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           The Extension Agent's Handbook for Emergency Preparation and Response 
 A Special Project by Texas Agricultural Extension Service and Hazard Reduction and Recovery
Center with funding provided by Extension Service-United States Department of Agriculture
     Dr. D. L. Bilbo                               Jay Todd
    Project Director                          Project Associate

     Introduction

The Extension Agent's Handbook for Disaster Preparedness and Response can be a valuable
response tool for you, the Extension agent, in times of emergency or as an aid in preparedness
education activities.  The Handbook is divided into two parts to provide the information you need
in an easy-to-use format.  The first section of the Handbook, General Family Preparedness,
provides basic information you may need to access quickly in any disaster or emergency situation. 
It also may be used as a preparedness education tool for the public.

The second section of the Handbook covers 10 disaster specific situations.  For the purposes of
this manual, a disaster is any event which drastically affects a person's life or livelihood.  Floods,
fires, hurricanes, tornadoes, winter storms, earthquakes, droughts and volcanic eruptions are
considered to be natural disasters, events over which one usually has no control. Radiological and
hazardous materials, accidents may be caused by the failure of people to maintain control over the
operation, transportation or storage of certain materials.  In addition to an overview of the disaster,
each section provides a series of preparedness measures and post-disaster responses that should be
taken in conjunction with those outlined in the General Family Preparedness section.
This handbook is not intended to cover every situation.  It provides basic information you will need
for a disaster situation and early post-disaster response.  Because every community is different,
special consideration for the local area should be taken into account along with the information
provided in the Handbook. Pages and sections of the Handbook may be removed and
photocopied. Information is structured in a manner conducive to public use. Extension agents are
encouraged to provide copies of the material to the public both as "preventive education" and for
response needs. This Handbook was developed as a joint effort of Extension Service-United States
Department of Agriculture, the Texas Agricultural Extension Service and the Hazard Reduction
and Recovery Center, Texas A&M University.

The information given herein is for educational purpose only. Reference to commercial products
or trade names is made with theunderstanding that no discrimination is intended and no
endorsement by the Texas Agricultural Extension Service is implied. Educational programs
conducted by the Texas Agricultural Extension Service serve citizens of all ages regardless of
socioeconomic level, race, color, sex, religion, disability or national origin. Issued in furtherance of
Cooperative Extension Work in Agriculture and Home Economics, Acts of Congress of May 8,
1914, in cooperation with the United States Department of Agriculture.  Zerle L. Carpenter,
Director, Texas Agricultural Extension Service, The Texas A&M University System.  9/94             
   

 Acknowledgments
  The following agencies and individuals have contributed to the development of this handbook.
  American Red Cross-National Headquarters American Red Cross-Brazos Valley Chapter
Arkansas Cooperative Extension Colorado Earthquake Hazard Reduction Program (CEHRP)
Federal Emergency Management Agency Florida Cooperative Extension Service Hazard
Reduction and Recovery Center-Texas A&M University Agriculture-Agriculture (Ag-USDA)
United States Fire Administration (USFA) Washington State Cooperative Extension  Meri K.
Appy - NFPA Dr. David Bilbo - TAEX/HRRC Dr. Wayne Blanchard - FEMA Dr. Judith Bowers
- ES-USDA Dr. Billy Caldwell - NC Extension Jim Coyle - USFA Dr. Chester Fehlis - TAEX Dr.
Guy Fipps - TAEX Wilma Hammet - NC Extension Dr. Phil Hamman - TAEX Catherine Henry -
NC EM Dr. Glenda Herman - NC Extension Dr. Jennie Kitching - TAEX Harriet Jennings - NC
Extension Virginia Kimball Dr. Bruce Lesikar - TAEX Shirley Lewis - TAEX Dr. Elizabeth
Limersal - FEMA  Dr. Rocky Lopes - ARC Mary Fran Myers - Natural Hazards Center Dr.
Sherry Oaks - CEHRP Dr. Nell Page - TAEX Greg Parham - ES-USDA Dr. Susan Quiring -
TAEX Brad Rein - ES-USDA Gordon Riall - TAEX Dr. Milo Schult - AR Extension Greg Stark
- Texas Agri-Business Electric Bob Stephens - WA Extension Dr. John   Sweeten - TAEX
William Thomas - B/CS Red Cross Jay Todd - TAEX Dr. Doug Welsh - TAEX Dr. Dennis
Wenger - HRRC Don Wernly - National Weather Service Sandra Zaslow - NC
ExtensionSupplemental funding for reproduction and distribution provided by the College of
Architecture Texas A&M University.

           General Family Preparedness

  Disasters can affect any part of the United States at any time of the year, swiftly and without
warning.  Most people don't think of a disaster until it is too late; then they suddenly realize how
unprepared they are for the massive changes it makes in their lives. Local officials can be
overwhelmed and emergency response personnel may not be able to reach everyone who needs
help right away. Each type of disaster requires clean-up and recovery.  The period after a disaster
is often very difficult for families, at times as devastating as the disaster itself.  Families which are
prepared ahead of time can reduce the fear, confusion and losses that come with disaster.  They
can be ready to evacuate their homes, know what to expect in public shelters and how to provide
basic first aid.

       Family Disaster Supply Kit

 One of the first steps toward preparedness is the creation of a family disaster supply kit.  This will
help families get through the first few days after a disaster. Public shelter after a disaster may not
offer some of the basic necessities. The development of a kit will make a stay in a public shelter
more comfortable,should it be necessary.  Store the kit in a convenient place known to all family
members. Store items in airtight bags or containers. Replenish the kit twice a year.  Include six
basic items: Water,Food,First Aid Kit, Tools and Supplies, Clothing and Bedding, Special Items:

   1.  Water
    Store water in clean plastic containers such as thoroughly washed and rinsed soft drink bottles
with tight fitting screw-on caps. Store 1 gallon per day per family member (2 quarts for drinking, 2
quarts for food preparation/ sanitation).  Children, nursing mothers and ill people will need more. 
A 3-day supply of water should be stored for every family member. Replace water every 6
months. 

  2.  Food
  Store at least a 3-day supply of non-perishable food.  Select foods that require no refrigeration,
preparation or cooking and little or no water.  If you must heat food, pack a can of sterno.  Rotate
these foods into the regular diet frequently to keep the supply fresh.  In a disaster supply kit
include: Ready-to-eat canned meats, fruits and vegetables Canned juices, milk, soup (if powdered,
store extra water) Staples such as sugar, salt, pepper High energy foods such as peanut butter,
jelly, crackers, granola bars, trail mix, 2-inch and 4-inch sterile gauze pads (4-6 of each),
Hypoallergenic adhesive tape, Triangular bandages (3), 2-inch and 3-inch sterile roller bandages (3
rolls each), Scissors, Tweezers, Needle, Moistened towelettes, Antiseptic, Thermometer Tongue
blades (2), Sunscreen, Tube of petroleum jelly or other lubricant, Assorted sizes of safety pins,
Cleansing agent/soap, Latex gloves (2 pairs), Non-prescription drugs, Aspirin or nonaspirin pain
reliever, Anti-diarrhea medication, Antacid (for stomach upset), Syrup of Ipecac (use to induce
vomiting if advised by the Poison Control Center), Laxative, Activated charcoal (use if advised by
the Poison Control Center)

 4.  Tools and Supplies
    Various tools and supplies may be needed for temporary repairs or
    personal needs.  Include these items in your disaster supply kit:
    Battery operated radio and extra batteries
    Flashlight and extra batteries
    Non-electric can opener, utility knife
    Map of the area (for locating shelters)
    Cash or traveler's checks, change
    Fire extinguisher: small canister, ABC type
    Tube tent
    Pliers
    Tape
    Compass
    Matches in waterproof container
    Aluminum foil
    Plastic storage containers
    Signal flare Paper, pencil
    Needles, thread
    Medicine dropper
    Shut-off wrench, to turn off household gas and water
    Whistle
    Plastic sheeting
    Mess kits or paper cups, plates and plastic utensils
    Emergency preparedness manual
    Sanitation
    Toilet paper
    Soap, liquid detergent
    Feminine hygiene supplies
    Personal hygiene items
    Plastic garbage bags, ties (for personal sanitation uses)
    Plastic bucket with tight lid
    Disinfectant
    Household chlorine bleach
    
  5. Clothing and Bedding
     Your disaster supply kit should include at least one complete change
     of clothing and footwear per person.  Items to include are:
     Sturdy shoes or work boots
     Rain gear Blankets or sleeping bags
     Hat and gloves
     Thermal underwear
     Sunglasses
  
  6.  Special Items
  Family members may have special needs.  Other items you may add to your kit include:
  For Babies:
    Formula, Diapers, Bottles, Powdered milk, Medications, 

For Adults:
Heart and high blood pressure medication, Insulin, Prescription drugs, Denture needs, Contact
lenses and supplies, Extra pair of eye glasses, Games and books.

  Important Family Documents:
  Keep these in a waterproof, portable container. Wills, insurance policies, contracts, deeds,
 stocks and bonds, Passports, social security cards, immunization records, Bank account numbers,
Credit card account numbers and companies,Inventory of valuable goods, important telephone
numbers,Family records (birth, marriage,death certificates)

            4-Step Family Preparedness Plan

  In addition to your family disaster supply kit, develop a family preparedness plan.  This plan
needs to be known to all family members.  A basic preparedness plan has four steps: Do your
homework  Create a family disaster plan Make a checklist and periodically update it Practice and
maintain your plan 

1.  Do your homework
  Find out what disasters could happen in your area.  Contact your local emergency management
or civil defense office and American Red Cross chapter to:
  Learn which disasters are possible where you live and how these
  disasters might affect your family.

    Request information on how to prepare and respond to each potential disaster.
    children's school or day-care center, as well as other places where your family spends time.
    Develop a list of important telephone numbers (doctor, work, school, relatives) and keep it in
    a prominent place in your home. Ask about animal care.  Pets may not be allowed inside
shelters
    because of health regulations.

           2.  Create a family disaster plan

  Discuss with your family the need to prepare for disaster. Explain the danger of fire, severe
weather (tornadoes, hurricanes) and floods to children. Develop a plan to share responsibilities and
how to work together as a team. Discuss the types of disasters that are most likely to occur and
how to respond. Establish meeting places inside and outside your home, as well as outside the   
neighborhood.  Make sure everyone knows when and how to contact each other if separated. 
Decide on the best escape routes from  your home.  Identify two ways out of each room. Plan how
to take care of your pets. Establish a family contact out-of-town (friend or relative).  Call this
person after the disaster to let them know where you are and if you are okay.  Make sure everyone
knows the contact's phone number. Learn what to do if you are advised to evacuate. 

      3.  Make a checklist and periodically update it  
 Post emergency telephone numbers by phones (fire, police, ambulance,  etc.). Teach your
children how and when to call 911 or your local EMS number for help. Show each family
member how to turn off the water, gas and electricity at the main valves or switches. Teach each
family member how to use a fire extinguisher (ABC type) and have a central place to keep it. 
Check it each year. Install smoke detectors on each level of your home, especially near bedrooms.
Conduct a home hazard hunt. Stock emergency supplies and assemble a disaster supply kit. Learn
basic first aid.  At the very
least, each family member should know CPR, how to help someone who is choking and first aid
for severe bleeding and shock.  The Red Cross offers basic training of this nature. Identify safe
places in your home to go for each type of disaster. Check to be sure you have adequate insurance
coverage.

          4.  Practice and maintain your plan

   Test children's knowledge of the plan every 6 months so they remember what to do. Conduct
fire
and emergency evacuation drills.  Replace stored water and food every 6 months. Test your smoke
detectors monthly and change the batteries once a year. 

   And...  In conjunction with the preparedness plan, working with neighbors can save lives and
property.  Meet with neighbors to plan how the neighborhood could work together after a disaster
until help arrives.  Members of a neighborhood organization, such as a home association or crime
watch group, can introduce disaster preparedness as a new activity. Know your neighbors' special
skills (medical, technical) and consider how to help neighbors who have special needs, such as
disabled and elderly persons.  Make plans for child care in case parents can't get home. 

            Preparing Children for Disaster

 As you develop your preparedness plan, include children in the planning process.  Teach your
children how to recognize danger signals.  Make sure they know what smoke detectors and other
alarms sound like.  Make sure they know how and when to call for help.  If you live in a 9-1-1
service area, tell your child to call 9-1-1.  If not, check your telephone directory for the number. 
Keep all emergency numbers posted by the phone. People with disabilities may need to take
additional steps to prepare for disaster.  If you are disabled or know someone who is, the following
precautions should be taken. Ask about special assistance that may be available to you in an
emergency.  Many communities ask people with disabilities to register, usually with the fire
department or emergency management office, so needed help can be provided quickly in an
emergency. If you currently use a personal care attendant obtained from an agency, check to see if
the agency has special provisions for emergencies (e.g.  providing services at another location
should an evacuation be ordered).

    Determine what you will need to do for each type of emergency.  For example, most people
head for a basement when there is a tornado warning, but most basements are not wheelchair
accessible.  Determine in advance what your alternative shelter will be and how you will get there. 
Learn what to do in case of power outages and personal injuries.  Know how to connect or start a
back-up
 power supply for essential medical equipment. If you or someone in your household uses a
wheelchair, make more than one exit from your home wheelchair accessible in case the primary
exit is blocked. Consider getting a medic alert system that will allow you to call for help if you are
immobilized in an emergency. Store back-up equipment, such as a manual wheelchair, at a
neighbor's home,school or your workplace. Avoid possible hazards by fastening shelves to the wall
and placing large, heavy objects on the lower shelves or near the wall. Also hang pictures or
mirrors away from beds.  Bolt large pictures or mirrors to the wall. Secure water heaters by
strapping them to a nearby wall.

     Special Preparations for the Hearing Impaired

  Deaf or hearing impaired individuals will have a more difficult time communicating after a
disaster.  People may not realize you can't hear warning signals and instructions, and may leave
you behind.  If there is a power failure, your teletypewriter will be useless, and communicating in
the dark will require a flashlight.  To avoid potential problems you should:

    Make sure you have a flashlight, pad and pencil by your bed at home.  Ask a neighbor to be
your source of information as it comes over the radio. Remind co-workers that you can't hear an
evacuation
order. If you are trapped in a room, knock on the door or hit objects together to let others know
you are there. 

     Special Preparations for the Visually Impaired

  Blind or visually impaired individuals will have a difficult time after a disaster if surroundings
have been greatly disrupted.  In addition, seeing eye dogs may be too frightened or injured to be
reliable.  Have an extra cane at home and work, even if you have a seeing eye dog.  If you are
trapped, make noise to alert others. Also keep in mind that, if electricity fails, blind people can
assist sighted people and potentially save lives.

              Evacuation Procedures

    Evacuations during a disaster are a common event.  Evacuation procedures vary by location and
disaster.  Contact your local emergency management or civil defense office for specific evacuation
plans. The amount of time you will have to evacuate depends on the disaster. Some disasters,such
as hurricanes, may allow several days to prepare.  Hazardous materials accidents may only allow
moments to leave.  This means that preparation is essential since there may not be time to collect
the basic necessities. Evacuations can last for several days.  During this time you may be
responsible for part or all of your own food, clothing and other supplies.


             Preparing for Evacuation

  Advance planning will make evacuation procedures easier.  First, you should have your family
disaster supply kit and plan ready. Additional steps that can aid preparedness include: 
  1. Review possible evacuation procedures with your family. Ask a friend or relative outside your
  area to be the check-in contact so that everyone in the family can call that person to say they
  are safe. Find out where children will be sent if they are in school when an evacuation is
  announced.

  2. Plan now where you would go if you had to evacuate. Consider the homes of relatives or
friends
  who live nearby, but outside the area of potential disaster.  Contact the local emergency 
  management office for community evacuation plans.  Review public information to identify
reception
  areas and shelter areas.

  3. Keep fuel in your car's gas tank at all times.  During emergencies, filling stations may be
  closed.  Never store extra fuel in the garage. 

  4. If you do not have a car or other vehicle, make transportation arrangements with friends,
   neighbors or your local emergency management office.

  5. Know where and how to shut off electricity, gas and water at main switches and valves.  Make
 sure you have the tools you need to do this (usually pipe and crescent or adjustable wrenches). 
 Check with your local utilities for instructions.

                 Evacuating

  When you are told to evacuate there are four steps you need to take:
  1. If there is time, secure your house. Unplug appliances. In a flood hazard area, store propane
  tanks or secure them safely to the structure. Turn off the main water valve. Take any actions
  needed to prevent damage to water pipes by freezing weather, if this is a threat.  Securely close
  and lock all doors, windows and garage.

  2.      Follow recommended evacuation routes.  Do not take shortcuts,
          they may be blocked.

  3.      Listen to the radio for emergency shelter information.

  4.      Carry your family disaster supply kit.

           Returning Home After the Disaster

  1.      Do not return until the local authorize doing so.  There may be leaking gas or other
          flammable materials present.  Use battery-operated flashlights for light.  If you
          suspect a gas leak, do not use any kind of light.  The light itself could cause an
          explosion.

  5.      If you smell leaking gas, turn off the main gas valve at the meter.
          If you can open windows safely, do so.

      Do not turn on lights they can produce sparks that may ignite the gas.        
 Leave the house immediately and notify the gas company or the
         fire department.

      Do not reenter the house until an
         authorized person tells you it is safe to do so.

  6.      Notify the power company or fire
         department if you see fallen or damaged electrical wires.

  7.      If any of your appliances are wet, turn
         off the main electrical power switch in your home before
         you unplug them.  Dry out appliances, wall switches and
         sockets before you plug them in again.  Call utility
         companies for assistance.

  8.      Check food and water supplies for
         contamination and spoilage before using them.

  9.      Wear sturdy shoes when walking through broken glass or debris,
          and use heavy gloves when removing debris.

  10.     After the emergency is over, telephone your family and friends
          to tell them you are safe.

              When Disaster Strikes

  Hopefully you will never have to experience disaster.  When it does
  happen, however, try to remain calm and patient and put your family
  preparedness plan into action.  You should follow the following
  steps:

      Retrieve your disaster supply kit.

      Wear protective clothing and sturdy shoes.

      Confine or secure pets to protect them.

    Go to the safe place in your home you identified and stay there
    until well after the disaster is over.

      Listen to your battery-powered radio for news and
      instructions.

      Evacuate, if advised to do so.

        The Role of Government After a Disaster

  After a preliminary damage assessment report has been completed, the
  governor of a state can request a major disaster or emergency
  declaration from the president.

  Declaration of an Emergency.  The president can issue a Declaration
  of Emergency to supplement the state and local effort to save lives
  and protect property.  The president can act only after a state
  governor has requested a Declaration of an Emergency be issued.
  Total assistance provided in any given emergency declaration may not
  exceed $5 million.  Declaration of a Major Disaster.  A major
  disaster declaration may be requested by the governor to the
  president after a natural catastrophe occurs.  Assistance is offered
  to both the public and private sectors.  With the declaration, the
  Federal Emergency Management Agency (FEMA) has the authority to
  engage the services of 12 federal departments, two agencies, one
  commission, one corporation and one authority offering 97 different
  Federal assistance programs.  These 97 programs provide many
  different services to help people and state and local governments
  deal with recovery from a disaster.  A listing of the main agencies
  that provide assistance can be found in General Family Preparedness,
  Insurance and Resources After a Disaster.


          Emotional Recovery After a Disaster



  In addition to the physical damage a disaster brings, stress and
  emotional disequilibrium need to be addressed by victims.  Steps you
  can take to reduce the effects of a disaster include:

    Be extra patient.

    Keep in mind that other people may have a different viewpoint about
    what should be top priority.

    Realize that it will take time to restore things, both physically
    and e
  for them to express disbelief, sadness, anger, anxiety and
  depression.  Also realize that these emotions and moods can change
  unexpectedly.

         Helping Children Cope After a Disaster


  Children may require special attention after experiencing a
  disaster.  Four common fears children have are death, darkness,
  animals and abandonment.  In a disaster children may experience any
  or all of these.  You should encourage children to talk about what
  they are feeling and to express this through play, drawing or
  painting.

  A child's reaction to a disaster may vary depending on age, maturity
  and previous experience.  In all cases it is important to acknowledge
  what happened and take time to talk with children about their fears.

  Some behaviors you may find children exhibiting after a disaster
  include:

    Being upset at the loss of a favorite toy, blanket, teddy bear, etc.

    Hitting, throwing or kicking to show their anger and frustration.

    Fear of the disaster coming again.

    Fear of being left alone or sleeping alone. They may want to sleep
    with another person.

    Behaving as they did when they were younger, including wetting
    the bed, sucking their thumb, wanting to be held, etc.

    Exhibiting symptoms of illness such as nausea, fever, headaches,
    not wanting to eat, etc.

    Becoming quiet and withdrawn.  Becoming easily upset.

    Feeling that they caused the disaster in some way.

    Feeling neglected by parents who are busy cleaning up or rebuilding.

    Refusing to go to school or to be out of the parent's sight.

  Parents and other adults can help children come to terms with their
  feelings in several ways.

    Let children know you love them and they can count on you.  
    Reassure them that they are not responsible for what occurred.

    Talk with your children about your own feelings.

    Give simple, accurate answers to children's questions.

    Hold them.  Close contact assures children you are there for
    them and will not abandon them.

    Let children grieve for a lost toy or blanket that was special
    to them.  It will help them cope with their feelings.

    Provide play experiences to relieve stress.

    Repeat assurances and information as often as you need to; do not
    stop responding.

    Spend extra time putting children to bed at night.

    Listen to what children say.  Repeat their words to clarify what
    they are feeling.  If additional help is needed for adults or
       children, contact a community resource such as a counseling
       center, minister or mental health agency.

                Food Safety

  Food safety precautions can make an important difference after a
  disaster occurs.  Food can become contaminated as a result of fire,
  flood and wind related exposure.  It also may spoil or become unsafe
  after a power outage.

           Precautions Against Power Outages

  If your area comes under an advisory that may lead to prolonged power
  outages (hurricanes, prolonged flooding, etc.) take these steps to
  help keep your food safe:

    Turn your refrigerator and freezer to the coldest setting.  This
    will help the food stay frozen.  Purchase a 50-pound block of dry ice.
       This will keep food in a full 18 cubic foot freezer safe for 2
       days.  Wrap it in brown paper for longer storage.  Separate it
       from direct food contact with a piece of cardboard.

    Fill partially filled freezers with crumpled newspaper to reduce
    air currents which will dissipate dry ice.

               After a Power Outage

  If you should lose power, the emergency food supplies in your family
  disaster supply kit will be safe.  Food in the refrigerator and freezer may be in trouble.

  Generally, food in a refrigerator will be safe if the following measures should be taken.
    Group meat and poultry to one side, or on a tray, so their juices won't contaminate other foods
if they begin to thaw.

    Be wary of using meat, poultry and foods containing milk, cream, sour cream or soft cheese.

    Don't rely on odor or appearance of food.  If perishable food has been at room temperature for
more than 2 hours, discard it. 

  In emergency conditions, the following foods should keep at room temperature (above 40°F) a
few days.  Discard anything that turns moldy or has an unusual odor or look.

    Butter, margarine

    Fresh fruits and vegetables

    Dried fruits and coconut

    Opened jars of salad dressing, peanut
       butter, jelly, relish, taco sauce, barbecue sauce, mustard,
       catsup, olives

    Hard and processed cheeses

    Fruit juices

    Fresh herbs and spices

    Flour and nuts

     Fruit pies

    Bread, rolls, cakes and muffins Discard the following foods if kept
  for more than 2 hours above 40°F.

    Raw or cooked meat, poultry and
       seafood

    Milk, cream, yogurt, soft cheese

    Cooked pasta, pasta salads

    Custard, chiffon or cheese pies

    Fresh eggs, egg substitutes

    Meat topped pizzas, lunchmeats

    Casseroles, stews or soups

    Mayonnaise and tartar sauce

    Refrigerator and cookie doughs

    Cream filled pastries

  Refreeze thawed foods that still contain ice crystals or feel cold.



         Tornado and Wind Related Contamination

  If you live in an area that has sustained tornado or wind damage,
  take the following measures.

    Drink only approved or chlorinated
       water.

    Consider all water from wells, cisterns
       and other delivery systems in the disaster area unsafe until
       tested.  Check foods and discard any containing
       particles of glass or slivers of other debris.

    Discard canned foods with broken
       seams.

              Flooded Food Recovery

  Flood waters may carry contaminants such as silt, raw sewage or
  chemical waste.  Disease bacteria in the water also can contaminate
  any food it touches.  If you have experienced flood conditions,
  follow these guidelines:
    Save undamaged commercially canned
       foods (except as noted later).  Do not use home-canned foods
    that have been covered with flood water.  Commercial glass jars of food are safe if the
containers are sanitized (except as noted later).  Remove the labels from jars and cans and mark
the contents on can or jar lid with indelible ink.  Paper can harbor dangerous bacteria.  To sanitize
jars, cans, dishes and glassware, wash in a strong detergent solution with a scrub brush.  After
washing, immerse them in a solution of 2 teaspoons chlorine bleach per gallon of room
temperature water.  Air dry before using.  If needed, clean empty glass also may be sanitized by
boiling in water for 10 minutes.  To sanitize metal pans and utensils, boil
  in water for 10 minutes.  Discard wooden and plastic utensils, baby nipples, pacifiers and any
other porous nonfood items that are used with food.  Discard the following foods:

    Meat, poultry, fish and eggs

    Fresh produce

    Preserves sealed with paraffin

    Unopened jars with waxed cardboard
       seals such as mayonnaise and salad dressing

    All foods in cardboard boxes, paper, foil,
       cellophane or cloth

    Spices, seasonings and extracts

    Home-canned foods

    Opened containers and packages

    Flour, grain, sugar, coffee and other
       staples in canisters

    Dented, leaking, bulging or rusted cans

             Food Safety After a Fire

  Fire and fire retardant chemicals release toxic fumes that contaminate food.
  Discard any type of food stored in permeable packaging such as
  cardboard or plastic wrap.  Discard raw food outside the
  refrigerator.  Food in refrigerators and freezers also may be
  contaminated.  The seal on these appliances is not completely
  airtight.  Discard any food with an off-flavor or smell.  The
  chemicals used to fight fires contain toxic material that can
  contaminate food and cookware.  Throw away foods exposed to the
  chemicals.  Chemicals cannot be washed off the food.  This includes
  foods stored at room temperature, as well as foods stored in
  permeable containers such as cardboard and screw-topped jars and
  bottles.

  Sanitize canned goods and cookware in the same method as recommended
  for flooded foods.

        Insurance and Resources After a Disaster

  Most homeowner policies offer coverage for losses due to natural disasters except flooding.  If
you are unsure what your policy covers, check it before a disaster happens.  Contact your agent for
clarification if you are still unsure.  In general most insurance policies cover:

    Your house, rental units that are part of the building and any attachments to the building, such
as the garage.

    Structures on the grounds that are not attached to the house, such as a pool, gazebo, tool
    shed, etc.  This also includes the lawn, trees and shrubs on the property. Vacant land you
    own or rent, with the exception of farmland.

    Cemetery plots or burial vaults you may own.

    Personal possessions, including those of members of your household and guests, and contents
of the house.  This does not include the possessions of tenants in your home.

    Any items that have been loaned to you, or given for safe keeping.

    Living expense if your home is unlivable due to damage.

    Rental payments, if you rent one part of your house but it is
    unlivable due to damage. 

    Responsibility for unauthorized use of your credit cards, forged
    checks or counterfeit currency accepted in good faith.

    Settlement, medical expenses and court costs brought against you
    for bodily injury of others or damage to the property of others.

  Most homeowner policies DO NOT cover loss due to flooding.  You should check to see if your
community participates in the National Flood Insurance Program.

  If you need financial assistance, programs are available.  Programs include: 

The American Red Cross...offers emergency assistance for groceries, new clothes, medical needs
and immediate building repairs. 

The Farmers Home Administration(FmHA)...offers agricultural loans only when other credit is not
available.  Qualifying farmers can get short-, medium- or long-term loans with moderate interest.

Federal Crop Insurance Corporation (FCIC)...Farmers can insure crops for 50, 65 or 75 percent
of yield.  Unavoidable losses due to any adverse weather conditions including drought, excessive
moisture, hail, wind, hurricanes, tornadoes and lightning are covered. Unavoidable losses due to
insect infestations, plant diseases, floods, fires and earthquakes also are covered.  You must have
this insurance prior to the disaster. 

Small Business Administration (SBA)...offers medium- and long-term loans for rebuilding
non-farm homes and small businesses with moderate interest rates.

  Commercial and federal land banks offer loans for home repair and improvement,
land,equipment and livestock. Insurance companies offer long-term loans at relatively high interest
for the same things. Assistance also may be available through a variety of state or local agencies
and volunteer groups.  Listen to your battery operated radio after a disaster for information on
disaster relief services and locations. 

  Non-financial resources The Agricultural Stabilization and Conservation Service (ASCS)...for
information on livestock and wildlife feeding, production and conservation practices.

The Animal and Plant Health Inspection Service (APHIS)...offers technical assistance on animal
and plant pests and diseases. 

Extension Service-USDA...offers information, educational material and advice on cleanup.

The Food Safety Inspection Service (FSIS)...can be reached toll free at (800) 535-4555 for
questions on the safe handling of meat and poultry. 

Special Post-Disaster Considerations 

Restoring Flooded Water Systems 

Do not start submerged electric motors until they have been cleaned, dried and checked for safety.
Disconnect the motor.  An ejector or jet pump motor may be a separate unit
mounted on the pump, or the end bell of the motor may be part of the pump.  The separate
motor unit can be disconnected and serviced easily.  With the second type, remove the
pump and motor as a unit.  It is not necessary to remove the drop pipes.  Take the motor to an
electrical repair shop.  In the shop, the motor should be checked for any  short circuits or
grounding caused by moisture.  If the motor was submerged in mud and water, it should be
thoroughly cleaned.  Windings should be dried in a drying oven.  The bearings should be
lubricated before you use the motor again. Clean and dry electrical controls and pressure switches. 
Check all wiring for short circuits.  Pumps usually are damaged by sediment deposited in the
bearings.  Clean pumps.  Check valves for silt and sand.  Remove all dirt and water from the gears
in the gear box and replace the lubricant with fresh oil. Submersible pumps.  The bearings on
water lubricated pumps will not be damaged by flood waters, since these bearings are constantly
submerged in water. As soon as possible, flush clean water down the casing to remove the
sediment and silt.  Then disinfect the well.  Centrifugal pumps. 
Many centrifugal pumps contain two sets of oil-lubricated bearings along the drive shaft between
the motor and the pump.  If the pump has been flooded, dismantle the container bracket and
remove the bearings. Clean the bearings, or install new bearings if the old ones are worn out.
Close-coupled centrifugal pumps contain no bearings, so there is  little chance of flood damage
except to the electric motor. Injector-type pumps.  These pumps usually contain watertight packing
at the ground surface, with sealed impellers.  Flood waters probably will not damage this type of
pump. The storage tank and piping should be all right unless muddy water was pumped through it.
If tank is contaminated, disinfect the entire system with a strong chlorine solution.  Use 1 quart
household laundry bleach or check with local health department for recommended solution
strength. Open all faucets while the system is being filled.  Do not close the spigot until a definite
smell of chlorine is evident.  Do not use the system for 24 hours.  Then start the pump and run
water from all faucets until the chlorine odor is gone.
Wells probably will not be damaged structurally from floods, but they may be contaminated.  Have
your well tested by health officials before you use the water after sterilizing the walls of the well
casing.  Leave it there at least 4 hours, or preferably overnight. Pump the chlorinated water into
the piping system, and leave it there for at least 2 hours or even overnight. The next day, pump
and flush out the system until the taste and odor of chlorine are no longer apparent.  Two days
after you have disinfected the water system take a sample of water according to recommended
procedures and have it tested for purity.  Boil or treat all drinking water until a water test indicates
that water is safe for all purposes. Do not drink water from a flooded cistern until you disinfect the
cistern and the entire piping system. 

 To disinfect the cistern: Use an auxiliary pump to remove the water and empty the cistern.  Do
not pump water through the pipeline distribution system. Wash down the walls and ceiling with
clean water, and pump out the dirty water with an auxiliary pump. Check the cistern walls, ceiling
and floor for cracks where groundwater could come in. Disinfect the interior with a solution of 1
quart laundry bleach in 3 gallons of water. Be sure the bleach contains no soap.  Apply the
chlorine solution with a sprayer or scrub with a stiff broom. Swab or pump out the disinfecting
solution that collects in the bottom of the cistern.  Leave the chlorine solution in the pipes for at
least 2 hours (overnight if possible) before you drain them.  Fill the cistern with water for use. This
water will have a chlorine taste for awhile, but it will be safe for all purposes.  Regenerate water
softeners before you use them.  Use clean chlorinated water to backwash the filterbed. 
Disinfecting Wells  Disinfect flooded wells before they are used as a source of drinking water.  To
disinfect a well: Scrub the pumproom and wash all equipment, including piping, pump and
pressure tank. Remove the well seal at the top of the casing.  Pour a solution of 1 quart laundry
bleach and 3 gallons of water into the top of the well.  Pour the solution so it washes down the
inside of the casing and the outside of the drop pipes.  In some wells you will need only to remove
a plug from the seal to pour the solution into the well. Leave the solution in the well about 4 hours. 
Then pump it into the pressure tank and distribution system.  Draw the chlorinated water into all
piping by opening each faucet until the odor of chlorine is apparent.  Leave the chlorine in the
piping at least 2 hours. Then run the water until the taste and odor are no longer objectionable. 

Disposing of Animal Carcasses
Prompt and sanitary disposal of animal carcasses is necessary to protect the living animals in an
area from disease.  Search all pastures for dead animals as soon as possible.  Carcasses may have
some commercial value, so send them to a rendering plant if possible. If rendering is impractical,
dispose of the dead animals on the premises.  Use the following procedure:
 Immediately after finding a carcass, cover it with crude oil or kerosene to keep away dogs,
buzzards and vermin.  Fat swine are the only animal carcasses that will burn satisfactorily.  Used
railroad ties can be used as starters. Bury other carcasses.  Use power equipment if it is available. 
Choose a site where subsurface drainage will not reach water supplies. Bury the carcasses at least 3
to 4 feet deep so predatory animals won't get at it.  

Drought
Water Conservation
Water conservation is defined as the efficient use of water so that unnecessary or wasteful uses are
eliminated.  In many areas, more groundwater is drawn out of the aquifers each year than is
recharged through rainfall and stream flow.  As a result, groundwater levels have dropped
dramatically.  Demand for water from a state's streams and reservoirs may rapidly approach the
available long-term supply. Across many states, many communities are regularly required to limit
water use at some time during the year. While some additional water supplies can be developed by
constructing new reservoirs, in many locations the demand for water will still equal or exceed the
available long-term supply.  For these towns and cities, water conservation can make the difference
between adequate supplies and shortages.  Importantly, the way water is used and, in some
instances, wasted must be rethought. This section explains easy ways that water can be conserved
and money can be saved at the same time.  Useful information is also provided on how to measure
home water use, how simple repairs can be made, and how water-saving devices are installed.  In
addition to the measures found in this section, also refer to the General Family Preparedness
section found at the beginning of this handbook.

Water Conservation at Home
There are dozens of ways to conserve water and save money around the home.  As a starting
point, To determine whether a low-flow showerhead needs to be installed, check the flow rate of
the current showerhead by using the water meter or by putting a gallon container under the
showerhead while the water is on and measuring the time it takes to fill the container at the usual
shower setting.  If it fills in less than 20 seconds, the flow is greater than 3 gallons per minute.
Low-flow showerheads can be purchased at most department, hardware and plumbing stores. 
Models costing from under $3 are available.  A showerhead can usually be installed in 10 minutes. 
Place displacement devices in the toilet. Three types of displacement  devices can be used in
toilets, but they should not be used in newer, low-water use toilets which use less than 3? gallons
per flush. To determine the capacity of the toilet tank, either turn off the water supply valve to the
toilet (usually located on the pipe behind the toilet) or hold the float ball up so that the tank does
not refill, and flush the toilet.  Measure the capacity of the tank by filling it to the normal level with
a gallon container. Toilet dams can be installed in toilet tanks to reduce the amount of water used,
typically saving ? to 2 gallons per flush.  Toilet dams are available from many utilities or from
most plumbing supply stores from under $5 per pair.   A plastic bottle filled with water and
weighted down with a few stones can accomplish the same purpose as dams.  It is important to
place the bottle in the toilet tank where it will not interfere with the flushing mechanism.  A plastic
bottle in the tank will save ? to 1 gallon per flush. A toilet bag which is available free of charge
from many utilities, can also be used in place of dams.  A displacement bag in the tank will save ?
to 1 gallon per flush. Bricks should not be used in the tank because small pieces can break off and
permanently damage the plumbing system.  Install faucet aerators. The standard faucet flow rate is
5 gallons a minute.  A low-flow aerator can reduce this flow to approximately 2? gallons a minute
while still providing adequate water for washing and rinsing.  Installing aerators on the kitchen sink
and lavatory faucets will save hot water and cut water use by as much as 60 gallons a month for a
typical family of four. Most aerators have either internal or external threads.  Before purchasing
aerators, the location of the threads and the diameter of each spout should be determined. If the
faucet already has a standard aerator (not a low-flow type), it can be removed and taken to the
store to ensure that the correct low-flow size is purchased.  Aerators are available for less than a
dollar from  most stores that sell plumbing fixtures.  

Water Conservation
If the kitchen has a portable dishwasher that must be connected to the faucet, do not install a
low-flow aerator because the reduced flow may affect the performance of the dishwasher and
result in dishes that are not properly cleaned. Change your water use patterns. The washing
machine and dishwasher should only be used when fully loaded.  This practice can save at least
two loads or approximately 60 gallons each week. Examine personal water use habits.  Changing
tooth brushing habits can save as much as 14 gallons of water to water utilities, leaks can easily
account for 10 percent of a water bill and waste both water and energy if the source is a hot water
tap. 

Toilet Leaks. 
   When a toilet leaks, water escapes from the tank into the bowl.  Toilets are notorious for hidden
or silent leaks, because leaks are seldom noticed unless the toilet "runs" after each flush (which can
waste 4 to 5 gallons a minute). To determine if the toilet is leaking, look first at the toilet bowl after
the tank has stopped filling.  If water is still running into the bowl or if water can be heard running,
the toilet is leaking.  Often the toilet may have a "silent leak." To test for a silent leak, mix a few
drops of food coloring or place a dye capsule or tablet (available from many utilities and hardware
stores) into the water in the toilet tank after the water has stopped filling and the tank is full. Do
not flush the toilet.  Wait for about 10 minutes, and if the dye or food coloring appears in the toilet
bowl, the toilet has a silent leak. Leaks of this type usually are caused by a defective flush valve
(flapper) ball or a corroded or scaled valve seat.  Replacement balls and valves, which can be
installed in less than 30 minutes, are available from most hardware and plumbing stores for under
$3. 

Faucet Leaks. 
 Faucet leaks are obvious.  However, periodically check seldom used taps in the basement or
outside the house.  The cause of faucet leaks is frequently a worn washer that can be replaced with
two or three hand tools.  Replacement washers can be purchased from most hardware and variety
stores and cost only a few cents. 

Use efficient outside watering practices. Plant native vegetation.  Once established, which usually
takes two years, these plants require less frequent watering.  Water grass only when needed.  If
grass springs up after being walked on, it does not need watering. Soak grass long enough for
water to reach the roots.  Water slowly and deeply. Water during the cool, early morning hours to
minimize water loss by evaporation and discourage disease.  Do not water on windy days. Use
sprinklers that produce droplets instead of mist and that have a low trajectory.  This type of
sprinkler will lose less water by evaporation and be less affected by the wind. Use drip irrigation
systems for shrubs, flowerbeds and other frequently watered areas. During the summer, keep the
grass about 2 to 3 inches high.  This height shades the root system and holds soil moisture better
than does a closely clipped lawn. Do not water streets and sidewalks. Adjust the hose or sprinkler
until it waters just the grass or shrubs.  For  flowerbeds, shrubs and trees, use drip or soaker
systems. 

Reading a Water Meter To Measure Leaks
  If your house has a water meter, the entire plumbing system can be checked for an undetected
leak in five easy steps:  1. Find the water meter.  (It may be outdoors or hidden in a dark
corner of the basement.)  2. Turn off all running water and water-using appliances, and do not
flush the toilet.         3. Read the dial (or dials) and record the reading.
                          4. After 15 to 20 minutes, re-check the meter.
                          5. If no water has been turned on or used and the reading has changed, a leak is
occurring.  The rate (gallons per minute) of the leak can be determined by dividing pipe.  This is
often the case when the neck ends in a ball joint. Most necks can be unscrewed and replaced, or
an adaptor can be used.  Adapters or replacement necks are readily available in plumbing and most
hardware stores.  When installing the new showerhead, teflon tape or pipe joint compound could
be applied to the exposed threads of the new neck so that the joint will be sealed and provide a
leakproof connection.  If the shower neck has been on for a few years and the neck joint is too
stiff to unscrew with moderate pressure, consider having a plumber replace it. 

Installing Shower Flow Restrictors to Conserve Water 
 Restricting devices fit into the space between the showerhead and the shower neck.  These devices
range from a simple washer with a small hole in it to small chrome-plated pressure compensating
fittings.  While restrictors reduce water flow, low-flow showerheads produce a flow that is more
satisfying to most individuals. Installing Toilet Dams, Toilet Bags and Plastic Bottles to Conserve
Water Many of the toilets in homes today use from 5 to 7 gallons per flush.  Several effective
retrofit devices are available that can reduce the volume of water used with each flush by 2 to 3
gallons.  While these devices can be used in some of the low-flush toilets on the market today that
use from 3 to 4 gallons per flush, they generally perform better when used in the older 5- to
7-gallon per flush models. The height of water in the toilet tank (not just the volume) causes the
bowl to flush, so the purpose of displacement devices is to reduce the volume of water used in
each flush without affecting water height in the tank.  The following three types of devices have
proven to be effective. 

  1. Toilet Dams: To install a dam, flex or bend the dam and insert it into the tank. 
The dam should fit tightly against the tank sides and bottom and should curve outward away from
the plumbing fixtures in the tank.  Most tanks work best when a single dam is used.  

  2. Toilet Bags:
    Fill the bag with water, securely seal the top of the bag with the bag clamp and hang the bag in
the tank by using the bag clip and hanger that are provided. Make sure the bag is located in the
tank so it does not interfere with the operation of the toilet tank.

  3. Plastic Bottles:
    Fill a plastic bottle with water and weight down with a few stones, and place in the most open
portion of the tank.  This will save as much water as is displaced by the bottle. Make sure the
bottle does not interfere with the operation of the moving parts of the tank. Check all such devices
periodically to ensure that they remain in place.

 Water Saving Steps When Remodeling or Replacing Fixtures and Appliances
  1. Hot Water Pipes.
    Where possible, insulate hot water pipes from the hot water heater to fixtures and appliances. 
This will reduce the time between turning the water on and the time hot
water comes out of the faucet and reaches a constant temperature.
 
  2. New or Replacement Fixtures and Appliances.
  Install low-water use fixtures when remodeling or replacing fixtures. Install toilets that use 3?
gallons or less per flush.  Install low-flow showerheads that flow at 3 gallons or less per minute.
Install water-saving dishwashing and clothes-washing machines.  Be sure to check the water
efficiency of appliances when shopping for replacement appliances. 

 3. Pools and Hot Tubs.
  Simple repair steps that can be done without contacting a plumber are listed below.
 1. If the water is too high in the toilet tank and is spilling into the overflow tube, the float can be
adjusted by turning the adjustment screw or by very gently bending the float arm down so that the
water shuts off at a level slightly below the top of the overflow tube. Ideally, the water level should
be set so that it is about even with the fill line on the back of the toilet tank.

  2. A frequent problem that causes a toilet to leak is a worn flapper ball or a flapper ball that does
not seat properly into the valve seat.  If the flapper ball is worn, it can be removed and replaced
with a new flapper ball. When replacing a flapper ball, take care to note how the chain is adjusted
before the old ball is removed.  Also, check the valve seat for scale or corrosion and clean if
necessary.  If cleaning does not work, install a retrofit valve seat, available from most plumbing or
hardware stores. 

 3. If the handle needs to be jiggled to keep the toilet from "running," the guide-wire or the handle
itself may be sticking.  If the handle is sticking, adjust the nut that secures it in the toilet tank.  If
that does not work, replace the handle. 

4. If none of the preceding steps solve the problem, contact a plumber to repair the toilet.

Repairing Faucet Leaks

1. Leaky faucets, which can develop even in new houses, are wasteful and a nuisance.  With a few
simple tools, a leaky faucet can be repaired in less than an hour.

2. Most water faucets in houses today are compression-type units in which a washer is compressed
over a pipe opening when the faucet is closed, thus closing off the water. All compression-type
faucets may not look alike, but all are similar in their operation and repair. 

3. The exact point where a leak appears on a faucet is a good clue to finding its cause:
A spout drip is usually caused by a worn upper faucet washer or a corroded seat. Leaks at the stem
result from a loose cap nut or worn cone or bonnet packing. A cap leak, or water oozing below the
cap nut, indicates a worn bib or packing washer. A leak at the base of the faucet results from water
seeping past a worn lower faucet washer. 

4. To repair a leaky compression type faucet, use the following steps: 
Turn off the water supply at the valve nearest the faucet.  Next, open the tap to drain the faucet.
Remove the handle screw and lift handle off the spindle.  Unscrew the cap nut.  Use a protective
cover of adhesive tape or a rag to avoid marring the finish. Unscrew the stem with finger pressure
and lift it out.  Remove the screw from the bottom end of the spindle.  Scrape away all worn
washer parts.  Be careful not to damage the rim.  Install a new washer.  (Take either the old
washer or the complete spindle unit with you to purchase the correct size and shape (flat or
conical) replacement washer.)  Double-check to make sure the replacement is like the worn
washer. Check the seat (which is located down inside the faucet) to make sure it is not pitted or
rough. If the seat is scarred or rough, use a seat-dressing kit to grind the seat to a smooth finish. A
leak at the stem usually means that the packing inside the cap nut needs replacing.   To replace the
packing, pry out the old packing washer with a screwdriver. If a washer is used, replace it with a
new one.  If there is no washer, wrap the spindle tightly with "packing wicking."  String can be
used if commercial wicking is not available. Reassemble the faucet.  Tighten the cap nut just
enough to prevent leaking.  Screwing the nut down too tightly causes rapid wear on the stem. Turn
the shutoff valves to the on position and check the faucet for leaks.  

 5. A mixing faucet may look more complicated than a single faucet, but repairs are made in much
the same way. Actually, a mixing faucet is two separate units with a single spout. Mixing faucets
are used on sinks, bathtubs and laundry tubs.  Repairs must be made separately on each faucet
unit.  Follow the same steps listed above, but remember to turn off the water before beginning
work. 

6. Every washerless and single-lever faucet model is a little different.  When repairs are required,
homeowners can purchase a repair kit for their model which includes instructions and the parts
that generally will be worn.  By replacing all the parts at once, the faucet should function for
several years without needing further repair.

Adding New Landscape Or Redesigning The Yard To Conserve Water
 When planning to add new landscaping or to redesign existing landscaping, the following
suggestions may help you to save 50 percent or more of the water needed to maintain a traditional
lawn. 

1. If hiring a landscape architect or gardener, select one who is experienced in Xeriscape, the
conservation of water and energy through creative landscaping.

2. Design the yard to reduce the grassed  areas to only that amount which will actually be used for
recreation and entertainment.  Front and side yards are most frequently just for show and are
logical areas that can be completely or partially converted from lawns to native grasses, ground
covers and shrubs.

3. Use native grasses, ground covers, shrubs and trees.  Many beautiful varieties of native species
can be used in landscaping and are preferable to imported species. The advantage of native species
is that, once they are established (usually about 2 years), they do not  need to be watered as
frequently (about half as often), and they can survive a dry period without any watering.  

4. When installing an irrigation system for lawn, shrubs and trees, sprinkler heads for the lawn
should be low-angle spray heads that sprinkle the grass without spraying the water high into the air
or allowing the water to drift onto the sidewalks and streets.  The heads should produce droplets of
water instead of a mist.  The preferable irrigation system for shrub beds and trees is a drip-type
system. There are several varieties, including soaker hoses, bubblers and "leaky pipe."  If a
sprinkler system is installed for shrubs, an upright pipe extension may be needed if low-angle spray
heads are to be used. This is done to spray evenly without obstructions. 

5. Shape the soil to protect against erosion and use conditioners to promote water penetration and
retention. Shape the soil into earthen basins around all shrubs. If the original soil is rocky, shallow
or a heavy clay, improve the soil by adding 2 to 4 inches of organic material or topsoil that is
compatible with the soil type. 

6. Watering needs vary:
Plants: During summer month, most plants will need about 1 inch of water every 5 to 7 days. 
Lawns: The frequency of watering depends on the type of grass. 

Landscape Water Conservation
A water conscious landscape design can reduce water use for landscape maintenance by 50
percent or more and also reduce the amount of maintenance required.  Of equal importance,
the natural beauty and function of the landscape also can be  preserved by using adapted
plant materials.

  1. By using plant materials adapted to specific areas, water needs for landscape maintenance can
be reduced by more than 50 percent.  Water conscious landscaping involves more than just using
adapted plant materials it includes the use of other conservation techniques and practices. Water
saving practices include the use of low pressure drip or trickle irrigation systems for watering trees,
shrubs, gardens and individual plants or beds; the use of mulches around shrubs, beds and gardens
to conserve water; the use of bark, rock or other landscape material in ground cover in areas
difficult to water or in areas where plants are not needed; the use of vegetative groundcovers such
as ivy, jasmine, liriope and vinca in small, isolated areas, sloping sites that are difficult to water and
in heavily shaded sites.

  2. Water conscious landscape designs minimize intensively maintained lawn space.  Manicured
lawn areas may be the focal point of the landscape, but they do not need to cover the entire area
unless the lawn is used as a playground or sports field.  Highly maintained grass areas generally
require more irrigation than any other component of the landscape.  On golf courses, for example,
only the landing areas need to be intensively maintained.  Rough areas may have a more drought
tolerant grass, taller mowing heights and a separate water system. Large open areas of the
landscape where a grass cover is needed can be planted to low maintenance grasses such as
buffalograss, centipede grass or bahiagrass. Native plants and wildflowers also can be allowed to
develop in these areas. Such plantings require very little maintenance and no supplemental water
once they become established. 

  3. Proper site preparation will produce a more beautiful landscape and result in more efficient
water utilization. Slopes, areas with shallow topsoil,  compacted soils and deep sands are difficult
sites to establish grass and are inefficient with respect to water use. Modifying or amending the
sites before planting is more effective than waiting until problems develop. 

  4. As the foundation is the strength of a building, the seedbed is the support for a turf.  The
seedbed refers to the few surface inches of soil that are modified prior to planting. Poor soil
conditions result in continuous turf maintenance problems. To prepare a seedbed, first remove all
debris such as large stones, wood or other trash  that may sawdust (preferably hardwood), leaf
mold or  similar material.  Thoroughly mix 1 inch of organic matter with the top 3 to 4 inches of
soil to produce a uniform seedbed. This mixing can be done by repeated cultivation with a garden
tiller or with a tractor and rotovator. When adding un-decomposed organic matter to the soil, also
add 3 pounds of ammonium nitrate or 5 pounds of ammonium sulfate per 1,000 square feet to aid
decomposition of the organic material.  Most soils are deficient in the major nutrients required for
turf.  Sandy soils normally are deficient in nitrogen, phosphorus, potassium and lime. In the black
land areas, nitrogen and phosphorus may not be adequate for good turf development.  Potassium
in the soil may become deficient for turf growth when high amounts of nitrogen are used in areas
not normally deficient in potassium.
If possible, base rates and combinations of fertilizer nutrients on the results of soil
tests.  In the absence of a soil test, apply a complete fertilizer to the surface of the seedbed.  Apply
a fertilizer with a 1-2-1 (10-20-10, 6-12-6) or 1 (8-8-8) ratio at a rate to supply 1 pound of
phosphorus per 1,000 square feet of lawn.  Grade the seedbed to provide surface drainage away
from structures, walks and driveways.  A fall of 6 inches for every 40 to 50 surface feet is
adequate for drainage on sandy soils, provided no pockets or depressions exist. Clay or clay loam
soils may require twice that slope to provide adequate surface drainage.  In some cases, subsurface
drainage systems may be needed to remove excess water from poorly drained sites. If a
considerable part of the landscape needs to be filled, use a loam or sandy loam soil. Repeated
wetting of the filled site will help settle the soil. The final step in seedbed preparation is raking the
surface to remove large clods and stones. At the same time, fill depressions that have developed
and level high spots.  Walks and driveways should be about 1 inch above the final soil surface. 
The site is now ready to be seeded, sprigged or sodded. 

 5. Conservation and reduced maintenance costs are enhanced by good cultural practices.  By
some estimates as much as 50 percent of the water used for landscape maintenance is wasted
through run-off and evaporation. Proper timing and method of application will reduce much of
this water loss. The most important water conserving practice is to water only when grasses show
symptoms of water stress. Grasses wilt and begin to go off color when under moisture stress. 
Shrubs and small trees wilt and begin to drop their leaves under moisture stress.  Ideally, water
shrubs before the first sign of moisture stress. When water is needed, thoroughly wet the soil 4 to 6
inches deep by applying water slowly or at intervals to avoid run-off.  One inch of water, properly
applied, will wet most soils 4 to 6 inches deep.  (One inch of water is equivalent to 62 gallons per
100 square feet.) During summer months an inch of water will meet most plant needs for 4 or 5
days.  But wait until the plants (or grass) show moisture stress before watering again.  Early
morning dew, cooler temperatures or rain may extend the interval between irrigations several days. 


6. Mowing is the key to maintaining neat, attractive turf areas.  Low maintenance grasses such as
buffalograss require lrecycle plant nutrients.  When clippings are picked up, they can be
composted or used for mulch in gardens. During hot, dry conditions raise mowing heights to
reduce water needs.  Grass mowed at 2 to 3 inches maintains a deeper root system than grass
mowed at 1 inch.  Supplemental water needs are reduced with more effective use of water in the
soil by deep rooted grasses.  Mow St. Augustine, bluegrass and tall fescue lawns at 3 inches during
drought conditions.  Do not mow bermudagrass and zoysia higher than 2 inches. 

7. Thatch, the organic layer between the soil and the green leaves, can slow water movement into
the soil and cause excess run-off. Thatch accumulation results from heavy fertillizing, improper
mowing practices, over watering and frequent pesticide use. Aeration and thatch removal increase
water penetration and reduce run-off.  Under some conditions wetting agents (surfactants)
improve water penetration in a heavily thatched lawn. Water movement into the root zone is even
more difficult where compaction develops.  Aeration of compacted soils once or twice a year helps
break up the compacted layer and increases water penetration.  Aeration also reduces run-off from
sloping sites.  

8. In soils containing high levels of sodium salts, gypsum can aid water penetration.  Soil test
information available through county Extension agents can reveal the presence of high
levels of sodium.  Like the other three factors affecting water use, the quality of the  water used
can influence  the amount of water needed to keep a turf healthy. Where salt is a problem, it is
important to thoroughly wet the soil during each application. Light, frequent applications of water
high in salts result in an sccumulation of salts near the surface.  Thorough watering helps move the
salts below the root zone of grasses.  

Watering Lawns and Plants During a Drought
  1. If water is rationed during a drought, give priority to shrubs that are more expensive and
harder to replace than grass and annual plants.   

2. During a severe drought when outside watering is prohibited, water plants with "gray water"
saved from bathing, dishwashing and clothes washing, if this is permitted by the city or local health
department. 

Special Considerations for Agricultural Producers
 In addition to the precautions and responses covered in the previous pages, the agricultural
producer will want to consider the following measures. 

 Developing a Crop Water Management Plan 
Develop a water management system before you are faced with a drought situation.
 1. Water Use Efficiency
    In areas where water supply is limited or expensive, it is economically important for farmers to
attain high water use efficiency as well as high yields. Water use efficiency values can be calculated
in several ways and should be clearly defined to avoid misinterpretation.  Water use efficiency for
a crop and irrigation system can be expressed as crop yield (pounds) per unit of water applied to or
actually used by the crop (acre-inches).

  2. Rainfall Patterns
   Average monthly rainfall data can be misleading because large variations occur.  Therefore,
percent probability that a certain rainfall amount will occur is a better way of assessing risk.
Dryland crops should be grown during periods of high rainfaing widely practiced on drought
tolerant crops to take advantage of expected rainfall. 

1. Sorghum 
Sorghum has good ability to adjust to water stress.  Sorghum requires 13 to 24 inches of seasonal
water use (evapotranspiration) from precipitation, stored soil moisture and irrigation to achieve
grain yields of 3,000 to 6,700 pounds per acre. Dryland sorghum yields an average of about 1,600
pounds per acre, although yields of up to 3,000 pounds per acre are not uncommon during high
rainfall years.  Pre-plant irrigation is often not needed and may be inefficiently applied, especially
when using conventional graded furrow irrigation systems. The same amount of water may be
more efficiently used if applied at later stages of crop growth. Conservation tillage can reduce the
need for pre-plant irrigation of sorghum through improved soil moisture storage. Irrigations should
be timed to avoid water stress during periods of peak water use (boot, heading and flowering
stages) to achieve reasonably good yields and maximum irrigation water use efficiency. Two
well-timed seasonal irrigations of 4 inches per application or the equivalent are adequate in normal
years for good yields of medium maturity hybrids.  Saving irrigation water by withholding a 4-inch
irrigation reduces sorghum grain yields by only about 10 percent during the early 6- to 8-leaf stage
but by almost 50 percent if withheld at the heading and bloom stage.

2. Corn
Corn is much more sensitive to water stress than sorghum, wheat or cotton.  Corn is planted earlier
than sorghum and typically allows more efficient use of the May-June wet season than sorghum. 
The early planting date required for corn increases the need for pre-plant irrigation for stand
establishment.  The total seasonal water use to achieve any corn grain yield is about 13 inches. 
Pre-plant irrigation is often necessary. Drought seasons require one or two additional irrigations.
Moisture stress caused by low soil water availability or hot, dry conditions during the flowering
stage (which includes tasseling, silking and pollination) can severely restrict corn yield. Reduced
irrigation of corn has generally resulted in significant yield decreases. Planned water deficits into
the stress range are not recommended and may be feasible only on soils with moderate to high
water storage and during the early vegetative or grain ripening stages. Reduced acreage, rather than
reduced irrigation, offers the best way to
adjust corn irrigation to limited water supplies. 

3. Wheat
   Winter wheat is a major drought-tolerant crop that grows vegetatively during the normal dry
period from fall to early spring and develops grain during a period of increasing spring rainfall.
Wheat is normally planted around October 1 and requires available soil moisture from irrigation or
precipitation for germination and early growth.  Wheat also should receive one late fall irrigation
followed by two to three spring irrigations for high grain yields. One additional early irrigation
(together with additional applied fertilizer) is usually needed for early planted wheat that is grazed
and also managed for grain production. The highest wheat yield response to irrigation, deficits and
application. Early fruit set is important in cotton production.  However, the production, placement
and retention of fruiting sites are sensitive to soil water availability. Under dryland conditions,
expected lint yields are in the range of 250 to 300 pounds per acre. Cotton requires more than 13
inches of seasonal water use to produce appreciable lint yields. High levels of water application can
decrease lint yield by causing excessive vegetative development and fall immaturity. A pre-plant
irrigation of 4 inches is usually advantageous, especially if spring rainfall is not adequate, but
heavier pre-plant irrigations are not warranted. Cotton has the ability to overcome moisture stress
at most growth stages if water becomes available and low temperatures do not limit growth.
The most critical period for irrigation is early to mid-bloom.  If water is available, a
second irrigation should be applied at peak to late bloom. 

Developing and Improving Vegetative Cover

  1. Good cover (standing vegetation and mulch) lessens the impact of rain that dislodges soil
particles, and thus reduces the amount of sediment in surface run-off. Good cover
also slows the movement of run-off so that more water soaks into the soil and more sediment is
deposited on the grazing land rather than being carried into streams or ponds. Vegetative cover
also entraps manure and prevents pollution of streams with animal waste. 

  2. Best management practices for preventing nonpoint source pollution from grazing lands
include locating animal holding pens and feeding areas away from streams
and other hydrologically sensitive areas, and establishing and maintaining good vegetative cover.

  3. The amount and type of vegetation present significantly influence the rate of infiltration of
water.  Standing vegetation and a mulch or litter layer increase infiltration.  Organic matter in the
surface soil improves soil aggregation, making it easier for water to move  through the soil. 

4. Pores in the soil created by plant roots increase the rate at which water can enter the soil by
providing pathways for water movement.  Long-lived, perennial bunchgrasses
have deeper root systems than sodgrasses and allow water to move deeper.

  5. The height of grass also affects water movement.  Water moves more rapidly across closely
grazed grass than grasses left with several inches of stubble. 

 6. If the watershed has been severely overgrazed, the vegetative cover will need to be improved by
controlling undesirable plants such as broadleaf weeds and shrubs and/or seeding desirable plants.

   Maintaining Vegetative Cover

1. If at least 10 to 15 percent of the desirable vegetation is present, the most
practical and economical way to maintain a desirable vegetative cover is through 
proper grazing management. The key to proper grazing management is to balance the number of
grazing animals with the forage produced.  The proper balance will leave a sufficient
amount of plant residue to maintain stored food reserves, plant vigor, a healthy root system and
seed production of the desired plants. It also allows seedlings to become established.

  2. For planning purposes, an appropriate long-term stocking rate may be determined
     based on the "take half and leave half" rule of thumb.  However, a more realistic
     approach is to manage the grazing stocking rate so that a given amount of residue is
     left prior to resumption of growth in the spring.

     The amount of residue required will vary according to the area of the state and the
     vegetation types.  For example, 300 pounds of plant residue may be adequate for a
     semi-arid area with short-grass vegetation, while 1,200 pounds of residue may be
     required in a more humid area with tall-grass vegetation.

  3. It also is important to properly distribute animals over the grazing land.  
     Poor distribution may result in extreme overgrazing of one area and little use of
     another in the same unit.  Often these overgrazed areas are located near water, thus   
     increasing the potential for pollution. Practices which contribute to proper
     grazing distribution include the development and strategic placement of water
     sources, construction of fences, strategic location of salt and feeding sites,
     building of trails, fertilization, prescribed burning and spot seeding.

  4. Plants benefit from periods of no grazing.  Deferment from grazing is particularly
     useful on areas where vegetation needs to be improved. 




  5. Planned grazing systems divide an area into two or more grazing units to allow
     periods of grazing and  rest from grazing in a sequence determined by management
     objectives, physiological needs of the plants and the design of the system.

    Grazing systems may include as few as 2 or as many as 30 or more grazing units.
    Some temporary soil compaction may occur with systems that concentrate animals in a
    small area for short periods of time.  However, if the period is short, the soil will
    recover rapidly from the compaction.  A planned grage plants and water quality.

     Managing Salinity 

  Salinity problems normally occur in arid or semi-arid climatic regions.  
 Salinity is a major nonpoint source pollutant in the west as irrigation return flows can
 carry dissolved salts into waterways. In humid climates, soluble salts are generally
 eached downward through the soil profile where they cannot cause problems. 

In general, accumulation of salt results from water evaporation at the soil surface. 
This condition can render land vegetatively nonproductive, and may lead to nonpoint
source pollution through erosion and sedimentation.  Further, the salt concentration may
run off during a storm and affect adjacent lands.  These problems normally occur where
either surface seep areas appear or where a high water table exists in the soil profile.
Sometimes rainfall moves through the ground to the water table or to a barrier above the
water table.  Here it accumulates and moves laterally, often parallel with the land
slope, toward an outlet or low point in the landscape.  It then forms a wet weather or
saline seep.  During the summer or periods of low rainfall, such seepage spots may completely dry
out.  Only detailed analyses of borings, soils and surveys can establish
the source and amount of groundwater contributing to seep areas.  

  1. Irrigated land in arid areas sometimes must be drained to prevent or reduce salinity
     problems. Topographic surveys and subsurface investigations should be made to obtain
     information on the soils, geology and water table elevations.  These data are the
     basis for determining the extent of the problem and for setting design parameters. 
 
 2. Plant nutrients and pesticides should be applied in such a manner as to limit the
    potential for contamination of surface and groundwater supplies by outflow from
    drainage systems.

 3. One alternative treatment is to establish permanent salt tolerant species such as
    bermudagrass, aikali sacaton, gramas and kleingrass.  Salt tolerant species will
    allow a vegetative cover where bare ground would otherwise lead to water quality
    problems.

  4. Cropping with salt tolerant, seasonal species such as cotton or small grains assists
     in addressing the problem of saline soils.  Planting high water use crops such as
     alfalfa, four-wing saltbush or trees above a seep area helps control the amount of
     moisture that accumulates.

  5. Organic or inorganic additives to the soil surface will increase water infiltration. 
     This will allow water to force dissolved salts below the root zones and prevent
     further concentration of salts on the soil surface. Organic amendments include
     cotton burs and gin "trash" that may be obtained from cotton processing facilities.
     Inorganic agents to increase soil tilth include gypsum or calcium sulfate. 

6. Land alterations are sometimes used to alleviate salinity problems.  Such
   constructed systems have a place in salinity control, but use caution when 
   implementing them.  In some cases, altering the land surface by smoothing or
   grading may eliminate the effects of the problem by confining the seep area or
   providing natural surface drainage.  Practices such as closed-end terraces or
   basin terraces which impound water can be used on areas with minimal seepage,
   but should be scrutinized where they might contribute to problems associated with
   salinity of the site. 

7. A surface drainage system may be the least expensive alternative, but potential
   maintenance problems and obstructions to farming operations should be considered. 
   Maintaining water quality of any discharge waters is of utmost importance.  Most
   subsurface drainage uses corrugated plastic tubing installed with a synthetic filter
   envelope.  Again, as with any other drainage system, an adequate outlet is imperative,
   especially considering the discharge water quality in comparison to receiving waters. 

8. Irrigation water management is important on saline soils.  Salt accumulates in soils
   because of salts in irrigation water or the presence of a high water table. To prevent
   harmful accumulation of salts in soils irrigated with saline water, an additional
   quantity of water, above that required for the crop, must be passed through the
   root zone to leach salt from the soil.  A high water table contributes to salt
   accumulation because capillary action causes water and soluble salts to rise to the
   soil surface.  There the water evaporates, leaving behind salt deposits.  Enough water
   must be applied periodically to leach out accumulated salts without excessive waste of
   water.  If a seep area could be made worse by applying liquid agricultural waste,
   proper management must be used, including nutrient management.

Earthquakes

  The crust of the earth is made up of seven masses called tectonic
  plates.  They are in steady motion.  Accumulated stress builds up
  from the continental plates grinding, sliding or colliding against or
  slipping under each other.  Pressure is released in a powerful
  explosion of energy that fractures the earth's surface, shakes the
  ground, causes the ground to roll, liquefies some soil and generates
  giant water waves.

  When an earthquake will unleash its force remains unpredictable.
  Preliminary cracks may send off foreshocks before a main fracture.
  These foreshocks can occur months or minutes before the rapid onset
  of the earthquake.  An earthquake lasts for seconds or minutes, while
  aftershocks may occur for months after the main earthquake.

  Powerful and widespread ruptures or shaking ground can cause
  buildings to move off their foundations or collapse; damage utility
  lines, other structures and roads; set off fires; and threaten the
  lives of people and animals.  It is the damage to structures that
  presents the greatest risks to life and property.

  Earthquakes create a trigger for other natural hazards such as
  landslides, tsunamis, avalanches, fires and flash floods.

  The greatest likelihood of major earthquakes is in the western United
  States, particularly along the San Andreas Fault in California and up
  the Alaskan Coast, in the New Madrid Fault Zone in the Midwest, and
  in a few pockets on the East Coast, particularly in South Carolina
  and New England.  There is no seasonal or yearly cycle of occurrence.
  Earthquakes can happen at any time.  Major earthquakes appear to occur in cycles of
  between 50 and 275 years.

   How Earthquakes are measured in intensity of ground vibrations, 
   the elasticity of buildings and tructures, and how well structures are connected to
   their foundation, falling or collapsing objects and structures accompany earthquakes. 
   Structural instability, such as dam failures, can trigger flash floods.  Fires have been
   the greatest cause of damage in the past.  Offshore earthquakes may cause tsunamis.

           Preparing for an Earthquake


  In addition to precautions outlined in the sections on General Family
  Preparedness, Residential Fires and Hazardous Material Accidents, you
  need to take the following steps.

  1. Become familiar with earthquake terms.

    Aftershocks: Tremors that occur in the hours or days after the initial earthquake
    shaking is over.

    Epicenter: The place on the surface of the earth directly above an earthquake's first
    movement (focus).

    Fault: A fracture in the earth's crust along which rocks have been displaced.

    Focus: The point beneath the surface of the earth where the rocks first break and           move,
beginning the earthquake.

    Intensity: An indication of an earthquake's apparent severity at a specific location,
    based on its effects on people and structures.

    Magnitude: Size of an earthquake determined from the size of the seismic waves it
    generates as recorded by seismographs.

    Mercalli Scale: The scale used to measure the strength of an earthquake as determined
    by people's eyewitness observations.

    Tidal wave: This is a misnomer for a tsunami.  Tidal waves occur from the interaction
    of the moon and large bodies of water.  Waves you see rolling into the ocean shore     
    every day are tidal waves.  Tsunami: A seismic sea wave.  An unusually large wave (or
    series of them) produced by an undersea earthquake or volcanic eruption.

  2.  Safeguard your home by:

    Bolting bookshelves, water heaters and cabinets to wall studs.

    Anchoring things so that they will not move or fall during an earthquake is the most
    important thing you can do to make yourself safe.  Keeping things in place also means
    they will not break. 

  3. There are many ways to make the contents of your home and workplace less hazardous.
    Move cabinets and tall furniture so that if they fall they are not likely to hit     
    people.

    Use steel angle brackets to anchor them to studs in the wall. Put heavy or breakable
    things on bottom shelves.  You can even put "fences" or restraining wires to keep items
    from falling off open shelves.

    Put child-proof or swing-hook latches on bathroom and kitchen cabinets.  At work, put
    strong latches on cabinets where hazardous items are stored.

    Use screw-eyes or tongue-in-groove hangers to mount mirrors or pictures instead of
    hanging them on nails.

    Preparing for an Earthquake

    Be sure that ceiling fans and light fixtures are well anchored or have earthquake     
    safety wiring.

    Anchor typewriters, computers, televisions, stereos and like items with heavy duty
    Velcro, at home and at work.

    Strap your water heater to anchor it to wall studs.  You can buy metal strapping,
    called plumber's tape or strap iron, in hardware stores.  Use it to strap the
    heater at the top and bottom.  This not only preserves your best source of
    water but also significantly reduces the fire hazard in your home by preventing a
    broken gas line.

    Do not assume that anything is too heavy to move in an earthquake.  When the ground
    is going up and many injuries occur when people act on their impulse to run.  Train
    yourself to take cover where you are. 

  Responses Inside Buildings During an Earthquake


  For most of us the biggest danger in an earthquake is not from a building collapsing,
  but from things inside the building falling or flying around while the building is
  shaking.

  Hazards found inside buildings include overhead lights, ceiling tiles, cabinets,
  windows, furniture and equipment. 

  If an earthquake happens, the best thing to do is:

  1. Drop, cover, and hold on. Get under a table. If there are no tables, get under or
     down between rows of chairs or against inner walls.  

2. Do not stand in a doorway.  Buildings today have so much partitioning, much of which
   is temporary, that many doorways are actually weak points.  Doorways are not a
   good solution in a group situation either.

  3. If you have nothing to get under, sit down against an interior wall or next to a
     chair, holding on if possible.

  4. If you are in bed, it's best to stay there, hold on, and pull the pillows over your
     head for protection.

  5. If children are in another room, take cover in the closest safe place and call to
     them to do the same. Children will need you alive and unhurt after the earthquake. 
     Avoid the urge to run to protect your children, as that puts you in more danger of
     being hurt or injured. 

    Responses if You are Outside During an Earthquake

  1. Outside, get away from buildings, walls, trees and power lines.
     If you cannot get clear of hazards, getting back inside a building is better than
     staying on the sidewalk.  Sidewalks next to buildings are among the worst places to
     be.

  2. In a car, ease off the accelerator and slow down carefully.  Do not stop on or under
     overpasses and bridges if you can avoid them.  Be aware of what traffic around you
     is doing and act accordingly.

 3. If you live in coastal areas, be aware of possible tsunamis.

               After an Earthquake


  1. Take basic precautions immediately after an earthquake.  In addition to those
     outlined in the General Family Preparedness, Residential Fires and Hazardous
     Materials Accidents sections you should:

     Expect aftershocks. Avoid using vehicles except in emergencies. 

  2. Check yourself for injuries and protect yourself by putting on shoes, work gloves
     and any other protective gear at hand.

  3. If the electricity is off, turn on a flashlight.
 
  4. Once you are sure that you're all right, check the people around you for injuries.
     You might ask loudly, "Is everyone okay?"  This will also help calm people.  The
     types of injuries that happen most often in an earthquake include cuts, bruises,
     fractures and physiological shock. 

  5. Check the entire building for structural damage and chemical spills.  Refer to the
     section on Hazardous Materials Accidents for further response information.
     Check chimneys for cracks and damage. The initial check should be made from a
     distance.  Have a professional inspect the chimney for internal damage that could
     lead to fire. 

  6. Right after an earthquake, hang up your phone.  If the receivers are shaken off the
     hooks, these lines register as "open" in the system and it overloads.  You can help
     restore telephone service by hanging up your phone.

  

      Special Considerations for Agricultural Producers

  In addition to animals right after an earthquake.  Aftershocks are quite frequent after
  large earthquakes, and further increase the fear and skittish reactions of animals.

  3. The best thing to do for animals after an earthquake is to get them out in the open,
     to open pasture or rangeland.  Let the animals run free.  Do not attempt to rope or
     chain large animals such as cows and horses because they may injure or kill
     themselves if an aftershock occurs and they try to run.

  4. Get animals out of barns or buildings that may have been damaged in an earthquake.
     Barns are especially susceptible to earthquake damage.  Large beams and rafters
     may not be well secured, thus making the barn subject to collapse during aftershocks.

    Hay bales and large equipment may be tossed around and come tumbling down on
    animals and people inside barns. 

    Immediately open the doors and let the animals out.  It's easier to recover a live
    animal than replace a dead one. 

  5. Ensure that mechanical equipment has not been turned over or damaged.  If there is
     danger of electrical shock, turn off the main electrical circuit breaker or fuse. 
     If you smell gas or suspect a gas leak, turn off the main valve.

  6. Check fence lines and posts.  You may need to build a make-shift yard from temporary
     posts and fencing.  Then repair/rebuild the regular fencing, and open the temporary
     yard when completed. 

  7. If animal carcasses need to be disposed of refer to the General Family Preparedness,
     Special Post-Disaster Considerations section for appropriate handling.
                  


     Residential Fires


  Fire safety and prevention are important for everyday emergencies,
  but they are crucial during disasters.  More than 6,000 Americans die
  and 100,000 more are injured by fires each year.  Fire spreads
  quickly.  A fire's heat is more dangerous than the flames; inhaling
  super hot air can sear your lungs.  Fires produce poisonous gases
  that make you drowsy and disoriented.  In addition to those measures
  outlined in the General Family Preparedness section, the following
  fire specific measures should be followed.

            Fire Safety and Prevention

  1. Install smoke detectors in your house or apartment. Place detectors on every level
     of your house:  outside bedrooms at the top of open stairways or the bottom of
     enclosed stairs -  near (but not in) the kitchen. Clean smoke detectors regularly
     and replace batteries once a year. 

  2. Plan escape routes with your family. See the General Family Preparedness section of
     the Handbook. 

  3. Clean out storage areas.  Don't let trash accumulate. 
 
  4. Check electrical wiring. Inspect extension cords for frayed or exposed wires or
     loose plugs. Do not overload extension cords or outlets.

  5. Never use gasoline, benzine, naptha or similar liquids indoors. Never smoke near
     these flammable liquids. Safely discard all rags or materials soaked in flammable
     material after use. 

  6. Check heating sources.  Make sure they are clean and in working order.

  7. Alternative heating sources such as wood, coal and kerosene should be used
     carefully.

  8. Make sure that home insulation is not in contact with electrical wiring.

  9. Know where your gas meter and central electrical panels are so you can shut them off
     in an emergency. If you shut off your gas line, allow only a gas company
     representative to turn it on again to make sure it is done properly.

  10. Ask your local fire department to inspect your house for fire safety and
      prevention. 

  11. If you live in wildland areas, your house could be a target for wildfire.
       Call local authorities and get information about wildfires in your area.
      Do not install an untreated wood shake roof. Make your landscape fire safe by
      removing excess brush and undergrowth, planting fire resistant plants, and pruning
      trees of low branches. 

   












           What to Do in Case of a Fire

  1. To put out a small fire, take away its air or fuel, or cool it with water or fire
     extinguishing chemicals. 

  2. Never use water on an electrical fire. Use only a fire extinguisher.
 
  3. Oil and grease fires occur primarily in the kitchen.  Smother the flames with baking
     soda or salt or put a lid over the flame if it is burning in a pan.

  4. Small fires can be controlled with water or fire extinguishers, but do not try to
     put out a fire which is getting out of control.

  5. If your clothes catch on fire, stop, drop and roll until the fire is extinguished. 
     Running only makes the fire burn faster. 

  6. Sleep with your door closed.  If you wake up to the sound of a smoke detector, feel
     the door before you open it. If the door is cool, leave immediately.  Be prepared to
     bend low or crawl.  Smoke and heat rise, and the air is cooler near the floor.
     If the door is hot, escape through a window.

     After

  1. Ask your insurance agent about estimates and loss coverage.

  2. Do not enter a fire-damaged building unless authorities have given you permission.

  3. When entering a building, be watchful for signs of heat or smoke because they may be
     signs of smoldering remains of fire.

  4. Have an electrician check your household wiring before the current is turned back
     on.  Do not attempt to reconnect any utilities yourself.

  5. Beware of structural damage.  Roofs and floors may be weakened and need repair. 
 
  6. Discard food, beverages and medicines that have been exposed to heat, smoke or soot.

  7. If you have a safe or strong box, do not try to open it.  A safe or fire proof box
     can hold intense heat for several hours.  If the door is opened before the box is
     cooled, the entering air combined with the high internal temperature may cause the
     contents to burst into flames. Refer also to the General Family Preparedness section.

        Floods  

  Floods are the most common and widespread of all natural hazards.
  Some floods develop over a period of days, but flash floods can
  result in raging waters in just a few minutes.  Even very small
  creeks, gullies, culverts, dry streambeds or low-lying ground that
  may appear harmless in dry weather can flood.  Wherever you live, be
  aware of potential flooding hazards.  If you live in a low-lying
  area, near water or downstream from a dam, you must be prepared for
  floods.  In addition to the information provided here, also refer to
  the General Family Preparedness section. 

         Preparing for Floods and Flash Floods

  Some simple advance preparation will help you be ready for possible
  floods in your area. 

  1. Know the flood warning system in your community and be sure your family knows the
     warning.  Instruct family members in emergency procedures during a flood warning.
     If you live in an area subject to frequent or sudden floods, especially flash
     floods, you may wish to have family flood drills.  Assign each family member an
     emergency task such as gathering emergency supplies, turning off utilities, or
     listening to the radio for instructions. 

  2. Flood proof your buildings. Install check valves in sewer traps to prevent water
     from backing up in sewer drains. Seal cracks in walls and floors with hydraulic
     cement.  

    Watch for these these fire hazards on your property:
                      -     Broken or leaking gas lines
                      -     flooded electrical circuits,
                      -     submerged furnaces or electrical appliances
                      -     flammable or explosive materials coming from 
                            upstream.

  5. Before floodwaters crest, turn off the main power switch if you think the electrical
     circuits are going to be under water. Never Touch The Switch While You Are Wet Or
     Standing In Water.  Do not turn the electrical system back on until it has been
     inspected by an electrician. 

  6. Know what a river height forecast means for your property especially how far your
     property is above or below expected flood levels. 

  7. Know where to go in case of flooding. Remember that you must seek higher ground as
     quickly as possible, on foot if necessary. 

 8. If you are camping, know how far your campsite is above nearby waterways.                  Know
how to seek higher ground. Stay out of unknown water paths such as dry creeks or
    river beds. If advised to leave the area, do so immediately.

  9. Refer to the General Family Preparedness section of this Handbook for additional
     steps to take.

   Building Dikes To Prevent Minor Surface Flooding

  Standing water from melting snow or heavy rains can flood basements and damage yards,
  wells, feed supplies, machinery and other property.  Flooding is more apt to occur in
  areas with poor surface drainage systems or ice dams. 

  A 1- to 3-foot high sandbag earth dike offers protection from shallow flooding (water
  depth less than 3 feet).  Contact a construction firm, lumber yard or Civil Defense
  officials for information on where to buy sandbags in the area.

  A sandbag dike can be constructed as follows:

  1. Select the site for the dike, making the best use of natural land features to keep
     it as short and low as possible.  Avoid trees or other obstructions which would       weaken the
structure.  Do not build the dike against a basement wall. Leave about 8
     feet of space to maneuver between the dike and buildings.

  2. Remove ice and snow (down to the bare ground if possible) from a strip of land about
     8 feet wide. 

  3. Fill and lap sandbags. Fill bags approximately half full of clay, silt or sand.  Do
     not tie. Alternate direction of bags with bottom layer lengthwise of dike.
     Lap unfilled portion under next bag. Tamp thoroughly in place.  Build the dike three
     times as wide as it is high.
     Dike Construction Continued

  4. Seal the finished dike to increase its watertightness.  To seal the dike:
     Spread a layer of earth or sand 1 inch deep and about 1 foot wide                          along the
bottom of the dike on the water side.  Lay polyethylene
     plastic sheeting so that the bottom edge extends 1 foot beyond the bottom edge of
     the dike over the loose dirt.  The upper edge should extend over the top of the
     dike.  (This plastic sheeting, available from construction supply firms, comes
     in 100-foot rolls and is 8 or 10 feet wide.) Lay the plastic sheeting down very
     loosely so that the pressure of the water will make the plastic conform easily with
     the sandbag surface. If the plastic is stretched too tightly, the water force can
     puncture it.   Place a row of tightly fitting sandbags on the bottom edge of the
     plastic to form a watertight seal along the water side.  Place sandbags at about
     6-foot intervals to hold damp or flooded basements.  Leaks in basements may be
     caused by cracked walls, improper grading, water in window wells or water pressure
     under floors.

  Cracks

  Watertight concrete is important to prevent water seepage in the basement.  Fill cracks
  when the soil is dry, so cracks will be dry. It is best to fill cracks when there is no
  artificial heat in the basement so thin layers of mortar can cure. 

 1. Wide cracks (? inch or more).  Shape the crack like a V with a star drill or cold
    chisel.  Fill with mortar. Chisel out the sides of the crack to make a V opening
    about 1 inch deep and 1 inch wide at the surface. Coat the crack with a creamy
    mixture of cement and water.  With a trowel immediately fill the opening with a 1:2
    mixture of cement and sand mortar (one amount of cement to two amounts of sand 
    mortar).  Or use a chemically  treated cement available at hardware or building
    supply stores. 

  2. Hairline cracks.  Fill the cracks with a cement base paint.  With a scrub brush
     apply a cement wash of Portland cement and water.  Or check for other leak-stopping
     materials at your local lumberyard or hardware store.

  3. The ground around foundations should slope away from the house at a rate of at least
     6 inches in 10 feet.  You should regrade by cutting and filling if you notice 
     water standing along foundations, or if the surrounding ground is flat or slopes
     toward the house.

  4. Carry roof water away from the building by eave gutters and downspouts.  Water from
     downspouts should be carried about 3 feet away from the foundation wall. Use a splash
     block, downspouting or tile drain. Do not direct water from the downspouting into the
     drain around the footing.

    Preventing Leaks in Basements

  Window Wells

  1. Check window wells to be sure that surrounding ground ends a few inches below the
     top of the well. 

  2. To prevent water seeping down the outer surface and under the well, compact several
     inches of dirt around the well.

  3. If there is tile around basement footing, dig a post hole inside the well to this
     tile.  Fill with clean gravel. 

  4. If there is no tile around footing, improve drainage by laying drain tile from the
     bottom of the window well to a lower point in the yard.  





  Basement Floors 
  Water pressure under concrete basement floors may cause them to leak or buckle.  
  To relieve this pressure:

  1. Build a sump so water can run into it and be pumped out.

  2. If there is a layer of clean gravel under the floor, drill a hole in the side of a
     floor drain.  This will allow water to flow through the gravel to the drain, and
     will relieve the pressure under the floor. 

  3. Leaks sometimes can be diverted through concrete lined channels below or above floor
     level. Make a channel by chipping away floor and smoothing it with mortar, or by 
     building a ditch above floor level.  Carry the channel around the wall to a floor
     drain.

      Cleaning Up After a Flood Setting Priorities

  Priorities will vary with the kind and seriousness of damage.
  Buildings may not be habitable during repair.

  1. Examine building structure.  Check foundations for settling, cracking or
     undermining.  Examine walls, floors, doors and windows to determine what repairs are
     necessary. You may want to repair only temporarily until extensive work can be done.

  2. If basement is flooded, start pumping the water and water system.

  5. Shovel out mud and silt before it dries.

  6. Before they dry, wash down flooded walls and floors with a hose.  Start at upper
     limit of flooding and work downward. 

  7. Scrub and disinfect walls and floors.

  8. Start the heating system if possible to speed up drying.  Before operating it, the
     heating system may need to be cleaned, dried and reconditioned.  Make sure chimneys
     are clean before starting system. 

  9. Dry out walls and floors.  If necessary for proper drying, strip walls open up to
     water level.  Drill holes in exterior siding.  Complete drying may take months.
 
10.  Repair buckled walls and floors.

11.  Clean and dry household items, furniture, carpets, clothing, dishes and bedding.
     Disinfect when necessary. 

12.  Treat items for mildew as needed. 

13.  Care for damaged trees, shrubs and lawn.

14.  Repaint, repair, refinish as necessary. 

      Salvaging Sewing Machines and Sergers

 Most damage to flooded sewing machines and sergers is caused by rust. 
 Even if the machine was not submerged, check for rust caused by general dampness.
 Rust develops quickly on highly polished, machined or plated surfaces. 

  1. If the equipment was submerged, the machine (head and controls) or the serger should
     be serviced by a dealer or professional sewing machine/serger repair person
     within 10 days if possible. 

  2. Try to prevent as much damage as possible by drying equipment quickly.
     Use a hand-held hair dryer to help dry interior parts. Dry attachments with 
     a soft cloth or a hair dryer. Rinse attachments and removable metal parts in dry
     cleaning solvent or a light machine oil. Oil replaces water and protects                     the metal.

  3. Oil interior parts to protect them.  Put a few drops of machine oil on each moving
     part and operate the sewing machine or serger by hand for several minutes to
     distribute oil. If the equipment has been submerged, do not use the motor and               
controls to operate the equipment until they have been inspected by a dealer or a
     repair person.  

  4. If the sewing machine, serger or attachments have already begun to rust, follow
     preventive measures as above.  Then rub rusted parts with very fine steel 
     wool and reapply a coating of oil. 

 5. If the equipment cannot be serviced within 2 weeks, be sure a light film of oil
    remains on the parts. Store equipment in a large plastic bag until serviced to
    protect other surfaces from leaking oil. Place a chemical dehumidifier in
    the bag with the machine to absorb any residual moisture.

 6. If equipment and controls were not submerged, professional servicing may not be
    necessary.  Follow rust prevention measures for metal parts and then operate the
    equipment with the motor. If the equipment works properly, remove excess oil from
    attachments and other removable parts with a soft cloth.  To remove excess oil from
    interior metal parts and thread-handling mechanisms sew/serge through scrap
    fabrics until no more oil is absorbed into fabric. 

      Cleaning Flood-soiled Pillows and Mattresses

  Mattresses

  1. A good innerspring mattress should be sent to a commercial renovating company. 
     Renovation is too difficult to do at home.  Ask about the cost of the work. 
     It may be less expensive to buy a good reconditioned or new mattress.

  2. If a mattress must be used temporarily, scrape off surface dirt and expose mattress
     to sunlight to dry as much as possible.  Cover mattress with a rubber or plastic
     sheet or mattress cover before using it. 

  3. If you decide to keep a flood-soiled mattress, it should be sterilized. This must be
     done at a sterilizing plant such as a mattress company or a state hospital.
     Ask your local public health department or county Extension agent for information on
     mattress sterilizing plants in your area. Have mattresses as dry as possible
     before taking them to a sterilizing plant.  Use crop drying fans or household fans
     to speed up the drying process.

  Feather Pillows

  1. For feather pillows, if ticking is in good condition and does not contain red or
     yellow stains, wash feather and ticking together. Brush off surface dirt.
     Wash in machine or by hand in warm (not hot) suds 15 to 20 minutes.  Use a
     disinfectant, following product directions for use.  If using an automatic
     washer, wash no more than two pillows at one time. If washing by hand, rinse at
     least three times in clear warm water. Spin off water or squeeze out as                      much
water as possible.  Do not put pillows through a wringer. Dry in an automatic
     dryer at moderate heat setting.  Put several bath towels in the dryer with the               pillow to
speed up drying.  Allow about 2 hours.  Or dry pillows in a warm room on a
     sweater drying rack with a fan on them.  Shake and turn pillows occasionally to
     fluff feathers and hasten drying.  Or hang pillows on a clothesline by two corners.
     Change position end to end and shake occasionally to fluff feathers and speed 
     drying.

  2. If ticking is not in good condition or is stained with red or yellow mud, wash
     feathers and ticking separately. Find or make a bag of light weight, firmly woven
     fabric such as muslin.  The bag should be two to three times larger than the 
     ticking. Open one edge of the ticking. 


Radiological Accidents

     Radiation is energy in the form of waves or particles and is part of
  our everyday lives.  Our planet receives radiation from outer space and from the sun. 
  Other naturally occurring radioactive materials are present in the soil, in the    structures where
we live, and in the food and water we consume.  These natural forms of
  radiation are referred to as "background radiation."  Radioactive materials also are a
  source of fuel for nuclear power plants.  While the history of such plants in the
  United States has been generally safe, residents living near power plants should know
  what preparations and responses are appropriate to take in the event of a radiological
  accident.  In addition to the information in this section, also refer to the General
  Family Preparedness section. 

       Radiation Types


  The three basic forms of radiation are:

  1. Alpha particles can be stopped by a single sheet of paper or a few layers of dead
     skin.  Therefore, alpha radiation is not an external hazard.  However, if the
     source of radiation is within the body, it is the most serious hazard, because of
     alpha radiation's greater biological effects on live tissue.

  2. Beta particles can be stopped by a few layers of clothing, 10 feet of air or a 
     half-inch of tissue.  If beta particles are retained in the skin, they can damage
     living cells by causing severe skin or eye burns.  They also can damage cells in the
     digestive tract if particles are ingested with food or water.  

 3. Gamma rays are similar to x-rays and are the major radiation of concern in radiological
    environments.  Gamma rays are deeply penetrating and can damage
    body cells.  Although all cells are subject to damage, bone marrow cells and cells in
    the intestinal lining seem to be particularly sensitive.  Gamma rays can be shielded
    to acceptable levels by sufficient amounts of materials. 

  Radioactive materials can be released in the form of particles or gases.  Both are
  spread by the wind.  The farther the particles travel, the lower the concentration of
  radioactive material. Contamination is an undesired presence of radioactive materials. 
  In an accident that releases radiation into the environment, people, farm equipment,
  animals, crops and the soil can become contaminated. In addition to the following
  procedures, homeowners and agricultural producers also should refer to the section on
  General Family Preparedness. 

