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Contents <br /> Preface.............................. ....................................................... ...............................2 <br /> HowSoil Surveys Are Made..................................................................................5 <br /> SoilMap..................................................................................................................7 <br /> SoilMap................................................................................................................8 <br /> Legend..................................................................................................................9 <br /> MapUnit Legend................................................................................................10 <br /> MapUnit Descriptions........................................................................................10 <br /> Teller-Park Area, Colorado, Parts of Park and Teller Counties......................13 <br /> 7—Bassel very gravelly sandy loam, 15 to 55 percent slopes....................13 <br /> 28—Dumps, dredge tailings........................................................................14 <br /> 34—Fulvance cobbly loam, 20 to 50 percent slopes...................................14 <br /> 41—Girardot-Platdon complex, 0 to 1 percent slopes.................................15 <br /> 44—Hartbuckle fine sandy loam, 0 to 1 percent slopes..............................17 <br /> 47—Hodden sandy loam, 1 to 5 percent slopes.........................................18 <br /> 72—Monchego sandy loam, 0 to 1 percent slopes.....................................19 <br /> 79—Platdon loam, frequently flooded, 0 to 3 percent slopes......................20 <br /> 84—Redspoon loamy fine sand, 5 to 20 percent slopes.............................21 <br /> 85—Redspoon-Chubbs complex, 8 to 45 percent slopes...........................22 <br /> 98—Silverheels sandy loam, 1 to 5 percent slopes....................................23 <br /> 99—Spinney mucky peat, 0 to 1 percent slopes.........................................24 <br /> 113—Water.................................................................................................25 <br /> References............................................................................................................27 <br /> 4 <br />