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' Exhibit I - Soils Information <br />' Much of the site has been <br />reviousl <br />dist <br />rbed d v <br />a <br />r <br />littl <br />t <br />il <br /> p <br />y <br />u n <br />e <br />y <br />e <br />opso <br />' was salvaged from former workings. A site specific soils evaluation was <br /> conducted on the new areas to be disturbed for the purposes of determining <br />' available topsoil stripping thicknesses. Exposures in the existing pit and <br /> other various loc ations, including an open pipeline trench, on site were <br />' examined as well as attempts to excavate random sha llow pits to examine the <br />' soil profile.However, frozen ground prevented completion of excavations. <br /> Additional information was obtained from the U.S.D.A Soil Conservation <br />' Service (SCS). The soil types for this site have been mapped by soil <br /> scientists of the SCS in an as yet unpublished document. Descriptions of <br />' the soil types present follow. <br />' The soil mapping units that occur on the area to be disturbed are <br /> classified as the Sycle sandy loam and the Pescar sandy loam. The Sycle <br />' soil is distributed over most of the area to be affected. The Pescar soil <br /> is present only along the extreme westerly side of the affected area. The <br />' remainder of the affected area has been denuded of soils by previous gravel <br /> operations. A soils map (Figure I-1) which illustrates the soil mapping <br />' <br /> units within the proposed permit area, follows the descriptions of the soil <br />' units below. <br /> The Sycle sandy loam is a well drained soil that has formed along <br />' gently sloping terraces of major drainages in alluvium overlying river <br /> deposited cobble and gravel. In the proposed permit area, the surface <br /> <br /> slopes from about one to three percent. Typically, the topsoil layer is a <br /> brown fine sandy loam about 10 inches thick. The subsoil is a reddish <br /> brown sandy clay loam about 12 inches thick that may contain a considerable <br /> <br /> <br />