      Preparing for a Nuclear Power Plant Accident


  1. If you live near a power plant, familiarize yourself with the terms used to describe
     a nuclear emergency. Notification of unusual event means a small problem has
     occurred at the plant.  No radiation leak is expected.  No action is necessary on
     your part. An Alert means a small problem has occurred and small amounts of                
radiation could leak inside the plant.  You should not have to do anything.

    A site area emergency is a more serious problem.  Small amounts of radiation could
    leak from the plant.  Area sirens may be sounded.  Listen to your radio or television
    for safety information.  A general emergency is the most serious problem.  Radiation
    could leak outside the plant and off the plant site.  The sirens will sound.  Tune to
    your local radio or televistall sirens and other warning systems to cover a ten-mile
    area around the plant. 

  3. Obtain public emergency information materials from the company that operates your
     local nuclear power plant or from your local emergency services office.


     What to Do in a Nuclear Power Plant Emergency 
    
  1. Keep calm.  Not all incidents result in the release of radiation.

  2. Stay tuned to local radio or television. Specific instructions will be given by
     authorities. Local instructions should take precedence over any advice given in this
     handbook.

 3. Evacuate if you are advised to do so. See the section on Evacuation Procedures in the
    General Family Preparedness section.  Keep car windows and vents closed; use
    reecirculated air. 

 4. If you are not advised to evacuate, remain indoors. Close doors and windows.
    Turn off the air conditioner, ventilation fans, furnace and other air intakes.
    Go to a basement or other underground area if possible.  If you must go outdoors,
    cover your nose and mouth with a  handkerchief. 

5. Do not use the telephone unless absolutely necessary.  All lines will be needed for
   emergency calls. 

6. If you have just been outdoors, take a thorough shower. Change your clothes and 
   shoes. Put the items you were wearing in a plastic bag. Seal the bag and store it
   out of the way. Clothes can later be washed as you normally would in the washing
   machine.  Any contamination would remain in the water and not contaminate the 
   washing machine. 

7. Put food in covered containers or in the refrigerator.  Food not previously in 
   covered containers should be washed first.

 Safety of Home Gardens After a Nuclear Accident

  1. Test homegrown produce for radioactive contamination before it is consumed.

  2. If you work outside make sure you: Wash hands thoroughly before eating.
     Wear protective clothing that covers all portions of your body while
     outside.  Remove outer clothing before you go inside. Wear a dust mask
     or a folded, damp cloth over your nose and mouth while you work.
     Avoid dust-producing activities as much as possible. 

Recovering Losses and Expenses from a Nuclear Accident

  1.  Nuclear power station operators are required to have insurance to cover damages
      suffered by the public.  Additional living expenses, loss of farm or business
      income, and physical or property damage are covered.

  2. The Federal Emergency Management Agency also may provide funds for temporary housing
     and home repair, as well as other types of assistance.  See the section on General
     Family Preparedness for post-disaster assistance information.


      Special Considerations for Agricultural Producers
  In addition to the precautions and responses covered in the previous pages, the agricultural
  producer will want to consider the following measures. 

What to Do in a Nuclear Power Plant Emergency

  1. Shelter livestock and give them stored feed if advised to do so by authorities.
     Some farm buildings provide better protection than others because of heavy construction. 
     Placing earth, hay, sacked feed or fertilizer, concrete blocks or other materials around exposed
     shelter walls will increase shielding effectiveness. Make sure that adequate ventilation and
     wood lots offer some protection. Cattle could be penned in cattle underpasses or bridges if
     available. Cattle confined in pens shelter each other to a limited extent.  Move dairy cattle
     And goats indoors first because radioactive material easily transfers to milk.
 
  2. Do not add water to covered storage unless it is from a protected source.

  3. Protect standing water by covering the surface at the outset of an emergency.

  4. Cover feed to protect it from falling particles.  Protect haystacks in an open field
     with tarpaulins, plastic sheets or similar coverings. 

  5. Poultry are somewhat more resistant to radiation than other farm animals.
     Confined shelters and use of stored feed also lower concern of contamination.
     The same feed, water and shelter ventilation measures taken for livestock should
     be followed to reduce the likelihood of contaminated egg and poultry products.

  6. Swine care should follow the steps taken with other livestock.  Water is a 
     primary necessity for hogs, so sure the source is protected. 

          Animal Care After a Nuclear Accident

  1. Limit the use of feeds to those under cover or protected from contamination.
     Grain in permanent indoor storage, hay in a barn and silage in a covered silo
     may be considered protected. Rolled bales of hay should be used only when
     absolutely necessary, and only if the outer layers are removed and discarded.

      Do not let animals graze until you are notified that forage in your area is safe. If grazing
     cannot be avoided, supplementing it with protected feed will limit ingested contamination. If
     no stored feed is available, animals can survive on water for a period. Make a special effort
    to prevent dairy animals from becoming contaminated by providing clean food and water.
    If possible, prevent cattle from drinking from ponds, lakes, rivers and streams. 
    Spring and well water should be free of contamination.

  2. If you have been evacuated and your absence is longer than the protected feed
     sources will last, emergency officials may allow you to reenter the area.
     You must conform to rules regarding emergency workers, including the use of
     protective equipment and instrumentation and limitation of stay.

  3. It is unlikely that even a worst case event would cause the death of any animals.
     Any unexplained illness or death would more likely be the result of changes in
     routines of livestock feeding and patterns of grazing. In the event of death or
     illness of an animal contact your State Department of Agriculture or County Extension
     agent immediately to assist in diagnosis of the problem. 

  4. Soap and water will remove contamination from animal hides. 

  5. Wear protective clothing similar to that used in pesticide application.

 Recovering Exposed Fruits, Vegetables and Soils

  1. Fruit and vegetables may be externally contaminated by radioactive particles.
     Normal washing of leaves, pods and fruits that are surface contaminated is effective
     in removing contamination. Washing should be done in a place other than the kitchen
     to prevent contamination of foods and dishes.

  2. Underground crops absorb little radiation.  Standard removal and disposal may be
     necessary. Planting alternative crops such as cotton or flax instead of food
     crops may be recommended in some situations. Deep plowing will remove radioactive
     substances below the plant root level and prevent plants from taking up contaminated
     substances.

            Monitoring Fish and Marine Life

  1. Fish and marine life in ponds may be harvested unless officials determine they are
     contaminated.

  2. Samples of water, fish and marine life from open bodies of fresh and saltwater
     should be analyzed for contamination.

     Marketing Animals and Products

  1. A buffer zone, called a Food Control Area, will be established around land which may
     be contaminated.

  2. State emergency officials will monitor milk on farms and at points on its way to            
market. You will be notified if sampled milk contains radioactive materials.
     Milk should be safe if it is from dairy animals that have been adequately sheltered
     and protected.  There may be delays in milk pickups which will require holding 
     milk for longer periods of time. Be prepared to provide alternate storage or some
     milk may have to be discarded. 

  3. Do not destroy animal foods unless storage has made them inedible. 

  4. Livestock that have been exposed to external contamination can be used for food if
     they have been washed well and monitored by authorities prior to slaughter.
     Meat animals that have internal contamination cannot be slaughtered until officials
     advise that it is safe to do so. 

Tornadoes

  Tornadoes are nature's most violent storms and can leave an area devastated in seconds.  A
tornado
  appears as a rotating, funnel shaped cloud, striking the ground with whirling winds of up to 200
  miles per hour or more.  A tornado spins like a top and may sound like a train or an airplane. 
 
  Although tornadoes usually travel for up to 10 miles before they subside, 200-mile "tornado
tracks"
  have been reported.  Tornadoes can strike any time of the year and often accompany hurricanes. 
In addition to those measures listed in the General Family Preparedness section, also use the
following tornado preparedness and response measures. 

          How to Prepare for a Tornado

  1. Know the tornado season for your area.

  2. Learn to recognize severe weather signs. Tornado weather is usually hot and humid
     with southerly winds.

  3. Know what a tornado looks and sounds like. 

  4. Know what a tornado watch or warning is:
     A Tornado Watch indicates that weather conditions may cause tornadoes or severe
     thunderstorms to develop in or near the watch area.  A watch does not mean a
     tornado has been sighted. A Tornado Warning means that a tornado has actually been
     sighted or indicated by radar and residents should take shelter. 

      Special Precautions for Mobile Home Dwellers

 1. When you purchase a mobile home, look for built-in safety features:
    Factory installed anchoring strapscate your home so the small end
    is directed into the direction of prevailing winds, reducing
    surface exposure to wind impact.  

 2. Encourage your neighbors to tie down, too.  An unanchored mobile home blown
    into your home can cause extensive damage. 

 3. Have your mobile home blocked properly.  Open concrete blocks are less expensive
    but are never good enough. 

 4. Make sure you purchase approved tie-downs.

 5. Skirting your mobile home will help protect underneath the home from moisture and
    winter weather, as well as reduce soil heaving caused by soil thawing and freezing
    during winter months.  Soil heaving destabilizes the mobile home, requiring 
    retightening of the tie-downs. 

  6. Be aware of where designated tornado facilities or shelters are.

          What to Do During a Tornado Warning

  1. When a tornado has been sighted, stay away from windows, doors and outside walls. 
     Protect your head from falling objects or flying debris.  Take cover wherever you
     are.  In a house or small building, go to the storm cellar or basement.  If there is
     no basement, go to an interior part of the structure on the lowest level (closets,
     interior hallways).  In either case, get under something sturdy (such as a heavy
     table) and stay there until the danger has passed.  In a school, nursing home,
     hospital, factory or shopping center, go to a designated shelter area.  
     Stay away from windows and open spaces. In a vehicle, trailer or mobile
     home, get out immediately and go to a more substantial structure.
     If there is no shelter nearby, lie flat in the nearest ditch, ravine or culvert with
     your hands shielding your head. 

 2. Do not attempt to flee from a tornado in a car or other vehicle.

            Responses After a Tornado

  1. Use great caution when entering a building damaged by high winds.  Be sure that
     walls, ceiling and roof are in place and that the structure rests firmly on the
     foundation.

  2. Look out for broken glass and downed power lines.


      Inspecting Buildings for Hidden Wind Damage

  1. Check the roof for: 
 
    Missing or damaged shingles. Loose nails on metal roofing.  If nails don't hold when
    hammered back in, use #12 or #14 metal screws to fill old nail holes. 
    Potential leaks that could indicate structural separation.  This is more easily
    checked for on sunny days.

  2. Inspect the foundation to make sure that joints where the foundation and wall meet
     haven't separated.  On stone or concrete foundations, check to see that plate bolts
     have not worked loose. 

 3. Inspect the interior of buildings for structural damage. Using a good light, check
    the framing. Look for ridge separation, loose knee braces and loose rafters where the
    rafters join the walls.  

     Special Considerations for Agricultural Producers

  In addition to those tornado concerns listed previously, agricultural producers should inspect silos
for hidden wind damage. Make sure the silo is still plumb. Look for loose hoops. Inspect the base
of metal silos inside and out for hairline cracks. Remove any rust around the base with a wire
brush. Look for new cracks in the plaster of empty concrete stave silos. 

    Volcanic Eruptions

  Volcanic ash  can be harsh, acid, gritty, glassy and smelly.  While not immediately dangerous to
most adults, the combination of acidic gas and ash which may be present within miles of the
eruption can cause lung damage to small infants, very old people or those suffering from severe
respiratory illnesses. 

    Preparing for a Volcanic Eruption

  1. Follow the information located in the General Family Preparedness section of the
     Handbook.

  2. Be familiar with terms associated with a volcanic eruption. Volcanic ash 
     usually is erupted into the air above the volcano and then is carried downward along
     with volcanic gases.  Pieces of ash may range from dust sized particles to pieces of
     rock.  Ash can overload roofs, corrode metals, cause fabrics to decompose, clog 
     machinery, block drains and water intakes and injure or kill vegetation.

    Lava flows are streams of molten rock from a vent or from a lava fountain.
    Volcanic gases associated with active volcanoes are water vapor, carbon dioxide,
    hydrogen sulfide, hydrogen, helium, carbon monoxide and hydrochloric acid.
    People with respiratory problems and heart disease are especially susceptible to
    volcanic gases. Gases rarely reach populated areas in lethal concentrations, although
    sulfur dioxide can react with the atmosphere downwind and fall as acid rain.

    Pyroclastic flows and surges are mixtures of hot rock fragments that sweep away from  their
    source at hurricane velocity.  Because of their high speed and temperature, pyroclastic flows
    and surges kill or destroy virtually everything in their path. 

    Volcanic landslides are not always associated with eruptions; heavy rainfall or
   a large earthquake can trigger landslides on steep volcanic slopes. 

 3. Check with your local emergency management agency to locate hazard maps of your area. 
    Areas that could be endangered by volcanic ash, pyroclastic flows, lava flows and mud
    flows are identified in these maps.

               During a Volcanic Eruption

  1. Do not visit the volcano site; you could be killed by a sudden explosion.

  2. If ash is being expelled, avoid areas downwind from the volcano.  A building offers
     good shelter from volcanic ash but not from lava flows and rock debris. 

  3. Be aware of flying rocks and mudflows. The danger from a mudflow increases as you
     approach a stream channel and decreases as you move away and toward higher
     ground. Mudflows can move faster than you can walk or run. Look upstream before
     crossing a bridge, and do not cross if the mudflow is approaching. 
 
  4. If ash is falling, stay indoors until the ash has settled. 

  5. During an ashfall, close doors, windows and all ventilation in the house.

  6. Remove ash from flat or low pitched roofs and rain gutters to prevent thick
     accumulation.

  7. Avoid driving in heavy dust conditions unless absolutely required.  If you must
     drive in dense dust, keep speed down to 35 mph or slower.

  8. Avoid driving in heavy dust conditions unless absolutely required.  The more dense
     the dust, the more urgent the requirement should be for driving.

  9. When required to drive in dense dust, keep the speed down to 35 mph or lower.
     Do not follow too close to cars in front of you. Use headlights on low beam.
 
 10. Change oil often.  In very dense dust, change at 50- to 100-mile intervals.
     In light dust conditions, change oil at 500- to 1000-mile intervals.
     Lubricate all chassis components at each oil change. 

  11. Clean air filter by backflushing filter paper with compressed air (30 psi).
      CAUTION! Blow element from inside (clean side) to outside (dirty side).
      DO NOT strike filter against anything. If you are unsure, have a qualified       
      mechanic perform the air filter service. 

  12. Cover passenger compartment vent inlet (located at base of windshield and usually
      under hood) with thick, loosely woven, felt-type material to filter air into
      vehicle.  With vent filter in place, keep heater blower on high.  The blower will
      slightly pressurize the inside of the vehicle and keep dust from entering through
      body gaps or holes. If a vent filter is not installed, keep air conditioner and
      heater blowers off.

13.   Have a service garage clean wheel brake assemblies every 50 to 100 miles for very
      severe road condition,  or every 200 to 500 miles for heavy dust conditions.

14.   Have a service garage clean alternator winding with compressed air after heavy dust
      accumulation or every 500 to 1,000 miles of severe dust exposure.

15.   Wash the engine compartment with a garden hose or steam cleaner.  Be sure to seal off
      air intakes and electrical components before cleaning.

16.  Commercial truck filters can be installed to increase the filtering capacity of the
    air cleaner.  However, this is expensive and should be attempted only by trained
    garage mechanics or experienced personnel.  This would be beneficial for vehicles
    operating continuously in extreme dust conditions. 

 Winter Storms

  Winter storms can strike any area.  Even areas that normally
  experience mild winters can be hit with a major snowstorm or extreme
  cold.  The results can be isolation from power outages, blocked roads
  and cars trying to maneuver ice-covered highways.  Everyone needs to
  be prepared to protect themselves from the hazards of winter
  weather-blizzards, heavy snow, freezing rain and sleet.

Preparing for Winter Storms 

  1. Being familiar with terminology used by the Weather Service will help you know what
    to expect when weather warnings are issued.  The following terms are used frequently
    in winter weather releases:  Freezing rain occurs when temperatures are below 32
    degrees F and rain freezes on impact.  This causes an ice coating on all exposed
    surfaces.  If the coating is heavy, falling trees or wires can be additional hazards.

    Freezing rain or drizzle is called an ice storm when a substantial glaze layer
    accumulates.  In some parts of the country, ice storms are called "silver thaws" or
   "silver frosts."

    Sleet is frozen rain drops (ice pellets) which bounce on surface impact.  Sleet does
    not stick to objects, but sufficient accumulation can cause dangerous driving               
conditions. Travelers' advisory means that falling snow and/or drifting snow, strong
    winds, freezing rain or drizzle will make driving hazardous.

    Heavy snow warnings are issued when 4 or more inches are expected during a 12-hour
    period, or when 6 inches or more are expected during a 24-hour period. Blowing and
    drifting snow result from strong winds.  Blowing, falling snow or loose snow on the
    ground can produce sizeable drifts.  Blizzard warnings are issued when wind speeds of
    35 miles per hour or more are expected with blowing or drifting snow. Snow squalls
    are brief, intense snowfalls accompanied by gusty surface winds. Wind chill factor is
    the combined effect of wind and cold.  A very strong wind combined with a temperature
    below freezing can have the same chilling effect as a temperature almost 50 degrees
    lower with no wind.  Anyone who is outdoors and exposed to low temperatures and             
strong winds will be more easily exhausted and more subject to frostbite or death.


             ° = temperature in degrees Fareneheit

  Temp.         Wind 15 mph     30 mph        40 mph
  30F            11°F             -2°F          -4°F 
  20°F           -5°F             -18°F        -22°F 
  10°F          -18°F             -33°F        -36°F
   0°F          -33°F             -49°F        -54°F 
 -10°F          -45°F             -63°F        -69°F
 -20°F          -60°F             -78°F        -87°F 
 -30°F          -70°F             -94°F       -101°F
 -40°F          -85°F            -109°F       -116°F

    Pay attention to weather forcasts and plan accordingly.  Include food that needs no
     cooking in case of power failure. If power is out, keep your refrigerator
     and freezer doors closed as much as possible. Prevent fires by not overheating your
     stove, heater or furnace.  Don't leave fireplaces unattended. Stay indoors during
     cold snaps and storms unless you are in top physical condition.  If you must go
     out, don't overexert. Be particularly careful when shoveling snow. Heart attack is a
     common cause of death during and after winter storms.  Remember that cold winds
     and temperatures put extra stress on your body even if you are in good condition.
     Wear several layers of loose-fitting, lightweight, warm clothing.  Layers of              clothing
trap warm air close to your body. You can remove clothing to prevent 
     perspiring and subsequent chill.  Outer clothes should be tightly woven, water
     repellent and hooded if possible. Cover your mouth to protect your lungs from
     extreme cold. Get your car winterized before  the cold season. Use snow tires or
     chains.  Keep the fuel tank filled to prevent water from getting into the fuel and
     causing the engine to stall. If you must travel when bad weather is forecast, be
     sure someone knows where you are going and the time you expect to arrive.  Travel
     with someone else if at all possible.

    Blizzards may require long periods of isolation.  If you need outside help during
    this time, you should know the following emergency distress signals to signal
    aircraft:

 Need doctor . . . . . . . . . . . . . . . . . . .I
 
 Need medical supplies  . . . . . . . . . . . . . II

 Need food and water . . . . . . . . . . . . . . .F

 Need fuel . . . . . . . . . . . . . . . . . . . .L

International distress signal .. . . . . . . . . .SOS

    Make these signals on the ground where they will be clearly visible from the air. 
The letters should be at least 10 feet tall. Use black cloth or plastic, hay,
boards or other material readily visible on the white snow.  If no materials are
available, tramp the letters into the snow, deep enough to create as much shadow as
possible. 

 Special Considerations for Travelers

  When traveling any distance by car during the winter, observe these
  safety precautions:

  1. Before you leave, have your car checked.  A thorough winterizing check should
     include:

  Ignition system, 
  Battery Lights, 
  Snow tires installed, 
  Cooling system
  Fuel system
  Exhaust system 
  Heater Brakes 
  Wiper blades 
  Defroster
  Tire chains and tow chains 
  Antifreeze Winter-grade oil

2. Select alternate routes before you leave, in case your preferred route isn't
   passable. 

3. Listen to the radio as you travel and heed latest weather information.

4. Seek shelter immediately if the storm seems severe. 

5. Try not to travel alone during a storm. Two or three people are better than one
   because they can help each other.  Travel with another car if possible. 

6. Make sure someone knows where you are going, when you leave, the time you expect to
   arrive and your expected route.

7. Always fill your gas tank before entering open country, even for short distances.  You
   will be less likely to be stranded from running out of gas.  In case you are stranded
   by the storm, you will have enough fuel to run the motor and heat the car. 

8. Drive defensively. 

9. Carry a winter storm car kit.  This should include:
   additional batteries, Windshield scraper, Booster cables, tow chains, 
   Fire extinguisher,  Catalytic heater,  Axe,  Plastic scraper, Transistor radio with
   extra battery, Tools like pliers, screwdriver, adjustable wrench, Flares, 

Winterizing Mobile Homes


  1. Inspect the roof for leaks and cracks. Water can seep through to damage ceilings,
     interior panels or furnishings. When making inspections or repairs, do not walk on
     the roof unless it is absolutely necessary.   Most repair work can be done from
     an extension ladder.  Be careful not to lean to the side of the ladder when making
     repairs.  Instead, move the ladder to the work area. 

 2. Check locked or lapped roof seams for loose screws, spreading, parting or buckling. 
    Add new screws if necessary, and cover all seams with roof coating or asphalt-base
    paint.

  3. Check stacks and vents for cracks, and make sure they are free of debris.

  4. Check the flashing for loose screws and separation from the roof. Water can freeze
     between loose flashing and the roof, causing damage when it melts. If necessary,
    attach flashing to roof area with a liberal coat of caulking and extra sheet metal
    screws.  Then coat screws and flashing area with roof coating or paint.

 5. Check to see that molding is secure where roof meets exterior walls. 
 
 6. Check total roof surface for cracks, breaks, rust or oxidation.  Scrape or wire brush
    rusted seams and recoat entire roof.

 7. Provide at least one front and rear circulation vent and two side circulation vents
    when installing skirting. Keep vents free from obstructions. Allow for frost and           Ground
expansion.  Do not apply skirting tight against the ground or tight against
    the bottom of the unit. Without expansion room, frozen ground can heave the skirting
    against interior panels, causing wall to buckle. 

8. Clean or change furnace filters as recommended by manufacturer.  Collected dust can be
   pulled into the motor, causing it to overheat. Some filters can be cleaned with a Vacuum cleaner;
  some should be washed in a detergent solution; and others require replacement.
  Follow manufacturer's instructions for cleaning, oiling and replacing parts.

  9. During the summer months when the heater is not used, keep the fuel tank full to
     prevent condensation and rusting. Use only No. 1 fuel oil or kerosene in the outside
     fuel tank. No. 2 fuel oil can be used in underground tanks. Never add gasoline or
     naptha to the fuel oil. 

  10. If the mobile home is not positioned on concrete pads, frozen ground may cause it
      to heave or rise.  This could make the doors stick.  To correct this, turn the jack
      handle on the front hitch, raising the front as needed.  Reverse the jack handle
      when the ground thaws in the spring and the unit settles again. 

  11. During sub-freezing temperatures give extra protection to water systems,
      especially if the unit is not set on a permanent sub-surface heated basement.
      Skirting will help reduce some possibility of freezing damage, but will probably
      not eliminate the problem. On most modern units, pipes leading from the underground
      pipe connection to the faucets are protected within the floor system.  You will
      need to protect only the exposed pipes.  Use electric heat tape equipped with
      a thermostat.  This material is available at most hardware outlets , and when
      installing  the pipetape, keeping it snug against the pipe.  In general, three
      turns per foot of pipe (a spacing of about 4 inches between spirals) is adequate.
      Apply friction tape at 12- to 16-inch intervals to hold the heat tape in place.
      Wrap heat tape over the full length of the water pipe from the floor to below frost
      level.  The heat tape should not touch itself at any point because hot spots could
      develop, causing failure of the tape. Place insulation around the pipe to save
      electricity.  Inch-thick, pre-foamed pipe insulation with a waterproof coating is
      recommended.  Tape all joints with a waterproof tape or seal them with adhesive. 
      Be sure the thermostat is also covered with insulation. Plug the heat tape cord
      into an electrical outlet when cold weather arrives. 

  12. Freezing problems sometimes occur in mobile home drainage systems, especially when
      drain pipes below the floor are installed with very little slope.  To help prevent
      damage from freezing: Fix leaky faucets.  When water flow in drain pipes is very             slow
(as from a dripping faucet) the water in the pipeline may freeze.  This is
      especially true if faucets drip overnight. Check toilet tanks.  Water running
      or dripping in the toilet tank could cause sewer lines to freeze.

    Install electric heating tape on the drain line.  Drain pipes are less susceptible to
    freezing than pipes in a potable water system, so a single strand of heat tape taped
    to the bottom of the drain line usually will prevent freezing problems.  Install           insulation
over the heat tape. Hold the eave in place with friction tape at 12-inch
    intervals.  Be sure the thermostat is held securely to the pipe and is covered with
    insulation.  Use preformed pipe insulation with a waterproof cover.  Tape all joints
    in the insulation with  waterproof tape. 

           Winterizing Residential Buildings

  When winterizing your house, check each of the following items.
  Repair as necessary.

  Roof

  1. Check for broken, damaged or loose shingles; small holes; and loose nails.

  2. Check flashing around all dormers, vent pipes, chimneys and any other projections           
where the roof covering meets an adjoining surface.

  Gutters and downspouts

  1. Clean out leaves, dirt and debris.

  2. Paint any rusty gutters.

  3. Check supports.

  Exterior

  1. Repair cracks in stucco or masonry walls.

  2. Spot repair and paint any defective areas to prevent damage from freezing and
     thawing. 

  Windows and doors

 1. Check weather-stripping around windows, doors and between foundation and siding. 
    Replace where needed.

  2. Check metal weather-stripping for dents, bends, breaks, loss of tension or other
     damage that could make it less effective.

  3. Repair and paint storm windows if necessary.


 Heating system 

  1. Have a qualified serviceman clean and check your furnace, replacing necessary parts. 
     
     Furnace check should include:
      Fan belts check for proper tension, cracks or wear. Motors and bearings oil units equipped
with
     oil parts. 

    Filters clean or install new filters. Fiberglass filters will need to be replaced
    because they lose  their effectiveness if cleaned and re-used. Hot and cold air
    registers vacuum if necessary. Humidifier (if part of furnace) remove scale, lime
    deposits and corrosion.  Check float valve and evaporator plate. 

  2. Remove air conditioner for winter storage.  Cover with dust-proof cover.  If air
     conditioner is left in the window, install a weather proof cover and seal the     
     space around the unit.

     Driveways and sidewalks

  1. Clean and repair cracks, fissures and joints in concrete surfaces.

  2. Upgrade gravel driveways.

  3. Repair cracks or fissures in asphalt drives.  Seal with asphalt topcoating.

       Preparations to Reduce Heat Loss from Buildings

  1. Install overhead and sidewall insulation. Adequate insulation is one of the most
     important factors in reducing heat loss and will increase the comfort of your home
     in both summer and winter.

    Under most conditions you need the equivalent of 6 inches of fiberglass thermal
    insulation over your top floor ceiling; 3? or 4 inches of sidewall insulation is also
    recommended.

  2. Weatherstrip and caulk around all joints and frames of windows and doors.

  3. Install storm windows and doors or insulating glass.  Storm windows can result in a
     10 to 20 percent reduction in heating costs.  If buying storm windows is 
     not practical (as when renting), tape clear plastic to the window frame.

  4. Clean and change furnace filters regularly.  Have furnaces checked and cleaned by a
     qualified repairman once a year.  Clean and replace air filters when they become
     loaded with dust or lint. 
  
  5. Close window draperies at night. Regular draperies reduce heat loss slightly;
     insulated draperies cut down heat loss even more. 

  6. Seal as tightly as possible any openings which may permit cold air leakage from the
     attic.  Leakage is likely to occur around attic stairway doors, pulldown stairways,
     electric light fixtures, ceiling fans, air ducts and plumbing vents or pipes.
     Air leakage from the attic not only increases heat loss but also increases the
     possibility of moisture condensation in the attic.  Condensation can wet insulation
    and building materials, eventually causing structural damage and reducing the                 
effectiveness of the insulation.

  7. If your basement is heated, close off upper wall construction that is open to the
     attic.  However, be sure to provide exterior vents into the wall cavity.

  8. Repair leaking hot water faucets.  Leaky faucets waste both heat and water.

  9. Close fireplace dampers when they are not in use.  This will keep heated air from      
     escaping up the chimney.

    
         What To Do During a Home Power Failure

  During severe winter storms, your home heating system could be inoperative for as long
  as several days.  To minimize discomfort and possible health problems during this time,
  ake the following steps: 

  1. Conserve body heat.

  2. Put on extra clothing.  If cold is severe, your bed may be the warmest place.
     Extra blankets and coverings will trap body heat.  This is a good way to keep
     children warm. Farm families might consider taking refuge in the relative warmth of
     the livestock barn. 

  3. Find or improvise an alterric heater,  Gas-fired hot water heater, 
 
  4. Provide fuel.  Common fuel materials include:

    Furnace coal
    Canned heat Furnace oil
    Wood chips
    Campstove fuel
    Alcohol
    Newspapers, magazines
    Charcoal lighter fluid
    Kerosene, gasoline
    Straw
    Firewood
    Corncobs

    You can burn coal in a fireplace or stove if you make a grate to hold it, allowing
    air to circulate underneath.  "Hardware cloth" screening placed on a standard wood
    grate will keep coal from falling through. Tightly rolled newspapers or magazines can
    be used for paper "logs."  Before burning the "logs," stack them properly to allow
    for air circulation. Consider burning wood, including lumber or furniture, if the
    situation becomes critical.

    CAUTION: Do not store fuels in the heated area because of fire danger, especially if
    you have highly combustible materials such as gasoline or kerosene. 

              What To Do During A Home Power Failure

  5. Select a room to be heated.  To increase efficiency of available heat, close off all
     rooms except the one to be heated.  When selecting a room or area to be heated, 
     consider the following:

    If using a vented stove or space heater, select a room with a stove or chimney flue.
   Confine emergency heat to a small area.

    Try to select a room on the "warm" side of the house, away from prevailing winds. 
    Avoid rooms with large windows or uninsulated walls.  Interior bathrooms probably
    have the lowest air leakage and heat loss.  Your basement may be a warm place in cold
    weather because the earth acts as insulation and minimizes heat loss. Isolate the
    room from the rest of the house by keeping doors closed, hanging bedding or heavy
    drapes over entry ways, or by erecting temporary partitions of cardboard or plywood.
    Hang drapes, bedding or shower curtains over doors and windows, especially at night.
 
   6. Provide adequate safety measures. Safety is of prime importance in a heating         
   emergency.  Your chances of freezing to death in your home are small.  Fire,
   asphyxiation from lack of oxygen, or carbon monoxide poisoning  are much greater
   dangers unless you take adequate safety precautions.  Do not burn anything larger than
   candles inside your home without providing adequate ventilation to the outside.
   Any type of heater (except electric) should be vented.  Connect the stove pipe to a
   chimney flue if at all possible.  (Many older homes have capped pipe thimbles in
   rooms once heated by stoves.)  Or hook up your stove to the flue entrance of the
   nonfunctioning furnace pipe (after removing the pipe). Sometimes a stovepipe can be
   extended through a window if no other alternative exists. Replace the window glass
   with a metal sheet, and run the temporary stovepipe through the metal.
   Do not run emergency stovepiping close to flammable materials.  Be particularly
   careful with window-mounted flues.  The wood sash, curtains and shades are especially
   flammable. If you use a catalytic or unvented heater, provide plenty of ventilation in
   the room.  Whenever the device is in use, cross ventilate by opening a window an inch
   on each side of the room.  It is better to let in some cold air  than to run the risk
   of carbon monoxide poisoning. Do not burn outdoor barbecue materials such as charcoal
   briquets inside even in ventillated areas as your resources are used.  One person
   should stay awake to watch for fire and to make sure ventilation is adequate.  If the
   firewatch feels drowsy, it may be a sign of inadequate ventilation. Keep fire fighting
   materials on hand.

     Responses to Other Heat Loss Problems

  During a power failure, keeping warm will be a major problem. However, several other
  related heat loss problems also should be considered.

  1. If it seems likely that the heat will be off for several hours in below freezing
     temperatures, protect exposed plumbing. Drain all pipes (including hot water
     heating pipes) in any rooms where temperature falls below 40°F.  You may need
     to drain only portions of your system. Drain the sink, tub and shower traps, 
     toilet tanks and bowls, hot water heater, dish and clothes washers, water pumps and furnace
     boiler.

  2. If your water pump is electrically  powered, a power outage could restrict your
     water use. Save as much water as possible when you drain the system. Store the water
     in closed or covered  containers, preferably where it will not freeze.
     You may use water from your hot water heater and toilet tanks (not the bowls) for
     drinking and household use.  Water from the heating system will be unfit for
     drinking or other household use.

  3. Keep on hand a good supply of candles, matches and at least one kerosene or gas 
     lantern with ample fuel.  Also have a dependable flashlight with spare bulbs and
     batteries. 

 4. If your water supply is shut off, sanitation will become a problem.
    Flush the toilet only often enough to prevent clogging.  (Disconnect the chain or
    lever attached to the toilet handle to prevent children from flushing.)
    Provide covered containers for disposing of toilet paper.  A portable camper's toilet
    might be useful.

  5. Camp stoves or fireplaces may be used for cook stoves in an emergency. 
     Meal-in-a-can foods such as stews, soups, canned meats, beans or spaghetti require
     little heat for cooking, and some can be eaten without cooking.
     Cereals, breads, dried meats and cheese are other "no cook" possibilities. 
     Freeze-dried meals used by campers and backpackers can be prepared with a minimum
     of heat.
 
       Protecting Your Hot Water System During A Winter Storm Power Failure

  1. If you think the heat will be off several hours or more during below freezing
     temperatures, you will need to keep exposed heating pipes from freezing.  This can
     be done by circulating water through the pipes or adding antifreeze to the system.
 
  2. If electrical power is available, keep the circulator pump going.  Moving water does
     not freeze readily. However, if the room temperature drops to below 40°F, you
     probably should begin to drain the pipes. 

 3.  Most hot water heating systems are not easily drained.  Pipes may have to be                
disconnected to drain low points.  Open the vents on radiators to release air so
     pipes can drain.

  4. Consult a heating contractor about adding antifreeze to your system. 
     Antifreeze is poisonous and must not be allowed to get into the drinking water
     system.  Make sure the house water system and the boiler water system are not
     connected. Use only antifreeze containing ethylene glycol.  Do not use antifreeze
     containing methanol. (Methanol vaporizes readily when heated, and could cause
     excessive pressure in the system.) Make sure the antifreeze does not contain
     leak-stopping additives.  These may foul pumps, valves, air vents and other parts.
 
  Protecting Your Plumbing System During A Winter Storm Power Failure

  1. Shut off the water at the main valve, or turn off the well pump if it is in the
     house.

  2. Drain the pressure tank.

  3. Open all faucets until they drain completely!  Some valves will open only when there
     is water pressure.  If so, remove the valve from the faucet. 

 4. Drain the entire system by disconnecting pipe unions or joints as close to the main
    valve as possible. You may use compressed air to blow water from pipes. 

 5. Insulate undrainable pipes around their main valves.  Use newspaper, blankets or
    housing insulation. 

6. Drain toilet flush tanks and spray hoses  controls.  Lay the softener tank on 
   its side to drain as much water as possible.  Also drain controls and tubing on brine
   (salt) tank.  A brine tank itself will not be harmed by freezing.

        Protecting Your Sewage System During A Winter Storm Power Failure

  1. Empty all drain traps by carefully removing drain plugs or by disconnecting traps.

  2. Blow out inaccessible traps with compressed air or add ethylene-glycol base
     antifreeze in an amount equal to the water in the trap (1 pint to 1 quart is
     sufficient, depending on the size of the trap).  

  3. Check kitchen sinks, bathroom sinks, bathtub drains, toilets, washtubs, showers,
     floor drains and sump pumps.


   Protecting Appliances During A Winter Storm Power Failure

  1. Disconnect the electric power or shut off  the fuel to all water-using units.

  2. Shut off the water supply and disconnect the hoses if possible.

  3. Drain all water-using appliances.

  4. Check the water heater, humidifiers, ice-making unit of the refrigerator, washing
     machine and the dishwasher.  Do not put antifreeze in these appliances.  Close
     valves to the furnace, water heater and dryer. 

        Preventing Ice Dams on Eaves 

  Ice dams along eaves may cause considerable damage to the roof and inside walls of a
  house.  Poorly insulated roofs are the chief cause of ice build-up on eaves.  Ice forms
  when the snow melts off a warm roof, runs down to the eave line, and refreezes there. 
  Ice in the eave trough prevents water from running off freely.  If water backs up high
  enough, it may seep under shingles and down into the house. Sometimes it leaks through
  plaster walls and ceiling. Ice dams are usually a problem only on cold days when the
  roof is warmer than the eave overhang.  On warm days the snow melts at the same rate on
  the eaves and water runs off freely.

  To prevent ice dams:

  1. Insulate between the top floor ceiling and the attic, or along the underside of the
     eaves if the attic is used as living space.  Insulation also will help cut fuel        cost.

  2. Ventilate the attic through windows and louvers when insulation is added to the
     attic floor.  This will help reduce moisture condensation in the attic.

  3. Use electric heating cables along the eaves if insulation or ventilation is not
    possible. Cables can be strung out along the edge of eaves.  When plugged in, they
    will heat the area, melt any ice already formed and prevent further freezing when
    water drips off the roof. Be sure cables are approved for the intended use by the
    Underwriters Laboratory.  Check with your electrician for correct installation.

  4. Do not use salt to melt snow or ice from roof. Salt will rust nails, damage gutters
     and downspouts, and ruin next year's lawn. 

         Responses to Take When Caught Outdoors During A Winter Storm


  Hunters, sportsmen or snowmobile riders occasionally become lost or injured in severe winter
  weather.  Be sure someone knows where you are going and when you plan to return.  Don't
travel
  alone.  Dress properly.  If you do become stranded:

  1. Remain calm.  Don't rush to get out immediately.  You can easily become disoriented
     and lose your way during a snowstorm. 

 2. Build a shelter for the night, preferably on the leeward side of brush or timber.
    In timber country a lean-to gives good protection.  Construct one by using two "Y"
    poles for corners and a sturdy cross shaft. Place poles from cross shaft to the
    ground and cover with evergreen boughs. In open country where snow is shallow and the
    temperature isn't too cold, a snow trench can provide adequate shelter. "Snow caves"
    (in snow at least 4 feet deep) provide the warmest shelter during cold weather.  Dig
    your cave on the leeward side of a drift.  Be sure that you don't locate the opening
    under an overhanging drift or in a possible avalanche path. Cover the bottom of your
    shelter with boughs, grass or sticks if they are available.  Soft, springy boughs are
    good for a mattress. 

 3. Gather a fuel supply that will last throughout the night. Gather fuel while it is 
    still daylight. Build a fire approximately 2 feet from the shelter, using a log or 
    piled rocks to reflect the heat.  When daylight comes again, be prepared to increase 
    the size of the fire.  Try to produce as much smoke as possible to signal rescue
    parties.  Extreme cold and over exertion can cause a heart attack in cold weather conditions.

 4. Stay in your car where you are sheltered and more likely to be found.  You can become quickly
    disoriented when trying to walk around in blowing snow.

 5.  Stay calm.

 6. Keep fresh air in your car. Freezing wet and wind-driven snow can seal the passenger
    compartment and suffocate you. Keep the downwind window open about an inch when you
    run the motor and heater.  Be sure snow has not blocked the exhaust pipe.

 7. Exercise from time to time by clapping hands and moving arms and legs vigorously. 
    Don't stay in one position long.  

8. Keep the dome light on at night to make the car visible to snow plows or rescue crews.

9. Have one person keep watch.  Don't allow everyone in the car to sleep at once.

10. In a snowstorm, automobile parts can sometimes be used for emergency tools:
    A hubcap or sun visor can be used as a shovel. Seat covers can serve as blankets.
    Floor mats will help shut out wind and cold.  Place them against windows on the
    upwind side to help reduce drafts. Engine oil burned in a hub cap creates a smoke
    signal visible for miles.  To light the oil, prime with a little gasoline or use
    paper for starter fuel. Signal with the horn.  An automobile horn can be heard as far
    as a mile downwind. 


      Special Considerations for Agricultural Producers, Preparing for a Winter Storm

In addition to the precautions and responses covered in the previous pages, the agricultural
producer will want to consider the following measures. 

1. Be aware of winter storm terminology. Stockman advisories are issued with combinations
   of cold, wet and windy weather, specifically, cold rain and/or snow with temperatures
   of 45°F or colder and winds of 25 miles per hour or higher.  If the temperatures
   are in the mid-30s or lower the wind speed criteria are lowered to 15 miles per hour.

2. Stockmen also should consider the effect of the wind chill factor on livestock.

Providing Windbreaks for Livestock Protection

1. Simple shelters, sheds or windbreaks are necessary to protect livestock from winter
   storms. Usually, severe cold alone will not affect the performance of animals on full
   feed.  Wind, however, can be a serious stress factor.  A strong wind has about the
   same effect on animals as exposure to a sudden drop in temperature. In general, a 20
   mph wind is approximately equivalent to a 30°F drop in temperature.  Under extreme
   conditions, simple wind and snow protection devices will not be 100 percent effective.

2. Consider wind and snow as a joint problem when deciding the kinds of livestock
   protection you need.

3. Simple windbreaks, shelters or sheds are  essential for livestock protection from wind
   and snow. 
4. The effectiveness of a windbreak depends on its height and density.  Windbreaks may be
   natural (trees) or manmade (fences). 

5. Cottonwood or poplar trees are relatively ineffective as windbreaks because of their low branch
  density.  Supplement these trees with thick-growing trees such as red pines, or with fences. 

6. Snow fences can be good substitutes for tree windbreaks which take time to grow and
   are not practical under all conditions.

7. Porous fences of 80 percent density offer the best wind protection. 

8. Snow will drift through a porous fence. A solid fence keeps most of the snow outside a
   yard and provides the best snow barrier, but may direct snow to other parts of the
   farmstead.  Porous fences can give good snow control if you locate the fences to allow
   for the resulting drifts. 

9. Swirling and relocation of snow within a farmstead is often the main cause of drifting
   problems. 

10.Shallow open-front sheds provide excellent shelters for livestock.  Such shelters
   should have slot openings along the eaves on the back side of the shelter.  These
   openings will provide ventilation and prevent snow from swirling into the front of the
   shed. Plan slot size according to building  width. You should have a 1- to 2-inch
   opening per 10 feet of building width.  Ridge ventilators also are recommended.

11. Do not attach windbreak fences directly to the front corner of an open-front shed. 
    Instead, use a swirl chamber arrangement. Attach a separate short fence to the 
    building.  Start the longer fence behind it and away from the building.

12.Divide long open-front sheds into 20- to 40-foot sections to reduce drafts and
   possible snow build-ups. 

13.Locate shelters so that adjacent buildings will not deflect wind and snow into a shed.
 
     Creating Windbreaks On Your Property


  1. On some farms a windbreak may be necessary for protection from strong winds and
     blowing snow.  A windbreak will:

     Protect livestock and reduce winter feed requirements.
     Help protect homes and reduce fuel use. 
     Help eliminate snow drifting around farmstead buildings and work areas.
 
  2. Plan the windbreak before you plant.  In designing the windbreak you should consider
     size and location, tree species, tree spacing and soil preparation. 

  3. To give the best protection from wind and snow a windbreak should be: 
     Located to the northwest of the farmstead  L-, U- or E-shaped, with the ends
     extending about 50 feet beyond each corner of the area to be protected 
     At least 50 feet and preferably 100 feet from farm buildings and feedlots on level
     land  (If your land slopes steeply to the north or west, plant trees closer to
     the farmstead, but no closer than 60 feet from the many trees, especially      
     evergreens, are susceptible to "nitrogen burning."  If any section of the windbreak
     is likely to be saturated by barnyard seepage, plan to construct a ditch or use
     drainage tile to carry the seepage away from trees. 

5. Do not plant windbreaks where they could cause visibility hazards at intersections.

6. If it is necessary to cross fields, driveways or large ditches with a windbreak 
   planting, try to make the crossing at oblique angles.  This will prevent direct 
   wind tunnels through the planting. 

7. Windbreaks should contain several tree species. A mixture of species offers       
   protection against disease, insects and weather damage, and takes advantage of
   differences in growth rates. Both deciduous and evergreen species should be included,
  but all trees must have adequate space. Select low, dense growing shrubs for outside
  rows.  Plant medium sized trees next, and tall growing trees in center rows. 
  Your choice of species will depend on your needs, climate and type of soil.  Contact
  your county Extension agent for information about appropriate windbreak species for
  your area. 

8. Sod, loosely powdered soil or field soil is best for tree planting.  In late summer or
   early fall, plow heavy soil and soil covered with sod.  If the soil has been 
   deeply plowed and is relatively loose, roll or cultipack it. 

   During winter months cover light or sandy soils with organic material such as
   well-rotted manure. This will increase soil fertility and reduce the possibility of
   erosion and moisture losses during winter and early spring.  In dry regions summer
   fallow the land during the year prior to planting.  Cultivate frequently enough to
   prevent any weed or plant growth and to keep the soil in suitable condition for             
absorbing moisture. If the soil is sandy and subject to blowing, plant a cultivated
   row crop such as corn instead of summer fallowing. Thoroughly disc and harrow the soil
   just before planting. 

 9. Do not overcrowd trees.  Trees must have adequate space, especially when deciduous
    and evergreen  species are mixed.  Allow at least 20 feet between deciduous and
    evergreen species. A five-row planting is recommended for the most efficient                    
windbreak but if space is limited use fewer rows rather than overcrowd trees. 
  
   Properly spaced trees will have increased growth and vigor. Stagger trees in adjacent
   rows to offset wide spaces between young trees.  Be sure to allow enough space for
   operating any necessary maintenance equipment. 

 10. Plant trees as soon as possible after receiving them.  If you must hold trees for a
     few days before planting them, unpack them and heel them in until they are to be
     planted. Keep roots moist at all times during planting. Plant in rows according to
     predetermined plan. For specific planting instructions, contact a local nursery or               your
county agricultural Extension agent. 

  11.  Provide protection and care for young seedlings. Protect trees permanently from
       poultry and livestock. Protect trees from rodents.  Use screen wire, tree wrap
       materials or commercial repellents. Inspect trees periodically for disease or
       insect damage. To eliminate competition from grass or weeds, cultivate often 
       
     Cold weather causes additional stress on livestock, increasing their need for food,
  water and shelter.  To minimize livestock loss during winter storms, stockmen should:

  1. Move stock, especially the young, into sheltered areas. Windbreaks, properly
  oriented and laid out, or timber-covered lowlands are better protection for range
  cattle than most shed-type shelters which may overcrowd  and overheat cattle, causing
  subsequent respiratory disorders. Never close indoor shelters tightly because stock can
  suffocate from lack of oxygen.  Extremities that become wet or are normally wet are
  particularly subject to frostbite and freezing during sub-zero weather.  The loss of
  ears or tails may be of little economic significance, but damage to male reproductive
  organs can impair the animals' fertility or ability to breed. 

2. During severe or prolonged cold weather, animals need extra feed to provide body heat
   and to maintain production weight gains. A grain ration that maintains an animal
   during the summer may not carry it through the stress of prolonged or severe cold. 
   Haul extra grain to feeding areas before the storm arrives. If the storm lasts for
   more than over 48 hours, emergency feeding methods may be required. Pelleted cake or
   cake concentrates make good emergency feed. Mechanized feeders may be inoperable during
   power failures unless you have a source of emergency power.

3. Use heaters in water tanks to provide livestock with enough water. Cattle cannot lick
   enough snow to satisfy their water requirements. 

 Caring for Livestock After a Blizzard

 1. Following a blizzard, water will be a crucial need for livestock.  Cattle will not be
    able to satisfy all of their water requirements by eating snow. In pastures with
    severe drifting, water in shallow streams may be absorbed by snow in the stream
    bed.  Very little, if any, running water may be available for several days.  You may
    need to haul water to cattle.  If water is limited, keep cattle off salt.  Cattle
    which have been away from feed and water for several days may overeat salt, causing
    salt poisoning. 

2.When stock cannot be reached by roads, use planes, helicopters or snowmobiles to
  provide emergency rations. Feedlot cattle that have gone through a severe storm or
  stress period should be put back on feed carefully. Change the ration gradually from a
 low to a high proportion of concentrate.  Watch your herd carefully for several weeks
following prolonged exposure. Isolate cattle showing signs of scouring or labored breathing.  Keep
these animals in a dry, draft-free place and contact a veterinarian. Cattle which have not been fed
for several days or are unaccustomed to grain should be limited to Two to fourpounds per head of
whole grain in one feeding, or a total of five pounds per head the first day. Increase the amount of
feed by two lb/head/day for large cows.  Make any additional increases slowly.  Add hay, even
poor quality roughage, to the ration as soon as possible.  Feeding three  pounds per head of  hay
daily will greatly reduce the possibility of founder (acute indigestion).  Cattle can use hay to better
advantage than grains when they must be fed on the ground. Even moisture-saturated hay can be
used until suitable feed is available.  Do not use mildewed hay. Depression, followed by colic and
diarrheacan occur.   Animals may die in a few days. Some survivors may develop acute lameness. 
Prompt treatment can reduce deaths, crippling and recurring digestive disturbances. 

Feeding Sheep After a Blizzard

1. If sheep, especially pregnant ewes, are withheld from feed heavy losses may occur.

2. Ewes in good flesh late in pregnancy may incur pregnancy disease if they are without
   feed for even a short time.  Early symptoms of pregnancy disease include istlessness and
   depression.  As intoxication advances, ewes develop a wobbly gait, become uncoordinated and    
die.

3. Sheep can eat 1 to 3 pounds of whole grain per day.  A small amount of roughage will
   prevent digestive trouble.  Drying feed before giving it to sheep can reduce the
   possibility of digestive problems.

Feeding Horses After a Blizzard

1. Horses fed a maintenance ration adequate for summer conditions may need additional energy in
their winter feed.  

2. They can tolerate reduced rations for a few weeks unless they are mares nursing foals.

Feeding Swine After a Blizzard

1. Swine present few problems during periods of feed shortage. If you are substituting
   other feed, such as dairy feed, for regular swine feed, be sure swine have adequate
   fresh water available at all times.  The salt content of cattle feed will produce salt
   poisoning in swine unless they have constant access to water. 

Protecting Poultry and Livestock During a Winter Storm Power Failure

1. Ventilate shelter.  Do not close buildings tight to conserve heat because animals
   could suffocate from lack of oxygen.  Because oxygen eventually will be used up in
   mechanically ventilated production facilities, clear ice and snow from all vents.  
   Then open vents to facilitate natural air flow.

2. Poultry facilities should be equipped with knock-out panels for emergency ventilation.

3. In dairy facilities, open door or turn cows outside. 

4. Provide water.  All animals, especially cattle, need plenty of water during cold
   weather.  It may be possible to drive your water pump with a small gasoline engine and a belt. 
   Otherwise, you will need to haul water. If you have an outside source of water, cattle can be
   turned out to it.  Be sure to place sand or other gritty  material on icy feedlots to provide good
  footing.  Whatever the source of water, watch that it remains unfrozen so animals can drink it.   
If no water is available, dairymen can feed cows their own milk as a last resort. 

5. Provide heat.  Use camp stoves and  heaters as emergency heat sources for brooders. Plan
ahead
  to have this equipment ready when needed. 

6. Provide feed.  Animals need extra energy for body heat during severe or prolonged cold
weather, especially if they are outside without shelter.  Mechanical feeders will be inoperable
during a power failure.  Provide for emergency feeding procedures. Pelleted cake or cake
concentrate may be used for emergency feed.

           Protecting Equipment During A Winter Storm Power Failure

 1. Unplug or turn off all electric equipment to prevent damage when power is restored.
  
 2. If you use portable space heaters for supplemental heat, close off the fuel valve as
    soon as possible after power is interrupted.  On models not equipped with safety
    shut-offs, and especially on some models with gravity feed fuel systems, fuel
    continues to flow even when the burner is inoperative.  An explosion or fire can
    result when power is restored. 

            Storing Milk and Cream During A Winter Storm Power Failure
1. You can use the intake manifold on the tractor engine as a source of vacuum to operate
   milkers that do not have a magnetic pulsator. 

2. Ask the dairy to pick up milk as soon as possible. 

3. Consider adding a standby power generator to handle vital electric equipment on the
   dairy.

4. Even if you are short of extra milk storage facilities, do not store milk in stock
   tanks or other containers such as bathtubs.  Dairy plants may not accept milk 
   that has been stored in anything other than regular milk storage containers.  
   Check with your local dairy about policy regarding emergency storage of milk and
   cream.

5. Check your tank for souring each time you add milk to it if you are unable to cool
   your milk or have it picked up.  This check could mean the difference between
  losing all or only part of your milk supply.

  Repairing Ice and Snow Damage to Shrubs and Trees

 1. To prevent ice damage to trees or shrubs, try to remove ice before winds cause major
    damage.  Do not try to break ice off branches.  Connect a garden hose to the hot
    water faucet to melt the ice.  If branches have been badly damaged, remove or repair
    them as suggested below.

  2. Heavy accumulations of wet snow can cause damage to trees and shrubs.  Evergreens
     and weak-wooded trees are more susceptible to snow damage than deciduous and
     hard-wood trees. Snow damage is more common to shrubs than to trees because snow
     depth often equals or exceeds shrub height.  Evergreen shrubs are more easily
     damaged ove heavy snow ccumulations:

      Tap the branches lightly with a broom soon after the snow falls or as it
      accumulates. If snow has melted and refrozen, do not use this procedure because you
      could break the branches. To remove frozen snow, spray the shrubs with a hose
      connected to the hot water faucet. Shrubs also may be damaged when snow from walks
      or drives is piled onto them, or when salt is used for snow removal along drives,
       walks and streets.  With a hose, wash off shrubs that have been splashed with salt
      from streets. Often snow damage to evergreens is not apparent until the following
      spring as a broken branch will retain its green color until warm weather. 

  3. Determine whether the tree can be repaired, or if it should be removed completely. 
     If the main trunk is completely broken or if the tree is uprooted, it should 
     be removed.  Most broken branches can be either repaired or pruned.  Some branches
     broken at a crotch can be lifted into place and then bolted and cabled. Remove                    
broken branch to the nearest branch or to the tree trunk.  Never leave a ragged
     stub. Remove large branches with three cuts.  This will prevent splintering and
     peeling.  Make the first cut upward from the bottom of the branch about 12 inches
     from the next branch. Cut about halfway through the branch, or until the saw begins
     to pitch. Make the second cut 5 or 6 inches further out, and continue cutting until
     the branch falls. With a third cut remove the stub cleanly without peeling.
     Treat the wound.   


United States
Department of
Agriculture
 
National
Agricultural
Statistics
Service
 
Pr 1-3 (99)
 
Agricultural Prices
1998 Summary
 
July 1999
 
 
                         Agricultural Prices
 
                            1998 Summary
 
The 39th Annual Summary of Agricultural Prices contains prices farmers
received for commodities sold as well as prices paid for production
input goods and services. Prices are weighted and aggregated into price
indexes. These indexes provide measures of relative price changes for
agricultural outputs and inputs.
 
The State, Regional, and U.S. average prices for agricultural
commodities and farm production inputs are based on voluntary reports
from agri-business firms, merchants, dealers, and farmers throughout the
Nation. These data are collected at regular intervals using mailed
inquiries, telephone, and personal enumeration. We greatly appreciate
the cooperation and support of all the individuals and firms that have
provided data.
 
Estimates of prices received by farmers are published by state for crops
(1997- 98), vegetables (1996-98), and livestock and poultry (1997-98).
Estimates for prices paid by farmers for feed, fuel, and fertilizer are
published by region for 1997. Prices paid for all other surveyed items
are published for 1997 at the U.S. level. U.S. price indexes for both
prices received and paid including any index revisions are published for
1991-98.
 
Preliminary crop prices for 1998 and fruit and vegetable prices for 1997
and 1998 are subject to revision. Prices received for livestock and
poultry are final estimates Prices received and prices paid revisions
are first published in the monthly issues of "Agricultural Prices" and
again in the Annual Summary.
 
 
 
 
                           * * * * * * *
 
 
 
 
 
                                                                   July 1999
 
                          Table of Contents
Prices Received                                                        Page A-
 
Indexes:  United States,  1991-98 (1910-14=100 and 1990-92=100)
  Annual Averages (1990-92=100) ...........................................  3
  Relative Importance of Commodities in Indexes of Prices Received ........  4
  All Farm Products, Subgroups .......................................... 5-12
  Marketing Year Definitions and Commodity Marketing Percentages ....... 13-29
 
Crops                  Monthly  MYA        Crops                Monthly  MYA
                       Page A-  Page A-                       Page A-  Page A-
 
Almonds .................           42    Potatoes ................  114   34
Apples ...................   119     40    Prunes (Dried) ..........        42
Apricots .................           44    Rapeseed ................        33
Artichokes ...............           59    Raspberries
Asparagus ................   138     53      Black .................        44
Avocados .................           41      Red ...................        44
Bananas ..................           42    Rice ....................   88   34
Barley                                     Rye .....................        34
  All ....................    92     30    Safflower ...............        33
  Feed ...................    94     30    Snap Beans ..............        57
  Malting ................    96     30    Sorghum .................   72   34
Beans, Dry Edible ........    86     30    Soybeans ................   74   35
Bell Peppers .............           58    Spearmint ...............        40
Blackberries .............           44    Spinach .................        59
Blueberries ..............           44    Strawberries ............  150   56
Boysenberries ............           44    Sugarbeets ..............        35
Broccoli .................   138     53    Sugarcane ...............        35
Brussels Sprouts .........           59    Sunflower
Cabbage ..................           57      All ...................   77   36
Canola ...................           33      Oil ...................   78   36
Cantaloups ...............           57      Non-Oil ...............   79   36
Carrots ..................   138     53    Sweetpotatoes ...........        36
Cauliflower ..............   140     53    Tangelos ................  137   49
Celery ...................   140     53    Tangerines ..............  134   49
Cherries .................           43    Taro ....................        42
Coffee ...................           42    Temples .................  137   49
Corn, Field ..............    70     31    Tobacco .................  109   37
Corn, Sweet ..............   142     54    Tomatoes ...............  152   56
Cranberries ..............           43    Walnuts .................        42
Cucumbers ................           58    Watermelons .............        58
Cotton ...................    90     31    Wheat
Cottonseed ...............    89     31      All ...................  100   39
Dates ....................           42      Durum .................  106   39
Eggplant .................           59      Hard Red ..............  108   36
Escarole/Endive ..........           59      Other Spring .........  104   39
Figs .....................           42      Soft Red ..............  108   36
Flaxseed .................    76     33      White .................  108   36
Garlic ...................           59      Winter ................  102   39
Grapefruit ...............   126     47
  K-Early ................           51
Grapes ...................   118     42
Hay                                        Livestock and Products
  All ....................    80     32
  Alfalfa ................    82     32    Cattle
  All Other ..............    84     32      All Beef ..............  158   60
Hazelnuts ................           41      Cows ..................  154   60
Honeydew Melons ..........   144     54      Steers and Heifers ....  156   60
Hops .....................           33      Calves ................  160   61
Kiwifruit ................           42      Cows, Milk ............  162   61
Lemons ...................   132     49    Chickens
Lettuce                                      Broilers ..............  168   65
  Head ...................   144     54      Excluding Broilers ....        65
  Leaf ...................           59    Eggs
  Romaine ................           59      All ...................  171   66
Lima Beans ...............           59      Market ................  170   66
Limes ....................   136     49    Hogs
Loganberries .............           44      All ...................  163   62
Macadamia Nuts ...........           42      Barrows and Gilts .....  164   62
Mustard Seed .............           33      Sows ..................  165   62
Nectarines ...............           42    Honey ...................        69
Oats ....................    98     33    Lambs ...................  166   63
Olives ...................           42    Milk, Sold to Plants
Onions ...................   146     55      All - Price ...........  180   67
Oranges ..................   120     45            Test ............  182   68
Papayas ..................           42      Fluid Market - Price ..  172   67
Peaches ..................   118     40                     Test ...  174   68
Peanuts ..................    88     33      Manufacturing - Price .  176   67
Pecans ..................           41                      Test ..  178   68
Pears ....................   118     41      Retailed by Farmers ...        67
Peppermint ...............           40    Mohair ..................        64
Pineapple ................           42    Sheep ...................  167   63
Pistachio ................           42    Turkeys .................  169   65
Plums ....................           42    Wool ....................        64
 
 
                  Table of Contents - Prices Paid
 
 
                                  General                             Page B -
Preface ...............................................................    1-2
Indexes ...............................................................   3-22
Feed Price Ratios .....................................................  23-24
Prices Paid Regions and States Included - 1998 ........................  53-54
Grazing Fees:  Data for Computation of Public Land - Grazing Fee Rates.  55-56
Report Specialists ...................................................     57
State Average Prices, Feeder Pigs .....................................     33
 
 
                       Indexes, United States
Annual Averages, 1991-98 (1990-92=100) ................................    A-3
By Months and Annual Average, 1990-97 (1910-14=100 and 1990-92=100)
  Commodities, Services, Interest, Taxes, and Farm Wage Rates .........    B-3
     By Crop and Livestock Sector .....................................     13
  Production Items, Interest, Taxes, and Wage Rates ...................      3
     Items Used for Production ........................................      4
        Items Used for Production, by Groups ..........................   4-10
        Farm Origin and Non-Farm Origin ...............................     12
  Interest, Taxes, and Wage Rates and Family Living ...................  10-12
  Parity Ratio and Adjusted Parity Ratio (1910-14=100) ................     14
  Ratio of Index of Prices Received to Index of Prices Paid (1990-92=100)   14
  Commodities and Services, Interest, Taxes, and Wage Rates,
     Adjusted for Productivity, (1910-14 = 100) .......................     13
  Index Sub-Components, Monthly and Annual Averages, (1990-92 = 100) ..  15-22
 
 
               Average Prices, United States, 1995-98
 
 
Agricultural Chemicals      Page B-      Fertilizer *                   Page B-
  Fungicides ...............      47       Limestone ....................    43
  Herbicides ...............   47-48       Mixed Fertilizer Blends ...... 34-42
  Insecticides .............      48       Nitrogenous Materials ........ 42-45
  Other ....................      48       Phosphate and Potash ......... 45&43
                                           United States, April 1993-98 .    46
 
Farm Machinery (April 1993-98)           Fuels and Energy *
  Combines .................      50       Diesel Fuel ..................    25
  Disk Harrows .............      50       Gasoline .....................    25
  Grain Drills .............      51       L. P. Gas ....................    25
  Tractors .................      52
  Other Farm Machinery .....   50-52
 
Feed *                                   Replacement Livestock, (1993-98)
 Alfalfa, Meal and Pellets .      26       Chicks .......................    32
 Bran ......................      26       Cattle .......................    32
 Beef Cattle Concentrate ...      26       Feeder Pigs ..................    33
 Corn Meal .................      27       Turkey Poults ................    32
 Cottonseed Meal ...........      27
 Dairy Feed ................   27-28
 Hog Feed .................   28-29     Seeds
 Molasses ..................      29       Grasses ......................    49
 Poultry Feed ..............   29-30       Legumes ......................    49
 Soybean Meal ..............      30       Row Crops ....................    49
 Stock Salt ................      29       Small Grains .................    49
 Trace Mineral Blocks ......      31
 United States, April 1993-98     31
 
 
                   * Regional Average Prices Also
 
 
 
             Annual Summary of Prices Received by Farmers
 
Agricultural Commodity Prices represent monthly and marketing year averages
received by farmers at the point of first sale for all grades and qualities of
the commodity sold.  Points of first sale by farmers range from bulk sales at
the farm to packed and graded products delivered to a local market.  For crops
the price refers to all sales, regardless of the year harvested.  The average
price concept is that price which would result from dividing the total dollars
received by all farmers, before any marketing charges are deducted, by the total
quantity sold.  Contract sales are reported in the month of settlement, not when
the contract is made.  Prices are on an "as sold" basis, with the following
exceptions: milk is priced f.o.b. plant or receiving station; fruit and
vegetable pricing is covered in detail on page A-2.
 
Monthly Prices are based on all sales of the commodity during the entire month.
Exceptions are hay, eggs, and turkeys which are based on the 5-day period
centered on the 15th of the month.  State commodity prices are estimated for
months when at least 0.5 percent of the annual sales occur.  Weights for
computing monthly United States average prices are based on estimated marketings
during the month by State.
 
Marketing Year Average (MYA) Prices are weighted average prices for crops,
livestock, and poultry items sold during the marketing year.  Commodity
marketing years are defined on pages A-13 and A-14.  State marketing year
average prices are computed by weighting monthly prices by the estimated
percentage of monthly sales during the marketing year.  State and U.S. monthly
and marketing year average prices for crops are open-market prices excluding
Government program payments or allowances for unredeemed loans and purchases by
the Government.  Government payments to farmers are included in farm income
accounts as a separate cash receipt item.  U.S. marketing year average prices
for corn, sorghum, oats, barley, wheat, rice, soybeans, flaxseed, sunflower, and
upland cotton are computed by weighting U.S. monthly prices by monthly
marketings for the U.S. marketing year.  Other crops, livestock, and poultry
U.S. marketing year average prices are computed by weighting State marketing
year average prices by the estimated quantity sold in each State.
 
Preliminary Marketing Year Average Price estimates for 1998 are based on price
data through December 1998 for all field crops except tobacco which is based on
data through April 1999.  Marketing years for fruit, vegetables, and nuts vary
by State and commodity.  Allowances are made for the portion of the crop
expected to be marketed during the remainder of the marketing year for all
commodities except cotton.
 
Monthly and Marketing Year Average Crop Prices for 1997 are final except
for fruit. Crop prices for 1998 are subject to revision. These revisions
will be published first in the monthly issues of Agricultural Prices and
then in the "Annual Summary". Livestock, livestock products and poultry
prices are final estimates for 1997 and 1998. Prices for agricultural
commodities may be revised during the Agency's five-year review of
production estimates. Price revisions resulting from this review are
usually small and generally are the result of reweighting State prices
to the U.S. level. State monthly and MYA prices for noncitrus fruit sold
for fresh market are the weighted average of prices received by
producers at the points of first sale. Points of first sale include
f.o.b. shipping point, farm, roadside, U-pick, farmer's market, grower
auctions, and bulk sales to a packer. The exceptions to this are
California, Washington, New York (apples only), and Oregon (excluding
peaches), which use equivalent returns at the packinghouse-door. This is
a f.o.b. packed shipping point price adjusted back to the
packinghouse-door by subtracting all costs that accumulate between the
packinghouse and the f.o.b. shipping point. Costs include cleaning,
grading, packing, inspecting, and marketing. U.S. monthly prices are the
weighted averages of the state prices. U.S. MYA prices are derived by
dividing the sum of the states' values of production by their sum of
production. Monthly prices include all fruit sold in a month regardless
of the crop year in which it was harvested.
 
State MYA prices for noncitrus fruit sold for processing are the
equivalent returns producers receive for fruit delivered to the
processing plant door. The exceptions are California olives and
clingstone peaches, which are prices at the first delivery point, and
cranberries, which is a weighted average of adjusted co-op pool proceeds
and independent sales at the first delivery point. U.S. MYA prices for
noncitrus processing fruits are derived by dividing the sum of states'
values by their sum of production. There are no monthly price series of
noncitrus processing fruits.
 
State and U.S. MYA prices for noncitrus crops at the "all sales" level
(fresh and processing) are derived by dividing total value by total
production.
 
State monthly citrus prices are based on weighted average f.o.b. packed
prices received for fresh fruit, and weighted average prices received at
the processing plant door for processing fruit. Equivalent returns for
fresh and processed fruit are calculated at the packinghouse-door and
on-tree levels by deducting picking, hauling, sorting, grading, packing,
cooling, marketing, and other costs from the two base prices.
 
State MYA prices and equivalent returns for citrus are calculated from
the weighted average fresh and processed prices received each month in
the crop's marketing season. The crop year 1997-98 as shown on all
citrus tables in this publication refers to the crop which bloomed in
1997 and was marketed during the 1997-98 season. (See page A-18 for a
description of the citrus marketing seasons.)
 
Monthly and MYA citrus prices at the U.S. level are the average of the
states' prices weighted by their box movement and approximate net weight
per box. The box weights used are as follows: Grapefruit: Arizona and
California Desert Valleys - 64 lbs., other California areas - 67 lbs.,
Florida - 85 lbs. and Texas - 80 lbs.; Lemons - 76 lbs; Limes - 88 lbs.;
Oranges: Arizona and California - 75 lbs., Florida - 90 lbs., and Texas
- 85 lbs.; Tangelos - 90 lbs.; Tangerines: Arizona and California - 75
lbs., and Florida - 95 lbs.; Temples - 90 lbs.
 
State monthly fresh market vegetable prices are f.o.b. shipping point,
f.o.b. equivalents, or point of first sale prices. The state MYA prices
for fresh market vegetables are the weighted average of the monthly
prices using estimated monthly movements. U.S. monthly prices are the
weighted average of state prices. U.S. MYA prices are derived by
dividing the sum of states' values of production by their sum of
production. (Prices for broccoli, carrots, cauli flower, celery, and
onions may include some processing.)
 
 
 
     Indexes of Prices Received and Paid, United States, 1991-98
-------------------------------------------------------------------------------
                               :     :     :     :     :     :     :     :
             Index             :1991 :1992 :1993 :1994 :1995 :1996 :1997 :1998
                               :     :     :     :     :     :     :     :
-------------------------------------------------------------------------------
                               :
                               :         Prices Received (1990-92=100)
                               :
All Farm Products              : 100    98   101   100   102   112   107   101
                               :
All Crops                      : 101   101   102   105   112   127   116   106
  Food Grains                  :  94   113   105   119   134   157   128   103
  Feed Grains & Hay            : 101    98    99   106   112   146   117   100
  Cotton                       : 108    88    89   109   127   122   112   107
  Tobacco                      : 102   101   101   101   103   105   104   104
  Oil-Bearing Crops            :  99   100   108   110   104   128   131   107
  Fruit & Nuts                 : 112    99    93    90    97   118   108   110
  Commercial Vegetables        : 100   111   117   109   121   111   122   119
  Potatoes & Dry Beans         :  99    88   107   110   107   114    90    99
  All Other Crops              :  97   102   103   105   106   108   108   108
                               :
Livestock & Products           :  99    97   100    95    92    99    98    97
  Meat Animals                 : 101    96   100    90    85    87    92    79
  Dairy Products               :  94   100    98    99    98   114   102   119
  Poultry & Eggs               :  99    97   105   106   107   120   113   117
                               :
Food Commodities               :  99    99   102    98    99   108   105   100
                               :
                               :
                               :           Prices Paid (1990-92=100)
Prices Paid by Farmers for     :
  Commodities & Services,      :
  Interest, Taxes, & Wage Rates: 100   101   104   106   109   115   118   117
                               :
Production Items               : 100   101   104   106   108   115   119   115
  Feed                         :  98    99   102   106   103   129   125   110
  Livestock & Poultry          : 102    96   104    94    82    75    94    88
  Seed                         :  99    99   101   108   110   115   119   122
  Fertilizer                   : 103   100    96   105   121   125   121   112
  Agricultural Chemicals       : 101   103   109   112   116   119   121   122
  Fuels                        : 104    96    93    89    89   102   106    88
  Farm Supplies & Repairs      : 100   104   107   109   112   115   118   119
  Autos & Trucks               : 100   102   107   111   115   118   119   119
  Farm Machinery               : 100   104   107   113   120   125   128   133
  Building Materials           : 100   101   106   109   114   115   118   118
  Farm Services                :  98   103   110   110   115   116   116   117
  Rent                         : 100   104   100   108   117   128   136   134
                               :
Interest                       : 100    93    87    94   102   106   106   109
                               :
Taxes                          : 101   104   108   106   109   112   115   119
                               :
Wage Rates                     : 100   105   108   111   114   117   123   129
                               :
Production Items, Interest,    :
  Taxes & Wage Rates           : 100   101   103   106   108   115   118   116
                               :
Ratio 1/                       :  99    97    97    94    93    98    90    87
-------------------------------------------------------------------------------
1/  Ratio of Index of Prices Received by Farmers (All Farm Products) to Index
    of Prices Paid by Farmers for Commodities & Services, Interest, Taxes,
    and Wage Rates.  May not compute directly due to rounding.
 
 
 
             Relative Weights of Commodities in the Index
           of Prices Received, Base Weight Period 1990-92
------------------------------------------------------------------------------
                        :            :                        :
   Commodity and Group  :  Relative  :   Commodity and Group  :  Relative
                        :   Weight   :                        :   Weight
------------------------------------------------------------------------------
                        :   Percent  :                        :   Percent
                        :            :                        :
Wheat                   :     4.0    : Onions                 :      .5
Rice                    :      .7    : Sweet Corn             :      .4
  Food Grains           :     4.7    : Tomatoes               :     1.6
                        :            : Broccoli               :      .2
Corn                    :     8.3    : Cantaloupes            :      .2
Oats                    :      .1    : Cauliflower            :      .2
Barley                  :      .5    : Cucumbers              :      .3
Grain Sorghum           :      .7    : Snap Beans             :      .3
All Hay                 :     1.8    :   Commercial           :
  Feed Grains and Hay   :    11.4    :     Vegetables         :     5.1
                        :            :                        :
American Upland         :     2.8    : Dry Edible Beans       :      .3
  Cotton                :     2.8    : Potatoes               :     1.3
                        :            :   Potatoes and Dry     :
Tobacco                 :     1.7    :     Beans              :     1.6
                        :            :                        :
Cottonseed              :      .3    : Other Crops            :     7.5
Peanuts                 :      .8    :                        :
Soybeans                :     6.5    : All Crops              :    48.4
Sunflower               :      .2    :                        :
  Oil-Bearing Crops     :     7.8    : Beef Cattle            :    22.0
                        :            : Calves                 :     1.9
Apples                  :     1.2    : Hogs                   :     6.7
Grapefruit              :      .3    :   Meat Animals         :    30.6
Lemons                  :      .2    :                        :
Oranges                 :     1.2    : Milk, Wholesale        :    11.7
Peaches                 :      .3    :   Dairy Products       :    11.7
Pears                   :      .2    :                        :
Strawberries            :      .5    : Eggs                   :     2.4
Grapes                  :     1.4    : Broilers               :     5.4
Almonds                 :      .5    : Turkeys                :     1.5
  Fruit and Nuts        :     5.8    :   Poultry and Eggs     :     9.3
                        :            :                        :
Asparagus               :      .1    : Livestock and          :
Carrots                 :      .3    : Products               :    51.6
Celery                  :      .2    :                        :
Lettuce                 :      .8    : All Farm Products      :   100.0
-----------------------------------------------------------------------------
 
 
 
          Indexes of Prices Received by Months and Annual Average,
                          United States, 1991-98
--------------------------------------------------------------------------
       :    :    :    :    :    :    :    :    :    :    :    :    :
  Year : Jan: Feb: Mar: Apr: May: Jun: Jul: Aug: Sep: Oct: Nov: Dec: Avg
       :    :    :    :    :    :    :    :    :    :    :    :    :  1/
--------------------------------------------------------------------------
       :
       :                       All Farm Products
       :
       :                          1910-14=100
       :
  1991 :  632  633  650  648  659  639  622  621  625  621  620  616  632
  1992 :  617  630  638  627  629  635  630  634  629  617  611  613  626
  1993 :  618  623  632  662  657  641  640  648  650  642  650  656  643
  1994 :  665  663  664  650  643  636  617  618  617  604  608  627  634
  1995 :  623  620  628  630  637  637  646  653  662  661  670  685  646
  1996 :  686  676  695  686  709  750  754  746  738  714  699  688  712
  1997 :  683  666  685  676  686  683  678  684  680  682  681  667  679
  1998 :  652  640  649  658  657  649  645  640  629  629  631  624  642
       :
       :                          1990-92=100
       :
  1991 :  100  100  102  102  104  101   98   98   98   98   98   97  100
  1992 :   97   99  100   99   99  100   99  100   99   97   96   96   98
  1993 :   97   98   99  104  103  101  101  102  102  101  102  103  101
  1994 :  105  104  105  102  101  100   97   97   97   95   96   99  100
  1995 :   98   98   99   99  100  100  102  103  104  104  106  108  102
  1996 :  108  106  109  108  112  118  119  117  116  112  110  108  112
  1997 :  107  105  108  106  108  107  107  108  107  107  107  105  107
  1998 :  103  101  102  104  103  102  102  101   99   99   99   98  101
       :
       :                           All Crops
       :
       :                          1910-14=100
       :
  1991 :  484  482  509  515  541  508  475  482  492  483  494  485  496
  1992 :  497  512  534  510  498  509  495  497  494  477  471  476  498
  1993 :  474  478  478  528  512  490  503  515  517  508  524  537  505
  1994 :  545  545  540  520  528  534  506  499  507  490  498  525  520
  1995 :  508  504  528  556  574  559  565  567  564  559  571  584  553
  1996 :  597  606  638  634  646  691  674  656  621  589  575  558  624
  1997 :  569  558  584  572  581  587  565  575  564  566  567  548  570
  1998 :  539  536  546  562  554  525  526  508  494  491  500  491  523
       :
       :                          1990-92=100
       :
  1991 :   98   98  103  104  110  103   96   98  100   98  100   98  101
  1992 :  101  104  108  103  101  103  100  101  100   97   95   97  101
  1993 :   96   97   97  107  104   99  102  104  105  103  106  109  102
  1994 :  111  110  109  106  107  108  103  101  103   99  101  106  105
  1995 :  103  102  107  113  116  113  114  115  114  113  116  118  112
  1996 :  121  123  129  129  131  140  137  133  126  119  117  113  127
  1997 :  115  113  118  116  118  119  115  117  114  115  115  111  116
  1998 :  109  109  111  114  112  107  107  103  100  100  101  100  106
--------------------------------------------------------------------------
1/  Simple average required for parity regulations.  Weighted 1990-92
    average equals 100.
 
 
 
          Indexes of Prices Received by Months and Annual Average,
                          United States, 1991-98
--------------------------------------------------------------------------
       :    :    :    :    :    :    :    :    :    :    :    :    :
  Year : Jan: Feb: Mar: Apr: May: Jun: Jul: Aug: Sep: Oct: Nov: Dec: Avg
       :    :    :    :    :    :    :    :    :    :    :    :    :  1/
--------------------------------------------------------------------------
       :
       :                          Food Grains
       :
       :                          1910-14=100
       :
  1991 :  264  269  282  291  293  277  271  286  306  332  349  368  299
  1992 :  375  395  388  379  379  365  337  321  337  336  341  346  358
  1993 :  349  337  330  325  316  300  301  310  320  336  369  390  332
  1994 :  387  402  411  396  382  348  327  345  374  385  382  387  377
  1995 :  382  368  360  358  379  407  434  448  472  489  498  511  426
  1996 :  501  505  512  534  584  555  504  487  467  445  437  437  497
  1997 :  434  426  431  446  442  382  352  388  399  395  392  379  406
  1998 :  369  372  376  361  345  306  283  270  279  319  335  322  328
       :
       :                          1990-92=100
       :
  1991 :   83   85   89   92   92   87   85   90   96  104  110  116   94
  1992 :  118  124  122  119  119  115  106  101  106  106  107  109  113
  1993 :  110  106  104  102   99   94   95   98  101  106  116  123  105
  1994 :  122  126  129  125  120  109  103  109  118  121  120  122  119
  1995 :  120  116  113  113  119  128  137  141  148  154  157  161  134
  1996 :  158  159  161  168  184  175  159  153  147  140  137  137  157
  1997 :  137  134  136  140  139  120  111  122  126  124  123  119  128
  1998 :  116  117  118  114  109   96   89   85   88  100  105  101  103
       :
       :                      Feed Grains and Hay
       :
       :                          1910-14=100
       :
  1991 :  355  361  372  379  371  355  346  353  356  357  355  359  360
  1992 :  368  373  376  375  385  375  354  341  334  319  313  315  352
  1993 :  323  324  337  348  354  345  354  358  351  359  382  410  354
  1994 :  417  427  421  416  413  406  368  354  352  331  322  344  381
  1995 :  347  355  364  373  387  393  408  410  414  435  446  468  400
  1996 :  474  502  520  568  605  593  607  593  525  444  415  411  521
  1997 :  421  423  440  452  442  422  401  407  405  402  399  399  418
  1998 :  402  405  405  388  385  374  361  326  307  306  308  319  357
       :
       :                          1990-92=100
       :
  1991 :   99  101  104  106  104   99   97   99   99  100   99  100  101
  1992 :  103  104  105  105  108  105   99   95   93   89   87   88   98
  1993 :   90   91   94   97   99   97   99  100   98  100  107  115   99
  1994 :  117  119  118  116  115  113  103   99   98   92   90   96  106
  1995 :   97   99  102  104  108  110  114  115  116  122  125  131  112
  1996 :  133  140  146  159  169  166  170  166  147  124  116  115  146
  1997 :  118  118  123  127  124  118  112  114  113  112  112  112  117
  1998 :  113  113  113  109  108  105  101   91   86   85   86   89  100
--------------------------------------------------------------------------
1/  Simple average required for parity regulations.  Weighted 1990-92
    average equals 100.
 
 
 
          Indexes of Prices Received by Months and Annual Average,
                          United States, 1991-98
--------------------------------------------------------------------------
       :    :    :    :    :    :    :    :    :    :    :    :    :
  Year : Jan: Feb: Mar: Apr: May: Jun: Jul: Aug: Sep: Oct: Nov: Dec: Avg
       :    :    :    :    :    :    :    :    :    :    :    :    :  1/
--------------------------------------------------------------------------
       :
       :                            Cotton
       :
       :                          1910-14=100
       :
  1991 :  549  574  582  587  593  571  560  560  549  532  517  471  554
  1992 :  437  421  425  449  450  490  476  445  446  456  445  459  450
  1993 :  448  455  476  466  460  453  454  443  434  443  451  478  455
  1994 :  530  555  563  571  583  535  496  565  551  560  579  620  559
  1995 :  665  678  698  656  644  670  677  610  632  627  634  640  653
  1996 :  646  640  649  667  648  650  622  608  605  604  589  586  626
  1997 :  574  576  586  571  577  567  571  566  588  587  574  539  573
  1998 :  516  528  540  538  537  589  575  560  567  561  550  513  548
       :
       :                          1990-92=100
       :
  1991 :  107  112  114  115  116  111  109  109  107  104  101   92  108
  1992 :   85   82   83   88   88   96   93   87   87   89   87   90   88
  1993 :   87   89   93   91   90   88   89   86   85   86   88   93   89
  1994 :  103  108  110  111  114  104   97  110  108  109  113  121  109
  1995 :  130  132  136  128  126  131  132  119  123  122  124  125  127
  1996 :  126  125  127  130  127  127  121  119  118  118  115  114  122
  1997 :  112  112  114  112  113  111  111  111  115  115  112  105  112
  1998 :  101  103  105  105  105  115  112  109  111  110  107  100  107
       :
       :                           Tobacco 2/
       :
       :                          1910-14=100
       :
  1991 : 1557 1643 1526 1617           1422 1448 1552 1548 1583 1570 1547
  1992 : 1552 1670 1517 1374           1361 1439 1587 1583 1591 1587 1526
  1993 : 1574 1739 1604 1370           1370 1383 1496 1517 1574 1578 1521
  1994 : 1596 1752 1478 1478           1309 1391 1539 1570 1609 1596 1532
  1995 : 1630 1709 1491 1326           1526 1535 1591 1574 1600 1604 1559
  1996 : 1652 1791 1517 1396           1391 1517 1643 1661 1674 1674 1592
  1997 : 1678 1661 1678                1374 1387 1526 1552 1604 1670 1570
  1998 : 1670 1665 1574 1474           1417 1413 1561 1622 1657 1665 1572
       :
       :                          1990-92=100
       :
  1991 :  103  109  101  107             94   96  103  102  105  104  102
  1992 :  103  110  100   91             90   95  105  105  105  105  101
  1993 :  104  115  106   91             91   91   99  100  104  104  101
  1994 :  105  116   98   98             86   92  102  104  106  105  101
  1995 :  108  113   99   88            101  101  105  104  106  106  103
  1996 :  109  118  100   92             92  100  109  110  111  111  105
  1997 :  111  110  111                  91   92  101  103  106  110  104
  1998 :  110  110  104   97             94   93  103  107  109  110  104
--------------------------------------------------------------------------
1/  Simple average required for parity regulations.  Weighted 1990-92
    average equals 100.
2/  Missing data indicates insufficient sales volume to establish a price.
 
 
 
          Indexes of Prices Received by Months and Annual Average,
                          United States, 1991-98
--------------------------------------------------------------------------
       :    :    :    :    :    :    :    :    :    :    :    :    :
  Year : Jan: Feb: Mar: Apr: May: Jun: Jul: Aug: Sep: Oct: Nov: Dec: Avg
       :    :    :    :    :    :    :    :    :    :    :    :    :  1/
--------------------------------------------------------------------------
       :
       :                       Oil-Bearing Crops
       :
       :                          1910-14=100
       :
  1991 :  561  556  564  564  554  544  524  551  539  524  511  517  542
  1992 :  537  543  552  552  572  578  545  527  534  518  530  539  544
  1993 :  546  545  553  560  568  577  641  639  598  582  620  652  590
  1994 :  658  658  661  645  663  660  580  547  541  519  531  534  600
  1995 :  534  527  539  543  543  556  577  569  568  586  619  653  568
  1996 :  659  682  683  725  750  726  744  755  686  649  656  680  700
  1997 :  695  719  775  801  817  792  731  700  620  615  655  656  715
  1998 :  652  642  626  613  614  609  606  538  510  511  551  556  586
       :
       :                          1990-92=100
       :
  1991 :  103  102  103  103  101  100   96  101   99   96   93   95   99
  1992 :   98   99  101  101  105  106  100   96   98   95   97   98  100
  1993 :  100  100  101  102  104  105  117  117  109  106  113  119  108
  1994 :  120  120  121  118  121  121  106  100   99   95   97   98  110
  1995 :   98   96   98   99   99  102  105  104  104  107  113  119  104
  1996 :  120  125  125  132  137  133  136  138  125  119  120  124  128
  1997 :  127  131  142  146  149  145  134  128  113  112  120  120  131
  1998 :  119  117  114  112  112  111  111   98   93   93  101  102  107
       :
       :                        Fruit and Nuts
       :
       :                          1910-14=100
       :
  1991 :  678  706  749  774  810  933  784  780  862  807  775  725  782
  1992 :  734  743  759  723  686  700  645  711  705  667  640  558  689
  1993 :  500  501  481  511  564  677  706  786  845  833  741  602  646
  1994 :  550  551  583  603  641  678  698  715  733  678  616  534  632
  1995 :  515  514  533  569  708  730  773  885  822  790  692  629  680
  1996 :  660  666  729  700  798  933  910  912 1006  979  872  717  824
  1997 :  647  627  674  617  740  886  886  879  913  838  743  624  756
  1998 :  558  602  653  709  773  842  902  931  891  860  800  649  764
       :
       :                          1990-92=100
       :
  1991 :   97  101  107  111  116  134  112  112  123  116  111  104  112
  1992 :  105  106  109  104   98  100   92  102  101   96   92   80   99
  1993 :   72   72   69   73   81   97  101  113  121  119  106   86   93
  1994 :   79   79   84   86   92   97  100  102  105   97   88   76   90
  1995 :   74   74   76   81  101  105  111  127  118  113   99   90   97
  1996 :   95   95  104  100  114  134  130  131  144  140  125  103  118
  1997 :   93   90   97   88  106  127  127  126  131  120  106   89  108
  1998 :   80   86   93  102  111  121  129  133  128  123  115   93  110
--------------------------------------------------------------------------
1/  Simple average required for parity regulations.  Weighted 1990-92
    average equals 100.
 
 
 
          Indexes of Prices Received by Months and Annual Average,
                          United States, 1991-98
--------------------------------------------------------------------------
       :    :    :    :    :    :    :    :    :    :    :    :    :
  Year : Jan: Feb: Mar: Apr: May: Jun: Jul: Aug: Sep: Oct: Nov: Dec: Avg
       :    :    :    :    :    :    :    :    :    :    :    :    :  1/
--------------------------------------------------------------------------
       :
       :                     Commercial Vegetables
       :
       :                          1910-14=100
       :
  1991 :  633  559  762  715  877  732  611  588  599  587  727  588  665
  1992 :  648  789  961  706  623  631  679  757  771  836  731  812  745
  1993 :  807  841  731 1112  856  677  710  741  757  642  696  851  785
  1994 :  775  755  623  586  649  694  654  631  699  784  828 1094  731
  1995 :  803  772  989 1161 1037  808  653  680  781  651  658  678  806
  1996 :  631  742  986  818  691  774  661  775  679  727  747  643  740
  1997 :  753  717  813  767  743  785  761  836  796  985  951  907  818
  1998 :  801  749  804  981  841  704  792  744  743  883  752  746  795
       :
       :                          1990-92=100
       :
  1991 :   95   84  114  107  131  109   91   88   90   88  109   88  100
  1992 :   97  118  144  106   93   94  102  113  115  125  109  121  111
  1993 :  121  126  109  166  128  101  106  111  113   96  104  127  117
  1994 :  116  113   93   88   97  104   98   94  105  117  124  164  109
  1995 :  120  116  148  174  155  121   98  102  117   97   98  101  121
  1996 :   94  111  147  122  103  116   99  116  102  109  112   96  111
  1997 :  113  107  122  115  111  118  114  125  119  147  142  136  122
  1998 :  120  112  120  147  126  105  119  111  111  132  113  112  119
       :
       :                     Potatoes and Dry Beans
       :
       :                          1910-14=100
       :
  1991 :  483  481  529  595  665  619  664  460  394  368  367  381  501
  1992 :  363  364  404  443  393  408  573  561  454  428  465  472  444
  1993 :  477  477  528  601  599  540  621  532  474  469  593  562  539
  1994 :  565  580  670  599  591  595  661  567  469  448  460  462  556
  1995 :  466  450  484  505  529  612  729  586  497  539  548  547  541
  1996 :  564  589  633  668  696  707  700  521  482  461  452  434  576
  1997 :  426  431  433  433  477  431  499  544  440  433  457  477  457
  1998 :  491  524  554  546  555  537  532  488  447  413  450  461  500
       :
       :                          1990-92=100
       :
  1991 :   95   95  105  118  131  122  131   91   78   73   73   75   99
  1992 :   72   72   80   88   78   81  113  111   90   85   92   93   88
  1993 :   94   94  104  119  118  107  123  105   94   93  117  111  107
  1994 :  112  115  132  118  117  118  131  112   93   89   91   91  110
  1995 :   92   89   96  100  105  121  144  116   98  106  108  108  107
  1996 :  111  116  125  132  138  140  138  103   95   91   89   86  114
  1997 :   84   85   86   85   94   85   99  107   87   85   90   94   90
  1998 :   97  104  109  108  110  106  105   96   88   82   89   91   99
--------------------------------------------------------------------------
1/  Simple average required for parity regulations.  Weighted 1990-92
    average equals 100.
 
