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• 2.04.9 <br />Typically the surface layer is pinkish gray loam about 5 inches thick. The <br />subsoil is brown or light brown clay loam about 17 inches thick. The <br />substratum is white channery loam. Hard sandstone is at a depth of about <br />30 inches. <br />Permeability is moderate, and available water capacity is moderate. <br />Effective rooting depth is about 20 to 40 inches. Surface run-off is medium <br />to rapid. The hazard of erosion from wind is moderate and from water is <br />high. <br />Included with this soil in mapping are a few small area of Kech, Potts, <br />Lazear, and Shavano soils. Also included are areas of Progresso soils that <br />have a channery surface layer and areas where sandstone bedrock crops <br />out. <br />The native vegetation on this soil consists mainly of pinyon, juniper, big <br />• sagegbrush, Indian ricegrass, needleandtrhead, Junegrass, native bunch <br />bluegrass, and wheatgrass. <br />Some areas of this soil are in native vegetation and are used for grazing of <br />livestock and wildlife and for recreational purposes. Some areas are used <br />for irrigated pasture. <br />This soil is suited to all of the crops commonly grown in the survey area, <br />except those which require a long growing season. Extreme care is needed <br />to prevent wind and water erosion. Maintaining the content of organic matter <br />is important. Light and frequent application of irrigation water is necessary. <br />This soil can be used for continuous row crops or can be planted to grasses <br />and legumes about one-fourth of the time. Use of green manure crops, use <br />of crop residue, good management of irrigation water including grasses and <br />legumes in the cropping system, land leveling, and minimum tillage help to <br />maintain organic matter content and to control erosion. Leveling operations <br />and crop yields may be limited by moderately shallow soil depth. Shortness <br />of the growing season may also limit yields. <br />L J <br />PR-O6 2.04 -53 - 8/01 <br />APPRovEO <br />~/~ G/oz <br />