Park o£ about 100 acres. It is bordered by Forest Hills Street, Circuit Drive and Glen Road in Jamaica Plain. These roads make the Wilderness a self-contained section of the Park. In the early 18th century, the area was called "the rocky wilderness area". F. L. Olmsted used this old designation when he laid out the sections of Franklin Park. It's easy to see why the area was so named by early Roxbury residents. Even today it is rocky and heavily wooded with steep cliffs and marshy lowland. At its highest point - 185 feet above sea level - a commanding view of Jamaica Plain overlooking Moss Hill can be seen. The Wilderness was never farmed or logged until it was purchased by the city in 1883 for Franklin Park. Two roads cut it in thirds and the edge along Forest Hills Street contained several big estates (one of which survives today at 235 Forest Hills Street). One of these estates was that of Joseph Ellicott. He lived in a big white house near the 99 steps. The Olmsted firm used this house as a field office after Ellicott sold it and subsequently named Ellicott Arch, Ellicott Cottage (destroyed) and Ellicott Dale after the previous owner.