 
 
          Indexes of Prices Received by Months and Annual Average,
                          United States, 1991-98
--------------------------------------------------------------------------
       :    :    :    :    :    :    :    :    :    :    :    :    :
  Year : Jan: Feb: Mar: Apr: May: Jun: Jul: Aug: Sep: Oct: Nov: Dec: Avg
       :    :    :    :    :    :    :    :    :    :    :    :    :  1/
--------------------------------------------------------------------------
       :
       :                          Other Crops
       :
       :                          1910-14=100
       :
  1991 :  478  478  478  478  478  478  478  478  478  478  478  478  478
  1992 :  502  502  502  502  502  502  502  502  502  502  502  502  502
  1993 :  510  510  510  510  510  510  510  510  510  510  510  510  510
  1994 :  517  517  517  517  517  517  517  517  517  517  517  517  517
  1995 :  525  525  525  525  525  525  525  525  525  525  525  525  525
  1996 :  532  532  532  532  532  532  532  532  532  532  532  532  532
  1997 :  532  532  532  532  532  532  532  532  532  532  532  532  532
  1998 :  532  532  532  532  532  532  532  532  532  532  532  532  532
       :
       :                          1990-92=100
       :
  1991 :   97   97   97   97   97   97   97   97   97   97   97   97   97
  1992 :  102  102  102  102  102  102  102  102  102  102  102  102  102
  1993 :  103  103  103  103  103  103  103  103  103  103  103  103  103
  1994 :  105  105  105  105  105  105  105  105  105  105  105  105  105
  1995 :  106  106  106  106  106  106  106  106  106  106  106  106  106
  1996 :  108  108  108  108  108  108  108  108  108  108  108  108  108
  1997 :  108  108  108  108  108  108  108  108  108  108  108  108  108
  1998 :  108  108  108  108  108  108  108  108  108  108  108  108  108
       :
       :                        Food Commodities
       :
       :                          1990-92=100
       :
  1991 :   99   99  102  102  104  101   98   98   98   97   97   97   99
  1992 :   96   99  100   98   98   99   99  101  100   98   98   97   99
  1993 :   98   99  100  105  104  101  101  103  103  102  103  102  102
  1994 :  102  102  103  100   99   98   96   97   96   94   94   96   98
  1995 :   95   95   97   97   99   98  100  101  102  100  100  103   99
  1996 :  102  101  105  102  106  113  113  113  113  111  109  106  108
  1997 :  105  102  106  104  106  106  106  108  106  106  106  103  105
  1998 :  100   98  100  103  102  101  101  102  100  100  100   98  100
--------------------------------------------------------------------------
1/  Simple average required for parity regulations.  Weighted 1990-92
    average equals 100.
 
 
 
          Indexes of Prices Received by Months and Annual Average,
                          United States, 1991-98
--------------------------------------------------------------------------
       :    :    :    :    :    :    :    :    :    :    :    :    :
  Year : Jan: Feb: Mar: Apr: May: Jun: Jul: Aug: Sep: Oct: Nov: Dec: Avg
       :    :    :    :    :    :    :    :    :    :    :    :    :  1/
--------------------------------------------------------------------------
       :
       :                     Livestock and Products
       :
       :                          1910-14=100
       :
  1991 :  775  774  781  770  764  758  761  750  744  749  729  732  757
  1992 :  719  737  729  734  748  749  754  760  751  750  744  740  743
  1993 :  755  760  778  784  791  785  766  769  766  756  755  746  768
  1994 :  754  765  775  768  742  718  709  721  700  687  690  692  727
  1995 :  711  721  711  687  675  689  694  708  717  706  722  737  707
  1996 :  718  717  719  713  741  765  786  794  809  790  786  789  761
  1997 :  753  751  761  761  766  747  763  761  756  741  753  748  755
  1998 :  726  720  728  731  734  754  740  756  751  753  743  741  740
       :
       :                          1990-92=100
       :
  1991 :  101  101  102  100  100   99   99   98   97   98   95   95   99
  1992 :   94   96   95   96   97   98   98   99   98   98   97   96   97
  1993 :   98   99  101  102  103  102  100  100  100   99   98   97  100
  1994 :   98  100  101  100   97   94   92   94   91   89   90   90   95
  1995 :   93   94   93   89   88   90   90   92   93   92   94   96   92
  1996 :   94   93   94   93   97  100  102  104  105  103  102  103   99
  1997 :   98   98   99   99  100   97   99   99   99   97   98   98   98
  1998 :   95   94   95   95   96   98   96   99   98   98   97   97   97
       :
       :                          Meat Animals
       :
       :                          1910-14=100
       :
  1991 : 1067 1085 1098 1092 1085 1064 1039  993  971  974  922  911 1025
  1992 :  921  976  971  980  992  982  976  987  972  974  955  960  971
  1993 : 1009 1030 1056 1054 1058 1037 1005 1014 1002  975  957  936 1011
  1994 :  967  990  997  986  933  884  883  913  854  836  839  841  910
  1995 :  907  931  902  856  835  859  861  865  866  840  834  854  868
  1996 :  832  839  841  820  853  869  907  923  936  920  918  920  882
  1997 :  913  918  937  956  982  952  963  952  935  910  899  881  933
  1998 :  851  831  834  856  888  873  808  792  745  765  728  674  804
       :
       :                          1990-92=100
       :
  1991 :  105  107  108  107  107  105  102   98   96   96   91   90  101
  1992 :   91   96   96   96   98   97   96   97   96   96   94   94   96
  1993 :   99  101  104  104  104  102   99  100   99   96   94   92  100
  1994 :   95   97   98   97   92   87   87   90   84   82   83   83   90
  1995 :   89   92   89   84   82   85   85   85   85   83   82   84   85
  1996 :   82   82   83   81   84   85   89   91   92   91   90   90   87
  1997 :   90   90   92   94   97   94   95   94   92   89   88   87   92
  1998 :   84   82   82   84   87   86   80   78   73   75   72   66   79
--------------------------------------------------------------------------
1/  Simple average required for parity regulations.  Weighted 1990-92
    average equals 100.
 
 
 
          Indexes of Prices Received by Months and Annual Average,
                          United States, 1991-98
--------------------------------------------------------------------------
       :    :    :    :    :    :    :    :    :    :    :    :    :
  Year : Jan: Feb: Mar: Apr: May: Jun: Jul: Aug: Sep: Oct: Nov: Dec: Avg
       :    :    :    :    :    :    :    :    :    :    :    :    :  1/
--------------------------------------------------------------------------
       :
       :                        Dairy Products
       :
       :                          1910-14=100
       :
  1991 :  719  713  701  694  694  701  725  762  787  830  854  848  752
  1992 :  823  793  768  774  787  811  823  830  830  823  805  787  805
  1993 :  768  750  750  774  793  799  787  762  787  805  836  830  787
  1994 :  836  823  830  823  787  774  750  762  787  799  805  787  797
  1995 :  774  768  774  756  756  744  737  762  787  823  860  854  783
  1996 :  866  854  848  854  879  910  946  977 1014 1008  934  879  914
  1997 :  830  823  836  811  780  750  744  780  805  866  903  910  820
  1998 :  903  910  891  860  817  866  873  953 1032 1094 1094 1112  950
       :
       :                          1990-92=100
       :
  1991 :   90   89   87   87   87   87   90   95   98  103  106  106   94
  1992 :  103   99   96   96   98  101  103  103  103  103  100   98  100
  1993 :   96   93   93   96   99  100   98   95   98  100  104  103   98
  1994 :  104  103  103  103   98   96   93   95   98  100  100   98   99
  1995 :   96   96   96   94   94   93   92   95   98  103  107  106   98
  1996 :  108  106  106  106  109  113  118  122  126  126  116  109  114
  1997 :  103  103  104  101   97   93   93   97  100  108  113  113  102
  1998 :  113  113  111  107  102  108  109  119  129  136  136  139  119
       :
       :                        Poultry and Eggs
       :
       :                          1910-14=100
       :
  1991 :  287  277  290  279  273  275  286  286  283  274  268  277  280
  1992 :  262  258  258  258  271  270  280  283  277  280  291  281  272
  1993 :  278  278  294  298  299  300  295  305  299  299  301  294  295
  1994 :  289  294  302  300  310  308  304  300  301  294  290  287  298
  1995 :  283  280  282  281  274  284  296  315  324  319  336  328  300
  1996 :  329  318  315  315  326  344  343  345  346  341  355  361  337
  1997 :  335  325  318  313  314  313  333  330  325  303  314  301  319
  1998 :  299  292  305  305  304  326  346  369  361  353  348  336  329
       :
       :                          1990-92=100
       :
  1991 :  102   98  103   99   97   98  102  102  100   97   95   99   99
  1992 :   93   92   92   92   96   96  100  101   98  100  103  100   97
  1993 :   99   99  105  106  106  107  105  108  106  106  107  105  105
  1994 :  103  104  107  107  110  110  108  107  107  104  103  102  106
  1995 :  101  100  100  100   97  101  105  112  115  113  119  117  107
  1996 :  117  113  112  112  116  122  122  123  123  121  126  128  120
  1997 :  119  116  113  111  112  111  118  117  116  108  112  107  113
  1998 :  106  104  108  109  108  116  123  131  128  126  124  119  117
--------------------------------------------------------------------------
1/  Simple average required for parity regulations.  Weighted 1990-92
    average equals 100.
 
 
 
                          Marketing Years
 
Field Crops
 
Barley:  June-May for CA; July-June for all other estimated States.
 
Canola:  June-May, U. S. only.
 
Dry Edible Beans:  September-August for all estimated States.
 
Corn for Grain:  August-July for GA, LA, MS, and TX;  September-August for IL,
                 IN, IA, KS, KY, MO, NC, and OH;  October-September for all
other estimated States.
 
Cotton:  August-July for all States.
 
Cottonseed:  August-February for all States.
 
Flaxseed:  July-June for all estimated States.
 
Hay:  April-March for AZ; May-April for AR, CA, GA, KS, KY, MO, NV, NM, OK,
      TX, and UT; June-May for all other estimated States.
 
Mustard Seed:  September-August, U. S. only.
 
Oats:  May-April for TX; June-May for CA, July-June for all other estimated
       States.
 
Peanuts:  August-February for all States.
 
Potatoes:  The marketing year extends over a 21 month period beginning in
           November preceding the specified crop year and extending into July
the following  year.  November (previous year)-May for winter crop potatoes;
April-August for spring crop potatoes; June-December for summer crop potatoes;
July-July (following year) for fall potatoes.
 
Rapeseed:  June-May, U. S. only.
 
Rice:  July-June for LA and TX;  August-July for AR and MS; October-September
       for CA.
 
Safflower:  September-August, U. S. only.
 
Sorghum for Grain:  June-May for TX; August-July for AR and OK; September-
                    August for IL, KS, MO, and SD; October-September for NE.
 
Soybeans:  September-August for all estimated States.
 
Sunflower:  September-August for all estimated States.
 
Tobacco:  July-November for flue-cured, types 11-14; November-April for
          fire-cured, types 21-23; November-February for Burley, type 31, and
dark air-cured, types 35-37; March-May following the year of production for
Southern MD, type 32.
 
Wheat:  May-April for AZ, CA, GA, OK, and TX; June-May for AR, IL, IN, KS, and
        MO; July-June for all other estimated States.
 
Fruit
 
Apples (Fresh):  June-May for most South Atlantic, Southeastern, and Central
                 States, plus CA; July-June for all other States except OR and
WA where most of the crop is marketed August-July.
 
 
 
 
                      Marketing Years (Con't)
 
Oranges:  October-March for AZ Navel; January-July for AZ Valencias; October-
          June for CA Navel; March-December for CA Valencias; November-March
for FL early and mid-season; March-June for FL Valencias; October-February for
TX early and mid-season; January-April for TX Valencias.
 
Grapefruit:  October-July for AZ; November-July for CA Desert; March-September
             for CA Other Areas;  October-June for FL;  October-May for TX.
 
Lemons:  September-May for AZ; August-July for CA.
 
Limes:  April-March for FL.
 
Tangelos:  November-February for FL.
 
Tangerines:  October-May for AZ; November-June for CA; October-April for FL.
 
Temples:  January-April for FL.
 
Vegetables
 
Asparagus:  January-October for CA; May-July for MI; April-July for WA.
 
Carrots:  January-December for CA; July-December for MI and WA; December-May
          for TX.
 
Celery:  January-June and November-December for CA Southern-Coast and FL;
         May-December for CA Central-Coast;  July-October for MI and NY.
 
Onions:  April-July for spring; May-September for summer (non-storage); July-
         April for summer (storage).
 
Sweet Corn:  April-October for CA; January-July and October-December for FL;
             June-October for all other monthly states.
 
Tomatoes:  May-November for CA; January-June and October-December for FL;
           April-July and November-January for TX; June-October for all other
monthly states.
 
Livestock, Livestock Products and Poultry
 
Cattle:  January-December.
 
Hogs:  December-November.
 
Sheep:  January-December.
 
Broilers:  December-November.
 
Eggs:  December-November.
 
Turkeys:  January-December.
 
Honey:  April-March.
 
Mohair:  January-December.
 
Wool:  January-December.
 
 
 
           Field Crops:  Farm Marketings, Percent of Sales by Crop
                and Month, United States, 1996-97 and 1997-98
-------------------------------------------------------------------------------
        :                          Crop Marketing Year
 Month  :----------------------------------------------------------------------
        :  1996-97  :  1997-98  :  1996-97  :  1997-98  :  1996-97  :  1997-98
-------------------------------------------------------------------------------
        :                                 Percent
        :
        :           Corn                  Sorghum                Soybeans
        :
 Sep    :      4.0         6.2         3.3        10.1         3.9         6.3
 Oct    :     11.4        14.1        12.5        15.9        21.0        22.8
 Nov    :     13.2        11.3        14.5        15.7        10.4         8.9
 Dec    :      8.0         8.1        12.3        12.1         7.2         8.8
 Jan    :     15.1        14.8        12.2        14.7        17.8        12.3
 Feb    :      9.8         6.7         7.9         4.8         8.3         7.2
 Mar    :      8.0         7.4         5.9         4.9         7.9         6.0
 Apr    :      6.1         5.2         4.0         2.8         6.1         6.1
 May    :      4.8         5.3         3.6         3.3         4.4         5.2
 Jun    :      5.6         7.4         3.9         5.3         3.9         6.3
 Jul    :      6.7         6.2         7.8         5.6         4.3         5.6
 Aug    :      7.3         7.3        12.1         4.8         4.8         4.5
        :
 Year   :    100.0       100.0       100.0       100.0       100.0       100.0
        :
        :        Flaxseed                 Cotton                  Peanuts
        :
 Jul    :      2.7         2.8
 Aug    :      4.9         8.9         3.7         2.6
 Sep    :     17.3        36.9         3.8         4.1        27.6        34.4
 Oct    :     24.9        21.5        12.7        11.0        57.9        43.1
 Nov    :     10.8         8.6        19.6        17.1        11.5        15.8
 Dec    :      8.6         3.5        15.0        16.2         2.1         5.4
 Jan    :     18.2         4.3        17.5        13.7          .8         1.2
 Feb    :      1.9         3.1         9.8        11.6          .1          .1
 Mar    :      4.0         4.3         5.6         9.7
 Apr    :      2.1         2.4         3.0         4.1
 May    :      2.4         1.7         3.6         3.8
 Jun    :      2.2         2.0         3.6         3.7
 Jul    :                              2.1         2.4
        :
 Year   :    100.0       100.0       100.0       100.0       100.0       100.0
        :
        :       Dry Beans                                        Sunflower
        :
 Sep    :     20.3        12.8                                 2.1         4.3
 Oct    :     21.4        15.9                                21.2        20.9
 Nov    :      7.9        11.0                                11.7        18.1
 Dec    :      7.5        11.6                                 9.6        11.3
 Jan    :      8.0        10.4                                10.1        11.1
 Feb    :      5.2         7.8                                 8.0         6.9
 Mar    :      4.5         6.1                                 7.1        11.4
 Apr    :      5.4         5.9                                 6.1         6.9
 May    :      5.8         4.5                                 5.6         3.1
 Jun    :      6.3         4.2                                 5.0         3.6
 Jul    :      4.1         4.5                                 9.5         1.3
 Aug    :      3.6         5.3                                 4.0         1.1
        :
 Year   :    100.0       100.0                               100.0       100.0
-------------------------------------------------------------------------------
 
 
 
             Field Crops:  Farm Marketings, Percent of Sales by Crop
                and Month, United States, 1996-97 and 1997-98
-------------------------------------------------------------------------------
       :                          Crop Marketing Year
Month  :-----------------------------------------------------------------------
       :  1996-97  :  1997-98  :  1996-97  :  1997-98  :  1996-97  :  1997-98
-------------------------------------------------------------------------------
       :                                Percent
       :
       :         Oats                     Wheat                    Barley
       :
Jun    :      5.0         5.1         7.5         9.2         4.0         6.5
Jul    :     18.3        14.0        13.3        20.4         6.9         6.7
Aug    :     33.4        33.2        10.4        12.4        17.5        17.0
Sep    :     10.8        10.8         9.3         7.6        21.2        17.2
Oct    :      4.2         4.7         6.6         4.9         6.8         9.5
Nov    :      2.7         3.0         5.5         4.6         6.5         8.0
Dec    :      3.4         3.9         9.2         8.1         7.1        10.0
Jan    :      4.2         5.0        10.6         8.7         8.7         7.5
Feb    :      4.8         6.3         8.6         5.4         6.7         5.7
Mar    :      4.3         5.6         8.5         6.6         6.4         5.3
Apr    :      4.7         5.2         7.0         5.9         4.4         3.8
May    :      4.2         3.2         3.5         6.2         3.8         2.8
       :
Year   :    100.0       100.0       100.0       100.0       100.0       100.0
       :
       :            Hay
       :
 Apr   :       .3          .5
 May   :      3.8         4.7
 Jun   :     10.4        10.5
 Jul   :     11.2        11.7
 Aug   :     10.2        10.4
 Sep   :      9.6         9.7
 Oct   :      8.2         9.8
 Nov   :      8.0         8.5
 Dec   :      8.7         8.1
 Jan   :      8.4         7.5
 Feb   :      6.9         5.7
 Mar   :      6.6         5.9
 Apr   :      5.8         4.7
 May   :      1.9         2.3
       :
 Year  :    100.0       100.0
-------------------------------------------------------------------------------
 
 
                    Barley:  Farm Marketings, Percent of Sales,
                   by Month and State, 1996-97 and 1997-98 1/
-------------------------------------------------------------------------------
  State and   :    :    :    :    :    :    :    :    :    :    :    :    :
  Marketing   :Jun :Jul :Aug :Sep :Oct :Nov :Dec :Jan :Feb :Mar :Apr :May :Jun
    Year      :    :    :    :    :    :    :    :    :    :    :    :    :
-------------------------------------------------------------------------------
              :                          Percent
              :
CA  1996-97   : 36   25    6    3    3    2    2    3    1    2    4   13
    1997-98   : 30   10    6    7    1         1    1    1    9    7   27
              :
CO  1996-97   :       9   39   15    8    4   16    5         2    1         1
    1997-98   :      11   27   33   17    4    1    2    1    1    2         1
              :
ID  1996-97   :       7   14   19    6   12   11   10    5    7    3    1    5
    1997-98   :       3   17   17    8   10   13   10    7    6    4    3    2
              :
MN  1996-97   :       6   14   14    4    6    7   11   12    8    7    5    6
    1997-98   :      15   19   19   10    4    9    3    4    2    2    3   10
              :
MT  1996-97   :       5   13   16   10    9   13   11    9    5    4    2    3
    1997-98   :       5    9   12   13   14   15    9    9    7    4    1    2
              :
ND  1996-97   :       6   16   23    5    5    5    8    6    8    5    5    8
    1997-98   :      10   20   15    8    6   10    8    5    6    4    2    6
              :
OR  1996-97   :       7   12   13   12    9    8    9    8    5    8    8    1
    1997-98   :       6   15   27    8    9    3   13    4    1    4    4    6
              :
SD  1996-97   :      21   18    7    9    5    8    1    6    7    5    3   10
    1997-98   :       8   14   13    7    9    9    9    8    7    5    4    7
              :
UT  1996-97   :      16   24   10   11    6    1    6    5    4    3    9    5
    1997-98   :       6   21   10    9    7    8    6    5    5    8    8    7
              :
WA  1996-97   :       5   19   21   15    9    6   11    3    5    3    2    1
    1997-98   :       1   16   27   15    8    8    5    5    4    4    3    4
              :
WY  1996-97   :       9   39   44    4    1    1         1    1
    1997-98   :       9   45   30    5    2    3    2    2    1    1
-------------------------------------------------------------------------------
1/  Sample survey reported marketings as percent of total used for calculating
    marketing year average prices.
 
 
 
                Oats: Farm Marketings, Percent of Sales, by Month
                       and State, 1996-97 and 1997-98 1/
-------------------------------------------------------------------------------
State and :    :    :    :    :    :    :    :    :    :    :    :    :    :
Marketing :May :Jun :Jul :Aug :Sep :Oct :Nov :Dec :Jan :Feb :Mar :Apr :May :Jun
  Year    :    :    :    :    :    :    :    :    :    :    :    :    :    :
-------------------------------------------------------------------------------
          :                               Percent
          :
IL 1996-97:           14   43    7    7    1    2   10    1    4    4    3   4
   1997-98:           38   37    9    9              1    3         1        2
          :
IA 1996-97:           26   48    7    4    1    1    1    2    3    2    2   3
   1997-98:           26   43    6    2    1    3    3    3    3    4    3   3
          :
MI 1996-97:           11   33   10    4    1    2    3    6    5    5    5  15
   1997-98:            7   39    7    2    2    2    1    4   11   15    4   6
          :
MN 1996-97:           18   30   12    4    4    3    4    4    4    7    6   4
   1997-98:            7   44   12    4    1    3    3    3    6    6    3   8
          :
MT 1996-97:            8   14   22    3   13   12    2    5    6   13        2
   1997-98:                 9   28   17    8    3    2   12   12    5    1   3
          :
NE 1996-97:           42   27    8    2    3    2    3    4    2    1    2   4
   1997-98:           45   22    6    3    8    1    4    3    1    4    2   1
          :
ND 1996-97:           10   27   20    6    4    5    6    6    5    3    2   6
   1997-98:            6   25   17    7    7    8    6    5    7    6    2   4
          :
OH 1996-97:           25   37    7    2    4    1         4    5    5    7   3
   1997-98:            5   39   10    6    2    4    4    7   10    5    5   3
          :
OR 1996-97:                11   20    8   12    4   16    3   14    6    3   3
   1997-98:                18   10    7    7    3    9   38    3    3    2
          :
PA 1996-97:           12   27    4    2    2    5    9   11   14    3    5   6
   1997-98:           18   26    4    8    3    2    6    4   10    7    8   4
          :
SD 1996-97:           19   34    5    4    1    5    1    6    4    6    6   9
   1997-98:           13   32   10    4    2    4    8    5    9    6    3   4
          :
TX 1996-97: 83   11    6
   1997-98: 13    7    9   36        13    5    6    4    3    4
          :
WI 1996-97:           12   39    6    5    3    2    6    5    4    8    6   4
   1997-98:            7   37   19    6    2    4    4    3    3    6    4   5
--------------------------------------------------------------------------------
1/  Sample survey reported marketings as percent of total used for calculating
    marketing year average prices.
 
 
 
                     All Wheat:  Farm Marketings, Percent of Sales,
                      by Month and State, 1996-97 and 1997-98 1/
--------------------------------------------------------------------------------
  State and   :    :    :    :    :    :    :    :    :    :    :   :   :   :
  Marketing   :May :Jun :Jul :Aug :Sep :Oct :Nov :Dec :Jan :Feb :Mar:Apr:May:Jun
    Year      :    :    :    :    :    :    :    :    :    :    :   :   :   :
--------------------------------------------------------------------------------
              :                              Percent
AR 1996-97    :      58   23    7    2    3    1    1    2    1   1   1
   1997-98    :      60   14   12    4    1    1    2    1    2   1       2
              :
CA 1996-97    : 10   32   25    9    4    2    2    2    3    1   5   5
   1997-98    : 12   34   24    7    3    5    1    2    3    1   5   3
              :
CO 1996-97    :           12    9    7    6    6   11   16   11  11   8   2   1
   1997-98    :            9    8    5    3    2    7   29    7  10   8   6   6
              :
ID 1996-97    :            1    6   13    7    5   14   14   11  11   8   5   5
   1997-98    :            2    9   16   12    6   13    9    7   7   5   7   7
              :
IL 1996-97    :       7   53   16    4    1    1    2    4    2   3   5   2
   1997-98    :       5   46   17    5    1    1    2    4    4   5   7   3
              :
IN 1996-97    :       8   59   16   10    1         1    1    2   1   1
   1997-98    :       9   62   18    5              2    1    1   1   1
              :
KS 1996-97    :      10   33    7    6    4    5    8    8    6   7   4   2
   1997-98    :       7   34   10    4    4    4    7    8    5   6   6   5
              :
MI 1996-97    :           27   39    8    3    1    3    7    3   4   4   1
   1997-98    :           20   27    7    3   25    3    3    5   2   2   2   1
              :
MN 1996-97    :            3   17   14    7    6   10   11    7   9  10   3   3
   1997-98    :            7   18   11    3    4   11    6    5   8   6   7  14
              :
MO 1996-97    :      11   43    9    4    3    3    3    6    6   7   4   1
   1997-98    :       3   56   12    6    2    2    2    6    4   3   2   2
              :
MT 1996-97    :            3    5    7    6    8   14   14   11   9  10   6   7
   1997-98    :            5    5    8    8    6   13   11   10  12   8   8   6
              :
NE 1996-97    :           21   13    7    5    6   10   11   10   7   6   2   2
   1997-98    :           21   17    7    3    2    5   10    8  12   5   5   5
              :
ND 1996-97    :            4    6   13    8    7   10   12   10  10   9   4   7
   1997-98    :            9   11   10    6    7   12    8    5   9   9   7   7
              :
OH 1996-97    :           44   12   11    4    2    4    6    6   5   4   1   1
   1997-98    :           47   24    4    1    2    2    4    2   2   2   2   8
              :
OK 1996-97    :  9   25   10    6    5    5    6    9    8    6   8   3
   1997-98    :  1   26   25   10    4    3    3    6    8    5   5   4
              :
OR 1996-97    :            5   15   13   12    8   10    9   12   7   5   2   2
   1997-98    :            5   15   15    7    7   12   15    6   4   4   5   5
              :
SD 1996-97    :            6   25    7    5    3    6   11   10  10   9   4   4
   1997-98    :            9   24    9    4    3    7   10    6   7   6   6   9
              :
TX 1996-97    : 16   28   21    6    3    7    3    4    5    2   3   2
   1997-98    :  3   33   39    6    3    1    1    3    4    2   3   2
              :
WA 1996-97    :            3   12   10   11    6   11   13   12   9   7   4   2
   1997-98    :            1   14   14   11    8   12   11    5   7   6   5   6
--------------------------------------------------------------------------------
1/ Sample survey reported marketings as percent of total used for calculating
   marketing year average prices.
 
 
 
          Hay:  Farm Marketings, Percent of Sales, by Month and State,
                           1996-97 and 1997-98  1/
-------------------------------------------------------------------------------
State and :    :    :    :    :    :    :    :    :    :    :    :    :    :
Marketing :Apr :May :Jun :Jul :Aug :Sep :Oct :Nov :Dec :Jan :Feb :Mar :Apr :May
  Year    :    :    :    :    :    :    :    :    :    :    :    :    :    :
-------------------------------------------------------------------------------
          :                               Percent
          :
AZ 1996-97: 10   15   13   11   10    9    9    6    4    3    4    6
   1997-98: 14   16   11   13    8    6    6    7    4    3    3    9
          :
CA 1996-97:      12   12   14   15   10    8    5    3    3    4    4   10
   1997-98:      13   12   14   13   11   15    7    3    3    2    4    3
          :
CO 1996-97:            9   10   10   12   13   10    8   12    5    5    4   2
   1997-98:            6    6   14   10   11   10    8    8    7    9    5   6
          :
ID 1996-97:           10    9   10   15    8   12    9    6    7    6    4   4
   1997-98:           10    9   10   15    8   12    9    6    7    6    4   4
          :
IL 1996-97:           10    8    8    6    4    6    9   14   13   13    6   3
   1997-98:           16   11   10    7    4    5    7   11   10    9    6   4
          :
IA 1996-97:           10   11    9    8    5    7    9   12    9   10    6   4
   1997-98:           10   11    9    8    5    7    9   11    9   10    7   4
          :
KS 1996-97:       2    6    6    5    5    7   14   20   21    6    5    3
   1997-98:       2    6    6    5    5    7   14   20   21    6    5    3
          :
KY 1996-97:       5   13   10    9    9    8    6   13   11    9    5    2
   1997-98:       5   13   10    9    9    8    7   13   11    8    5    2
          :
MI 1996-97:           11    9    6    3    6    4    7    8   14   15   12   5
   1997-98:           13   13    9    6    6   12   12    8    6    7    5   3
          :
MN 1996-97:            8   11   10   11    7    2    6    8    9   14    5   9
   1997-98:            9    8    6    5    6    8    9   10   11   12   11   5
          :
MO 1996-97:       2   12   11   10    8    4    8   11    9   11    9    5
   1997-98:       4   15   14    6    6    4    8    8   10   13    9    3
          :
MT 1996-97:            5   13   10   15   15   11   10    8    6    3    3   1
   1997-98:            8   11   11    9   10   11   10    9    7    7    4   3
          :
NE 1996-97:            7    4    2   10   12    6   18   11    9   10    6   5
   1997-98:            9   10    9    8   10    8   12   10    8    8    6   2
          :
NV 1996-97:       2    6   12   13   14   10    9    8    7    7    7    5
   1997-98:       3    3   10   12   11   12   11   10    9    8    7    4
-------------------------------------------------------------------------------
                                                                   -- continued
 
 
 
         Hay:  Farm Marketings, Percent of Sales, by Month and State,
                     1996-97 and 1997-98  1/ (continued)
-------------------------------------------------------------------------------
State and :    :    :    :    :    :    :    :    :    :    :    :    :    :
Marketing :Apr :May :Jun :Jul :Aug :Sep :Oct :Nov :Dec :Jan :Feb :Mar :Apr :May
  Year    :    :    :    :    :    :    :    :    :    :    :    :    :    :
-------------------------------------------------------------------------------
          :                               Percent
          :
NM 1996-97:      10   17   17   13   11    9    6    4    4    3    3    3
   1997-98:      14   16   14   13   12    9    5    4    4    4    3    2
          :
NY 1996-97:            9   12    7    7    7    8    9    9    8   11    7   6
   1997-98:           17   14    7    4    4    6    8    9    9   10    7   5
          :
ND 1996-97:            3    4    6   11    7   17   15    8    5   11    9   4
   1997-98:            5   10    9   14   14   11    7    7    5    7    7   4
          :
OH 1996-97:           20   12    9    7    7    6    7    7    6    6    7   6
   1997-98:           14   11    8    8    6    8   10    9    8    8    6   4
          :
OK 1996-97:       6   12   12   15    7    7    6    7    7    9    8    4
   1997-98:       7   13   21    9    9    9    6    8    7    5    4    2
          :
OR 1996-97:            6   13   11   11    8    9    9   10    8    6    5   4
   1997-98:           13   15   13   11   12    7    7    5    6    6    3   2
          :
PA 1996-97:            7   12    6    7    5    5   11   13   12   11    6   5
   1997-98:           11   11    5    5    6    9    9   10   10   10    8   6
          :
SD 1996-97:            3    8    7    7    8   10   11   15   13   10    6   2
   1997-98:           11   12    5   11   13    7    6    7    5   10    8   5
          :
TX 1996-97:       6   13   11   10    9    7    8    9    8    8    8    3
   1997-98:       6   10   11   12    9   10    9    9    9    6    5    4
          :
UT 1996-97:       3   10   15   10   12   11    8    7    7    6    5    6
   1997-98:       2   10   12   18   13    9    7   10    7    4    4    4
          :
WA 1996-97:           17   18   13   12    9    7    5    5    3    5    3   3
   1997-98:           11   11   12   12    9    8    7    7    6    6    5   6
          :
WI 1996-97:           14   10   10    6    5    7    8    8    8    9    9   6
   1997-98:           19   15   16   10    4    2    7    7    5    4    6   5
          :
WY 1996-97:            3    6   10    9   11   15   16   16    8    4    1   1
   1997-98:            3    9   11   11   10   17   13    9    6    5    4   2
-------------------------------------------------------------------------------
1/   Percents use to calculate marketing year average prices.
 
 
 
               Corn:  Farm Marketings, Percent of Sales, by Month
                       and State, 1996-97 and 1997-98 1/
-----------------------------------------------------------------------------
State and   :    :    :    :    :    :    :    :   :    :   :    :   :   :
Marketing   :Aug :Sep :Oct :Nov :Dec :Jan :Feb :Mar:Apr :May:Jun :Jul:Aug:Sep
  Year      :    :    :    :    :    :    :    :   :    :   :    :   :   :
-----------------------------------------------------------------------------
            :                               Percent
            :
CO 1996-97  :           16   13   10   15   10   7    6   5    5   5   4   4
   1997-98  :           11   10   11   13    6   7    4   4   13  13   4   4
            :
GA 1996-97  : 38   27    7    2    3    4    4   4    3   3    2   3
   1997-98  : 32   26   10    3    3    5    4   6    2   3    2   4
            :
IL 1996-97  :       2   12   10    7   21   12   9    7   4    5   5   6
   1997-98  :       3   14    6    5   19    8   9    5   7    8   8   8
            :
IN 1996-97  :       5   13   19    7   14   10   8    6   4    4   5   5
   1997-98  :       2   16   20   15   12    7   5    4   4    5   5   5
            :
IA 1996-97  :       2    8   13    6   14   10   9    7   5    7  10   9
   1997-98  :       7   14   10    5   14    7   8    6   6    8   7   8
            :
KS 1996-97  :       7   22   13   13   15    9   8    4   3    2   2   2
   1997-98  :       7   22   11   14   14    4   5    3   5    5   4   6
            :
KY 1996-97  :      21   19    7    4   19   10   6    4   3    2   2   3
   1997-98  :      17   19    6    3   17    7   8    7   4    3   3   6
            :
MI 1996-97  :            5   22   12   15    9   6    5   3    5   6   6   6
   1997-98  :            5   20   19   16    9   7    5   5    4   3   3   4
            :
MN 1996-97  :           10   13    7   10    8   7    7   7    7   9   9   6
   1997-98  :           14    9    6    8    6   5    4   7   14   8  10   9
            :
MO 1996-97  :      16   14    9   10   14    8   7    4   4    5   4   5
   1997-98  :       9   16   10    7   17    8   7    5   5    7   4   5
            :
NE 1996-97  :           10   14   10   14    9   9    6   5    5   7   7   4
   1997-98  :           14   10    8   15    7   8    5   4    6   5   9   9
            :
NC 1996-97  :      41   23    7    2    5    4   4    3   2    2   2   5
   1997-98  :      41   21    4    6    3    3   2    2   2    3   2  11
            :
OH 1996-97  :       1    8   17   13   17   11   9    6   4    5   5   4
   1997-98  :       3   10   20   12   14    7   8    6   4    7   4   5
            :
PA 1996-97  :           15   26   12    5    6   6    4   5    4   4   4   9
   1997-98  :            9   16   12   14    4   4    7   3    5   5   7  14
            :
SD 1996-97  :            6   12    5    5    5   5    5   4   11  16  14  12
   1997-98  :           19   18    7   11    8   8    8   7    4   3   3   4
            :
TX 1996-97  :  9   24   32    6    4    9    3   3    1   1    1   7
   1997-98  : 16   17   20    8    7   11    3   4    1   2    3   8
            :
WI 1996-97  :            6   20   11   10    7   8    8   6    7   7   6   4
   1997-98  :            6   21   11   15    6   8    6   5    7   5   6   4
-----------------------------------------------------------------------------
1/  Sample Survey reported marketings as percent of total used for
    calculating marketing year average prices.
 
 
 
                  Sorghum:  Farm Marketings, Percent of Sales,
                  by Month and State, 1996-97 and 1997-98  1/
----------------------------------------------------------------------------
  State and :   :   :   :   :   :   :   :   :   :   :   :   :   :   :   :
  Marketing :Jun:Jul:Aug:Sep:Oct:Nov:Dec:Jan:Feb:Mar:Apr:May:Jun:Jul:Aug:Sep
    Year    :   :   :   :   :   :   :   :   :   :   :   :   :   :   :   :
----------------------------------------------------------------------------
            :                            Percent
AR 1996-97  :        30  37  21   1   5   3   1   1   1
   1997-98  :         8  44  34   5   3   1   3   1           1
            :
IL 1996-97  :                15  56   9   6   5   6       2   1
   1997-98  :             7  17  21   7  18   5   3   2   3   4   5   8
            :
KS 1996-97  :             2  19  20  14  14   9   7   3   3   3   2   4
   1997-98  :             6  18  15  14  18   5   6   4   5   3   3   3
            :
MO 1996-97  :             4  25  14  14  12   6   7   5   2   2   4   5
   1997-98  :             9  24  18   6  14   4   4   3   3  10   2   3
            :
NE 1996-97  :                 7  10  13  13  11   9   8   8   9   8   2   2
   1997-98  :                16  15  13  18   8   7   3   3   7   2   3   5
            :
OK 1996-97  :         1   5  14  20  21  15   8   5   4   2   3   2
   1997-98  :         8   8   7  20  20  20   5   5   3   2   1   1
            :
TX 1996-97  : 9  20  18   4   5  10  11  11   6   3   2   1
   1997-98  : 1  17  34  12   8  12   6   6   2   1       1
----------------------------------------------------------------------------
1/  Sample survey reported marketings as percent of total used for
    calculating marketing year average prices.
 
 
 
                     Flaxseed:  Farm Marketings, Percent of Sales,
                      by Month and State, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
State and :     :    :     :    :     :    :     :    :     :    :     :
Marketing : Jul :Aug : Sep :Oct : Nov :Dec : Jan :Feb : Mar :Apr : May :Jun
  Year    :     :    :     :    :     :    :     :    :     :    :     :
------------------------------------------------------------------------------
ND 1996-97:   3    3    17   25    11    9    19    2     4    2     3     2
   1997-98:   3    9    36   22     9    4     4    3     4    2     2     2
          :
SD 1996-97:   6   35    28   22     1               2     2    2     2
   1997-98:       15    52   12     2    1    15          1    1           1
------------------------------------------------------------------------------
1/   Percents reflect crop marketings reported by surveyed firms.
 
 
 
                  Soybeans: Farm Marketings, Percent of Sales,
                  by Month and State, 1996-97 and 1997-98 1/
-----------------------------------------------------------------------------
 State and  :    :    :    :    :     :    :     :    :     :    :     :
 Marketing  : Sep: Oct: Nov: Dec: Jan : Feb: Mar : Apr: May : Jun: Jul : Aug
   Year     :    :    :    :    :     :    :     :    :     :    :     :
-----------------------------------------------------------------------------
            :                           Percent
            :
AR 1996-97  :  2   25   22   14    21    6     4    3     1    1           1
   1997-98  :  3   26   26   12    10    6     4    4     3    2     2     2
            :
GA 1996-97  :  1   23   39   24     5    2     4    2
   1997-98  :  1    8   32   37     8    4     2    3     2    3
            :
IL 1996-97  :  4   14    5    6    22   10    11    6     5    4     5     8
   1997-98  :  6   16    3    5    18    9     8    7     7    8     7     6
            :
IN 1996-97  :  5   25   20    6    14    6     6    5     4    3     3     3
   1997-98  :  8   28    4   24     8    5     4    4     3    5     4     3
            :
IA 1996-97  :  4   21    4    4    17    9     9    8     5    5     7     7
   1997-98  :  6   22    8    4    12    7     7    7     7    7     7     6
            :
KS 1996-97  :  2   27    9   10    19    7     9    4     2    3     4     4
   1997-98  :  5   19   12   11    12    9     9    8     6    4     3     2
            :
KY 1996-97  :  1    6   25    9    29   13     6    5     2    1     1     2
   1997-98  :  2   11   18    9    18   12     8    8     5    3     3     3
            :
LA 1996-97  : 17   41   16    5    13    3     1                     1     3
   1997-98  : 24   38   11    5    13    3     2    2                1     1
            :
MI 1996-97  :  2   34   15    8    15    6     6    4     2    1     4     3
   1997-98  :  1   31   19    8     8    7     5    4     4    5     4     4
            :
MN 1996-97  :  6   25    5    6    14    7     7    8     7    5     5     5
   1997-98  :  8   19    6    6     8    7     6    5     6   12    10     7
-----------------------------------------------------------------------------
                                                                  --continued
 
 
 
                  Soybeans: Farm Marketings, Percent of Sales,
                  by Month and State, 1996-97 and 1997-98 1/
-----------------------------------------------------------------------------
 State and  :    :    :    :    :     :    :     :    :     :    :     :
 Marketing  : Sep: Oct: Nov: Dec: Jan : Feb: Mar : Apr: May : Jun: Jul : Aug
   Year     :    :    :    :    :     :    :     :    :     :    :     :
-----------------------------------------------------------------------------
MS 1996-97  :  7   16   13   12    34    7     4    2     1          2     2
   1997-98  : 14   27    9    8    17    7     5    2     2    1     6     2
            :
MO 1996-97  :  3   20    9    9    20   11    10    5     4    3     2     4
   1997-98  :  3   22   13    6    15    8     7    6     6    6     4     4
            :
NE 1996-97  :  3   21    6    7    16    9     8    7     6    6     7     4
   1997-98  :  7   17    8    7    15    9     6    7     5    6     7     6
            :
NC 1996-97  :  1    9   29   21    19    7     7    3     1          1     2
   1997-98  :  1    2   33   31     9    4     4    3     5    4     2     2
            :
OH 1996-97  :  3   22   15    6    17    9     8    7     4    3     3     3
   1997-98  :  6   30    8    6    10    7     6    7     5    7     5     3
            :
SD 1996-97  :  2   29    6   11     8    8     5    5     4    7     9     6
   1997-98  :  6   38    7    6     8    7     6    8     4    4     4     2
            :
TN 1996-97  :  2   16   37   19    12    5     4    2     1    1           1
   1997-98  : 10   22   22   11    15    5     5    3     2    2     2     1
            :
WI 1996-97  :  2   30   11    6    14    7     7    7     5    4     4     3
   1997-98  :  3   31   12    5    12    7     5    6     6    6     5     2
-----------------------------------------------------------------------------
1/   Percents reflect crop marketings reported by surveyed firms.
 
 
 
                 Sunflower:  Farm Marketings, Percent of Sales
                  by Month and State, 1996-97 and 1997-98 1/
-------------------------------------------------------------------------------
State and  :     :     :     :     :     :    :     :     :     :    :    :
Marketing  :Sep  :Oct  :Nov  :Dec  :Jan  :Feb :Mar  :Apr  :May  :Jun :Jul :Aug
  Year     :     :     :     :     :     :    :     :     :     :    :    :
-------------------------------------------------------------------------------
KS  1996-97:  3    38    13     7    12    8     6     8     3     2
    1997-98:  3    23    22    22    12    7     6     3     2
           :
MN  1996-97:  5    12    11    11    12   11     9    12    13     2    1    1
    1997-98: 18    11     6    16     6    6    10    11     2     4    5    5
           :
ND  1996-97:  2    16    14     9    11    7     8     5     5     8    9    6
    1997-98:  3    19    20    12    10    7    13     7     2     4    2    1
           :
SD  1996-97:  1    26     9    12     8    7     5     6     4     3   15    4
    1997-98:  5    26    13     6    15    7    10     7     5     4    1    1
           :
-------------------------------------------------------------------------------
 
 
 
                Dry Edible Beans:   Farm Marketings, Percent of Sales,
                     by Month and State, 1996-97 and 1997-98  1/
-------------------------------------------------------------------------------
 State and  :     :    :     :    :     :    :     :    :     :    :     :
 Marketing  : Sep : Oct: Nov : Dec: Jan : Feb: Mar : Apr: May : Jun: Jul : Aug
     Year   :     :    :     :    :     :    :     :    :     :    :     :
-------------------------------------------------------------------------------
CA 1996-97  :   6   12    12   11     8    8     7    9    10    6     6     5
   1997-98  :   6   11    13    9     8    7     7    9    10    7     7     6
            :
CO 1996-97  :  27   17     4    6     8    4     4    3     4    9     7     7
   1997-98  :  15   23     9    7     8    5     3    5     6    7     6     6
            :
ID 1996-97  :  10   15    12   10    10    8     8    7     6    7     4     3
   1997-98  :  10   14    12   10    11    8     8    7     6    7     4     3
            :
MI 1996-97  :   6   32     8    6    15    6     3    6     3    7     5     3
   1997-98  :   5   16    11   16    11   10     6    6     5    5     5     4
            :
MN 1996-97  :  34   19     7    3     3    2     3    5    10    8     4     2
   1997-98  :  21   19    13    7     7    7     5    3     3    4     4     7
            :
NE 1996-97  :  29   18    10    7     7    4     5    4     4    5     2     5
   1997-98  :  20   14     9   10    17    5     6    6     3    2     5     3
            :
ND 1996-97  :  27   25     6    8     5    4     4    5     6    5     3     2
   1997-98  :  17   16    13   12     8    8     6    5     2    3     3     7
            :
-------------------------------------------------------------------------------
1/  Percents reflect estimates of actual marketings used for calculating
    marketing year average prices.
 
 
 
         Upland Cotton:  Farm Marketings, Percent of Sales
         by Month, State and U.S.,  1996-97 and 1997-98 1/
-------------------------------------------------------------------------------
 State :     :     :     :     :     :     :     :     :     :     :     :
  and  :     :     :     :     :     :     :     :     :     :     :     :
Market-: Aug : Sep : Oct : Nov : Dec : Jan : Feb : Mar : Apr : May : Jun : Jul
  ing  :     :     :     :     :     :     :     :     :     :     :     :
 Year  :     :     :     :     :     :     :     :     :     :     :     :
-------------------------------------------------------------------------------
       :                              Percent
       :
AL     :
1996-97: 0.5   0.4  14.1  12.5  21.5  27.0   3.1   1.1   1.1  16.7   1.0   1.0
1997-98: 3.4   1.9  11.5  20.4  23.8   8.8  12.0   3.6   4.0   3.3   5.3   2.1
       :
AZ     :
1996-97: 1.9  10.5   9.8  21.5  11.0  24.9   5.7   8.0   4.3   1.7   0.8    2/
1997-98: 2.8   6.3  18.9  15.0   9.6   9.7   8.9   6.5   2.0   1.2  10.2   8.9
       :
AR     :
1996-97: 1.6   3.2  32.6  27.1   9.2   5.7   7.0   2.6   2.9   2.9   2.5   2.8
1997-98: 4.2   3.1  10.1  18.6  12.7   7.9  16.8   8.6   6.2   5.2   3.7   2.9
       :
CA     :
1996-97: 2.9   3.0  14.3  14.3  13.0  19.8  10.0   7.4   4.9   4.4   3.2   2.7
1997-98: 0.3   6.2  13.9  19.6  14.8  10.3   7.8  11.2   7.5   3.1   3.5   1.8
       :
GA     :
1996-97: 0.2   1.8  12.8  21.1  22.0  18.2   6.9   5.8   2.7   2.6   4.4   1.5
1997-98: 1.8   0.6  14.4  18.2  26.1  14.5   8.5   7.4   1.8   3.0   3.0   0.8
       :
LA     :
1996-97: 2.0   2.5  12.7  17.6   9.8   9.3   9.1  11.7   5.4   6.2   7.6   6.1
1997-98: 3.8   3.5  20.8  19.8  10.0  10.2  10.7   8.3   5.3   3.2   2.4   1.9
       :
MS     :
1996-97: 4.2   3.4  11.7  18.2   9.4   8.6  12.7   6.7   4.9   5.4   9.4   5.3
1997-98: 5.1   5.2   6.5  13.0   8.8  13.7  15.5  12.0   5.7   5.4   4.7   4.4
       :
NC     :
1996-97: 0.7   0.4  11.4  26.9  15.5  17.5   9.5   6.3   2.5   3.6   5.0   0.7
1997-98: 0.1   0.2   4.0  19.9  20.3   8.2  12.4  27.6   1.8   1.2   3.9   0.2
       :
TN     :
1996-97: 0.9   2.3  20.0  28.9  11.1   4.4   5.1   2.4   5.1   7.2  10.2   2.4
1997-98: 3.7   1.5  15.3  22.6  16.8   3.5  10.8  10.6   6.0   3.8   4.5   0.9
       :
TX     :
1996-97: 8.4   6.0   6.9  18.7  16.1  22.6  13.4   4.0   1.2   1.3   0.9   0.6
1997-98: 2.7   5.2   6.4  14.7  17.5  21.1  13.0   7.8   2.5   4.9   2.3   2.0
       :
US     :
1996-97: 3.7   3.8  12.7  19.6  15.0  17.5   9.8   5.6   3.0   3.6   3.6   2.1
1997-98: 2.6   4.1  11.0  17.1  16.2  13.7  11.6   9.7   4.1   3.8   3.7   2.4
-------------------------------------------------------------------------------
1/  Percents reflect estimates of actual marketings used for calculating
    marketing year averages.
2/  Insufficient sales.
 
 
 
    Upland Cotton Monthly Marketings, Calendar Years, 1996-98
 and Rice Monthly Marketings, Marketing Years, 1995/96 - 1997/98
-------------------------------------------------------------------------------
      :        Upland Cotton 1/       ::       :           Rice 2/
Month :-------------------------------:: Month :-------------------------------
      :  1996   :   1997   :   1998   ::       : 1995/96 :  1996/97 :  1997/98
-------------------------------------------------------------------------------
      :           1,000 Bales         ::                   1,000 Cwt
      :                               ::
Jan   :   2,265      2,810      1,881 :: Aug      10,149     10,684      8,478
Feb   :     757      1,574      1,585 :: Sep      11,743     13,705     14,411
Mar   :     716        900      1,321 :: Oct      12,343     12,382     12,216
Apr   :     559        485        558 :: Nov      12,941     12,067     11,705
May   :     343        576        523 :: Dec      13,506     13,181     14,434
Jun   :     304        585        504 :: Jan      13,405     16,520     12,593
Jul   :     331        331        332 :: Feb      12,235     12,266     11,739
Aug   :     593        355        388 :: Mar      14,690     10,303     12,151
Sep   :     613        559        423 :: Apr      13,279     11,083     10,434
Oct   :   2,042      1,507        923 :: May      11,702      8,381     12,220
Nov   :   3,156      2,341      1,643 :: Jun      10,275      7,493     10,927
Dec   :   2,411      2,215      1,611 :: Jul      10,782      9,632      8,611
      :                               ::
Year  :  14,090     14,238     11,692 :: Year    147,050    137,697    139,919
-------------------------------------------------------------------------------
1/  Marketings August through December 1998 are preliminary.  Survey expanded
    marketings based on buyer purchases in the major cotton producing States-
    AL, AZ, AR, CA, GA, LA, MS, TN and TX.
2/  Purchases from producers as reported by private firms and rice (rough
    equivalent) shipped from producers as reported by cooperative mills.
 
 
 
           Crops:  Marketing Year Average Prices Received, by States
              and United States, 1997 Revised and 1998 Preliminary
-------------------------------------------------------------------------------
      :                        Barley                       :
      :-----------------------------------------------------: Dry Edible Beans
State :       All       :       Feed      :     Malting     :
      :------------------------------------------------------------------------
      :  1997  :  1998  :  1997  : 1998 1/:  1997  : 1998 1/:  1997  :  1998
-------------------------------------------------------------------------------
      :  ----------------  Dollars per Bu  -------------     Dollars per Cwt
      :
AL    :
AK    :  3.20     3.60
AZ    :  2.90     2.90
CA    :  2.75     2.25     2.75                               29.40    33.10
CO    :  2.98     2.90     2.12                               18.70    16.70
DE    :  1.95     1.30
ID    :  2.82     2.35     2.29              3.15             20.80    17.80
KS    :  2.69     2.30                                        18.60    15.80
KY    :  2.06     1.30
MD    :  2.05     1.30
MI    :  1.90     1.50                                        18.90    22.50
MN    :  1.88     1.60     1.74              2.11             17.50    19.70
MT    :  2.83     2.25     2.09              3.12             19.40    16.40
NE    :  2.20     1.80                                        18.80    18.60
NV    :  2.85     2.50
NJ    :  2.00     1.05
NM    :                                                       22.40    22.40
NY    :                                                       20.60    25.30
NC    :  2.10     1.90
ND    :  1.96     1.55     1.76              2.17             16.80    16.90
OK    :  2.15     1.70
OR    :  2.39     1.50     2.36              2.92             19.50    17.90
PA    :  2.01     1.35
SC    :  2.05     1.80
SD    :  2.23     1.70     1.83              2.41
TX    :  2.30     2.05                                        18.00    19.40
UT    :  2.29     1.70     2.29                               20.00    18.00
VA    :  2.10     1.40
WA    :  2.27     1.45     2.23              2.79             21.70    21.50
WI    :  1.70     1.15                                        22.10    26.90
WY    :  3.32     2.60     1.99              3.37             19.60    18.80
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :      1.95                1/                1/             19.80
1997  :      2.38              2.05              2.74             19.30
-------------------------------------------------------------------------------
1/  1998 prices will be published in "Agricultural Prices", August 31, 1999.
 
 
           Crops:  Marketing Year Average Prices Received, by States
       and United States, 1997 Revised and 1998 Preliminary, (continued)
-------------------------------------------------------------------------------
      :                 :              Cotton               :
      :      Corn       :-----------------------------------:    Cottonseed
State :                 :      Pima       :     Upland      :
      :------------------------------------------------------------------------
      :  1997  :  1998  :  1997  :  1998  :  1997  :  1998  :  1997  :  1998
-------------------------------------------------------------------------------
      : Dollars per Bu    -------  Dollars per Lb  -------    Dollars per Ton
      :
AL    :  2.82     2.20                       .673     .629    111.00   111.00
AZ    :  3.20     2.75     .982     .979     .647     .652    134.00   149.00
AR    :  2.51     1.75                       .657     .652    106.00   121.00
CA    :  3.05     2.55    1.020    1.000     .732     .744    174.00   177.00
CO    :  2.59     2.10
DE    :  2.95     2.40
FL    :  2.90     2.30                       .654     .542    120.00   110.00
GA    :  2.90     2.40                       .677     .674    108.00   104.00
ID    :  3.03     2.50
IL    :  2.53     2.05
IN    :  2.53     2.05
IA    :  2.33     1.90
KS    :  2.47     1.95                       .579     .615    106.00   116.00
KY    :  2.62     2.10
LA    :  2.70     2.05                       .649     .593    110.00   113.00
MD    :  2.98     2.35
MI    :  2.40     1.90
MN    :  2.15     1.75
MS    :  2.65     2.05                       .649     .634    106.00   116.00
MO    :  2.45     1.90                       .687     .706    111.00   131.00
MT    :  2.40     1.50
NE    :  2.32     1.95
NJ    :  2.80     2.20
NM    :  2.85     2.35    1.030     .926     .577     .696    134.00   149.00
NY    :  2.62     2.15
NC    :  2.83     2.25                       .659     .687    114.00   114.00
ND    :  2.12     1.65
OH    :  2.48     2.00
OK    :  2.66     2.15                       .579     .615    106.00   116.00
OR    :  303     2.40
PA    :  2.92     2.45
SC    :  2.79     2.30                       .701     .681    108.00   108.00
SD    :  2.15     1.60
TN    :  2.65     2.05                       .653     .636    115.00   131.00
TX    :  2.74     2.35     .983     .896     .601     .581    114.00   131.00
UT    :  3.05     2.40
VA    :  2.69     2.20                       .675     .685    102.00   111.00
WA    :  3.00     2.65
WV    :  2.80     2.10
WI    :  2.34     1.90
WY    :  2.52     2.00
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :      1.95              .985              .642            129.00
1997  :      2.43             1.014              .652            121.00
-------------------------------------------------------------------------------
 
 
 
           Crops:  Marketing Year Average Prices Received, by States
       and United States, 1997 Revised and 1998 Preliminary, (continued)
-------------------------------------------------------------------------------
      :        Alfalfa        :        Other          :           All
State :------------------------------------------------------------------------
      :    1997   :    1998   :    1997   :    1998   :    1997    :   1998
-------------------------------------------------------------------------------
      :                            Dollars per Ton
      :
AL    :                           47.00       53.00       47.00       53.00
AK    :                                                  190.00
AZ    :  112.00       91.50       88.50       84.00      111.00       91.50
AR    :  128.00      127.00       54.00       54.00       59.00       61.00
CA    :  119.00      103.00       98.00       80.00      117.00      101.00
CO    :  101.00       93.50      106.00      102.00      101.00       94.00
CT    :  164.00      157.00      131.00      128.00      139.00      132.00
DE    :  163.00      142.00      131.00      127.00      145.00      137.00
FL    :                           86.00      102.00       86.00      102.00
GA    :                           59.00       68.00       59.00       68.00
ID    :  106.00       85.50       77.00       65.00      105.00       84.00
IL    :  107.00       91.00       82.00       68.00      102.00       86.50
IN    :  120.00       91.00       95.00       70.00      113.00       86.00
IA    :  112.00       87.50       74.00       62.50      109.00       86.00
KS    :   88.00       74.50       72.00       64.00       84.00       73.00
KY    :   99.00      106.00       66.00       70.00       77.00       81.50
LA    :                           54.00       57.00       54.00       57.00
ME    :  143.00      150.00      113.00      112.00      114.00      113.00
MD    :  161.00      148.00      122.00      134.00      142.00      140.00
MA    :  167.00      155.00      137.00      136.00      144.00      138.00
MI    :  103.00       92.50       90.50       76.00      101.00       89.00
MN    :   98.00       68.00       61.00       47.50       88.00       67.50
MS    :                           42.50       42.00       42.50       42.00
MO    :  105.00      102.00       64.00       61.50       71.00       68.50
MT    :   80.00       74.50       69.00       64.00       79.00       73.50
NE    :   79.50       51.50       58.50       44.00       76.00       51.00
NV    :  107.00      108.00       89.00       96.00      105.00      107.00
NH    :  167.00      154.00      131.00      141.00      137.00      143.00
NJ    :  144.00      143.00      111.00      113.00      120.00      122.00
NM    :  127.00      121.00       97.00       98.00      124.00      119.00
NY    :  110.00      101.00       80.50       79.50       94.00       89.50
NC    :  125.00      115.00       82.00       80.00       84.00       81.50
ND    :   65.00       58.00       43.50       38.50       60.00       52.50
OH    :  163.00      113.00       87.00       67.00      135.00       96.50
OK    :   94.00       99.50       54.50       60.00       78.00       84.00
OR    :  123.00      111.00       91.50       89.50      117.00      108.00
PA    :  158.00      131.00      123.00      103.00      138.00      115.00
RI    :  168.00      167.00      133.00      146.00      146.00      154.00
SC    :                           85.00       85.00       85.00       85.00
SD    :   81.50       58.00       55.50       38.00       77.00       53.50
TN    :  108.00      116.00       54.00       51.00       56.00       53.00
TX    :  136.00      150.00       61.00       75.50       72.00       91.00
UT    :   85.00       79.00       64.00       55.00       84.00       78.00
VT    :  155.00      141.00      125.00      117.00      131.00      120.00
VA    :  110.00      124.00       78.00       77.50       83.00       82.50
WA    :  111.00       96.50      136.00      126.00      115.00      101.00
WV    :  109.00       75.00       49.00       48.50       55.00       51.50
WI    :   97.50       82.50       66.50       61.50       91.50       78.00
WY    :   86.00       78.00       77.00       72.00       85.00       77.50
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :         91.00                   73.50                   87.00
1997  :        107.00                   75.70                  100.00
-------------------------------------------------------------------------------
 
 
 
           Crops:  Marketing Year Average Prices Received, by States
       and United States, 1997 Revised and 1998 Preliminary, (continued)
-------------------------------------------------------------------------------
      :     Flaxseed    :       Hops      :       Oats      :     Peanuts
State :------------------------------------------------------------------------
      :  1997  :  1998  :  1997  :  1998  :  1997  :  1998  :  1997  :  1998
-------------------------------------------------------------------------------
      :  Dollars per Bu   Dollars per Lb    Dollars per Bu    Dollars per Lb
      :
AL    :                                      1.70     2.05     .293     .277
AK    :                                      2.50     2.60
AR    :                                      2.15     1.45
CA    :                                      1.98     1.40
CO    :                                      2.05     1.70
FL    :                                                        .280     .247
GA    :                                      1.87     1.50     .303     .266
ID    :                    1.41     1.52     1.64     1.15
IL    :                                      1.71     1.25
IN    :                                      1.94     1.70
IA    :                                      1.63     1.15
KS    :                                      1.52     1.60
ME    :                                      1.20      .95
MD    :                                      1.75     1.65
MI    :                                      1.86     1.30
MN    :  5.85     4.70                       1.46      .95
MO    :                                      1.85     1.60
MT    :                                      1.33     1.25
NE    :                                      1.79     1.15
NM    :                                                        .300     .235
NY    :                                      1.70     1.40
NC    :                                      1.80     1.50     .277     .242
ND    :  5.81     5.10                       1.32      .85
OH    :                                      1.76     1.35
OK    :                                      2.10     1.80     .293     .309
OR    :                    1.68     1.78     1.77     1.30
PA    :                                      1.84     1.30
SC    :                                      1.55     1.30     .287     .286
SD    :  5.68     4.80                       1.56      .95
TX    :                                      2.36     1.40     .243     .232
UT    :                                      1.97     1.35
VA    :                                                        .301     .249
WA    :                    1.60     1.60     1.75     1.30
WV    :                                      2.07     1.30
WI    :                                      1.46      .95
WY    :                                      1.86     1.80
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :      5.10              1.62              1.10              .257
1997  :      5.81              1.60              1.60              .283
-------------------------------------------------------------------------------
 
 
Special Oilseeds:  United States, 1992-97 Final, 1998 Preliminary 1/
-------------------------------------------------------------------------------
 Year :      Canola     :    Rapeseed    :    Safflower   :    Mustard Seed
-------------------------------------------------------------------------------
      :                           Dollars per Cwt
      :
1998 :       10.30            10.30            14.20              13.60
1997  :      11.30            13.20            15.40              15.90
1996  :      12.90            13.30            18.10              16.90
1995  :      11.10            12.00            14.60              12.20
1994  :      11.10            10.30            14.60              10.80
1993  :      10.90            10.20            15.20              10.80
1992  :       9.90            10.00            14.10              10.70
-------------------------------------------------------------------------------
1/   Average to December.
 
 
           Crops:  Marketing Year Average Prices Received, by States
       and United States, 1997 Revised and 1998 Preliminary, (continued)
-------------------------------------------------------------------------------
      :     Potatoes    :      Rice       :       Rye       :     Sorghum
State :------------------------------------------------------------------------
      :  1997  :  1998  :  1997  :  1998  :  1997  :  1998  :  1997  :  1998
-------------------------------------------------------------------------------
      : -------  Dollars per Cwt  ------    Dollars per Bu    Dollars per Cwt
      :
AL    :  8.60    12.90                                         3.95     3.30
AK    : 20.00    20.90
AZ    :  8.75     9.90
AR    :                    9.87     8.55                       4.59     3.35
CA    : 10.90    11.30     7.95     8.15
CO    :  4.60     3.85                       3.30     1.80     3.91     3.10
DE    :  8.25     8.45
FL    : 12.10    14.70
GA    :                                      5.00     3.40     4.70     3.60
ID    :  4.50     3.90
IL    :  5.50     5.15                       2.90     2.40     4.25     3.45
IN    :  6.15     5.75                       2.90     2.30
IA    :  5.45     4.35
KS    :                                      3.60     2.20     3.80     3.00
KY    :                                                        4.54     3.50
LA    :                   10.20     8.90                       4.40     3.75
ME    :  6.40     6.25
MD    :  6.85     7.00                       2.45     2.30
MA    :  7.70     6.75
MI    :  6.45     6.25                       2.90     2.50
MN    :  5.55     5.20                       3.10     1.75
MS    :                   10.40     8.75                       4.45     3.55
MO    :  5.30     5.15    10.00     8.65                       3.93     3.00
MT    :  7.05     7.95
NE    :  6.15     4.85                       3.60     1.80     3.84     3.15
NV    :  4.50     4.20
NJ    :  6.50     7.00                       3.60     3.00
NM    :  6.05     6.10                                         4.45     3.85
NY    :  8.75     9.45                       2.10     2.00
NC    :  6.60     6.15                       2.60     2.40     4.60     3.60
ND    :  5.65     5.65                       3.12     2.20
OH    :  8.25     6.95                       3.05     2.50
OK    :                                      4.50     3.50     3.94     3.35
OR    :  5.20     4.90
PA    :  8.20     7.00                       3.75     3.50
RI    :  7.60     6.80
SC    :                                      3.00     2.50     4.10     3.30
SD    :  4.90     4.95                       3.60     1.90     3.55     3.00
TN    :                                                        4.59     3.40
TX    : 10.30     9.35    10.90     9.15     3.90     3.90     4.18     3.90
UT    :  4.35     4.75
VA    : 10.80     6.75                       2.45     2.00
WA    :  4.90     4.50
WI    :  5.70     4.95                       3.60     1.75
WY    :  5.05     5.05
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :      5.24              8.50              2.49              3.10
1997  :      5.62              9.70              3.75              3.95
-------------------------------------------------------------------------------
 
 
 
           Crops:  Marketing Year Average Prices Received, by States
       and United States, 1997 Revised and 1998 Preliminary, (continued)
-------------------------------------------------------------------------------
      :       Soybeans        :      Sugarbeets       :       Sugarcane
State :------------------------------------------------------------------------
      :    1997   :    1998   :    1997   :   1998 1/ :    1997    :  1998 1/
-------------------------------------------------------------------------------
      :     Dollars per Bu        -------------  Dollars per Ton ----------
      :
AL    :    6.65        5.50
AR    :    6.88        5.70
CA    :                           40.60
CO    :                           34.10
DE    :    7.00        5.70
FL    :    7.00        5.40                               28.70
GA    :    6.68        5.35
HI    :                                                   29.20
ID    :                           40.60
IL    :    6.56        5.45
IN    :    6.59        5.35
IA    :    6.33        5.30
KS    :    6.42        5.35
KY    :    6.76        5.60
LA    :    6.98        5.80                               27.10
MD    :    6.90        5.65
MI    :    6.47        5.25       38.50
MN    :    6.20        5.10       38.70
MS    :    6.90        6.05
MO    :    6.39        5.30
MT    :                           40.50
NE    :    6.28        5.15       35.60
NJ    :    6.75        5.40
NM    :                           31.20
NY    :                5.30
NC    :    6.68        5.40
ND    :    6.10        5.00       37.90
OH    :    6.49        5.30       38.40
OK    :    6.40        5.00
OR    :                           39.90
PA    :    6.80        5.30
SC    :    6.55        5.35
SD    :    6.11        4.90
TN    :    6.89        5.60
TX    :    633        4.80       34.00                   25.60
VA    :    6.20        5.70
WA    :                           38.90
WI    :    6.38        5.30
WY    :                           38.50
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :          5.35                      1/                      1/
1997  :          6.47                   38.80                   28.10
-------------------------------------------------------------------------------
1/  U.S. prices will be published in "Agricultural Prices", July 31, 1999.
    State prices will be published in "Crop Values", February 1999.
 
 
 
           Crops:  Marketing Year Average Prices Received, by States
       and United States, 1997 Revised and 1998 Preliminary, (continued)
-------------------------------------------------------------------------------
      :                      Sunflower                      :
      :-----------------------------------------------------:  Sweetpotatoes
State :     Non-Oil     :       Oil       :       All       :
      :------------------------------------------------------------------------
      :  1997  :  1998  :  1997  :  1998  :  1997  :  1998  :  1997  :  1998
-------------------------------------------------------------------------------
      :                            Dollars per Cwt
      :
AL    :                                                       20.50    15.10
CA    :                                                       28.00    25.80
CO    : 14.30    14.20    10.90    10.70    12.30    11.80
GA    :                                                       15.40    16.50
KS    : 14.80    14.10    10.80     9.30    12.30    10.60
LA    :                                                       14.40    14.40
MN    : 14.00    12.90    11.40     9.95    12.30    11.30
MS    :                                                       18.50    17.50
NE    : 15.00    13.60    10.30     9.50    12.70    10.80
NJ    :                                                       20.40    21.50
NC    :                                                       10.80    11.00
ND    : 14.40    13.50    11.10     9.40    11.80    10.50
SC    :                                                       15.40    12.50
SD    : 11.80     9.20    10.90     9.25    10.90     9.25
TX    : 14.00    15.00    13.00    13.00    13.70    14.00    16.20    16.40
VA    :                                                       11.60    12.30
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :     13.20              9.35             10.20             15.30
1997  :     14.30             11.00             11.60             15.80
-------------------------------------------------------------------------------
 
 
 
 
Prices Received:  Wheat by Class, Marketing Year Average, United States,
                 1997 Revised and 1998 Preliminary
-------------------------------------------------------------------------------
        :                                Class
Year    :----------------------------------------------------------------------
        :     All Hard Red     :    Soft Red Winter    :      White
-------------------------------------------------------------------------------
        :                           Dollars per Bushel
        :
1998    :           1/                     1/                      1/
1997    :         3.33                   3.21                    3.35
-------------------------------------------------------------------------------
1/  1998 prices will be published in "Agricultural Prices", August 31, 1999.
 
 
               Tobacco:  Marketing Year Average Price, by Class, Type,
                     State, and United States, 1997-98 1/
------------------------------------------------------------------------------
                                   :             :              :
       Class and State             :    Type     :     1997     :    1998
                                   :             :              :
------------------------------------------------------------------------------
                                   :             :     Dollars per Pound
Flue-cured:                        :             :
  Old Belts                        :             :
    NC                             :     11      :    1.710          1.780
    VA                             :     11      :    1.727          1.792
    US                             :     11      :    1.716          1.784
  Eastern NC Belt                  :             :
    NC                             :     12      :    1.720          1.773
  NC Border & SC Belt              :             :
    NC                             :     13      :    1.720          1.716
    SC                             :     13      :    1.735          1.711
    US                             :     13      :    1.728          1.713
  GA-FL Belt                       :             :
    FL                             :     14      :    1.721          1.697
    GA                             :     14      :    1.712          1.707
    US                             :     14      :    1.714          1.705
  Total Flue-cured                 :    11-14    :    1.720          1.756
                                   :             :
Fire-cured:                        :             :
  VA Belt                          :             :
    VA                             :     21      :    2.125          1.936
  Eastern District                 :             :
    KY                             :     22      :    2.268          2.259
    TN                             :     22      :    2.260          2.251
    US                             :     22      :    2.263          2.254
  Western District                 :             :
    KY                             :     23      :    2.242          2.159
    TN                             :     23      :    2.226          2.159
    US                             :     23      :    2.240          2.159
  KY-TN Fire-cured                 :    22-23    :    2.256          2.225
  Total Fire-cured                 :    21-23    :    2.250          2.208
                                   :             :
Air-cured:                         :             :
 Light Air-cured:                  :             :
  Burley                           :             :
    IN                             :     31      :    1.870          1.897
    KY                             :     31      :    1.886          1.903
    MO                             :     31      :    1.895          1.905
    NC                             :     31      :    1.860          1.899
    OH                             :     31      :    1.869          1.904
    TN                             :     31      :    1.886          1.907
    VA                             :     31      :    1.903          1.892
    WV                             :     31      :    1.878          1.915
    US                             :     31      :    1.885          1.903
  Southern MD Belt                 :             :
    MD                             :     32      :    1.720          1.630
    PA                             :     32      :    1.300           .800
    US                             :     32      :    1.576          1.291
  Total Light Air-cured            :    31-32    :    1.877          1.887
                                   :             :
 Dark Air-cured:                   :             :
  One-Sucker Belt                  :             :
    KY                             :     35      :    2.011          1.952
    TN                             :     35      :    2.003          1.913
    US                             :     35      :    2.010          1.946
  Green River Belt                 :             :
    KY                             :     36      :    2.034          1.974
  KY-TN Dark Air-cured             :    35-36    :    2.017          1.955
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
            Tobacco:  Marketing Year Average Price, by Class, Type,
                  State, and United States, 1997-98 1/ (continued)
------------------------------------------------------------------------------
                                   :             :              :
       Class and State             :    Type     :     1997     :    1998
                                   :             :              :
------------------------------------------------------------------------------
                                   :             :     Dollars per Pound
                                   :             :
  VA Sun-cured Belt                :             :
    VA                             :     37      :    1.908          1.709
  Total Dark Air-cured             :    35-37    :    2.016          1.951
                                   :             :
All Cures Other Than Cigar         :    11-37    :    1.793          1.823
                                   :             :
                                   :             :
Cigar Filler:                      :             :
  PA Seedleaf                      :             :
    PA                             :     41      :    1.600          1.300
                                   :             :
Cigar Binder:                      :             :
  CT Valley Broadleaf              :             :
    CT                             :     51      :    6.000          5.400
    MA                             :     51      :    9.500          5.670
    US                             :     51      :    7.273          5.499
  WI Binder, Southern              :             :
    WI                             :     54      :    1.500          1.500
  WI Binder, Northern              :             :
    WI                             :     55      :    1.520          1.490
  Total WI Binder                  :    54-55    :    1.505          1.497
  Total Binder                     :    51-55    :    3.754          3.524
                                   :             :
Cigar Wrapper:                     :             :
  CT Valley Shade-grown            :             :
    CT 2/                          :     61      :
    MA 2/                          :     61      :
    US 2/                          :     61      :
                                   :             :
Total Cigar Types 2/               :    41-55    :    2.599          2.260
                                   :             :
US All Tobacco 2/                  :    11-55    :    1.802          1.828
------------------------------------------------------------------------------
1/  1998 revised.
2/  CT and MA Type 61 price not published to avoid disclosure; not included in
    Total Cigar Types or US All Tobacco.
 
 
 
 
                   Tobacco:  Marketing Year Average Price,
                             by State, 1997-98 1/
------------------------------------------------------------------------------
   State   :    1997     :    1998     :  State   :    1997    :     1998
------------------------------------------------------------------------------
           :     Dollars per Pound     :          :     Dollars per Pound
           :                           :          :
    CT 2/  :    6.000         5.400    :    NC    :    1.720         1.771
    FL     :    1.721         1.697    :    OH    :    1.869         1.904
    GA     :    1.712         1.707    :    PA    :    1.490         1.101
    IN     :    1.870         1.897    :    SC    :    1.735         1.711
    KY     :    1.903         1.917    :    TN    :    1.952         1.963
    MD     :    1.720         1.630    :    VA    :    1.765         1.816
    MA 2/  :    9.500         5.670    :    WV    :    1.878         1.915
    MO     :    1.895         1.905    :    WI    :    1.505         1.497
 
------------------------------------------------------------------------------
1/  1998 revised.
2/  CT and MA Type 61 not published to avoid disclosure.
 
 
           Crops:  Marketing Year Average Prices Received, by States
       and United States, 1997 Revised and 1998 Preliminary, (continued)
-------------------------------------------------------------------------------
      :                                 Wheat
      :------------------------------------------------------------------------
State :      Winter     :      Durum      :   Other Spring  :       All
      :------------------------------------------------------------------------
      :  1997  :  1998  :  1997  :  1998  :  1997  :  1998  :  1997  :  1998
-------------------------------------------------------------------------------
      :                            Dollars per Bu
      :
AL    :  3.20     2.60                                         3.20     2.60
AZ    :  4.05     2.60     4.70     4.70                       4.70     3.85
AR    :  3.49     2.80                                         3.49     2.80
CA    :  3.71     3.00     4.28     5.20                       3.82     3.05
CO    :  3.17     2.60                       3.16     2.40     3.17     2.60
DE    :  3.07     2.40                                         3.07     2.40
FL    :  3.40     2.50                                         3.40     2.50
GA    :  3.19     2.60                                         3.19     2.60
ID    :  3.12     2.10                       3.12     2.25     3.12     2.25
IL    :  3.14     2.45                                         3.14     2.45
IN    :  3.18     2.40                                         3.18     2.40
IA    :  3.16     2.75                                         3.16     2.75
KS    :  3.16     2.55                                         3.16     2.55
KY    :  3.24     2.20                                         3.24     2.20
LA    :  3.50     2.75                                         3.50     2.75
MD    :  3.15     2.45                                         3.15     2.45
MI    :  3.26     2.35                                         3.26     2.35
MN    :  3.22     2.40     5.30     3.10     3.53     3.20     3.52     3.20
MS    :  3.17     2.25                                         3.17     2.25
MO    :  3.09     2.40                                         3.09     2.40
MT    :  3.40     2.85     5.18     4.00     3.58     3.40     3.62     3.35
NE    :  3.20     2.60                                         3.20     2.60
NV    :  3.25     2.05                       3.25     2.15     3.25     2.10
NJ    :  3.20     2.45                                         3.20     2.45
NM    :  3.25     2.65                                         3.25     2.65
NY    :  3.35     2.15                                         3.35     2.15
NC    :  3.20     2.50                                         3.20     2.50
ND    :  3.17     2.75     4.91     3.20     3.48     3.15     3.82     3.20
OH    :  3.16     2.30                                         3.16     2.30
OK    :  3.21     2.60                                         3.21     2.60
OR    :  3.53     2.60                       3.61     2.65     3.55     2.60
PA    :  3.37     2.50                                         3.37     2.50
SC    :  3.20     2.50                                         3.20     2.50
SD    :  3.10     2.50     4.28     3.10     3.58     3.05     3.41     2.85
TN    :  3.30     2.65                                         3.30     2.65
TX    :  3.25     2.70                                         3.25     2.70
UT    :  3.29     2.75                       3.51     2.45     3.32     2.70
VA    :  3.05     2.40                                         3.05     2.40
WA    :  3.36     2.50                       3.61     2.90     3.39     2.60
WV    :  3.25     2.30                                         3.25     2.30
WI    :  3.00     2.10                       3.00     2.10     3.00     2.10
WY    :  3.10     260                       3.12     2.80     3.10     2.70
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :      2.50              3.40              3.05              2.70
1997  :      3.23              4.92              3.53              3.38
-------------------------------------------------------------------------------
 
 
 
           Crops:  Marketing Year Average Prices Received, by States
       and United States, 1997 Revised and 1998 Preliminary, (continued)
-------------------------------------------------------------------------------
      :     Apples      :     Peaches     :                 :
      :       for       :       for       :    Spearmint    :     Peppermint
State :    Fresh Use    :    Fresh Use    :                 :
      :------------------------------------------------------------------------
      :  1997  :  1998  :  1997  :  1998  :  1997  :  1998  :  1997  :  1998
-------------------------------------------------------------------------------
      :                            Dollars per Lb
      :
AL    :                    .302     .456
AZ    :  .553     .400
CA    :  .332     .293     .138     .198
CO    :  .191     .134
CT    :  .360     .395     .700     .700
ID    :  .247     .128                      12.40    11.20    11.20    10.00
IL    :  .219     .228     .406     .433
IN    :  .278     .316     .545     .318    12.00    12.00    13.60    12.70
KY    :  .270     .284     .299     .375
LA    :                    .453     .710
ME    :  .240     .270
MD    :  .254     .246
MA    :  .320     .395     .700     .800
MI    :  .150     .130       1/     .315    11.00    11.20
MO    :  .230     .223     .350     .396
NH    :  .270     .350
NJ    :  .203     .200
NM    :  .339     .210
NY    :  .176     .158
NC    :  .227     .170
OH    :  .265     .269     .400     .416
OK    :                    .224     .412
OR    :  .316     .210                      13.00    12.00    15.30    13.70
PA    :  .227     .223
SC    :  .205     .293     .216     .280
TN    :                    .380     .450
TX    :                    .350     .520
UT    :  .183     .170     .270     .270
VT    :  .220     .288
VA    :  .204     .189     .280     .300
WA    :  .213     .151                      11.60    10.50    11.00    10.00
WV    :  .187     .159
WI    :  .329     .316                      14.00    13.00    14.00    10.00
-------------------------------------------------------------------------------
 Year :                             United States
-------------------------------------------------------------------------------
1998  :      .171              .294             10.90             11.60
1997  :      .221              .244             11.90             12.90
-------------------------------------------------------------------------------
1/  Combined with Other States in 1997.
 
 
 
          Noncitrus Fruits and Nuts: Marketing Year Average Prices,
                by State, 1996-1998, and United States, 1993-98
-----------------------------------------------------------------------------
         :            All Pecans             :           All Pears
 State   :-------------------------------------------------------------------
         :  1996    :   1997    :    1998    :   1996   :   1997   :  1998
-----------------------------------------------------------------------------
         :   ----- Dollars per Pound ------      ----- Dollars per Ton ----
         :
AL       :    .530        .648         .870
AZ       :    .620       1.250        1.590
AR       :    .900        .671        1.030
CA       :    .830       1.320        1.660     289.00    273.00     264.00
CO       :                                      436.00    295.00     449.00
CT       :                                      725.00    700.00     775.00
FL       :    .576        .733         .804
GA       :    .624        .832        1.220
KS       :    .980        .670         .880
LA       :    .463        .550         .675
MI       :                                      260.00    250.00     271.00
MS       :    .675        .753         .800
NM       :    .740        .940        1.490
NY       :                                      383.00    384.00     375.00
NC       :    .580        .830         .920
OK       :    .638        .568         .734
OR       :                                      457.00    278.00     338.00
PA       :                                      505.00    552.00     351.00
SC       :    .652        .748        1.180
TX       :    .725        .649        1.150
UT       :                                      483.00    586.00     307.00
WA       :                                      419.00    272.00     277.00
------------------------------------------------------------------------------
Year     :                            United States
------------------------------------------------------------------------------
1998     :               1.210                             291.00
1997     :                .774                             276.00
1996     :                .641                             376.00
1995     :               1.010                             272.00
1994     :               1.040                             223.00
1993     :                .586                             245.00
------------------------------------------------------------------------------
         :               Avocados               :           Hazelnuts
 State   :--------------------------------------------------------------------
         :    1996    :    1997     :   1998    :   1996   :   1997   :  1998
------------------------------------------------------------------------------
         :                          Dollars per Ton
         :
CA       : 1,560.00     1,710.00     1,630.00
FL       :   528.00       584.00       716.00
HI       : 1,070.00     1,060.00     1,040.00
OR       :                                         859.00    899.00     964.00
WA       :                                         940.00    940.00     960.00
------------------------------------------------------------------------------
Year     :                           United States
------------------------------------------------------------------------------
1998     :              1,480.00                              964.00
1997     :              1,560.00                              899.00
1996     :              1,430.00                              860.00
1995     :              1,300.00                              913.00
1994     :              1,380.00                              835.00
1993     :              1,780.00                              633.00
------------------------------------------------------------------------------
 
 
 
          Noncitrus Fruits and Nuts: Marketing Year Average Prices,
                     California and Hawaii, 1993-98 1/
------------------------------------------------------------------------------
       :           :           :         :             Grape Types
Year   :  Almonds  :  Bananas  :  Dates  :------------------------------------
       :           :           :         :   Raisin   :    Wine    :  Table
------------------------------------------------------------------------------
       :   Dollars per Pound    ------------- Dollars per Ton -------------
       :
1998   :    1.40       .350    1,130.00      274.00      581.00      497.00
1997   :    1.56       .380    1,100.00      262.00      598.00      448.00
1996   :    2.08       .400    1,090.00      281.00      536.00      650.00
1995   :    2.48       .400      780.00      234.00      424.00      523.00
1994   :    1.34       .370      750.00      229.00      378.00      515.00
1993   :    1.94       .380      790.00      255.00      361.00      574.00
------------------------------------------------------------------------------
       :        :  Kiwi-  :            :        : Macadamia :         :
Year   :  Figs  :  fruit  : Nectarines : Olives :    Nuts   : Papayas : Coffee
------------------------------------------------------------------------------
       : --------- Dollars per Ton ------------     --- Dollars per Pound ---
       :
1998   : 248.00    744.00     472.00     459.00     .650       .316      3.00
1997   : 265.00    518.00     375.00     642.00     .750       .489      3.00
1996   : 283.00    470.00     474.00     617.00     .780       .408      3.25
1995   : 314.00    459.00     534.00     646.00     .740       .364      3.00
1994   : 419.00    491.00     282.00     464.00     .690       .223      2.80
1993   : 401.00    370.00     500.00     467.00     .680       .215      2.25
------------------------------------------------------------------------------
Year   : Pineapples : Plums : Prunes (Dried) : Walnuts : Pistachios : Taro
------------------------------------------------------------------------------
       :  ------------- Dollars per Ton --------------    Dollars per Pound
       :
1998   :  279.00     529.00       836.00      1,010.00     1.030      .530
1997   :  283.00     312.00       798.00      1,430.00     1.130      .510
1996   :  276.00     420.00       839.00      1,580.00     1.160      .490
1995   :  253.00     950.00     1,040.00      1,400.00     1.090      .480
1994   :  216.00     321.00     1,090.00      1,030.00      .921      .460
1993   :  216.00     508.00     1,120.00      1,390.00     1.070      .460
------------------------------------------------------------------------------
1/  Prices for Bananas, Coffee, Papayas, Pineapples, Macadamia Nuts and Taro
    are HI prices. Prices for Nectarines, Olives, Plums, Walnuts, Pistachios,
    Almonds, Pomegranates, Prunes(Dried), Dates, Grapes, Figs and Kiwifruit
    are CA prices.
 
 
 
          Noncitrus Fruits and Nuts: Marketing Year Average Prices,
                by State, 1996-1998, and United States, 1993-98
-----------------------------------------------------------------------------
       :        All Sweet Cherries      :           All Tart Cherries
State  :---------------------------------------------------------------------
       :   1996   :   1997   :   1998   :    1996    :    1997    :    1998
-----------------------------------------------------------------------------
       : ------ Dollars per Ton -------      ------ Dollars per Pound -----
       :
CA     : 1,850.00   1,290.00   1,560.00
CO     :                                     .473         .560         .448
ID     : 1,250.00   1,290.00   1,070.00
MI     :   709.00     740.00     562.00      .160         .156         .140
MT     : 1,420.00     954.00   1,080.00
NY     : 1,420.00   1,720.00   2,070.00      .144         .173         .180
OR     : 1,090.00   1,130.00     862.00      .206         .210         .127
PA     : 2,240.00   2,380.00   2,320.00      .227         .258         .190
UT     : 1,130.00     920.00     687.00      .127         .160         .160
WA     : 1,780.00   1,430.00   1,330.00      .163         .100         .120
WI     :                                     .178         .174         .102
-----------------------------------------------------------------------------
Year   :                            United States
-----------------------------------------------------------------------------
1998   :            1,090.00                              .143
1997   :            1,250.00                              .159
1996   :            1,470.00                              .161
1995   :            1,260.00                              .059
1994   :            1,040.00                              .163
1993   :            1,190.00                              .121
-----------------------------------------------------------------------------
       :           All Grapes           :              Cranberries
State  :---------------------------------------------------------------------
       :   1996   :   1997   :   1998   :    1996    :    1997    :  1998 1/
-----------------------------------------------------------------------------
       :  ----- Dollars per Ton -----      ------ Dollars per Barrel ------
       :
AZ     :   803.00    588.00    751.00
AR     :   629.00    586.00    497.00
CA     :   438.00    434.00    447.00
GA     : 1,050.00    933.00  1,110.00
MA     :                                    70.90         66.20
MI     :   228.00    252.00    249.00
MO     :   480.00    479.00    531.00
NJ     :                                    61.80         56.60
NY     :   257.00    284.00    305.00
NC     :   757.00    968.00  1,030.00
OH     :   244.00    286.00    314.00
OR     : 1,020.00  1,120.00  1,180.00       60.50         55.70
PA     :   237.00    257.00    267.00
SC     : 1,090.00  1,220.00  1,520.00
WA     :   401.00    390.00    482.00       61.00         55.70
WI     :                                    63.80         65.00
-----------------------------------------------------------------------------
Year   :                         United States
-----------------------------------------------------------------------------
1998   :             445.00                                  1/
1997   :             428.00                               63.70
1996   :             429.00                               65.90
1995   :             346.00                               53.40
1994   :             321.00                               49.30
1993   :             333.00                               50.20
-----------------------------------------------------------------------------
1/  Prices for 1998 will be published in "Cranberries", August 17, 1999.
 
 
 
              Noncitrus Fruits:  Marketing Year Average Prices,
                by State 1997-98 and United States, 1993-98
------------------------------------------------------------------------------
       :             Apricots             :         Prunes and Plums
States :----------------------------------------------------------------------
       :    1996    :   1997   :   1998   :   1996   :   1997   :   1998
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
CA     :   403.00     308.00     311.00
ID     :                                     596.00     517.00      553.00
MI     :                                     335.00     348.00      300.00
OR     :                                     354.00     238.00      274.00
UT     :   859.00     492.00     728.00
WA     : 1,420.00     751.00     637.00      448.00     184.00      219.00
------------------------------------------------------------------------------
Year   :          United States           :         4 State Total
------------------------------------------------------------------------------
1998   :             327.00                             311.00
1997   :             332.00                             273.00
1996   :             444.00                             442.00
1995   :             456.00                             313.00
1994   :             349.00                             168.00
1993   :             398.00                             183.00
------------------------------------------------------------------------------
       :  All Blueberries      :   All Boysenberries   :  All Red Raspberries
State  :----------------------------------------------------------------------
       : 1996  : 1997  : 1998  : 1996  : 1997  : 1998  : 1996  : 1997  : 1998
------------------------------------------------------------------------------
       :                           Dollars per Pound
       :
AL     :  .885   .906  1.260
AR     : 1.480   .998  1.000
CA 1/  :                         .937    .667    .792   1.710   1.390   1.920
FL     : 2.160  2.520  3.120
GA     :  .803   .718   .770
IN     :  .879   .854   .880
MI     :  .865   .695   .618
NJ     :  .971   .999   .788
NY     : 1.020  1.070  1.030
NC     : 1.010  1.170   .913
OR     :  .750   .733   .502    1.040    .549    .450    .850    .551    .453
WA     :  .689   .892   .625                             .744    .471    .376
       :
US     :  .907   .831   .725    1.010    .579    .525    .772    .489    .391
------------------------------------------------------------------------------
1/  CA prices in the All Red Raspberries columns are for all CA raspberries,
    regardless of color, and are not in the U.S. average price for All Red
    Raspberries.
 
 
      Noncitrus Fruits:  Marketing Year Average Prices, Oregon, 1996-98
------------------------------------------------------------------------------
       :   All Blackberries    :   All Loganberries    : All Black Raspberries
State  :----------------------------------------------------------------------
       : 1996  : 1997  : 1998  : 1996  : 1997  : 1998  : 1996  : 1997  : 1998
------------------------------------------------------------------------------
       :                           Dollars per Pound
       :
OR     : .886    .403    .448    .988   1.190    .864   1.670   1.900   2.100
------------------------------------------------------------------------------
 
 
 
          Oranges: Marketing Year Average Prices Received,
                  Crop Years 1995-96 and 1996-97
---------------------------------------------------------------------------
                   :           1995-96         :          1996-97
  State, Variety,  :-------------------------------------------------------
  and Utilization  :  F.O.B. :  Equiv. : Equiv.:  F.O.B. : Equiv. : Equiv.
                   :  Packed :  P.H.D. :On-Tree:  Packed : P.H.D. :On-Tree
---------------------------------------------------------------------------
                   :                    Dollars per box
  AZ               :
    Navel & Misc.  :             6.72     4.74              8.88     6.90
      Fresh        :   14.70     8.68     6.70    16.50    10.48     8.50
      Processing   :            -0.48    -2.46             -0.20    -2.18
    Valencias      :             4.12     2.03              5.28     3.20
      Fresh        :   11.50     5.60     3.52    11.20     5.30     3.22
      Processing   :            -0.48    -2.56              1.20    -0.88
    All            :             5.22     3.18              6.72     4.68
      Fresh        :   12.90     6.94     4.90    13.10     7.18     5.14
      Processing   :            -0.48    -2.52             -0.13    -2.13
                   :
  CA               :
    Navel & Misc.  :             7.35     5.37              9.35     7.37
      Fresh        :   15.80     9.78     7.80    16.80    10.78     8.80
      Processing   :            -0.48    -2.46              0.36    -1.62
    Valencias      :            10.51     8.43              8.77     6.69
      Fresh        :   19.60    13.70    11.62    17.20    11.30     9.22
      Processing   :            -0.48    -2.56              2.61     0.53
    All            :             8.44     6.43              9.13     7.11
      Fresh        :   17.10    11.15     9.13    16.90    10.95     8.94
      Processing   :            -0.48    -2.49              1.62    -0.42
                   :
  CA-AZ 1/         :
    Navel & Misc.  :   15.80     9.76     7.78    16.80    10.78     8.80
    Valencias      :   19.20    13.34    11.26    17.00    11.10     9.02
                   :
  FL               :
    Early/Mids.    :             5.67     3.62              5.08     3.18
      Fresh        :   14.00     7.00     4.95    13.40     6.40     4.50
      Processing   :             5.59     3.54              5.01     3.11
    Valencias      :             7.67     5.57              6.01     4.07
      Fresh        :   15.50     8.50     6.45    13.60     6.60     4.70
      Processing   :             7.63     5.53              5.99     4.04
    All            :             6.47     4.40              5.46     3.54
      Fresh        :   14.50     7.51     5.46    13.50     6.47     4.57
      Processing   :             6.42     4.35              5.41     3.49
                   :
  TX               :
    Early/Mids.    :             7.62     6.48              5.16     3.88
      Fresh        :   16.20     8.60     7.45    15.00     6.20     4.90
      Processing   :             2.96     1.86              3.13     1.88
    Valencias      :             8.95     7.80              7.12     5.83
      Fresh        :   17.00     9.40     8.25    16.60     7.80     6.50
      Processing   :             3.10     2.00              4.37     3.12
    All            :             7.78     6.64              5.33     4.04
      Fresh        :   16.30     8.70     7.55    15.20     6.36     5.06
      Processing   :             2.97     1.87              3.19     1.94
                   :
  US               :
    Early/Mids. &  :
     Navels        :             6.03     4.00              5.93     4.02
      Fresh        :   15.40     9.16     7.19    16.10     9.83     7.88
      Processing   :             5.21     3.16              4.84     2.94
    Valencias      :             8.11     6.02              6.50     4.53
      Fresh        :   18.50    12.36    10.29    16.30    10.22     8.17
      Processing   :             7.24     5.14              5.78     3.82
    All            :             6.85     4.79              6.16     4.22
      Fresh        :   16.50    10.27     8.27    16.20     9.96     7.98
      Processing   :             6.03     3.96              5.23     3.31
------------------------------------------------------------------------------
1/  Fresh only.
 
 
 
        Oranges: Marketing Year Average Prices Received,
                        Crop Year 1997-98
---------------------------------------------------------------------------
                   :                        1997-98
 State, Variety,   :-------------------------------------------------------
 and Utilization   :     F.O.B.      :       Equiv.       :    Equiv.
                   :     Packed      :       P.H.D.       :   On-Tree
---------------------------------------------------------------------------
                   :                     Dollars per box
  AZ               :
    Navel & Misc.  :                          5.46                3.48
      Fresh        :     14.20                8.18                6.20
      Processing   :                         -0.10               -2.08
    Valencias      :                          5.28                3.20
      Fresh        :     11.20                5.30                3.22
      Processing   :                          1.89               -0.19
    All            :                          5.35                3.30
      Fresh        :     12.00                6.07                4.01
      Processing   :                         -0.05               -2.03
                   :
  CA               :
    Navel & Misc.  :                          8.84                6.86
      Fresh        :     16.60               10.58                8.60
      Processing   :                          0.36               -1.62
    Valencias      :                          9.33                7.25
      Fresh        :     17.00               11.10                9.02
      Processing   :                          2.23                0.15
    All            :                          9.04                7.02
      Fresh        :     16.80               10.79                8.77
      Processing   :                          1.19               -0.83
                   :
  CA-AZ 1/         :
    Navel & Misc.  :     16.60               10.56                8.58
    Valencias      :     16.80               10.95                8.87
                   :
  FL               :
    Early/Mids.    :                          4.24                2.48
      Fresh        :     12.70                5.60                3.70
      Processing   :                          4.16                2.41
    Valencias      :                          6.99                5.14
      Fresh        :     13.20                6.10                4.20
      Processing   :                          7.02                5.17
    All            :                          5.41                3.61
      Fresh        :     12.90                5.76                3.86
      Processing   :                          5.39                3.60
                   :
  TX               :
    Early/Mids.    :                          3.67                2.38
      Fresh        :     12.90                4.10                2.80
      Processing   :                          2.49                1.24
    Valencias      :                          5.51                4.22
      Fresh        :     14.50                5.70                4.40
      Processing   :                          4.69                3.44
    All            :                          3.88                2.59
      Fresh        :     13.10                4.30                3.00
      Processing   :                          2.67                1.42
                   :
  US               :
    Early/Mids. &  :
     Navels        :                          5.18                3.38
      Fresh        :     15.70                9.44                7.50
      Processing   :                          3.98                2.22
    Valencias      :                          7.43                5.53
      Fresh        :     16.30               10.20                8.15
      Processing   :                          6.79                4.93
    All            :                          6.13                4.29
      Fresh        :     16.00                9.73                7.75
      Processing   :                          5.19                3.39
------------------------------------------------------------------------------
1/  Fresh only.
 
 
 
       Grapefruit: Marketing Year Average Prices Received,
                 Crop Years 1995-96 and 1996-97
---------------------------------------------------------------------------
                   :           1995-96         :          1996-97
  State, Variety,  :-------------------------------------------------------
  and Utilization  :  F.O.B. :  Equiv. : Equiv.:  F.O.B. : Equiv. : Equiv.
                   :  Packed :  P.H.D. :On-Tree:  Packed : P.H.D. :On-Tree
---------------------------------------------------------------------------
                   :                    Dollars per box
                   :
  AZ               :             3.70     1.76              2.99     1.05
      Fresh        :   11.50     6.06     4.12    11.50     6.06     4.12
      Processing   :            -0.28    -2.22             -0.42    -2.36
                   :
  CA               :             6.38     4.44              5.97     4.03
      Fresh        :   14.20     8.76     6.82    13.90     8.46     6.52
      Processing   :            -0.43    -2.37             -0.41    -2.35
                   :
  CA-AZ            :
      Fresh        :   13.90     8.46     6.52    13.70     8.28     6.34
                   :
  FL               :
    Seedless-Clrd  :             3.83     1.77              4.07     1.91
      Fresh        :   12.30     4.81     2.96    12.70     5.12     3.26
      Processing   :             2.33    -0.06              2.74     0.20
    Seedless-Whte  :             4.31     2.14              3.38     1.18
      Fresh        :   16.20     7.80     5.88    15.60     7.16     5.23
      Processing   :             3.13     0.88              2.18    -0.10
    Seedless-All   :             4.05     1.94              3.78     1.60
      Fresh        :   13.30     5.58     3.71    13.40     5.62     3.74
      Processing   :             2.82     0.51              2.42     0.03
    Other          :             3.43     1.73              1.93     0.13
      Fresh 1/     :
      Processing   :             3.43     1.73              1.93     0.13
    All            :             4.03     1.93              3.75     1.58
      Fresh        :   13.30     5.58     3.71    13.40     5.62     3.74
      Processing   :             2.84     0.56              2.41     0.03
                   :
  TX               :             4.67     3.69              4.17     3.03
      Fresh        :   13.70     6.22     5.22    14.00     5.30     4.15
      Processing   :             1.61     0.66              1.50     0.40
                   :
  US               :             4.31     2.30              3.98     1.91
      Fresh        :   13.40     6.13     4.33    13.50     6.00     4.20
      Processing   :             2.59     0.38              2.21    -0.09
------------------------------------------------------------------------------
1/ Fresh sales insignificant and included in processed.
 
 
 
       Grapefruit: Marketing Year Average Prices Received,
                        Crop Year 1997-98
---------------------------------------------------------------------------
                   :                          1997-98
 State, Variety,   :-------------------------------------------------------
 and Utilization   :     F.O.B.      :       Equiv.       :    Equiv.
                   :     Packed      :       P.H.D.       :   On-Tree
---------------------------------------------------------------------------
                   :                     Dollars per box
                   :
  AZ               :                          4.70                2.76
      Fresh        :     13.20                7.76                5.82
      Processing   :                         -0.26               -2.20
                   :
  CA               :                          6.64                4.70
      Fresh        :     15.70               10.26                8.32
      Processing   :                         -0.26               -2.20
                   :
  CA-AZ            :
      Fresh        :     15.50               10.07                8.13
                   :
  FL               :
    Seedless-Clrd  :                          3.10                0.86
      Fresh        :     12.40                4.71                2.85
      Processing   :                          1.25               -1.42
    Seedless-Whte  :                          2.84                0.52
      Fresh        :     15.90                7.31                5.38
      Processing   :                          1.23               -1.23
    Seedless-All   :                          3.00                0.73
      Fresh        :     13.20                5.30                3.43
      Processing   :                          1.24               -1.33
    Other          :                          1.50               -0.30
      Fresh 1/     :
      Processing   :                          1.50               -0.30
    All            :                          2.98                0.72
      Fresh        :     13.20                5.30                3.43
      Processing   :                          1.25               -1.30
                   :
  TX               :                          4.70                3.57
      Fresh        :     14.60                5.90                4.75
      Processing   :                          1.50                0.40
                   :
  US               :                          3.55                1.41
      Fresh        :     13.70                6.18                4.38
      Processing   :                          1.13               -1.31
------------------------------------------------------------------------------
1/  Fresh sales insignificant and included in processed.
 
 
 
Lemons, Limes, Tangelos, Tangerines, and Temples: Marketing Year
     Average Prices Received, Crop Years 1995-96 and 1996-97
---------------------------------------------------------------------------
                   :           1995-96         :          1996-97
  State, Variety,  :-------------------------------------------------------
  and Utilization  :  F.O.B. :  Equiv. : Equiv.:  F.O.B. : Equiv. : Equiv.
                   :  Packed :  P.H.D. :On-Tree:  Packed : P.H.D. :On-Tree
---------------------------------------------------------------------------
                   :                    Dollars per box
                   :
Lemons             :
    AZ             :             8.38     4.74             10.88     7.24
      Fresh        :   22.30    13.86    10.22    25.10    16.66    13.02
      Processing   :             1.88    -1.76              3.02    -0.62
    CA             :            10.41     6.77             12.13     8.49
      Fresh        :   26.90    18.46    14.82    29.30    20.86    17.22
      Processing   :             1.88    -1.76              3.02    -0.62
    US             :            10.01     6.37             12.00     8.36
      Fresh        :   26.00    17.52    13.88    28.80    20.38    16.74
      Processing   :             1.88    -1.76              3.02    -0.62
                   :
                   :
Limes              :
    FL             :            13.05     8.05             11.93     6.93
     Fresh         :   26.10    15.60    10.60    25.00    14.50     9.50
     Processing    :             2.83    -2.17              1.81    -3.19
                   :
                   :
Tangelos           :
    FL             :             6.16     3.63              4.75     2.19
     Fresh         :   15.20     7.80     5.35    13.90     6.50     4.05
     Processing    :             5.00     2.40              4.13     1.53
                   :
                   :
Tangerines         :
    AZ             :            10.80     8.72             15.21    13.13
      Fresh        :   20.10    14.20    12.12    22.80    16.90    14.82
      Processing   :            -0.32    -2.40             -0.28    -2.36
                   :
    CA             :            10.84     8.76             15.11    13.03
      Fresh        :   21.70    15.80    13.72    24.50    18.60    16.52
      Processing   :            -0.32    -2.40             -0.28    -2.36
                   :
    FL             :            15.91    12.59             11.35     7.99
      Fresh        :   28.90    20.35    17.15    24.50    15.95    12.75
      Processing   :             5.61     2.01              4.56     0.96
                   :
    US             :            13.94    11.10             12.42     9.42
      Fresh        :   25.90    18.38    15.62    24.40    16.78    13.97
      Processing   :             3.38     0.35              3.87     0.49
                   :
                   :
Temples            :
    FL             :             6.52     4.44              5.23     3.22
     Fresh         :   14.60     7.60     5.55    15.70     8.70     7.00
     Processing    :             6.01     3.91              4.18     2.08
------------------------------------------------------------------------------
 
 
 
 Lemons, Limes, Tangelos, Tangerines, and Temples: Marketing Year
            Average Prices Received, Crop Year 1997-98
---------------------------------------------------------------------------
                   :                          1997-98
 State, Variety,   :-------------------------------------------------------
 and Utilization   :     F.O.B.      :       Equiv.       :    Equiv.
                   :     Packed      :       P.H.D.       :   On-Tree
---------------------------------------------------------------------------
                   :                     Dollars per box
Lemons             :
    AZ             :                          9.16                5.52
      Fresh        :     23.30               14.86               11.22
      Processing   :                          2.20               -1.44
    CA             :                          9.97                6.33
      Fresh        :     27.20               18.76               15.12
      Processing   :                          2.18               -1.46
    US             :                          9.88                6.24
      Fresh        :     26.70               18.29               14.65
      Processing   :                          2.18               -1.46
                   :
                   :
Limes              :
    FL             :                         10.02                5.02
      Fresh        :     23.00               12.50                7.50
      Processing   :                          2.59               -2.41
                   :
                   :
Tangelos           :
    FL             :                          4.03                1.49
      Fresh        :     13.80                6.30                3.90
      Processing   :                          2.96                0.36
                   :
                   :
Tangerines         :
    AZ             :                         12.53               10.45
      Fresh        :     21.50               15.60               13.52
      Processing   :                          0.00               -2.08
                   :
    CA             :                         11.58                9.50
      Fresh        :     22.70               16.80               14.72
      Processing   :                          0.02               -2.06
                   :
    FL             :                         11.75                8.41
      Fresh        :     24.30               15.70               12.50
      Processing   :                          4.10                0.50
                   :
    US             :                         11.75                8.81
      Fresh        :     23.70               15.97               13.14
      Processing   :                          2.96               -0.21
                   :
                   :
Temples            :
    FL             :                          4.89                2.84
      Fresh        :     13.60                6.50                4.60
      Processing   :                          4.35                2.25
------------------------------------------------------------------------------
 
 
 
     K-Early Citrus: Marketing Year Average Prices Received,
                 Crop Years 1995-96 and 1996-97
---------------------------------------------------------------------------
                   :           1995-96         :          1996-97
    State and      :-------------------------------------------------------
   Utilization     :  F.O.B. :  Equiv. : Equiv.:  F.O.B. : Equiv. : Equiv.
                   :  Packed :  P.H.D. :On-Tree:  Packed : P.H.D. :On-Tree
---------------------------------------------------------------------------
                   :                    Dollars per box
                   :
  K-Early Citrus   :
    FL             :             4.82     2.28              3.95     1.40
      Fresh        :   15.10     7.70     5.25    13.70     6.30     3.85
      Processing   :             3.00     0.40              2.50    -0.10
------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
   Florida Grapefruit: Marketing Year Average Prices Received,
                 Crop Years 1995-96 and 1996-97
---------------------------------------------------------------------------
                   :           1995-96          :         1996-97
   Variety, Area,  :-------------------------------------------------------
  and Utilization  :  F.O.B.  :  Equiv.: Equiv. : F.O.B. : Equiv.: Equiv.
                   :  Packed  :  P.H.D :On-Tree : Packed : P.H.D.: On-Tree
---------------------------------------------------------------------------
                   :                    Dollars per box
                   :
White Seedless     :
    Interior       :              3.36     1.47             2.60     0.65
      Fresh        :   12.30      5.35     3.55    13.50    6.60     4.80
      Processing   :              3.12     1.22             2.18     0.22
                   :
    Indian River   :              4.95     2.59             3.86     1.52
      Fresh        :   17.00      8.30     6.35    16.00    7.30     5.35
      Processing   :              3.13     0.55             2.19    -0.34
                   :
Colored Seedless   :
    Interior       :              3.99     2.05             4.34     2.30
      Fresh        :   11.70      5.25     3.50    12.30    5.80     4.05
      Processing   :              2.33     0.14             2.70     0.34
                   :
    Indian River   :              3.78     1.65             3.92     1.72
      Fresh        :   12.60      4.65     2.75    12.80    4.80     2.90
      Processing   :              2.34    -0.16             2.75     0.13
------------------------------------------------------------------------------
 
 
 
     K-Early Citrus: Marketing Year Average Prices Received,
                        Crop Year 1997-98
---------------------------------------------------------------------------
                   :                         1997-98
    State and      :-------------------------------------------------------
   Utilization     :      F.O.B.      :       Equiv.       :    Equiv.
                   :      Packed      :       P.H.D.       :   On-Tree
---------------------------------------------------------------------------
                   :                     Dollars per box
                   :
  K-Early Citrus   :
    FL             :                          1.00               -145
      Fresh        :      8.00                0.50               -1.90
      Processing   :                          2.50               -0.10
------------------------------------------------------------------------------
 
 
 
 
 
 
 
   Florida Grapefruit: Marketing Year Average Prices Received,
                        Crop Year 1997-98
---------------------------------------------------------------------------
                   :                         1997-98
 Variety, Area,    :-------------------------------------------------------
      and          :      F.O.B.      :       Equiv.       :    Equiv.
  Utilization      :      Packed      :       P.H.D        :   On-Tree
---------------------------------------------------------------------------
                   :                       Dollars per box
                   :
White Seedless     :
    Interior       :                            1.65             -0.25
      Fresh        :      12.90                 5.80              4.00
      Processing   :                            1.22             -0.69
                   :
   Indian River    :                            3.47              0.93
      Fresh        :      16.40                 7.60              5.65
      Processing   :                            1.23             -1.62
                   :
Colored Seedless   :
    Interior       :                            3.18              1.11
      Fresh        :      12.00                 5.40              3.65
      Processing   :                            1.25             -1.11
                   :
    Indian River   :                            3.09              0.78
      Fresh        :      12.60                 4.50              2.60
      Processing   :                            1.25             -1.60
------------------------------------------------------------------------------
 
 
 
         Vegetables for Fresh Market:  Marketing Year Average Prices,
                     by State and United States, 1993-1998
----------------------------------------------------------------------------
 Commodity    :          :         :         :         :         :
    and       :    1993  :   1994  :   1995  :   1996  :   1997  :   1998
   State      :          :         :         :         :         :
----------------------------------------------------------------------------
              :                     Dollars per Cwt
Asparagus     :
  MI          :   69.00     67.00     71.00     79.00     80.00     65.00
  NJ          :  101.00     98.00    112.00    107.00    107.00     84.20
  WA          :  102.00     98.00    109.00    114.00    108.00    101.00
  Oth Sts 1/  :   94.80    101.00    116.00     85.50    109.00    139.00
  US          :   95.70    100.00    113.00     92.90    108.00    126.00
              :
Broccoli      :
  AZ          :   31.30     21.10     38.30     25.70     35.70     35.80
  CA 2/       :   26.20     28.10     28.50
  Oth Sts 3/  :   32.50     23.80     37.70     27.20     28.40     30.40
  US          :   26.60     27.50     29.30     27.10     29.10     30.80
              :
Carrots       :
  AZ          :   11.30     11.70     17.60     12.70     13.30     12.50
  CA          :   11.10     12.70     16.60     13.60     13.00     11.50
  CO          :    8.60     10.00     13.50      7.10     10.00     10.60
  FL          :   16.70     12.70     20.90     14.90     13.60     16.20
  MI          :   12.30     15.10     16.80     11.80     12.50     13.10
  MN          :   10.00     14.90     16.60     12.50      8.60     56.00
  NY          :   16.00     16.00     14.00     15.00     16.00     16.00
  TX          :   14.60     11.50     19.80     15.30     17.30     20.50
  WA          :   13.60     17.40     16.80     15.00     14.00     14.10
  Oth Sts 4/  :   22.90     21.70     20.40     13.90     13.50     16.00
  US          :   11.70     12.90     16.70     13.40     12.90     12.30
              :
Cauliflower   :
  AZ          :   32.50     26.00     36.70     33.00     33.20     45.80
  Oth Sts 5/  :   30.70     29.10     34.30     33.70     30.90     34.60
  US          :   30.90     28.70     34.60     33.60     31.20     36.20
              :
Celery 6/     :
  CA          :   14.70     11.80     16.50     10.60     14.80     12.10
  MI          :   12.40     13.20     13.60     11.10     13.30     12.70
  NY 7/       :   36.90
  OH 8/       :   12.10     11.40     13.30     12.20     24.00
  TX          :   20.60      9.50     13.80      7.30     12.70     13.90
  US          :   14.80     11.80     16.30     10.50     14.70     12.20
----------------------------------------------------------------------------
 1/  CA, IL, IN, MD, MN and OR.
 2/  Combined with other states after 1995.
 3/  1991-95:OR and TX; 1996-98:CA and TX.
 4/  1991-94:NJ, OH and WI; 1995-98:NJ, OH and OR.
 5/  1991-94; MI, NY, OR and TX. 1995-98; CA, MI, NY, OR and TX.
 6/  Includes processing.
 7/  Estimates discontinued beginning 1994.
 8/  Estimates discontinued beginning 1998.
 
 
         Vegetables for Fresh Market:  Marketing Year Average Prices,
                     by State and United States, 1993-1998
----------------------------------------------------------------------------
 Commodity    :          :         :         :         :         :
    and       :    1993  :   1994  :   1995  :   1996  :   1997  :   1998
   State      :          :         :         :         :         :
----------------------------------------------------------------------------
              :                     Dollars per Cwt
Sweet Corn    :
  AL          :   12.00     15.00     15.70     13.30     17.00     16.00
  CA          :   17.80     18.30     18.70     17.60     17.20     15.80
  CO          :   10.50     10.80      8.60      9.20      8.70     11.00
  CT          :   27.50     25.00     28.00     27.00     24.00     27.00
  FL          :   20.60     19.60     22.30     17.90     21.30     18.30
  GA          :   14.90     16.50     12.50     11.10     10.70     12.90
  IL          :   14.40     14.00     15.30     14.80     14.60     17.60
  IN          :   18.30     18.80     18.60     20.20     21.70     21.10
  ME          :   26.90     29.90     29.00     30.00     33.00     33.00
  MA          :   25.00     27.00     27.00     28.00     26.00     30.00
  MI          :   16.20     15.00     15.70     17.00     17.80     17.20
  NH          :   31.00     32.00     33.00     32.00     36.00     38.00
  NJ          :   19.00     16.90     16.60     21.90     20.10     19.40
  NY          :   11.90     12.70     18.90     14.80     14.90     18.10
  NC          :   17.80     15.30     14.70     13.50     13.50     13.40
  OH          :   16.30     14.50     18.50     17.10     17.40     18.60
  OR          :   22.10     16.80     16.80     13.00     14.00     11.00
  PA          :   19.70     17.80     19.50     20.50     28.30     29.50
  RI          :   21.00     29.00     27.00     26.00     27.00     33.00
  TX          :   18.00     10.80     16.00     10.00     14.80     19.50
  VT          :   25.50     26.00     25.00     28.00     26.00     28.00
  VA          :   13.00     23.50     17.70     16.80     17.80     34.00
  WA          :   11.90     10.80     12.00     15.00     11.10     13.20
  WI 1/       :             13.50     12.00     13.70     13.40     15.40
  US          :   17.80     17.20     18.30     16.90     17.70     17.60
              :
Honeydew-     :
 Melons       :
  AZ          :   21.60     18.70     24.10     17.20     18.50     15.20
  CA          :   16.70     16.10     18.70     16.50     18.50     19.30
  TX          :   21.50     16.40     24.60     19.30     22.60     38.10
  US          :   18.20     16.40     20.60     17.00     18.90     20.30
              :
Lettuce       :
  AZ          :
    Yuma      :   14.40      9.20     20.70     13.10     11.60     16.20
    Other     :   12.80     15.20     29.00     13.60     18.00     23.60
  CA          :   16.50     14.60     25.00     15.40     19.40     14.70
  CO          :   10.80      8.90      7.70      7.00     14.60     10.80
  FL 2/       :   19.30     10.10
  NJ          :   20.10     26.60     24.30     22.60     27.10     32.20
  NM          :   13.50     18.90     14.90     12.40     22.40      9.35
  NY          :   15.70     15.90     15.50     13.00     15.00     20.00
  TX 3/       :   10.00
  WA          :   13.80     12.00     16.80     10.00     15.10     14.30
  US 4/       :   16.00     13.30     23.50     14.70     17.60     15.20
----------------------------------------------------------------------------
1/  Estimates began with the 1994 crop.
2/  Estimates discontinued after the 1994 crop.
3/  Estimates discontinued after the 1993 crop.
4/  Excludes Hawaii.
 
 
         Vegetables for Fresh Market:  Marketing Year Average Prices,
                     by State and United States, 1993-1998
----------------------------------------------------------------------------
 Commodity    :          :         :         :         :         :
    and       :    1993  :   1994  :   1995  :   1996  :   1997  :   1998
   State      :          :         :         :         :         :
----------------------------------------------------------------------------
              :                     Dollars per Cwt
              :
Onions        :
  AZ          :
    Spring    :   16.40      7.70      7.90      8.60     1260     15.30
  CA          :
    Spring    :   18.00      8.00     14.00      9.80     14.30     14.10
    Summer 1/ :    8.00      6.30      7.20      7.70      7.84      9.20
  CO          :   21.70     13.20     11.20     13.60     12.50     16.20
  GA          :
    Spring    :   29.70     20.70     28.10     30.50     25.60     30.90
  ID, E-OR    :   19.60     13.10      8.20     10.20     12.60     14.40
  MI          :   14.40      8.60      9.20     10.80      8.90     11.00
  MN          :   10.50      5.70      9.10      8.00      8.13      8.00
  NM          :
    Non-Strg  :   10.80      9.70     12.90     13.70     14.40     13.00
  NV          :   27.00     14.00     13.00     14.50     14.50     14.00
  NY          :   21.40     13.00     13.80      9.80     12.70     16.30
  OH          :   14.40     10.40     10.40      8.00      9.00      9.30
  OR- Malheur :   19.60     13.10      8.40     10.10     12.60     13.00
  OR- West    :   22.00     12.20     11.00      9.10     15.60     13.40
  TX          :
    Spring    :   26.20     10.70     19.20      9.70     16.90     21.70
    Non-Strg  :   19.00     17.30     13.30     12.90     14.00     23.40
  UT          :   17.70      9.10      6.40      8.00      8.84     11.00
  WA          :
    Storage   :   21.00     13.10      7.80      9.14     12.10     11.50
    Non-Strg  :   19.50     17.70     15.40     21.20     17.40     26.00
  WI          :   13.90      5.30      7.90     10.50      6.00      7.60
              :
  US          :
    All       :   14.30      9.80      9.90     10.50     12.60     13.80
    Spring    :   22.40     11.30     18.60     13.20     18.40     20.00
    Summer 2/ :   12.80      9.50      8.20      9.95     11.40     12.60
    Storage 3/:   15.50     10.50      8.90      9.39     12.30     13.30
    Non-Strg  :   14.20     12.00     13.10     14.10     14.50     15.90
----------------------------------------------------------------------------
1/  Summer crop primarily processing.
2/  Includes  CA storage onions.
3/  Excludes  CA storage onions.
 
 
         Vegetables for Fresh Market:  Marketing Year Average Prices,
                     by State and United States, 1993-1998
----------------------------------------------------------------------------
 Commodity    :          :         :         :         :         :
    and       :    1993  :   1994  :   1995  :   1996  :   1997  :   1998
   State      :          :         :         :         :         :
----------------------------------------------------------------------------
              :                     Dollars per Cwt
              :
Strawberries  :
  AR          :   55.00     65.00     70.00     75.00     85.00     65.00
  CA          :   46.80     59.10     57.40     52.50     61.40     55.80
  FL          :
    Winter    :   74.70     60.30     70.60     72.20     82.60    100.00
  LA          :   49.00     47.00     57.00     61.00     60.00     70.00
  MI          :   74.40     70.00     71.00     78.00     80.00     74.60
  NJ          :   85.50     54.20     60.30     68.80     83.30     44.20
  NY          :  136.00    112.00    107.00    120.00    101.00    115.00
  NC          :   60.70     60.10     64.10     67.00     70.00     75.00
  OH          :   74.00     80.00     84.00     89.00     93.00    100.00
  OR          :   65.00     65.00     60.40     75.30     86.00     51.00
  PA          :  108.00     95.00     90.00     97.00     77.30    109.00
  WA          :   78.00     77.00     69.00     85.00     96.00     50.30
  WI          :   80.00     86.00     94.00     98.00    102.00    108.00
  US          :   54.00     60.20     60.40     5650     65.60     60.90
              :
Tomatoes      :
  AL          :   27.80     19.20     25.10     22.00     24.00     31.00
  AR          :   23.00     31.00     42.00     38.00     34.00     34.50
  CA          :   26.30     24.80     18.70     24.80     26.50     32.80
  FL          :   35.40     27.40     27.60     30.90     35.50     36.70
  GA          :   26.00     27.00     31.00     24.30     25.70     31.50
  IN          :   37.80     38.00     40.90     46.20     43.80     52.00
  LA          :   37.00     40.00     37.00     40.00     50.00     45.00
  MD          :   30.00     32.30     41.00     35.00     28.00     32.00
  MA          :   60.00     60.00     75.00     85.00     80.00    100.00
  MI          :   32.30     31.40     30.40     24.20     24.20     38.50
  NJ          :   32.30     44.20     33.00     33.80     36.70     39.20
  NY          :   36.00     36.90     24.60     22.10     29.10     29.00
  NC          :   20.90     22.80     19.90     27.00     24.50     27.00
  OH          :   35.80     30.50     28.40     26.60     46.00     38.70
  PA          :   21.50     20.00     18.50     19.50     25.00     26.00
  SC          :   35.00     34.00     33.00     33.00     35.10     27.00
  TN          :   27.00     27.00     21.00     24.00     27.00     38.00
  TX          :   26.00     21.60     28.00     18.00     34.00     37.80
  VA          :   33.50     31.10     31.00     24.70     33.80     35.00
  US 1/       :   31.50     27.40     25.50     28.10     31.70     35.00
----------------------------------------------------------------------------
1/  Excludes Hawaii.
 
 
         Vegetables for Fresh Market:  Marketing Year Average Prices,
                     by State and United States, 1993-1998
----------------------------------------------------------------------------
 Commodity    :          :         :         :         :         :
    and       :    1993  :   1994  :   1995  :   1996  :   1997  :   1998
   State      :          :         :         :         :         :
----------------------------------------------------------------------------
              :                     Dollars per Cwt
              :
Snap Beans    :
  CA          :   49.90     57.20     50.20     47.80     52.00     62.90
  FL          :   46.70     46.70     37.40     52.10     49.90     59.00
  GA          :   25.00     28.00     28.00     32.00     30.00     28.00
  MD          :   33.00     32.00     36.50     27.00     30.00     40.00
  MI          :   29.00     23.80     27.10     38.20     29.80     61.00
  NJ          :   27.70     34.00     35.00     32.80     33.60     37.00
  NY          :   28.70     28.10     38.50     49.30     54.80     50.60
  NC          :   26.00     29.00     29.00     30.00     25.00     30.00
  OH          :   34.90     27.30     37.00     28.50     31.00     29.30
  SC          :   38.00     38.50     42.60     45.00     36.00     46.00
  TN          :   24.30     28.60     29.20     29.10     26.50     31.40
  VA          :   23.80     26.20     26.80     20.50     18.40     21.00
              :
  Total       :   37.40     37.70     36.50     41.90     40.50     48.20
              :
  HI          :   90.50    102.00    100.00    100.00    105.00     81.00
              :
  US          :   37.40     37.70     36.50     42.00     40.60     48.20
              :
Cabbage       :
  CA          :   13.70     13.40     15.50     12.60     14.90     16.10
  CO          :    8.90      7.80      6.20      8.50      7.20      8.20
  FL          :   14.90     10.50      9.00     11.20     14.50     13.00
  GA          :    9.80      9.00     12.00     10.60      8.00      8.30
  IL          :    8.80      9.10      6.70      8.70      9.00      8.25
  MD          :   20.00     13.20     20.00     24.00     14.00     13.00
  MI          :    9.60      8.80     12.00      9.00      7.80     13.30
  NJ          :   14.00     11.30     11.80     15.30     12.40     14.20
  NY  1/      :    8.90      8.50      8.90      8.10      9.70     11.90
    L I       :   10.70
    UPST      :    8.75
  NC          :    9.00      9.50      8.50      9.00      8.50      9.50
  OH          :   12.30      9.10     10.50     12.00     11.00     12.20
  PA          :   11.80     10.50     11.50     10.50     13.00     14.00
  TX          :   13.80      7.40     15.00     10.00     11.70     20.40
  VA          :    6.50      7.60      9.20      9.00      8.00      8.00
  WI          :    5.60      3.90      7.40      4.80      6.90      6.85
              :
  Total       :   11.40      9.30     11.50     10.10     11.00     13.10
              :
  HI          :   19.00     21.00     21.50     18.00     21.00     18.00
              :
  US          :   11.40      9.30     11.50     10.20     11.10     13.10
              :
Cantaloups    :
  AZ          :   17.10     17.80     20.10     20.80     19.20     14.90
  CA          :   15.30     15.90     17.30     17.90     17.70     18.00
  CO          :    9.70     12.80     12.30     10.80     15.00     13.40
  GA          :    8.30      7.50     14.00     11.90     11.70     16.80
  IN          :   13.60     11.60     12.20     14.60     16.00     16.80
  MD          :   22.00     25.00     27.00     31.00     21.00     20.00
  MI          :   17.00     15.60     16.30     17.00     19.80     19.00
  OH          :   13.10     12.20     12.50     14.80     17.00     18.20
  PA          :   17.80     19.20     17.50     16.50     16.50     17.00
  TX          :   17.40     22.20     23.20     18.70     20.00     31.90
  US          :   15.60     16.50     18.20     18.20     18.00     18.50
----------------------------------------------------------------------------
1/  Estimates by production area discontinued beginning 1994.
 
 
         Vegetables for Fresh Market:  Marketing Year Average Prices,
                     by State and United States, 1993-1998
--------------------------------------------------------------------------
 Commodity    :          :         :         :         :         :
    and       :    1993  :   1994  :   1995  :   1996  :   1997  :   1998
   State      :          :         :         :         :         :
--------------------------------------------------------------------------
              :                     Dollars per Cwt
              :
Watermelons   :
  AL          :    5.50      4.80      7.30      4.00      6.10      7.20
  AZ          :    7.30      5.60     11.40      7.20      7.80      8.00
  AR          :    4.90      4.70      8.00      6.00      5.00      6.50
  CA          :    8.00      9.90     14.30     10.50     10.90     12.30
  DE          :    6.00      4.40      8.40      5.20      5.20      8.50
  FL          :    8.00      6.80      7.60      7.00      7.30      8.35
  GA          :    450      5.00      6.60      4.00      5.50      5.00
  IN          :    4.60      4.50      5.70      4.60      5.90      7.10
  LA          :    5.20      5.30      6.60      5.10      7.00      6.20
  MD          :    7.00      5.60     10.00      9.00      8.00      8.00
  MS          :    5.00      5.50      7.70      4.70      6.10      6.26
  MO          :    4.00      3.90      6.00      3.20      4.90      5.30
  NC          :    5.10      5.00      6.10      4.50      5.50      5.70
  OK          :    5.90      5.00      7.00      5.90      6.50      7.20
  SC          :    5.00      4.80      5.00      4.00      6.50      6.00
  TX          :    8.40      7.70     10.10      5.50      7.90      5.46
              :
  Total       :    6.90      6.80      8.90      6.30      7.60      7.66
              :
  HI          :   16.00     16.00     16.00     16.50     18.00     21.00
              :
  US          :    6.90      6.80      8.90      6.30      7.60      7.71
              :
Cucumbers     :
  CA          :   27.10     24.90     25.90     28.20     24.70     29.80
  FL          :   19.80     14.00     12.40     19.30     20.00     19.10
  GA          :   13.00     18.00     15.00     13.60     12.20     13.90
  MD          :   16.00     15.20     21.50     25.00     21.00     17.00
  MI          :   13.00     11.20     18.00     15.20     14.10     17.30
  NJ          :   16.90     17.50     17.80     15.90     16.80     19.30
  NY          :   12.10     14.70     15.10     17.30     21.40     19.30
  NC          :   11.50     11.00     12.50     13.00     10.00     13.50
  SC          :   21.00     22.60     24.20     23.00     25.00     28.00
  TX          :   12.00     15.00     10.90     13.50     14.50     23.80
  VA          :   11.20     11.90     13.90     12.50     11.50     22.00
              :
  Total       :   18.00     15.90     16.40     18.90     17.60     19.40
              :
  HI          :   46.00     45.50     47.00     43.00     40.00     41.00
              :
  US          :   18.10     16.00     16.50     19.00     17.70     19.50
              :
Bell Peppers  :
  CA          :   27.50     25.90     27.10     22.70     24.60     27.20
  FL          :   36.90     34.30     37.50     36.40     42.60     43.60
  KY  1/      :   14.50     15.00
  LA          :   23.50     23.00     30.00     24.00     25.00     23.00
  MI          :   22.40     20.80     22.70     18.40     20.90     24.00
  NJ          :   25.70     27.90     28.80     25.30     26.40     29.70
  NC          :   20.00     20.50     22.50     21.00     25.00     24.00
  OH          :   2390     23.60     30.60     23.20     30.50     26.90
  TX          :   23.20     46.20     45.30     32.30     34.60     36.00
  VA          :   24.50     25.20     26.70     18.00     28.00     38.00
              :
  Total       :   30.30     29.50     31.40     28.00     32.10     33.80
              :
  HI  2/      :   57.00     53.00     53.00
              :
  US          :   30.30     29.70     31.40     28.00     32.10     33.80
--------------------------------------------------------------------------
1/  Estimates discontinued beginning 1995.
2/  Estimates discontinued beginning 1996.
 
 
         Vegetables for Fresh Market:  Marketing Year Average Prices,
                     by State and United States, 1993-1998
----------------------------------------------------------------------------
 Commodity          :         :        :        :        :        :
    and             :   1993  :  1994  :  1995  :  1996  :  1997  :  1998
   State            :         :        :        :        :        :
----------------------------------------------------------------------------
                    :                   Dollars per Cwt
                    :
Leaf Lettuce        :
  AZ                :  44.10    23.00    49.10    36.00    31.70    21.00
  CA                :  27.70    28.10    31.90    25.10    28.30    30.80
  FL                :  27.90    20.80    44.70    29.60    29.50    46.00
  OH                :  24.40    19.90    24.20    24.70    25.50    26.10
  US                :  29.50    27.40    34.60    26.80    28.80    29.10
                    :
Romaine Lettuce     :
  AZ                :  25.50    12.40    28.10    19.50    19.50    21.00
  CA                :  18.60    21.40    24.40    18.60    19.20    22.00
  FL                :  22.40    23.70    26.60    19.10    20.10    40.00
  OH                :  23.70    19.70    23.50    24.70    26.50    24.40
  US                :  19.80    20.10    25.20    18.90    19.40    22.10
                    :
Spinach             :
  CA                :  31.00    30.80    34.50    30.90    31.20    36.10
  CO                :  29.10    30.00    25.00    28.60    32.00    40.00
  MD                :  42.00    22.00    37.40    15.00    41.00    35.00
  NJ                :  27.10    25.30    30.50    28.20    25.60    36.90
  TX                :  24.00    24.60    25.40    24.40    35.40    39.40
  VA  1/            :  24.50    26.20    26.30
  US                :  30.30    29.40    32.20    29.30    31.30    36.50
                    :
Escarole/Endive     :
  FL                :  26.80    30.20    29.50    19.00    25.00    35.00
  NJ                :  22.70    22.00    24.00    24.10    22.30    28.40
  OH                :  22.80    22.00    25.10    25.40    23.00    23.70
  US                :  24.90    26.20    27.50    21.90    23.80    31.30
                    :
Eggplant            :
  FL                :  25.00    28.90    27.30    28.00    26.00    29.40
  NJ                :  20.20    22.00    18.50    23.60    17.60    25.30
  US                :  23.50    26.80    25.60    26.90    23.90    28.10
                    :
Lima Beans          :
  GA                :  34.00    29.00    32.00    31.00    33.00    32.00
                    :
Artichokes          :
  CA                :  50.80    56.40    75.70    73.50    79.50    69.10
                    :
Brussels Sprouts    :
  CA                :  30.90    24.60    25.70    29.40    41.40    43.50
                    :
Garlic              :
  CA                :  31.80    40.10    31.40    32.10    47.10    34.80
----------------------------------------------------------------------------
1/  Estimate discontinued beginning 1996.
 
 
 
                  Cattle:  Marketing Year Average Prices Received
                         by States and United States, 1997-98
-------------------------------------------------------------------------------
         :           Cows 1/      :    Steers & Heifers  :        All Beef 2/
State    :---------------------------------------------------------------------
         :      1997   :   1998   :   1997    :   1998   :   1997    :   1998
-------------------------------------------------------------------------------
         :                           Dollars per Cwt
         :
AL       :     34.60       33.70      67.20       65.20      57.60       56.00
AK       :     55.00       57.00      76.00       78.00      62.00       64.00
AZ       :     36.50       32.10      65.20       61.70      62.10       60.80
AR       :     33.70       31.90      70.10       65.40      53.90       53.00
CA       :     33.10       32.90      63.10       61.50      48.80       47.80
CO       :     37.80       34.80      67.10       63.00      65.20       61.30
CT       :     35.00       35.00      50.00       50.00      50.00       50.00
DE       :     36.40       38.10      61.40       60.50      58.90       58.30
FL       :     34.10       33.40      67.50       65.50      42.20       39.00
GA       :     33.30       33.10      66.20       63.10      44.50       43.30
HI       :     28.80       27.20      47.10       47.50      37.70       37.30
ID       :     32.60       31.90      64.90       62.70      56.80       55.10
IL       :     36.60       33.60      65.10       60.60      64.50       60.10
IN       :     37.90       34.30      64.50       59.30      55.80       51.30
IA       :     37.40       35.20      66.70       61.90      62.00       59.80
KS       :     36.20       33.00      66.30       63.10      65.50       62.30
KY       :     34.80       34.80      66.90       66.60      59.20       59.00
LA       :     34.50       33.80      69.20       65.50      45.60       44.10
ME       :     40.00       40.00      55.00       55.00      55.00       55.00
MD       :     36.40       38.10      61.40       60.50      58.90       58.30
MA       :     35.00       35.00      50.00       50.00      50.00       50.00
MI       :     35.80       34.40      60.60       55.40      50.80       47.70
MN       :     34.40       34.50      64.00       61.30      61.10       57.30
MS       :     34.50       33.60      66.50       60.80      48.00       46.00
MO       :     35.00       33.80      73.90       70.70      64.40       62.30
MT       :     36.60       34.40      7700       73.10      64.50       62.00
NE       :     36.60       34.20      67.60       62.70      66.70       61.80
NV       :     37.40       35.40      63.70       64.00      57.10       57.00
NH       :     30.00       30.00      55.00       50.00      50.00       45.00
NJ       :     34.00       34.00      50.00       51.00      38.00       38.00
NM       :     40.00       37.00      72.70       71.90      59.50       58.00
NY       :     32.80       32.30      50.30       48.70      34.50       33.80
NC       :     35.50       34.00      68.20       68.20      50.70       50.10
ND       :     34.90       35.50      70.50       70.00      60.10       61.40
OH       :     33.40       32.90      63.60       61.10      60.50       58.40
OK       :     35.90       33.10      73.60       71.50      68.00       65.30
OR       :     37.40       35.90      69.20       67.70      59.60       58.10
PA       :     34.00       34.50      63.60       59.60      56.00       53.10
RI       :     30.00       40.00      55.00       55.00      50.00       55.00
SC       :     36.10       29.20      59.50       59.30      54.00       52.40
SD       :     33.00       34.10      71.60       65.10      64.70       61.80
TN       :     33.70       32.90      69.00       67.70      55.40       53.30
TX       :     34.10       32.10      67.70       63.70      65.00       61.10
UT       :     37.00       34.00      68.00       65.00      65.00       63.00
VT       :     35.00       35.00      50.00       45.00      50.00       45.00
VA       :     31.00       31.00      65.50       63.00      59.20       57.00
WA       :     34.70       33.40      69.80       66.40      65.90       62.80
WV       :     29.40       29.10      64.40       62.20      48.20       46.90
WI       :     36.10       34.40      62.90       58.20      47.40       44.40
WY       :     36.20       34.80      76.50       71.80      70.70       64.60
-------------------------------------------------------------------------------
Year     :                             United States
-------------------------------------------------------------------------------
1998     :          33.70                  62.80                   59.60
1997     :          34.80                  66.80                   63.10
-------------------------------------------------------------------------------
See footnote at end of table.                                        continued
 
 
 
                  Cattle:  Marketing Year Average Prices Received
                  by States and United States, 1997-98 (continued)
-------------------------------------------------------------------------------
         :                   Calves             :            Milk Cows 3/
State    :---------------------------------------------------------------------
         :           1997      :      1998      :      1997      :      1998
-------------------------------------------------------------------------------
         :             Dollars per Cwt                   Dollars per Head
         :
AL       :           79.10            75.10             1090            1110
AK       :           79.00            79.00             1200            1340
AZ       :           83.40            82.00             1220            1240
AR       :           78.80            77.80             1010            1010
CA       :           68.10            70.90             1240            1270
CO       :           86.20            84.10             1180            1210
CT       :           40.00            40.00             1070            1150
DE       :           63.50            71.50             1150            1150
FL       :           81.20            78.60             1180            1200
GA       :           78.40            73.00             1150            1150
HI       :           43.00            49.00             1190            1120
ID       :           76.40            77.40             1140            1160
IL       :          102.00            99.80             1110            1130
IN       :           75.30            70.90             1050            1070
IA       :           76.00            75.60             1070            1100
KS       :           86.40            86.60             1130            1100
KY       :           72.20            74.90             1030            1030
LA       :           76.70            77.40             1050            1050
ME       :           30.00            40.00              900            1070
MD       :           63.50            71.50             1140            1140
MA       :           35.00            35.00             1070            1210
MI       :           54.00            51.70             1090            1130
MN       :           64.00            68.80             1020            1050
MS       :           72.50            69.00             1040            1040
MO       :           81.80            79.50              940             980
MT       :           84.70            78.60             1090            1150
NE       :           86.00            83.80             1170            1140
NV       :           73.00            77.70             1200            1250
NH       :           35.00            40.00             1070            1220
NJ       :           54.00            57.00             1250            1300
NM       :           67.30            80.00             1180            1190
NY       :           48.20            51.90             1000            1010
NC       :           72.80            72.40             1130            1140
ND       :           75.50            77.90              960            1020
OH       :           65.30            65.80             1080            1080
OK       :           84.00            81.90             1040            1050
OR       :           72.50            76.00             1150            1160
PA       :           70.30            79.50             1110            1110
RI       :           35.00            35.00             1000            1200
SC       :           76.50            74.60             1160            1170
SD       :           83.70            85.10             1020            1100
TN       :           75.30            77.70             1050            1060
TX       :           86.30            84.00             1110            1130
UT       :           80.00            81.00             1120            1110
VT       :           25.00            30.00             1080            1080
VA       :           70.30            73.30             1190            1160
WA       :           81.30            79.10             1190            1190
WV       :           67.40            65.90             1050            1080
WI       :           98.00            98.00             1060            1070
WY       :           88.90            84.90             1050            1080
-------------------------------------------------------------------------------
Year     :                             United States
-------------------------------------------------------------------------------
1998     :                   78.80                                1120
1997     :                   78.90                                1100
-------------------------------------------------------------------------------
1/  Beef Cows and cull Dairy Cows sold for slaughter.  2/  "Cows" and "Steers
    and Heifers" combined.  3/  Calendar year average.
 
 
 
              Hogs:  Marketing Year Average Prices Received
                  by States and United States, 1997-98
-----------------------------------------------------------------------------
         :   Barrows & Gilts   :         Sows        :         All
State    :-------------------------------------------------------------------
         :   1997   :   1998   :   1997   :   1998   :   1997   :   1998
-----------------------------------------------------------------------------
         :                         Dollars per Cwt
         :
AL       :  50.00      31.60      42.80      25.00      48.70      30.40
AK       :  64.00      68.70      37.00      40.50      57.30      64.00
AZ       :  50.50      29.20      42.50      22.50      49.90      29.10
AR       :  50.00      32.00      41.00      25.00      48.00      30.00
CA       :  54.70      34.00      35.10      25.30      54.70      34.00
CO       :  56.20      37.20      47.20      26.30      55.60      36.40
CT       :  48.00      40.00      37.00      18.00      47.00      38.00
DE       :  46.10      33.00      40.60      24.10      45.70      32.10
FL       :  46.40      31.20      40.50      23.20      45.20      28.00
GA       :  49.20      33.40      43.20      25.20      48.60      32.40
HI       :  83.80      85.20      40.20      44.80      80.30      83.10
ID       :  53.00      37.50      43.00      27.00      52.00      37.00
IL       :  51.80      33.30      43.50      23.60      51.10      32.50
IN       :  52.20      33.50      44.90      24.20      51.50      32.60
IA       :  55.10      36.50      47.30      26.30      54.90      36.30
KS       :  51.70      33.30      45.70      25.70      50.90      32.40
KY       :  53.00      35.70      43.30      24.70      52.60      35.20
LA       :  50.00      31.90      38.70      20.70      47.00      29.10
ME       :  48.00      40.00      37.00      18.00      47.00      38.00
MD       :  46.10      33.00      40.60      24.10      45.70      32.10
MA       :  48.00      40.00      37.00      18.00      47.00      38.00
MI       :  54.50      35.60      42.00      22.30      53.10      33.90
MN       :  54.70      35.90      45.40      26.20      54.30      35.50
MS       :  52.50      33.75      45.70      26.35      52.40      33.70
MO       :  51.30      32.60      44.60      25.60      50.90      32.00
MT       :  57.00      41.30      40.00      29.30      55.30      40.10
NE       :  55.50      37.30      46.70      25.10      55.40      37.10
NV       :  55.50      30.60      30.60      23.00      53.10      29.80
NH       :  48.00      40.00      37.00      18.00      47.00      38.00
NJ       :  42.00      34.00      35.30      23.00      40.00      31.00
NM       :  49.10      27.80      38.30      22.00      48.70      22.60
NY       :  46.40      33.00      36.60      19.80      45.40      31.70
NC       :  53.20      34.10      45.90      26.40      53.10      34.00
ND       :  48.20      31.60      42.00      21.80      46.30      28.10
OH       :  53.80      35.50      42.90      2610      53.20      35.10
OK       :  50.60      33.50      42.50      24.00      50.00      32.00
OR       :  57.20      38.00      43.50      27.70      56.90      37.80
PA       :  52.00      33.70      42.20      22.90      50.50      32.00
RI       :  48.00      40.00      37.00      18.00      47.00      38.00
SC       :  49.70      33.10      44.30      26.00      49.40      32.60
SD       :  55.30      36.80      43.50      24.90      53.90      35.30
TN       :  50.20      33.90      43.30      24.60      49.60      33.00
TX       :  48.80      31.90      39.60      23.40      47.40      30.70
UT       :  59.00      40.30      40.30      29.00      58.80      40.20
VT       :  48.00      40.00      37.00      18.00      47.00      38.00
VA       :  51.80      34.80      40.80      23.10      51.60      34.60
WA       :  52.10      37.60      34.10      19.60      50.90      36.60
WV       :  50.40      36.60      40.20      24.60      47.50      34.00
WI       :  51.70      33.20      41.50      21.80      50.40      31.80
WY       :  52.40      33.10      44.20      24.40      50.60      31.10
         :
US       :  53.50      35.00      44.20      24.70      52.90      34.40
-----------------------------------------------------------------------------
 
 
 
                Sheep:  Marketing Year Average Prices Received
                       by States and United States, 1997-98
-------------------------------------------------------------------------------
         :                Lambs                :             Sheep
State    :---------------------------------------------------------------------
         :         1997     :       1998       :     1997      :      1998
-------------------------------------------------------------------------------
         :                             Dollars per Cwt
         :
AL       :         85.00            70.00            37.00            32.00
AK       :         95.00            82.00            60.00            55.00
AZ       :         92.00            75.00            45.00            36.00
CA       :         91.60            75.00            33.80            30.50
CO       :         89.80            72.20            36.10            30.00
CT       :        115.00           120.00            40.00            37.00
ID       :         86.40            65.90            33.10            30.50
IL       :         85.00            66.00            32.20            28.50
IN       :         85.20            69.60            36.20            32.10
IA       :         87.00            69.30            35.60            27.80
KS       :         86.90            72.00            32.60            29.30
KY       :         85.00            70.00            32.00            29.00
LA       :         88.00            70.60            41.50            35.20
ME       :        120.00           110.00            45.00            45.00
MD       :         94.40            79.10            42.10            36.00
MA       :        120.00           115.00            40.00            38.00
MI       :         84.00            69.00            35.00            32.00
MN       :         90.80            71.40            33.80            27.20
MO       :         84.00            69.00            35.90            30.00
MT       :         97.80            73.60            37.40            29.20
NE       :         90.90            74.80            35.10            31.10
NV       :         84.20            69.00            29.40            25.00
NH       :        115.00           105.00            40.00            37.00
NJ       :        100.00            90.00            49.00            41.00
NM       :         92.00            74.50            45.90            36.00
NY       :        100.00            86.70            40.20            37.30
NC       :         93.00            78.60            36.20            30.00
ND       :         90.70            69.10            32.20            24.70
OH       :         90.10            73.20            34.70            31.90
OK       :         90.00            70.00            38.00            28.00
OR       :         84.30            66.20            31.20            30.10
PA       :         91.50            83.60            38.90            34.90
SD       :         93.20            73.20            37.70            30.10
TN       :         91.00            76.00            38.00            33.00
TX       :         90.50            73.30            44.70            37.10
UT       :         87.20            67.80            32.70            27.00
VT       :        105.00           105.00            40.00            30.00
VA       :         91.00            72.20            31.20            30.40
WA       :         84.00            66.10            31.40            30.00
WV       :         79.90            71.80            26.10            25.50
WI       :         87.20            69.10            35.10            32.20
WY       :         94.30            71.80            38.70            28.70
-------------------------------------------------------------------------------
Year     :                             United States
-------------------------------------------------------------------------------
1998     :                 72.30                             30.60
1997     :                 90.30                             37.90
--------------------------------------------------------------------------------
 
 
 
          Wool and Mohair:  Prices Received, Marketing Year Average,
                             by States, 1997-98 1/
-------------------------------------------------------------------------------
           :               Wool              :              Mohair
 State     :-------------------------------------------------------------------
           :      1997      :      1998      :      1997      :      1998
-------------------------------------------------------------------------------
           :                        Dollars per Pound
           :
AL         :       .48              .38
AK         :      1.00              .90
AZ         :       .58              .47             1.70             1.25
CA         :       .79              .61
CO         :       .89              .53
CT         :       .55              .55
ID         :       .74              .66
IL         :       .43              .25
IN         :       .34              .26
IA         :       .42              .26
KS         :       .58              .42
KY         :       .41              .32
LA         :       .58              .33
ME         :       .50              .55
MD         :       .68              .50
MA         :       .60              .40
MI         :       .44              .31
MN         :       .43              .34
MO         :       .45              .33
MT         :      1.01              .78
NE         :       .52              .41
NV         :       .90              .58
NH         :       .65              .70
NJ         :       .55              .50
NM         :      1.07              .89             1.90             1.30
NY         :       .54              .45
NC         :       .59              .49
ND         :       .76              .55
OH         :       .43              .32
OK         :       .58              .39             2.00             1.75
OR         :       .61              .48
PA         :       .53              .47
SD         :       .90              .59
TN         :       .50              .45
TX         :      1.06              .63             2.28             2.59
UT         :       .75              .62
VT         :       .65              .50
VA         :       .58              .44
WA         :       .65              .55
WV         :       .61              .51
WI         :       .53              .39
WY         :       .98              .77
           :
Oth 2/     :       .55              .45
           :
US         :       .84              .60             2.25             2.48
-------------------------------------------------------------------------------
1/  Average local market for wool and mohair sold.
2/  Includes AR, DE, FL, GA, MS, RI and SC.
 
 
         Poultry:  Marketing Year Average Prices Received by States
                        and United States, 1997-98  1/
------------------------------------------------------------------------------
            :      Broilers 2/    :   Other Chickens    :       Turkeys 3/
  State     :---------------------:-------------------------------------------
            :    1997  :    1998  :   1997   :   1998   :   1997   :   1998
------------------------------------------------------------------------------
            :                     Dollars per Pound
            :
AL          :    .380       .400      .170       .175
AR          :    .375       .380      .090       .096        .41        .40
CA          :    .390                 .023       .034        .42        .41
CO          :                         .030       .030
CT          :                         .025       .017       1.07       1.00
DE          :    .375       .390      .102       .129         4/         4/
FL          :    .385       .400      .002       .058
GA          :    .385       .405      .160       .169        .45
HI          :    .520       .525      .149       .151
ID          :                         .030       .036
IL          :                         .059       .027        .41        .39
IN          :                         .020       .020        .41        .39
IA          :                         .031       .024        .43
KS          :                         .050       .020        .41
KY          :    .370       .395      .050       .113
LA          :                         .072       .069
ME          :                         .020       .017
MD          :    .375       .390      .056       .062         4/         4/
MA          :                         .020       .017       1.28       1.25
MI          :    .365       .365      .040       .027
MN          :    .375       .390      .031       .026        .39        .35
MS          :    .370       .395      .144       .174
MO          :    .375       .380      .090       .096        .40        .40
MT          :                         .020       .020
NE          :    .375       .390      .031       .024
NH          :                         .025       .017       1.35       1.40
NJ          :                         .040       .036        .85        .80
NM          :                         .005       .005
NY          :    .390       .410      .026       .021        .42        .40
NC          :    .375       .395      .110       .070        .39        .37
ND          :                         .031       .026        .39        .35
OH          :    .365       .390      .013       .024        .35        .33
OK          :    .375       .380      .090       .096
OR          :    .385                 .020       .010
PA          :    .375       .385      .075       .073        .41        .38
RI          :                         .025       .016
SC          :    .385       .395      .111       .111        .39        .38
SD          :                         .030       .020        .40        .35
TN          :    .380       .395      .120       .133
TX          :    .370       .390      .036       .039
UT          :                         .030       .030
VT          :                         .025       .016       1.18       1.04
VA          :    .365       .385      .110       .070        .39        .39
WA          :    .385                 .020       .020
WV          :    .365       .400      .110       .130        .39        .39
WI          :    .375       .365      .059       .051
WY          :                         .050       .050
            :
Oth Sts 5/  :    .385       .393      .020       .035        .41        .39
            :
US          :    .377       .393      .077       .080        .399       .380
------------------------------------------------------------------------------
1/  1997 revised.  2/  Equivalent liveweight returns to producers.  Derived
    from ready-to-cook (RTC) prices using the following formula:  (RTC price
    minus processing cost)*(dressing percentage) = equivalent liveweight price.
3/  IN,IA,MN and PA are actual liveweight prices.  All other State prices are
    equivalent liveweight returns to producers.  (See footnote 2 for formula.)
4/  DE and MD combined price was $0.43 for 1997 and 1998.  5/ Combined to
    avoid disclosure of individual operations.  Broilers-1997: IA,IL,IN and ME.
    Broilers-1998: CA,IA,IN,LA,ME,OR and WA.  Other Chickens 1997 and
    1998: AK and NV.  Turkeys-1997: MI,NE,OK,OR,TX,UT and WI;  Turkeys-1998:
    CO,GA,IA,KS,MI,NE,OK,OR,TX,UT and WI.
 
 
 
               Eggs:  Marketing Year Average Prices Received
                        by States and United States, 1/
----------------------------------------------------------------------------
              :          Market Eggs  2/        :          All Eggs  3/
  State       :-------------------------------------------------------------
              :       1997       :    1998      :     1997      :     1998
----------------------------------------------------------------------------
              :                         Dollars per Dozen
              :
AL            :       .559            .490           1.060           1.030
AR            :       .600            .462           1.030            .978
CA            :       .611            .549            .621            .561
CO            :       .650            .600            .720            .671
CT            :       .579            .566            .598            .589
DE            :       .660            .593           1.150           1.380
FL            :       .561            .491            .594            .535
GA            :       .592            .525            .885            .880
HI            :       .906            .871            .906            .871
ID            :       .560            .545            .707            .696
IL            :       .568            .507            .622            .618
IN            :       626            .574            .637            .588
IA            :       .496            .420            .526            .452
KS            :       .534            .452            .566            .468
KY            :       .549            .540            .744            .725
LA            :       .636            .538            .908            .848
ME            :       .686            .617            .694            .630
MD            :       .653            .597            .732            .697
MA            :       .610            .637            .610            .642
MI            :       .560            .500            .560            .500
MN            :       .530            .450            .559            .480
MS            :       .658            .600           1.130           1.210
MO            :       .503            .420            .592            .530
MT            :       .570            .550            .570            .550
NE            :       .520            .430            .520            .430
NH            :       .639            .640            .825            .750
NJ            :       .623            .570            .623            .570
NM            :       .593            .550            .593            .550
NY            :       .653            .610            .666            .620
NC            :       .540            .470            .875            .890
ND            :       .530            .450            .530            .450
OH            :       .608            .560            .614            .570
OK            :       .607            .460            .873            .780
OR            :       .620            .560            .644            .590
PA            :       .618            .580            .653            .610
RI            :       .589            .639            .589            .639
SC            :       .593            .509            .768            .696
SD            :       .500            .430            .500            .430
TN            :       .597            .571            .931            .926
TX            :       .595            531            .768            .715
UT            :       .576            .520            .576            .520
VT            :       .665            .563            .608            .628
VA            :       .645            .577            .951            .933
WA            :       .624            .589            .653            .594
WV            :       .643            .575           1.210           1.250
WI            :       .524            .476            .564            .514
WY            :       .630            .570            .630            .570
              :
Oth Sts  4/   :       .610            .545            .610            .545
              :
US            :       .587            .524            .703            .655
----------------------------------------------------------------------------
1/  1997 Revised
2/  Market (table) eggs.
3/  Average of all eggs including hatching-type eggs.
4/  Combined to avoid disclosure of individual operations.
 
 
 
        Milk:  Annual Average Prices Received by States, 1997-98,
                           and United States, 1993-98
-------------------------------------------------------------------------------
       :                    Sold to Plants                   :
       :-----------------------------------------------------:    Retailed
State  :  Eligible for   :  Manufacturing  :      All        :       by
       : Fluid Market 1/ :      Grade      :      Milk       :    Farmers
       :-----------------------------------------------------------------------
       :  1997  :  1998  :  1997  :  1998  :  1997  :  1998  :  1997  :  1998
-------------------------------------------------------------------------------
       :                   Dollars per Cwt                    Dollars per Quart
       :
AL     : 14.80    16.50                      14.80    16.50
AK     : 20.30    20.30                      20.30    20.30      .75      .90
AZ     : 13.00    14.60                      13.00    14.60
AR     : 14.50    15.60                      14.50    15.60
CA     : 12.62    15.02    12.61    14.99    12.62    15.01      .85     1.10
CO     : 13.00    15.00                      13.00    15.00      .82      .90
CT     : 14.60    16.00                      14.60    16.00      .75      .80
DE     : 13.80    15.70                      13.80    15.70
FL     : 16.50    18.20                      16.50    18.20
GA     : 14.70    16.60                      14.70    16.60
HI     : 24.71    26.36                      24.71    26.36
ID     : 12.30    14.50    12.00    14.50    12.30    14.50
IL     : 13.70    15.10    12.70    14.80    13.60    15.10
IN     : 13.10    14.90    11.10    13.00    13.00    14.80
IA     : 13.50    15.40    12.30    14.10    13.40    15.40
KS     : 12.80    14.70    11.80    13.80    12.80    14.70
KY     : 13.80    15.50    11.20    13.20    13.70    15.50
LA     : 14.30    16.20                      14.30    16.20
ME     : 14.50    15.80                      14.50    15.80      .57      .57
MD     : 13.80    15.70                      13.80    15.70
MA     : 14.70    16.40                      14.70    16.40      .75      .70
MI     : 13.60    15.30    11.10    13.70    13.60    15.30      .65      .65
MN     : 13.31    15.65    11.95    14.24    13.19    15.55
MS     : 14.40    16.20                      14.40    16.20
MO     : 13.70    15.70    12.00    14.10    13.70    15.60
MT     : 13.20    15.00                      13.20    15.00
NE     : 13.30    15.20    12.20    14.40    13.20    15.10
NV     : 11.90    13.80                      11.90    13.80
NH     : 14.60    16.30                      14.60    16.30
NJ     : 13.80    15.60                      13.80    15.60
NM     : 12.90    14.80                      12.90    14.80      .79      .88
NY     : 13.40    15.40                      13.40    15.40      .63      .69
NC     : 15.10    17.00    11.20    13.50    15.10    16.90
ND     : 13.00    15.00    11.50    13.10    12.40    14.30
OH     : 13.40    15.40    11.50    13.10    13.30    15.20
OK     : 13.80    15.60                      13.80    15.60
OR     : 13.20    15.50    12.80    14.90    13.20    15.50      .60      .60
PA     : 14.00    15.80    11.90    14.30    14.00    15.80      .58      .58
RI     : 14.50    16.30                      14.50    16.30
SC     : 14.50    16.40                      14.50    16.40      .78      .87
SD     : 13.60    16.00    12.80    14.90    13.20    15.50
TN     : 14.10    15.90    11.50    13.30    14.10    15.90
TX     : 13.70    15.70                      13.70    15.70
UT     : 12.40    14.60    11.70    14.00    12.30    14.60      .67      .68
VT     : 14.30    16.00                      14.30    16.00      .70      .69
VA     : 14.00    16.20    10.70    14.50    14.00    16.20
WA     : 13.20    15.40                      13.20    15.40      .64      .64
WV     : 13.50    15.40                      13.50    15.40
WI     : 13.39    15.55    12.48    14.72    13.33    15.50
WY     : 12.50    13.60    11.10    13.90    12.20    13.70
-------------------------------------------------------------------------------
Year   :                            United States
-------------------------------------------------------------------------------
1998   :     15.44             14.33             15.41               .814
1997   :     13.40             12.17             13.36               .733
1996   :     14.79             13.43             14.75               .785
1995   :     12.80             11.79             12.78               .647
1994   :     13.02             11.85             13.01               .617
1993   :     12.88             11.80             12.84               .585
-------------------------------------------------------------------------------
1/  Includes surplus fluid grade milk diverted to manufacturing.
 
 
               Milk:  Annual Average Fat Test by States, 1997-98,
                           and United States, 1993-98
-------------------------------------------------------------------------------
       :     Eligible for      :     Manufacturing     :          All
State  :    Fluid Market 1/    :         Grade         :          Milk
       :-----------------------------------------------------------------------
       :   1997    :   1998    :   1997    :   1998    :   1997    :   1998
-------------------------------------------------------------------------------
       :                                Percent
       :
AL     :   3.59        3.66                                3.59        3.66
AK     :   3.37        3.36                                3.37        3.36
AZ     :   3.56        3.57                                3.56        3.57
AR     :   3.53        3.60                                3.53        3.60
CA     :   3.64        3.66        4.04        4.01        3.64        3.67
CO     :   3.60        3.62                                3.60        3.62
CT     :   3.64        3.62                                3.64        3.62
DE     :   3.67        3.69                                3.67        3.69
FL     :   3.58        3.58                                3.58        3.58
GA     :   3.58        3.61                                3.58        3.61
HI     :   3.42        3.43                                3.42        3.43
ID     :   3.53        3.56        3.74        3.71        3.54        3.57
IL     :   3.70        3.69        3.78        3.69        3.71        3.69
IN     :   3.69        3.66        3.71        3.70        3.69        3.67
IA     :   3.72        3.72        3.74        3.76        3.72        3.73
KS     :   3.65        3.64        3.68        3.69        3.65        3.64
KY     :   3.60        3.61        3.69        3.73        3.60        3.62
LA     :   3.47        3.46                                3.47        3.46
ME     :   3.64        3.62                                3.64        3.62
MD     :   3.67        3.69                                3.67        3.69
MA     :   3.70        3.69                                3.70        3.69
MI     :   3.65        3.63        3.67        3.66        3.65        3.63
MN     :   3.73        3.69        3.73        3.70        3.73        3.70
MS     :   3.55        3.60                                3.55        3.60
MO     :   3.63        3.64        3.76        3.73        3.64        3.64
MT     :   3.54        3.57                                3.54        3.57
NE     :   3.69        3.69        3.73        3.71        3.69        3.69
NV     :   3.59        3.59                                3.59        3.59
NH     :   3.77        3.73                                3.77        3.73
NJ     :   3.62        3.53                                3.62        3.53
NM     :   3.50        3.51                                3.50        3.51
NY     :   3.67        3.66                                3.67        3.66
NC     :   3.64        3.67        3.87        3.92        3.64        3.67
ND     :   3.67        3.66        3.65        3.69        3.66        3.67
OH     :   3.69        3.69        3.75        3.75        3.69        3.69
OK     :   3.58        3.55                                3.58        3.55
OR     :   3.64        3.64        4.25        4.22        3.65        3.65
PA     :   3.62        3.70        3.71        3.76        3.62        3.70
RI     :   3.50        3.70                                3.50        3.70
SC     :   3.66        3.66                                3.66        3.66
SD     :   3.71        3.72        3.69        3.65        3.70        3.69
TN     :   3.57        3.64        3.72        3.74        3.57        3.64
TX     :   3.58        3.57                                3.58        3.57
UT     :   3.60        3.62        3.62        3.69        3.60        3.63
VT     :   3.72        3.70                                3.72        3.70
VA     :   3.56        3.63        3.58        4.00        3.56        3.64
WA     :   3.64        3.66                                3.64        3.66
WV     :   3.67        3.69                                3.67        3.69
WI     :   3.77        3.72        3.83        3.80        3.77        3.73
WY     :   3.61        3.61        3.70        3.65        3.63        3.62
-------------------------------------------------------------------------------
Year   :                            United States
-------------------------------------------------------------------------------
1998   :         3.65                    3.75                    3.66
1997   :         3.65                    3.77                    3.66
1996   :         3.69                    3.78                    3.69
1995   :         3.65                    3.75                    3.66
1994   :         3.65                    3.76                    3.66
1993   :         3.66                    3.76                    3.66
-------------------------------------------------------------------------------
1/  Includes surplus fluid grade milk diverted to manufacturing.
 
 
 
                   Honey:  Marketing Year Average Prices Received,
                       by States and United States, 1992-98 1/
--------------------------------------------------------------------------------
  State   :   1992  :   1993  :   1994  :   1995  :   1996  :   1997  :   1998
--------------------------------------------------------------------------------
          :
AL        :    .59       .59       .52       .69       .87       .81       .72
AZ        :    .55       .52       .51       .65       .85       .72       .64
AR        :    .52       .50       .51       .71       .85       .70       .59
CA        :    .52       .50       .51       .63       .84       .70       .62
CO        :    .59       .58       .56       .73       .85       .82       .70
FL        :    .53       .50       .47       .64       .86       .73       .64
GA        :    .66       .61       .57       .71       .88       .79       .69
HI        :    .54       .52       .48       .56       .81       .86       .75
ID        :    .52       .52       .52       .69       .88       .72       .65
IL        :    .88       .96      1.04      1.13      1.35      1.27      1.19
IN        :    .72       .70       .71       .72      1.03      1.13       .85
IA        :    .57       .56       .65       .77       .95       .86       .70
KS        :    .59       .56       .72       .89       .94       .81       .87
KY        :    .74       .84       .98      1.02      1.28      1.48      1.40
LA        :    .51       .52       .46       .63       .83       .70       .59
ME        :    .77       68       .60       .97      1.06       .70       .69
MD        :    .99      1.47      1.08      1.03      1.21      1.59      1.10
MI        :    .59       .57       .55       .78      1.01       .77       .66
MN        :    .54       .53       .52       .70       .90       .74       .65
MS        :    .51       .49       .48       .68       .87       .73       .58
MO        :    .65       .59       .53       .73       .92       .78       .76
MT        :    .55       .54       .52       .72       .88       .74       .64
NE        :    .53       .53       .56       .73       .92       .77       .86
NV        :    .85       .95      1.08       .90      1.05      1.14      1.65
NJ        :    .91       .87       .63       .77       .82      1.04       .76
NM        :    .61       .68       .47       .83       .91       .87       .76
NY        :    .61       .63       .63       .71       .89       .85       .70
NC        :    .79       .90       .95       .84      1.04      1.19      1.38
ND        :    .53       .52       .48       .67       .90       .74       .63
OH        :    .60       .66       .64       .74       .96       .85       .83
OK        :    .74       .81       .93       .93      1.09      1.37      1.24
OR        :    .58       .56       .52       .78       .93       .79       .90
PA        :    .71       .64       .60       .73      1.02      1.00       .80
SC 2/     :    .78       .60       .82      1.26      1.16
SD        :    .53       .52       .52       .71       .90       .74       .64
TN        :    .74       .93       .98      1.17      1.54      1.47      1.32
TX        :    .52       .51       .50       .67       .85       .75       .62
UT        :    .58       .55       .53       .65       .85       .75       .65
VT        :    .75       .67       .87       .86      1.01       .83      1.07
VA        :    .71       .81       .65       .67      1.48      1.45      1.33
WA        :    .58       .61       .54       .57       .90       .76       .64
WV        :    .85      1.11      1.18      1.18      1.59      1.11      1.14
WI        :    .58       .59       .60       .70       .90       .90       .72
WY        :    .54       .53       .58       .73       .90       .75       .68
          :
Oth Sts 2/:    .99      1.23      1.15      1.57      1.63      1.45      1.21
          :
US 3/     :   .550      .539      .528      .685      .888      .752      .655
--------------------------------------------------------------------------------
1/  Prices based on retail sales by producers and sales to private processors
    and cooperatives.  2/  CT, DE, MA, NH, RI and SC not published separately
    to avoid disclosure of individual operations.  SC included in Other States
    beginning in 1997.  3/  U.S. prices weighted by survey expanded state sales.
 
 
 
                  Prices Received:  Corn, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   Aug   :   Sep   :   Oct   :   Nov   :   Dec   :  Jan 2/ :   Feb
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CO   :  2.60      2.68      2.65      2.57      2.55      2.65      2.57
  GA   :  2.81      2.78      2.93      3.12      3.16      3.16      3.21
  IL   :  2.65      2.68      2.64      2.61      2.65      2.68      2.67
  IN   :  2.60      2.60      2.62      2.60      2.61      2.66      2.62
  IA   :  2.41      2.44      2.44      2.45      2.45      2.44      2.47
  KS   :  2.60      2.59      2.62      2.54      2.47      2.51      2.54
  KY   :  2.67      2.55      2.67      2.68      2.74      2.76      2.74
  MI   :  2.68      2.66      2.71      2.50      2.44      2.48      2.45
  MN   :  2.29      2.27      2.35      2.35      2.32      2.35      2.36
  MO   :  2.50      2.44      2.48      2.49      2.46      2.54      2.55
  NE   :  2.43      2.42      2.49      2.52      2.44      2.47      2.48
  NC   :  2.95      2.85      2.91      2.89      3.08      3.07      3.06
  OH   :  2.68      270      2.59      2.53      2.56      2.59      2.57
  PA   :  3.07      3.17      3.20      3.12      3.07      3.13      3.04
  SD   :  2.22      2.19      2.22      2.22      2.20      2.22      2.26
  TN   :            2.64      2.74      2.91      3.02      2.76      2.91
  TX   :  2.79      2.68      2.79      2.80      2.80      2.78      2.85
  WI   :  2.44      2.41      2.50      2.38      2.37      2.50      2.45
       :
  US   :  2.50      2.52      2.54      2.51      2.52      2.56      2.55
       :
       :                               1996-97
       :
  CO   :  4.49      4.00      2.94      2.91      2.70      2.66      2.67
  GA   :  3.72      3.74      3.29      3.25      3.39      3.34      3.35
  IL   :  4.51      3.50      2.94      2.73      2.78      2.77      2.72
  IN   :  4.55      3.43      2.80      2.69      2.64      2.77      2.73
  IA   :  4.46      3.95      2.84      2.61      2.52      2.59      2.55
  KS   :  4.46      3.52      3.00      2.76      2.71      2.63      2.69
  KY   :  4.08      3.36      2.94      2.78      2.79      3.00      2.85
  MI   :  4.37      4.24      2.66      2.56      2.59      2.64      2.66
  MN   :  3.95      3.56      2.68      2.54      2.44      2.44      2.41
  MO   :  4.39      3.40      2.76      2.59      2.55      2.67      2.65
  NE   :  4.55      3.73      2.92      2.68      2.61      2.66      2.62
  NC   :  4.03      3.65      3.41      3.17      3.18      3.18      3.31
  OH   :  4.85      3.70      2.73      2.67      2.62      2.73      2.78
  PA   :  5.35      4.30      2.94      2.81      2.87      3.08      3.13
  SD   :  4.40      3.69      2.55      2.30      2.36      2.30      2.36
  TN   :
  TX   :  4.00      3.47      3.05      2.92      2.82      2.84      2.85
  WI   :  4.19      4.14      2.92      2.69      2.61      2.56      2.58
       :
  US   :  4.30      3.56      2.88      2.66      2.63      2.69      2.65
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
                 Prices Received:  Corn, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Mar   :   Apr   :   May   :   Jun   :   Jul   :   Aug   :   Sep
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CO   :  2.61      2.42      2.41      2.81      2.77      2.05      1.87
  GA   :  3.19      2.98      3.02      2.96      2.81      2.35      2.39
  IL   :  2.65      2.49      2.40      2.39      2.30      2.01      1.88
  IN   :  2.61      2.46      2.36      2.29      2.17      1.91      1.96
  IA   :  2.47      2.37      2.28      2.20      2.08      1.81      1.72
  KS   :  2.52      2.38      2.41      2.34      2.21      1.81      1.84
  KY   :  2.75      2.58      2.51      2.48      2.34      2.02      1.94
  MI   :  2.47      2.32      2.25      2.14      2.18      1.98      1.81
  MN   :  2.36      2.29      2.28      2.18      2.02      1.68      1.57
  MO   :  2.58      2.42      2.42      2.34      2.22      1.94      1.67
  NE   :  2.50      2.40      2.32      2.22      2.11      1.83      1.72
  NC   :  3.04      2.95      2.67      2.69      2.57      2.36      2.22
  OH   :  2.56      2.40      2.34      2.27      2.20      1.95      1.90
  PA   :  3.00      2.91      2.82      2.75      2.71      2.54      2.41
  SD   :  2.25      2.20      2.10      2.05      1.91      1.56      1.46
  TN   :  2.99      2.79      2.83      2.84      2.63      2.24      1.96
  TX   :  2.85      2.94      2.62      2.52      2.41      2.40      2.37
  WI   :  2.52      2.35      2.29      2.24      2.19      1.92      1.75
       :
  US   :  2.55      2.41      2.34      2.28      2.19      1.89      1.83
       :
       :                               1996-97
       :
  CO   :  2.83      2.78      2.75      2.59      2.61      2.60      2.68
  GA   :  3.45      3.43      3.31      3.30      2.99      2.81      2.78
  IL   :  2.87      2.90      2.80      2.64      2.49      2.65      2.68
  IN   :  2.86      2.96      2.86      2.73      2.59      2.60      2.60
  IA   :  2.72      2.72      2.61      2.47      2.34      2.41      2.44
  KS   :  2.84      2.79      2.71      2.63      2.50      2.60      2.59
  KY   :  2.93      3.04      2.94      2.78      2.61      2.67      2.55
  MI   :  2.91      2.90      2.86      2.64      2.63      2.68      2.66
  MN   :  2.59      2.59      2.52      2.48      2.29      2.29      2.27
  MO   :  2.82      2.82      2.73      2.61      2.48      2.50      2.44
  NE   :  2.74      2.75      2.63      2.53      2.42      2.43      2.42
  NC   :  3.34      3.35      3.34      3.11      3.04      2.95      2.85
  OH   :  2.94      2.94      2.83      2.76      2.65      2.68      2.70
  PA   :  3.23      3.21      3.16      3.15      3.03      3.07      3.17
  SD   :  2.51      2.50      2.41      2.33      2.20      2.22      2.19
  TN   :                                                              2.64
  TX   :  3.01      3.02      2.86      3.07      3.06      2.79      2.68
  WI   :  2.72      2.76      2.71      2.55      2.39      2.44      2.41
       :
  US   :  2.79      2.80      2.69      2.56      2.42      2.50      2.52
------------------------------------------------------------------------------
1/  August - July for GA, LA, MS and TX;  September - August for IL, IN, IA,
    KS, KY, MO, NC, OH and TN;  October - September for all other estimated
    States;  September - August for US.
2/  Second year.
 
 
 
                 Prices Received:  Sorghum, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   Jun  :   Jul  :   Aug  :   Sep  :   Oct  :   Nov  :   Dec  : Jan 2/
------------------------------------------------------------------------------
       :                           Dollars per Cwt
       :
       :                               1997-98
       :
  AR   :  4.46     4.46     4.60     4.53     4.66     4.45     4.75     4.75
  IL   :  4.24     3.97     4.35     4.21     4.21     4.29     4.25     4.51
  KS   :  4.13     3.84     3.89     3.74     3.94     3.87     3.81     3.91
  MO   :  4.62     4.25     4.22     4.02     3.77     3.84     3.96     4.17
  NE   :  4.07     4.01     4.03     3.82     4.02     4.00     3.88     3.95
  OK   :  4.29     4.16     3.92     3.75     3.95     3.84     3.95     4.12
  TX   :  4.05     3.94     4.14     4.15     4.37     4.25     4.34     4.39
       :
  US   :  4.10     3.95     4.09     4.00     4.06     4.01     3.94     4.02
       :
       :                               1996-97
       :
  AR   :    4/       4/     5.86     5.33     4.75     4.60     4.06     4.52
  IL   :    4/       4/       4/       3/     4.22     4.00     3.91     4.05
  KS   :  7.50     7.29     6.32     5.22     4.27     3.99     3.81     3.87
  MO   :  7.66     7.46     7.26     5.81     4.19     3.77     3.79     4.34
  NE   :  7.47     7.49     7.19     6.53     4.76     4.27     4.06     4.15
  OK   :  7.96     7.81     6.36     5.27     4.35     4.49     3.90     3.86
  TX   :  6.92     6.55     6.23     5.76     4.64     4.30     4.13     4.26
       :
  US   :  6.85     6.61     6.21     5.57     4.38     4.10     3.93     4.03
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
                Prices Received:  Sorghum, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Feb  :   Mar  :   Apr  :   May  :   Jun  :   Jul  :   Aug  :   Sep
------------------------------------------------------------------------------
       :                           Dollars per Cwt
       :
       :                               1997-98
       :
  AR   :  4.86     4.46                       4.05     4.02     3.30     3.22
  IL   :  4.45     4.36     4.22     4.01     3.88       3/       3/       3/
  KS   :  3.87     3.95     3.73     3.64     3.55     3.30     2.82     2.71
  MO   :  4.15     4.20     3.89     3.91     4.16     3.57     3.21     2.69
  NE   :  4.08     3.95     3.73     3.62     3.65     3.44     2.97     2.77
  OK   :  4.10     4.16     3.74     3.58     3.80     3.81     3.57     3.39
  TX   :  4.48     4.38              4.18     4.28     4.02     3.68     3.56
       :
  US   :  4.05     4.02     3.77     3.69     3.96     3.81     3.32     2.91
       :
       :                               1996-97
       :
  AR   :  5.15     4.81     4.95                         3/     4.60     4.53
  IL   :  4.45     4.70              4.39       3/                       4.21
  KS   :  4.04     4.44     4.46     4.25     4.13     3.84     3.89     3.74
  MO   :  4.28     4.57     4.58     4.62     4.62     4.25     4.22     4.02
  NE   :  4.31     4.13     4.12     4.06     4.07     4.01     4.03     3.82
  OK   :  4.07     4.53     4.52     4.34     4.29     4.16     3.92     3.75
  TX   :  4.29     4.66     4.66     4.45     4.05     3.94     4.14     4.15
       :
  US   :  4.17     4.37     4.34     4.18     4.10     3.95     4.09     4.00
------------------------------------------------------------------------------
1/  June - May for TX;  August - July for AR and OK;  September - August for
    IL, KS and MO;  October - September for NE;  September - August for US.
2/  Second year.
3/  Price not published to avoid disclosure.
4/  Insufficient sales to establish a price.
 
 
 
                Prices Received:  Soybeans, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :    Sep    :    Oct    :    Nov    :    Dec    :   Jan 2/  :    Feb
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :   6.91        6.92        7.10        6.95        7.00        6.77
  GA   :     3/        6.78        6.88        6.72        6.39        6.48
  IL   :   6.86        6.58        6.98        6.93        6.86        6.74
  IN   :   6.54        6.62        6.88        6.68        6.80        6.73
  IA   :   6.66        6.35        6.85        6.67        6.53        6.43
  KS   :   6.67        6.39        6.74        6.65        6.66        6.48
  KY   :   7.02        6.83        7.15        6.94        6.89        6.78
  LA   :   7.15        6.96        6.99        7.10        6.97        6.79
  MI   :   6.89        6.62        6.79        6.58        6.54        6.36
  MN   :   6.48        6.27        6.61        6.68        6.39        6.40
  MS   :   7.20        6.97        6.95        7.01        7.01        6.74
  MO   :   6.66        6.35        6.74        6.58        6.57        6.48
  NE   :   6.64        6.35        6.72        6.60        6.46        6.40
  NC   :   6.90        6.86        6.83        6.72        6.70        6.67
  OH   :   6.74        6.47        6.85        6.69        6.72        6.66
  SD   :   6.11        6.10        6.43        6.31        6.21        6.26
  TN   :   7.27        6.87        7.12        6.90        6.91        6.71
  WI   :   6.69        6.50        6.59        6.71        6.49        6.51
       :
  US   :   6.72        6.49        6.86        6.72        6.69        6.57
       :
       :                               1996-97
       :
  AR   :   7.52        7.20        7.25        7.20        7.33        7.65
  GA   :   7.27        6.78        6.72        6.78        6.97        7.60
  IL   :   7.97        7.04        6.94        7.07        7.23        7.48
  IN   :   8.02        6.94        6.90        6.98        7.31        7.34
  IA   :   7.84        6.89        6.80        6.80        6.99        7.27
  KS   :   7.65        6.79        6.65        6.76        6.97        7.33
  KY   :   7.96        7.06        7.06        7.23        7.34        7.63
  LA   :   7.69        7.48        7.11        7.07        7.48        7.71
  MI   :   7.58        6.83        6.80        6.88        7.13        7.44
  MN   :   7.55        684        6.69        6.64        6.86        7.17
  MS   :   7.64        7.29        7.13        7.21        7.19        7.48
  MO   :   7.84        6.88        6.67        6.79        7.05        7.39
  NE   :   7.53        6.82        6.78        6.78        6.96        7.24
  NC   :   7.50        6.83        6.85        6.54        7.11        7.49
  OH   :   8.05        7.00        6.87        7.00        7.23        7.52
  SD   :   7.43        6.63        6.49        6.67        6.84        7.13
  TN   :   7.98        7.22        7.01        7.12        7.29        7.63
  WI   :   7.86        6.85        6.79        6.81        6.97        7.33
       :
  US   :   7.79        6.94        6.90        6.91        7.13        7.38
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
               Prices Received:  Soybeans, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :    Mar    :    Apr    :    May    :    Jun    :    Jul    :    Aug
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :   6.58        6.46        6.52        6.39        6.52        5.52
  GA   :     3/          3/          3/          3/          3/          3/
  IL   :   6.52        6.39        6.37        6.31        6.32        5.54
  IN   :   6.57        6.37        6.41        6.42        6.38        5.74
  IA   :   6.36        6.22        6.17        6.09        6.00        5.35
  KS   :   6.27        6.30        6.29        5.99        5.97        5.23
  KY   :   6.57        6.41        6.38        6.30        6.28        5.66
  LA   :   6.61        6.44        6.43          3/        6.43        5.96
  MI   :   6.40        6.12        6.14        5.93        6.06        5.50
  MN   :   6.21        6.14        6.16        5.98        5.95        5.26
  MS   :   6.59        6.33        6.31        6.38        6.76        5.65
  MO   :   6.37        6.21        6.24        6.10        6.06        5.40
  NE   :   6.23        6.09        6.10        5.99        5.94        5.18
  NC   :   6.64        6.43        6.36        6.37        5.92        5.63
  OH   :   6.39        6.29        6.34        6.25        6.30        5.60
  SD   :   6.09        6.09        6.01        5.92        5.74        4.68
  TN   :   6.67        6.40        6.37        6.24        6.16        5.60
  WI   :   6.20        5.70        6.21        6.10        6.09        5.66
       :
  US   :   6.40        6.26        6.26        6.16        6.14        5.43
       :
       :                               1996-97
       :
  AR   :   8.10        8.44        8.51        8.40        7.38        7.46
  GA   :   8.21        8.41          3/          3/          3/          3/
  IL   :   8.12        8.36        8.61        8.27        7.62        7.52
  IN   :   7.94        8.38        8.60        8.22        7.71        7.18
  IA   :   7.88        8.17        8.39        8.10        7.46        7.08
  KS   :   8.04        8.24        8.27        8.36        7.67        7.17
  KY   :   7.96        8.36        8.72        8.35        7.78        7.55
  LA   :   8.26          3/          3/          3/        7.87        7.14
  MI   :   8.06        8.26        8.62        8.33        7.35        7.51
  MN   :   7.79        8.08        8.23        8.22        7.44        7.02
  MS   :   8.17        8.51        8.45                    7.25        7.25
  MO   :   7.98        8.29        8.51        8.32        7.61        7.29
  NE   :   7.71        7.84        7.85        7.70        7.42        6.90
  NC   :   8.31        8.50        8.68                    7.79        6.94
  OH   :   8.08        8.41        8.64        8.38        7.73        7.45
  SD   :   7.80        8.06        8.13        8.05        7.34        6.93
  TN   :   8.23        8.38        8.55        8.43                    7.41
  WI   :   7.88        8.14        8.42        8.23        7.53        7.08
       :
  US   :   7.97        8.23        8.40        8.16        7.52        7.25
------------------------------------------------------------------------------
1/  September - August for all estimated States.
2/  Second year.
3/  Price not published to avoid disclosure of individual operations.
 
 
                Prices Received:  Flaxseed, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :    Dec
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  ND   :   6.08        5.55        5.73        5.78        5.71        5.72
  SD 3/:
       :
  US   :   6.08        5.54        5.73        5.78        5.71        5.72
       :
       :                               1996-97
       :
  ND   :   6.19        6.20        5.87        6.51        6.38        6.77
  SD   :   6.17        6.12        6.27        6.30        6.70
       :
  US   :   6.19        6.17        5.91        6.50        6.38        6.77
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
               Prices Received:  Flaxseed, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Jan 2/  :    Feb    :    Mar    :    Apr    :    May    :    Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  ND   :   5.83        6.27        6.26        6.23        6.33        6.17
  SD 3/:
       :
  US   :   5.82        6.27        6.26        6.23        6.33        6.17
       :
       :                               1996-97
       :
  ND   :   6.43        6.76        6.67        6.43        6.47        5.99
  SD   :
       :
  US   :   6.43        6.74        6.66        6.43        6.45        5.99
------------------------------------------------------------------------------
1/  July - June for all estimated States.
2/  Second year.
3/  Not published to avoid disclosure of individual firms.
 
 
 
                Prices Received:  All Sunflower, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :    Sep    :    Oct    :    Nov    :    Dec    :   Jan 2/  :    Feb
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
       :                               1997-98
       :
  KS 3/:
  MN   :  13.20       11.70       11.40       11.20       11.20       12.00
  ND   :  11.40       10.90       11.20       11.10       11.50       12.10
  SD   :  10.10        9.80       10.30       10.40       10.50       11.00
       :
  US   :  11.20       10.60       11.10       11.10       11.10       11.80
       :
       :                               1996-97
       :
  KS 3/:
  MN   :   9.68       12.90       13.20       14.10       14.00       13.60
  ND   :  13.30       12.30       12.10       12.00       12.20       12.60
  SD   :  11.60       10.60       10.50       10.30       10.20       10.80
       :
  US   :  12.10       11.70       11.80       11.50       12.00       12.10
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
               Prices Received:  All Sunflower, by State and Month,
             for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :    Mar    :    Apr    :    May    :    Jun    :    Jul    :    Aug
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
       :                               1997-98
       :
  KS 3/:
  MN   :  12.30       13.10       13.40       13.30       14.10       12.80
  ND   :  12.10       12.70       13.60       14.60       16.50       14.70
  SD   :  11.70       12.70       13.90       14.10       14.00       15.00
       :
  US   :  12.10       12.70       13.80       14.40       15.80       14.40
       :
       :                               1996-97
       :
  KS 3/:
  MN   :  12.70       13.60       12.70       13.00       12.10       10.70
  ND   :  12.60       12.90       12.10       12.00       11.50       10.90
  SD   :  11.10       11.00       11.30       10.90       10.10       10.10
       :
  US   :  12.20       12.40       12.10       11.90       10.80       10.70
------------------------------------------------------------------------------
1/  September - August for all estimated States.
2/  Second year.
3/  Not published to avoid disclosure of individual firms.
 
 
 
                Prices Received:  Oil Sunflower, by State and Month,
                    for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :    Sep    :    Oct    :    Nov    :    Dec    :   Jan 2/  :    Feb
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
       :                               1997-98
       :
  KS 3/:
  MN   :   9.78        9.94       10.30       10.50       10.70       10.90
  ND   :  10.40       10.10       10.70       10.40       10.80       11.30
  SD   :   9.75        9.74       10.20       10.40       10.50       11.00
       :
  US   :  10.10       10.00       10.60       10.40       10.70       11.20
       :
       :                               1996-97
       :
  KS 3/:
  MN   :   9.47       10.70       12.50       10.90       10.30       11.30
  ND   :  12.40       10.80       10.70       10.70       10.90       10.90
  SD   :  11.50       10.40       10.50       10.30       10.20       10.80
       :
  US   :  11.20       10.70       10.80       10.50       10.80       11.00
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
               Prices Received:  Oil Sunflower, by State and Month,
             for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :    Mar    :    Apr    :    May    :    Jun    :    Jul    :    Aug
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
       :                               1997-98
       :
  KS 3/:
  MN   :  11.60       12.40       13.30       13.30       13.80       12.80
  ND   :  11.70       12.50       13.40       13.80       14.00       13.80
  SD   :  11.70       12.70       13.90       14.10       14.00       15.00
       :
  US   :  11.70       12.50       13.60       13.90       14.00       13.90
       :
       :                               1996-97
       :
  KS 3/:
  MN   :  10.90       11.00       11.30       11.20       10.30        9.26
  ND   :  11.20       11.30       11.50       11.20       10.50        9.94
  SD   :  11.10       11.10       11.40       11.00       10.70       10.10
       :
  US   :  11.10       11.30       11.50       11.10       10.50        9.97
------------------------------------------------------------------------------
1/  September - August for all estimated States.
2/  Second year.
3/  Not published to avoid disclosure of individual firms.
 
 
 
              Prices Received:  Non-Oil Sunflower, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :    Sep    :    Oct    :    Nov    :    Dec    :   Jan 2/  :    Feb
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
       :                               1997-98
       :
  KS 3/:
  MN   :  14.00       13.80       13.70       13.50       13.40       13.90
  ND   :  14.00       14.10       13.80       13.80       14.20       14.10
  SD 3/:
       :
  US   :  13.80       14.00       14.00       13.80       14.10       14.00
       :
       :                               1996-97
       :
  KS 3/:
  MN   :  15.20       15.00       15.60       15.40       14.80       15.00
  ND   :  15.30       15.80       15.40       15.50       15.80       15.30
  SD   :  11.60       11.00       10.70       10.10       10.50       10.80
       :
  US   :  14.20       13.80       15.10       14.60       14.70       14.70
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
               Prices Received:  Non-Oil Sunflower, by State and Month,
               for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :    Mar    :    Apr    :    May    :    Jun    :    Jul    :    Aug
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
       :                               1997-98
       :
  KS 3/:
  MN   :  14.10       14.90       13.90       13.20       16.00       14.80
  ND   :  14.20       14.40       14.70       16.60       19.00       16.30
  SD 3/:
       :
  US   :  14.20       14.50       15.10       16.50       18.50       16.20
       :
       :                               1996-97
       :
  KS 3/:
  MN   :  15.20       15.10       14.50       15.20       14.30       14.20
  ND   :  15.30       15.60       15.20       14.70       14.30       14.10
  SD   :              10.80       10.90                   10.00        9.25
       :
  US   :  15.20       14.40       13.90       14.60       10.90       13.80
------------------------------------------------------------------------------
1/  September - August for all estimated States.
2/  Second year.
3/  Not published to avoid disclosure of individual firms.
 
 
 
                 Prices Received:  All Hay, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   Apr   :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   : 140.00    127.00    106.00    103.00     96.00     88.00     98.00
  CA   : 128.00    128.00    122.00    115.00    111.00    113.00    110.00
  CO   : 115.00    125.00    120.00    100.00    100.00    101.00    100.00
  ID   : 113.00    107.00    111.00     97.00    106.00    107.00    114.00
  IL   : 125.00    120.00    111.00     95.00     96.00    100.00    101.00
  IA   : 112.00    117.00    116.00    117.00    108.00    110.00    109.00
  KS   :  85.00     92.00     89.00     85.00     77.00     83.00     87.00
  KY   :  80.00     86.00     71.00     70.00     78.00     77.00     75.00
  MI   : 115.00    118.00    108.00     83.00     98.00    103.00    103.00
  MN   :  95.00    108.00     96.00     94.00     91.00     93.00     91.00
  MO   :  70.00     72.00     71.00     68.00     67.00     72.00     72.00
  MT   : 113.00     99.00     84.00     78.00     82.00     84.00     84.00
  NE   :  70.00     71.00     76.00     76.00     77.00     77.00     79.00
  NV   : 111.00    116.00    102.00    103.00    106.00    101.00     99.00
  NM   : 140.00    131.00    126.00    127.00    118.00    116.00    121.00
  NY   :  90.00     87.00     84.00     83.00     79.00     86.00    101.00
  ND   :  65.00     64.00     64.00     65.00     66.00     61.00     60.00
  OH   : 163.00    169.00    156.00    135.00    143.00    137.00    146.00
  OK   :  84.00     84.00     79.00     72.00     74.00     85.00     88.00
  OR   : 121.00    115.00    103.00    114.00    120.00    118.00    123.00
  PA   : 132.00    129.00    129.00    118.00    128.00    132.00    137.00
  SD   :  85.00     93.00     96.00     87.00     74.00     83.00     86.00
  TX   :  78.00     91.00     87.00     76.00     73.00     69.00     67.00
  UT   :  83.00     88.00     85.00     88.00     83.00     84.00     85.00
  WA   : 118.00    118.00    110.00    116.00    115.00    118.00    112.00
  WI   : 105.00    103.00     96.00     90.00     81.00     80.00     85.00
  WY   :  94.00     94.00     85.00     81.00     83.00     87.00     87.00
       :
  US   : 117.00    117.00    105.00     98.80     99.00    100.00    100.00
       :
       :                               1996-97
       :
  AZ   : 100.00     92.00     85.00     80.00     80.00     83.00     97.00
  AR 3/:  74.00     63.00     61.00
  CA   : 105.00    102.00    103.00     98.00    100.00    104.00    110.00
  CO   :  84.00     88.00     86.00     85.00     93.00     95.00     98.00
  ID   :  82.00     78.00     86.00     90.00     91.00     91.00     92.00
  IL   :  86.00     83.00     94.00     89.00     94.00     97.00     99.00
  IN 3/:  99.00    103.00     99.00
  IA   :  87.00     90.00    102.00     94.00     93.00     95.00     98.00
  KS   :  78.00     78.00     78.00     71.00     69.00     71.00     86.00
  KY   :  77.00     92.00     78.00     85.00     99.00     91.00     77.00
  MI   :  69.00     79.00     80.00     74.00     77.00     87.00     91.00
  MN   :  79.00     75.00     73.00     66.00     60.00     68.00     72.00
  MO   :  67.00     86.00     70.00     71.00     64.00     63.00     69.00
  MT   :  67.00     63.00     64.00     65.00     67.00     73.00     72.00
  NE   :  59.00     61.00     62.00     64.00     64.00     63.00     62.00
  NV   :  94.00     94.00     96.00     98.00     97.00     97.00     92.00
  NM   : 126.00    125.00    129.00    123.00    130.00    123.00    124.00
  NY   :  92.00     87.00     85.00     76.00     80.00     72.00     97.00
  ND   :  46.00     43.00     44.00     46.00     46.00     47.00     48.00
  OH   :  90.00     90.00    101.00    109.00    117.00    125.00    121.00
  OK   :  84.00     89.00     95.00     96.00     90.00     92.00     88.00
  OR   : 103.00    102.00     91.00     98.00     99.00    100.00    100.00
  PA   : 105.00    110.00    114.00    101.00    110.00    112.00    117.00
  SD   :  60.00     67.00     68.00     65.00     68.00     72.00     75.00
  TX   :  77.00    120.00    116.00    110.00    110.00    114.00     89.00
  UT   :  57.00     59.00     57.00     72.00     72.00     68.00     67.00
  WA   : 105.00    115.00    115.00    118.00    113.00    112.00    113.00
  WI   :  71.00     53.00     68.00     58.00     59.00     65.00     64.00
  WY   :  63.00     62.00     64.00     68.00     70.00     72.00     73.00
       :
  US   : 88.50     94.40     94.00     92.20     92.60     92.00     91.60
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
                 Prices Received:  All Hay, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Nov   :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   :  97.00    105.00    110.00    107.00    105.00    115.00    107.00
  CA   : 123.00    118.00    118.00    120.00    113.00    129.00    116.00
  CO   : 101.00    101.00    105.00    100.00    102.00     97.00     91.00
  ID   : 111.00    105.00    105.00    102.00     99.00     89.00     80.00
  IL   : 104.00    107.00    105.00    101.00    100.00    101.00     95.00
  IA   : 110.00    112.00    110.00    105.00    104.00    101.00     99.00
  KS   :  83.00     85.00     87.00     81.00     76.00     74.00     71.00
  KY   :  81.00     75.00     76.00     83.00     84.00     88.00     93.00
  MI   : 109.00    104.00    108.00    102.00     98.00     99.00    101.00
  MN   :  89.00     90.00     89.00     89.00     82.00     79.00     75.00
  MO   :  72.00     72.00     72.00     72.00     72.00     72.00     73.00
  MT   :  80.00     81.00     77.00     73.00     70.00     70.00     70.00
  NE   :  74.00     80.00     78.00     75.00     73.00     71.00     67.00
  NV   : 104.00    109.00    106.00    107.00    109.00    104.00    105.00
  NM   : 123.00    123.00    121.00    128.00    129.00    127.00    118.00
  NY   : 102.00     95.00    101.00    108.00    102.00    109.00     91.00
  ND   :  60.00     59.00     59.00     57.00     54.00     51.00     54.00
  OH   : 143.00    140.00    130.00    113.00    121.00    114.00    110.00
  OK   :  71.00     79.00     68.00     86.00     81.00     78.00     83.00
  OR   : 121.00    121.00    116.00    118.00    123.00    114.00    112.00
  PA   : 140.00    143.00    148.00    151.00    143.00    148.00    131.00
  SD   :  80.00     74.00     72.00     70.00     60.00     58.00     56.00
  TX   :  69.00     67.00     66.00     66.00     66.00     65.00     96.00
  UT   :  86.00     85.00     83.00     79.00     80.00     78.00     77.00
  WA   : 120.00    117.00    122.00    115.00    112.00    112.00    110.00
  WI   :  85.00     97.00     97.00    100.00    104.00    104.00     94.00
  WY   :  87.00     87.00     87.00     86.00     84.00     76.00     77.00
       :
  US   : 100.00     95.20     94.70     96.10     95.30     98.00    102.00
       :
       :                               1996-97
       :
  AZ   : 107.00     99.00    116.00    124.00    124.00    140.00    127.00
  AR 3/:
  CA   : 110.00    117.00    124.00    132.00    126.00    128.00    128.00
  CO   :  98.00     98.00    106.00    109.00    111.00    115.00    125.00
  ID   : 100.00     94.00     92.00    108.00    116.00    113.00    107.00
  IL   : 105.00    107.00    118.00    115.00    121.00    125.00    120.00
  IN 3/:
  IA   : 102.00    109.00    118.00    116.00    115.00    112.00    117.00
  KS   :  87.00     86.00     89.00     81.00     82.00     85.00     92.00
  KY   :  82.00     76.00     76.00     83.00     81.00     80.00     86.00
  MI   : 105.00    116.00    132.00    118.00    123.00    115.00    118.00
  MN   :  86.00     84.00     90.00     87.00     93.00     95.00    108.00
  MO   :  68.00     70.00     74.00     72.00     69.00     70.00     72.00
  MT   :  75.00     84.00    105.00    115.00    113.00    113.00     99.00
  NE   :  63.00     66.00     69.00     71.00     71.00     70.00     71.00
  NV   :  95.00    101.00    101.00    115.00    110.00    111.00    116.00
  NM   : 128.00    133.00    140.00    146.00    145.00    140.00    131.00
  NY   :  92.00     91.00     93.00     88.00     94.00     90.00     87.00
  ND   :  46.00     48.00     54.00     64.00     60.00     65.00     64.00
  OH   : 144.00    159.00    159.00    159.00    150.00    163.00    169.00
  OK   :  93.00     96.00    105.00     98.00     94.00     84.00     84.00
  OR   : 103.00    103.00    106.00    112.00    115.00    121.00    115.00
  PA   : 121.00    132.00    135.00    141.00    131.00    132.00    129.00
  SD   :  69.00     75.00     80.00     88.00     90.00     85.00     93.00
  TX   :  82.00     83.00     85.00     87.00     80.00     78.00     91.00
  UT   :  72.00     77.00     82.00     82.00     83.00     83.00     88.00
  WA   : 113.00    118.00    120.00    119.00    117.00    118.00    118.00
  WI   :  67.00     92.00    127.00     98.00    110.00    105.00    103.00
  WY   :  73.00     77.00     82.00     89.00     94.00     94.00     94.00
       :
  US   :  92.00     90.80     97.90    102.00    102.00    117.00    117.00
------------------------------------------------------------------------------
1/  April - March for AZ;  May - April for AR, CA, GA, KS, KY, MO, NV, NM, OK,
    TX and UT; June - May for all other estimated States;  April - May for US.
2/  Second year.
3/  Estimates discontinued.
 
 
               Prices Received:  Alfalfa Hay, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   Apr   :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   : 141.00    127.00    106.00    104.00     96.00     90.00     99.00
  CA   : 132.00    131.00    125.00    117.00    113.00    113.00    111.00
  CO   : 115.00    125.00    120.00    100.00    100.00    100.00    100.00
  ID   : 115.00    108.00    112.00    100.00    109.00    109.00    116.00
  IL   : 130.00    125.00    116.00    100.00    101.00    105.00    106.00
  IA   : 117.00    119.00    117.00    120.00    110.00    112.00    113.00
  KS   :  91.00     95.00     90.00     89.00     85.00     90.00     89.00
  KY   :  98.00     95.00     91.00     91.00     95.00    100.00    110.00
  MI   : 120.00    125.00    110.00     85.00    100.00    105.00    105.00
  MN   : 109.00    115.00    110.00    104.00    103.00    102.00     97.00
  MO   : 104.00    105.00    104.00    102.00    100.00    105.00    106.00
  MT   : 114.00    101.00     84.00     79.00     82.00     84.00     85.00
  NE   :  74.00     74.00     78.00     78.00     79.00     79.00     81.00
  NV   : 116.00    119.00    105.00    105.00    108.00    102.00    100.00
  NM   : 141.00    134.00    129.00    130.00    121.00    119.00    124.00
  NY   :  92.00     90.00    113.00     95.00     97.00    102.00    110.00
  ND   :  72.00     69.00     66.00     70.00     72.00     69.00     65.00
  OH   : 200.00    210.00    190.00    165.00    170.00    165.00    180.00
  OK   : 100.00    100.00    102.00     88.00     85.00    102.00    102.00
  OR   : 123.00    120.00    115.00    120.00    125.00    125.00    130.00
  PA   : 139.00    144.00    148.00    134.00    143.00    157.00    156.00
  SD   :  98.00     97.00     97.00     90.00     75.00     85.00     90.00
  TX   : 145.00    150.00    135.00    130.00    130.00    128.00    131.00
  UT   :  83.00     88.00     85.00     89.00     84.00     84.00     85.00
  WA   : 110.00    112.00    110.00    114.00    113.00    116.00    108.00
  WI   : 110.00    109.00    104.00     95.00     85.00     85.00     90.00
  WY   :  95.00     95.00     85.00     81.00     84.00     87.00     87.00
       :
  US   : 123.00    125.30    114.00    107.00    105.00    106.00    106.00
       :
       :                               1996-97
       :
  AZ   : 101.00     92.00     85.00     82.00     81.00     84.00     98.00
  AR 3/: 125.00    130.00    134.00
  CA   : 108.00    104.00    104.00    100.00    101.00    106.00    111.00
  CO   :  85.00     89.00     87.00     85.00     94.00     96.00     99.00
  ID   :  83.00     78.00     86.00     92.00     93.00     92.00     93.00
  IL   :  90.00     87.00     96.00     94.00    100.00    100.00    105.00
  IN 3/: 107.00    110.00    110.00
  IA   :  91.00     92.00    103.00     96.00     95.00     97.00    101.00
  KS   :  81.00     80.00     80.00     78.00     78.00     79.00     89.00
  KY   : 107.00    104.00     98.00    107.00    118.00    117.00    114.00
  MI   :  70.00     80.00     80.00     75.00     80.00     90.00    100.00
  MN   :  84.00     84.00     85.00     83.00     83.00     85.00     82.00
  MO   : 100.00    101.00    102.00     98.00     98.00     97.00    100.00
  MT   :  68.00     65.00     64.00     66.00     68.00     74.00     73.00
  NE   :  62.00     63.00     63.00     67.00     68.00     67.00     64.00
  NV   :  95.00     93.00    103.00    100.00     97.00     99.00     96.00
  NM   : 129.00    126.00    129.00    123.00    130.00    123.00    124.00
  NY   :  99.00     92.00     95.00     89.00     96.00     86.00    110.00
  ND   :  49.00     49.00     45.00     48.00     49.00     53.00     51.00
  OH   : 115.00    125.00    130.00    130.00    135.00    145.00    150.00
  OK   : 100.00    107.00    114.00    116.00    110.00    110.00    107.00
  OR   : 105.00    106.00    104.00    105.00    105.00    106.00    105.00
  PA   : 116.00    126.00    125.00    113.00    117.00    121.00    128.00
  SD   :  65.00     69.00     69.00     68.00     71.00     79.00     81.00
  TX   : 152.00    150.00    145.00    137.00    139.00    140.00    123.00
  UT   :  57.00     59.00     57.00     73.00     74.00     68.00     67.00
  WA   :  98.00    108.00    112.00    111.00    106.00    108.00    109.00
  WI   :  73.00     54.00     69.00     60.00     60.00     66.00     65.00
  WY   :  65.00     63.00     64.00     68.00     72.00     74.00     74.00
       :
  US   : 93.20     97.90     98.50     96.50     97.90     96.60     95.80
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
              Prices Received:  Alfalfa Hay, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Nov   :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   : 100.00    106.00    110.00    108.00    105.00    115.00    109.00
  CA   : 125.00    119.00    120.00    121.00    115.00    130.00    116.00
  CO   : 100.00    100.00    105.00    100.00    102.00     97.00     90.00
  ID   : 114.00    106.00    107.00    103.00    100.00     90.00     80.00
  IL   : 109.00    112.00    110.00    106.00    105.00    106.00    100.00
  IA   : 114.00    114.00    111.00    107.00    107.00    105.00    10100
  KS   :  85.00     88.00     90.00     89.00     87.00     78.00     73.00
  KY   : 108.00    104.00    103.00    107.00    107.00    110.00    110.00
  MI   : 110.00    105.00    110.00    105.00    100.00    100.00    105.00
  MN   : 100.00     95.00    100.00    105.00     94.00     89.00     83.00
  MO   : 105.00    106.00    106.00    107.00    107.00    105.00    107.00
  MT   :  81.00     82.00     78.00     74.00     71.00     71.00     71.00
  NE   :  82.00     83.00     81.00     80.00     77.00     74.00     68.00
  NV   : 106.00    111.00    107.00    109.00    111.00    105.00    106.00
  NM   : 126.00    126.00    124.00    131.00    132.00    131.00    120.00
  NY   : 112.00    104.00    111.00    113.00    128.00    142.00     92.00
  ND   :  64.00     65.00     62.00     60.00     61.00     57.00     57.00
  OH   : 175.00    170.00    160.00    135.00    145.00    135.00    130.00
  OK   :  85.00     93.00     84.00    100.00     96.00     87.00     94.00
  OR   : 125.00    125.00    120.00    120.00    125.00    115.00    115.00
  PA   : 157.00    166.00    168.00    171.00    167.00    166.00    156.00
  SD   :  85.00     80.00     75.00     75.00     65.00     65.00     59.00
  TX   : 139.00    139.00    150.00    150.00    160.00    153.00    149.00
  UT   :  86.00     85.00     84.00     80.00     81.00     78.00     77.00
  WA   : 114.00    110.00    114.00    109.00    100.00    108.00    101.00
  WI   :  90.00    105.00    105.00    106.00    110.00    109.00    100.00
  WY   :  88.00     87.00     87.00     86.00     85.00     78.00     78.00
       :
  US   : 107.00    102.00    102.00    105.00    102.00    105.00    107.00
       :
       :                               1996-97
       :
  AZ   : 109.00    100.00    119.00    126.00    125.00    141.00    127.00
  AR 3/:
  CA   : 112.00    118.00    126.00    133.00    127.00    132.00    131.00
  CO   :  99.00     99.00    107.00    111.00    111.00    115.00    125.00
  ID   : 101.00     94.00     93.00    109.00    117.00    115.00    108.00
  IL   : 110.00    112.00    125.00    125.00    130.00    130.00    125.00
  IN 3/:
  IA   : 104.00    111.00    119.00    119.00    118.00    117.00    119.00
  KS   :  90.00     90.00     93.00     93.00     89.00     91.00     95.00
  KY   : 112.00    106.00    104.00    108.00    104.00     98.00     95.00
  MI   : 110.00    120.00    135.00    120.00    125.00    120.00    125.00
  MN   :  93.00     91.00     98.00    101.00    103.00    109.00    115.00
  MO   : 101.00    102.00    105.00    103.00    105.00    104.00    105.00
  MT   :  76.00     85.00    106.00    117.00    114.00    114.00    101.00
  NE   :  66.00     69.00     71.00     73.00     75.00     74.00     74.00
  NV   :  97.00    104.00    104.00    117.00    114.00    116.00    119.00
  NM   : 129.00    134.00    141.00    147.00    146.00    141.00    134.00
  NY   : 110.00    103.00    108.00     99.00    106.00     92.00     90.00
  ND   :  49.00     51.00     56.00     67.00     68.00     72.00     69.00
  OH   : 180.00    190.00    200.00    190.00    185.00    200.00    210.00
  OK   : 115.00    120.00    125.00    124.00    121.00    100.00    100.00
  OR   : 107.00    107.00    110.00    115.00    118.00    123.00    120.00
  PA   : 129.00    140.00    142.00    152.00    140.00    139.00    144.00
  SD   :  76.00     84.00     88.00     96.00     99.00     98.00     97.00
  TX   : 122.00    141.00    153.00    154.00    150.00    145.00    150.00
  UT   :  73.00     78.00     83.00     83.00     84.00     83.00     88.00
  WA   : 107.00    113.00    112.00    116.00    110.00    110.00    112.00
  WI   :  68.00     95.00    132.00    101.00    115.00    110.00    109.00
  WY   :  74.00     78.00     83.00     90.00     95.00     95.00     95.00
       :
  US   :  97.00     97.00    104.00    113.00    116.00    123.00    125.30
------------------------------------------------------------------------------
1/  April - March for AZ;  May - April for AR, CA, GA, KS, KY, MO, NV, NM, OK,
    TX and UT; June - May for all other estimated States;  April - May for US.
2/  Second year.
3/  Estimates discontinued.
 
 
                Prices Received:  Other Hay, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   Apr   :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   :  74.00    132.00     98.00     95.00     94.00     80.00     67.00
  CA    83.00     83.00     85.00     82.00
  MO   : 100.00    101.00    102.00     98.00     98.00     97.00    100.00
  MT   :  68.00     65.00     64.00     66.00     68.00     74.00     73.00
  NE   :  62.00     63.00     63.00     67.00     68.00     67.00     64.00
  NV   :  95.00     93.00    103.00    100.00     97.00     99.00     96.00
  NM   : 129.00    126.00    129.00    123.00    130.00    123.00    124.00
  NY   :  99.00     92.00     95.00     89.00     96.00     86.00    110.00
  ND   :  49.00     49.00     45.00     48.00     49.00     53.00     51.00
  OH   : 115.00    125.00    130.00    130.00    135.00    145.00    150.00
  OK   : 100.00    107.00    114.00    116.00    110.00    110.00    107.00
  OR   : 105.00    106.00    104.00    105.00    105.00    106.00    105.00
  PA   : 116.00    126.00    125.00    113.00    117.00    121.00    128.00
  SD   :  65.00     69.00     69.00     68.00     71.00     79.00     81.00
  TX   : 152.00    150.00    145.00    137.00    139.00    140.00    123.00
  UT   :  57.00     59.00     57.00     73.00     74.00     68.00     67.00
  WA   :  98.00    108.00    112.00    111.00    106.00    108.00    109.00
  WI   :  73.00     54.00     69.00     60.00     60.00     66.00     65.00
  WY   :  65.00     63.00     64.00     68.00     72.00     74.00     74.00
       :
  US   : 93.20     97.90     98.50     96.50     97.90     96.60     95.80
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
              Prices Received:  Alfalfa Hay, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Nov   :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   : 100.00    106.00    110.00    108.00    105.00    115.00    109.00
  CA   : 125.00    119.00    120.00    121.00    115.00    130.00    116.00
  CO   : 100.00    100.00    105.00    100.00    102.00     97.00     90.00
  ID   : 114.00    106.00    107.00    103.00    100.00     90.00     80.00
  IL   : 109.00    112.00    110.00    106.00    105.00    106.00    100.00
  IA   : 114.00    114.00    111.00    107.00    107.00    105.00    10100
  KS   :  85.00     88.00     90.00     89.00     87.00     78.00     73.00
  KY   : 108.00    104.00    103.00    107.00    107.00    110.00    110.00
  MI   : 110.00    105.00    110.00    105.00    100.00    100.00    105.00
  MN   : 100.00     95.00    100.00    105.00     94.00     89.00     83.00
  MO   : 105.00    106.00    106.00    107.00    107.00    105.00    107.00
  MT   :  81.00     82.00     78.00     74.00     71.00     71.00     71.00
  NE   :  82.00     83.00     81.00     80.00     77.00     74.00     68.00
  NV   : 106.00    111.00    107.00    109.00    111.00    105.00    106.00
  NM   : 126.00    126.00    124.00    131.00    132.00    131.00    120.00
  NY   : 112.00    104.00    111.00    113.00    128.00    142.00     92.00
  ND   :  64.00     65.00     62.00     60.00     61.00     57.00     57.00
  OH   : 175.00    170.00    160.00    135.00    145.00    135.00    130.00
  OK   :  85.00     93.00     84.00    100.00     96.00     87.00     94.00
  OR   : 125.00    125.00    120.00    120.00    125.00    115.00    115.00
  PA   : 157.00    166.00    168.00    171.00    167.00    166.00    156.00
  SD   :  85.00     80.00     75.00     75.00     65.00     65.00     59.00
  TX   : 139.00    139.00    150.00    150.00    160.00    153.00    149.00
  UT   :  86.00     85.00     84.00     80.00     81.00     78.00     77.00
  WA   : 114.00    110.00    114.00    109.00    100.00    108.00    101.00
  WI   :  90.00    105.00    105.00    106.00    110.00    109.00    100.00
  WY   :  88.00     87.00     87.00     86.00     85.00     78.00     78.00
       :
  US   : 107.00    102.00    102.00    105.00    102.00    105.00    107.00
       :
       :                               1996-97
       :
  AZ   : 109.00    100.00    119.00    126.00    125.00    141.00    127.00
  AR 3/:
  CA   : 112.00    118.00    126.00    133.00    127.00    132.00    131.00
  CO   :  99.00     99.00    107.00    111.00    111.00    115.00    125.00
  ID   : 101.00     94.00     93.00    109.00    117.00    115.00    108.00
  IL   : 110.00    112.00    125.00    125.00    130.00    130.00    125.00
  IN 3/:
  IA   : 104.00    111.00    119.00    119.00    118.00    117.00    119.00
  KS   :  90.00     90.00     93.00     93.00     89.00     91.00     95.00
  KY   : 112.00    106.00    104.00    108.00    104.00     98.00     95.00
  MI   : 110.00    120.00    135.00    120.00    125.00    120.00    125.00
  MN   :  93.00     91.00     98.00    101.00    103.00    109.00    115.00
  MO   : 101.00    102.00    105.00    103.00    105.00    104.00    105.00
  MT   :  76.00     85.00    106.00    117.00    114.00    114.00    101.00
  NE   :  66.00     69.00     71.00     73.00     75.00     74.00     74.00
  NV   :  97.00    104.00    104.00    117.00    114.00    116.00    119.00
  NM   : 129.00    134.00    141.00    147.00    146.00    141.00    134.00
  NY   : 110.00    103.00    108.00     99.00    106.00     92.00     90.00
  ND   :  49.00     51.00     56.00     67.00     68.00     72.00     69.00
  OH   : 180.00    190.00    200.00    190.00    185.00    200.00    210.00
  OK   : 115.00    120.00    125.00    124.00    121.00    100.00    100.00
  OR   : 107.00    107.00    110.00    115.00    118.00    123.00    120.00
  PA   : 129.00    140.00    142.00    152.00    140.00    139.00    144.00
  SD   :  76.00     84.00     88.00     96.00     99.00     98.00     97.00
  TX   : 122.00    141.00    153.00    154.00    150.00    145.00    150.00
  UT   :  73.00     78.00     83.00     83.00     84.00     83.00     88.00
  WA   : 107.00    113.00    112.00    116.00    110.00    110.00    112.00
  WI   :  68.00     95.00    132.00    101.00    115.00    110.00    109.00
  WY   :  74.00     78.00     83.00     90.00     95.00     95.00     95.00
       :
  US   :  97.00     97.00    104.00    113.00    116.00    123.00    125.30
------------------------------------------------------------------------------
1/  April - March for AZ;  May - April for AR, CA, GA, KS, KY, MO, NV, NM, OK,
    TX and UT; June - May for all other estimated States;  April - May for US.
2/  Second year.
3/  Estimates discontinued.
 
 
                Prices Received:  Other Hay, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   Apr   :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   :  74.00    132.00     98.00     95.00     94.00     80.00     67.00
  CA   :  92.00     91.00     93.00    100.00     98.00    108.00     95.00
  CO   : 110.00    115.00    110.00    105.00    105.00    105.00    105.00
  ID   :  76.00     74.00     77.00     73.00     80.00     81.00     80.00
  IL   :  96.00     92.00     90.00     76.00     78.00     82.00     80.00
  IA   :  74.00     77.00     73.00     80.00     77.00     77.00     76.00
  KS   :  71.00     68.00     74.00     76.00     66.00     70.00     74.00
  KY   :  66.00     63.00     59.00     59.00     62.00     65.00     72.00
  MI   : 100.00    110.00     95.00     70.00     85.00     90.00     90.00
  MN   :  70.00     67.00     63.00     69.00     73.00     73.00     68.00
  MO   :  64.00     65.00     64.00     61.00     60.00     65.00     65.00
  MT   :  95.00     89.00     71.00     71.00     73.00     72.00     71.00
  NE   :  50.00     53.00     53.00     54.00     55.00     56.00     61.00
  NV   :  90.00     86.00     78.00     85.00     85.00     90.00     87.00
  NM   : 103.00    103.00    100.00    103.00     90.00     88.00     95.00
  NY   :  89.00     85.00     71.00     75.00     60.00     79.00     88.00
  ND   :  47.00     44.00     43.00     48.00     48.00     46.00     44.00
  OH   : 100.00    110.00     95.00     80.00     95.00     80.00    100.00
  OK   :  59.00     59.00     45.00     48.00     57.00     59.00     68.00
  OR   :  85.00     80.00     90.00     92.00     95.00     90.00     90.00
  PA   : 107.00    111.00    115.00    103.00    113.00    120.00    120.00
  SD   :  64.00     67.00     67.00     57.00     55.00     60.00     65.00
  TX   :  72.00     71.00     70.00     60.00     59.00     56.00     58.00
  UT   :  55.00     55.00     55.00     60.00     60.00     60.00     70.00
  WA   : 142.00    137.00    126.00    128.00    127.00    136.00    139.00
  WI   :  70.00     65.00     62.00     70.00     65.00     60.00     65.00
  WY   :  85.00     85.00     78.00     74.00     77.00     80.00     80.00
       :
  US   :  82.30     83.40     76.00     73.20     75.40     74.80     76.20
       :
       :                               1996-97
       :
  AZ   :  63.00     96.00     93.00     53.00     47.00     62.00     69.00
  AR 3/:  68.00     56.00     53.00
  CA   :  71.00     77.00     83.00     78.00     82.00     71.00     81.00
  CO   :  74.00     75.00     76.00     75.00     81.00     87.00     85.00
  ID   :  60.00     63.00     67.00     71.00     66.00     74.00     76.00
  IL   :  63.00     63.00     73.00     70.00     73.00     78.00     80.00
  IN 3/:  84.00     91.00     79.00
  IA   :  65.00     72.00     76.00     67.00     66.00     66.00     74.00
  KS   :  59.00     58.00     58.00     57.00     57.00     58.00     69.00
  KY   :  66.00     64.00     66.00     73.00     80.00     77.00     74.00
  MI   :  65.00     75.00     75.00     70.00     65.00     70.00     80.00
  MN   :  53.00     53.00     58.00     54.00     51.00     51.00     62.00
  MO   :  60.00     62.00     62.00     62.00     60.00     61.00     60.00
  MT   :  57.00     56.00     55.00     55.00     58.00     59.00     58.00
  NE   :  44.00     43.00     43.00     48.00     49.00     51.00     47.00
  NV   :  85.00     98.00     55.00     75.00     92.00     79.00     64.00
  NM   :  94.00     97.00     99.00     97.00    102.00     94.00     91.00
  NY   :  80.00     70.00     69.00     68.00     69.00     55.00     75.00
  ND   :  32.00     36.00     32.00     35.00     36.00     34.00     35.00
  OH   :  60.00     60.00     60.00     75.00     80.00     90.00     90.00
  OK   :  60.00     61.00     67.00     57.00     60.00     66.00     60.00
  OR   :  76.00     76.00     76.00     74.00     74.00     74.00     74.00
  PA   :  93.00    101.00     99.00     91.00     95.00     99.00    101.00
  SD   :  48.00     55.00     51.00     58.00     47.00     47.00     48.00
  TX   :  71.00     75.00     95.00     95.00     91.00     94.00     76.00
  UT   :  40.00     40.00     40.00     45.00     45.00     43.00     45.00
  WA   : 124.00    132.00    140.00    143.00    144.00    146.00    140.00
  WI   :  60.00     45.00     60.00     40.00     50.00     55.00     56.00
  WY   :  60.00     58.00     60.00     63.00     64.00     67.00     67.00
       :
  US   : 71.10     76.80     76.40     78.20     74.10     73.60     73.10
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
                Prices Received:  Other Hay, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Nov   :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   :  68.00     80.00    102.00     91.00     86.00               61.00
  CA   :  98.00    108.00    103.00    107.00     87.00    104.00    106.00
  CO   : 110.00    110.00    110.00    105.00    106.00    105.00     98.00
  ID   :  70.00     75.00     80.00     90.00     80.00     65.00     55.00
  IL   :  84.00     87.00     86.00     81.00     80.00     80.00     76.00
  IA   :  75.00     74.00     75.00     71.00     69.00     73.00     67.00
  KS   :  72.00     74.00     72.00     76.00     66.00     64.00     65.00
  KY   :  71.00     68.00     67.00     70.00     70.00     72.00     73.00
  MI   : 100.00     95.00    100.00     90.00     90.00     95.00     85.00
  MN   :  63.00     68.00     64.00     52.00     55.00     41.00     57.00
  MO   :  65.00     65.00     65.00     65.00     65.00     65.00     66.00
  MT   :  71.00     70.00     66.00     66.00     63.00     60.00     61.00
  NE   :  62.00     62.00     63.00     56.00     57.00     56.00     54.00
  NV   :  85.00     95.00     95.00     90.00     95.00     91.00     93.00
  NM   :  95.00     97.00     92.00     96.00    102.00     96.00     98.00
  NY   :  88.00     85.00     92.00    106.00     76.00     76.00     89.00
  ND   :  42.00     42.00     41.00     40.00     41.00     37.00     38.00
  OH   :  95.00     90.00     90.00     80.00     80.00     70.00     75.00
  OK   :  51.00     59.00     45.00     66.00     58.00     65.00     66.00
  OR   :  95.00     95.00     90.00     95.00     94.00     94.00     95.00
  PA   : 125.00    129.00    131.00    133.00    131.00    129.00    117.00
  SD   :  65.00     60.00     60.00     55.00     45.00     45.00     41.00
  TX   :  63.00     62.00     62.00     60.00     60.00     57.00     60.00
  UT   :  72.00     70.00     70.00     68.00     67.00     60.00     60.00
  WA   : 151.00    146.00    138.00    137.00    144.00    123.00    137.00
  WI   :  65.00     65.00     65.00     70.00     80.00     81.00     70.00
  WY   :  80.00     80.00     80.00     80.00     79.00     71.00     71.00
       :
  US   :  75.80     76.10     76.40     76.80     76.30     72.20     78.60
       :
       :                               1996-97
       :
  AZ   :  87.00     75.00     60.00     60.00     50.00     74.00    132.00
  AR 3/:
  CA    :  92.00     91.00     93.00    100.00     98.00    108.00     95.00
  CO   : 110.00    115.00    110.00    105.00    105.00    105.00    105.00
  ID   :  76.00     74.00     77.00     73.00     80.00     81.00     80.00
  IL   :  96.00     92.00     90.00     76.00     78.00     82.00     80.00
  IA   :  74.00     77.00     73.00     80.00     77.00     77.00     76.00
  KS   :  71.00     68.00     74.00     76.00     66.00     70.00     74.00
  KY   :  66.00     63.00     59.00     59.00     62.00     65.00     72.00
  MI   : 100.00    110.00     95.00     70.00     85.00     90.00     90.00
  MN   :  70.00     67.00     63.00     69.00     73.00     73.00     68.00
  MO   :  64.00     65.00     64.00     61.00     60.00     65.00     65.00
  MT   :  95.00     89.00     71.00     71.00     73.00     72.00     71.00
  NE   :  50.00     53.00     53.00     54.00     55.00     56.00     61.00
  NV   :  90.00     86.00     78.00     85.00     85.00     90.00     87.00
  NM   : 103.00    103.00    100.00    103.00     90.00     88.00     95.00
  NY   :  89.00     85.00     71.00     75.00     60.00     79.00     88.00
  ND   :  47.00     44.00     43.00     48.00     48.00     46.00     44.00
  OH   : 100.00    110.00     95.00     80.00     95.00     80.00    100.00
  OK   :  59.00     59.00     45.00     48.00     57.00     59.00     68.00
  OR   :  85.00     80.00     90.00     92.00     95.00     90.00     90.00
  PA   : 107.00    111.00    115.00    103.00    113.00    120.00    120.00
  SD   :  64.00     67.00     67.00     57.00     55.00     60.00     65.00
  TX   :  72.00     71.00     70.00     60.00     59.00     56.00     58.00
  UT   :  55.00     55.00     55.00     60.00     60.00     60.00     70.00
  WA   : 142.00    137.00    126.00    128.00    127.00    136.00    139.00
  WI   :  70.00     65.00     62.00     70.00     65.00     60.00     65.00
  WY   :  85.00     85.00     78.00     74.00     77.00     80.00     80.00
       :
  US   :  82.30     83.40     76.00     73.20     75.40     74.80     76.20
       :
       :                               1996-97
       :
  AZ   :  63.00     96.00     93.00     53.00     47.00     62.00     69.00
  AR 3/:  68.00     56.00     53.00
  CA   :  71.00     77.00     83.00     78.00     82.00     71.00     81.00
  CO   :  74.00     75.00     76.00     75.00     81.00     87.00     85.00
  ID   :  60.00     63.00     67.00     71.00     66.00     74.00     76.00
  IL   :  63.00     63.00     73.00     70.00     73.00     78.00     80.00
  IN 3/:  84.00     91.00     79.00
  IA   :  65.00     72.00     76.00     67.00     66.00     66.00     74.00
  KS   :  59.00     58.00     58.00     57.00     57.00     58.00     69.00
  KY   :  66.00     64.00     66.00     73.00     80.00     77.00     74.00
  MI   :  65.00     75.00     75.00     70.00     65.00     70.00     80.00
  MN   :  53.00     53.00     58.00     54.00     51.00     51.00     62.00
  MO   :  60.00     62.00     62.00     62.00     60.00     61.00     60.00
  MT   :  57.00     56.00     55.00     55.00     58.00     59.00     58.00
  NE   :  44.00     43.00     43.00     48.00     49.00     51.00     47.00
  NV   :  85.00     98.00     55.00     75.00     92.00     79.00     64.00
  NM   :  94.00     97.00     99.00     97.00    102.00     94.00     91.00
  NY   :  80.00     70.00     69.00     68.00     69.00     55.00     75.00
  ND   :  32.00     36.00     32.00     35.00     36.00     34.00     35.00
  OH   :  60.00     60.00     60.00     75.00     80.00     90.00     90.00
  OK   :  60.00     61.00     67.00     57.00     60.00     66.00     60.00
  OR   :  76.00     76.00     76.00     74.00     74.00     74.00     74.00
  PA   :  93.00    101.00     99.00     91.00     95.00     99.00    101.00
  SD   :  48.00     55.00     51.00     58.00     47.00     47.00     48.00
  TX   :  71.00     75.00     95.00     95.00     91.00     94.00     76.00
  UT   :  40.00     40.00     40.00     45.00     45.00     43.00     45.00
  WA   : 124.00    132.00    140.00    143.00    144.00    146.00    140.00
  WI   :  60.00     45.00     60.00     40.00     50.00     55.00     56.00
  WY   :  60.00     58.00     60.00     63.00     64.00     67.00     67.00
       :
  US   : 71.10     76.80     76.40     78.20     74.10     73.60     73.10
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
                Prices Received:  Other Hay, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Nov   :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May
------------------------------------------------------------------------------
       :                           Dollars per Ton
       :
       :                               1997-98
       :
  AZ   :  68.00     80.00    102.00     91.00     86.00               61.00
  CA   :  98.00    108.00    103.00    107.00     87.00    104.00    106.00
  CO   : 110.00    110.00    110.00    105.00    106.00    105.00     98.00
  ID   :  70.00     75.00     80.00     90.00     80.00     65.00     55.00
  IL   :  84.00     87.00     86.00     81.00     80.00     80.00     76.00
  IA   :  75.00     74.00     75.00     71.00     69.00     73.00     67.00
  KS   :  72.00     74.00     72.00     76.00     66.00     64.00     65.00
  KY   :  71.00     68.00     67.00     70.00     70.00     72.00     73.00
  MI   : 100.00     95.00    100.00     90.00     90.00     95.00     85.00
  MN   :  63.00     68.00     64.00     52.00     55.00     41.00     57.00
  MO   :  65.00     65.00     65.00     65.00     65.00     65.00     66.00
  MT   :  71.00     70.00     66.00     66.00     63.00     60.00     61.00
  NE   :  62.00     62.00     63.00     56.00     57.00     56.00     54.00
  NV   :  85.00     95.00     95.00     90.00     95.00     91.00     93.00
  NM   :  95.00     97.00     92.00     96.00    102.00     96.00     98.00
  NY   :  88.00     85.00     92.00    106.00     76.00     76.00     89.00
  ND   :  42.00     42.00     41.00     40.00     41.00     37.00     38.00
  OH   :  95.00     90.00     90.00     80.00     80.00     70.00     75.00
  OK   :  51.00     59.00     45.00     66.00     58.00     65.00     66.00
  OR   :  95.00     95.00     90.00     95.00     94.00     94.00     95.00
  PA   : 125.00    129.00    131.00    133.00    131.00    129.00    117.00
  SD   :  65.00     60.00     60.00     55.00     45.00     45.00     41.00
  TX   :  63.00     62.00     62.00     60.00     60.00     57.00     60.00
  UT   :  72.00     70.00     70.00     68.00     67.00     60.00     60.00
  WA   : 151.00    146.00    138.00    137.00    144.00    123.00    137.00
  WI   :  65.00     65.00     65.00     70.00     80.00     81.00     70.00
  WY   :  80.00     80.00     80.00     80.00     79.00     71.00     71.00
       :
  US   :  75.80     76.10     76.40     76.80     76.30     72.20     78.60
       :
       :                               1996-97
       :
  AZ   :  87.00     75.00     60.00     60.00     50.00     74.00    132.00
  AR 3/:
  CA   :  68.00     83.00     89.00     87.00     89.00     92.00     91.00
  CO   :  87.00     88.00     98.00     95.00    100.00    110.00    115.00
  ID   :  84.00     83.00     85.00     89.00     90.00     76.00     74.00
  IL   :  85.00     87.00     92.00     92.00     96.00     96.00     92.00
  IN 3/:
  IA   :  77.00     73.00     77.00     75.00     77.00     74.00     77.00
  KS   :  70.00     70.00     70.00     73.00     75.00     71.00     68.00
  KY   :  72.00     68.00     67.00     69.00     68.00     66.00     63.00
  MI   :  90.00    100.00    115.00    105.00    110.00    100.00    110.00
  MN   :  60.00     73.00     74.00     75.00     71.00     70.00     67.00
  MO   :  61.00     61.00     66.00     64.00     65.00     64.00     65.00
  MT   :  60.00     72.00     88.00     93.00     93.00     95.00     89.00
  NE   :  44.00     49.00     51.00     49.00     51.00     50.00     53.00
  NV   :  85.00     84.00     85.00    100.00     85.00     90.00     86.00
  NM   : 101.00     98.00    101.00    104.00    108.00    103.00    103.00
  NY   :  65.00     79.00     76.00     79.00     84.00     89.00     85.00
  ND   :  35.00     37.00     40.00     45.00     45.00     47.00     44.00
  OH   : 100.00    115.00    115.00    120.00    100.00    100.00    110.00
  OK   :  60.00     60.00     75.00     60.00     54.00     59.00     59.00
  OR   :  76.00     76.00     80.00     80.00     82.00     85.00     80.00
  PA   : 105.00    113.00    114.00    118.00    111.00    107.00    111.00
  SD   :  47.00     53.00     58.00     62.00     64.00     64.00     67.00
  TX   :  76.00     79.00     80.00     78.00     78.00     72.00     71.00
  UT   :  48.00     46.00     53.00     53.00     53.00     55.00     55.00
  WA   : 147.00    138.00    138.00    132.00    137.00    142.00    137.00
  WI   :  61.00     70.00     74.00     68.00     70.00     70.00     65.00
  WY   :  67.00     70.00     74.00     80.00     85.00     85.00     85.00
       :
  US   :  73.30     73.90     79.40     77.40     80.10     82.30     83.40
------------------------------------------------------------------------------
1/  April - March for AZ;  May - April for AR, CA, GA, KS, KY, MO, NV, NM, OK,
    TX and UT; June - May for all other estimated States;  April - May for US.
2/  Second year.
3/  Estimates discontinued.
 
 
                Prices Received:  Dry Beans, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :    Sep    :    Oct    :    Nov    :    Dec    :   Jan 2/  :    Feb
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
       :                               1997-98
       :
  CA   :  31.10       30.00       29.70       29.60       29.10       28.60
  CO   :  15.50       15.70       17.80       19.20       22.10       22.90
  ID   :  18.90       19.30       19.60       20.30       21.70       22.50
  MI   :  14.70       16.70       18.00       20.90       20.90       20.10
  MN   :  15.90       16.00       16.50       17.70       18.60       20.60
  NE   :  16.80       16.40       17.40       18.60       20.80       21.10
  ND   :  14.60       14.60       16.00       18.10       19.00       19.90
       :
  US   :  16.20       16.90       18.60       20.30       21.10       21.20
       :
       :                               1996-97
       :
  CA   :  37.20       36.10       37.70       38.70       38.90       39.60
  CO   :  26.00       23.60       23.20       22.20       21.30       21.10
  ID   :  25.00       25.10       24.10       24.00       24.20       24.50
  MI   :  24.10       24.00       22.90       22.00       21.40       20.10
  MN   :  26.50       24.40       26.10       21.90       23.50       21.30
  NE   :  24.30       23.10       20.70       19.90       19.20       19.10
  ND   :  22.00       22.20       21.30       20.60       19.80       19.10
       :
  US   :  24.40       24.00       25.10       24.10       23.20       23.60
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
               Prices Received:  Dry Beans, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :    Mar    :    Apr    :    May    :    Jun    :    Jul    :    Aug
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
       :                               1997-98
       :
  CA   :  28.10       28.60       27.80       28.60       30.40       31.20
  CO   :  19.90       2150       21.00       21.60       21.50       20.20
  ID   :  22.00       21.80       21.60       22.00       21.40       21.10
  MI   :  18.80       20.00       18.80       19.00       19.00       17.10
  MN   :  19.80       17.70       17.20       18.00       21.10       19.70
  NE   :  21.00       20.30       19.70       20.40       20.30       19.70
  ND   :  17.60       17.90       16.90       18.00       19.20       17.50
       :
  US   :  20.20       20.80       20.80       20.90       21.30       19.60
       :
       :                               1996-97
       :
  CA   :  39.50       39.40       39.60       38.70       39.10       37.80
  CO   :  19.90       19.70       19.90       20.40       19.40       18.30
  ID   :  23.70       23.00       23.10       23.40       23.00       20.40
  MI   :  20.60       20.90       18.90       18.50       17.30       15.60
  MN   :  21.90       17.40       18.30       17.30       18.90          3/
  NE   :  19.40       19.00       19.50       19.40       18.80       17.70
  ND   :  18.10       16.90       16.10       17.40       17.10       15.50
       :
  US   :  23.30       23.00       22.20       21.20       21.90       20.40
------------------------------------------------------------------------------
1/  September - August for all estimated States.
2/  Second year.
3/  Price not published to avoid disclosure of individual buyers.
 
 
 
                 Prices Received:  Peanuts, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   Aug   :   Sep   :   Oct   :   Nov   :   Dec   :  Jan 2/ :   Feb
------------------------------------------------------------------------------
       :                         Dollars per Pound
       :
       :                               1997-98
       :
  AL   :            .301      .278      .283
  FL   :            .282      .276      .327
  GA   :            .300      .307      .299      .304
  NC   :                      .271      .253      .330
  TX   :            .263      .242      .230      .288
  VA   :            .319      .290      .293      .350
       :
  US   :            .297      .279      .250      .307
       :
       :                               1996-97
       :
  AL   :            .287      .275      .263      .286
  FL   :            .286      .278      .281
  GA   :            .299      .296      .296      .314
  NC   :            .292      .283      .250      .244
  TX   :            .251      .235      .268      .316
  VA   :            .295      .294      .250      .262
       :
  US   :            .294      .276      .271      .281
------------------------------------------------------------------------------
1/  August - February for all estimated States.
2/  Second year.
 
 
 
                Prices Received:  All Rice, United States by Month,
                  for Marketing Years, 1995-96 through 1997-98 1/
------------------------------------------------------------------------------
 Year  :    Aug    :    Sep    :    Oct    :    Nov    :    Dec    :   Jan 2/
------------------------------------------------------------------------------
       :                          Dollars per Cwt
       :
1997-98:   9.94        9.92       10.00        9.82        9.77        9.57
1996-97:  10.10       10.00        9.66        9.41        9.82        9.95
1995-96:   7.77        8.01        8.84        9.21        9.45        9.36
       :----------------------------------------------------------------------
       :    Feb    :    Mar    :    Apr    :    May    :    Jun    :    Jul
       :----------------------------------------------------------------------
       :                          Dollars per Cwt
       :
1997-98:   9.75        9.67        9.40        9.38        9.58        9.58
1996-97:  10.10       10.20       10.30       10.20        9.90       10.00
1995-96:   9.19        9.20        9.35        9.73        9.77        9.81
------------------------------------------------------------------------------
1/  August - July for US.
2/  Second year.
 
 
 
                 Prices Received: Cottonseed, by State and Month,
                for Marketing Year, August 1997 - February 1998 1/
---------------------------------------------------------------------------
          :        :        :        :        :        :        :
 State    :   Aug  :  Sep   :  Oct   :  Nov   :  Dec   :   Jan  :   Feb
          :        :        :        :        :        :        :
---------------------------------------------------------------------------
          :                        Dollars Per Ton
          :
AL        :                   109.00   112.00   110.00   111.00
AZ        :              2/   130.00   137.00   135.00   130.00
AR        :                   106.00   106.00   111.00       2/
CA        :              2/   171.00   175.00   177.00       2/
FL        :
GA        :          101.00   105.00   108.00   109.00   109.00   107.00
KS        :
LA        :                   110.00   110.00   120.00
MS        :                   100.00   112.00   110.00       2/
MO        :
NM        :
NC        :              2/   109.00   116.00   115.00   111.00
OK        :
SC        :
TN        :                   115.00   115.00   120.00   120.00
TX        : 112.00   111.00   120.00   116.00   113.00   111.00   108.00
VA        :
          :
US        : 112.00   115.00   119.00   124.00   122.00   121.00   107.00
-----------------------------------------------------------------------------
1/  Revised. Monthly prices available only for major cotton producing states.
2/  Not published to avoid disclosure of individual operations.
 
 
 
 
            Prices Received:  Upland Cotton, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98
------------------------------------------------------------------------------
 State :     Aug   :    Sep   :    Oct   :    Nov   :    Dec   :   Jan 1/
------------------------------------------------------------------------------
       :                         Dollars per Pound
       :
       :                               1997-98
       :
  AL   :       2/         2/       .682       .685       .680       .669
  AZ   :       2/       .692       .666       .650       .640       .606
  AR   :     .661       .687       .684       .676       .634       .632
  CA   :     .684         2/       .769       .747       .697       .734
  GA   :     .695       .700       .722       .716       .680       .638
  LA   :     .629       .658       .677       .666       .635       .641
  MS   :     .679       .689       .667       .660       .637       .637
  NC   :       2/       .741       .688       .682       .654       .641
  TN   :     .634       .642       .658       .699       .637       .617
  TX   :     .682       .668       .646       .625       .581       .559
       :
  US   :     .670       .696       .694       .679       .638       .611
       :
       :                                 1996-97
       :
  AL   :       2/         2/       .729       .700       .726       .705
  AZ   :     .677       .729       .670       .683       .721       .688
  AR   :     .750       .730       .733       .707       .711       .675
  CA   :     .770       .776       .756       .770       .775       .766
  GA   :     .777       .740       .727       .730       .704       .689
  LA   :     .736       .705       .691       .664       .657       .646
  MS   :     .735       .726       .717       .689       .660       .663
  NC   :     .722       .722       .733       .746       .703       .714
  TN   :     .750       .705       .706       .669       .675       .668
  TX   :     .705       .691       .654       .650       .654       .634
       :
  US   :     .719       .716       .715       .697       .693       .679
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
            Prices Received:  Upland Cotton, by State and Month,
            for Marketing Years, 1996-97 and 1997-98 (continued)
------------------------------------------------------------------------------
 State :     Feb    :    Mar   :   Apr   :    May    :   Jun    :   Jul
------------------------------------------------------------------------------
       :                         Dollars per Pound
       :
       :                               1997-98
       :
  AL   :     .649       .643       .631         2/       .690         2/
  AZ   :     .609       .614       .583       .582       .703         2/
  AR   :     .664       .643       .617       .633       .673       .665
  CA   :     .713       .713       .686       .715       .775         2/
  GA   :     .629       .634       .615       .645       .685       .677
  LA   :     .629       .625       .610       .633       .652       .652
  MS   :     .633       .631       .640       .644       .676       .665
  NC   :     .638       .656       .626       .630       .689         2/
  TN   :     .627       .629       .630       .630       .685       .665
  TX   :     .579       .591       .599       .608       .679       .703
       :
  US   :     .625       .639       .636       .635       .697       .680
       :
       :                                 1996-97
       :
  AL   :     676       .671         2/         2/         2/       .677
  AZ   :     .690       .737       .688       .704         2/         2/
  AR   :     .667       .671       .674       .662       .670       .663
  CA   :     .776       .774       .737       .755       .745       .743
  GA   :     .680       .688       .664       .695       .675       .697
  LA   :     .655       .647       .622       .616       .636       .625
  MS   :     .671       .674       .662       .660       .655       .661
  NC   :     .701       .711       .678       .694       .691         2/
  TN   :     .662       .665       .642       .636       .638       .654
  TX   :     .656       .653       .653       .660       .668       .669
       :
  US   :     .681       .693       .676       .683       .671       .675
------------------------------------------------------------------------------
1/  Second year.
2/  Insufficient sales to establish a price.
 
 
                Prices Received: All Barley, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :  3.08      2.90        3/      2.90        3/        3/        3/
  CO   :  3.03      2.56      3.24      3.14      2.92      3.02      2.74
  ID   :  2.70      3.13      2.99      2.93      2.72      2.66      2.98
  MN   :  2.22      2.06      2.02      1.84      1.86      2.09      1.95
  MT   :  2.62      2.42      2.83      3.00      2.72      2.76      3.01
  ND   :  2.08      2.07      1.95      1.87      1.94      2.13      2.10
  OR   :  2.68      2.50      2.56      2.28      2.47      2.43      2.49
  SD   :  2.35      2.43      2.12      2.08      2.30      2.44      2.42
  UT   :  2.74      2.57      2.36      2.25      2.26      2.33      2.38
  WA   :  2.49      2.65      2.40      2.28      2.38      2.32      2.37
  WY   :  2.46      2.32      3.29      3.32      3.39      3.37      3.09
       :
  US   :  2.29      2.25      2.27      2.35      2.38      2.44      2.61
       :
       :                               1996-97
       :
  CA   :  4.01      4.13      3.85      3.76      3.42        3/      3.04
  CO   :    3/        3/      3.18      3.15      3.04      3.03      2.99
  ID   :  3.58      3.56      3.29      3.38      3.15      2.83      3.13
  MN   :  3.02      3.18      2.96      2.74      2.48      2.29      2.32
  MT   :  3.34      3.28      3.26      3.27      3.25      3.05      3.19
  ND   :  3.18      3.49      3.10      2.74      2.51      2.58      2.27
  OR   :  3.69      3.83      3.13      3.02      2.77      2.60      2.56
  SD   :  3.42      3.32      2.91      2.74      2.69      2.41      2.65
  UT   :  3.84      3.73      3.25      2.98      3.08      3.05      2.96
  WA   :  3.39      3.48      3.02      2.99      2.71      2.45      2.43
  WY   :  3.24      3.36      3.12      3.36      3.33      3.37      3.28
       :
  US   :  3.45      3.55      3.17      2.99      2.78      2.69      2.65
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
              Prices Received: All Barley, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :    3/      2.83      2.80      2.76        3/        3/      2.34
  CO   :  2.14      2.15      2.50      2.40      2.49      2.16      2.04
  ID   :  2.84      2.78      2.91      2.97      2.61      2.68      2.22
  MN   :  1.88      1.77      1.69      1.79      1.75      1.82      1.73
  MT   :  2.88      2.92      2.79      2.82      2.52      2.26      2.22
  ND   :  2.01      2.04      1.95      1.96      1.87      1.78      1.85
  OR   :  2.38      2.45      2.22      2.18      2.38      2.04      2.21
  SD   :  2.35      2.28      2.02      2.08      2.14      2.42      2.24
  UT   :  2.38      2.34      2.34      2.29      2.37      2.15      2.14
  WA   :  2.29      2.23      2.11      2.24      1.97      1.90      1.87
  WY   :  3.40      3.12      2.94      2.94      2.79      1.92      2.10
       :
  US   :  2.43      2.42      2.42      2.40      2.16      2.13      1.93
       :
       :                               1996-97
       :
  CA   :    3/      3.06        3/      3.03        3/      3.08      2.90
  CO   :  3.10      2.64      2.41      2.40      2.61      3.03      2.56
  ID   :  3.07      3.23      3.10      3.06      2.74      2.70      3.13
  MN   :  2.26      2.25      2.17      2.20      2.24      2.22      2.06
  MT   :  3.12      2.93      3.10      2.71      2.56      2.62      2.42
  ND   :  2.26      2.24      2.22      2.17      2.10      2.08      2.07
  OR   :  2.72      2.66      2.61      2.55      2.57      2.68      2.50
  SD   :  2.37      2.27      2.29      2.46      2.20      2.35      2.43
  UT   :  2.60      2.63      2.59      2.69      2.74      2.74      2.57
  WA   :  2.42      2.54      2.39      2.49      2.47      2.49      2.65
  WY   :  3.51      2.99      3.35      3.48      2.59      2.46      2.32
       :
  US   :  2.67      2.52      2.45      2.37      2.29      2.29      2.25
------------------------------------------------------------------------------
1/  June - May for CA;  July - June for all other estimated States;
    June - May for US.
2/  Second year.
3/  Not published to avoid disclosure of individual operations.
 
 
              Prices Received:  Feed Barley, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :  3.08      2.90        3/      2.90        3/        3/        3/
  CO   :  3.03      2.56      2.20      2.09      2.08      2.02      2.30
  ID   :  2.51      2.56      2.37      2.23      2.25      2.41      2.38
  MN   :  2.01      2.04      1.82      1.73      1.81      1.80      1.81
  MT   :  2.24      2.27      2.17      2.06      2.03      2.13      2.29
  ND   :  1.98      1.94      1.74      1.73      1.82      1.93      1.84
  OR   :  2.62      2.50      2.50      2.28      2.42      2.43      2.47
  SD   :  2.17      2.08      1.93      1.78      1.77      1.89      1.76
  UT   :  2.74      2.57      2.36      2.25      2.26      2.33      2.38
  WA   :  2.54      2.47      2.39      2.27      2.33      2.29      2.32
  WY   :  2.46      2.32        3/       .668
  TX   :     .705       .691       .654       .650       .654       .634
       :
  US   :     .719       .716       .715       .697       .693       .679
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
            Prices Received:  Upland Cotton, by State and Month,
            for Marketing Years, 1996-97 and 1997-98 (continued)
------------------------------------------------------------------------------
 State :     Feb    :    Mar   :   Apr   :    May    :   Jun    :   Jul
------------------------------------------------------------------------------
       :                         Dollars per Pound
       :
       :                               1997-98
       :
  AL   :     .649       .643       .631         2/       .690         2/
  AZ   :     .609       .614       .583       .582       .703         2/
  AR   :     .664       .643       .617       .633       .673       .665
  CA   :     .713       .713       .686       .715       .775         2/
  GA   :     .629       .634       .615       .645       .685       .677
  LA   :     .629       .625       .610       .633       .652       .652
  MS   :     .633       .631       .640       .644       .676       .665
  NC   :     .638       .656       .626       .630       .689         2/
  TN   :     .627       .629       .630       .630       .685       .665
  TX   :     .579       .591       .599       .608       .679       .703
       :
  US   :     .625       .639       .636       .635       .697       .680
       :
       :                                 1996-97
       :
  AL   :     676       .671         2/         2/         2/       .677
  AZ   :     .690       .737       .688       .704         2/         2/
  AR   :     .667       .671       .674       .662       .670       .663
  CA   :     .776       .774       .737       .755       .745       .743
  GA   :     .680       .688       .664       .695       .675       .697
  LA   :     .655       .647       .622       .616       .636       .625
  MS   :     .671       .674       .662       .660       .655       .661
  NC   :     .701       .711       .678       .694       .691         2/
  TN   :     .662       .665       .642       .636       .638       .654
  TX   :     .656       .653       .653       .660       .668       .669
       :
  US   :     .681       .693       .676       .683       .671       .675
------------------------------------------------------------------------------
1/  Second year.
2/  Insufficient sales to establish a price.
 
 
                Prices Received: All Barley, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :  3.08      2.90        3/      2.90        3/        3/        3/
  CO   :  3.03      2.56      3.24      3.14      2.92      3.02      2.74
  ID   :  2.70      3.13      2.99      2.93      2.72      2.66      2.98
  MN   :  2.22      2.06      2.02      1.84      1.86      2.09      1.95
  MT   :  2.62      2.42      2.83      3.00      2.72      2.76      3.01
  ND   :  2.08      2.07      1.95      1.87      1.94      2.13      2.10
  OR   :  2.68      2.50      2.56      2.28      2.47      2.43      2.49
  SD   :  2.35      2.43      2.12      2.08      2.30      2.44      2.42
  UT   :  2.74      2.57      2.36      2.25      2.26      2.33      2.38
  WA   :  2.49      2.65      2.40      2.28      2.38      2.32      2.37
  WY   :  2.46      2.32      3.29      3.32      3.39      3.37      3.09
       :
  US   :  2.29      2.25      2.27      2.35      2.38      2.44      2.61
       :
       :                               1996-97
       :
  CA   :  4.01      4.13      3.85      3.76      3.42        3/      3.04
  CO   :    3/        3/      3.18      3.15      3.04      3.03      2.99
  ID   :  3.58      3.56      3.29      3.38      3.15      2.83      3.13
  MN   :  3.02      3.18      2.96      2.74      2.48      2.29      2.32
  MT   :  3.34      3.28      3.26      3.27      3.25      3.05      3.19
  ND   :  3.18      3.49      3.10      2.74      2.51      2.58      2.27
  OR   :  3.69      3.83      3.13      3.02      2.77      2.60      2.56
  SD   :  3.42      3.32      2.91      2.74      2.69      2.41      2.65
  UT   :  3.84      3.73      3.25      2.98      3.08      3.05      2.96
  WA   :  3.39      3.48      3.02      2.99      2.71      2.45      2.43
  WY   :  3.24      3.36      3.12      3.36      3.33      3.37      3.28
       :
  US   :  3.45      3.55      3.17      2.99      2.78      2.69      2.65
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
              Prices Received: All Barley, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :    3/      2.83      2.80      2.76        3/        3/      2.34
  CO   :  2.14      2.15      2.50      2.40      2.49      2.16      2.04
  ID   :  2.84      2.78      2.91      2.97      2.61      2.68      2.22
  MN   :  1.88      1.77      1.69      1.79      1.75      1.82      1.73
  MT   :  2.88      2.92      2.79      2.82      2.52      2.26      2.22
  ND   :  2.01      2.04      1.95      1.96      1.87      1.78      1.85
  OR   :  2.38      2.45      2.22      2.18      2.38      2.04      2.21
  SD   :  2.35      2.28      2.02      2.08      2.14      2.42      2.24
  UT   :  2.38      2.34      2.34      2.29      2.37      2.15      2.14
  WA   :  2.29      2.23      2.11      2.24      1.97      1.90      1.87
  WY   :  3.40      3.12      2.94      2.94      2.79      1.92      2.10
       :
  US   :  2.43      2.42      2.42      2.40      2.16      2.13      1.93
       :
       :                               1996-97
       :
  CA   :    3/      3.06        3/      3.03        3/      3.08      2.90
  CO   :  3.10      2.64      2.41      2.40      2.61      3.03      2.56
  ID   :  3.07      3.23      3.10      3.06      2.74      2.70      3.13
  MN   :  2.26      2.25      2.17      2.20      2.24      2.22      2.06
  MT   :  3.12      2.93      3.10      2.71      2.56      2.62      2.42
  ND   :  2.26      2.24      2.22      2.17      2.10      2.08      2.07
  OR   :  2.72      2.66      2.61      2.55      2.57      2.68      2.50
  SD   :  2.37      2.27      2.29      2.46      2.20      2.35      2.43
  UT   :  2.60      2.63      2.59      2.69      2.74      2.74      2.57
  WA   :  2.42      2.54      2.39      2.49      2.47      2.49      2.65
  WY   :  3.51      2.99      3.35      3.48      2.59      2.46      2.32
       :
  US   :  2.67      2.52      2.45      2.37      2.29      2.29      2.25
------------------------------------------------------------------------------
1/  June - May for CA;  July - June for all other estimated States;
    June - May for US.
2/  Second year.
3/  Not published to avoid disclosure of individual operations.
 
 
              Prices Received:  Feed Barley, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :  3.08      2.90        3/      2.90        3/        3/        3/
  CO   :  3.03      2.56      2.20      2.09      2.08      2.02      2.30
  ID   :  2.51      2.56      2.37      2.23      2.25      2.41      2.38
  MN   :  2.01      2.04      1.82      1.73      1.81      1.80      1.81
  MT   :  2.24      2.27      2.17      2.06      2.03      2.13      2.29
  ND   :  1.98      1.94      1.74      1.73      1.82      1.93      1.84
  OR   :  2.62      2.50      2.50      2.28      2.42      2.43      2.47
  SD   :  2.17      2.08      1.93      1.78      1.77      1.89      1.76
  UT   :  2.74      2.57      2.36      2.25      2.26      2.33      2.38
  WA   :  2.54      2.47      2.39      2.27      2.33      2.29      2.32
  WY   :  2.46      2.32        3/      1.94      2.20      1.92      1.92
       :
  US   :  2.26      2.14      1.96      1.96      2.09      2.17      2.15
       :
       :                               1996-97
       :
  CA   :  4.01      4.13      3.85      3.76      3.42        3/      3.04
  CO   :    3/        3/      3.16      3.06      2.80      2.62      2.57
  ID   :  3.59      3.64      3.65      3.14      2.82      2.60      2.51
  MN   :  3.00      3.17      2.83      2.72      2.45      2.25      2.23
  MT   :  3.30      3.22      3.27      2.81      2.58      2.44      2.35
  ND   :  2.95      3.17      2.80      2.46      2.26      2.20      2.14
  OR   :  3.69      3.83      3.13      3.02      2.77      2.60      2.55
  SD   :  3.17      3.17      2.81      2.58      2.62      2.34      2.50
  UT   :  3.84      3.73      3.25      2.98      3.08      3.05      2.96
  WA   :  3.39      3.48      3.02      2.96      2.67      2.38      2.38
  WY   :  3.24      3.36      3.30      3.06      2.77      2.83      2.85
       :
  US   :  3.43      3.57      3.12      2.75      2.43      2.40      2.30
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
              Prices Received:  Feed Barley, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :    3/      2.83      2.80      2.76        3/        3/      2.34
  CO   :  2.14      2.15      2.21      2.32      2.02      2.16      2.04
  ID   :  2.16      2.37      2.42      2.33      2.26      2.22      2.21
  MN   :  1.77      1.72      1.65      1.64      1.51      1.50      1.64
  MT   :  2.01      2.13      2.14      2.04      2.02      1.92      2.06
  ND   :  1.84      1.82      1.75      1.68      1.55      1.54      1.53
  OR   :  2.38      2.37      2.22      2.18      2.38      2.04      2.21
  SD   :  1.85      1.90      1.91      1.76      1.86      1.90      1.52
  UT   :  2.38      2.34      2.34      2.29      2.37      2.15      2.14
  WA   :  2.26      2.15      2.08      2.19      1.91      1.83      1.84
  WY   :  2.04      2.07      2.00      2.11      1.90      1.92      2.10
       :
  US   :  2.03      2.09      2.02      1.99      1.90      1.91      1.82
       :
       :                               1996-97
       :
  CA   :    3/      3.06        3/      3.03        3/      3.08      2.90
  CO   :  2.51      2.61      2.41      2.40      2.61      3.03      2.56
  ID   :  2.66      2.63      2.63      2.51      2.61      2.51      2.56
  MN   :  2.21      2.05      2.15      1.98      1.94      2.01      2.04
  MT   :  2.35      2.34      2.34      2.37      2.22      2.24      2.27
  ND   :  2.07      2.04      2.03      2.01      1.99      1.98      1.94
  OR   :  2.66      2.59      2.58      2.55      2.57      2.62      2.50
  SD   :  2.14      1.99      1.90      2.10      2.05      2.17      2.08
  UT   :  2.60      2.63      2.59      2.69      2.74      2.74      2.57
  WA   :  2.41      2.50      2.39      2.45      2.42      2.54      2.47
  WY   :  2.78      2.76      2.50      2.75      2.59      2.46      2.32
       :
  US   :  2.31      2.29      2.23      2.21      2.26      2.26      2.14
------------------------------------------------------------------------------
1/  June - May for CA;  July - June for all other estimated States;
    June - May for US.
2/  Second year.
3/  Not published to avoid disclosure of individual operations.
 
 
             Prices Received:  Malting Barley, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  ID   :  3.01      3.48      3.31      3.21      3.17      3.01      3.10
  MN   :  2.27      2.12      2.09      2.42      1.99      2.25        3/
  MT   :  3.29      2.97      3.29      3.23      3.14      3.07      3.19
  ND   :  2.21      2.17      2.08      2.08      2.32      2.41      2.33
  SD   :  2.48      2.47      2.18      2.35      2.52      2.65      2.47
  WA   :  2.32      3.12        3/      2.90      2.87      2.72      2.86
       :
  US   :  2.32      2.38      2.45      2.82      2.93      2.81      2.92
       :
       :                               1996-97
       :
  ID   :  3.57      3.36      3.20      3.44      3.28      3.10      3.31
  MN   :  3.30      3.21      3.05      2.95      2.52      2.86      2.60
  MT   :  3.43      3.45      3.26      3.37      3.42      3.46      3.47
  ND   :  3.53      3.63      3.34      2.87      2.75      2.75      2.44
  SD   :  3.55      3.61      3.23      2.98      2.74      2.66      2.72
  WA   :    3/        3/        3/      3.52      3.19      3.04      3.10
       :
  US   :  3.52      3.52      3.22      3.14      3.03      3.01      3.04
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
             Prices Received:  Malting Barley, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  ID   :  3.17      3.13      3.18      3.23      2.95      2.97      2.78
  MN   :  1.99      1.95      2.02      2.15      2.04      2.25      1.90
  MT   :  3.14      3.06      3.11      3.07      2.74      2.77      2.75
  ND   :  2.16      2.16      2.20      2.18      2.19      2.07      2.06
  SD   :  2.48      2.37      2.28      2.40      2.45      2.49      2.30
  WA   :  2.77      2.62        3/      2.96      2.61        3/      2.80
       :
  US   :  2.75      2.66      2.86      2.73      2.50      2.52      2.10
       :
       :                               1996-97
       :
  ID   :  3.27      3.49      3.36      3.33      3.22      3.01      3.48
  MN   :  2.41      2.28      2.23      2.23      2.24      2.27      2.12
  MT   :  3.43      3.34      3.49      3.17      3.13      3.29      2.97
  ND   :  2.39      2.39      2.27      2.27      2.18      2.21      2.17
  SD   :  2.51      2.39      2.47      2.52      2.43      2.48      2.47
  WA   :  2.93      3.02      3.00      2.61      3.02      2.32      3.12
       :
  US   :  2.96      2.69      2.63      2.46      2.31      2.32      2.38
------------------------------------------------------------------------------
1/  June - May for CA;  July - June for all other estimated States;
    June - May for US.
2/  Second year.
3/  Not published to avoid disclosure of individual operations.
 
 
 
                  Prices Received:  Oats, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  IL   :  2.30      2.25      1.77      1.69      1.61      1.63        3/
  IA   :  2.12      1.93      1.63      1.58      1.51      1.56      1.92
  MI   :  2.41      2.42      2.01      1.83      1.72      2.02      1.63
  MN   :  1.80      1.73      1.54      1.45      1.42      1.49      1.56
  MT   :  1.80      1.65        3/      1.32      1.22      1.22        3/
  NE   :  1.97      2.14      1.82      1.80      1.61      1.58      1.94
  ND   :  1.48      1.49      1.37      1.31      1.28      1.42      1.45
  OH   :  2.27      2.18      2.06      1.75      1.76      1.72      1.81
  OR   :  2.08      2.07      2.10      1.94      1.83      1.79      1.76
  PA   :  2.33      2.24      1.91      1.77      1.92      1.89      1.88
  SD   :  1.76      1.72      1.57      1.56      1.53      1.59      1.55
  TX   :    3/      2.04      1.91        3/        3/        3/        3/
  WI   :  1.90      1.81      1.65      1.44      1.41      1.45      1.45
       :
  US   :  1.86      1.81      1.67      1.57      1.47      1.62      1.66
       :
       :                               1996-97
       :
  CA 4/:  2.56      2.15      2.09
  IL   :  2.37      2.23      2.40      2.23      2.19      2.24      2.46
  IA   :  2.48      2.29      2.26      2.17      2.05      2.05      1.95
  MI   :  2.77      2.82      2.59      2.39      2.34      2.38      2.21
  MN   :  2.15      2.10      2.04      1.87      1.80      1.63      1.77
  MT   :    3/      2.23      2.13      2.10      1.82      1.87      1.70
  NE   :  2.66      2.28      2.13      2.12      2.12      1.82      2.46
  NY 4/:  2.25
  ND   :  2.26      2.00      1.94      1.84      1.62      1.63      1.64
  OH   :  2.58      2.51      2.52      2.46      2.34      2.58      2.45
  OR   :  2.27      2.41      2.21      2.22      2.50      2.17      2.22
  PA   :  2.63      2.44      2.18      2.25      2.01      2.21      2.10
  SD   :  2.27      2.09      2.05      1.91      1.81      1.83      1.62
  TX   :  3.55      2.81      2.96        3/        3/        3/        3/
  WI   :  2.11      2.02      2.04      1.88      1.80      1.86      1.80
       :
  US   :  2.48      2.17      2.13      2.00      1.83      1.84      1.85
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
                 Prices Received:  Oats, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  IL   :    3/      1.82      1.75        3/      1.40        3/      1.65
  IA   :  1.83      1.76      1.80      1.76      1.78      1.66      1.55
  MI   :  1.79      1.79      1.91      1.98      1.89      1.90      1.75
  MN   :  1.58      1.42      1.49      1.51      1.51      1.35      1.44
  MT   :    3/        3/      1.42      1.42        3/        3/        3/
  NE   :  1.61      1.81      1.62      1.81      1.81      1.65      1.66
  ND   :  1.34      1.36      1.29      1.32      1.33      1.32      1.10
  OH   :  1.72      1.90      1.71      1.73      1.67      1.78      1.63
  OR   :  1.81      1.85      1.65      1.78      1.89      1.76      1.52
  PA   :  1.96      1.94      1.90      1.95      1.75      1.74      1.66
  SD   :  1.52      1.52      1.62      1.67      1.57      1.46      1.31
  TX   :    3/        3/        3/        3/        3/      1.41      1.36
  WI   :  1.51      1.48      1.52      1.51      1.52      1.45      1.34
       :
  US   :  1.57      1.60      1.60      1.64      1.61      1.53      1.39
       :
       :                               1996-97
       :
  CA 4/:
  IL   :  2.22      2.28      2.16      2.30      2.37      2.30      2.25
  IA   :  2.04      2.01      2.06      2.09      203      2.12      1.93
  MI   :  2.25      2.19      2.33      2.45      2.49      2.41      2.42
  MN   :  1.63      1.63      1.67      1.83      1.78      1.80      1.73
  MT   :  1.81      1.52      1.93      2.05      2.00      1.80      1.65
  NE   :  1.95      1.99      2.09      2.01      2.10      1.97      2.14
  NY 4/:
  ND   :  1.51      1.53      1.50      1.53      1.62      1.48      1.49
  OH   :  2.14      2.26      2.13      2.23      2.24      2.27      2.18
  OR   :  2.15      2.19      2.06      2.04      2.07      2.08      2.07
  PA   :  2.24      2.32      2.33      2.44      2.27      2.33      2.24
  SD   :  1.60      1.77      1.78      1.75      1.75      1.76      1.72
  TX   :    3/        3/        3/        3/      2.50      2.45      2.04
  WI   :  2.12      1.92      1.96      1.92      1.94      1.90      1.81
       :
  US   :  1.72      1.83      1.81      1.91      1.87      1.86      1.81
------------------------------------------------------------------------------
1/  May - April for TX;  June - May for CA;  July - June for all other
    estimated States;  June - May for US.
2/  Second year.
3/  Insufficient sales to establish a price.
4/  Estimates discontinued.
 
 
 
               Prices Received:  All Wheat, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :    3/      3.58      3.28      3.48      3.50      3.49      3.35
  CA   :  4.20      4.01        3/        3/      3.73      3.92        3/
  CO   :  4.17      3.67      3.20      3.33      3.31      3.21      3.16
  ID   :  3.88      3.89      3.69      3.42      3.46      3.28      3.33
  IL   :  3.76      3.06      3.08      3.18      3.41      3.35      3.29
  IN   :  3.58      3.26      3.13      3.30      3.39      3.39      3.38
  KS   :  4.20      3.24      3.14      3.36      3.38      3.33      3.25
  MI   :  3.44      3.00      3.20      3.40      3.46      3.40      3.30
  MN   :  3.99      3.78      3.54      3.77      3.67      3.49      3.58
  MO   :  3.79      3.06      3.05      3.36      3.32      3.13      3.14
  MT   :  4.20      4.02      3.95      3.94      3.68      3.73      3.68
  NE   :  4.08      3.52      3.24      3.37      3.42      3.28      3.17
  ND   :  4.09      3.79      3.90      4.15      4.18      4.05      4.05
  OH   :  3.56      3.23      3.24      3.32      3.39      3.22      3.14
  OK   :  4.19      3.28      3.10      3.39      3.42      3.39      3.33
  OR   :  4.37      4.06      3.84      3.87      3.84      3.70      3.73
  SD   :  3.91      3.72      3.44      3.53      3.52      3.46      3.48
  TX   :  3.84      3.41      3.11      3.34      3.36      3.26      3.12
  WA   :  4.33      3.93      3.72      3.67      3.67      3.67      3.42
       :
  US   :  4.08      3.52      3.23      3.56      3.66      3.58      3.54
       :
       :                               1996-97
       :
  AZ 5/:  5.45
  AR   :  4.37      4.39      4.55      4.41      4.18      3.93      3.94
  CA   :  5.54      5.37      4.79      4.81      4.76      4.41      4.32
  CO   :  5.59      5.50      4.78      4.60      4.19      4.17      4.16
  GA 5/:  4.51
  ID   :  5.15      5.16      5.11      4.36      4.39      4.02      3.92
  IL   :  5.71      4.27      4.20      4.24      4.10      3.82      3.59
  IN   :  5.49      4.42      4.09      4.00      4.12      3.62      3.24
  KS   :  6.34      5.38      5.02      4.64      4.22      4.23      4.17
  MI   :    4/        4/      4.07      4.05      3.84      3.79      3.56
  MN   :  5.64      5.87      5.17      4.69      4.59      4.26      4.31
  MO   :    4/      4.52      4.23      4.12      3.96      3.85      3.81
  MT   :  5.49      5.32      5.30      4.96      4.44      4.27      4.19
  NE   :  5.91      5.63      4.77      4.58      4.07      4.06      4.17
  ND   :  5.86      5.65      5.20      4.80      4.45      4.37      4.14
  OH   :    4/      4.73      4.05      4.04      4.13      3.96      3.67
  OK   :  6.10      5.48      4.87      4.54      4.16      4.12      4.14
  OR   :  5.46      5.80      4.71      4.72      4.50      4.10      3.90
  SD   :  6.10      5.84      4.85      4.39      4.06      4.00      3.89
  TX   :  5.96      5.42      4.96      4.52      4.12      4.10      4.09
  WA   :  5.66      5.72      5.21      4.92      4.51      3.98      3.92
       :
  US   :  5.75      5.25      4.73      4.57      4.37      4.17      4.10
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
              Prices Received:  All Wheat, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :  3.35      3.30      3.20      3.10      2.89      2.80      2.88
  CA   :    3/        3/        3/      3.13      3.13      3.73      2.99
  CO   :  3.25      3.17      3.18      3.25      3.08      2.92      2.87
  ID   :  3.10      3.10      2.95      2.85      2.80      2.64      2.52
  IL   :  3.29      3.27      3.24      3.27      3.05      2.88      2.54
  IN   :  3.20      3.20      3.04      2.99      2.56      2.55      2.50
  KS   :  3.13      3.09      3.14      3.14      2.89      2.91      2.71
  MI   :  2.93      3.10      3.07      3.06      2.77      2.59      2.60
  MN   :  3.49      3.39      3.34      3.47      3.42      3.41      3.30
  MO   :  3.10      3.04      3.01      2.98      2.74      2.63      2.46
  MT   :  3.82      3.59      3.43      3.49      3.56      3.43      3.34
  NE   :  3.12      3.13      3.15      3.19      3.03      3.00      2.79
  ND   :  3.77      3.89      3.58      3.70      3.56      3.33      3.42
  OH   :  3.08      3.08      2.98      2.96      2.67      2.62      2.50
  OK   :  3.18      3.11      3.13      3.14      2.88      2.77      2.62
  OR   :  3.50      3.50      3.39      3.34      3.09      3.09      2.56
  SD   :  3.42      3.41      3.34      3.45      3.34      3.27      3.04
  TX   :  3.19      3.05      3.12      3.07      2.89      2.97      2.66
  WA   :  3.42      3.31      3.27      3.25      2.97      3.03      2.69
       :
  US   :  3.44      3.32      3.27      3.33      3.18      3.06      2.77
       :
       :                               1996-97
       :
  AZ 5/:
  AR   :  3.84      3.86      3.76      3.78      4.05      3.73      3.58
  CA   :  4.20      4.82      4.38      4.54      4.34      4.20      4.01
  CO   :  4.09      4.20      4.06      4.07      4.25      4.17      3.67
  GA 5/:
  ID   :  4.11      3.86      3.59      3.59      3.76      3.88      3.89
  IL   :  3.75      3.81      3.37      3.61      3.90      3.76      3.06
  IN   :  3.17      3.42      3.27      3.33      3.81      3.58      3.26
  KS   :  4.20      4.21      4.12      4.20      4.39      4.20      3.24
  MI   :  3.77      3.47      3.20      3.43      3.73      3.44      3.00
  MN   :  3.99      4.03      3.84      3.94      4.08      3.99      3.78
  MO   :  3.78      3.98      3.75      3.77      4.10      3.79      3.06
  MT   :  4.34      4.13      4.07      4.03      4.12      4.20      4.02
  NE   :  4.02      4.11      4.09      4.05      4.24      4.08      3.52
  ND   :  4.00      4.03      3.93      3.92      4.14      4.09      3.79
  OH   :  3.69      3.74      3.56      3.70      3.82      3.56      3.23
  OK   :  4.10      4.06      3.97      4.09      4.29      4.19      3.28
  OR   :  4.03      3.97      3.80      3.83      4.16      4.37      4.06
  SD   :  3.94      3.83      3.75      3.85      4.01      3.91      3.72
  TX   :  4.18      4.14      4.05      4.08      4.18      3.84      3.41
  WA   :  3.82      3.91      3.78      3.91      4.14      4.33      3.93
       :
  US   :  4.06      4.02      3.89      3.93      4.10      4.08      3.52
------------------------------------------------------------------------------
1/  May - April for AZ, CA, GA, OK and TX;  June - May for AR, IL, IN, KS and
    MO;  July - June for all other estimated States;  June - May for US.
2/  Second year.
3/  Price not published to avoid disclosure of individual buyers.
4/  Insufficient sales to establish a price.
5/  Estimates discontinued.
 
 
 
              Prices Received:  Winter Wheat, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :    3/      3.58      3.28      3.48      3.50      3.49      3.35
  CA   :    3/        3/        3/        3/      3.71        3/        3/
  CO   :  4.18      3.68      3.20      3.33      3.29      3.22      3.13
  ID   :  3.89      3.94      3.64      3.44      3.44      3.35      3.25
  IL   :  3.76      3.06      3.08      3.18      3.41      3.35      3.29
  IN   :  3.58      3.26      3.13      3.30      3.39      3.39      3.38
  KS   :  4.20      3.24      3.14      3.36      3.38      3.33      3.25
  MI   :  3.44      3.00      3.20      3.40      3.46      3.40      3.30
  MN   :  3.71      4.11        3/      3.28      3.40      3.28      3.07
  MO   :  3.79      3.06      3.05      3.36      3.32      3.13      3.14
  MT   :  4.22      4.04      3.97      3.86      3.37      3.58      3.43
  NE   :  4.08      3.52      3.24      3.37      3.42      3.28      3.17
  ND   :            3.10      3.15      3.30      3.75      3.22        4/
  OH   :  3.56      3.23      3.24      3.32      3.39      3.22      3.14
  OK   :  4.19      3.28      3.10      3.39      3.42      339      3.33
  OR   :  4.37      4.08      3.83      3.86      3.83      3.67      3.72
  SD   :  3.93      3.66      3.25      3.19      3.22      3.26      3.28
  TX   :  3.84      3.41      3.11      3.34      3.36      3.26      3.12
  WA   :  4.30      3.91      3.72      3.61      3.60      3.66      3.40
       :
  US   :  4.09      3.42      3.16      3.40      3.46      3.44      3.31
       :
       :                               1996-97
       :
  AZ 5/:
  AR   :  4.37      4.39      4.55      4.41      4.18      3.93      3.94
  CA   :  5.99      5.45      4.69        3/        3/      4.13      4.26
  CO   :  5.59      5.50      4.78      4.60      4.19      4.18      4.16
  GA 5/:  4.51
  ID   :  5.17      5.44      4.83      4.47      4.38      4.04      3.94
  IL   :  5.71      4.27      4.20      4.24      4.10      3.82      3.59
  IN   :  5.49      4.42      4.09      4.00      4.12      3.62      3.24
  KS   :  6.34      5.38      5.02      4.64      4.22      4.23      4.17
  MI   :    3/        3/      4.07      4.05      3.84      3.79      3.56
  MN   :    3/        3/      5.34      4.48      4.36        3/        3/
  MO   :    3/      4.52      4.23      4.12      3.96      3.85      3.81
  MT   :  5.62      5.45      5.15      5.04      4.53      4.28      4.12
  NE   :  5.91      5.63      4.77      4.58      4.07      4.06      4.17
  ND   :  5.81      5.23      5.34      4.19      3.97      3.92      3.42
  OH   :    3/      4.73      4.05      4.04      4.13      3.96      3.67
  OK   :  6.10      5.48      4.87      4.54      4.16      4.12      4.14
  OR   :  5.46      5.80      4.71      4.72      4.51      4.11      3.90
  SD   :  5.98      5.54      4.69      4.29      4.09      3.87      3.94
  TX   :  5.96      5.42      4.96      4.52      4.12      4.10      4.09
  WA   :  5.63      5.54      5.21      4.89      4.49      3.95      3.89
       :
  US   :  5.81      5.14      4.67      4.51      4.28      4.06      4.04
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
             Prices Received:  Winter Wheat, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :  3.35      3.30      3.20      3.10      2.89      2.80      2.88
  CA   :    3/        3/        3/        3/      3.13      3.11      2.99
  CO   :  3.25      3.17      3.20      3.25      3.08      2.92      2.88
  ID   :  3.08      3.03      2.99      2.85      2.79      2.56      2.49
  IL   :  3.29      3.27      3.24      3.27      3.05      2.88      2.54
  IN   :  3.20      3.20      3.04      2.99      2.56      2.55      2.50
  KS   :  3.13      3.09      3.14      3.14      2.89      2.91      2.71
  MI   :  2.93      3.10      3.07      3.06      2.77      2.59      2.60
  MN   :  3.10        3/        3/        3/        3/        3/        3/
  MO   :  3.10      3.04      3.01      2.98      2.74      2.63      2.46
  MT   :  3.59      3.35      3.25      3.19      3.27      3.06      2.81
  NE   :  3.12      3.13      3.15      3.19      3.03      3.00      2.79
  ND   :  3.52      2.82        4/      3.11        4/      2.97      2.70
  OH   :  3.08      3.08      2.98      2.96      2.67      2.62      2.50
  OK   :  3.18      3.11      3.13      3.14      2.88      2.77      2.62
  OR   :  3.49      3.48      3.37      3.34      3.06      3.09      2.56
  SD   :  3.24      3.14      3.16      3.09      2.95      2.81      2.51
  TX   :  3.19      3.05      3.12      3.07      2.89      2.97      2.66
  WA   :  3.40      3.26      3.24      3.23      2.95      2.99      2.68
       :
  US   :  3.24      3.16      3.16      3.16      2.94      2.90      2.68
       :
       :                               1996-97
       :
  AZ 5/:
  AR   :  3.84      3.86      3.76      3.78      4.05      3.73      3.58
  CA   :    3/      4.25      4.32      4.51      4.34        3/        3/
  CO   :  4.09      4.21      4.07      4.08      4.26      4.18      3.68
  GA 5/:
  IDh,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :  3.35      3.30      3.20      3.10      2.89      2.80      2.88
  CA   :    3/        3/        3/      3.13      3.13      3.73      2.99
  CO   :  3.25      3.17      3.18      3.25      3.08      2.92      2.87
  ID   :  3.10      3.10      2.95      2.85      2.80      2.64      2.52
  IL   :  3.29      3.27      3.24      3.27      3.05      2.88      2.54
  IN   :  3.20      3.20      3.04      2.99      2.56      2.55      2.50
  KS   :  3.13      3.09      3.14      3.14      2.89      2.91      2.71
  MI   :  2.93      3.10      3.07      3.06      2.77      2.59      2.60
  MN   :  3.49      3.39      3.34      3.47      3.42      3.41      3.30
  MO   :  3.10      3.04      3.01      2.98      2.74      2.63      2.46
  MT   :  3.82      3.59      3.43      3.49      3.56      3.43      3.34
  NE   :  3.12      3.13      3.15      3.19      3.03      3.00      2.79
  ND   :  3.77      3.89      3.58      3.70      3.56      3.33      3.42
  OH   :  3.08      3.08      2.98      2.96      2.67      2.62      2.50
  OK   :  3.18      3.11      3.13      3.14      2.88      2.77      2.62
  OR   :  3.50      3.50      3.39      3.34      3.09      3.09      2.56
  SD   :  3.42      3.41      3.34      3.45      3.34      3.27      3.04
  TX   :  3.19      3.05      3.12      3.07      2.89      2.97      2.66
  WA   :  3.42      3.31      3.27      3.25      2.97      3.03      2.69
       :
  US   :  3.44      3.32      3.27      3.33      3.18      3.06      2.77
       :
       :                               1996-97
       :
  AZ 5/:
  AR   :  3.84      3.86      3.76      3.78      4.05      3.73      3.58
  CA   :  4.20      4.82      4.38      4.54      4.34      4.20      4.01
  CO   :  4.09      4.20      4.06      4.07      4.25      4.17      3.67
  GA 5/:
  ID   :  4.11      3.86      3.59      3.59      3.76      3.88      3.89
  IL   :  3.75      3.81      3.37      3.61      3.90      3.76      3.06
  IN   :  3.17      3.42      3.27      3.33      3.81      3.58      3.26
  KS   :  4.20      4.21      4.12      4.20      4.39      4.20      3.24
  MI   :  3.77      3.47      3.20      3.43      3.73      3.44      3.00
  MN   :  3.99      4.03      3.84      3.94      4.08      3.99      3.78
  MO   :  3.78      3.98      3.75      3.77      4.10      3.79      3.06
  MT   :  4.34      4.13      4.07      4.03      4.12      4.20      4.02
  NE   :  4.02      4.11      4.09      4.05      4.24      4.08      3.52
  ND   :  4.00      4.03      3.93      3.92      4.14      4.09      3.79
  OH   :  3.69      3.74      3.56      3.70      3.82      3.56      3.23
  OK   :  4.10      4.06      3.97      4.09      4.29      4.19      3.28
  OR   :  4.03      3.97      3.80      3.83      4.16      4.37      4.06
  SD   :  3.94      3.83      3.75      3.85      4.01      3.91      3.72
  TX   :  4.18      4.14      4.05      4.08      4.18      3.84      3.41
  WA   :  3.82      3.91      3.78      3.91      4.14      4.33      3.93
       :
  US   :  4.06      4.02      3.89      3.93      4.10      4.08      3.52
------------------------------------------------------------------------------
1/  May - April for AZ, CA, GA, OK and TX;  June - May for AR, IL, IN, KS and
    MO;  July - June for all other estimated States;  June - May for US.
2/  Second year.
3/  Price not published to avoid disclosure of individual buyers.
4/  Insufficient sales to establish a price.
5/  Estimates discontinued.
 
 
 
              Prices Received:  Winter Wheat, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :    3/      3.58      3.28      3.48      3.50      3.49      3.35
  CA   :    3/        3/        3/        3/      3.71        3/        3/
  CO   :  4.18      3.68      3.20      3.33      3.29      3.22      3.13
  ID   :  3.89      3.94      3.64      3.44      3.44      3.35      3.25
  IL   :  3.76      3.06      3.08      3.18      3.41      3.35      3.29
  IN   :  3.58      3.26      3.13      3.30      3.39      3.39      3.38
  KS   :  4.20      3.24      3.14      3.36      3.38      3.33      3.25
  MI   :  3.44      3.00      3.20      3.40      3.46      3.40      3.30
  MN   :  3.71      4.11        3/      3.28      3.40      3.28      3.07
  MO   :  3.79      3.06      3.05      3.36      3.32      3.13      3.14
  MT   :  4.22      4.04      3.97      3.86      3.37      3.58      3.43
  NE   :  4.08      3.52      3.24      3.37      3.42      3.28      3.17
  ND   :            3.10      3.15      3.30      3.75      3.22        4/
  OH   :  3.56      3.23      3.24      3.32      3.39      3.22      3.14
  OK   :  4.19      3.28      3.10      3.39      3.42      339      3.33
  OR   :  4.37      4.08      3.83      3.86      3.83      3.67      3.72
  SD   :  3.93      3.66      3.25      3.19      3.22      3.26      3.28
  TX   :  3.84      3.41      3.11      3.34      3.36      3.26      3.12
  WA   :  4.30      3.91      3.72      3.61      3.60      3.66      3.40
       :
  US   :  4.09      3.42      3.16      3.40      3.46      3.44      3.31
       :
       :                               1996-97
       :
  AZ 5/:
  AR   :  4.37      4.39      4.55      4.41      4.18      3.93      3.94
  CA   :  5.99      5.45      4.69        3/        3/      4.13      4.26
  CO   :  5.59      5.50      4.78      4.60      4.19      4.18      4.16
  GA 5/:  4.51
  ID   :  5.17      5.44      4.83      4.47      4.38      4.04      3.94
  IL   :  5.71      4.27      4.20      4.24      4.10      3.82      3.59
  IN   :  5.49      4.42      4.09      4.00      4.12      3.62      3.24
  KS   :  6.34      5.38      5.02      4.64      4.22      4.23      4.17
  MI   :    3/        3/      4.07      4.05      3.84      3.79      3.56
  MN   :    3/        3/      5.34      4.48      4.36        3/        3/
  MO   :    3/      4.52      4.23      4.12      3.96      3.85      3.81
  MT   :  5.62      5.45      5.15      5.04      4.53      4.28      4.12
  NE   :  5.91      5.63      4.77      4.58      4.07      4.06      4.17
  ND   :  5.81      5.23      5.34      4.19      3.97      3.92      3.42
  OH   :    3/      4.73      4.05      4.04      4.13      3.96      3.67
  OK   :  6.10      5.48      4.87      4.54      4.16      4.12      4.14
  OR   :  5.46      5.80      4.71      4.72      4.51      4.11      3.90
  SD   :  5.98      5.54      4.69      4.29      4.09      3.87      3.94
  TX   :  5.96      5.42      4.96      4.52      4.12      4.10      4.09
  WA   :  5.63      5.54      5.21      4.89      4.49      3.95      3.89
       :
  US   :  5.81      5.14      4.67      4.51      4.28      4.06      4.04
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
             Prices Received:  Winter Wheat, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  AR   :  3.35      3.30      3.20      3.10      2.89      2.80      2.88
  CA   :    3/        3/        3/        3/      3.13      3.11      2.99
  CO   :  3.25      3.17      3.20      3.25      3.08      2.92      2.88
  ID   :  3.08      3.03      2.99      2.85      2.79      2.56      2.49
  IL   :  3.29      3.27      3.24      3.27      3.05      2.88      2.54
  IN   :  3.20      3.20      3.04      2.99      2.56      2.55      2.50
  KS   :  3.13      3.09      3.14      3.14      2.89      2.91      2.71
  MI   :  2.93      3.10      3.07      3.06      2.77      2.59      2.60
  MN   :  3.10        3/        3/        3/        3/        3/        3/
  MO   :  3.10      3.04      3.01      2.98      2.74      2.63      2.46
  MT   :  3.59      3.35      3.25      3.19      3.27      3.06      2.81
  NE   :  3.12      3.13      3.15      3.19      3.03      3.00      2.79
  ND   :  3.52      2.82        4/      3.11        4/      2.97      2.70
  OH   :  3.08      3.08      2.98      2.96      2.67      2.62      2.50
  OK   :  3.18      3.11      3.13      3.14      2.88      2.77      2.62
  OR   :  3.49      3.48      3.37      3.34      3.06      3.09      2.56
  SD   :  3.24      3.14      3.16      3.09      2.95      2.81      2.51
  TX   :  3.19      3.05      3.12      3.07      2.89      2.97      2.66
  WA   :  3.40      3.26      3.24      3.23      2.95      2.99      2.68
       :
  US   :  3.24      3.16      3.16      3.16      2.94      2.90      2.68
       :
       :                               1996-97
       :
  AZ 5/:
  AR   :  3.84      3.86      3.76      3.78      4.05      3.73      3.58
  CA   :    3/      4.25      4.32      4.51      4.34        3/        3/
  CO   :  4.09      4.21      4.07      4.08      4.26      4.18      3.68
  GA 5/:
  ID   :  3.96      3.86      3.66      3.69      3.87      3.89      3.94
  IL   :  3.75      3.81      3.37      3.61      3.90      3.76      3.06
  IN   :  3.17      3.42      3.27      3.33      3.81      3.58      3.26
  KS   :  4.20      4.21      4.12      4.20      4.39      4.20      3.24
  MI   :  3.77      3.47      3.20      3.43      3.73      3.44      3.00
  MN   :    3/      3.91      3.40      3.65      4.01      3.71      4.11
  MO   :  3.78      3.98      3.75      3.77      4.10      3.79      3.06
  MT   :  4.31      4.14      4.07      4.01      4.11      4.22      4.04
  NE   :  4.02      4.11      4.09      4.05      4.24      4.08      3.52
  ND   :  3.63      3.71      4.26        4/        4/        4/      3.10
  OH   :  3.69      3.74      3.56      3.70      3.82      3.56      3.23
  OK   :  4.10      4.05      3.97      4.09      4.29      4.19      3.28
  OR   :  4.05      3.98      3.79      3.81      4.15      4.37      4.08
  SD   :  3.89      3.82      3.77      3.83      3.94      3.93      3.66
  TX   :  4.18      4.14      4.05      4.08      4.18      3.84      3.41
  WA   :  3.78      3.90      3.75      3.89      4.12      4.30      3.91
       :
  US   :  4.04      4.03      3.90      3.98      4.14      4.09      3.42
------------------------------------------------------------------------------
1/  May - April for AZ, CA, GA, OK and TX;  June - May for AR, IL, IN, KS and
    MO;  July - June for all other estimated States;  June - May for US.
2/  Second year.
3/  Price not published to avoid disclosure of individual buyers.
4/  Insufficient sales to establish a price.
5/  Estimates discontinued.
 
 
             Prices Received:  Other Spring Wheat, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CO   :  3.39      3.39      2.96      3.45      3.56      3.14      3.33
  ID   :  3.86      3.84      3.75      3.39      3.48      3.21      3.43
  MN   :  3.99      3.76      3.54      3.82      3.67      3.48      3.60
  MT   :  417      3.99      3.85      3.85      3.62      3.58      3.57
  ND   :  3.93      3.63      3.65      3.71      3.61      3.51      3.54
  OR   :  4.38      3.88      3.89      3.93      3.91      3.75      3.78
  SD   :  3.90      3.75      3.59      3.72      3.65      3.57      3.63
  WA   :  4.50      4.09      3.74      4.01      4.00      3.75      3.52
       :
  US   :  3.99      3.75      3.66      3.74      3.64      3.50      3.55
       :
       :                               1996-97
       :
  CO   :    3/        3/      4.50      4.53      4.22      3.54      4.20
  ID   :  5.13      4.96      5.35      4.19      4.41      3.99      3.90
  MN   :  4.91      5.31      5.18      4.70      4.59      4.27      4.31
  MT   :  5.46      5.26      5.36      4.79      4.37      4.27      4.21
  ND   :  5.82      5.64      5.29      4.71      4.36      4.25      3.95
  OR   :  5.81      5.33      4.76      4.75      4.43      3.98      3.87
  SD   :  6.14      5.98      5.40      4.46      4.05      4.08      3.83
  WA   :  5.88      6.28      5.19      5.09      4.63      4.23      4.13
       :
  US   :  5.68      5.50      5.28      4.63      4.41      4.21      4.07
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
           Prices Received:  Other Spring Wheat, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CO   :  3.23      2.92      2.72      3.14      3.06      2.95      2.66
  ID   :  3.11      3.16      2.91      2.85      2.81      2.71      2.56
  MN   :  3.50      3.40      3.34      3.48      3.43      3.43      3.30
  MT   :  3.73      3.50      3.42      3.54      3.55      3.54      3.41
  ND   :  3.50      3.43      3.34      3.44      3.35      3.25      3.26
  OR   :  3.57      3.55      3.46      3.43      3.18      3.12      2.56
  SD   :  3.57      3.52      3.49      3.60      3.58      3.53      3.31
  WA   :  3.54      3.56      3.47      3.38      3.12      3.25      2.79
       :
  US   :  3.51      3.44      3.33      3.43      3.37      3.31      3.22
       :
       :                               1996-97
       :
  CO   :  3.88      3.92      3.58      3.68      4.14      3.39      3.39
  ID   :  4.23      3.86      3.53      3.50      3.65      3.86      3.84
  MN   :  3.99      4.03      3.84      3.94      4.08      3.99      3.76
  MT   :  4.31      4.13      4.05      4.03      4.13      4.17      3.99
  ND   :  3.84      3.89      3.79      3.83      4.05      3.93      3.63
  OR   :  3.85      3.83      3.89      4.00      4.25      4.38      3.88
  SD   :  3.97      3.83      3.72      3.86      4.04      3.90      3.75
  WA   :  4.08      4.02      4.04      4.10      4.30      4.50      4.09
       :
  US   :  4.03      3.95      3.80      3.84      4.03      3.99      3.75
------------------------------------------------------------------------------
1/  May - April for AZ, CA, GA, OK and TX;  June - May for AR, IL, IN, KS and
    MO;  July - June for all other estimated States;  June - May for US.
2/  Second year.
3/  Insufficient sales to establish a price.
 
 
              Prices Received:  Durum Wheat, by State and Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 State :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :  4.35        3/        4/        4/        3/        3/        3/
  MN   :    4/      4.60        4/        4/        3/        3/        3/
  MT   :  4.40      4.20      4.43      4.96      5.51      5.62      5.65
  ND   :  4.37      4.19      4.63      5.26      5.34      5.10      5.27
  SD   :  4.15      4.14      4.12      4.00        3/      4.92        4/
       :
  US   :  4.37      4.20      4.61      5.23      5.35      5.14      5.29
       :
       :                               1996-97
       :
  AZ 5/:  5.45
  CA   :    3/        3/        3/        3/        3/        3/        3/
  MN   :  4.65        3/        3/        3/        3/      3.90      422
  MT   :  5.32      5.65      5.16      5.36      4.85      4.27      4.68
  ND   :  5.96      5.69      5.10      4.96      4.66      4.80      4.48
  SD   :  5.84      4.33      4.75      5.23      4.19      4.38      3.85
       :
  US   :  5.76      5.56      5.10      4.97      4.67      4.78      4.48
------------------------------------------------------------------------------
See footnotes at end of table.                                    -- continued
 
 
 
 
 
             Prices Received:  Durum Wheat, by State and Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 State :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                         Dollars per Bushel
       :
       :                               1997-98
       :
  CA   :    3/        4/        3/        3/        4/        3/        4/
  MN   :    4/        4/        4/        4/        4/        4/        4/
  MT   :  5.57      5.30      4.95      4.97      4.88      4.73      4.30
  ND   :  5.08      4.98      4.63      4.66      4.55      4.08      3.95
  SD   :    3/        3/        3/        4/        3/      4.50        4/
       :
  US   :  5.16      5.02      4.69      4.70      4.60      4.28      3.98
       :
       :                               1996-97
       :
  AZ 5/:
  CA   :  5.21        3/      5.03      4.99      4.24      4.35        3/
  MN   :  5.00      4.34        4/      4.28        4/        4/      4.60
  MT   :  5.30      4.18      4.43      4.28      4.13      4.40      4.20
  ND   :  4.48      4.42      4.32      4.32      4.39      4.37      4.19
  SD   :    4/        4/      4.26      4.56      4.37      4.15      4.14
       :
  US   :  4.53      4.44      4.32      4.33      4.38      4.37      4.20
------------------------------------------------------------------------------
1/  May - April for AZ, CA, GA, OK and TX;  June - May for AR, IL, IN, KS and
    MO;  July - June for all other estimated States;  June - May for US.
2/  Second year.
3/  Price not published to avoid disclosure of individual buyers.
4/  Insufficient sales to establish a price.
5/  Estimates discontinued.
 
 
 
           Prices Received:  Wheat by Class, United States, by Month,
                  for Marketing Years, 1996-97 and 1997-98 1/
------------------------------------------------------------------------------
 Year  :   May   :   Jun   :   Jul   :   Aug   :   Sep   :   Oct   :   Nov
------------------------------------------------------------------------------
       :                      Dollars per Bushel
       :
       :                         All Hard Red
       :
1997   :  4.05      3.46      3.22      3.51      3.53      3.45      3.43
1996   :  5.83      5.46      4.98      4.61      4.35      4.22      4.12
       :
       :                        Soft Red Winter
       :
1997   :  3.66      3.47      3.15      3.30      3.39      3.28      3.28
1996   :  4.61      4.40      4.17      4.12      4.11      3.89      3.72
       :
       :                             White
       :
1997   :  4.05      3.90      3.61      3.59      3.57      3.49      3.38
1996   :  5.38      5.21      4.85      4.62      4.40      3.96      3.86
------------------------------------------------------------------------------
                                                                  -- continued
 
 
          Prices Received:  Wheat by Class, United States, by Month,
           for Marketing Years, 1996-97 and 1997-98 (continued)  1/
------------------------------------------------------------------------------
 Year  :   Dec   :  Jan 2/ :   Feb   :   Mar   :   Apr   :   May   :   Jun
------------------------------------------------------------------------------
       :                      Dollars per Bushel
       :
       :                         All Hard Red
       :
1997   :  3.39      3.25      3.25      3.31      3.17      3.09
1996   :  4.10      4.05      3.95      3.99      4.13      4.05      3.46
       :
       :                        Soft Red Winter
       :
1997   :  3.15      3.12      3.07      3.10      2.87      2.71      2.69
1996   :  3.75      3.80      3.58      3.70      3.90      3.66      3.47
       :
       :                             White
       :
1997   :  3.26      3.21      3.11      3.05      2.89      2.82      2.57
1996   :  3.87      3.83      3.64      3.69      3.92      4.05      3.90
------------------------------------------------------------------------------
1/  June - May
2/  Second year.
 
 
 
   Tobacco:  Prices Received Monthly, by State and United States,
                      July 1997 - April 1998
------------------------------------------------------------------------
        :                 1997                :           1998
 State  :---------------------------------------------------------------
        :  Jul :  Aug : Sep : Oct : Nov : Dec : Jan : Feb : Mar : Apr
------------------------------------------------------------------------
        :                        Dollars per Pound
        :
FL      : 1.555 1.655 1.820 1.790
GA      : 1.590 1.640 1.800 1.760
IN      :                         1.900 1.915  1.875 1.805 1.770 1.670
KY      :                         1.905 1.925  1.915 1.880 1.775 1.715
MD      :                                                  1.770 1.645
MO      :                         1.890 1.895  1.895
NC      : 1.530 1.565 1.750 1.780 1.760 1.880  1.815
OH      :                         1.875 1.885  1.875 1.810 1.600
SC      : 1.630 1.670 1.800 1.795
TN      :                         1910 1.910  2.000 2.085 2.180
VA      :       1.600 1.690 1.795 1.810 1.935  1.880
WV      :                         1.870 1.900  1.850 1.695
        :
US      : 1.580 1.595 1.755 1.785 1.845 1.920  1.920 1.915 1.810 1.695
------------------------------------------------------------------------
 
 
 
 
        Tobacco:  Prices Received Monthly, by State and United States,
                         July 1998 - April 1999 1/
------------------------------------------------------------------------
        :                 1998                :           1999
 State  :---------------------------------------------------------------
        :  Jul    Aug   Sep   Oct   Nov   Dec   Jan    Feb   Mar   Apr
------------------------------------------------------------------------
        :                        Dollars per Pound
        :
FL      : 1.420 1.630 1.800 1.770
GA      : 1.460 1.580 1.795 1.780
IN      :                         1.910 1.910  1.900 1.830
KY      :                         1.910 1.915  1.930 1.905 1.815
MD      :                                                  1.710  1.505
MO      :                         1.905 1.915  1.900 1.895
NC      : 1.690 1.635 1.805 1.885 1.835 1.905  1.860
OH      :                         1.900 1.910  1.915 1.855
SC      : 1.745 1.580 1.770 1.795
TN      :                         1.925 1.910  1.990 2.255 2.135
VA      :       1.690 1.780 1.890 1.885 1.905  1.850
WV      :
        :
US      : 1.630 1.625 1.795 1.865 1.905 1.915  1.930 1.965 1.810  1.505
------------------------------------------------------------------------
1/  Revised.
 
 
      Tobacco:  Prices Received Monthly by Class, Type, State,
           and United States, July 1997 - April 1998
------------------------------------------------------------------------------
                       :      :                    1997
 Class and State       : Type :-----------------------------------------------
                       :      :    Jul  :  Aug :  Sep :  Oct :  Nov :  Dec
------------------------------------------------------------------------------
                       :      :               Dollars per Pound
Flue-cured:            :      :
  Old Belts            :      :
    NC                 :  11  :           1.510  1.680  1.790  1.760
    VA                 :  11  :           1.600  1.690  1.795  1.780
    US                 :  11  :           1.545  1.685  1.790  1.765
  Eastern NC Belt      :      :
    NC                 :  12  :    1.540  1.565  1.765  1.780  1.750
  NC Border & SC Belt  :      :
    NC                 :  13  :    1.520  1.620  1.790  1.780  1.720
    SC                 :  13  :    1.630  1.670  1.805  1.795
    US                 :  13  :    1.595  1.650  1.795  1.785  1.720
  GA-FL Belt           :      :
    FL                 :  14  :    1.555  1.655  1.820  1.790
    GA                 :  14  :    1.590  1.640  1.800  1.760
    US                 :  14  :    1.585  1.645  1.805  1.765
  Total Flue-cured     : 11-14:    1.580  1.595  1.755  1.785  1.760
                       :      :
Fire-cured:            :      :
  VA Belt              :      :
    VA                 :  21  :                                       2.120
  Eastern District     :      :
    KY                 :  22  :
    TN                 :  22  :
    US                 :  22  :
  Western District     :      :
    KY                 :  23  :
    TN                 :  23  :
    US                 :  23  :
  KY-TN Fire-cured     : 22-23:
  Total Fire-cured     : 21-23:                                       2.120
                       :      :
Air-cured:             :      :
 Light Air-cured:      :      :
  Burley               :      :
    IN                 :  31  :                                1.900  1.915
    KY                 :  31  :                                1.905  1.920
    MO                 :  31  :                                1.890  1.895
    NC                 :  31  :                                1.870  1.880
    OH                 :  31  :                                1.875  1.885
    TN                 :  31  :                                1.910  1.910
    VA                 :  31  :                                1.910  1.915
    WV                 :  31  :                                1.870  1.900
    US                 :  31  :                                1.905  1.915
  Southern MD Belt     :      :
    MD                 :  32  :
 Total Light Air-cured : 31-32:                                1.905  1.915
                       :      :
 Dark Air-cured:       :      :
  One Sucker Belt      :      :
    KY                 :  35  :                                       2.050
    TN                 :  35  :                                       2.065
    US                 :  35  :                                       2.055
  Green River Belt     :      :
    KY                 :  36  :                                       2.090
  KY-TN Dark Air-cured : 35-36:                                       2.065
  VA Sun-cured Belt    :      :
    VA                 :  37  :                                       1.900
  Total Dark Air-cured : 35-37:                                       2.060
                       :      :
Total All Classes      : 11-37:    1.580  1.595  1.755  1.785  1.845  1.920
------------------------------------------------------------------------------
                                                                  -- continued
 
 
      Tobacco:  Prices Received Monthly by Class, Type, State
     and United States, July 1997 - April 1998 1/ (continued)
------------------------------------------------------------------------------
                       :      :                     1998
 Class and State       : Type :-----------------------------------------------
                       :      :     Jan     :   Feb     :   Mar    :   Apr
------------------------------------------------------------------------------
                       :      :            Dollars per Pound
Flue-cured:            :      :
  Old Belts            :      :
    NC                 :  11  :
    VA                 :  11  :
    US                 :  11  :
  Eastern NC Belt      :      :
    NC                 :  12  :
  NC Border & SC Belt  :      :
    NC                 :  13  :
    SC                 :  13  :
    US                 :  13  :
  GA-FL Belt           :      :
    FL                 :  14  :
    GA                 :  14  :
    US                 :  14  :
  Total Flue-cured     : 11-14:
                       :      :
Fire-cured:            :      :
  VA Belt              :      :
    VA                 :  21  :      2.140
  Eastern District     :      :
    KY                 :  22  :      2.435      2.210      2.025    3.065
    TN                 :  22  :      2.400      2.305      2.260
    US                 :  22  :      2.410      2.270      2.185    3.065
  Western District     :      :
    KY                 :  23  :      2.340      2.180      1.950
    TN                 :  23  :      2.340      2.180      1.950
    US                 :  23  :      2.340      2.180      1.950
  KY-TN Fire-cured     : 22-23:      2.385      2.245      2.150    3.065
  Total Fire-cured     : 21-23:      2.380      2.245      2.150    3.065
                       :      :
Air-cured:             :      :
 Light Air-cured:      :      :
  Burley               :      :
    IN                 :  31  :      1.875      1.805      1.770    1.670
    KY                 :  31  :      1.885      1.810      1.755    1.700
    MO                 :  31  :      1.895
    NC                 :  31  :      1.815      1.570
    OH                 :  31  :      1.875      1.810      1.600
    TN                 :  31  :      1.855      1.675      1.700
    VA                 :  31  :      1.845
    WV                 :  31  :      1.850      1.695
    US                 :  31  :      1.880      1.800      1.755    1.700
  Southern MD Belt     :      :
    MD                 :  32  :                            1.770    1.645
 Total Light Air-cured : 31-32:      1.880      1.800      1.760    1.685
                       :      :
 Dark Air-cured:       :      :
  One Sucker Belt      :      :
    KY                 :  35  :      1.970      1.630
    TN                 :  35  :      1.910      1.715
    US                 :  35  :      1.960      1.660
  Green River Belt     :      :
    KY                 :  36  :      2.010      1.850
  KY-TN Dark Air-cured : 35-36:      1.980      1.770
  VA Sun-cured Belt    :      :
    VA                 :  37  :      1.960
  Total Dark Air-cured : 35-37:      1.980      1.770
                       :      :
Total All Classes      : 11-37:      1.920      1.915      1.810    1.695
------------------------------------------------------------------------------
1/  Revised.
 
 
 
                    Tobacco:  Prices Received Monthly by Type, State
                       and United States, July 1998 - April 1999 1/
-------------------------------------------------------------------------
                       :      :                    1998
 Cure, Area and State  : Type :------------------------------------------
                       :      :   Jul :  Aug :  Sep :  Oct :  Nov :  Dec
-------------------------------------------------------------------------
                       :      :                Dollars per Pound
Flue-cured:            :      :
  Old and Middle Belts :      :
    NC                 :  11  :        1.645  1.765  1.890  1.800
    VA                 :  11  :        1.690  1.780  1.890  1.825
    US                 :  11  :        1.660  1.770  1.890  1.805
  Eastern NC Belt      :      :
    NC                 :  12  : 1.695  1.640  1.825  1.895
  NC Border & SC Belt  :      :
    NC                 :  13  : 1.665  1.575  1.780  1.810
    SC                 :  13  : 1.745  1.580  1.770  1.795
    US                 :  13  : 1.710  1.580  1.775  1.800
  GA-FL Belt           :      :
    FL                 :  14  : 1.420  1.630  1.800  1.770
    GA                 :  14  : 1.460  1.580  1.795  1.780
    US                 :  14  : 1.450  1.585  1.795  1.780
  Total Flue-cured     : 11-14: 1.630  1.625  1.795  1.865  1.805
                       :      :
Fire-cured:            :      :
  VA Belt              :      :
    VA                 :  21  :                                    1.960
  Eastern District     :      :
    KY                 :  22  :
    TN                 :  22  :
    US                 :  22  :
  Western District     :      :
    KY                 :  23  :
    TN                 :  23  :
    US                 :  23  :
  KY-TN Fire-cured     : 22-23:
  Total Fire-cured     : 21-23:                                    1.960
                       :      :
Air-cured:             :      :
 Light Air-cured:      :      :
  Burley               :      :
    IN                 :  31  :                             1.910  1.910
    KY                 :  31  :                             1.910  1.910
    MO                 :  31  :                             1.905  1.915
    NC                 :  31  :                             1.920  1.905
    OH                 :  31  :                             1.900  1.910
    TN                 :  31  :                             1.925  1.910
    VA                 :  31  :                             1.910  1.895
    WV                 :  31  :
    US                 :  31  :                             1910  1.910
  Southern MD Belt     :      :
    MD                 :  32  :
 Total Light Air-cured : 31-32:                             1.910  1.910
                       :      :
 Dark Air-cured:       :      :
  One Sucker Belt      :      :
    KY                 :  35  :                                    2.010
    TN                 :  35  :                                    2.025
    US                 :  35  :                                    2.010
  Green River Belt     :      :
    KY                 :  36  :                                    2.005
  KY-TN Dark Air-cured : 35-36:                                    2.010
  VA Sun-cured Belt    :      :
    VA                 :  37  :                                    1.725
  Total Dark Air-cured : 35-37:                                    2.005
                       :      :
Total All Cures        : 11-37: 1.630  1.625  1.795  1.865  1.905  1.915
-------------------------------------------------------------------------
1/  Revised.
 
 
               Tobacco:  Prices Received Monthly by Type, State
             and United States, July 1998 - April 1999 (continued)
-------------------------------------------------------------------------------
                       :      :                     1999
 Cure, Area and State  : Type :------------------------------------------------
                       :      :     Jan    :    Feb   :    Mar   :    Apr
-------------------------------------------------------------------------------
                       :      :              Dollars per Pound
Flue-cured:            :      :
  Old and Middle Belts :      :
    NC                 :  11  :
    VA                 :  11  :
    US                 :  11  :
  Eastern NC Belt      :      :
    NC                 :  12  :
  NC Border & SC Belt  :      :
    NC                 :  13  :
    SC                 :  13  :
    US                 :  13  :
  GA-FL Belt           :      :
    FL                 :  14  :
    GA                 :  14  :
    US                 :  14  :
  Total Flue-cured     : 11-14:
                       :      :
Fire-cured:            :      :
  VA Belt              :      :
    VA                 :  21  :     1.840
  Eastern District     :      :
    KY                 :  22  :     2.285      2.235      2.160
    TN                 :  22  :     2.235      2.290      2.135
    US                 :  22  :     2.255      2.275      2.140
  Western District     :      :
    KY                 :  23  :     2.180      2.115      2.030
    TN                 :  23  :     2.180      2.115      2.020
    US                 :  23  :     2.180      2.115      2.030
  KY-TN Fire-cured     : 22-23:     2.230      2.240      2.130
  Total Fire-cured     : 21-23:     2.220      2.240      2.130
                       :      :
Air-cured:             :      :
 Light Air-cured:      :      :
  Burley               :      :
    IN                 :  31  :     1.900      1.830
    KY                 :  31  :     1.900      1.850      1.625
    MO                 :  31  :     1.900      1.895
    NC                 :  31  :     1.860
    OH                 :  31  :     1.915      1.855
    TN                 :  31  :     1.880      1.685
    VA                 :  31  :     1.850
    WV                 :  31  :
    US                 :  31  :     1.895      1.850      1.625
  Southern MD Belt     :      :
    MD                 :  32  :                           1.710      1.505
 Total Light Air-cured : 31-32:     1.895      1.850      1.695      1.505
                       :      :
 Dark Air-cured:       :      :
  One Sucker Belt      :      :
    KY                 :  35  :     1.870      1.780
    TN                 :  35  :     1.825      1.600
    US                 :  35  :     1.860      1.730
  Green River Belt     :      :
    KY                 :  36  :     1.940      1.925
  KY-TN Dark Air-cured : 35-36:     1.885      1.810
  VA Sun-cured Belt    :      :
    VA                 :  37  :     1.675
  Total Dark Air-cured : 35-37:     1.885      1.810
                       :      :
Total All Cures        : 11-37:     1.930      1.965      1.810      1.505
-------------------------------------------------------------------------------
1/  Revised.
 
 
 
        Potatoes:  Prices Received, Monthly and Marketing Year Average
                          by State and U.S., 1997 1/
-------------------------------------------------------------------------------
  State      :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
-------------------------------------------------------------------------------
             :                          Dollars per Cwt
             :
AL           :                                             11.20      10.80
AK           :
AZ           :                                   6.20       9.50       8.45
CA - All     :  8.50       8.70       9.95      11.50       8.15       9.95
  Winter     : 15.30      14.30      22.00      20.10
  Spring     :                                              8.80      10.70
  Summer     :
  Fall       :  4.75       4.80       4.70       4.60       4.50       4.40
CO - All     :  1.55       1.65       1.70       1.25       0.85       0.75
  Fresh      :  1.35       1.15       1.00       0.85       0.65       0.75
DE           :
FL           :            24.00      14.90      11.20      11.00      11.40
ID - All     :  3.50       3.30       3.80       3.20       3.55       2.40
  Fresh      :  2.30       2.00       2.00       1.50       1.30       1.30
  Processing :  4.60       4.20       4.60       3.70       4.50       3.30
IL           :
IN           :
IA           :
ME           :  4.65       4.50       4.75       5.05       4.55       4.00
MD           :
MA           :
MI           :  5.85       5.45       6.05       6.65       5.90       3.00
MN           :  4.30       4.35       4.70       4.35       4.40       1.25
MO           :
MT           :
NE           :
NV           :
NJ           :
NM           :
NY           :  7.00       6.85       7.00       7.50       7.45
NC           :                                                         6.60
ND - All     :  4.95       5.00       4.85       4.55       4.95       4.20
  Fresh      :  3.60       3.75       3.10       3.00       2.00       1.50
  Processing :  5.00       5.20       5.10       5.00       5.00       4.50
OH           :  7.00       6.75       6.20       7.05
OR           :  4.15       4.40       4.70       4.55       4.05       3.10
PA           :  6.95       7.35       8.10       7.80       7.75       7.65
RI           :
SD           :
TX           :                                              8.30       8.10
UT           :
VA           :                                                        12.80
WA - All     :  4.75       5.15       4.90       4.95       5.10       4.75
  Processing :  5.05       5.50       5.35       5.50       5.55       5.50
WI - All     :  4.20       4.30       4.50       3.20       2.80       2.00
  Fresh      :  2.40       1.60       1.75       1.35       1.20       1.00
  Processing :  4.95       5.05       5.45       4.05       4.00       4.00
WY           :
             :
US - All     :  4.23       4.50       4.60       4.61       5.26       4.66
  Fresh      :  3.21       3.82       3.46       3.92       4.60       5.27
  Processing :  4.98       4.90       5.11       5.02       6.04       5.04
-------------------------------------------------------------------------------
See footnote at end of table.                                      -- continued
 
 
 
        Potatoes:  Prices Received, Monthly and Marketing Year Average
                  by State and U.S., 1997 1/ (continued)
-------------------------------------------------------------------------------
  State      :  Jul   :  Aug   :  Sep   :  Oct   :  Nov   :  Dec   :    MYA
-------------------------------------------------------------------------------
             :                      Dollars per Cwt
             :
AL           :  8.25    7.30    13.00                                  8.60
AK           :                                                        20.00
AZ           :                                                         8.75
CA - All     : 10.20   13.50    14.70    13.80     8.20    11.20      10.90
  Winter     :                                             19.20      18.10
  Spring     :  9.80                                                   9.85
  Summer     : 12.80   13.50    14.70    19.80                        14.50
  Fall       :  4.55                      8.80     8.20     7.55       8.10
CO - All     :  2.85    5.50     5.70     5.10     4.75     4.45       4.60
  Fresh      :  3.45    6.75     6.25     5.60     5.05     4.75       4.80
DE           :                                                         8.25
FL           :                                                        12.10
ID - All     :  3.05    5.50     4.80     4.75     4.60     4.50       4.50
  Fresh      :  2.30    6.60     4.90     4.20     4.30     4.10       3.80
  Processing :  3.80    5.20     4.80     4.80     4.70     4.80       4.80
IL           :                                                         5.50
IN           :                                                         6.15
IA           :                                                         5.45
ME           :          8.10     5.65     5.70     6.10     6.30       6.40
MD           :                                                         6.85
MA           :                                                         7.70
MI           :  7.65    6.20     5.80     6.05     6.15     6.10       6.45
MN           :          7.40     5.35     4.70     5.10     4.95       5.55
MO           :                                                         5.30
MT           :                                                         7.05
NE           :                                                         6.15
NV           :                                                         4.50
NJ           :                                                         6.50
NM           :                                                         6.05
NY           :         11.50     9.05     8.70     8.60     8.30       8.75
NC           :  6.50    8.00                                           6.60
ND - All     :          5.05     4.75     5.05     5.00     5.70       5.65
  Fresh      :                   7.25     6.50     7.00     7.20       6.95
  Processing :          5.05     4.50     4.80     4.70     4.90       5.05
OH           : 10.80   10.30     6.15     8.25     8.30     8.35       8.25
OR           :  3.45    6.25     5.15     4.65     4.95     5.15       5.20
PA           :  8.50    7.50     6.80     7.60     8.35     7.85       8.20
RI           :                                                         7.60
SD           :                                                         4.90
TX           : 12.10   12.00                                          10.30
UT           :                                                         4.35
VA           : 10.60    9.95    10.70                                 10.80
WA - All     :  3.95    5.65     4.50     4.50     4.60     5.55       4.90
  Processing :  4.15    4.35     4.00     4.45     4.30     4.90       4.55
WI - All     :  5.95    5.90     5.15     5.40     5.15     5.25       5.70
  Fresh      :          7.80     6.00     5.60     4.95     5.20       5.40
  Processing :  4.05    4.05     4.65     4.25     5.30     5.10       5.45
WY           :                                                         5.05
             :
US - All     :  5.52    6.26     5.09     4.93     5.13     5.29       5.62
  Fresh      :  7.25    8.86     7.04     6.46     5.89     5.88       6.64
  Processing :  4.37    4.81     4.61     4.60     4.71     4.96       5.00
-------------------------------------------------------------------------------
1/  State Marketing Year Average Prices are computed by weighting state monthly
    prices by estimated sales for the month during the crop year.  U.S.
    Marketing Year Average Price is computed by weighting State Marketing Year
    Average Prices by estimated sales for the crop year.  Monthly prices refer
    to all potatoes sold in a given month regardless of the year harvested.
 
 
 
        Potatoes:  Prices Received, Monthly and Marketing Year Average
                          by State and U.S., 1998 1/
-------------------------------------------------------------------------------
  State      :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
-------------------------------------------------------------------------------
             :                          Dollars per Cwt
             :
AL           :                                             12.30      13.20
AK           :
AZ           :                                   9.10      11.90       7.50
CA - All     : 11.00      12.30      17.10      15.30      10.90      10.20
  Winter     : 16.60      22.40      23.20      28.40
  Spring     :                                             12.00      10.70
  Summer     :
  Fall       :  8.00       8.00       7.30       7.45       7.10       7.60
CO - All     :  4.50       4.45       4.75       4.30       4.05       3.90
  Fresh      :  4.70       4.60       4.50       4.20       4.35       4.25
DE           :
FL           : 33.00      31.50      30.00      16.60      10.70      13.20
ID - All     :  4.40       4.40       4.40       4.55       4.50       3.85
  Fresh      :  4.00       4.00       3.80       3.60       3.40       3.00
  Processing :  4.80       4.80       4.70       4.80       4.90       4.90
IL           :
IN           :
IA           :
ME           :  6.10       6.35       6.55       6.95       6.75       6.30
MD           :
MA           :
MI           :  6.30       6.55       6.65       7.25       8.05
MN           :  6.20       6.20       6.65       6.60       5.85
MO           :
MT           :
NE           :
NV           :
NJ           :
NM           :
NY           :  8.05       8.00       8.40       8.40       9.85
NC           :                                                         6.10
ND - All     :  5.95       6.55       6.05       7.00       6.00       5.80
  Fresh      :  7.00       7.00       7.40       7.00       4.50       3.60
  Processing :  5.10       5.80       5.15       5.35       5.80       5.85
OH           :  8.35       8.60       8.60       9.20
OR           :  5.40       5.30       5.95       6.05       5.75       5.10
PA           :  7.95       9.05      10.60       9.55       9.80       9.55
RI           :
SD           :
TX           :                                              9.35       9.10
UT           :
VA           :                                                         9.65
WA - All     :  5.35       5.35       5.10       5.00       4.95       5.15
  Processing :  4.90       5.00       4.85       4.90       5.35       5.15
WI - All     :  5.55       5.70       6.80       6.55       6.35       6.50
  Fresh      :  5.20       4.05       4.60       3.95       4.25       5.00
  Processing :  5.30       5.80       7.15       7.70       7.50       7.50
WY           :
             :
US - All     :  5.40       5.94       6.41       6.27       6.39       6.13
  Fresh      :  5.77       6.81       7.54       6.84       7.11       7.17
  Processing :  5.06       5.25       5.24       5.49       5.97       5.58
-------------------------------------------------------------------------------
See footnote at end of table.                                      -- continued
 
 
        Potatoes:  Prices Received, Monthly and Marketing Year Average
                  by State and U.S., 1998 1/ (continued)
-------------------------------------------------------------------------------
  State      :  Jul   :  Aug   :  Sep   :  Oct   :  Nov   :  Dec   :    MYA
-------------------------------------------------------------------------------
             : 0
  Fresh      :  2.40       1.60       1.75       1.35       1.20       1.00
  Processing :  4.95       5.05       5.45       4.05       4.00       4.00
WY           :
             :
US - All     :  4.23       4.50       4.60       4.61       5.26       4.66
  Fresh      :  3.21       3.82       3.46       3.92       4.60       5.27
  Processing :  4.98       4.90       5.11       5.02       6.04       5.04
-------------------------------------------------------------------------------
See footnote at end of table.                                      -- continued
 
 
 
        Potatoes:  Prices Received, Monthly and Marketing Year Average
                  by State and U.S., 1997 1/ (continued)
-------------------------------------------------------------------------------
  State      :  Jul   :  Aug   :  Sep   :  Oct   :  Nov   :  Dec   :    MYA
-------------------------------------------------------------------------------
             :                      Dollars per Cwt
             :
AL           :  8.25    7.30    13.00                                  8.60
AK           :                                                        20.00
AZ           :                                                         8.75
CA - All     : 10.20   13.50    14.70    13.80     8.20    11.20      10.90
  Winter     :                                             19.20      18.10
  Spring     :  9.80                                                   9.85
  Summer     : 12.80   13.50    14.70    19.80                        14.50
  Fall       :  4.55                      8.80     8.20     7.55       8.10
CO - All     :  2.85    5.50     5.70     5.10     4.75     4.45       4.60
  Fresh      :  3.45    6.75     6.25     5.60     5.05     4.75       4.80
DE           :                                                         8.25
FL           :                                                        12.10
ID - All     :  3.05    5.50     4.80     4.75     4.60     4.50       4.50
  Fresh      :  2.30    6.60     4.90     4.20     4.30     4.10       3.80
  Processing :  3.80    5.20     4.80     4.80     4.70     4.80       4.80
IL           :                                                         5.50
IN           :                                                         6.15
IA           :                                                         5.45
ME           :          8.10     5.65     5.70     6.10     6.30       6.40
MD           :                                                         6.85
MA           :                                                         7.70
MI           :  7.65    6.20     5.80     6.05     6.15     6.10       6.45
MN           :          7.40     5.35     4.70     5.10     4.95       5.55
MO           :                                                         5.30
MT           :                                                         7.05
NE           :                                                         6.15
NV           :                                                         4.50
NJ           :                                                         6.50
NM           :                                                         6.05
NY           :         11.50     9.05     8.70     8.60     8.30       8.75
NC           :  6.50    8.00                                           6.60
ND - All     :          5.05     4.75     5.05     5.00     5.70       5.65
  Fresh      :                   7.25     6.50     7.00     7.20       6.95
  Processing :          5.05     4.50     4.80     4.70     4.90       5.05
OH           : 10.80   10.30     6.15     8.25     8.30     8.35       8.25
OR           :  3.45    6.25     5.15     4.65     4.95     5.15       5.20
PA           :  8.50    7.50     6.80     7.60     8.35     7.85       8.20
RI           :                                                         7.60
SD           :                                                         4.90
TX           : 12.10   12.00                                          10.30
UT           :                                                         4.35
VA           : 10.60    9.95    10.70                                 10.80
WA - All     :  3.95    5.65     4.50     4.50     4.60     5.55       4.90
  Processing :  4.15    4.35     4.00     4.45     4.30     4.90       4.55
WI - All     :  5.95    5.90     5.15     5.40     5.15     5.25       5.70
  Fresh      :          7.80     6.00     5.60     4.95     5.20       5.40
  Processing :  4.05    4.05     4.65     4.25     5.30     5.10       5.45
WY           :                                                         5.05
             :
US - All     :  5.52    6.26     5.09     4.93     5.13     5.29       5.62
  Fresh      :  7.25    8.86     7.04     6.46     5.89     5.88       6.64
  Processing :  4.37    4.81     4.61     4.60     4.71     4.96       5.00
-------------------------------------------------------------------------------
1/  State Marketing Year Average Prices are computed by weighting state monthly
    prices by estimated sales for the month during the crop year.  U.S.
    Marketing Year Average Price is computed by weighting State Marketing Year
    Average Prices by estimated sales for the crop year.  Monthly prices refer
    to all potatoes sold in a given month regardless of the year harvested.
 
 
 
        Potatoes:  Prices Received, Monthly and Marketing Year Average
                          by State and U.S., 1998 1/
-------------------------------------------------------------------------------
  State      :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
-------------------------------------------------------------------------------
             :                          Dollars per Cwt
             :
AL           :                                             12.30      13.20
AK           :
AZ           :                                   9.10      11.90       7.50
CA - All     : 11.00      12.30      17.10      15.30      10.90      10.20
  Winter     : 16.60      22.40      23.20      28.40
  Spring     :                                             12.00      10.70
  Summer     :
  Fall       :  8.00       8.00       7.30       7.45       7.10       7.60
CO - All     :  4.50       4.45       4.75       4.30       4.05       3.90
  Fresh      :  4.70       4.60       4.50       4.20       4.35       4.25
DE           :
FL           : 33.00      31.50      30.00      16.60      10.70      13.20
ID - All     :  4.40       4.40       4.40       4.55       4.50       3.85
  Fresh      :  4.00       4.00       3.80       3.60       3.40       3.00
  Processing :  4.80       4.80       4.70       4.80       4.90       4.90
IL           :
IN           :
IA           :
ME           :  6.10       6.35       6.55       6.95       6.75       6.30
MD           :
MA           :
MI           :  6.30       6.55       6.65       7.25       8.05
MN           :  6.20       6.20       6.65       6.60       5.85
MO           :
MT           :
NE           :
NV           :
NJ           :
NM           :
NY           :  8.05       8.00       8.40       8.40       9.85
NC           :                                                         6.10
ND - All     :  5.95       6.55       6.05       7.00       6.00       5.80
  Fresh      :  7.00       7.00       7.40       7.00       4.50       3.60
  Processing :  5.10       5.80       5.15       5.35       5.80       5.85
OH           :  8.35       8.60       8.60       9.20
OR           :  5.40       5.30       5.95       6.05       5.75       5.10
PA           :  7.95       9.05      10.60       9.55       9.80       9.55
RI           :
SD           :
TX           :                                              9.35       9.10
UT           :
VA           :                                                         9.65
WA - All     :  5.35       5.35       5.10       5.00       4.95       5.15
  Processing :  4.90       5.00       4.85       4.90       5.35       5.15
WI - All     :  5.55       5.70       6.80       6.55       6.35       6.50
  Fresh      :  5.20       4.05       4.60       3.95       4.25       5.00
  Processing :  5.30       5.80       7.15       7.70       7.50       7.50
WY           :
             :
US - All     :  5.40       5.94       6.41       6.27       6.39       6.13
  Fresh      :  5.77       6.81       7.54       6.84       7.11       7.17
  Processing :  5.06       5.25       5.24       5.49       5.97       5.58
-------------------------------------------------------------------------------
See footnote at end of table.                                      -- continued
 
 
        Potatoes:  Prices Received, Monthly and Marketing Year Average
                  by State and U.S., 1998 1/ (continued)
-------------------------------------------------------------------------------
  State      :  Jul   :  Aug   :  Sep   :  Oct   :  Nov   :  Dec   :    MYA
-------------------------------------------------------------------------------
             :                      Dollars per Cwt
             :
AL           : 12.80                                                  12.90
AK           :                                                        2090
AZ           : 10.00                                                   9.90
CA - All     : 10.90   10.90    11.30     9.05     9.40    11.70      11.30
  Winter     :                                    18.10    20.30      22.40
  Spring     :  9.35                                                  10.50
  Summer     : 14.30   10.90    11.30    13.00                        12.40
  Fall       : 11.10                      7.55     6.70     7.30       7.10
CO - All     :  4.60    6.15     5.55     4.55     3.95     3.50       3.85
  Fresh      :  5.10    6.65     5.90     4.75     4.05     3.50       3.80
DE           :                                                         8.45
FL           :                                                        14.70
ID - All     :  3.45    3.60     4.55     4.25     4.20     4.00       3.90
  Fresh      :  2.40    2.80     4.40     4.10     3.70     3.30       3.30
  Processing :  4.50    4.80     4.60     4.30     4.40     4.40       4.30
IL           :                                                         5.15
IN           :                                                         5.75
IA           :                                                         4.35
ME           :          6.20     5.40     5.85     5.90     5.90       6.25
MD           :                                                         7.00
MA           :                                                         6.75
MI           :  6.35    5.70     5.25     5.60     6.35     6.55       6.25
MN           :          7.40     4.35     4.40     4.45     5.65       5.20
MO           :                                                         5.15
MT           :                                                         7.95
NE           :                                                         4.85
NV           :                                                         4.20
NJ           :                                                         7.00
NM           :                                                         6.10
NY           :          9.75     9.35     9.35     9.35     8.95       9.45
NC           :  6.05    7.50                                           6.15
ND - All     :  5.50    6.05     5.10     5.60     5.15     5.70       5.65
  Fresh      :          4.00     5.05     5.65     5.40     5.20       5.40
  Processing :  5.50    6.10     4.95     5.40     4.75     5.60       5.25
OH           :  9.75    7.55     7.45     5.95     5.20     6.95       6.95
OR           :  5.20    4.60     4.65     4.25     5.35     5.00       4.90
PA           :          7.50     6.35     6.25     6.35     6.95       7.00
RI           :                                                         6.80
SD           :                                                         4.95
TX           :  9.75    9.15                                           9.35
UT           :                                                         4.75
VA           :  7.05    5.80     5.85                                  6.75
WA - All     :  4.25    5.60     5.00     4.00     4.20     5.35       4.50
  Processing :  4.40    4.85     4.00     3.95     3.85     4.85       4.10
WI - All     :  5.10    4.85     4.85     4.65     4.50     4.90       4.95
  Fresh      :  5.50    5.05     5.40     5.15     4.30     4.50       4.70
  Processing :  4.85    4.45     4.60     4.35     4.65     5.00       4.65
WY           :                                                         5.05
             :
US - All     :  6.03    5.55     4.91     4.43     4.81     5.03       5.24
  Fresh      :  7.34    6.39     5.99     5.45     5.21     5.14       6.15
  Processing :  5.01    5.01     4.49     4.25     4.53     4.94       4.68
-------------------------------------------------------------------------------
1/  Preliminary.  State Marketing Year Average Prices are computed by
    weighting state monthly prices by estimated sales for the month
    during the crop year.  U.S. Marketing Year Average Price is
    computed by weighting state Marketing Year Average Prices by
    estimated sales for the crop year.  Monthly prices refer to all
    potatoes sold in a given month regardless of the year harvested.
 
 
      Peaches for Fresh Use:  Monthly Average Prices Received,
                     United States, 1991-98 1/
------------------------------------------------------------------------------
        :            :             :            :              :
  Year  :     May    :     Jun     :     Jul    :      Aug     :     Sep
        :            :             :            :              :
------------------------------------------------------------------------------
        :                        Dollars per Pound
        :
  1998  :    .324          .254         .276          .267          .282
  1997  :    .255          .193         .146          .238          .353
  1996  :    .347          .272         .306          .316          .363
  1995  :    .345          .205         .184          .266          .324
  1994  :    .193          .138         .177          .176          .239
  1993  :    .288          .220         .191          .190          .226
  1992  :    .220          .213         .148          .222          .220
  1991  :    .289          .236         .162          .162          .228
------------------------------------------------------------------------------
1/  Equivalent packinghouse-door returns for CA and WA; price at point of
    first sale for other states.
 
 
 
       Pears for Fresh Use:  Monthly Average Prices Received,
                    United States, 1991-1998 1/
------------------------------------------------------------------------------
     :     :     :     :     :     :     :     :     :     :     :     :
Year : Jan : Feb : Mar : Apr : May : Jun : Jul : Aug : Sep : Oct : Nov : Dec
     :     :     :     :     :     :     :     :     :     :     :     :
------------------------------------------------------------------------------
     :                           Dollars per Ton
     :
1998 : 269   272   272   332   385   425   360   328   372   361   352   305
1997 : 557   519   461   454   503   568   325   351   368   361   352   305
1996 : 297   301   316   313   367   584   450   383   471   505   597   561
1995 : 222   288   346   374   354   340   358   332   374   354   351   324
1994 : 235   220   202   182   172   175   148   170   278   248   271   253
1993 : 370   417   412   429   505   538   390   344   366   350   330   281
1992 : 377   383   381   394   459    2/   300   273   364   390   433   391
1991 : 345   377   389   402   494   793   300   342   358   399   428   414
------------------------------------------------------------------------------
1/  Equivalent packinghouse-door returns for CA, OR, and WA; price at point
    of first sale for other states.
2/  Insufficient sales to establish a price.
 
 
 
            Grapes for Fresh Use:  Monthly Average Prices Received,
                   United States, May 1995 - December 1998
------------------------------------------------------------------------------
Year :   May  :   Jun  :   Jul  :   Aug  :   Sep  :   Oct  :   Nov  :   Dec
------------------------------------------------------------------------------
     :                         Dollars per Ton
     :
1998 :    1/      570      580      800      580      570      600      550
1997 :  1060      660      480      450      550      570      840       1/
1996 :  1150      960      570      480      580      880     1100       1/
1995 :  1050      580      650      650      480      560      530      680
------------------------------------------------------------------------------
1/  Insufficient sales to establish a price.
 
 
 
Apples for Fresh Use:  Prices Received, by State, July 1996 - June 1999,
           and United States, July 1995 - June 1999 1/
-------------------------------------------------------------------------------
     :                1996               :                1997
State:-------------------------------------------------------------------------
     : Jul : Aug : Sep : Oct : Nov : Dec :  Jan : Feb : Mar : Apr : May : Jun
-------------------------------------------------------------------------------
     :                              Dollars per Lb
     :
CA   :.309  .309  .392  .327  .287  .310   .307  .310  .225  .225
MI   :      .155  .160  .180  .180  .180   .170  .170  .165  .165  .150  .150
NY   :            .193  .182  .184  .173   .177  .172  .172  .175  .176
OH   :      .355  .332  .303  .286  .278   .280  .275  .253  .266
PA   :      .200  .200  .200  .190  .190   .190  .210  .220  .220  .220
VA   :      .160  .160  .150  .150  .150   .150  .138  .137  .136
WA   :.225  .246  .313  .257  .241  .235   .234  .205  .174  .150  .140  .137
     :-------------------------------------------------------------------------
     :                1997               :                1998
     :-------------------------------------------------------------------------
     : Jul : Aug : Sep : Oct : Nov : Dec :  Jan : Feb : Mar : Apr : May : Jun
     :-------------------------------------------------------------------------
     :                              Dollars per Lb
     :
CA   :.499  .394  .356  .365  .297  .293   .258  .264  .297  .297
MI   :      .160  .155  .150  .140  .145   .150  .155  .155  .155  .155  .155
NY   :            .182  .183  .167  .172   .175  .175  .178  .175  .187
OH   :.310  .289  .267  .275  .276  .273   .253  .253  .250  .246  .241  .240
PA   :.200  .230  .240  .230  .270  .250   .240  .210  .190  .160
VA   :            .200  .220  .215  .200   .190  .181  .180  .180
WA   :.136  .137  .245  .254  .238  .246   .233  .216  .209  .197  .179  .163
     :-------------------------------------------------------------------------
     :                1998               :                1999
     :-------------------------------------------------------------------------
     : Jul : Aug : Sep : Oct : Nov : Dec :  Jan : Feb : Mar : Apr : May : Jun
     :-------------------------------------------------------------------------
     :                              Dollars per Lb
     :
CA   :      .334  .306  .348  .293  .219   .183  .100  .152
MI   :      .130  .140  .130  .125  .125   .125  .130  .130  .130  .130  .130
NY   :            .176  .177  .166  .145   .147  .148  .157  .166  .184
OH   :.260  .275  .280  .275  .269  .264   .258  .256  .255  .255  .251  .250
PA   :.240  .230  .230  .240  .240  .230   .230  .230  .220  .190  .180  .180
VA   :            .219  .200  .191  .189   .183  .182  .185
WA   :.123  .120  .209  .201  .158  .140   .157  .150  .151  .137  .128  .125
-------------------------------------------------------------------------------
Year : Jul : Aug : Sep : Oct : Nov : Dec :Jan 2/: Feb : Mar : Apr : May : Jun
-------------------------------------------------------------------------------
     :                              United States
     :
1995 :.179  .244  .262  .253  .238  .244   .254  .242  .251  .226  .219  .219
1996 :.233  .252  .305  .247  .232  .227   .225  .203  .176  .156  .143  .137
1997 :.146  .174  .259  .253  .230  .233   .219  .208  .205  .194  .178  .163
1998 :.127  .138  .226  .221  .175  .149   .158  .150  .153  .141  .133  .127
-------------------------------------------------------------------------------
1/  Equivalent packinghouse-door returns for CA, NY, OR and WA;  price at
    point of first sale for other states.
2/  January of the following year.
 
 
 
   Oranges: Average Prices and Equivalent Returns, United States
                     October 1995 - August 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
   US           :                          All Oranges
                :
Oct             :  17.30     9.90    11.22    -0.23     7.90     9.22    -2.24
Nov             :  16.70     6.03    10.07     5.26     3.98     8.06     3.21
Dec             :  14.50     5.79     8.11     5.40     3.76     6.13     3.35
Jan        1996 :  14.30     5.91     8.09     5.59     3.87     6.12     3.55
Feb             :  13.70     5.89     7.52     5.37     386     5.54     3.32
Mar             :  16.10     7.27     9.97     6.12     5.22     7.97     4.04
Apr             :  17.20     7.66    10.97     7.04     5.58     8.96     4.94
May             :  17.00     8.09    10.87     7.62     6.00     8.81     5.52
Jun             :  17.20     8.30    11.12     7.31     6.21     9.05     5.21
Jul             :  18.90     9.10    12.95    -0.48     7.02    10.87    -2.56
Aug             :  21.30    10.99    15.40    -0.48     8.91    13.32    -2.56
Sep             :  27.10    15.78    21.20    -0.48    13.70    19.12    -2.56
Oct             :  23.60    12.89    17.21    -0.14    10.94    15.27    -2.13
Nov             :  16.70     6.06    10.11     4.63     4.16     8.20     2.73
Dec             :  14.80     5.42     8.42     4.93     3.52     6.48     3.03
Jan        1997 :  15.10     5.49     8.83     5.02     3.59     6.89     3.12
Feb             :  15.10     5.59     8.93     4.93     3.67     6.97     3.02
Mar             :  15.50     6.79     9.34     5.53     4.82     7.36     3.57
Apr             :  16.30     6.64    10.16     5.92     4.68     8.17     3.97
May             :  17.10     6.71    10.92     5.91     4.75     8.89     3.96
Jun             :  16.50     6.60    10.49     5.59     4.62     8.44     3.63
Jul             :  16.80     8.56    10.90     2.88     6.48     8.82     0.80
Aug             :  18.50     9.53    12.60     3.38     7.45    10.52     1.30
Sep             :  18.70     9.23    12.80     3.40     7.15    10.72     1.32
Oct             :  16.10     5.78     9.50     2.57     3.90     7.55     0.75
Nov             :  15.10     4.20     8.66     3.31     2.41     6.73     1.56
Dec             :  14.60     4.59     8.08     3.88     2.81     6.15     2.13
Jan        1998 :  15.80     4.92     9.46     4.30     3.15     7.51     2.54
Feb             :  14.40     5.53     8.14     4.99     3.73     6.19     3.22
Mar             :  15.80     7.03     9.62     6.23     5.14     7.63     4.37
Apr             :  18.10     7.67    11.95     6.72     5.79     9.96     4.86
May             :  17.30     7.74    11.18     6.99     5.86     9.17     5.13
Jun             :  17.90     8.61    11.80     7.42     6.70     9.75     5.55
Jul             :  16.40     8.79    10.50     2.36     6.71     8.42     0.28
Aug             :  15.20     7.45     9.30     2.36     5.37     7.22     0.28
------------------------------------------------------------------------------
 
 
 
     Oranges: Average Prices and Equivalent Returns, Arizona
                    October 1995 - April 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
    AZ          :                          All Oranges
                :
Oct        1995 :  25.50    19.48    19.48             17.50    17.50
Nov             :  19.30    11.20    13.28    -0.48     9.22    11.30    -2.46
Dec             :  15.10     7.30     9.08    -0.48     5.32     7.10    -2.46
Jan        1996 :  14.80     6.74     8.78    -0.48     4.76     6.80    -2.46
Feb             :  13.00     4.87     6.94    -0.48     2.89     4.95    -2.46
Mar             :  12.60     5.72     6.68    -0.48     3.68     4.63    -2.47
Apr             :  11.60     4.57     5.67    -0.48     2.50     3.60    -2.55
May             :  10.60     3.17     4.66    -0.48     1.09     2.58    -2.56
Jun             :   9.92     2.58     4.01    -0.48     0.51     1.94    -2.56
Jul             :  11.20     2.76     5.30    -0.48     0.68     3.22    -2.56
                :
Nov             :  19.40    11.47    13.38    -0.28     9.49    11.40    -2.26
Dec             :  16.90     8.72    10.88    -0.28     6.74     8.90    -2.26
Jan        1997 :  15.70     8.33     9.68    -0.08     6.35     7.70    -2.06
Feb             :  11.50     5.31     5.48     0.60     3.33     3.50    -1.38
Mar             :  10.50     4.43     4.53     0.64     2.39     2.49    -1.34
Apr             :  11.60     5.68     5.70     1.08     3.60     3.62    -1.00
May             :  11.30     5.37     5.40     1.26     3.29     3.32    -0.82
Jun             :   8.10     2.20     2.20              0.12     0.12
                :
Oct             :           -0.28             -0.28    -2.26             -2.26
Nov             :  15.20     5.83     9.18    -0.28     3.85     7.20    -2.26
Dec             :  16.10     6.78    10.08    -0.28     4.80     8.10    -2.26
Jan        1998 :  14.20     5.40     8.18    -0.04     3.42     6.20    -2.02
Feb             :   9.22     2.60     3.20     0.55     0.61     1.22    -1.45
Mar             :  11.10     4.74     5.13     0.66     2.69     3.07    -1.32
Apr             :  11.60     5.63     5.70     0.84     3.56     3.62    -1.17
May             :  10.40     4.49     4.50     2.36     2.41     2.42     0.28
Jun             :  10.80     4.90     4.90              2.82     2.82
                :
    AZ          :                    Navel and Miscellaneous
                :
Oct        1995 :  25.50    19.48    19.48             17.50    17.50
Nov             :  19.30    11.20    13.28    -0.48     9.22    11.30    -2.46
Dec             :  15.10     7.30     9.08    -0.48     5.32     7.10    -2.46
Jan        1996 :  14.80     6.74     8.78    -0.48     4.76     6.80    -2.46
Feb             :  12.80     4.72     6.78    -0.48     2.74     4.80    -2.46
Mar             :  11.90     4.13     5.88    -0.48     2.15     3.90    -2.46
Apr             :   7.06     0.78     1.04    -0.48    -1.20    -0.94    -2.46
May             :   5.54    -0.48    -0.48    -0.48    -2.46    -2.46    -2.46
Jun             :   3.00    -3.02    -3.02             -5.00    -5.00
             :
Nov             :  19.40    11.47    13.38    -0.28     9.49    11.40    -2.26
Dec             :  16.90     8.72    10.88    -0.28     6.74     8.90    -2.26
Jan        1997 :  15.70     8.33     9.68    -0.08     6.35     7.70    -2.06
Feb             :  11.50     5.31     5.48     0.60     3.33     3.50    -1.38
Mar             :   9.00     2.82     2.98     0.64     0.84     1.00    -1.34
                :
Oct             :           -0.28             -0.28    -2.26             -2.26
Nov             :  15.20     5.83     9.18    -0.28     3.85     7.20    -2.26
Dec             :  16.10     6.78    10.08    -0.28     4.80     8.10    -2.26
Jan        1998 :  14.20     5.40     8.18    -0.04     3.42     6.20    -2.02
Feb             :   9.22     2.63     3.20     0.20     0.65     1.22    -1.78
Mar             :   8.50     1.97     2.48     0.66    -0.01     0.50    -1.32
Apr             :            0.66              0.66    -1.32             -1.32
------------------------------------------------------------------------------
 
 
 
Oranges: Average Prices and Equivalent Returns, Arizona and California
                   November 1995 - August 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
    AZ          :                          Valencias
                :
Feb        1996 :  15.70     8.09     9.80    -0.48     6.01     7.72    -2.56
Mar             :  13.00     6.85     7.10    -0.48     4.77     5.02    -2.56
Apr             :  12.00     4.92     6.10    -0.48     2.84     4.02    -2.56
May             :  10.60     3.24     4.70    -0.48     1.16     2.62    -2.56
Jun             :  10.60     2.95     4.70    -0.48     0.87     2.62    -2.56
Jul             :  11.20     2.76     5.30    -0.48     0.68     3.22    -2.56
                :
Mar        1997 :  11.30     5.40     5.40              3.32     3.32
Apr             :  11.60     5.68     5.70     1.08     3.60     3.62    -1.00
May             :  11.30     5.37     5.40     1.26     3.29     3.32    -0.82
Jun             :   8.10     2.20     2.20              0.12     0.12
                :
Feb        1998 :            1.96              1.96    -0.12             -0.12
Mar             :  11.90     6.00     6.00              3.92     3.92
Apr             :  11.60     5.69     5.70     1.36     3.61     3.62    -0.72
May             :  10.40     4.49     4.50     2.36     2.41     2.42     0.28
Jun             :  10.80     4.90     4.90              2.82     2.82
             :
    CA          :                          All Oranges
                :
                :
Nov        1995 :  20.00    12.31    13.98    -0.48    10.33    12.00    -2.46
Dec             :  15.10     8.04     9.08    -0.48     6.06     7.10    -2.46
Jan        1996 :  14.50     6.92     8.48    -0.48     4.94     6.50    -2.46
Feb             :  13.60     5.59     7.58    -0.48     3.61     5.60    -2.46
Mar             :  16.40     7.29    10.44    -0.48     5.30     8.45    -2.46
Apr             :  17.80     8.08    11.77    -0.48     6.08     9.76    -2.48
May             :  17.70     9.72    11.78    -0.48     7.65     9.71    -2.54
Jun             :  17.00     8.21    11.10    -0.48     6.13     9.02    -2.56
Jul             :  19.00     9.26    13.10    -0.48     7.18    11.02    -2.56
Aug             :  21.30    10.99    15.40    -0.48     8.91    13.32    -2.56
Sep             :  27.10    15.78    21.20    -0.48    13.70    19.12    -2.56
Oct             :  24.30    13.39    18.36    -0.44    11.33    16.31    -2.49
Nov             :  18.50    10.86    12.48    -0.28     8.88    10.50    -2.26
Dec             :  16.40     9.31    10.38    -0.28     7.33     8.40    -2.26
Jan        1997 :  16.20     9.15    10.18    -0.08     7.17     8.20    -2.06
Feb             :  15.50     8.17     9.45     0.66     6.18     7.47    -1.32
Mar             :  15.80     8.39     9.79     0.72     6.40     7.80    -1.27
Apr             :  17.30     9.38    11.27     0.72     7.38     9.27    -1.28
May             :  18.20    10.40    12.23     1.08     8.35    10.18    -0.97
Jun             :  16.40     8.01    10.50     1.52     5.93     8.42    -0.56
Jul             :  16.80     8.56    10.90     2.88     6.48     8.82     0.80
Aug             :  18.50     9.53    12.60     3.38     7.45    10.52     1.30
Sep             :  18.70     9.23    12.80     3.40     7.15    10.72     1.32
Oct             :  17.60     8.58    11.63     2.84     6.52     9.58     0.77
Nov             :  16.70     9.58    10.68    -0.28     7.60     8.70    -2.26
Dec             :  16.00     8.84     9.98    -0.28     6.86     8.00    -2.26
Jan        1998 :  17.00     9.47    10.98    -0.04     7.49     9.00    -2.02
Feb             :  14.90     7.60     8.90     0.28     5.62     6.92    -1.71
Mar             :  16.20     8.38    10.16     0.72     6.38     8.16    -1.26
Apr             :  19.20    10.81    13.27     0.91     8.80    11.26    -1.11
May             :  18.20     9.82    12.23     1.49     7.79    10.20    -0.54
Jun             :  18.20    10.54    12.26     2.21     8.46    10.19     0.13
Jul             :  16.40     8.79    10.50     2.36     6.71     8.42     0.28
Aug             :  15.20     7.45     9.30     2.36     5.37     7.22     0.28
------------------------------------------------------------------------------
 
 
 
     Oranges: Average Prices and Equivalent Returns, California
                    November 1995 - August 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
    CA          :                             Navels
                :
Nov        1995 :   20.00    12.31    13.98    -0.48    10.33    12.00    -2.46
Dec             :   15.10     8.04     9.08    -0.48     6.06     7.10    -2.46
Jan        1996 :   14.50     6.92     8.48    -0.48     4.94     6.50    -2.46
Feb             :   13.60     5.59     7.58    -0.48     3.61     5.60    -2.46
Mar             :   16.10     6.85    10.08    -0.48     4.87     8.10    -2.46
Apr             :   17.70     7.63    11.68    -0.48     5.65     9.70    -2.46
May             :   21.60    10.99    15.58    -0.48     9.01    13.60    -2.46
                :
Oct             :   26.60    15.94    20.58    -0.28    13.96    18.60    -2.26
Nov             :   18.50    10.86    12.48    -0.28     8.88    10.50    -2.26
Dec             :   16.40     9.31    10.38    -0.28     7.33     8.40    -2.26
Jan        1997 :   16.20     9.15    10.18    -0.08     7.17     8.20    -2.06
Feb             :   15.40     8.12     9.38     0.60     6.14     7.40    -1.38
Mar             :   15.60     8.26     9.58     0.64     6.28     7.60    -1.34
Apr             :   17.40     9.43    11.38     0.64     7.45     9.40    -1.34
May             :   21.90    13.60    15.88     0.66    11.62    13.90    -1.32
                :
Oct             :   17.90     9.96    11.88    -0.28     7.98     9.90    -2.26
Nov             :   16.70     9.58    10.68    -0.28     7.60     8.70    -2.26
Dec             :   16.00     8.84     9.98    -0.28     6.86     8.00    -2.26
Jan        1998 :   17.00     9.47    10.98    -0.04     7.49     9.00    -2.02
Feb             :   14.90     7.53     8.88     0.20     5.55     6.90    -1.78
Mar             :   15.80     7.80     9.78     0.66     5.82     7.80    -1.32
Apr             :   19.40    10.77    13.38     0.66     8.79    11.40    -1.32
May             :   17.20     8.44    11.18     0.66     6.46     9.20    -1.32
Jun             :   22.30    13.37    16.28     0.66    11.39    14.30    -1.32
                :
    CA          :                            Valencias
                :
Mar        1996 :   19.20    11.85    13.30    -0.48     9.77    11.22    -2.56
Apr             :   17.90     9.57    12.00    -0.48     7.49     9.92    -2.56
May             :   17.20     9.53    11.30    -0.48     7.45     9.22    -2.56
Jun             :   17.00     8.21    11.10    -0.48     6.13     9.02    -2.56
Jul             :   19.00     9.26    13.10    -0.48     7.18    11.02    -2.56
Aug             :   21.30    10.99    15.40    -0.48     8.91    13.32    -2.56
Sep             :   27.10    15.78    21.20    -0.48    13.70    19.12    -2.56
Oct             :   23.40    12.47    17.50    -0.48    10.39    15.42    -2.56
                :
Feb        1997 :   18.60    10.04    12.70     2.04     7.96    10.62    -0.04
Mar             :   18.60    10.08    12.70     1.34     8.00    10.62    -0.74
Apr             :   16.70     9.12    10.80     1.08     7.04     8.72    -1.00
May             :   16.30     8.84    10.40     1.26     6.76     8.32    -0.82
Jun             :   16.40     8.01    10.50     1.52     5.93     8.42    -0.56
Jul             :   16.80     8.56    10.90     2.88     6.48     8.82     0.80
Aug             :   18.50     9.53    12.60     3.38     7.45    10.52     1.30
Sep             :   18.70     9.23    12.80     3.40     7.15    10.72     1.32
Oct             :   17.40     8.08    11.50     3.26     6.00     9.42     1.18
                :
Feb        1998 :   15.10     8.54     9.20     1.96     6.46     7.12    -0.12
Mar             :   17.60    11.19    11.70     1.96     9.11     9.62    -0.12
Apr             :   19.00    10.88    13.10     1.36     8.80    11.02    -0.72
May             :   18.90    10.92    13.00     2.36     8.84    10.92     0.28
Jun             :   17.80    10.28    11.90     2.36     8.20     9.82     0.28
Jul             :   16.40     8.79    10.50     2.36     6.71     8.42     0.28
Aug             :   15.20     7.45     9.30     2.36     5.37     7.22     0.28
--------------------------------------------------------------------------------
 
 
     Oranges: Average Prices and Equivalent Returns, Florida
                    November 1995 - June 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
    FL          :                          All Oranges
                :
Nov        1995 :  14.50     5.54     7.50     5.32     3.49     5.45     3.27
Dec             :  13.50     5.54     6.50     5.48     3.49     4.45     3.43
Jan        1996 :  13.50     5.77     6.50     5.75     3.72     4.45     3.70
Feb             :  14.20     6.01     7.24     5.95     3.95     5.19     3.89
Mar             :  14.20     7.28     7.20     7.28     5.18     5.15     5.18
Apr             :  15.00     7.58     8.00     7.57     5.48     5.95     5.47
May             :  15.20     7.88     8.20     7.87     5.78     6.15     5.77
Jun             :  20.00     8.46    13.00     8.17     6.36    10.95     6.07
              :
Nov             :  15.20     5.28     8.20     4.76     3.38     6.30     2.86
Dec             :  12.40     5.02     5.40     5.00     3.12     3.50     3.10
Jan        1997 :  11.20     5.07     4.20     5.09     3.17     2.30     3.19
Feb             :  13.10     5.09     6.11     5.06     3.18     4.21     3.15
Mar             :  13.10     5.95     6.10     5.94     4.00     4.20     3.99
Apr             :  12.30     6.09     5.30     6.12     4.15     3.40     4.17
May             :  13.10     6.06     6.10     6.06     4.11     4.20     4.11
Jun             :  18.20     6.16    11.20     5.97     4.21     9.30     4.02
                :
Oct             :  14.50     4.22     7.40     2.50     2.42     5.50     0.75
Nov             :  12.40     3.49     5.30     3.37     1.73     3.40     1.62
Dec             :  12.20     4.04     5.10     3.96     2.28     3.20     2.21
Jan        1998 :  11.40     4.38     4.30     4.38     2.62     2.40     2.63
Feb             :  11.70     5.13     4.55     5.14     3.36     2.65     3.38
Mar             :  13.00     6.58     5.90     6.60     4.73     4.00     4.75
Apr             :  12.60     6.96     5.50     7.00     5.10     3.60     5.15
May             :  13.20     7.26     6.10     7.30     5.41     4.20     5.45
Jun             :  16.00     7.85     8.90     7.80     6.00     7.00     5.95
                :
    FL          :                       Early and Midseason
                :
Nov        1995 :  14.50     5.54     7.50     5.32     3.49     5.45     3.27
Dec             :  13.50     5.54     6.50     5.48     3.49     4.45     3.43
Jan        1996 :  13.50     5.77     6.50     5.75     3.72     4.45     3.70
Feb             :  13.50     5.97     6.50     5.95     3.92     4.45     3.90
                :
Nov             :  15.20     5.28     8.20     4.76     3.38     6.30     2.86
Dec             :  12.40     5.02     5.40     5.00     3.12     3.50     3.10
Jan        1997 :  11.20     5.07     4.20     5.09     3.17     2.30     3.19
Feb             :  12.50     5.07     5.50     5.06     3.17     3.60     3.16
                :
Oct             :  14.50     4.22     7.40     2.50     2.42     5.50     0.75
Nov             :  12.40     3.49     5.30     3.37     1.73     3.40     1.62
Dec             :  12.20     4.04     5.10     3.96     2.28     3.20     2.21
Jan        1998 :  11.40     4.38     4.30     4.38     2.62     2.40     2.63
Feb             :  11.10     4.97     4.00     4.99     3.22     2.10     3.24
                :
    FL          :                           Valencias
                :
Feb        1996 :  15.00     6.26     8.00     5.96     4.16     5.95     3.86
Mar             :  14.20     7.28     7.20     7.28     5.18     5.15     5.18
Apr             :  15.00     7.58     8.00     7.57     5.48     5.95     5.47
May             :  15.20     7.88     8.20     7.87     5.78     6.15     5.77
Jun             :  20.00     8.46    13.00     8.17     6.36    10.95     6.07
                :
Feb        1997 :  13.80     5.19     6.80     5.07     3.24     4.90     3.12
Mar             :  13.10     5.95     6.10     5.94     4.00     4.20     3.99
Apr             :  12.30     6.09     5.30     6.12     4.15     3.40     4.17
May             :  13.10     6.06     6.10     6.06     4.11     4.20     4.11
Jun             :  18.20     6.16    11.20     5.97     4.21     9.30     4.02
                :
Feb        1998 :  12.20     6.09     5.10     6.20     4.24     3.20     4.35
Mar             :  13.00     6.58     5.90     6.60     4.73     4.00     4.75
Apr             :  12.60     6.96     5.50     7.00     5.10     3.60     5.15
May             :  13.20     7.26     6.10     7.30     5.41     4.20     5.45
Jun             :  16.00     7.85     8.90     7.80     6.00     7.00     5.95
------------------------------------------------------------------------------
 
 
 
      Oranges: Average Prices and Equivalent Returns, Texas
                     October 1995 - May 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
   TX           :                          All Oranges
                :
Oct        1995 :  21.00    12.36    13.40     2.83    11.21    12.25     1.73
Nov             :  16.50     7.99     8.90     2.83     6.85     7.75     1.73
Dec             :  15.40     6.89     7.80     3.03     5.75     6.65     1.93
Jan        1996 :  13.50     5.30     5.90     3.01     4.16     4.75     1.91
Feb             :  14.70     6.32     7.12     2.89     5.18     5.97     1.79
Mar             :  16.10     8.00     8.45     3.10     6.85     7.30     2.00
Apr             :  17.00     8.95     9.40     3.10     7.80     8.25     200
May             :  17.00     8.61     9.40     3.10     7.47     8.25     2.00
             :
Oct             :  19.60     9.70    10.80     3.31     8.41     9.50     2.06
Nov             :  15.00     5.47     6.20     3.17     4.19     4.90     1.92
Dec             :  12.40     3.26     3.60     3.10     2.00     2.30     1.85
Jan        1997 :  12.40     3.39     3.60     3.10     2.12     2.30     1.85
Feb             :  14.30     5.22     5.54     3.75     3.93     4.24     2.50
Mar             :  15.00     6.04     6.19     4.35     4.74     4.89     3.10
Apr             :  15.50     6.24     6.70     4.42     4.95     5.40     3.17
May             :  15.50     5.94     6.70     4.42     4.66     5.40     3.17
                :
Oct             :  18.10     8.47     9.30     2.29     7.18     8.00     1.04
Nov             :  13.70     4.34     4.90     2.29     3.05     3.60     1.04
Dec             :  12.50     3.16     3.70     2.04     1.88     2.40     0.79
Jan        1998 :  11.50     2.46     2.70     2.04     1.18     1.40     0.79
Feb             :  11.30     2.95     2.54     4.59     1.66     1.24     3.34
Mar             :  13.90     5.16     5.11     5.42     3.86     3.81     4.17
Apr             :  13.10     4.18     4.30     3.80     2.89     3.00     2.55
May             :  13.10     4.30     4.30              3.00     3.00
                :
    TX          :                       Early and Midseason
                :
Oct        1995 :  21.00    12.36    13.40     2.83    11.21    12.25     1.73
Nov             :  16.50     7.99     8.90     2.83     6.85     7.75     1.73
Dec             :  15.40     6.89     7.80     3.03     5.75     6.65     1.93
Jan        1996 :  13.50     5.30     5.90     3.01     4.16     4.75     1.91
Feb             :  13.60     5.20     6.00     2.89     4.06     4.85     1.79
Mar             :  13.60     6.00     6.00              4.85     4.85
                :
Oct        1996 :  19.60     9.70    10.80     3.31     8.41     9.50     2.06
Nov             :  15.00     5.47     6.20     3.17     4.19     4.90     1.92
Dec             :  12.40     3.26     3.60     3.10     2.00     2.30     1.85
Jan        1997 :  12.40     3.39     3.60     3.10     2.12     2.30     1.85
Feb             :  12.40     3.52     3.60     3.10     2.23     2.30     1.85
Mar             :  12.40     3.60     3.60              2.30     2.30
                :
Oct             :  18.10     8.47     9.30     2.29     7.18     8.00     1.04
Nov             :  13.70     4.34     4.90     2.29     3.05     3.60     1.04
Dec             :  12.50     3.16     3.70     2.04     1.88     2.40     0.79
Jan        1998 :  11.50     2.46     2.70     2.04     1.18     1.40     0.79
Feb             :  11.10     2.78     2.30     4.59     1.49     1.00     3.34
Mar             :  11.10     2.63     2.30     4.59     1.33     1.00     3.34
                :
    TX          :                           Valencias
                :
Feb        1996 :  17.00     9.40     9.40              8.25     8.25
Mar             :  17.00     8.68     9.40     3.10     7.54     8.25     2.00
Apr             :  17.00     8.95     9.40     3.10     7.80     8.25     2.00
May             :  17.00     8.61     9.40     3.10     7.47     8.25     2.00
                :
Feb        1997 :  16.90     7.31     8.10     4.35     6.02     6.80     3.10
Mar             :  17.00     7.67     8.20     4.35     6.37     6.90     3.10
Apr             :  15.50     6.24     6.70     4.42     4.95     5.40     3.17
May             :  15.50     5.94     6.70     4.42     4.66     5.40     3.17
                :
Feb        1998 :  15.50     6.70     6.70              5.40     5.40
Mar             :  15.50     6.56     6.70     5.84     5.27     5.40     4.59
Apr             :  13.10     4.18     4.30     3.80     2.89     3.00     2.55
May             :  13.10     4.30     4.30              3.00     3.00
------------------------------------------------------------------------------
 
 
 
 Grapefruit: Average Prices and Equivalent Returns, United States
                   September 1995 - August 1998
--------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :---------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
--------------------------------------------------------------------------------
                :                        Dollars per box
                :
   US           :                         All Grapefruit
                :
Sep        1995 :   15.10     6.57     9.63    -0.44     4.63     7.69    -2.38
Oct             :   16.20     7.22     8.64     1.95     5.34     6.85    -0.27
Nov             :   13.20     4.48     5.65     1.87     2.55     3.86    -0.39
Dec             :   12.20     3.76     4.65     2.50     1.85     2.93     0.33
Jan        1996 :   12.60     3.88     5.06     2.69     1.87     3.28     0.46
Feb             :   12.90     3.81     5.25     2.88     1.76     3.44     0.67
Mar             :   12.90     3.70     5.29     2.92     1.60     3.47     0.69
Apr             :   13.70     4.11     6.27     2.71     2.08     4.50     0.51
May             :   14.00     5.16     7.63     1.46     3.24     5.81    -0.61
Jun             :   13.50     6.18     8.08    -0.39     4.24     6.14    -2.33
Jul             :   11.70     4.76     6.29    -0.44     2.82     4.35    -2.38
Aug             :   16.70     6.22    11.26    -0.44     4.28     9.32    -2.38
Sep             :   19.50    10.01    14.09    -0.34     8.07    12.15    -2.28
Oct             :   16.70     7.63     9.37     0.56     5.72     7.59    -1.89
Nov             :   14.10     4.86     6.15     1.87     3.01     4.44    -0.34
Dec             :   13.10     4.14     5.33     2.25     2.10     3.52    -0.15
Jan        1997 :   13.50     4.12     5.56     2.29     2.10     3.77    -0.03
Feb             :   12.90     3.67     5.05     2.43     1.62     3.26     0.14
Mar             :   13.50     3.31     5.59     2.41     1.16     3.79     0.12
Apr             :   12.90     3.19     5.20     2.30     1.02     3.38    -0.03
May             :   11.90     2.92     4.61     2.06     0.77     2.77    -0.25
Jun             :   13.30     4.97     7.13     1.09     2.95     5.22    -1.12
Jul             :   14.60     8.63     9.19    -0.44     6.69     7.25    -2.38
Aug             :   14.40     5.98     8.96    -0.44     4.04     7.02    -2.38
Sep             :   14.90     6.16     9.46    -0.44     4.22     7.52    -2.38
Oct             :   14.30     5.17     6.46     0.16     3.23     4.65    -2.30
Nov             :   13.20     3.85     5.33     0.75     1.84     3.56    -1.75
Dec             :   13.60     3.93     5.67     0.80     1.94     3.92    -1.64
Jan        1998 :   13.00     3.12     5.13     0.74     1.01     3.34    -1.75
Feb             :   13.40     2.98     5.47     1.29     0.77     3.68    -1.19
Mar             :   13.00     2.66     5.10     1.49     0.41     3.30    -0.97
Apr             :   12.90     2.64     5.10     1.36     0.40     3.31    -1.11
May             :   13.10     2.83     6.00     1.16     0.59     4.16    -1.28
Jun             :   16.10     6.14    10.64    -0.26     4.20     8.70    -2.20
Jul             :   16.90     7.89    11.50    -0.26     5.95     9.56    -2.20
Aug             :   17.40     7.95    11.96    -0.26     6.01    10.02    -2.20
--------------------------------------------------------------------------------
 
 
 
    Grapefruit: Average Prices and Equivalent Returns, Arizona
                    September 1995 - July 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
    AZ          :                        All Grapefruit
                :
Sep        1995 :  20.80    15.36    15.36             13.42    13.42
Oct             :  13.80     8.36     8.36              6.42     6.42
Nov             :  11.40     5.66     5.96    -0.28     3.72     4.02    -2.22
Dec             :  11.70     5.79     6.26    -0.28     3.85     4.32    -2.22
Jan        1996 :  10.80     5.08     5.36    -0.28     3.14     3.42    -2.22
Feb             :  11.20     5.30     5.76    -0.28     3.35     3.82    -2.22
Mar             :  11.20     3.33     5.76    -0.28     1.39     3.82    -2.22
Apr             :  11.20     3.46     5.76    -0.28     1.52     3.82    -2.22
May             :  11.90     3.26     6.46    -0.28     1.32     4.52    -2.22
Jun             :  14.40     4.85     8.96    -0.28     2.91     7.02    -2.22
Jul             :   4.18    -1.19    -1.26    -0.28    -3.13    -3.20    -2.22
                :
Sep             :  21.00    15.56    15.56             13.62    13.62
Oct             :  15.80     9.48    10.36    -0.26     7.53     8.42    -2.20
Nov             :  15.20     8.50     9.76    -0.26     6.56     7.82    -2.20
Dec             :  12.50     7.06     7.06              5.12     5.12
Jan        1997 :  10.30     4.48     4.86    -0.26     2.54     2.92    -2.20
Feb             :  11.10     5.36     5.66    -0.42     3.42     3.72    -2.36
Mar             :   9.88     4.25     4.44    -0.44     2.30     2.50    -2.38
Apr             :  11.30     3.36     5.86    -0.44     1.42     3.92    -2.38
May             :  11.50     2.50     6.06    -0.42     0.56     4.12    -2.36
Jun             :  11.20     2.22     5.76    -0.42     0.28     3.82    -2.36
Jul             :   9.80     3.32     4.36    -0.38     1.38     2.42    -2.32
                :
Nov             :   9.10     3.66     3.66              1.72     1.72
Dec             :  10.20     3.28     4.76    -0.26     1.34     2.82    -2.20
Jan        1998 :  10.00     4.10     4.56    -0.26     2.16     2.62    -2.20
Feb             :  11.20     5.16     5.76    -0.26     3.22     3.82    -2.20
Mar             :  11.30     4.07     5.86    -0.26     2.13     3.92    -2.20
Apr             :  11.70     4.48     6.26    -0.26     2.54     4.32    -2.20
May             :  13.30     4.76     7.86    -0.26     2.82     5.92    -2.20
Jun             :  15.20     5.11     9.76    -0.26     3.17     7.82    -2.20
Jul             :  14.90     4.30     9.46    -0.26     2.36     7.52    -2.20
------------------------------------------------------------------------------
 
 
 
  Grapefruit: Average Prices and Equivalent Returns, California
                   September 1995 - August 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
    CA          :                        All Grapefruit
                :
Sep        1995 :  15.00     6.50     9.56    -0.44     4.56     7.62    -2.38
Oct             :  17.40    10.15    11.96    -0.44     8.21    10.02    -2.38
Nov             :  14.50     7.04     9.06    -0.44     5.10     7.12    -2.38
Dec             :  10.70     4.94     5.26    -0.44     3.00     3.32    -2.38
Jan        1996 :  11.30     4.74     5.86    -0.44     2.80     3.92    -2.38
Feb             :  11.10     4.63     5.66    -0.44     2.69     3.72    -2.38
Mar             :  11.50     4.25     6.06    -0.44     2.31     4.12    -2.38
Apr             :  12.30     4.34     6.86    -0.44     2.40     4.92    -2.38
May             :  15.20     7.26     9.76    -0.44     5.32     7.82    -2.38
Jun             :  13.40     6.44     7.96    -0.44     4.50     6.02    -2.38
Jul             :  12.10     5.00     6.66    -0.44     3.06     4.72    -2.38
Aug             :  16.70     6.22    11.26    -0.44     4.28     9.32    -2.38
Sep             :  19.50     9.93    14.06    -0.34     7.99    12.12    -2.28
Oct             :  22.40    14.05    16.96    -0.15    12.11    15.02    -2.09
Nov             :  15.20     4.36     9.76    -0.26     2.42     7.82    -2.20
Dec             :  13.00     5.61     7.56    -0.26     3.67     5.62    -2.20
Jan        1997 :  12.00     4.51     6.56    -0             :         :      Equiv. P.H.D.      :     Equiv.
On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
    CA          :                        All Grapefruit
                :
Sep        1995 :  15.00     6.50     9.56    -0.44     4.56     7.62    -2.38
Oct             :  17.40    10.15    11.96    -0.44     8.21    10.02    -2.38
Nov             :  14.50     7.04     9.06    -0.44     5.10     7.12    -2.38
Dec             :  10.70     4.94     5.26    -0.44     3.00     3.32    -2.38
Jan        1996 :  11.30     4.74     5.86    -0.44     2.80     3.92    -2.38
Feb             :  11.10     4.63     5.66    -0.44     2.69     3.72    -2.38
Mar             :  11.50     4.25     6.06    -0.44     2.31     4.12    -2.38
Apr             :  12.30     4.34     6.86    -0.44     2.40     4.92    -2.38
May             :  15.20     7.26     9.76    -0.44     5.32     7.82    -2.38
Jun             :  13.40     6.44     7.96    -0.44     4.50     6.02    -2.38
Jul             :  12.10     5.00     6.66    -0.44     3.06     4.72    -2.38
Aug             :  16.70     6.22    11.26    -0.44     4.28     9.32    -2.38
Sep             :  19.50     9.93    14.06    -0.34     7.99    12.12    -2.28
Oct             :  22.40    14.05    16.96    -0.15    12.11    15.02    -2.09
Nov             :  15.20     4.36     9.76    -0.26     2.42     7.82    -2.20
Dec             :  13.00     5.61     7.56    -0.26     3.67     5.62    -2.20
Jan        1997 :  12.00     4.51     6.56    -0.26     2.57     4.62    -2.20
Feb             :  11.20     3.89     5.76    -0.16     1.95     3.82    -2.10
Mar             :  10.90     3.20     5.46    -0.38     1.26     3.52    -2.32
Apr             :  12.20     4.04     6.76    -0.44     2.10     4.82    -2.38
May             :  12.90     3.90     7.46    -0.42     1.96     5.52    -2.36
Jun             :  14.60     6.65     9.16    -0.44     4.71     7.22    -2.38
Jul             :  14.70     8.73     9.26    -0.44     6.79     7.32    -2.38
Aug             :  14.40     5.98     8.96    -0.44     4.04     7.02    -2.38
Sep             :  14.90     6.16     9.46    -0.44     4.22     7.52    -2.38
Oct             :  10.50     2.54     5.06    -0.44     0.60     3.12    -2.38
Nov             :   8.80     2.52     3.36    -0.27     0.58     1.42    -2.21
Dec             :  10.80     3.86     5.36    -0.26     1.92     3.42    -2.20
Jan        1998 :  10.60     3.81     5.16    -0.26     1.87     3.22    -2.20
Feb             :  11.40     3.75     5.96    -0.26     1.81     4.02    -2.20
Mar             :  11.30     3.54     5.86    -0.26     1.60     3.92    -2.20
Apr             :  12.10     3.69     6.66    -0.26     1.75     4.72    -2.20
May             :  15.20     5.19     9.76    -0.26     3.25     7.82    -2.20
Jun             :  16.40     6.58    10.96    -0.26     4.64     9.02    -2.20
Jul             :  17.00     8.05    11.56    -0.26     6.11     9.62    -2.20
Aug             :  17.40     7.95    11.96    -0.26     6.01    10.02    -2.20
------------------------------------------------------------------------------
 
 
 
    Grapefruit: Average Prices and Equivalent Returns, Florida
                     October 1995 - May 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
     FL         :                        All Grapefruit
                :
Oct        1995 :  15.80     6.75     8.11     2.01     4.78     6.24    -0.31
Nov             :  12.90     4.21     5.29     1.92     2.20     3.43    -0.43
Dec             :  11.90     3.55     4.31     2.59     1.49     2.45     0.28
Jan        1996 :  12.60     3.78     4.91     2.76     1.69     3.04     0.47
Feb             :  13.10     3.80     5.26     2.94     1.68     3.39     0.68
Mar             :  13.10     3.70     5.29     3.01     1.56     3.41     0.74
Apr             :  14.30     4.21     6.54     2.94     2.07     4.67     0.64
May             :  13.60     4.41     6.11     2.72     2.29     4.26     0.33
             : . .
Oct             :  16.20     7.24     8.62     2.04     5.24     6.76    -0.50
Nov             :  13.90     4.82     6.07     2.04     2.76     4.20    -0.42
Dec             :  13.00     4.06     5.25     2.31     1.95     3.38    -0.14
Jan        1997 :  13.50     4.13     5.63     2.38     2.01     3.75    -0.02
Feb             :  13.00     3.70     5.17     2.51     1.55     3.29     0.15
Mar             :  13.70     3.32     5.77     246     1.10     3.88     0.13
Apr             :  12.90     3.15     5.11     2.38     0.93     3.24     0.02
May             :  11.50     2.81     3.79     2.40     0.56     1.92    -0.01
Jun             :  11.60     3.57     4.02     2.94     1.42     2.16     0.40
                :
Oct             :  14.30     5.27     6.44     0.25     3.26     4.57    -2.39
Nov             :  13.10     3.66     5.23     0.74     1.53     3.36    -1.88
Dec             :  13.50     3.77     5.65     0.75     1.61     3.77    -1.85
Jan        1998 :  13.00     2.98     5.15     0.72     0.77     3.27    -1.85
Feb             :  13.30     2.79     5.35     1.31     0.49     3.46    -1.24
Mar             :  13.00     2.55     5.01     1.52     0.22     3.13    -1.00
Apr             :  12.80     2.48     4.86     1.40     0.14     2.99    -1.14
May             :  12.00     2.16     4.16     1.38    -0.21     2.29    -1.18
                :
     FL         :                         White Seedless
                :
Oct        1995 :  16.80     6.27     8.40     2.25     4.24     6.48     0.00
Nov             :  16.00     5.11     7.60     2.25     3.04     5.68     0.00
Dec             :  15.00     4.17     6.60     3.04     2.02     4.68     0.79
Jan        1996 :  16.20     4.58     7.80     3.17     2.43     5.88     0.92
Feb             :  16.50     4.35     8.10     3.18     2.17     6.18     0.93
Mar             :  16.20     4.01     7.80     3.16     1.82     5.88     0.91
Apr             :  16.10     4.04     7.70     3.17     1.86     5.78     0.92
                :
Nov             :  17.90     6.69     9.46     1.85     4.64     7.53    -0.43
Dec             :  15.60     4.29     7.16     2.07     2.17     5.23    -0.21
Jan        1997 :  15.30     3.99     6.86     2.04     1.85     4.93    -0.24
Feb             :  14.50     3.49     6.06     2.29     1.32     4.13     0.01
Mar             :  15.60     3.06     7.16     2.29     0.83     5.23     0.01
Apr             :  16.50     2.95     8.06     2.05     0.72     6.13    -0.23
May             :  11.00     2.16     2.56     2.12    -0.09     0.63    -0.16
                :
Oct             :  17.20     6.86     8.61     0.25     4.82     6.68    -2.21
Nov             :  15.00     3.62     6.41     0.70     1.44     4.48    -1.76
Dec             :  16.80     4.49     8.21     1.10     2.28     6.28    -1.36
Jan        1998 :  16.50     3.19     7.91     0.60     0.92     5.98    -1.86
Feb             :  16.10     3.00     7.51     1.25     0.69     5.58    -1.21
Mar             :  15.70     2.58     7.11     1.45     0.23     5.18    -1.01
Apr             :  15.50     2.33     6.91     1.30    -0.03     4.98    -1.16
May             :  12.50     1.48     3.91     1.20    -0.93     1.98    -1.26
------------------------------------------------------------------------------
 
 
 
    Grapefruit: Average Prices and Equivalent Returns, Florida
                     October 1995 - May 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
    FL          :                       Colored Seedless
                :
Oct        1995 :  15.50     6.95     8.01     1.81     5.01     6.16    -0.58
Nov             :  12.40     4.02     4.91     1.81     2.01     3.06    -0.58
Dec             :  11.40     3.34     3.91     2.27     1.30     2.06    -0.12
Jan        1996 :  11.40     3.23     3.91     2.19     1.17     2.06    -0.20
Feb             :  11.30     3.16     3.81     2.31     1.07     1.96    -0.08
Mar             :  11.40     3.25     3.91     2.56     1.14     2.06     0.17
Apr             :  13.60     4.39     6.11     2.53     2.28     4.26     0.14
May             :  13.60     4.41     6.11     2.72     2.29     4.26     0.33
             :
Oct             :  16.20     7.24     8.62     2.04     5.24     6.76    -0.50
Nov             :  12.50     4.10     4.92     2.13     2.05     3.06    -0.41
Dec             :  12.50     4.03     4.92     2.44     1.93     3.06    -0.10
Jan        1997 :  12.70     4.24     5.12     2.75     2.13     3.26     0.21
Feb             :  12.30     3.96     4.72     2.90     1.82     2.86     0.36
Mar             :  12.50     3.83     4.92     2.95     1.59     3.06     0.41
Apr             :  11.70     3.42     4.12     2.89     1.17     2.26     0.35
May             :  11.50     3.17     3.92     2.66     0.91     2.06     0.12
Jun             :  11.60     3.57     4.02     2.94     1.42     2.16     0.40
                :
Oct             :  13.80     5.02     6.11     0.25     3.01     4.25    -2.42
Nov             :  12.70     3.66     5.01     0.75     1.55     3.15    -1.92
Dec             :  12.80     3.56     5.11     0.60     1.42     3.25    -2.07
Jan        1998 :  12.00     2.89     4.31     0.80     0.71     2.45    -1.87
Feb             :  12.00     2.67     4.31     1.35     0.36     2.45    -1.32
Mar             :  11.70     2.57     4.01     1.60     0.23     2.15    -1.07
Apr             :  11.90     2.61     4.21     1.50     0.28     2.35    -1.17
May             :  11.90     2.70     4.21     1.60     0.37     2.35    -1.07
                :
    FL          :                      Other Than Seedless
                :
Dec        1995 :            2.80              2.80     1.10              1.10
Jan        1996 :            3.50              3.50     1.80              1.80
Feb             :            3.50              3.50     1.80              1.80
Mar             :            3.40              3.40     1.70              1.70
Apr             :            3.50              3.50     1.80              1.80
                :
Dec             :            1.20              1.20    -0.60             -0.60
Jan        1997 :            1.50              1.50    -0.30             -0.30
Feb             :            1.90              1.90     0.10              0.10
Mar             :            2.10              2.10     0.30              0.30
Apr             :            2.10              2.10     0.30              0.30
May             :            1.50              1.50    -0.30             -0.30
                :
Jan        1998 :            1.00              1.00    -0.80             -0.80
Feb             :            1.50              1.50    -0.30             -0.30
Mar             :            1.60              1.60    -0.20             -0.20
Apr             :            1.50              1.50    -0.30             -0.30
------------------------------------------------------------------------------
 
 
 
     Grapefruit: Average Prices and Equivalent Returns, Texas
                     October 1995 - May 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
     TX         :                        All Grapefruit
                :
Oct        1995 :  19.80    10.80    12.32     1.80     9.80    11.32     0.85
Nov             :  15.50     6.60     8.02     1.80     5.62     7.02     0.85
Dec             :  13.60     4.81     6.12     1.80     3.82     5.12     0.85
Jan        1996 :  13.50     4.73     6.02     1.76     3.75     5.02     0.81
Feb             :  12.30     3.63     4.82     1.76     2.65     3.82     0.81
Mar             :  12.10     3.30     4.62     1.40     2.32     3.62     0.45
Apr             :  11.80     3.12     4.32     1.40     2.14     3.32     0.45
May             :  11.80     3.04     4.32     1.40     2.07     3.32     0.45
             :
Oct             :  16.60     6.99     7.90     1.50     5.85     6.75     0.40
Nov             :  14.90     5.06     6.20     1.50     3.92     5.05     0.40
Dec             :  14.10     4.66     5.40     1.50     3.52     4.25     0.40
Jan        1997 :  13.60     3.99     4.90     1.50     2.85     3.75     0.40
Feb             :  12.80     3.29     4.10     1.50     2.15     2.95     0.40
Mar             :  13.10     3.29     4.40     1.50     2.16     3.25     0.40
Apr             :  13.20     3.30     4.50     1.50     2.17     3.35     0.40
May             :  13.20     2.89     4.50     1.50     1.77     3.35     0.40
                :
Oct             :  16.30     7.06     7.60     1.50     5.92     6.45     0.40
Nov             :  15.40     5.81     6.70     1.50     4.67     5.55     0.40
Dec             :  14.50     4.83     5.80     1.50     3.69     4.65     0.40
Jan        1998 :  13.70     4.19     5.00     1.50     3.05     3.85     0.40
Feb             :  14.70     4.69     6.00     1.50     3.56     4.85     0.40
Mar             :  14.10     3.93     5.40     1.50     2.80     4.25     0.40
Apr             :  14.60     4.26     5.90     1.50     3.13     4.75     0.40
May             :  14.60     4.01     5.90     1.50     2.88     4.75     0.40
------------------------------------------------------------------------------
 
 
 
   Lemons: Average Prices and Equivalent Returns, United States
                     August 1995 - July 1998
--------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :---------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
--------------------------------------------------------------------------------
                :                        Dollars per box
                :
   US           :                            All Lemons
                :
Aug        1995 :   43.30    22.82    34.87     1.88    19.18    31.23    -1.76
Sep             :   39.30    21.15    30.84     1.88    17.51    27.20    -1.76
Oct             :   30.70    14.18    22.25     1.88    10.54    18.61    -1.76
Nov             :   23.00     9.48    14.60     1.88     5.84    10.96    -1.76
Dec             :   19.90     7.03    11.45     1.88     3.39     7.81    -1.76
Jan        1996 :   18.70     5.52    10.29     1.88     1.88     6.65    -1.76
Feb             :   17.80     5.08     9.38     1.88     1.44     5.74    -1.76
Mar             :   19.30     5.92    10.87     1.88     2.28     7.23    -1.76
Apr             :   23.40     8.44    14.92     1.88     4.80    11.28    -1.76
May             :   28.10    10.73    19.66     1.88     7.09    16.02    -1.76
Jun             :   35.10    15.04    26.66     1.88    11.40    23.02    -1.76
Jul             :   40.10    17.16    31.66     1.88    13.52    28.02    -1.76
                :
Aug             :   37.60    18.88    29.16     3.02    15.24    25.52    -0.62
Sep             :   35.20    18.01    26.73     3.02    14.37    23.09    -0.62
Oct             :   30.40    13.97    21.93     3.02    10.33    18.29    -0.62
Nov             :   27.80    11.79    19.40     3.02     8.15    15.76    -0.62
Dec             :   25.10    10.09    16.62     3.02     6.45    12.98    -0.62
Jan        1997 :   22.30     7.94    13.89     3.02     4.30    10.25    -0.62
Feb             :   19.50     5.50    11.03     3.02     1.86     7.39    -0.62
Mar             :   19.00     5.61    10.54     3.02     1.97     6.90    -0.62
Apr             :   22.30     8.92    13.86     3.02     5.28    10.22    -0.62
May             :   31.80    18.98    23.36     3.02    15.34    19.72    -0.62
Jun             :   41.90    28.78    33.46     3.02    25.14    29.82    -0.62
Jul             :   48.20    33.08    39.76     3.02    29.44    36.12    -0.62
                :
Aug             :   49.70    27.69    41.26     3.02    24.05    37.62    -0.62
Sep             :   46.20    24.28    37.81     3.02    20.64    34.17    -0.62
Oct             :   32.00    14.98    23.51     3.02    11.34    19.87    -0.62
Nov             :   21.30     7.91    12.88     2.08     4.27     9.24    -1.56
Dec             :   19.00     6.24    10.53     2.08     2.60     6.89    -1.56
Jan        1998 :   17.90     5.41     9.48     2.08     1.77     5.84    -1.56
Feb             :   17.30     5.07     8.85     2.08     1.43     5.21    -1.56
Mar             :   19.50     5.27    11.01     2.08     1.63     7.37    -1.56
Apr             :   22.50     6.26    14.03     2.08     2.62    10.39    -1.56
May             :   27.90    10.42    19.46     2.08     6.78    15.82    -1.56
Jun             :   37.60    19.55    29.16     2.08    15.91    25.52    -1.56
Jul             :   43.90    26.51    35.46     2.08    22.87    31.82    -1.56
--------------------------------------------------------------------------------
 
 
 
Lemons: Average Prices and Equivalent Returns, Arizona and California
                     August 1995 - July 1998
--------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :---------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
--------------------------------------------------------------------------------
                :                        Dollars per box
                :
   AZ           :                           All Lemons
                :
Aug        1995 :   44.30    29.06    35.86     1.88    25.42    32.22    -1.76
Sep             :   39.70    27.23    31.26     1.88    23.59    27.62    -1.76
Oct             :   28.90    15.71    20.46     1.88    12.07    16.82    -1.76
Nov             :   20.90     9.13    12.46     1.88     5.49     8.82    -1.76
Dec             :   18.90     6.76    10.46     1.88     3.12     6.82    -1.76
Jan        1996 :   17.60     5.14     9.16     1.88     1.50     5.52    -1.76
Feb             :   16.90     4.29     8.46     1.88     0.65     4.82    -1.76
Mar             :   16.90     3.82     8.46     1.88     0.18     4.82    -1.76
Apr             :   18.60     3.76    10.16     1.88     0.12     6.52    -1.76
                :
Sep             :   33.80    19.44    25.36     3.02    15.80    21.72    -0.62
Oct             :   29.90    16.55    21.46     3.02    12.91    17.82    -0.62
Nov             :   25.50    11.63    17.06     3.02     7.99    13.42    -0.62
Dec             :   23.40     9.42    14.96     3.02     5.78    11.32    -0.62
Jan        1997 :   21.50     7.80    13.06     3.02     4.16     9.42    -0.62
Feb             :   17.90     6.10     9.46     3.02     2.46     5.82    -0.62
Mar             :   15.90     5.07     7.46     3.02     1.43     3.82    -0.62
                :
Sep             :   51.70    40.84    43.26     3.02    37.20    39.62    -0.62
Oct             :   31.60    17.49    23.16     3.02    13.85    19.52    -0.62
Nov             :   20.00     7.60    11.56     2.08     3.96     7.92    -1.56
Dec             :   17.90     5.88     9.46     2.08     2.24     5.82    -1.56
Jan        1998 :   17.20     5.19     8.76     2.08     1.55     5.12    -1.56
Feb             :   15.80     4.39     7.36     2.08     0.75     3.72    -1.56
Mar             :   17.10     4.39     8.66     2.08     0.75     5.02    -1.56
Apr             :   19.00     3.75    10.56     2.08     0.11     6.92    -1.56
                :
   CA           :                           All Lemons
                :
Aug        1995 :   43.30    22.77    34.86     1.88    19.13    31.22    -1.76
Sep             :   39.10    19.29    30.66     1.88    15.65    27.02    -1.76
Oct             :   31.50    13.67    23.06     1.88    10.03    19.42    -1.76
Nov             :   24.00     9.61    15.56     1.88     5.97    11.92    -1.76
Dec             :   20.60     7.20    12.16     1.88     3.56     8.52    -1.76
Jan        1996 :   19.40     5.74    10.96     1.88     2.10     7.32    -1.76
Feb             :   18.20     5.49     9.76     1.88     1.85     6.12    -1.76
Mar             :   19.60     6.33    11.16     1.88     2.69     7.52    -1.76
Apr             :   23.40     8.52    14.96     1.88     4.88    11.32    -1.76
May             :   28.10    10.73    19.66     1.88     7.09    16.02    -1.76
Jun             :   35.10    15.04    26.66     1.88    11.40    23.02    -1.76
Jul             :   40.10    17.16    31.66     1.88    13.52    28.02    -1.76
                :
Aug             :   37.60    18.88    29.16     3.02    15.24    25.52    -0.62
Sep             :   35.40    17.80    26.96     3.02    14.16    23.32    -0.62
Oct             :   30.50    13.45    22.06     3.02     9.81    18.42    -0.62
Nov             :   28.40    11.82    19.96     3.02     8.18    16.32    -0.62
Dec             :   25.80    10.38    17.36     3.02     6.74    13.72    -0.62
Jan        1997 :   22.60     7.98    14.16     3.02     4.34    10.52    -0.62
Feb             :   19.60     5.47    11.16     3.02     1.83     7.52    -0.62
Mar             :   19.00     5.62    10.56     3.02     1.98     6.92    -0.62
Apr             :   22.30     8.92    13.86     3.02     5.28    10.22    -0.62
May             :   31.80    18.98    23.36     3.02    15.34    19.72    -0.62
Jun             :   41.90    28.78    33.46     3.02    25.14    29.82    -0.62
Jul             :   48.20    33.08    39.76     3.02    29.44    36.12    -0.62
                :
Aug             :   49.70    27.69    41.26     3.02    24.05    37.62    -0.62
Sep             :   45.10    22.17    36.66     3.02    18.53    33.02    -0.62
Oct             :   32.10    14.19    23.66     3.02    10.55    20.02    -0.62
Nov             :   21.90     8.04    13.46     2.08     4.40     9.82    -1.56
Dec             :   19.40     6.38    10.96     2.08     2.74     7.32    -1.56
Jan        1998 :   18.10     5.47     9.66     2.08     1.83     6.02    -1.56
Feb             :   17.50     5.16     9.06     2.08     1.52     5.42    -1.56
Mar             :   19.50     5.29    11.06     2.08     1.65     7.42    -1.56
Apr             :   22.50     6.30    14.06     2.08     2.66    10.42    -1.56
May             :   27.90    10.42    19.46     2.08     6.78    15.82    -1.56
Jun             :   37.60    19.55    29.16     2.08    15.91    25.52    -1.56
Jul             :   43.90    26.51    35.46     2.08    22.87    31.82    -1.56
--------------------------------------------------------------------------------
 
 
 
   Tangerines: Average Prices and Equivalent Returns, Arizona
           and United States, October 1995 - June 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
   US           :                           Tangerines
                :
Oct        1995 :  27.30    16.22    19.48     4.55    13.17    16.58     0.95
Nov             :  27.30    16.07    19.49     4.22    13.05    16.59     0.78
Dec             :  24.20    13.98    16.60     4.23    11.05    13.78     0.87
Jan        1996 :  26.80    14.03    19.52     4.02    11.19    16.87     0.85
Feb             :  24.30    11.85    17.09     2.54     9.20    14.46    -0.13
Mar             :  25.40    11.74    18.16     2.13     9.11    15.49    -0.44
Apr             :  27.90    14.09    20.74     2.82    11.43    18.11     0.11
May             :  16.50     6.82    10.63    -0.32     4.74     8.55    -2.40
             : . .
Oct             :  25.10    13.48    16.96     3.57    10.36    13.95     0.12
Nov             :  24.00    12.39    16.38     3.81     9.41    13.57     0.47
Dec             :  21.70    10.62    13.76     4.21     7.53    10.84     0.78
Jan        1997 :  25.60    12.52    18.14     3.92     9.49    15.38     0.47
Feb             :  26.00    12.65    18.91     3.36     9.79    16.33     0.07
Mar             :  24.30    13.14    17.24     4.02    10.36    14.66     0.79
Apr             :  28.80    16.42    21.15     4.08    13.43    18.35     0.62
May             :  29.20    14.76    21.30     4.00    11.57    18.37     0.40
                :
Sep             :  23.30    13.47    14.70     3.46    10.23    11.50    -0.14
Oct             :  24.20    11.75    16.04     2.91     8.63    13.02    -0.44
Nov             :  23.10    11.24    15.09     2.93     8.15    12.12    -0.41
Dec             :  23.00    10.75    15.35     2.47     7.85    12.56    -0.63
Jan        1998 :  26.50    12.87    19.09     2.62    10.03    16.39    -0.44
Feb             :  21.90    10.79    14.44     3.41     7.93    11.73     0.25
Mar             :  22.40    11.54    14.87     3.60     8.68    12.12     0.49
Apr             :  30.30    18.20    22.68     4.68    15.29    19.87     1.45
May             :  10.90     4.32     4.97     0.66     2.24     2.89    -1.42
Jun             :   5.10    -0.31    -0.80     0.66    -2.39    -2.88    -1.42
                :
     AZ         :                           Tangerines
                :
Nov        1995 :  22.80    16.42    16.90    -0.32    14.34    14.82    -2.40
Dec             :  22.10    15.56    16.20    -032    13.48    14.12    -2.40
Jan        1996 :  21.80    13.69    15.90    -0.32    11.61    13.82    -2.40
Feb             :  19.40     9.20    13.50    -0.32     7.12    11.42    -2.40
Mar             :  18.80     8.16    12.90    -0.32     6.08    10.82    -2.40
Apr             :  16.30     8.05    10.40    -0.32     5.97     8.32    -2.40
May             :  13.20     4.44     7.30    -0.32     2.36     5.22    -2.40
                :
Nov             :  23.40    16.93    17.50    -0.28    14.85    15.42    -2.36
Dec             :  25.20    17.18    19.30    -0.28    15.10    17.22    -2.36
Jan        1997 :  24.70    16.72    18.80    -0.28    14.64    16.72    -2.36
Feb             :  19.80    11.89    13.90    -0.28     9.81    11.82    -2.36
Mar             :  18.10    12.20    12.20             10.12    10.12
Apr             :   4.82    -1.08    -1.08             -3.16    -3.16
May             :   4.80    -1.10    -1.10             -3.18    -3.18
                :
Nov             :  22.60    16.70    16.70             14.62    14.62
Dec             :  23.70    15.03    17.80    -0.28    12.95    15.72    -2.36
Jan        1998 :  24.00    12.72    18.10    -0.08    10.64    16.02    -2.16
Feb             :  20.60    11.67    14.70     0.20     9.59    12.62    -1.88
Mar             :  18.60    11.01    12.70     0.66     8.93    10.62    -1.42
Apr             :  15.50     9.60     9.60              7.52     7.52
May             :  11.40     4.95     5.50     0.66     2.87     3.42    -1.42
------------------------------------------------------------------------------
 
 
 
  Tangerines: Average Prices and Equivalent Returns, California
              and Florida, October 1995 - June 1998
------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :-------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
------------------------------------------------------------------------------
                :                        Dollars per box
                :
     CA         :                           Tangerines
                :
Oct        1995 :  34.80    28.90    28.90             26.82    26.82
Nov             :  25.50    17.32    19.60    -0.32    15.24    17.52    -2.40
Dec             :  20.10    12.39    14.20    -0.32    10.31    12.12    -2.40
Jan        1996 :  16.70     7.44    10.80    -0.32     5.36     8.72    -2.40
Feb             :  18.10     6.38    12.20    -0.32     4.30    10.12    -2.40
Mar             :  19.80     6.22    13.90    -0.32     4.14    11.82    -2.40
Apr             :  19.60     6.69    13.70    -0.32     4.61    11.62    -2.40
May             :  18.20     8.09    12.30    -0.32     6.01    10.22    -2.40
                :
Oct             :  35.90    24.95    30.00    -0.28    22.87    27.92    -2.36
Nov             :  27.20    17.11    21.30    -0.28    15.03    19.22    -2.36
Dec             :  22.80    13.38    16.90    -0.28    11.30    14.82    -2.36
Jan        1997 :  24.60    15.70    18.70    -0.28    13.62    16.62    -2.36
Feb             :  22.40    12.99    16.50    -0.28    10.91    14.42    -2.36
Mar             :  20.00    11.42    14.10    -0.28     9.34    12.02    -2.36
Apr             :  22.00    14.61    16.10    -0.28    12.53    14.02    -2.36
May             :  19.70    13.80    13.80             11.72    11.72
                :
Oct             :  36.80    20.51    30.90    -0.28    18.43    28.82    -2.36
Nov             :  26.40    14.66    20.50    -0.28    12.58    18.42    -2.36
Dec             :  23.60    10.65    17.70    -0.28     8.57    15.62    -2.36
Jan        1998 :  21.90    10.58    16.00    -0.08     8.50    13.92    -2.16
Feb             :  18.70     9.61    12.80     0.20     7.53    10.72    -1.88
Mar             :  20.20    10.64    14.30     0.66     8.56    12.22    -1.42
Apr             :  21.00    11.77    15.10     0.66     9.69    13.02    -1.42
May             :   5.40    -0.04    -0.50     0.66    -2.12    -2.58    -1.42
Jun             :   5.10    -0.31    -0.80     0.66    -2.39    -2.88    -1.42
                :
     FL         :                           Tangerines
                :
Oct        1995 :  24.60    12.88    16.05     4.55     9.57    12.85     0.95
Nov             :  28.10    15.73    19.55     4.77    12.42    16.35     1.17
Dec             :  26.20    14.44    17.65     5.08    11.13    14.45     1.48
Jan        1996 :  34.30    17.05    25.75     5.72    13.68    22.55     2.12
Feb             :  30.00    17.01    21.45     7.00    13.69    18.25     3.40
Mar             :  31.00    17.95    22.45     7.20    14.63    19.25     3.60
Apr             :  38.00    22.09    29.45     7.23    18.76    26.25     3.63
                :
Oct             :  22.80    11.42    14.25     3.99     8.10    11.05     0.39
Nov             :  22.40    10.43    13.85     4.66     7.09    10.65     1.06
Dec             :  21.10     9.71    12.55     4.78     6.37     9.35     1.18
Jan        1997 :  26.30    11.15    17.75     4.38     7.76    14.55     0.78
Feb             :  31.20    12.57    22.65     4.28     9.15    19.45     0.68
Mar             :  30.00    14.52    21.45     5.40    11.14    18.25     1.80
Apr             :  33.00    17.43    24.45     4.50    14.09    21.25     0.90
May             :  33.00    15.36    24.45     4.00    11.98    21.25     0.40
                :
Sep             :  23.30    13.47    14.70     3.46    10.23    11.50    -0.14
Oct             :  21.70    10.00    13.10     3.56     6.67     9.90    -0.04
Nov             :  22.30    10.38    13.70     3.58     7.05    10.50    -0.02
Dec             :  22.60    10.22    14.00     3.80     6.87    10.80     0.20
Jan        1998 :  29.60    13.98    21.00     4.09    10.61    17.80     0.49
Feb             :  24.00    11.28    15.40     4.70     7.92    12.20     1.10
Mar             :  24.00    12.05    15.40     5.00     8.72    12.20     1.40
Apr             :  36.00    21.47    27.40     6.00    18.16    24.20     2.40
------------------------------------------------------------------------------
 
 
 
          Limes: Average Prices and Equivalent Returns,
                  Florida, May 1995 - March 1998
--------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :---------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
--------------------------------------------------------------------------------
                :                        Dollars per box
                :
   FL           :                            All Limes
                :
May        1995 :   37.00    26.50    26.50             21.50    21.50
Jun             :   16.00     5.11     5.50     3.00     0.11     0.50    -2.00
Jul             :   18.00     6.44     7.50     3.00     1.44     2.50    -2.00
Aug             :   32.00    16.74    21.50     3.00    11.74    16.50    -2.00
Sep             :   26.00    12.12    15.50     3.00     7.12    10.50    -2.00
Oct             :   26.00    13.42    15.50     3.00     8.42    10.50    -2.00
Nov             :   26.00    13.48    15.50     2.00     8.48    10.50    -3.00
Dec             :   28.00    15.29    17.50     2.00    10.29    12.50    -3.00
Jan        1996 :   30.00    17.48    19.50     2.00    12.48    14.50    -3.00
                :
Jun             :   16.00     5.00     5.50     1.75     0.00     0.50    -3.25
Jul             :   18.60     6.96     8.10     1.75     1.96     3.10    -3.25
Aug             :   21.70     8.31    11.20     1.75     3.31     6.20    -3.25
Sep             :   21.90     8.92    11.40     1.75     3.92     6.40    -3.25
Oct             :   19.80     7.21     9.30     2.00     2.21     4.30    -3.00
Nov             :   24.60    10.80    14.10     2.00     5.80     9.10    -3.00
Dec             :   33.50    17.00    23.00     2.00    12.00    18.00    -3.00
Jan        1997 :   46.00    35.50    35.50             30.50    30.50
Feb             :   52.00    41.50    41.50             36.50    36.50
                :
May             :   28.00    17.50    17.50             12.50    12.50
Jun             :   19.00     6.85     8.50     2.00     1.85     3.50    -3.00
Jul             :   24.00    10.15    13.50     3.00     5.15     8.50    -2.00
Aug             :   21.00     8.15    10.50     2.80     3.15     5.50    -2.20
Sep             :   20.00     7.11     9.50     2.80     2.11     4.50    -2.20
Oct             :   19.00     6.88     8.50     2.00     1.88     3.50    -3.00
Nov             :   21.00     8.80    10.50     2.00     3.80     5.50    -3.00
Dec             :   32.00    17.17    21.50     2.00    12.17    16.50    -3.00
Jan        1998 :   28.00    17.50    17.50             12.50    12.50
                :
Apr             :   30.00    19.50    19.50             14.50    14.50
May             :   24.00    13.50    13.50              8.50     8.50
Jun             :   25.00    13.11    14.50     2.00     8.11     9.50    -3.00
Jul             :   23.00    10.67    12.50     2.00     5.67     7.50    -300
Aug             :   29.00    15.85    18.50     2.00    10.85    13.50    -3.00
Sep             :   26.00    13.93    15.50     2.00     8.93    10.50    -3.00
Oct             :   24.00    11.97    13.50     2.00     6.97     8.50    -3.00
Nov             :   24.00    11.34    13.50     2.00     6.34     8.50    -3.00
Dec             :   22.00    11.50    11.50              6.50     6.50
--------------------------------------------------------------------------------
 
 
 
  Tangelos and Temples: Average Prices and Equivalent Returns,
               Florida, November 1995 - March 1998
--------------------------------------------------------------------------------
                :         :      Equiv. P.H.D.      :     Equiv. On-Tree
  State, Month, :---------------------------------------------------------------
    and Year    : F.O.B.  :                         :
                : Packed  :  All     Fresh    Proc. :   All     Fresh    Proc.
--------------------------------------------------------------------------------
                :                        Dollars per box
                :
   FL           :                             Tangelos
                :
Nov        1995 :   15.50     6.19     8.10     4.30     3.66     5.65     1.70
Dec             :   14.00     5.85     6.60     5.10     3.33     4.15     2.50
Jan        1996 :   18.00     6.59    10.60     5.20     4.03     8.15     2.60
Feb             :   22.00     6.21    14.60     5.60     3.62    12.15     3.00
             :
Nov             :   15.00     5.80     7.60     4.30     3.27     5.15     1.70
Dec             :   13.30     4.88     5.90     4.30     2.33     3.45     1.70
Jan        1997 :   14.30     4.38     6.90     4.00     1.80     4.45     1.40
Feb             :   12.50     4.05     5.10     4.00     1.46     2.65     1.40
                :
Oct             :   15.50     3.45     8.00     2.00     0.89     5.60    -0.60
Nov             :   15.00     4.68     7.50     2.00     2.17     5.10    -0.60
Dec             :   12.80     3.98     5.30     2.90     1.47     2.90     0.30
Jan        1998 :   14.90     3.84     7.40     3.25     1.26     5.00     0.65
Feb             :   18.00     4.23    10.50     3.80     1.65     8.10     1.20
                :
   FL           :                             Temples
                :
Jan        1996 :   15.50     7.01     8.50     5.70     4.93     6.45     3.60
Feb             :   13.20     5.98     6.20     5.90     3.90     4.15     3.80
Mar             :   15.50     6.87     8.50     6.60     4.78     6.45     4.50
                :
Jan        1997 :   1730     7.05    10.30     4.25     5.13     8.60     2.15
Feb             :   13.60     4.54     6.60     4.10     2.51     4.90     2.00
Mar             :   14.00     4.48     7.00     4.25     2.41     5.30     2.15
                :
Jan        1998 :   14.50     5.06     7.40     3.50     3.04     5.50     1.40
Feb             :   12.00     4.57     4.90     4.50     2.51     3.00     2.40
Mar             :   13.50     5.39     6.40     5.20     3.32     4.50     3.10
--------------------------------------------------------------------------------
 
 
 
                   Vegetables for Fresh Market:  Prices Received Monthly,
                        by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
     and    :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                          Dollars per Cwt
            :
            :                          Asparagus
            :
CA          :
       1996 :    84.50      84.50      87.90      85.30      85.70      81.10
       1997 :   161.00     140.00     116.00     104.00      92.40     154.00
       1998 :   179.00     158.00     144.00     134.00     123.00     164.00
WA          :
       1996 :                                    110.00     108.00     118.00
       1997 :                                    105.00     102.00     112.00
       1998 :                                     94.00      83.50     115.00
US          :
       1993 :   121.00     113.00      80.70     107.00      78.70     106.00
       1994 :   135.00     141.00      97.60      88.50      92.90      97.00
       1995 :   150.00     118.00      93.60     160.00      93.20     103.00
       1996 :    84.50      84.50      87.90      87.30      95.40     108.00
       1997 :   161.00     140.00     116.00     105.00      97.40     109.00
       1998 :   179.00     158.00     144.00     130.00     106.00     114.00
            :
            :                          Broccoli
            :
CA          :
       1996 :    34.60      22.00      30.90      25.20      28.20      30.60
       1997 :    36.80      27.80      25.90      24.20      23.10      30.30
       1998 :    33.80      26.80      30.70      40.70      27.10      29.60
US          :
       1993 :    32.60      28.10      28.60      23.70      22.30      26.80
       1994 :    23.50      2140      19.50      21.80      27.10      21.10
       1995 :    24.70      34.30      54.40      34.00      26.50      27.30
       1996 :    34.60      22.00      30.90      25.20      28.20      30.60
       1997 :    36.80      27.80      25.90      24.20      23.10      30.30
       1998 :    34.70      27.00      31.40      40.50      27.10      29.60
            :
            :                          Carrots
            :
CA          :
       1996 :    12.50      13.70      15.90      15.70      11.60      11.00
       1997 :    14.90      14.60      13.30      12.50      12.50      12.60
       1998 :    12.50      12.70      12.70      12.00      11.40      11.50
MI          :
       1996 :
       1997 :
       1998 :
TX          :
       1996 :    13.40      14.80      15.90      15.80      15.80
       1997 :    17.30      17.30      17.30      17.30      17.30
       1998 :    18.00      19.40      20.70      20.30      22.70
US          :
       1993 :    18.00      13.20      11.20      12.70      11.20      10.20
       1994 :    10.70      10.40      11.50      10.30      12.10      12.10
       1995 :    19.20      16.90      18.70      19.40      19.20      15.20
       1996 :    12.60      13.80      15.90      15.70      12.00      11.00
       1997 :    15.00      14.80      13.50      12.60      12.60      12.60
       1998 :    13.60      12.90      12.90      12.40      11.80      11.80
------------------------------------------------------------------------------
                                                                  -- continued
 
 
 
                   Vegetables for Fresh Market:  Prices Received Monthly,
                        by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
     and    :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                          Dollars per Cwt
            :
            :                          Asparagus
            :
CA          :
       1996 :    80.00
       1997 :
       1998 :   234.00     211.00     199.00     152.00     148.00
WA          :
       1996 :   118.00
       1997 :   112.00
       1998 :   115.00
US          :
       1993 :   122.00     171.00     176.00     146.00
       1994 :   143.00     144.00     196.00     151.00
       1995 :   105.00
       1996 :   108.00
       1997 :   101.00
       1998 :   127.00     211.00     199.00     152.00     148.00
            :
            :                          Broccoli
            :
CA          :
       1996 :    24.10      24.10      23.90      24.30      31.10      28.60
       1997 :    27.50      23.30      31.20      40.70      27.00      30.20
       1998 :    23.30      27.60      29.20      32.80      29.70      35.00
US          :
       1993 :    24.50      20.00      36.60      22.40      24.20      30.00
       1994 :    21.60      18.50      38.60      37.00      57.70      46.00
       1995 :    19.50      31.30      27.70      23.60      20.80      26.90
       1996 :    24.10      24.10      23.90      24.30      31.10      28.60
       1997 :    27.50      23.30      31.20      40.70      27.00      30.20
       1998 :    23.30      27.60      29.20      32.80      29.70      35.00
            :
            :                          Carrots
            :
CA          :
       1996 :    10.40      14.10      12.50      12.50      17.00      17.20
       1997 :    12.50      12.50      12.50      12.50      12.30      16.90
       1998 :    10.60      10.40      10.20      10.60      11.50      11.70
MI          :
       1996 :               16.00      11.90       9.90      11.60      12.00
       1997 :               16.50      13.00       9.50      13.00      13.00
       1998 :               13.50      12.40      12.90      14.10      14.10
TX          :
       1996 :
       1997 :
       1998 :
US          :
       1993 :     9.04      10.10       9.98      10.30      11.00      10.90
       1994 :    13.50      16.10      15.30      15.30      15.10      15.70
       1995 :    15.00      16.10      16.10      15.30      15.50      13.00
       1996 :    10.50      14.50      12.60      12.00      16.00      17.20
       1997 :    12.60      13.20      12.70      12.00      12.50      16.80
       1998 :    10.60      10.80      10.60      11.00      11.80      11.70
------------------------------------------------------------------------------
 
 
 
                 Vegetables for Fresh Market:  Prices Received Monthly,
                     by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
     and    :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                        Dollars per Cwt
            :
            :                         Cauliflower
            :
CA          :
       1996 :    35.20      36.10      52.80      37.00      37.70      35.70
       1997 :    29.60      33.80      32.60      27.70      20.70      31.20
       1998 :    35.10      44.00      49.50      43.80      35.50      26.40
NY          :
       1996 :
       1997 :
       1998 :
US          :
       1993 :    34.30      29.10      24.70      44.90      26.90      37.00
       1994 :    24.80      2490      23.10      20.80      32.20      29.10
       1995 :    31.40      31.50      53.90      68.40      47.70      37.60
       1996 :    35.20      36.10      52.80      37.00      37.70      35.70
       1997 :    29.60      33.80      32.60      27.70      20.70      31.20
       1998 :    35.10      44.00      49.50      43.80      35.50      26.40
            :
            :
            :                          Celery
CA          :
       1996 :     7.90       8.50      12.20      11.60       8.90      11.50
       1997 :    16.20      16.20      12.30      10.50      15.40       9.89
       1998 :    11.20      11.40      16.40      13.80      15.40      12.40
MI          :
       1996 :
       1997 :
       1998 :
US          :
       1993 :    24.00      35.60      27.40      16.50      14.40       9.45
       1994 :    11.40       8.85       7.78       8.34      13.50       8.92
       1995 :    24.30      26.00      20.60      33.30      24.50      14.40
       1996 :     7.90       8.50      12.20      11.60       8.90      11.50
       1997 :    16.20      16.20      12.30      10.50      15.40       9.89
       1998 :    11.20      11.40      16.40      13.80      15.40      12.40
------------------------------------------------------------------------------
                                                                  -- continued
 
 
 
                 Vegetables for Fresh Market:  Prices Received Monthly,
                     by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
     and    :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                        Dollars per Cwt
            :
            :                         Cauliflower
            :
CA          :
       1996 :    24.30      26.80      22.60      28.70      30.00      31.10
       1997 :    38.90      22.90      34.50      49.30      27.60      28.90
       1998 :    23.20      25.30      31.30      23.60      42.30      50.00
NY          :
       1996 :               33.30      33.30      33.30
       1997 :               34.80      34.80      34.80
       1998 :               37.00      37.30      33.40
US          :
       1993 :    28.30      29.30      38.70      27.40      21.60      30.90
       1994 :    31.40      24.30      34.00      31.30      42.50      29.80
       1995 :    26.70      34.20      25.40      21.10      22.60      33.20
       1996 :    24.30      27.20      23.80      29.20      30.00      31.10
       1997 :    38.90      23.40      34.60      46.90      27.60      28.90
       1998 :    23.20      26.00      32.30      25.90      42.30      50.00
            :
            :
            :                           Celery
CA          :
       1996 :    11.10       9.20      10.80       9.30      12.40      13.40
       1997 :    19.00      16.40      14.00      13.40      18.40      19.10
       1998 :     9.99       9.39       9.80       9.91      11.90      14.00
MI          :
       1996 :    16.50      13.00      13.50      12.90
       1997 :    23.60      19.40      15.40      13.50
       1998 :    15.80      14.00      14.10      14.40
US          :
       1993 :     9.41      11.80      14.20      13.30      11.50      11.10
       1994 :    12.40      14.90      12.60      12.00      13.90      25.50
       1995 :    11.60      10.50      16.50      13.20      12.90      11.40
       1996 :    11.50      10.30      11.60       9.79      12.40      13.40
       1997 :    19.30      17.00      14.30      13.40      18.40      19.10
       1998 :    10.60      10.40      10.60      10.40      11.90      14.00
------------------------------------------------------------------------------
 
 
 
                Vegetables for Fresh Market:  Prices Received Monthly,
                   by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
     and    :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                           Sweet Corn
            :
CA          :
       1996 :                                     21.50      17.10      16.20
       1997 :                                     20.30      18.80      14.90
       1998 :                                     33.60      20.00      14.80
FL          :
       1996 :    29.90      30.20      28.90      22.00      17.60      13.10
       1997 :    29.00      25.80      33.90      26.40      22.00      18.60
       1998 :    18.70      31.60      24.20      19.60      16.30      12.70
MI          :
       1996 :
       1997 :
       1998 :
NJ          :
       1996 :
       1997 :
       1998 :
NY          :
       1996 :
       1997 :
       1998 :
OH          :
       1996 :
       1997 :
       1998 :
PA          :
       1996 :
       1997 :
       1998 :
US          :
       1993 :    23.30      39.20      25.20      23.50      20.60      17.70
       1994 :    24.50      15.50      22.80      18.50      20.40      20.20
       1995 :    25.00      44.70      27.80      16.60      24.50      18.80
       1996 :    29.90      30.20      28.90      21.90      17.50      14.00
       1997 :    29.00      25.80      33.90      26.00      21.20      17.00
       1998 :    18.70      31.60      24.20      19.60      16.90      13.80
------------------------------------------------------------------------------
                                                                  -- continued
 
 
 
                Vegetables for Fresh Market:  Prices Received Monthly,
                   by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
     and    :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                           Sweet Corn
            :
CA          :
       1996 :    16.70      16.10      19.50      19.20      20.00      21.00
       1997 :    15.80      14.90      16.50      18.20      19.80      19.70
       1998 :    12.60      11.00      15.20      26.20      25.60      24.50
FL          :
       1996 :    12.00                            16.60      18.90      16.80
       1997 :    12.60                            13.70      18.10      20.00
       1998 :                                                22.40      18.00
MI          :
       1996 :    30.00      17.00      15.00
       1997 :               18.90      16.40
       1998 :    17.80      16.30      18.20
NJ          :
       1996 :    26.70      19.10      16.00      20.30
       1997 :    24.60      20.40      15.80      17.60
       1998 :    16.40      18.30      21.50      23.00
NY          :
       1996 :    10.00      16.10      14.90      14.50
       1997 :    22.00      15.90      13.50      14.00
       1998 :    19.00      17.20      18.70
OH          :
       1996 :    20.80      15.70      16.20
       1997 :    21.50      15.90      15.80
       1998 :    19.70      18.50      16.60
PA          :
       1996 :    21.90      20.70      19.60
       1997 :    28.40      29.30      27.10
       1998 :    23.70      23.60      22.90
US          :
       1993 :    18.50      16.80      14.70      22.10      16.60      24.30
       1994 :    19.10      11.90      15.30      19.70      19.90      26.00
       1995 :    18.60      17.10      18.50      20.70      24.00      23.30
       1996 :    18.90      17.40      16.70      17.90      19.40      17.70
       1997 :    18.40      18.10      16.90      15.30      18.90      19.90
       1998 :    16.80      16.60      18.20      25.40      23.50      19.40
------------------------------------------------------------------------------
 
 
 
              Vegetables for Fresh Market:  Prices Received Monthly,
                  by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                            Lettuce
            :
AZ-Yuma     :
       1996 :     9.03      17.20      12.80
       1997 :    14.80       9.40      13.40      13.70
       1998 :    18.80      10.70      11.60      24.40      13.10
AZ-Other    :
       1996 :                          15.90      11.10      12.00      20.50
       1997 :                          14.70       8.70       8.89
       1998 :                                     27.90      15.00
CA          :
       1996 :    17.80       9.26      17.20      13.30      13.20      15.10
       1997 :    15.20      10.00      13.80      15.80      10.50      14.70
       1998 :    19.40      11.30      16.60      28.10      14.70      11.40
NJ          :
       1996 :                                                38.60      19.80
       1997 :                                                           25.30
       1998 :                                                           29.70
NM          :
       1996 :                                      6.80       8.74
       1997 :                                     13.70       8.90
       1998 :                                      8.70       8.95
NY          :
       1996 :
       1997 :                                                           15.00
       1998 :
US          :
       1993 :    10.80      18.70      14.30      37.80      12.60      11.50
       1994 :     7.91      11.80       9.71      11.70      11.40      13.80
       1995 :    13.40       9.32      27.00      48.20      47.00      15.60
       1996 :    11.30      14.90      16.50      13.20      13.30      15.20
       1997 :    14.90       9.58      13.50      15.60      10.40      14.90
       1998 :    19.00      10.90      12.50      24.60      14.10      11.80
------------------------------------------------------------------------------
                                                                  -- continued
 
 
 
              Vegetables for Fresh Market:  Prices Received Monthly,
                  by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                            Lettuce
            :
AZ-Yuma     :
       1996 :                                                12.40       8.65
       1997 :                                                           23.20
       1998 :
AZ-Other    :
       1996 :                          13.50      12.60      18.20      23.00
       1997 :                                     34.10      39.70
       1998 :                                     23.50       8.80
CA          :
       1996 :    12.70      23.60      13.60      15.60      20.50       9.52
       1997 :    17.00      22.80      22.30      35.10      29.40      14.00
       1998 :    15.40      16.20      14.00      21.30      10.80       9.00
NJ          :
       1996 :    13.50      15.00      26.30      16.40      34.70
       1997 :    26.40      26.00      34.40      28.80      31.90
       1998 :    50.00      50.00      45.60      28.00      25.90
NM          :
       1996 :                                     13.20      20.30
       1997 :                                     38.70      39.10
       1998 :                                      9.90      11.60
NY          :
       1996 :    13.00      13.00      13.00
       1997 :    15.00      15.00      15.00      15.00
       1998 :                                     20.00
US          :
       1993 :    18.80      14.90      16.80      12.20      10.50       8.28
       1994 :    10.60      10.90      17.30      22.10      22.40      37.20
       1995 :    12.60      15.20      25.60      13.30      11.50      16.10
       1996 :    12.70      23.50      13.70      15.40      17.70       8.87
       1997 :    17.10      22.80      22.30      34.80      29.90      21.30
       1998 :    15.50      16.30      14.00      21.10      10.90       9.00
------------------------------------------------------------------------------
 
 
 
                Vegetables for Fresh Market:  Prices Received Monthly,
                    by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                          Spring Onions
            :
AZ          :
       1996 :                                      8.00       8.50       9.00
       1997 :                                     17.40      13.60      15.40
       1998 :                                                17.00      13.10
CA          :
       1996 :                                     10.70       9.60       9.90
       1997 :                                     16.60      12.60      15.50
       1998 :                                     15.90      14.40      13.40
TX          :
       1996 :                           8.74       9.45      10.10
       1997 :                                     17.90      14.00      18.30
       1998 :                                     22.80      20.30      20.80
US          :
       1993 :                          25.40      33.10      23.80      10.40
       1994 :                          14.20      10.10       8.64       8.69
       1995 :                          18.60      22.20      14.60       9.35
       1996 :                           8.74       9.53       9.75       9.75
       1997 :                                     17.60      13.20      16.20
       1998 :                                     22.40      18.20      16.50
            :
            :                         Summer Onions
            :                          Non-Storage
            :
NM          :
       1996 :                                                           12.40
       1997 :                                                           16.50
       1998 :                                                           12.40
TX          :
       1996 :
       1997 :
       1998 :
WA          :
       1996 :                                                           25.20
       1997 :                                                           19.40
       1998 :                                                           26.50
US          :
       1993 :                                                14.60      10.30
       1994 :                                                            8.27
       1995 :                                                           11.80
       1996 :                                                           12.80
       1997 :                                                           16.90
       1998 :                                                           12.70
            :
            :                         Summer Onions
            :                           Storage
            :
CA          :
       1996 :    15.90      15.80      16.00
       1997 :    19.60      14.60
       1998 :    17.00      21.00      23.00
CO          :
       1996 :    12.90       9.70       8.90
       1997 :    11.20       9.20       7.90
       1998 :    14.00      17.30
ID, E-OR    :
       1996 :     9.60       7.10       5.20
       1997 :     9.70       7.50       8.13      10.40
       1998 :    13.60      16.30      23.00      14.60
MI          :
       1996 :     9.50       9.50       9.00
       1997 :    10.00  0      20.70      24.00      23.30
       1996 :    18.90      17.40      16.70      17.90      19.40      17.70
       1997 :    18.40      18.10      16.90      15.30      18.90      19.90
       1998 :    16.80      16.60      18.20      25.40      23.50      19.40
------------------------------------------------------------------------------
 
 
 
              Vegetables for Fresh Market:  Prices Received Monthly,
                  by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                            Lettuce
            :
AZ-Yuma     :
       1996 :     9.03      17.20      12.80
       1997 :    14.80       9.40      13.40      13.70
       1998 :    18.80      10.70      11.60      24.40      13.10
AZ-Other    :
       1996 :                          15.90      11.10      12.00      20.50
       1997 :                          14.70       8.70       8.89
       1998 :                                     27.90      15.00
CA          :
       1996 :    17.80       9.26      17.20      13.30      13.20      15.10
       1997 :    15.20      10.00      13.80      15.80      10.50      14.70
       1998 :    19.40      11.30      16.60      28.10      14.70      11.40
NJ          :
       1996 :                                                38.60      19.80
       1997 :                                                           25.30
       1998 :                                                           29.70
NM          :
       1996 :                                      6.80       8.74
       1997 :                                     13.70       8.90
       1998 :                                      8.70       8.95
NY          :
       1996 :
       1997 :                                                           15.00
       1998 :
US          :
       1993 :    10.80      18.70      14.30      37.80      12.60      11.50
       1994 :     7.91      11.80       9.71      11.70      11.40      13.80
       1995 :    13.40       9.32      27.00      48.20      47.00      15.60
       1996 :    11.30      14.90      16.50      13.20      13.30      15.20
       1997 :    14.90       9.58      13.50      15.60      10.40      14.90
       1998 :    19.00      10.90      12.50      24.60      14.10      11.80
------------------------------------------------------------------------------
                                                                  -- continued
 
 
 
              Vegetables for Fresh Market:  Prices Received Monthly,
                  by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                            Lettuce
            :
AZ-Yuma     :
       1996 :                                                12.40       8.65
       1997 :                                                           23.20
       1998 :
AZ-Other    :
       1996 :                          13.50      12.60      18.20      23.00
       1997 :                                     34.10      39.70
       1998 :                                     23.50       8.80
CA          :
       1996 :    12.70      23.60      13.60      15.60      20.50       9.52
       1997 :    17.00      22.80      22.30      35.10      29.40      14.00
       1998 :    15.40      16.20      14.00      21.30      10.80       9.00
NJ          :
       1996 :    13.50      15.00      26.30      16.40      34.70
       1997 :    26.40      26.00      34.40      28.80      31.90
       1998 :    50.00      50.00      45.60      28.00      25.90
NM          :
       1996 :                                     13.20      20.30
       1997 :                                     38.70      39.10
       1998 :                                      9.90      11.60
NY          :
       1996 :    13.00      13.00      13.00
       1997 :    15.00      15.00      15.00      15.00
       1998 :                                     20.00
US          :
       1993 :    18.80      14.90      16.80      12.20      10.50       8.28
       1994 :    10.60      10.90      17.30      22.10      22.40      37.20
       1995 :    12.60      15.20      25.60      13.30      11.50      16.10
       1996 :    12.70      23.50      13.70      15.40      17.70       8.87
       1997 :    17.10      22.80      22.30      34.80      29.90      21.30
       1998 :    15.50      16.30      14.00      21.10      10.90       9.00
------------------------------------------------------------------------------
 
 
 
                Vegetables for Fresh Market:  Prices Received Monthly,
                    by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                          Spring Onions
            :
AZ          :
       1996 :                                      8.00       8.50       9.00
       1997 :                                     17.40      13.60      15.40
       1998 :                                                17.00      13.10
CA          :
       1996 :                                     10.70       9.60       9.90
       1997 :                                     16.60      12.60      15.50
       1998 :                                     15.90      14.40      13.40
TX          :
       1996 :                           8.74       9.45      10.10
       1997 :                                     17.90      14.00      18.30
       1998 :                                     22.80      20.30      20.80
US          :
       1993 :                          25.40      33.10      23.80      10.40
       1994 :                          14.20      10.10       8.64       8.69
       1995 :                          18.60      22.20      14.60       9.35
       1996 :                           8.74       9.53       9.75       9.75
       1997 :                                     17.60      13.20      16.20
       1998 :                                     22.40      18.20      16.50
            :
            :                         Summer Onions
            :                          Non-Storage
            :
NM          :
       1996 :                                                           12.40
       1997 :                                                           16.50
       1998 :                                                           12.40
TX          :
       1996 :
       1997 :
       1998 :
WA          :
       1996 :                                                           25.20
       1997 :                                                           19.40
       1998 :                                                           26.50
US          :
       1993 :                                                14.60      10.30
       1994 :                                                            8.27
       1995 :                                                           11.80
       1996 :                                                           12.80
       1997 :                                                           16.90
       1998 :                                                           12.70
            :
            :                         Summer Onions
            :                           Storage
            :
CA          :
       1996 :    15.90      15.80      16.00
       1997 :    19.60      14.60
       1998 :    17.00      21.00      23.00
CO          :
       1996 :    12.90       9.70       8.90
       1997 :    11.20       9.20       7.90
       1998 :    14.00      17.30
ID, E-OR    :
       1996 :     9.60       7.10       5.20
       1997 :     9.70       7.50       8.13      10.40
       1998 :    13.60      16.30      23.00      14.60
MI          :
       1996 :     9.50       9.50       9.00
       1997 :    10.00      10.50      11.00
       1998 :     7.20       9.40      11.60
------------------------------------------------------------------------------
Summer storage onions continued on page 58.                       -- continued
 
 
 
                Vegetables for Fresh Market:  Prices Received Monthly,
                    by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                          Spring Onions
            :
AZ          :
       1996 :     9.50
       1997 :
       1998 :
CA          :
       1996 :     9.50
       1997 :    14.10
       1998 :    21.10
TX          :
       1996 :
       1997 :
       1998 :
US          :
       1993 :    10.90
       1994 :    10.20
       1995 :    11.20
       1996 :     9.50
       1997 :    14.10
       1998 :    25.20
            :
            :                         Summer Onions
            :                          Non-Storage
            :
NM          :
       1996 :    14.40      14.00
       1997 :    14.30      12.10
       1998 :    14.00      12.10
TX          :
       1996 :    13.20      12.20
       1997 :    14.00      14.00
       1998 :    24.70      20.40
WA          :
       1996 :    20.60      20.60
       1997 :    15.90      15.90
       1998 :    26.00      26.00
US          :
       1993 :    13.80      14.40      13.10
       1994 :    13.90      10.10
       1995 :    14.90      11.40
       1996 :    14.60      13.90
       1997 :    14.30      12.80
       1998 :    18.30      15.90
            :
            :                         Summer Onions
            :                           Storage
            :
CA          :
       1996 :     9.50      10.00      13.10      15.60      12.10      16.40
       1997 :    14.10      14.20      11.20       9.90      12.40      16.20
       1998 :    20.20      13.50      13.40      12.20      13.00      16.50
CO          :
       1996 :    13.50      14.50      14.40      14.40      14.50      13.50
       1997 :               14.60      11.60      11.00      11.40      12.30
       1998 :               14.70      14.40      15.10      16.80      17.00
ID, E-OR    :
       1996 :               14.10      13.00      11.10      10.30      10.10
       1997 :               12.20       9.10       8.30      10.20      10.90
       1998 :               10.90      11.90      12.40      14.20      15.90
MI          :
       1996 :                          12.40      11.40      10.50      10.00
       1997 :                          10.60       8.80       8.00       8.00
       1998 :                          10.60       8.80       8.00       8.00
------------------------------------------------------------------------------
Summer storage onions continued on page 59.
 
 
 
                 Vegetables for Fresh Market:  Prices Received Monthly,
                     by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                          Summer Onions
            :                            Storage
            :
NY          :
       1996 :    14.90      22.40      11.40       9.35
       1997 :     9.10       8.10       7.65       8.40
       1998 :     9.10       8.10       7.65       8.40
OH          :
       1996 :
       1997 :     8.00       8.00       8.00
       1998 :     9.00       9.00       9.00
OR-West     :
       1996 :    10.70      11.00      11.00      11.00
       1997 :     9.40       8.00      10.10      11.20
       1998 :     9.50      10.00      11.00      12.00
WA          :
       1996 :     9.75       7.50       6.95       4.80       4.80
       1997 :     7.80       6.00       7.95      14.00      14.00
       1998 :    13.30      15.90      21.20      15.00      15.00
            :
            :                          Summer Onions
            :                             Storage
            :
US          :
       1993 :    16.60      14.00      16.30      19.40
       1994 :    31.40      33.90      18.90      13.90
       1995 :    13.50      17.60      17.80      15.70      16.60
       1996 :    10.70      10.10       7.98       7.39       4.80
       1997 :     9.75       7.87       8.09      11.60      14.00
       1998 :    11.40      13.50      17.10      14.00      15.00
            :
            :                         All Summer Onions
            :
US          :
       1993 :    16.60      14.00      16.30      19.40      14.60      10.30
       1994 :    31.40      33.90      18.90      13.90                  8.27
       1995 :    13.50      17.60      17.80      15.70      16.60      11.80
       1996 :    10.70      10.10       7.98       7.39       4.80      12.80
       1997 :     9.75       7.87       8.09      11.60      14.00      16.90
       1998 :    11.40      13.50      17.10      14.00      15.00      11.80
            :
            :                             All Onions
            :
US          :
       1993 :    16.60      14.00      17.30      31.00      23.60      10.40
       1994 :    31.40      33.90      18.80      10.80       8.64       8.49
       1995 :    13.50      17.60      17.90      20.00      14.70      10.40
       1996 :    10.70      10.10       8.11       8.86       9.54      11.10
       1997 :     9.75       7.87       8.09      14.90      13.30      16.50
       1998 :    11.40      13.50      17.10      17.80      17.70      14.90
------------------------------------------------------------------------------
                                                                  -- continued
 
 
 
                 Vegetables for Fresh Market:  Prices Received Monthly,
                     by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                          Summer Onions
            :                            Storage
            :
NY          :
       1996 :               13.50      13.50      12.50      10.20       9.70
       1997 :               26.80      15.00      12.00      11.60      11.50
       1998 :               31.40      17.40      15.00      14.30      17.10
OH          :
       1996 :                8.00       8.00       8.00       8.00       8.00
       1997 :                9.00       9.00       9.00       9.00
       1998 :                6.00       5.40      10.00      10.00       9.00
OR-West     :
       1996 :                                      9.60       9.00       8.50
       1997 :                                     10.10       9.70      10.80
       1998 :                          11.30      10.90      12.80      14.20
WA          :
       1996 :               11.70      10.90       9.30       8.30       8.10
       1997 :               12.00       8.90       7.70       8.65       9.60
       1998 :               11.00      10.00      11.20      12.40      13.80
            :
            :                          Summer Onions
            :                             Storage
            :
US          :
       1993 :    10.90      15.00      13.30      12.10      18.70      24.50
       1994 :    10.30       9.31       9.32      10.60      12.20      12.70
       1995 :    11.40       8.24      10.00       9.83       9.48      10.10
       1996 :     9.59      12.00      12.70      11.50      10.40      10.20
       1997 :    14.10      14.00      10.20       9.21       9.87      10.90
       1998 :    20.20      13.60      12.80      12.70      14.00      15.90
            :
            :                         All Summer Onions
            :
US          :
       1993 :    13.00      14.80      13.30      12.10      18.70      24.50
       1994 :    12.70       9.54       9.32      10.60      12.20      12.70
       1995 :    14.00       9.56      10.00       9.83       9.48      10.10
       1996 :    12.50      12.60      12.70      11.50      10.40      10.20
       1997 :    14.20      13.60      10.20       9.19       9.86      10.90
       1998 :    19.00      14.30      12.80      12.70      14.00      15.90
            :
            :                             All Onions
            :
US          :
       1993 :    12.70      14.80      13.30      12.10      18.70      24.50
       1994 :    12.30       9.54       9.32      10.60      12.20      12.70
       1995 :    13.60       9.56      10.00       9.83       9.48      10.10
       1996 :    12.10      12.60      12.70      11.50      10.40      10.20
       1997 :    14.20      13.60      10.20       9.19       9.86      10.90
       1998 :    19.10      14.30      12.80      12.70      14.00      15.90
------------------------------------------------------------------------------
 
 
 
                 Vegetables for Fresh Market:  Prices Received Monthly,
                     by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                       Winter Strawberries
            :
FL          :
       1993 :    88.00      91.00      59.00      52.00
       1994 :    80.90      59.00      47.40      40.30
       1995 :   131.00      92.00      56.00      42.00
       1996 :    93.00      78.00      51.00      51.00
       1997 :    97.00      71.00      69.00
       1998 :   103.00     108.00      72.00      85.00
            :
            :                       Spring Strawberries
            :
CA          :
       1996 :               80.30      76.70      38.50      45.60      65.00
       1997 :   116.00      98.30      85.80      42.70      54.30      74.80
       1998 :   120.00     147.00      86.50      67.50      67.40      54.60
MI          :
       1996 :                                                           78.00
       1997 :                                                           80.00
       1998 :                                                           79.00
US          :
       1993 :   102.00      80.20      57.70      42.40      38.30      46.10
       1994 :    77.90      99.00      94.40      57.50      56.40      52.30
       1995 :    65.50      67.00      65.60      57.60      66.90      54.00
       1996 :               80.30      76.70      38.50      45.60      65.40
       1997 :   116.00      98.30      85.80      42.70      54.30      75.10
       1998 :   120.00     147.00      86.50      67.50      67.40      55.50
            :
            :                        All Strawberries
            :
US          :
       1993 :    90.70      88.50      58.40      43.80      38.30      46.10
       1994 :    79.50      71.90      67.90      56.70      56.40      52.30
       1995 :    87.60      80.20      59.20      54.30      66.90      54.00
       1996 :    93.00      79.40      65.90      39.30      45.60      65.40
       1997 :   102.00      78.40      80.40      42.70      54.30      75.10
       1998 :   103.00     119.00      78.00      70.00      67.00      55.00
------------------------------------------------------------------------------
                                                                  -- continued
 
 
 
                 Vegetables for Fresh Market:  Prices Received Monthly,
                     by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
    and     :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                       Winter Strawberries
            :
FL          :
       1993 :                                               150.00     141.00
       1994 :                                                          129.00
       1995 :                                                          144.00
       1996 :                                                          160.00
       1997 :                                                          184.00
       1998 :                                                          108.00
            :
            :                       Spring Strawberries
            :
CA          :
       1996 :    44.10      54.80      61.50      40.70
       1997 :    56.20      53.10      67.50      69.80
       1998 :    56.30      65.00      59.00      80.20     116.00
MI          :
       1996 :    78.00
       1997 :    80.00
       1998 :    79.00
US          :
       1993 :    32.80      46.90      48.90      64.20      93.70
       1994 :    49.50      49.00      46.60      82.40      89.90
       1995 :    50.70      63.30      41.50      49.70     115.00
       1996 :    44.70      54.80      61.50      40.70
       1997 :    56.60      53.10      67.50      69.80
       1998 :    56.50      65.00      59.00      80.20     116.00
            :
            :                        All Strawberries
            :
US          :
       1993 :    32.80      46.90      48.90      64.20      95.70     141.00
       1994 :    49.50      49.00      46.60      82.40      89.90     129.00
       1995 :    50.70      63.30      41.50      49.70     115.00     144.00
       1996 :    44.70      54.80      61.50      40.70                160.00
       1997 :    56.60      53.10      67.50      69.80                184.00
       1998 :    56.00      65.00      59.00      80.00     116.00     108.00
------------------------------------------------------------------------------
 
 
 
                 Vegetables for Fresh Market:  Prices Received Monthly,
                     by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
     and    :   Jan    :   Feb    :   Mar    :   Apr    :   May    :   Jun
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                           Tomatoes
AR          :
       1996 :                                                           37.00
       1997 :                                                           40.00
       1998 :                                                           33.30
CA          :
       1996 :                                                35.90      26.80
       1997 :                                                36.90      27.30
       1998 :                                                29.20      25.70
FL          :
       1996 :    18.40      40.00      81.70      50.50      23.60      20.30
       1997 :    33.50      47.30      58.80      26.30      32.40      37.80
       1998 :    26.40      44.00      34.00      37.20      37.10      10.40
MI          :
       1996 :
       1997 :
       1998 :
NJ          :
       1996 :
       1997 :
       1998 :
NY          :
       1996 :
       1997 :
       1998 :
SC          :
       1996 :                                                           29.30
       1997 :                                                           59.90
       1998 :                                                           24.90
VA          :
       1996 :
       1997 :
       1998 :
US          :
       1993 :    38.30      21.90      21.20      45.20      58.10      22.90
       1994 :    41.50      19.30      24.50      16.50      20.60      31.30
       1995 :    41.10      29.80      37.10      20.50      14.70      35.70
       1996 :    18.40      40.00      81.70      50.50      24.40      24.20
       1997 :    33.50      47.30      58.80      26.30      3340      32.60
       1998 :    26.40      44.00      34.00      37.20      36.50      17.80
------------------------------------------------------------------------------
                                                                  -- continued
 
 
 
                 Vegetables for Fresh Market:  Prices Received Monthly,
                     by State, 1996-98, and United States, 1993-98
------------------------------------------------------------------------------
   State    :          :          :          :          :          :
     and    :   Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
    Year    :          :          :          :          :          :
------------------------------------------------------------------------------
            :                         Dollars per Cwt
            :
            :                           Tomatoes
AR          :
       1996 :    40.00      40.00
       1997 :    32.00      32.00
       1998 :    44.30
CA          :
       1996 :    23.50      20.60      22.40      27.60      29.40      25.30
       1997 :    25.40      25.40      23.20      23.30      41.10
       1998 :    43.10      20.40      26.60      43.10      35.80
FL          :
       1996 :                                     29.30      29.70      30.70
       1997 :                                     31.00      48.10      48.80
       1998 :                                     55.90      46.30      47.70
MI          :
       1996 :               24.20      24.20      24.20
       1997 :               24.20      24.20      24.20
       1998 :               38.50      38.50      38.50
NJ          :
       1996 :    46.00      28.00      28.70      44.00      43.20
       1997 :    58.40      31.50      27.40      30.90
       1998 :    50.00      36.60      32.60      50.00
NY          :
       1996 :   100.00      40.00      17.50      20.00
       1997 :    30.00      30.00      28.30      29.10
       1998 :    80.00      31.40      22.80
SC          :
       1996 :    30.20      28.30      28.90      37.60      32.80
       1997 :    27.50      27.90      33.00
       1998 :    28.70      24.40
VA          :
       1996 :    23.00      24.00      26.00      25.50
       1997 :    36.00      35.00      34.00      30.00      30.00
       1998 :    41.00      34.50      32.50      31.00
US          :
       1993 :    23.30      32.70      29.80      19.40      31.60      57.60
       1994 :    26.90      30.60      22.70      28.50      31.20      37.40
       1995 :    24.40      19.60      19.50      22.50      33.10      25.00
       1996 :    26.00      22.10      23.40      28.30      29.70      30.40
       1997 :    28.60      27.30      25.20      27.40      45.40      48.80
       1998 :    40.60      25.50      28.60      44.90      43.60      47.70
------------------------------------------------------------------------------
 
 
 
           Cows 1/:  Monthly Prices Received by States, 1998,
                      and United States, 1993-1998
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AZ     :  43.00       37.60       42.10       39.40       38.40       34.50
AR     :  33.90       34.80       34.80       35.30       34.40       34.70
CA     :  32.50       33.50       34.50       35.50       35.50       34.50
CO     :  35.60       36.90       36.80       37.00       36.60       36.50
FL     :  35.00       37.40       36.10       37.30       37.10       35.60
GA     :  34.70       36.10       35.50       36.20       36.10       35.40
ID     :  31.80       34.00       33.20       34.60       34.60       34.30
IL     :  34.70       35.10       34.90       35.60       37.50       36.20
IA     :  36.80       38.30       38.20       37.80       38.90       37.70
KS     :  36.10       37.20       36.90       36.50       36.10       35.60
KY     :  35.00       37.00       37.00       38.00       38.00       37.00
LA     :  35.30       37.30       37.30       36.40       34.90       34.80
MI     :  34.70       34.40       37.30       37.20       36.50       37.50
MN     :  33.00       36.70       35.60       35.60       38.80       37.10
MO     :  34.50       36.00       35.80       36.30       37.50       37.20
MT     :  35.30       37.30       38.10       39.90       37.20       37.10
NE     :  37.30       37.70       38.30       3590       35.60       36.50
NM     :  38.50       40.10       40.60       40.80       39.40       39.00
ND     :  36.60       38.50       38.30       38.90       39.30       39.00
OH     :  32.60       34.90       33.80       35.30       35.70       35.70
OK     :  37.10       36.80       36.50       36.50       35.40       34.90
OR     :  38.10       37.80       38.30       38.90       39.90       37.80
PA     :  34.20       36.00       35.30       36.70       37.70       37.50
SD     :  32.40       34.00       34.50       37.40       36.90       38.80
TN     :  34.80       35.90       35.10       36.80       36.80       37.40
TX     :  33.70       35.30       36.40       35.30       33.20       34.20
VA     :  32.10       32.40       32.00       33.70       34.90       35.00
WI     :  35.40       36.80       36.00       36.60       37.20       36.30
WY     :  35.80       37.00       38.60       38.50       38.20       38.40
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  34.50       36.00       36.00       36.20       36.40       36.10
1997   :  30.00       33.30       36.90       38.20       38.20       37.50
1996   :  32.00       32.10       31.40       29.40       30.40       30.60
1995   :  38.70       41.50       39.90       38.00       36.80       38.20
1994   :  45.50       47.00       47.40       47.20       45.90       43.60
1993   :  47.80       49.20       48.30       48.50       49.80       50.20
------------------------------------------------------------------------------
                                                                     continued
 
 
 
           Cows 1/:  Monthly Prices Received by States, 1998,
                 and United States, 1993-1998 (continued)
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AZ     :  34.50       36.50       34.20       29.50       26.90       30.50
AR     :  34.60       32.20       28.60       26.70       26.20       25.90
CA     :  33.00       34.50       33.50       30.00       29.50       30.30
CO     :  35.50       35.10       33.10       30.30       30.40       30.60
FL     :  34.00       33.70       30.70       28.30       30.00       30.30
GA     :  33.80       32.70       30.40       29.10       29.00       30.20
ID     :  32.90       33.30       30.70       28.10       27.70       29.60
IL     :  35.50       34.70       33.00       31.10       28.70       28.70
IA     :  36.80       35.10       33.10       30.60       29.80       32.40
KS     :  34.50       33.30       31.50       28.30       27.30       28.70
KY     :  36.00       35.00       33.00       30.00       30.00       30.00
LA     :  33.40       33.00       31.10       28.70       29.60       30.10
MI     :  34.10       36.70       31.80       31.00       29.80       31.00
MN     :  36.20       35.50       33.20       32.30       31.00       32.40
MO     :  35.30       34.70       32.40       29.80       29.00       29.80
MT     :  37.60       37.20       32.90       31.40       30.10       30.60
NE     :  34.50       32.90       32.50       31.90       29.50       29.60
NM     :  36.60       36.20       34.20       31.80       31.60       32.40
ND     :  36.50       35.60       32.20       29.60       28.30       32.10
OH     :  34.90       32.80       32.10       27.90       28.70       31.90
OK     :  32.90       32.70       30.10       28.70       29.00       29.60
OR     :  35.30       36.10       34.60       30.90       30.50       30.90
PA     :  36.20       35.70       33.90       31.30       31.30       32.20
SD     :  37.10       37.60       35.50       31.20       29.50       30.30
TN     :  34.40       33.80       29.20       27.80       27.80       28.30
TX     :  32.50       31.80       30.50       29.30       28.40       29.10
VA     :  32.60       32.30       29.20       27.80       26.30       27.90
WI     :  35.70       35.20       33.70       31.10       30.40       31.80
WY     :  36.70       35.50       32.50       31.40       31.90       33.10
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  34.70       3420       32.60       30.50       29.70       30.80
1997   :  38.20       36.40       34.40       33.10       31.90       33.00
1996   :  31.00       31.80       30.80       30.30       28.00       28.30
1995   :  35.90       35.80       33.90       32.20       29.60       30.40
1994   :  43.80       43.10       41.50       38.40       37.00       37.40
1993   :  49.90       48.90       47.10       45.10       44.10       44.00
------------------------------------------------------------------------------
1/  Beef Cows and cull Dairy Cows sold for slaughter.
 
 
 
         Steers & Heifers:  Monthly Prices Received by States, 1998,
                       and United States, 1993-1998
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AZ     :  64.30       60.80       62.00       64.30       65.80       66.00
AR     :  69.70       71.90       72.50       72.60       70.40       65.20
CA     :  65.00       63.50       64.00       64.00       64.00       62.00
CO     :  66.90       62.20       64.40       66.60       66.10       64.80
FL     :  71.80       73.80       72.00       74.10       68.70       64.20
GA     :  68.50       69.60       71.60       71.50       67.90       64.40
ID     :  67.30       64.90       66.70       69.10       66.70       64.10
IL     :  63.20       61.70       62.10       64.20       64.90       63.30
IA     :  66.40       64.10       61.90       63.70       66.00       63.60
KS     :  65.40       62.70       64.70       68.10       66.80       65.20
KY     :  70.00       71.00       72.00       73.00       73.00       70.00
LA     :  72.50       76.10       75.80       74.70       69.50       63.60
MI     :  57.80       60.80       59.00       54.90       53.60       55.30
MN     :  63.60       62.20       61.80       63.30       64.00       64.50
MO     :  74.00       75.00       75.80       78.00       77.60       73.60
MT     :  81.50       79.80       78.20       79.00       75.90       71.50
NE     :  65.90       62.50       63.90       65.60       66.60       64.60
NM     :  79.80       78.00       76.50       76.90       72.40       72.50
ND     :  75.10       73.00       73.40       74.30       69.60       64.00
OH     :  62.30       62.90       60.40       63.50       67.60       6200
OK     :  76.70       76.40       75.10       75.10       72.50       70.30
OR     :  74.20       74.90       77.20       76.30       77.20       70.50
PA     :  62.90       61.30       60.10       60.70       61.70       60.90
SD     :  76.10       71.90       71.80       71.10       66.90       65.70
TN     :  73.10       74.10       74.20       76.50       73.30       69.90
TX     :  67.80       65.70       66.10       67.20       67.00       65.00
VA     :  67.00       67.80       66.30       70.60       71.90       67.50
WI     :  62.20       59.40       59.60       61.20       62.00       60.20
WY     :  77.80       77.80       73.90       76.00       76.10       73.30
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  66.10       63.30       64.30       66.30       66.30       64.50
1997   :  65.20       65.20       67.90       67.90       68.30       64.90
1996   :  62.60       61.10       60.20       58.10       57.60       59.60
1995   :  71.40       72.10       70.30       66.60       63.60       63.30
1994   :  73.00       73.10       75.40       75.40       69.70       64.70
1993   :  78.70       79.50       81.40       81.70       80.80       77.60
------------------------------------------------------------------------------
                                                                     continued
 
 
 
         Steers & Heifers:  Monthly Prices Received by States, 1998,
                   and United States, 1993-1998 (continued)
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AZ     :  59.30       58.60       57.90       59.90       61.70       59.50
AR     :  65.10       59.70       57.40       59.00       59.90       61.20
CA     :  60.00       59.00       58.00       60.00       61.00       60.00
CO     :  60.10       58.80       58.90       62.90       65.50       60.80
FL     :  59.50       58.60       56.30       55.30       57.20       60.60
GA     :  59.20       56.90       54.30       55.60       54.50       57.00
ID     :  60.40       58.10       57.20       60.00       61.30       60.90
IL     :  59.30       57.80       56.80       58.30       58.80       58.00
IA     :  59.30       59.70       58.70       59.00       60.70       60.60
KS     :  61.20       60.20       59.10       63.20       62.80       60.10
KY     :  64.00       63.00       60.00       61.00       61.00       61.00
LA     :  59.00       58.90       56.00       58.20       58.80       62.30
MI     :  52.90       54.30       53.70       55.00       53.50       54.00
MN     :  63.60       59.80       58.90       58.90       59.20       57.90
MO     :  68.20       67.70       65.30       65.50       64.80       64.10
MT     :  69.40       65.60       64.70       69.30       71.00       71.40
NE     :  61.10       60.10       59.40       61.00       62.20       60.60
NM     :  67.00       63.90       63.40       65.50       68.10       66.90
ND     :  57.10       62.70       63.20       65.70       67.10       65.60
OH     :  60.70       59.90       58.30       58.60       59.30       61.50
OK     :  67.60       66.10       65.40       67.70       68.20       69.30
OR     :  63.90       61.40       61.90       62.70       62.10       61.70
PA     :  59.30       58.40       57.50       57.40       58.40       58.10
SD     :  57.80       59.30       61.00       67.90       68.20       69.90
TN     :  63.90       63.40       60.20       60.80       59.70       60.50
TX     :  62.20       60.30       59.20       61.30       63.10       61.70
VA     :  58.40       61.10       57.10       58.60       57.30       57.90
WI     :  55.50       56.30       56.00       57.00       56.60       54.50
WY     :  67.90       65.00       65.40       69.50       71.70       71.00
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  61.00       59.70       58.90       61.40       62.30       60.30
1997   :  65.40       66.60       67.00       67.30       68.00       66.80
1996   :  62.10       64.30       67.90       68.10       68.70       65.50
1995   :  61.90       61.70       62.00       62.30       65.20       64.70
1994   :  65.00       68.30       66.10       66.10       68.40       68.00
1993   :  75.10       75.20       74.50       72.40       72.90       72.00
------------------------------------------------------------------------------
 
 
 
          Beef Cattle 1/:  Monthly Prices Received by States, 1998,
                        and United States, 1993-1998
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AZ     :  62.80       59.20       60.40       62.60       65.00       65.10
AR     :  56.70       59.30       59.70       59.90       55.70       53.30
CA     :  48.40       48.50       49.80       50.30       51.20       49.90
CO     :  64.40       60.40       63.10       64.80       64.00       63.40
FL     :  37.90       41.80       40.40       40.60       39.30       39.00
GA     :  46.50       49.50       49.90       48.60       47.00       45.30
ID     :  57.70       58.10       58.70       60.80       59.00       57.60
IL     :  62.60       61.20       61.60       63.70       64.40       62.80
IA     :  62.30       60.70       60.00       61.90       63.80       63.00
KS     :  64.20       61.90       63.90       66.80       65.60       64.90
KY     :  61.60       63.10       63.60       64.60       64.50       62.10
LA     :  46.50       48.20       48.10       47.50       45.60       43.70
MI     :  48.60       50.20       50.30       47.80       48.50       50.00
MN     :  60.70       59.60       57.70       59.00       59.50       59.50
MO     :  65.70       66.40       66.20       67.60       66.40       64.50
MT     :  66.30       66.60       69.80       72.00       54.60       47.40
NE     :  64.90       61.60       63.00       64.70       65.60       63.70
NM     :  61.20       61.70       63.60       64.60       61.50       60.80
ND     :  68.60       67.80       67.80       66.80       56.90       49.70
OH     :  59.30       60.10       57.70       60.70       64.40       59.40
OK     :  70.80       74.20       74.00       72.50       70.20       66.70
OR     :  63.40       63.80       65.50       65.10       66.00       60.70
PA     :  55.40       54.70       53.70       54.50       55.50       54.80
SD     :  68.70       65.10       68.10       66.70       61.50       59.50
TN     :  57.80       58.80       58.60       60.60       58.70       56.90
TX     :  65.40       63.30       63.70       64.30       64.00       62.80
VA     :  52.00       54.70       57.00       62.10       57.80       55.20
WI     :  46.70       46.30       45.90       46.90       47.60       46.30
WY     :  68.60       69.20       69.70       71.90       68.10       63.90
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  62.50       60.40       61.30       63.00       63.00       61.80
1997   :  61.40       61.90       64.80       64.80       65.10       62.30
1996   :  59.00       57.90       56.80       54.90       54.70       56.40
1995   :  67.60       68.80       66.90       63.30       60.80       60.90
1994   :  69.90       70.10       72.30       72.00       67.20       62.70
1993   :  75.10       75.80       77.20       77.30       77.10       74.50
------------------------------------------------------------------------------
                                                                     continued
 
 
 
          Beef Cattle 1/:  Monthly Prices Received by States, 1998,
                    and United States, 1993-1998 (continued)
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AZ     :  58.80       58.20       57.40       59.30       61.00       58.90
AR     :  53.30       49.00       45.30       46.40       46.80       49.90
CA     :  47.00       47.20       45.80       46.00       46.00       44.50
CO     :  58.90       57.90       57.90       61.30       61.60       58.40
FL     :  43.20       39.40       38.90       34.00       37.60       37.60
GA     :  42.20       41.20       38.30       38.10       36.70       38.80
ID     :  54.10       53.60       51.40       51.10       50.20       52.10
IL     :  58.80       57.40       56.30       57.70       58.20       57.40
IA     :  57.70       58.00       56.70       57.30       59.20       57.80
KS     :  60.90       59.90       58.50       62.20       61.70       59.20
KY     :  57.30       56.30       53.30       53.60       53.60       53.60
LA     :  42.10       4260       40.30       39.60       40.10       40.40
MI     :  47.30       49.00       44.90       45.40       44.00       44.80
MN     :  58.90       56.70       55.20       54.30       54.20       54.60
MO     :  61.00       60.40       58.10       58.40       57.30       53.80
MT     :  48.40       58.50       59.90       61.30       60.40       57.50
NE     :  60.50       59.40       58.60       60.20       61.10       59.50
NM     :  55.80       53.10       52.00       51.00       52.40       51.40
ND     :  43.30       53.20       57.00       59.20       57.00       53.90
OH     :  58.10       57.20       55.70       55.70       56.20       58.50
OK     :  62.20       60.70       57.70       58.10       58.90       58.90
OR     :  55.30       53.80       53.70       53.20       52.60       52.50
PA     :  53.30       52.50       51.40       50.60       51.30       51.40
SD     :  52.60       55.80       57.90       63.90       61.20       59.60
TN     :  52.10       51.60       47.80       47.60       46.90       47.60
TX     :  60.10       58.30       56.00       58.10       59.60       58.80
VA     :  49.40       52.20       51.00       52.10       49.20       45.00
WI     :  44.00       44.10       43.10       42.00       41.40       41.30
WY     :  54.50       62.90       63.40       66.50       60.20       55.80
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  58.40       57.40       56.10       58.00       58.10       56.80
1997   :  62.80       63.90       63.60       63.30       63.30       62.90
1996   :  59.10       61.30       63.80       63.30       63.40       61.00
1995   :  59.50       59.40       59.10       58.80       60.70       60.60
1994   :  62.90       65.90       63.50       62.90       64.40       64.40
1993   :  72.50       72.70       71.40       69.10       69.30       68.50
------------------------------------------------------------------------------
1/  "Cows" and "Steers and Heifers" combined.
 
 
 
            Calves:  Monthly Prices Received by States, 1998,
                       and United States, 1993-1998
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AZ     :  91.20       93.20       95.30       92.50       88.50       75.50
AR     :  82.00       81.80       86.10       85.70       80.20       73.90
CA     :  72.00       74.00       73.00       75.00       73.50       70.00
CO     :  91.80       91.10       94.50       95.00       93.00       81.80
FL     :  87.20       89.50       90.80       94.20       87.00       76.50
GA     :  80.90       84.40       86.70       87.10       79.50       73.30
ID     :  81.00       82.00       84.00       83.00       83.00       79.00
IL     : 102.00      103.00      104.00      105.00      104.00      100.00
IA     :  80.90       80.10       79.40       80.50       84.50       75.70
KS     :  90.00       93.00       96.00       98.00       96.00       86.00
KY     :  77.00       80.00       84.00       87.00       83.00       77.00
LA     :  83.60       86.40       87.60       87.20       80.70       75.10
MI     :  52.00       55.00       55.00       55.00       55.00       52.50
MN     :  71.00       7400       70.40       72.50       78.20       72.60
MO     :  82.50       86.80       88.00       90.80       89.00       82.00
MT     :  91.10       89.60       89.00       88.90       87.00       79.70
NE     :  88.80       89.30       90.60       92.60       92.00       86.10
NM     :  90.10       93.20       92.60       94.30       90.00       85.00
ND     :  87.60       84.90       83.50       87.70       80.60       76.30
OH     :  72.00       69.80       71.50       78.00       76.80       68.30
OK     :  89.20       90.40       92.60       92.40       88.20       77.50
OR     :  78.90       81.60       87.50       84.60       85.50       77.50
PA     :  78.00       80.00       75.00       80.00       85.00       76.10
SD     :  93.50       90.10       90.30       90.00       83.30       83.10
TN     :  81.50       83.80       85.10       88.10       81.70       74.80
TX     :  89.10       94.00       95.10       94.30       88.00       81.90
VA     :  74.10       79.40       82.30       82.90       84.70       75.40
WI     : 100.20       99.20      102.00       99.80      103.00       96.00
WY     :  93.40       92.20       93.90       94.30       91.00       85.20
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  86.60       88.70       89.80       90.80       88.90       81.70
1997   :  68.10       74.90       80.00       82.20       84.30       85.40
1996   :  60.50       60.20       59.40       55.10       54.40       55.10
1995   :  85.00       86.90       84.40       81.80       77.00       76.90
1994   :  93.90       94.90       97.60       95.80       89.40       84.80
1993   :  94.70       96.00       98.60       99.60       99.20       99.10
------------------------------------------------------------------------------
                                                                     continued
 
 
 
              Calves:  Monthly Prices Received by States, 1998,
                   and United States, 1993-1998 (continued)
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AZ     :  75.50       78.10       72.60       72.30       74.40       72.50
AR     :  73.90       73.50       71.20       68.90       70.30       72.80
CA     :  68.00       68.00       63.50       70.00       72.50       73.30
CO     :  71.90       75.20       74.40       77.10       79.50       82.70
FL     :  71.00       71.90       66.60       66.00       69.70       75.00
GA     :  67.20       66.70       63.50       65.90       68.40       72.30
ID     :  75.00       73.00       70.00       72.00       74.00       75.00
IL     :  97.00       97.00       94.00       95.00       95.00       95.00
IA     :  65.00       67.70       71.30       69.00       68.80       70.50
KS     :  83.00       79.00       74.00       78.00       81.00       81.00
KY     :  69.00       70.00       65.00       66.00       66.00       68.00
LA     :  68.00       68.20       65.60       68.20       70.90       75.20
MI     :  54.00       54.00       48.60       47.00       45.00       50.00
MN     :  63.80       66.80       62.60       65.20       60.60       68.70
MO     :  75.50       75.50       72.20       71.60       71.50       74.50
MT     :  74.80       76.60       76.80       75.80       76.40       77.70
NE     :  75.00       74.70       74.60       79.50       76.60       84.40
NM     :  75.30       75.10       70.60       71.00       76.90       76.80
ND     :  72.60       71.30       70.90       73.70       74.30       73.40
OH     :  62.60       61.40       58.40       57.80       55.20       61.40
OK     :  72.30       73.50       71.10       74.40       79.80       82.20
OR     :  70.00       67.30       68.10       70.60       70.20       70.00
PA     :  78.00       83.00       75.50       80.40       82.10       83.00
SD     :  83.10       83.10       79.50       81.90       80.80       80.10
TN     :  67.70       68.10       63.80       64.60       65.70       69.30
TX     :  76.50       76.50       75.10       75.00       79.40       81.10
VA     :  64.20       64.60       62.80       64.50       63.20       66.20
WI     :  92.70       96.10       94.80       95.50       96.60       99.50
WY     :  85.20       83.30       78.00       78.40       78.90       79.70
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  76.60       76.90       74.10       75.70       77.50       80.20
1997   :  86.90       88.00       86.90       84.30       82.90       83.30
1996   :  56.80       59.30       61.00       60.10       61.20       61.80
1995   :  72.00       70.90       68.50       66.20       64.10       63.30
1994   :  83.80       84.40       80.00       78.20       81.00       81.90
1993   :  96.90       95.10       93.50       93.90       91.60       92.80
------------------------------------------------------------------------------
 
 
 
             Milk Cows 1/:  Quarterly Prices Received by States, 1998,
                          and United States, 1993-1998
-------------------------------------------------------------------------------
         :                :               :                 :
State    :       Jan      :       Apr     :       Jul       :       Oct
         :                :               :                 :
-------------------------------------------------------------------------------
         :                         Dollars per Head
         :
AL       :      1090             1080             1100             1150
AZ       :      1170             1260             1240             1280
AR       :       980             1020             1020             1030
CA       :      1220             1260             1290             1310
CO       :      1130             1200             1200             1300
FL       :      1200             1150             1160             1270
GA       :      1090             1150             1150             1200
ID       :      1100             1170             1180             1180
IL       :      1060             1140             1150             1170
IN       :      1000             1060             1080             1120
IA       :      1020             1090             1100             1200
KS       :      1070             1120             1100             1120
KY       :      1000             1000             1040             1090
LA       :       990             1050             1060             1100
MD       :      1080             1150             1110             1200
MI       :      1080             1110             1120             1190
MN       :       990             1050             1030             1110
MS       :      1020             1020             1040             1080
MO       :       920              930             1000             1075
NE       :      1150             1130             1130             1160
NM       :      1130             1190             1200             1240
NY       :       980             1000             1020             1050
NC       :      1110             1140             1140             1170
ND       :       940             1020             1020             1080
OH       :      1030             1000             1070             1200
OK       :      1020             1050             1060             1080
OR       :      1120             1150             1150             1230
PA       :      1030             1080             1160             1180
TN       :      1020             1060             1060             1100
TX       :      1070             1110             1120             1200
UT       :      1050             1100             1140             1160
VT       :      1050             1060             1070             1120
VA       :      1160             1180             1140             1170
WA       :      1150             1170             1200             1250
WI       :      1030             1060             1060             1140
-------------------------------------------------------------------------------
Year     :                           United States
-------------------------------------------------------------------------------
1998     :      1070             1110             1120             1180
1997     :      1090             1110             1100             1090
1996     :      1060             1070             1090             1130
1995     :      1150             1140             1130             1090
1994     :      1170             1190             1160             1160
1993     :      1140             1160             1170             1170
-------------------------------------------------------------------------------
1/  Cows sold for dairy herd replacement.
 
 
 
               Hogs 1/:  Monthly Prices Received by States, 1998,
                        and United States, 1993-1998
------------------------------------------------------------------------------
State  :   Dec 2/  :    Jan    :    Feb    :    Mar    :    Apr    :    May
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
GA     :  37.70       32.50       33.60       34.50       34.90       39.00
IL     :  39.70       34.30       33.90       33.50       34.20       41.30
IN     :  39.10       34.10       34.20       33.70       34.50       41.60
IA     :  43.60       37.70       37.40       36.50       37.10       44.10
KS     :  39.00       34.80       33.10       33.00       33.50       39.30
KY     :  40.80       33.70       36.60       35.60       35.60       44.30
MI     :  41.90       36.40       36.30       36.50       36.50       42.20
MN     :  43.10       36.30       37.30       35.40       35.40       42.40
MO     :  38.20       33.60       33.30       33.00       33.60       39.60
NE     :  44.50       39.00       38.70       37.40       37.70       43.70
NC     :  41.50       36.30       35.00       33.50       35.30       42.20
OH     :  40.70       35.10       37.00       36.10       36.50       43.40
PA     :  40.10       33.80       34.10       32.60       32.70       38.80
SC     :  37.10       32.70       33.70       34.30       34.30       40.80
SD     :  42.00       36.60       36.60       35.80       36.40       42.50
TN     :  39.90       34.00       33.70       33.20       33.70       40.80
TX     :  38.90       32.60       31.70       30.10       31.20       36.10
VA     :  41.30       35.30       34.30       34.40       36.40       44.40
WI     :  38.30       34.70       32.80       32.40       32.60       39.40
       :
US     :
  1998 :  41.60       36.00       35.90       34.90       35.60       42.30
  1997 :  55.60       53.80       52.80       49.40       53.80       58.20
  1996 :  43.50       42.60       46.50       48.70       49.70       56.80
  1995 :  30.90       36.80       39.10       37.80       35.60       37.10
  1994 :  40.40       43.50       47.90       44.40       42.70       42.70
  1993 :  41.70       41.20       44.00       46.50       45.40       46.90
       :----------------------------------------------------------------------
       :    Jun    :    Jul    :    Aug    :    Sep    :    Oct    :   Nov
       :----------------------------------------------------------------------
       :                            Dollars per Cwt
       :
GA     :  41.40       34.90       33.10       26.40       23.70       17.80
IL     :  41.10       35.00       33.60       27.70       25.30       16.20
IN     :  41.10       35.50       32.70       27.20       25.60       16.30
IA     :  43.80       38.20       37.20       31.70       29.80       20.80
KS     :  39.50       34.50       33.00       27.90       25.10       16.70
KY     :  44.30       38.50       35.40       30.50       27.70       19.80
MI     :  40.80       35.30       33.40       27.20       26.20       17.00
MN     :  43.50       38.20       36.70       30.30       29.00       19.30
MO     :  39.20       33.80       31.60       26.20       24.10       14.10
NE     :  44.30       39.60       37.90       32.10       31.40       22.30
NC     :  42.00       36.50       35.10       29.40       26.50       18.20
OH     :  43.10  0       75.80       76.40       77.70
NE     :  75.00       74.70       74.60       79.50       76.60       84.40
NM     :  75.30       75.10       70.60       71.00       76.90       76.80
ND     :  72.60       71.30       70.90       73.70       74.30       73.40
OH     :  62.60       61.40       58.40       57.80       55.20       61.40
OK     :  72.30       73.50       71.10       74.40       79.80       82.20
OR     :  70.00       67.30       68.10       70.60       70.20       70.00
PA     :  78.00       83.00       75.50       80.40       82.10       83.00
SD     :  83.10       83.10       79.50       81.90       80.80       80.10
TN     :  67.70       68.10       63.80       64.60       65.70       69.30
TX     :  76.50       76.50       75.10       75.00       79.40       81.10
VA     :  64.20       64.60       62.80       64.50       63.20       66.20
WI     :  92.70       96.10       94.80       95.50       96.60       99.50
WY     :  85.20       83.30       78.00       78.40       78.90       79.70
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  76.60       76.90       74.10       75.70       77.50       80.20
1997   :  86.90       88.00       86.90       84.30       82.90       83.30
1996   :  56.80       59.30       61.00       60.10       61.20       61.80
1995   :  72.00       70.90       68.50       66.20       64.10       63.30
1994   :  83.80       84.40       80.00       78.20       81.00       81.90
1993   :  96.90       95.10       93.50       93.90       91.60       92.80
------------------------------------------------------------------------------
 
 
 
             Milk Cows 1/:  Quarterly Prices Received by States, 1998,
                          and United States, 1993-1998
-------------------------------------------------------------------------------
         :                :               :                 :
State    :       Jan      :       Apr     :       Jul       :       Oct
         :                :               :                 :
-------------------------------------------------------------------------------
         :                         Dollars per Head
         :
AL       :      1090             1080             1100             1150
AZ       :      1170             1260             1240             1280
AR       :       980             1020             1020             1030
CA       :      1220             1260             1290             1310
CO       :      1130             1200             1200             1300
FL       :      1200             1150             1160             1270
GA       :      1090             1150             1150             1200
ID       :      1100             1170             1180             1180
IL       :      1060             1140             1150             1170
IN       :      1000             1060             1080             1120
IA       :      1020             1090             1100             1200
KS       :      1070             1120             1100             1120
KY       :      1000             1000             1040             1090
LA       :       990             1050             1060             1100
MD       :      1080             1150             1110             1200
MI       :      1080             1110             1120             1190
MN       :       990             1050             1030             1110
MS       :      1020             1020             1040             1080
MO       :       920              930             1000             1075
NE       :      1150             1130             1130             1160
NM       :      1130             1190             1200             1240
NY       :       980             1000             1020             1050
NC       :      1110             1140             1140             1170
ND       :       940             1020             1020             1080
OH       :      1030             1000             1070             1200
OK       :      1020             1050             1060             1080
OR       :      1120             1150             1150             1230
PA       :      1030             1080             1160             1180
TN       :      1020             1060             1060             1100
TX       :      1070             1110             1120             1200
UT       :      1050             1100             1140             1160
VT       :      1050             1060             1070             1120
VA       :      1160             1180             1140             1170
WA       :      1150             1170             1200             1250
WI       :      1030             1060             1060             1140
-------------------------------------------------------------------------------
Year     :                           United States
-------------------------------------------------------------------------------
1998     :      1070             1110             1120             1180
1997     :      1090             1110             1100             1090
1996     :      1060             1070             1090             1130
1995     :      1150             1140             1130             1090
1994     :      1170             1190             1160             1160
1993     :      1140             1160             1170             1170
-------------------------------------------------------------------------------
1/  Cows sold for dairy herd replacement.
 
 
 
               Hogs 1/:  Monthly Prices Received by States, 1998,
                        and United States, 1993-1998
------------------------------------------------------------------------------
State  :   Dec 2/  :    Jan    :    Feb    :    Mar    :    Apr    :    May
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
GA     :  37.70       32.50       33.60       34.50       34.90       39.00
IL     :  39.70       34.30       33.90       33.50       34.20       41.30
IN     :  39.10       34.10       34.20       33.70       34.50       41.60
IA     :  43.60       37.70       37.40       36.50       37.10       44.10
KS     :  39.00       34.80       33.10       33.00       33.50       39.30
KY     :  40.80       33.70       36.60       35.60       35.60       44.30
MI     :  41.90       36.40       36.30       36.50       36.50       42.20
MN     :  43.10       36.30       37.30       35.40       35.40       42.40
MO     :  38.20       33.60       33.30       33.00       33.60       39.60
NE     :  44.50       39.00       38.70       37.40       37.70       43.70
NC     :  41.50       36.30       35.00       33.50       35.30       42.20
OH     :  40.70       35.10       37.00       36.10       36.50       43.40
PA     :  40.10       33.80       34.10       32.60       32.70       38.80
SC     :  37.10       32.70       33.70       34.30       34.30       40.80
SD     :  42.00       36.60       36.60       35.80       36.40       42.50
TN     :  39.90       34.00       33.70       33.20       33.70       40.80
TX     :  38.90       32.60       31.70       30.10       31.20       36.10
VA     :  41.30       35.30       34.30       34.40       36.40       44.40
WI     :  38.30       34.70       32.80       32.40       32.60       39.40
       :
US     :
  1998 :  41.60       36.00       35.90       34.90       35.60       42.30
  1997 :  55.60       53.80       52.80       49.40       53.80       58.20
  1996 :  43.50       42.60       46.50       48.70       49.70       56.80
  1995 :  30.90       36.80       39.10       37.80       35.60       37.10
  1994 :  40.40       43.50       47.90       44.40       42.70       42.70
  1993 :  41.70       41.20       44.00       46.50       45.40       46.90
       :----------------------------------------------------------------------
       :    Jun    :    Jul    :    Aug    :    Sep    :    Oct    :   Nov
       :----------------------------------------------------------------------
       :                            Dollars per Cwt
       :
GA     :  41.40       34.90       33.10       26.40       23.70       17.80
IL     :  41.10       35.00       33.60       27.70       25.30       16.20
IN     :  41.10       35.50       32.70       27.20       25.60       16.30
IA     :  43.80       38.20       37.20       31.70       29.80       20.80
KS     :  39.50       34.50       33.00       27.90       25.10       16.70
KY     :  44.30       38.50       35.40       30.50       27.70       19.80
MI     :  40.80       35.30       33.40       27.20       26.20       17.00
MN     :  43.50       38.20       36.70       30.30       29.00       19.30
MO     :  39.20       33.80       31.60       26.20       24.10       14.10
NE     :  44.30       39.60       37.90       32.10       31.40       22.30
NC     :  42.00       36.50       35.10       29.40       26.50       18.20
OH     :  43.10       38.30       35.60       29.40       28.60       20.10
PA     :  39.60       35.10       32.60       25.00       24.40       17.00
SC     :  41.20       36.10       33.70       26.40       24.00       16.40
SD     :  42.40       37.70       35.00       30.90       30.00       21.50
TN     :  40.50       35.10       33.00       26.70       25.70       17.70
TX     :  36.90       30.70       29.80       27.50       23.60       25.60
VA     :  41.60       35.90       34.60       29.20       28.00       18.30
WI     :  39.30       34.10       32.00       26.50       25.20       15.70
       :
US     :
  1998 :  42.40       36.90       35.20       29.50       27.80       18.80
  1997 :  57.80       58.90       55.30       50.40       47.30       45.10
  1996 :  56.40       58.60       59.70       54.70       55.60       54.40
  1995 :  42.20       46.30       48.60       48.40       45.70       39.90
  1994 :  42.70       42.20       41.80       35.40       31.80       28.00
  1993 :  48.10       45.70       47.30       47.80       46.90       42.50
------------------------------------------------------------------------------
1/  "Sows" and "Barrows and Gilts" combined.  2/  Preceding year.
 
 
 
          Barrows and Gilts:  Monthly Prices Received by States, 1998,
                         and United States, 1993-1998
------------------------------------------------------------------------------
State  :   Dec 1/  :    Jan    :    Feb    :    Mar    :    Apr    :    May
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
GA     :  38.10       33.30       34.50       35.40       35.80       43.30
IL     :  40.30       35.10       34.70       34.10       34.80       42.40
IN     :  39.70       35.00       35.10       34.50       35.30       43.10
IA     :  43.80       37.90       37.50       36.70       37.30       44.40
KS     :  39.80       36.00       33.90       33.70       34.40       40.90
KY     :  41.00       34.00       37.00       36.00       36.00       45.00
MI     :  42.70       37.20       37.00       37.40       37.50       45.00
MN     :  43.40       36.60       37.60       35.70       35.70       42.90
MO     :  38.60       34.20       33.90       33.50       34.40       40.50
NE     :  44.60       39.10       38.80       37.50       37.80       43.90
NC     :  41.60       36.40       35.10       33.60       35.40       42.30
OH     :  41.20       35.60       37.30       36.40       37.00       44.40
PA     :  41.40       35.00       35.40       33.90       34.30       41.10
SC     :  37.30       32.80       34.10       34.80       34.80       41.60
SD     :  43.30       38.10       38.00       36.80       37.50       44.10
TN     :  40.60       34.90       34.50       34.00       34.60       42.20
TX     :  40.60       34.00       32.80       30.90       32.50       38.10
VA     :  41.50       35.40       34.50       34.60       36.60       44.70
WI     :  39.50       36.50       34.10       33.50       33.80       41.50
       :
US     :
  1998 :  42.00       36.50       36.30       35.30       36.00       43.10
  1997 :  56.10       54.10       53.00       49.60       54.40       58.80
  1996 :  44.30       43.20       47.30       49.50       50.60       57.70
  1995 :  31.70       37.60       39.80       38.20       35.90       37.50
  1994 :  41.00       44.10       48.40       44.80       43.00       43.10
  1993 :  42.50       41.90       44.70       47.00       45.80       47.50
       :----------------------------------------------------------------------
       :    Jun    :    Jul    :    Aug    :    Sep    :    Oct    :   Nov
       :----------------------------------------------------------------------
       :                            Dollars per Cwt
       :
GA     :  42.40       35.80       34.50       27.20       24.40       18.10
IL     :  42.20       35.90       34.60       28.60       26.00       16.40
IN     :  42.60       36.60       34.00       28.20       26.40       16.40
IA     :  44.30       38.50       37.50       31.90       30.00       21.00
KS     :  41.00       35.60       34.40       29.10       25.70       16.90
KY     :  45.00       39.00       36.00       31.00       28.00       20.00
MI     :  45.10       38.80       35.80       29.20       27.90       17.50
MN     :  44.10       38.70       37.10       30.80       29.30       19.40
MO     :  40.50       34.70       32.70       26.90       24.50       14.10
NE     :  44.50       39.80       38.10       32.30       31.50       22.40
NC     :  42.10       36.60       35.20       29.50       26.60       18.20
OH     :  44.10       39.00       36.10       29.70       28.90       20.20
PA     :  42.00       36.90       34.60       26.60       26.50       17.30
SC     :  42.00       36.70       34.40       26.90       24.30       16.10
SD     :  44.00       39.40       37.00       32.50       31.30       22.60
TN     :  41.80       36.00       34.20       27.70       26.50       18.00
TX     :  39.90       31.70       31.10       28.50       24.20       26.80
VA     :  41.90       36.20       34.90       29.50       28.20       18.40
WI     :  41.40       35.60       33.90       28.20       26.50       16.20
       :
US     :
  1998 :  43.20       37.60       35.90       30.10       28.20       19.00
  1997 :  58.40       59.70       55.90       50.90       47.80       45.60
  1996 :  57.10       59.40       60.30       55.10       56.00       54.60
  1995 :  43.20       47.40       49.60       49.20       46.10       40.40
  1994 :  43.40       43.20       42.80       36.00       32.30       28.60
  1993 :  48.90       46.60       48.30       48.50       47.50       43.20
------------------------------------------------------------------------------
1/  Preceding year.
 
 
 
              Sows:  Monthly Prices Received by States, 1998,
                        and United States, 1993-1998
------------------------------------------------------------------------------
State  :   Dec 1/  :    Jan    :    Feb    :    Mar    :    Apr    :    May
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
GA     :  34.00       25.40       25.30       26.00       27.10       28.80
IL     :  32.70       25.10       25.40       26.00       26.20       28.40
IN     :  33.40       25.80       25.70       26.40       27.10       28.10
IA     :  34.00       29.10       28.80       28.70       28.20       31.80
KS     :  32.90       27.10       27.80       27.10       27.90       29.90
KY     :  35.00       26.00       27.00       27.00       27.00       28.00
MI     :  32.30       26.00       26.00       25.10       25.50       26.50
MN     :  34.10       27.70       28.30       27.90       27.90       30.20
MO     :  33.20       26.50       27.00       26.40       26.70       27.30
NE     :  33.80       27.70       28.40       28.10       28.10       29.80
NC     :  34.80       28.00       28.00       27.70       28.70       29.40
OH     :  33.70       26.80       26.00       26.00       26.60       28.40
PA     :  32.90       26.90       26.50       25.20       23.80       25.60
SC     :  35.00       30.90       28.60       27.30       26.80       28.00
SD     :  31.60       26.90       27.50       26.90       26.60       29.60
TN     :  33.20       25.40       26.00       26.20       26.00       28.50
TX     :  31.00       24.90       24.30       24.50       23.40       25.80
VA     :  31.30       27.90       24.50       26.40       26.20       27.20
WI     :  30.30       22.80       23.90       24.80       24.30       25.60
       :
US     :
  1998 :  33.20       26.50       26.60       26.70       26.70       28.60
  1997 :  48.40       46.60       47.20       45.20       44.80       48.40
  1996 :  31.60       31.60       33.00       35.20       36.10       41.40
  1995 :  19.40       24.80       29.10       31.10       29.40       28.50
  1994 :  31.20       34.30       37.70       38.70       38.00       35.60
  1993 :  31.00       31.70       34.60       39.00       39.40       38.00
       :----------------------------------------------------------------------
       :    Jun    :    Jul    :    Aug    :    Sep    :    Oct    :   Nov
       :----------------------------------------------------------------------
       :                            Dollars per Cwt
       :
GA     :  29.30       27.20       20.30       18.20       17.80       15.40
IL     :  28.00       25.20       21.50       17.10       18.20       13.70
IN     :  27.10       26.00       20.60       18.40       18.50       15.50
IA     :  32.40       27.00       23.80       20.20       20.70       16.50
KS     :  29.80       26.80       22.80       19.50       20.70       15.20
KY     :  28.00       26.00       22.00       18.00       20.00       16.00
MI     :  26.40       23.40       18.50       14.70       15.70       11.50
MN     :  30.40       27.00       25.40       20.00       20.20       16.50
MO     :  27.60       26.50       20.30       16.20       17.60       14.00
NE     :  27.80       26.50       23.20       19.70       21.00       16.10
NC     :  29.40       27.60       23.30       20.30       20.90       18.50
OH     :  27.70       25.90       21.70       17.80       18.50       16.80
PA     :  25.90       24.90       21.20       16.60       17.20       15.80
SC     :  28.90       26.80       22.10       19.30       19.50       18.50
SD     :  30.40       27.90       22.80       19.10       20.10       14.40
TN     :  28.30       26.90       22.40       18.00       18.50       15.20
TX     :  24.70       23.60       22.40       21.50       18.40       19.00
VA     :  26.20       23.20       18.50       15.50       16.50       11.90
WI     :  25.60       23.80       19.00       14.80       16.20       12.00
       :
US     :
  1998 :  28.80       26.00       21.80       18.20       18.80       15.50
  1997 :  46.20       45.90       44.40       40.30       38.20       35.10
  1996 :  44.90       46.70       48.90       47.00       49.10       50.00
  1995 :  28.60       28.90       34.00       35.30       38.20       32.10
  1994 :  32.70       29.60       29.80       26.80       24.20       19.30
  1993 :  36.90       34.70       35.30       37.20       36.80       35.00
------------------------------------------------------------------------------
1/  Preceding year.
 
 
 
              Lambs:  Monthly Prices Received by States, 1998,
                         and United States, 1993-1998
------------------------------------------------------------------------------
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
CA     :  81.50       78.00       71.00       69.00       63.00       90.00
CO     :  81.60       76.10       69.90       62.80       59.60       89.60
ID     :  74.20       63.00       61.00       57.00       61.00       82.00
IA     :  75.00       68.00       66.20       61.30       65.40       88.00
KS     :  73.00       69.00       69.00       63.00       60.00       90.00
MN     :  76.40       71.00       69.10       65.00       71.40       92.60
MT     :  87.80       77.10       70.90       70.30       71.00       89.70
NE     :  73.00       67.00       70.30       78.00       88.40       91.50
OH     :  78.40       74.10       76.40       77.90       76.00       86.20
OR     :  77.00       71.00       65.30       64.90       67.40       73.60
SD     :  79.00       71.30       68.00       66.90       63.40       92.00
TX     :  74.30       75.30       71.70       67.30       63.80       89.30
UT     :  77.00       76.00       71.00       70.00       70.00       82.00
WY     :  76.00       73.50       70.30       65.60       6130       92.00
       :
US     :
  1998 :  78.80       75.00       70.10       66.00       63.00       88.90
  1997 :  94.50       99.80       99.70       96.40       90.80       86.50
  1996 :  76.20       84.30       86.60       85.90       90.30      100.70
  1995 :  68.20       70.50       74.80       74.60       80.40       85.70
  1994 :  60.60       59.40       58.60       54.50       54.50       63.00
  1993 :  67.30       72.70       76.00       68.10       61.50       55.70
       :----------------------------------------------------------------------
       :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :----------------------------------------------------------------------
       :                            Dollars per Cwt
       :
CA     :  84.00       79.00       78.00       71.00       64.00       66.00
CO     :  84.70       85.50       77.90       71.70       62.60       63.50
ID     :  76.00       71.30       60.00       65.00       59.30       60.80
IA     :  81.40       81.80       70.10       60.10       56.90       58.40
KS     :  85.00       86.00       79.00       72.00       63.00       64.00
MN     :  78.70       78.50       71.20       64.50       58.30       61.80
MT     :  80.80       79.40       69.00       67.00       68.60       71.60
NE     :  81.00       79.20       67.30       64.40       54.70       61.30
OH     :  74.30       73.80       71.60       66.50       63.20       65.30
OR     :  66.50       64.00       62.20       62.00       61.30       62.50
SD     :  81.60       78.30       72.10       68.90       67.60       68.90
TX     :  83.00       84.00       74.30       69.70       63.70       67.00
UT     :  78.00       78.00       68.00       62.00       59.00       65.00
WY     :  84.00       80.10       71.50       69.30       63.00       66.10
       :
US     :
  1998 :  81.30       80.10       71.80       67.60       62.60       64.70
  1997 :  81.10       92.70       90.20       87.20       83.10       83.90
  1996 :  98.30       89.10       88.50       87.00       84.60       88.20
  1995 :  85.70       85.60       82.70       77.60       77.10       76.50
  1994 :  72.80       75.50       71.20       68.00       70.60       69.10
  1993 :  53.90       59.20       64.50       64.50       65.80       66.00
------------------------------------------------------------------------------
 
 
 
              Sheep:  Monthly Prices Received by States, 1998,
                         and United States, 1993-1998
------------------------------------------------------------------------------
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
CA     :  35.50       33.00       36.50       35.50       30.00       32.00
CO     :  41.50       40.60       39.90       33.90       30.00       31.20
ID     :  31.70       34.00       37.00       39.30       35.00       32.00
IA     :  38.60       36.90       38.50       30.40       31.40       24.70
KS     :  36.00       38.00       39.00       30.00       26.00       22.00
MN     :  38.20       38.70       37.50       30.20       26.90       22.80
MT     :  39.00       39.90       41.90       35.10       26.70       26.60
NE     :  42.00       37.70       35.60       29.90       27.70       28.30
OH     :  40.50       36.60       39.60       32.20       28.40       25.60
OR     :  32.00       33.50       32.00       34.40       30.40       28.00
SD     :  44.50       40.70       41.40       33.40       26.80       24.50
TX     :  46.00       45.50       47.90       41.80       32.20       33.30
UT     :  40.00       37.00       37.00       37.00       35.00       29.00
WY     :  45.10       42.90       43.90       33.20       27.70       31.00
       :
US     :
  1998 :  40.70       39.60       41.00       34.40       30.30       30.20
  1997 :  41.50       41.30       42.50       37.50       34.00       36.60
  1996 :  34.20       33.80       34.00       27.30       25.30       26.60
  1995 :  32.50       37.10       31.70       29.50       27.90       28.30
  1994 :  35.10       37.00       34.30       29.60       29.30       33.60
  1993 :  33.10       35.20       36.10       27.30       29.10       28.90
       :----------------------------------------------------------------------
       :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :----------------------------------------------------------------------
       :                            Dollars per Cwt
       :
CA     :  29.00       29.00       27.50       26.50       25.50       28.50
CO     :  31.70       29.30       25.70       24.60       26.70       31.40
ID     :  29.00       29.80       27.00       27.00       24.30       29.40
IA     :  26.40       23.80       27.40       25.20       29.80       37.10
KS     :  24.00       22.00       23.00       22.00       24.00       29.00
MN     :  23.70       23.00       23.90       21.60       20.50       27.10
MT     :  29.90       28.50       25.40       24.80       25.50       32.70
NE     :  29.40       29.60       29.40       25.90       27.80       27.50
OH     :  29.80       33.10       28.50       28.20       31.60       31.90
OR     :  27.00       30.70       30.00       29.00       29.00       29.00
SD     :  31.30       26.60       29.40       25.70       28.50       25.70
TX     :  34.00       30.90       32.20       28.80       32.50       41.80
UT     :  26.00       26.00       20.00       20.00       21.00       25.00
WY     :  30.00       25.90       25.70       28.00       26.40       29.70
       :
US     :
  1998 :  29.40       28.30       26.80       26.10       26.40       30.10
  1997 :  39.40       38.40       33.90       35.80       38.90       37.70
  1996 :  30.50       29.10       30.20       28.80       29.80       34.20
  1995 :  28.60       27.00       26.00       24.50       23.80       26.00
  1994 :  30.10       29.40       27.90       27.30       30.50       34.70
  1993 :  29.00       28.50       25.80       24.60       25.70       30.30
------------------------------------------------------------------------------
 
 
 
             Broilers:  Prices Received by Month, States, 1998;
                       and United States, 1993-98  1/
-----------------------------------------------------------------------------
  State    :  Dec  2/ :    Jan   :    Feb   :    Mar   :    Apr   :    May
-----------------------------------------------------------------------------
           :                      Dollars Per Pound
           :
AL         :     .330       .345       .355       .365       .370       .390
AR         :     .320       .310       .310       .330       .350       .350
CA         :     355       .355       .355       .360       .365       .375
DE         :     .300       .320       .330       .345       .365       .395
GA         :     .330       .345       .360       .375       .375       .390
MD         :     .300       .320       .330       .345       .365       .395
MS         :     .315       .335       .355       .360       .365       .385
NC         :     .340       .350       .370       .370       .375       .370
PA         :     .300       .340       .330       .340       .360       .370
TX         :     .330       .320       .320       .330       .340       .350
VA         :     .310       .330       .340       .350       .360       .370
-----------------------------------------------------------------------------
  Year     :                      United States
-----------------------------------------------------------------------------
1998       :     .324       .336       .343       .354       .364       .375
1997       :     .407       .390       .377       .369       .367       .368
1996       :     .362       .372       .353       .341       .349       .378
1995       :     .325       .324       .325       .327       .323       .319
1994       :     .339       .337       .344       .353       .356       .376
1993       :     .315       .318       .322       .330       .338       .352
-----------------------------------------------------------------------------
  State    :    Jun   :    Jul   :    Aug   :    Sep   :    Oct   :    Nov
-----------------------------------------------------------------------------
AL         :     .420       .455       .470       .460       .435       .410
AR         :     .390       .420       .460       .470       .430       .420
CA         :     .400       .435       .465       .460       .450       .430
DE         :     .440       .450       .485       .450       .410       .390
GA         :     .420       .455       .475       .465       .445       .415
MD         :     .440       .450       .485       .450       .410       .390
MS         :     .415       .445       .465       .450       .425       .405
NC         :     .380       .440       .465       .455       .430       .410
PA         :     .430       .435       .475       .435       .420       .390
TX         :     .380       .420       .460       .470       .460       .440
VA         :     .400       .430       .470       .440       .430       .400
-----------------------------------------------------------------------------
  Year     :                      United States
-----------------------------------------------------------------------------
1998       :     .406       .440       .468       .459       .434       .413
1997             .374       .400       .399       .382       .347       .337
1996       :     .406       .405       .403       .402       .395       .404
1995       :     .332       .347       .374       .381       .368       .376
1994       :     .375       .364       .351       .351       .339       .323
1993       :     .350       .355       .364       .365       .350       .348
-----------------------------------------------------------------------------
1/  Equivalent liveweight returns to producers.  Derived from ready-to-cook
    (RTC) prices using the following formula:  (RTC price minus processing
    cost) * (dressing percentage) = equivalent liveweight price.
2/  December preceding year.
 
 
 
         Turkeys:  Prices Received, Monthly by State, 1998;
                     United States, 1993-98 1/
-------------------------------------------------------------------------------
  State  :      Jan   :    Feb    :   Mar    :   Apr    :   May    :   Jun
-------------------------------------------------------------------------------
         :                          Dollars per Pound
         :
AR       :      .36        .33        .34        .37        .36        .37
CA       :      .40        .40        .37        .37        .37        .37
IN       :      .36        .36        .36        .37        .37        .38
IA       :      .39        .39        .39        .39        .39        .39
MN       :      .36        .36        .37        .36        .35        .34
MO       :      .34        .33        .34        .36        .36        .37
NC       :      .34        .31        .32        .34        .34        .35
PA       :      .34        .33        .35        .35        .35        .35
VA       :      .34        .31        .33        .34        .34        .35
-------------------------------------------------------------------------------
  Year   :                             United States
-------------------------------------------------------------------------------
1998     :      .355       .341       .347       .357       .355       .359
1997     :      .388       .369       .381       .397       .413       .416
1996     :      .409       .420       .418       .422       .432       .444
1995     :      .396       .374       .383       .383       .384       .393
1994     :      .370       .373       .384       .392       .399       .403
1993     :      .356       .357       .376       .376       .377       .376
-------------------------------------------------------------------------------
  State  :      Jul    :   Aug    :   Sep    :   Oct    :   Nov    :   Dec
-------------------------------------------------------------------------------
         :                          Dollars per Pound
         :
AR       :      .41        .41        .43        .47        .49        .43
CA       :      .37        .40        .42        .45        .46        .45
IN       :      .39        .40        .40        .42        .44        .40
IA       :      .37        .37        .38        .38        .38        .37
MN       :      .34        .34        .35        .34        .33        .33
MO       :      .41        .41        .44        .48        .50        .45
NC       :      .37        .40        .41        .46        .47        .42
PA       :      .38        .40        .41        .43        .43        .42
VA       :      .38        .40        .42        .46        .48        .41
-------------------------------------------------------------------------------
  Year   :                             United States
-------------------------------------------------------------------------------
1998     :      .375       .386       .402       .427       .438       .403
1997     :      .411       .410       .411       .410       .419       .387
1996     :      .450       .443       .442       .451       .455       .432
1995     :      .396       .419       .436       .452       .473       .440
1994     :      .406       .421       .431       .445       .443       .422
1993     :      .387       .396       .411       .432       .427       .408
-------------------------------------------------------------------------------
1/  IN, IA, MN and PA are actual liveweight prices.  All other State prices are
    equivalent liveweight returns to producers.  Derived from ready-to-cook
    (RTC) prices using the following formula: (RTC price minus processing cost)
    * (dressing percentage) = equivalent liveweight price.
 
 
 
             Market Eggs:  Prices Received by Month by State 1998,
                         and United States, 1993-1998 1/
------------------------------------------------------------------------------
State    :      Dec 2/  :   Jan    :   Feb   :    Mar   :    Apr    :   May
------------------------------------------------------------------------------
         :                           Dollars per Dozen
         :
AL       :       .620       .590       .460       .580       .460       .380
AR       :       .630       .590       .400       .550       .390       .340
CA       :       .720       .692       .550       .550       .545       .370
CT       :       .690       .640       .520       .610       .520       .370
FL       :       .690       .560       .520       .540       .470       .340
GA       :       .687       .607       .514       .574       .466       .388
IN       :       .700       .650       .570       .620       .560       .460
IA       :       .584       .534       .362       .515       .361       .263
ME       :       .750       .700       .580       .660       .560       .440
MI       :       .660       .570       .440       .570       .440       .320
MN       :       .600       .500       .430       .510       .430       .330
MS       :       .780       .650       .590       .660       .540       .450
MO       :       .581       .539       .370       .508       .330       .260
NY       :       .723       .703       .573       .653       .564       .460
NC       :       .664       .561       .427       .572       .397       .310
OH       :       .717       .680       .585       .598       .564       .458
PA       :       .720       .700       .580       .600       .570       .460
SC       :       .630       .558       .524       .519       .509       .440
TX       :       .680       .575       .490       .590       .460       .350
WA       :       .695       .698       .515       .515       .505       .440
------------------------------------------------------------------------------
Year     :                             United States
------------------------------------------------------------------------------
1998     :       .680       .626       .511       .572       .495       .387
1997     :       .798       .661       .654       .608       .530       .507
1996     :       .692       .681       .647       .692       .649       .569
1995     :       .508       .491       .486       .486       .486       .419
1994     :       .523       .505       .522       .547       .487       .454
1993     :       .544       .530       .513       .603       .559       .483
------------------------------------------------------------------------------
See footnotes at end of table.                                     (continued)
 
 
 
             Market Eggs:  Prices Received by Month by State 1998,
                  and United States, 1993-1998 1/ (continued)
------------------------------------------------------------------------------
State    :       Jun   :    Jul   :    Aug   :    Sep   :    Oct   :    Nov
------------------------------------------------------------------------------
         :                          Dollars per Dozen
         :
AL       :       .410       .420       .430       .450       .500       .550
AR       :       .390       .370       .390       .410       .500       .570
CA       :       .492       .425       .550       .520       .540       .610
CT       :       .460       .480       .560       .590       .620       .670
FL       :       .390       .370       .500       .440       .470       .550
GA       :       .449       .425       .508       .503       .541       .613
IN       :       .490       .470       .590       .540       .580       .660
IA       :       .372       .336       .398       .387       .425       .501
ME       :       .510       .520       .600       .640       .680       .730
MI       :       .410       .450       .500       .480       .520       .560
MN       :       .390       .400       .440       .430       .470       .510
MS       :       .540       .490       .560       .620       .610       .690
MO       :       .330       .370       .380       .370       .450       .500
NY       :       .520       .530       .600       .652       .616       .692
NC       :       .416       .387       .431       .424       .464       .518
OH       :       .466       .446       .517       .508       .540       .663
PA       :       .460       .480       .590       .540       .560       .660
SC       :       .403       .440       .480       .480       .536       .575
TX       :       .467       .460       .549       .496       .574       .643
WA       :       .557       .580       .580       .615       .645       .710
------------------------------------------------------------------------------
Year     :                             United States
------------------------------------------------------------------------------
1998     :       .448       .434       .516       .496       .532       .610
1997     :       .449       .525       .498       .575       .531       .711
1996     :       .583       .577       .626       .651       .627       .726
1995     :       .436       .479       .505       .545       .544       .658
1994     :       .439       .445       .470       .477       .444       .503
1993     :       .517       .468       .510       .447       .491       .521
------------------------------------------------------------------------------
1/  1994-1997 revised.
2/  December preceding year.
 
         All Eggs:  Prices Received by Month, United States, 1993-98 1/
------------------------------------------------------------------------------
Year     :     Dec 2/  :   Jan   :    Feb   :    Mar   :    Apr   :    May
------------------------------------------------------------------------------
         :                         Dollars per Dozen
         :
1998     :      .787       .743       .649       .699       .637       .549
1997 3/  :      .879       .765       .761       .723       .660       .642
1996 3/  :      .790       .782       .757       .791       .758       .693
1995 3/  :      .620       .611       .607       .604       .608       .555
1994 3/  :      .636       .623       .640       .657       .613       .587
1993     :      .641       .635       .620       .696       .692       .633
         :--------------------------------------------------------------------
         :      Jun    :   Jul   :    Aug   :    Sep   :    Oct   :    Nov
         :--------------------------------------------------------------------
1998     :      .596       .582       .650       .633       .663       .728
1997 3/  :      .594       .656       .631       .696       .659       .808
1996 3/  :      .707       .698       .737       .758       .735       .820
1995 3/  :      .573       .609       .629       .664       .663       .757
1994 3/  :      .577       .584       .603       .608       .577       .617
1993     :      .663       .577       .611       .555       .600       .630
------------------------------------------------------------------------------
1/  Includes hatching and market eggs.
2/  December preceding year.
3/  Revised.
 
 
Milk, Sold to Plants, Eligible for Fluid Market 1/:  Prices Received, Monthly,
                  by States, 1998; United States, 1993-98
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AL     :  16.10       16.20       16.00       15.90       15.40       15.10
AZ     :  14.30       14.50       14.10       13.60       12.50       13.50
AR     :  15.00       15.30       15.00       14.70       14.00       14.20
CA     :  13.56       14.03       13.39       13.15       12.96       13.94
CO     :  14.30       14.50       14.40       13.90       13.00       13.60
FL     :  17.40       17.70       17.30       17.00       16.70       16.80
GA     :  16.00       16.40       16.30       16.40       15.90       15.10
ID     :  13.40       13.70       13.00       12.30       11.30       13.40
IL     :  14.90       15.10       14.80       14.30       13.10       14.00
IN     :  14.50       14.70       14.50       14.30       13.70       13.50
IA     :  15.70       14.80       14.60       13.60       12.70       14.40
KS     :  14.40       14.50       14.30       13.50       12.60       13.40
KY     :  15.00       15.40       15.20       14.80       14.40       14.10
LA     :  15.40       15.70       15.70       15.70       15.30       15.00
MD     :  14.90       15.30       15.00       14.90       14.40       14.50
MI     :  14.70       15.10       14.80       14.50       13.80       13.80
MN     :  14.93       14.94       14.39       13.52       12.59       14.32
MS     :  15.40       15.70       15.70       15.70       15.30       15.00
MO     :  15.20       15.40       15.10       15.20       13.70       14.10
NE     :  14.50       14.80       14.60       13.70       12.80       13.60
NM     :  14.10       14.10       13.70       13.10       12.70       13.40
NY     :  14.70       14.90       14.70       14.20       13.40       14.00
NC     :  16.30       16.70       16.50       16.40       15.70       15.40
ND     :  14.50       14.30       13.90       14.10       12.30       13.60
OH     :  14.90       15.00       15.00       14.60       13.80       13.50
OK     :  15.10       15.30       14.80       14.50       13.50       14.00
OR     :  14.20       14.60       14.50       14.00       13.50       14.70
PA     :  15.40       15.50       15.40       15.20       14.20       14.50
TN     :  15.40       15.80       15.60       14.90       14.80       14.50
TX     :  15.40       15.40       14.70       14.60       14.00       14.10
UT     :  13.80       14.00       13.10       13.00       12.70       13.10
VT     :  15.20       15.20       15.20       14.90       14.60       15.10
VA     :  15.90       16.60       15.80       15.90       15.40       15.20
WA     :  14.30       14.20       14.60       14.00       13.50       14.40
WI     :  14.81       14.81       14.38       13.54       12.45       14.30
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  14.70       14.80       14.50       14.00       13.30       14.10
1997   :  13.50       13.50       13.60       13.20       12.80       12.30
1996   :  14.20       14.00       13.90       13.90       14.30       14.90
1995   :  12.60       12.60       12.60       12.30       12.30       12.20
1994   :  13.60       13.50       13.50       13.50       12.90       12.70
1993   :  12.60       12.30       12.20       12.70       13.00       13.10
------------------------------------------------------------------------------
                                                                     continued
 
 
 
Milk, Sold to Plants, Eligible for Fluid Market 1/:  Prices Received, Monthly,
             by States, 1998; United States, 1993-98, continued
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AL     :  14.50       16.50       18.00       18.20       18.40       19.00
AZ     :  13.80       15.10       16.00       16.80       16.30       15.60
AR     :  13.60       15.60       17.00       17.40       17.60       18.40
CA     :  14.39       15.62       16.68       18.08       17.22       17.17
CO     :  13.10       15.00       16.30       17.20       17.50       18.00
FL     :  15.90       18.30       20.00       20.20       20.70       21.30
GA     :  13.80       16.20       17.90       18.10       18.20       19.10
ID     :  14.10       14.40       15.60       16.70       17.70       17.80
IL     :  13.70       14.90       15.70       16.80       17.10       18.10
IN     :  12.50       14.60       16.20       16.70       16.80       17.70
IA     :  14.40       15.50       16.30       17.90       17.80       17.80
KS     :  12.60       14.50       16.00       16.80       17.00       17.30
KY     :  12.90       15.10       16.80       17.40       17.50       18.20
LA     :  14.30       16.20       17.60       17.90       18.10       18.80
MD     :  13.80       15.60       17.20       17.50       17.80       17.90
MI     :  13.40       14.80       16.40       17.40       17.60       17.70
MN     :  15.19       15.69       16.86       18.15       18.74       18.95
MS     :  14.30       16.20       17.60       17.90       18.10       18.80
MO     :  13.40       15.30       16.90       17.60       17.90       18.50
NE     :  14.10       15.20       16.30       17.20       17.60       18.00
NM     :  13.50       15.00       16.00       16.90       17.10       17.50
NY     :  14.00       15.30       16.60       17.50       17.70       18.20
NC     :  14.20       16.70       18.50       18.90       19.90       19.70
ND     :  14.20       14.70       16.00       17.10       17.70       18.10
OH     :  13.10       15.10       16.70       17.40       17.80       18.00
OK     :  13.80       15.20       16.70       17.30       17.80       18.60
OR     :  15.20       15.60       17.50       17.80       17.30       17.30
PA     :  13.80       15.60       17.20       18.00       18.00       18.30
TN     :  13.30       15.60       17.50       17.90       17.90       18.70
TX     :  13.50       15.60       17.20       17.60       17.90       18.20
UT     :  13.30       14.70       16.00       16.70       17.10       17.70
VT     :  14.80       15.90       17.30       17.90       17.70       18.00
VA     :  14.30       16.20       16.90       18.60       18.70       18.90
WA     :  14.60       15.60       17.50       17.80       17.30       17.30
WI     :  15.08       15.87       16.66       18.07       18.49       18.68
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  14.20       15.50       16.80       17.80       17.80       18.10
1997   :  12.20       12.80       13.10       14.10       14.70       14.80
1996   :  15.50       16.00       16.60       16.40       15.30       14.40
1995   :  12.10       12.50       12.80       13.40       14.00       14.00
1994   :  12.20       12.50       12.80       13.10       13.10       12.90
1993   :  12.80       12.50       12.80       13.10       13.60       13.60
------------------------------------------------------------------------------
1/  Includes surplus fluid grade milk diverted to manufacturing.
 
 
Milk, Sold to Plants, Eligible for Fluid Market 1/:  Fat Test, Monthly,
                  by States, 1998; United States, 1993-98
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                                Percent
       :
AL     :  3.75        3.70        3.62        3.59        3.57        3.63
AZ     :  3.66        3.63        3.59        3.57        3.51        3.50
AR     :  3.75        3.75        3.70        3.55        3.50        3.49
CA     :  3.82        3.83        3.72        3.68        3.62        3.57
CO     :  3.68        3.64        3.62        3.55        3.52        3.51
FL     :  3.62        3.64        3.58        3.49        3.50        3.51
GA     :  3.72        3.66        3.62        3.53        3.54        3.51
ID     :  3.62        3.58        3.56        3.54        3.47        3.36
IL     :  3.83        3.77        3.78        3.72        3.60        3.59
IN     :  3.79        3.76        3.74        3.64        3.54        3.55
IA     :  3.84        3.78        3.81        3.73        3.61        3.60
KS     :  3.82        3.72        3.76        3.62        3.49        3.49
KY     :  3.75        3.71        3.68        3.55        3.53        3.51
LA     :  3.51        3.46        3.43        3.38        3.40        3.44
MD     :  3.80        3.74        3.77        3.67        3.62        3.61
MI     :  3.74        3.70        3.70        3.64        3.55        352
MN     :  3.78        3.73        3.74        3.69        3.60        3.60
MS     :  3.63        3.62        3.57        3.51        3.53        3.56
MO     :  3.78        3.70        3.72        3.61        3.51        3.50
NE     :  3.81        3.74        3.79        3.71        3.57        3.57
NM     :  3.75        3.63        3.60        3.52        3.41        3.37
NY     :  3.73        3.73        3.74        3.69        3.62        3.57
NC     :  3.77        3.75        3.71        3.65        3.60        3.57
ND     :  3.79        3.71        3.73        3.68        3.55        3.52
OH     :  3.80        3.77        3.70        3.68        3.59        3.57
OK     :  3.75        3.61        3.62        3.54        3.42        3.40
OR     :  3.78        3.67        3.65        3.64        3.57        3.57
PA     :  3.73        3.71        3.71        3.65        3.59        3.56
TN     :  3.77        3.75        3.70        3.57        3.50        3.50
TX     :  3.74        3.66        3.64        3.52        3.46        3.43
UT     :  3.72        3.66        3.64        3.58        3.54        3.49
VT     :  3.79        3.77        3.77        3.72        3.66        3.61
VA     :  3.73        3.74        3.71        3.61        3.57        3.52
WA     :  3.77        3.78        3.67        3.64        3.57        3.57
WI     :  3.82        3.79        3.80        3.75        3.65        3.61
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  3.77        3.74        3.71        3.65        3.58        3.55
1997   :  3.77        3.73        3.68        3.65        3.59        3.53
1996   :  3.80        3.78        3.74        3.69        3.62        3.56
1995   :  3.76        3.72        3.69        3.65        3.60        3.53
1994   :  3.79        3.75        3.70        3.64        3.59        3.53
1993   :  3.78        3.73        3.71        3.65        3.57        3.53
------------------------------------------------------------------------------
                                                                     continued
 
 
 
Milk, Sold to Plants, Eligible for Fluid Market 1/:  Fat Test, Monthly,
             by States, 1998; United States, 1993-98, continued
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                                Percent
       :
AL     :  3.61        3.64        3.65        3.67        3.76        3.71
AZ     :  3.49        3.46        3.45        3.58        3.67        3.70
AR     :  3.45        3.53        3.55        3.58        3.72        3.73
CA     :  3.52        3.47        3.52        3.68        3.70        3.79
CO     :  3.47        3.53        3.57        3.71        3.77        3.83
FL     :  3.57        3.61        3.59        3.62        3.62        3.60
GA     :  3.49        3.51        3.56        3.63        3.77        3.70
ID     :  3.46        3.42        3.58        3.67        3.73        3.75
IL     :  3.51        3.54        3.56        3.74        3.84        3.82
IN     :  3.46        3.51        3.57        3.74        3.84        3.83
IA     :  3.53        3.56        3.65        3.83        3.89        3.86
KS     :  3.46        3.49        3.57        3.70        3.82        3.77
KY     :  3.47        3.49        3.54        3.64        3.75        3.75
LA     :  3.45        3.45        3.50        3.51        3.54        3.53
MD     :  3.54        3.56        3.60        3.72        3.85        3.80
MI     :  3.43        3.45        3.53        3.73        3.83        3.82
MN     :  3.55        3.57        3.64        3.80        3.84        3.80
MS     :  3.58        3.59        3.64        3.66        3.69        3.67
MO     :  3.47        3.51        3.57        3.68        3.76        3.77
NE     :  3.54        3.54        3.57        3.76        3.85        3.81
NM     :  3.33        3.37        3.40        3.50        3.65        3.67
NY     :  3.52        3.53        3.59        3.72        3.80        3.75
NC     :  3.52        3.55        3.61        3.70        3.80        3.79
ND     :  3.46        3.48        3.60        3.79        3.83        3.80
OH     :  3.53        3.55        3.62        3.73        3.86        3.87
OK     :  3.35        3.42        3.48        3.62        3.73        3.68
OR     :  3.56        3.50        3.60        3.73        3.76        3.77
PA     :  3.55        3.53        3.54        3.72        3.81        3.78
TN     :  3.52        3.54        3.59        3.68        3.77        3.77
TX     :  3.41        3.44        3.51        3.58        3.71        3.71
UT     :  3.46        3.52        3.57        3.69        3.76        3.80
VT     :  3.58        3.56        3.62        3.72        3.80        3.77
VA     :  3.50        3.46        3.57        3.69        3.70        3.78
WA     :  3.56        3.50        3.60        3.73        3.76        3.77
WI     :  3.54        3.56        3.63        3.82        3.87        3.84
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  3.51        3.51        3.57        3.71        3.78        3.78
1997   :  3.51        3.52        3.58        3.70        3.79        3.80
1996   :  3.55        3.56        3.64        3.73        3.78        3.77
1995   :  3.49        3.49        3.59        3.72        3.80        3.81
1994   :  3.50        3.53        3.60        3.69        3.76        3.78
1993   :  3.51        3.52        3.60        3.72        3.79        3.79
------------------------------------------------------------------------------
1/  Includes surplus fluid grade milk diverted to manufacturing.
 
 
Milk, Sold to Plants, Manufacturing Grade:  Prices Received, Monthly,
                  by States, 1998; United States, 1993-98
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
CA     :  14.71       13.85       13.20       12.39       12.13       13.91
ID     :  13.38       13.59       12.85       11.82       11.07       13.23
IL     :  14.00       14.10       13.60       12.70       11.80       13.50
IN     :  12.60       12.60       12.20       11.30       11.20       11.50
IA     :  13.70       13.60       13.00       12.10       11.00       13.20
KS     :  13.40       13.40       12.90       12.00       10.80       12.30
KY     :  12.70       12.70       12.10       11.50       10.50       12.40
MI     :  12.50       12.60       12.20       11.30       10.00       11.80
MN     :  13.50       13.48       12.92       11.99       11.05       13.04
MO     :  13.70       13.60       12.70       12.00       10.70       13.00
NE     :  13.70       13.80       13.30       12.40       11.00       13.20
NC     :  13.00       13.00       12.30       11.30       10.70       12.30
ND     :  12.80       12.70       12.40       11.70       11.10       12.00
OH     :  12.20       12.40       12.00       11.60       11.40       12.30
OR     :  14.40       14.50       13.80       12.70       11.90       14.80
PA     :  13.50       13.50       13.10       12.00       11.20       13.30
TN     :  12.70       12.80       12.20       11.30       10.40       12.40
UT     :  13.00       13.20       12.40       11.80       10.90       12.40
VA     :  14.50       14.90       14.70       14.70       14.20       13.40
WI     :  13.87       13.79       13.32       12.38       11.65       13.67
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  13.50       13.50       12.90       12.10       11.30       13.10
1997   :  12.10       12.50       12.40       11.60       10.90       10.80
1996   :  12.80       12.60       12.60       12.90       13.40       13.60
1995   :  11.40       11.70       11.70       11.20       11.00       11.10
1994   :  12.30       12.20       12.40       12.50       11.40       11.00
1993   :  11.10       10.90       11.20       12.00       12.30       11.90
------------------------------------------------------------------------------
                                                                     continued
 
 
 
Milk, Sold to Plants, Manufacturing Grade:  Prices Received, Monthly,
              by States, 1998; United States, 1993-98, continued
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
CA     :  15.07       15.77       16.90       18.32       18.65       19.01
ID     :  14.08       14.38       15.57       17.52       18.22       18.54
IL     :  14.80       15.30       15.90       17.60       18.00       18.30
IN     :  12.00       14.20       13.70       14.40       15.20       15.40
IA     :  14.10       14.90       15.00       15.90       16.60       16.40
KS     :  13.90       14.20       14.60       16.50       16.70       17.00
KY     :  12.90       14.20       14.80       15.60       15.40       16.00
MI     :  14.00       14.70       14.80       16.40       17.20       17.30
MN     :  14.08       14.54       15.45       16.95       17.53       17.70
MO     :  14.40       15.10       15.60       16.20       17.00       16.70
NE     :  14.70       14.90       15.30       17.00       17.60       17.80
NC     :  13.10       14.60       15.10       16.40       17.40       17.30
ND     :  12.50       13.00       13.80       15.00       15.60       16.00
OH     :  13.00       13.20       14.00       14.60       15.20       15.50
OR     :  14.70       14.60       15.20       18.20       19.30       19.60
PA     :  14.60       14.90       15.60       16.70       17.40       17.60
TN     :  12.80       14.30       14.80       15.80       16.00       16.10
UT     :  13.80       14.60       15.20       16.50       17.10       17.30
VA     :  12.20       14.40       16.10       16.00       15.80       15.00
WI     :  14.56       15.03       15.89       17.60       18.02       17.96
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  14.10       14.60       15.40       16.80       17.30       17.40
1997   :  10.80       11.90       12.70       13.20       13.60       13.60
1996   :  14.00       14.60       15.30       14.60       12.40       11.80
1995   :  11.00       11.30       12.10       12.80       13.10       12.90
1994   :  11.10       11.40       11.90       12.20       12.00       11.50
1993   :  11.20       11.00       11.90       12.40       12.70       12.50
------------------------------------------------------------------------------
 
 
 
   Milk, Sold to Plants, Manufacturing Grade:  Fat Test, Monthly,
                   by States, 1998; United States, 1993-98
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                                Percent
       :
CA     :  4.22        4.16        3.99        4.00        3.94        3.87
ID     :  3.86        3.75        3.70        3.64        3.58        3.53
IL     :  3.88        3.83        3.85        3.76        3.62        3.60
IN     :  3.86        3.83        3.81        3.69        3.53        3.52
IA     :  3.93        3.83        3.86        3.77        3.66        3.59
KS     :  3.95        3.80        3.86        3.68        3.58        3.46
KY     :  3.88        3.82        3.74        3.63        3.58        3.58
MI     :  3.82        3.76        3.79        3.73        3.55        3.46
MN     :  3.83        3.78        3.78        3.72        3.59        3.56
MO     :  3.98        3.84        3.84        3.62        3.57        3.63
NE     :  3.94        3.84        3.90        3.76        3.51        3.54
NC     :  4.05        4.04        3.90        3.84        3.78        3.83
ND     :  3.82        3.75        3.76        3.68        3.53        3.53
OH     :  3.85        3.84        3.83        3.75        3.69        3.58
OR     :  4.50        4.35        4.28        4.26        4.08        4.12
PA     :  3.88        3.83        3.93        3.93        3.86        3.65
TN     :  3.90        3.86        3.74        3.64        3.59        3.59
UT     :  3.85        3.77        3.73        3.69        3.60        3.56
VA     :  4.05        4.16        4.21        4.04        3.90        3.92
WI     :  3.91        3.87        3.89        3.84        3.72        3.67
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  391        3.86        3.85        3.78        3.67        3.63
1997   :  3.93        3.87        3.84        3.79        3.72        3.60
1996   :  3.93        3.88        3.85        3.78        3.74        3.63
1995   :  3.88        3.83        3.80        3.76        3.71        3.60
1994   :  3.93        3.87        3.81        3.75        3.66        3.57
1993   :  3.89        3.83        3.82        3.76        3.68        3.63
------------------------------------------------------------------------------
                                                                     continued
 
 
 
   Milk, Sold to Plants, Manufacturing Grade:  Fat Test, Monthly,
               by States, 1998; United States, 1993-98, continued
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                                Percent
       :
CA     :  3.84        3.84        3.94        4.05        4.13        4.28
ID     :  3.47        3.50        3.73        3.88        3.89        3.93
IL     :  3.48        3.50        3.57        3.73        3.77        3.76
IN     :  3.44        3.54        3.61        3.79        3.95        3.98
IA     :  3.51        3.54        3.67        3.89        4.02        3.95
KS     :  3.42        3.49        3.54        3.77        3.89        3.90
KY     :  3.55        3.60        3.78        3.93        3.87        3.95
MI     :  3.45        3.48        3.52        3.75        3.90        3.85
MN     :  3.51        3.53        3.63        3.86        3.91        3.80
MO     :  3.59        3.63        3.73        3.83        3.94        3.94
NE     :  3.45        3.48        3.56        3.82        3.94        3.89
NC     :  3.64        3.92        3.92        4.16        4.18        4.00
ND     :  3.49        3.51        3.62        3.83        3.90        3.88
OH     :  3.60        3.62        3.69        3.81        3.87        3.94
OR     :  3.89        3.80        4.01        4.34        4.16        4.40
PA     :  3.57        3.53        3.61        3.66        3.84        3.86
TN     :  3.57        3.59        3.77        3.93        3.96        3.95
UT     :  3.47        3.52        3.67        3.81        3.84        3.84
VA     :  3.79        3.80        3.97        3.95        3.97        4.24
WI     :  3.58        3.62        3.71        3.95        4.01        3.96
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  3.56        3.59        3.69        3.89        3.96        3.93
1997   :  3.58        3.62        3.73        3.86        3.98        3.96
1996   :  3.57        3.59        3.71        3.85        3.95        3.94
1995   :  3.56        3.57        3.70        3.87        3.94        3.94
1994   :  3.57        3.61        3.73        3.86        3.93        3.95
1993   :  3.60        3.60        3.74        3.88        3.96        3.94
------------------------------------------------------------------------------
 
 
 
       Milk, Sold to Plants, All:  Prices Received, Monthly,
                    by States, 1998; United States, 1993-98
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AL     :  16.10       16.20       16.00       15.90       15.40       15.10
AZ     :  14.30       14.50       14.10       13.60       12.50       13.50
AR     :  15.00       15.30       15.00       14.70       14.00       14.20
CA     :  13.58       14.03       13.39       13.14       12.95       13.94
CO     :  14.30       14.50       14.40       13.90       13.00       13.60
FL     :  17.40       17.70       17.30       17.00       16.70       16.80
GA     :  16.00       16.40       16.30       16.40       15.90       15.10
ID     :  13.40       13.70       13.00       12.30       11.30       13.40
IL     :  14.90       15.10       14.70       14.20       13.10       13.90
IN     :  14.40       14.60       14.40       14.10       13.50       13.40
IA     :  15.60       14.70       14.50       13.50       12.60       14.30
KS     :  14.40       14.50       14.30       13.50       12.50       13.40
KY     :  15.00       15.30       15.10       14.70       14.30       14.10
LA     :  15.40       15.70       15.70       15.70       15.30       15.00
MD     :  14.90       15.30       15.00       14.90       14.40       14.50
MI     :  14.70       15.10       14.80       14.50       13.80       13.80
MN     :  14.83       14.84       14.28       13.41       12.47       14.22
MS     :  15.40       15.70       15.70       15.70       15.30       15.00
MO     :  15.10       15.30       15.00       15.00       13.60       14.00
NE     :  14.40       14.70       14.50       13.60       12.70       13.60
NM     :  14.10       14.10       13.70       13.10       12.70       13.40
NY     :  14.70       14.90       14.70       14.20       13.40       14.00
NC     :  16.30       16.70       16.50       16.30       15.70       15.40
ND     :  13.90       13.80       13.40       13.10       11.90       13.00
OH     :  14.70       14.80       14.80       14.40       13.60       13.40
OK     :  15.10       15.30       14.80       14.50       13.50       14.00
OR     :  14.20       14.60       14.50       14.00       13.50       14.70
PA     :  15.30       15.50       15.40       15.20       14.10       14.40
TN     :  15.40       15.80       15.60       14.90       14.70       14.50
TX     :  15.40       15.40       14.70       14.60       14.00       14.10
UT     :  13.80       14.00       13.10       12.90       12.50       13.10
VT     :  15.20       15.20       15.20       14.90       14.60       15.10
VA     :  15.90       16.60       15.80       15.90       15.40       15.20
WA     :  14.30       14.20       14.60       14.00       13.50       14.40
WI     :  14.75       14.75       14.31       13.47       12.40       14.26
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  14.60       14.80       14.40       14.00       13.30       14.10
1997   :  13.50       13.40       13.60       13.20       12.70       12.20
1996   :  14.10       13.90       13.80       13.90       14.30       14.80
1995   :  12.60       12.50       12.60       12.30       12.30       12.10
1994   :  13.60       13.40       13.50       13.40       12.80       12.60
1993   :  12.50       12.20       12.20       12.60       12.90       13.00
------------------------------------------------------------------------------
                                                                     continued
 
 
 
            Milk, Sold to Plants, All:  Prices Received, Monthly,
             by States, 1998; United States, 1993-98, continued
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AL     :  14.50       16.50       18.00       18.20       18.40       19.00
AZ     :  13.80       15.10       16.00       16.80       16.30       15.60
AR     :  13.60       15.60       17.00       17.40       17.60       18.40
CA     :  14.40       15.62       16.68       18.08       17.24       17.19
CO     :  13.10       15.00       16.30       17.20       17.50       18.00
FL     :  15.90       18.30       20.00       20.20       20.70       21.30
GA     :  13.80       16.20       17.90       18.10       18.20       19.10
ID     :  14.10       14.40       15.60       16.70       17.70       17.80
IL     :  13.70       14.90       15.70       16.80       17.10       18.10
IN     :  12.40       14.60       16.10       16.60       16.70       17.60
IA     :  14.40       15.40       16.20       17.80       17.70       17.70
KS     :  12.60       14.50       16.00       16.80       17.00       17.30
KY     :  12.90       15.10       16.80       17.40       17.50       18.20
LA     :  14.30       16.20       17.60       17.90       18.10       18.80
MD     :  13.80       15.60       17.20       17.50       17.80       17.90
MI     :  13.40       14.80       16.40       17.40       17.60       17.70
MN     :  15.11       15.61       16.76       18.07       18.66       18.86
MS     :  14.30       16.20       17.60       17.90       18.10       18.80
MO     :  13.50       15.30       16.80       17.50       17.90       18.40
NE     :  14.10       15.20       16.20       17.20       17.60       18.00
NM     :  13.50       15.00       16.00       16.90       17.10       17.50
NY     :  14.00       15.30       16.60       17.50       17.70       18.20
NC     :  14.20       16.70       18.50       18.90       19.90       19.70
ND     :  13.60       14.10       15.20       16.40       17.00       17.40
OH     :  13.10       14.90       16.50       17.20       17.60       17.80
OK     :  13.80       15.20       16.70       17.30       17.80       18.60
OR     :  15.20       15.60       17.50       17.80       17.30       17.30
PA     :  13.80       15.60       17.10       18.00       18.00       18.30
TN     :  13.30       15.60       17.50       17.90       17.90       18.70
TX     :  13.50       15.60       17.20       17.60       17.90       18.20
UT     :  13.30       14.60       15.90       16.70       17.10       17.60
VT     :  14.80       15.90       17.30       17.90       17.70       18.00
VA     :  14.30       16.20       16.90       18.60       18.70       15.80
WA     :  14.60       15.60       17.50       17.80       17.30       17.30
WI     :  15.05       15.81       16.61       18.04       18.46       18.64
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  14.20       15.50       16.70       17.70       17.80       18.00
1997   :  12.10       12.70       13.10       14.10       14.70       14.80
1996   :  15.40       15.90       16.50       16.40       15.20       14.30
1995   :  12.00       12.40       12.80       13.40       14.00       13.90
1994   :  12.20       12.40       12.80       13.00       13.10       12.80
1993   :  12.80       12.40       12.80       13.10       13.60       13.50
------------------------------------------------------------------------------
 
 
 
               Milk, Sold to Plants, All:  Fat Test, Monthly,
                  by States, 1998; United States, 1993-98
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                                Percent
       :
AL     :  3.75        3.70        3.62        3.59        3.57        3.63
AZ     :  3.66        3.63        3.59        3.57        3.51        3.50
AR     :  3.75        3.75        3.70        3.55        3.50        3.49
CA     :  3.83        3.84        3.72        3.69        3.63        3.58
CO     :  3.68        3.64        3.62        3.55        3.52        3.51
FL     :  3.62        3.64        3.58        3.49        3.50        3.51
GA     :  3.72        3.66        3.62        3.53        3.54        3.51
ID     :  3.63        3.59        3.57        3.54        3.47        3.37
IL     :  3.83        3.77        3.78        3.72        3.60        3.59
IN     :  3.79        3.76        374        3.64        3.54        3.54
IA     :  3.84        3.79        3.81        3.74        3.62        3.60
KS     :  3.82        3.74        3.76        3.62        3.49        3.49
KY     :  3.75        3.71        3.68        3.55        3.53        3.51
LA     :  3.51        3.46        3.43        3.38        3.40        3.44
MD     :  3.80        3.74        3.77        3.67        3.62        3.61
MI     :  3.74        3.70        3.70        3.64        3.55        3.52
MN     :  3.78        3.73        3.74        3.69        3.60        3.60
MS     :  3.63        3.62        3.57        3.51        3.53        3.56
MO     :  3.79        3.71        3.73        3.61        3.51        3.51
NE     :  3.82        3.75        3.80        3.71        3.57        3.57
NM     :  3.75        3.63        3.60      6.80
GA     :  16.00       16.40       16.30       16.40       15.90       15.10
ID     :  13.40       13.70       13.00       12.30       11.30       13.40
IL     :  14.90       15.10       14.70       14.20       13.10       13.90
IN     :  14.40       14.60       14.40       14.10       13.50       13.40
IA     :  15.60       14.70       14.50       13.50       12.60       14.30
KS     :  14.40       14.50       14.30       13.50       12.50       13.40
KY     :  15.00       15.30       15.10       14.70       14.30       14.10
LA     :  15.40       15.70       15.70       15.70       15.30       15.00
MD     :  14.90       15.30       15.00       14.90       14.40       14.50
MI     :  14.70       15.10       14.80       14.50       13.80       13.80
MN     :  14.83       14.84       14.28       13.41       12.47       14.22
MS     :  15.40       15.70       15.70       15.70       15.30       15.00
MO     :  15.10       15.30       15.00       15.00       13.60       14.00
NE     :  14.40       14.70       14.50       13.60       12.70       13.60
NM     :  14.10       14.10       13.70       13.10       12.70       13.40
NY     :  14.70       14.90       14.70       14.20       13.40       14.00
NC     :  16.30       16.70       16.50       16.30       15.70       15.40
ND     :  13.90       13.80       13.40       13.10       11.90       13.00
OH     :  14.70       14.80       14.80       14.40       13.60       13.40
OK     :  15.10       15.30       14.80       14.50       13.50       14.00
OR     :  14.20       14.60       14.50       14.00       13.50       14.70
PA     :  15.30       15.50       15.40       15.20       14.10       14.40
TN     :  15.40       15.80       15.60       14.90       14.70       14.50
TX     :  15.40       15.40       14.70       14.60       14.00       14.10
UT     :  13.80       14.00       13.10       12.90       12.50       13.10
VT     :  15.20       15.20       15.20       14.90       14.60       15.10
VA     :  15.90       16.60       15.80       15.90       15.40       15.20
WA     :  14.30       14.20       14.60       14.00       13.50       14.40
WI     :  14.75       14.75       14.31       13.47       12.40       14.26
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  14.60       14.80       14.40       14.00       13.30       14.10
1997   :  13.50       13.40       13.60       13.20       12.70       12.20
1996   :  14.10       13.90       13.80       13.90       14.30       14.80
1995   :  12.60       12.50       12.60       12.30       12.30       12.10
1994   :  13.60       13.40       13.50       13.40       12.80       12.60
1993   :  12.50       12.20       12.20       12.60       12.90       13.00
------------------------------------------------------------------------------
                                                                     continued
 
 
 
            Milk, Sold to Plants, All:  Prices Received, Monthly,
             by States, 1998; United States, 1993-98, continued
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                            Dollars per Cwt
       :
AL     :  14.50       16.50       18.00       18.20       18.40       19.00
AZ     :  13.80       15.10       16.00       16.80       16.30       15.60
AR     :  13.60       15.60       17.00       17.40       17.60       18.40
CA     :  14.40       15.62       16.68       18.08       17.24       17.19
CO     :  13.10       15.00       16.30       17.20       17.50       18.00
FL     :  15.90       18.30       20.00       20.20       20.70       21.30
GA     :  13.80       16.20       17.90       18.10       18.20       19.10
ID     :  14.10       14.40       15.60       16.70       17.70       17.80
IL     :  13.70       14.90       15.70       16.80       17.10       18.10
IN     :  12.40       14.60       16.10       16.60       16.70       17.60
IA     :  14.40       15.40       16.20       17.80       17.70       17.70
KS     :  12.60       14.50       16.00       16.80       17.00       17.30
KY     :  12.90       15.10       16.80       17.40       17.50       18.20
LA     :  14.30       16.20       17.60       17.90       18.10       18.80
MD     :  13.80       15.60       17.20       17.50       17.80       17.90
MI     :  13.40       14.80       16.40       17.40       17.60       17.70
MN     :  15.11       15.61       16.76       18.07       18.66       18.86
MS     :  14.30       16.20       17.60       17.90       18.10       18.80
MO     :  13.50       15.30       16.80       17.50       17.90       18.40
NE     :  14.10       15.20       16.20       17.20       17.60       18.00
NM     :  13.50       15.00       16.00       16.90       17.10       17.50
NY     :  14.00       15.30       16.60       17.50       17.70       18.20
NC     :  14.20       16.70       18.50       18.90       19.90       19.70
ND     :  13.60       14.10       15.20       16.40       17.00       17.40
OH     :  13.10       14.90       16.50       17.20       17.60       17.80
OK     :  13.80       15.20       16.70       17.30       17.80       18.60
OR     :  15.20       15.60       17.50       17.80       17.30       17.30
PA     :  13.80       15.60       17.10       18.00       18.00       18.30
TN     :  13.30       15.60       17.50       17.90       17.90       18.70
TX     :  13.50       15.60       17.20       17.60       17.90       18.20
UT     :  13.30       14.60       15.90       16.70       17.10       17.60
VT     :  14.80       15.90       17.30       17.90       17.70       18.00
VA     :  14.30       16.20       16.90       18.60       18.70       15.80
WA     :  14.60       15.60       17.50       17.80       17.30       17.30
WI     :  15.05       15.81       16.61       18.04       18.46       18.64
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  14.20       15.50       16.70       17.70       17.80       18.00
1997   :  12.10       12.70       13.10       14.10       14.70       14.80
1996   :  15.40       15.90       16.50       16.40       15.20       14.30
1995   :  12.00       12.40       12.80       13.40       14.00       13.90
1994   :  12.20       12.40       12.80       13.00       13.10       12.80
1993   :  12.80       12.40       12.80       13.10       13.60       13.50
------------------------------------------------------------------------------
 
 
 
               Milk, Sold to Plants, All:  Fat Test, Monthly,
                  by States, 1998; United States, 1993-98
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jan    :    Feb    :    Mar    :    Apr    :    May    :    Jun
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                                Percent
       :
AL     :  3.75        3.70        3.62        3.59        3.57        3.63
AZ     :  3.66        3.63        3.59        3.57        3.51        3.50
AR     :  3.75        3.75        3.70        3.55        3.50        3.49
CA     :  3.83        3.84        3.72        3.69        3.63        3.58
CO     :  3.68        3.64        3.62        3.55        3.52        3.51
FL     :  3.62        3.64        3.58        3.49        3.50        3.51
GA     :  3.72        3.66        3.62        3.53        3.54        3.51
ID     :  3.63        3.59        3.57        3.54        3.47        3.37
IL     :  3.83        3.77        3.78        3.72        3.60        3.59
IN     :  3.79        3.76        374        3.64        3.54        3.54
IA     :  3.84        3.79        3.81        3.74        3.62        3.60
KS     :  3.82        3.74        3.76        3.62        3.49        3.49
KY     :  3.75        3.71        3.68        3.55        3.53        3.51
LA     :  3.51        3.46        3.43        3.38        3.40        3.44
MD     :  3.80        3.74        3.77        3.67        3.62        3.61
MI     :  3.74        3.70        3.70        3.64        3.55        3.52
MN     :  3.78        3.73        3.74        3.69        3.60        3.60
MS     :  3.63        3.62        3.57        3.51        3.53        3.56
MO     :  3.79        3.71        3.73        3.61        3.51        3.51
NE     :  3.82        3.75        3.80        3.71        3.57        3.57
NM     :  3.75        3.63        3.60        3.52        3.41        3.37
NY     :  3.73        3.73        3.74        3.69        3.62        3.57
NC     :  3.77        3.75        3.71        3.65        3.60        3.57
ND     :  3.80        3.73        3.74        3.68        3.54        3.53
OH     :  3.80        3.78        3.71        3.69        3.60        3.57
OK     :  3.75        3.61        3.62        3.54        3.42        3.40
OR     :  3.79        3.68        3.66        3.65        3.56        3.57
PA     :  3.73        3.72        3.71        3.65        3.60        3.56
TN     :  3.77        3.75        3.70        3.57        3.50        3.50
TX     :  3.74        3.66        3.64        3.52        3.46        3.43
UT     :  3.74        3.67        3.65        359        3.55        3.50
VT     :  3.79        3.77        3.77        3.72        3.66        3.61
VA     :  3.74        3.75        3.72        3.62        3.57        3.53
WA     :  3.77        3.78        3.67        3.64        3.57        3.57
WI     :  3.82        3.79        3.80        3.76        3.66        3.62
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  3.77        3.74        3.71        3.66        3.58        3.55
1997   :  3.79        3.74        3.70        3.66        3.61        3.55
1996   :  3.80        3.78        3.74        3.69        3.62        3.57
1995   :  3.77        3.72        3.70        3.65        3.61        3.54
1994   :  3.80        3.76        3.70        3.64        3.59        3.53
1993   :  3.79        3.74        3.71        3.65        3.58        3.54
------------------------------------------------------------------------------
                                                                     continued
 
 
 
               Milk, Sold to Plants, All:  Fat Test, Monthly,
             by States, 1998; United States, 1993-98, continued
------------------------------------------------------------------------------
       :           :           :           :           :           :
State  :    Jul    :    Aug    :    Sep    :    Oct    :    Nov    :   Dec
       :           :           :           :           :           :
------------------------------------------------------------------------------
       :                                Percent
       :
AL     :  3.61        3.64        3.65        3.67        3.76        3.71
AZ     :  3.49        3.46        3.45        3.58        3.67        3.70
AR     :  3.45        3.53        3.55        3.58        3.72        3.73
CA     :  3.53        3.48        3.53        3.68        3.70        3.80
CO     :  3.47        3.53        3.57        3.71        3.77        3.83
FL     :  3.57        3.61        3.59        3.62        3.62        3.60
GA     :  3.49        3.51        3.56        3.63        3.77        3.70
ID     :  3.46        3.42        3.58        3.68        3.73        3.76
IL     :  3.51        3.54        3.56        3.74        3.84        3.82
IN     :  3.46        3.51        3.57        3.74        3.85        3.84
IA     :  3.53        3.56        3.65        3.84        3.90        3.87
KS     :  3.46        3.49        3.57        3.70        3.82        3.77
KY     :  3.47        3.49        3.54        3.65        3.75        3.75
LA     :  3.45        3.45        3.50        3.51        3.54        3.53
MD     :  3.54        3.56        3.60        3.72        3.85        3.80
MI     :  3.43        3.45        3.53        3.73        3.83        3.82
MN     :  3.55        3.57        3.64        3.80        3.84        3.80
MS     :  3.58        3.59        3.64        3.66        3.69        3.67
MO     :  3.48        3.52        3.58        3.69        3.77        3.77
NE     :  3.53        3.54        3.57        3.76        3.85        3.81
NM     :  3.33        3.37        3.40        3.50        3.65        3.67
NY     :  3.52        3.53        3.59        3.72        3.80        3.75
NC     :  3.52        3.55        3.61        3.70        3.80        3.79
ND     :  3.47        3.49        3.60        3.81        3.85        3.83
OH     :  3.53        3.56        3.62        3.73        3.86        3.87
OK     :  3.35        3.42        3.48        3.62        3.73        3.68
OR     :  3.56        3.50        3.60        3.74        3.76        3.78
PA     :  3.56        3.53        3.54        3.72        3.81        3.78
TN     :  3.52        3.54        3.59        3.68        3.77        3.77
TX     :  3.41        3.44        3.51        3.58        3.71        3.71
UT     :  3.46        3.52        3.58        3.70        3.77        3.80
VT     :  3.58        3.56        3.62        3.72        3.80        3.77
VA     :  3.50        3.47        3.57        3.69        3.70        3.78
WA     :  3.56        3.50        3.60        3.73        3.76        3.77
WI     :  3.54        3.57        3.63        3.83        3.88        3.85
------------------------------------------------------------------------------
Year   :                            United States
------------------------------------------------------------------------------
1998   :  3.51        3.51        3.57        3.72        3.78        3.79
1997   :  3.52        3.54        3.60        3.71        3.80        3.82
1996   :  3.55        3.56        3.64        3.74        3.78        3.78
1995   :  3.49        3.50        3.60        3.72        3.80        3.81
1994   :  3.50        3.53        3.61        3.70        3.77        3.79
1993   :  3.51        3.52        3.61        3.72        3.80        3.80
------------------------------------------------------------------------------
 
 
 
                   Annual Summary of Prices Paid
 
Agricultural Inputs:  The Index of Prices Paid by Farmers measures changes in
                      the prices paid for goods and services used in crop and
livestock production and family living.  The index is made up of 5 major
components.  In terms of total farm expenditures, the production component
accounts for over 67 percent of the total and the family living component
represented by the Bureau of Labor Statistics' Consumer Price Index (CPI-U)
accounts for less than 18 percent of the index.  The remaining three components
are:  (1) interest charges per acre on farm real estate debt and interest on
farm non-real estate debt; (2) taxes payable per acre on farm real estate; and
(3) wage rates paid to hired farm labor.  Prices Paid Indexes are not seasonally
adjusted and there are no adjustments for quality changes.
 
The 1910-14=100 base is required under the Agricultural Adjustment Act of 1938,
as amended.  The Index of Prices Paid by Farmers for Commodities and Services,
Interest, Taxes, and Farm Wage Rates on the 1910-14=100 base is called the
Parity Index.  The Parity Index reflects relative price change but does not take
into account the technological advancements and increased productivity of
American agriculture.  Federal regulations require that the National Agricul
tural Statistics Service publish parity prices, the indexes, and relevant price
data monthly in "Agricultural Prices".
 
In 1995, the National Agricultural Statistics Service reweighted and recon
structed the prices paid and received by farmers indexes.  The indexes are now
based on 5-year moving average weights.  The changes in the construction of the
indexes simplifies updating component items and reference periods while main
taining appropriate weights.  The overall changes to the weighting and construc
tion of the indexes did not have a significant effect on the index levels, and
therefore, had little effect on the level of parity prices.  Indexes are newly
published on a 1990-92=100 base using a 1990-92 reference period.  As mentioned
above, the 1910-14=100 base is continued for the parity index.
 
Beginning 1995, the Prices Paid Survey of items purchased by farm establishments
is conducted annually in April.  Surveys are conducted for feed, livestock
purchases, seed, fertilizer, ag chemicals, fuel, and farm machinery.  The Bureau
of Labor Statistics, (BLS) indexes measure price changes and replace survey
activity for farm supplies and repairs, autos and trucks, building materials,
and marketing containers.  The BLS indexes are used monthly to measure price
change when no survey data are collected.  Before 1995, quarterly prices paid
surveys were conducted by NASS.  About 135 selected items are priced to repre
sent groups of similar items purchased which make up the major production
expenditures categories.  The number of input items consumed on farms is so
extensive that it is not feasible to collect price data for all of the inputs.
 
Items on the questionnaire are described in the simplest way consistent with
definite identification.  Firms are requested to report the prices for the item
most commonly sold which meets the general specification criteria.  Reported
data are summarized to regional estimates and then weighted to U.S. prices.
Weights are based on available consumption or expenditure information.  Average
prices including state and local taxes are used in computing the indexes and are
published in Agricultural Prices in the same month as the survey.  Regional
prices are published for feed, fuel, and fertilizer.  U.S. prices are published
for the remaining items surveyed.
 
 
 
 
Revisions:  Indexes are recomputed monthly to reflect the most recent price
            changes and include any updated prices or indexes.  Prices Paid
Indexes including all components and subcomponents are subject to annual
revisions as additional data become available.  In April, index revisions
published reflect yearly change for items surveyed annually by the Prices Paid
Survey and adjusted BLS indexes used for the one month time lag between the
reporting and summary date.  Annual revisions generally are made in the taxes,
interest, and rent, and farm services components of the index.
 
Parity Ratio:  The Parity Ratio is the ratio of the Prices Received Index,
               1910-14=100, to the Index of Prices Paid by Farmers for Commodi
ties and Services, Interest, Taxes, and Wage Rates on a 1910-14=100 base.  The
Parity Ratio is a measure of price relationships; not a measure of farm income,
of farmer's total purchasing power, or of farmer's welfare.  The well-being of
the farm community depends upon a number of factors other than price relation
ships such as changes in production efficiency and technology, quantities of
farm products sold, and supplementary income, including income from off-farm
jobs, and federal farm programs.
 
Ratio:  The ratio of the Prices Received Index to the Prices Paid Index on the
        1990-92 base provides an indication of the change that has occurred in
the prices farmers receive for their commodities relative to the change in the
cost of inputs using the average of 1990-92 as the reference period.  When this
ratio is greater than 100 percent, it implies that farm commodity prices have
increased at a faster rate than farm input prices.  When the ratio is less than
100 percent, farm input prices are increasing at a more rapid pace than farm
commodity prices.
 
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :        Commodities and Services, Interest, Taxes, and Wage Rates
     :                                 (PPITW)
     :
     :                              1910-14 = 100
     :
1991 :1346              1339             1320             1331              1334
1992 :1345              1346             1349             1350              1348
1993 :1369              1384             1381             1391              1381
1994 :1416              1427             1413             1409              1416
1995 :1444  1443  1446  1447 1447  1451  1453 1454  1457  1462  1467  1479  1454
1996 :1507  1508  1515  1528 1539  1538  1540 1543  1545  1538  1535  1537  1531
1997 :1559  1564  1571  1577 1583  1578  1572 1574  1582  1579  1582  1581  1575
1998 :1582  1579  1569  1565 1563  1557  1550 1541  1529  1540  1542  1538  1555
     :
     :                              1990-92 = 100
     :
1991 : 101               101               99              100               100
1992 : 101               101              101              101               101
1993 : 103               104              104              104               104
1994 : 106               107              106              106               106
1995 : 108   108   109   109  109   109   109  109   109   110   110   111   109
1996 : 113   113   114   115  116   115   116  116   116   115   115   115   115
1997 : 117   117   118   118  119   119   118  118   119   119   119   119   118
1998 : 119   119   118   118  117   117   116  116   115   116   116   116   117
     :
     :        Items Used for Production, Interest, Taxes, and Wage Rates
     :                                  (PITW)
     :
     :                              1910-14 = 100
     :
1991 :1366              1353             1329             1339              1347
1992 :1355              1351             1353             1352              1353
1993 :1372              1388             1383             1392              1384
1994 :1423              1434             1414             1407              1419
1995 :1448  1445  1448  1448 1447  1451  1454 1454  1457  1462  1469  1484  1456
1996 :1516  1516  1524  1537 1551  1549  1552 1554  1556  1546  1541  1544  1540
1997 :1570  1575  1583  1589 1597  1591  1583 1584  1593  1589  1593  1592  1586
1998 :1592  1588  1576  1570 1567  1559  1550 1539  1524  1536  1538  1534  1556
     :
     :                              1990-92 = 100
     :
1991 : 102               101               99              100               100
1992 : 101               101              101              101               101
1993 : 102               103              103              104               103
1994 : 106               107              105              105               106
1995 : 108   108   108   108  108   108   108  108   108   109   109   110   108
1996 : 113   113   113   114  115   115   115  116   116   115   115   115   115
1997 : 117   117   118   118  119   118   118  118   119   118   119   118   118
1998 : 119   118   117   117  117   116   115  115   113   114   115   114   116
--------------------------------------------------------------------------------
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                        Items Used for Production
     :
     :                              1910-14 = 100
     :
1991 : 987               978              961              964               973
1992 : 976               978              983              978               979
1993 : 993              1008             1009             1013              1006
1994 :1030              1042             1028             1018              1030
1995 :1042  1040  1042  1047 1046  1050  1047 1047  1050  1057  1063  1077  1051
1996 :1094  1095  1102  1116 1128  1127  1132 1135  1136  1120  1116  1118  1118
1997 :1135  1140  1146  1155 1162  1156  1152 1153  1161  1150  1154  1152  1151
1998 :1144  1140  1129  1126 1123  1116  1113 1103  1090  1094  1096  1093  1114
     :
     :                              1990-92 = 100
     :
1991 : 101               101               99               99               100
1992 : 100               101              101              101               101
1993 : 102               104              104              104               104
1994 : 106               107              106              105               106
1995 : 107   107   107   108  108   108   108  108   108   109   110   111   108
1996 : 113   113   114   115  116   116   117  117   117   115   115   115   115
1997 : 117   117   118   119  120   119   119  119   120   119   119   119   119
1998 : 118   117   116   116  116   115   115  114   112   113   113   113   115
     :
     :                                   Feed
     :
     :                              1910-14 = 100
     :
1991 : 481               491              468              480               480
1992 : 488               493              486              471               485
1993 : 487               488              504              508               497
1994 : 547               536              508              481               518
1995 : 472   466   475   488  483   484   493  501   508   528   552   579   502
1996 : 593   599   609   638  673   670   683  678   660   604   583   584   631
1997 : 587   592   617   622  636   621   598  605   625   604   616   621   612
1998 : 599   593   576   554  546   535   542  518   496   489   502   507   538
     :
     :                              1990-92 = 100
     :
1991 :  98               101               96               98                98
1992 : 100               101              100               96                99
1993 : 100               100              103              104               102
1994 : 112               110              104               99               106
1995 :  97    95    97   100   99    99   101  103   104   108   113   119   103
1996 : 121   123   125   131  138   137   140  139   135   124   119   120   129
1997 : 120   121   126   127  130   127   122  124   128   124   126   127   125
1998 : 123   122   118   113  112   110   111  106   102   100   103   104   110
--------------------------------------------------------------------------------
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                          Livestock and Poultry
     :
     :                              1910-14 = 100
     :
1991 :1320              1374             1305             1232              1308
1992 :1201              1211             1232             1249              1223
1993 :1316              1360             1321             1313              1327
1994 :1276              1274             1167             1111              1207
1995 :1169  1124  1073  1050 1025  1054  1029 1021  1016  1016   983  1005  1047
1996 : 939   929   917   877  889   930   956  990  1019  1009  1044  1047   962
1997 :1092  1136  1144  1205 1226  1220  1282 1242  1231  1209  1198  1218  1200
1998 :1199  1209  1169  1202 1172  1124  1062 1067  1019  1094  1100  1092  1126
     :
     :                              1990-92 = 100
     :
1991 : 103               107              102               96               102
1992 :  94                95               96               98                96
1993 : 103               106              103              103               104
1994 : 100               100               91               87                94
1995 :  91    88    84    82   80    83    80   80    79    80    77    79    82
1996 :  73    73    72    69   70    73    75   77    80    79    82    82    75
1997 :  85    89    89    94   96    95   100   97    96    95    94    95    94
1998 :  94    95    91    94   92    88    83   83    80    86    86    85    88
     :
     :                                  Seeds
     :
     :                              1910-14 = 100
     :
1991 : 996               978              978              978               983
1992 : 978               975              975              975               976
1993 : 975              1011             1011             1011              1002
1994 :1011              1092             1092             1092              1071
1995 :1092  1092  1092  1087 1087  1087  1087 1087  1087  1087  1087  1087  1088
1996 :1087  1087  1087  1161 1161  1161  1161 1161  1161  1161  1161  1161  1142
1997 :1161  1161  1161  1186 1186  1186  1186 1186  1186  1186  1186  1186  1179
1998 :1186  1186  1186  1216 1216  1216  1216 1216  1216  1216  1216  1216  1208
     :
     :                              1990-92 = 100
     :
1991 : 101                99               99               99                99
1992 :  99                99               99               99                99
1993 :  99               102              102              102               101
1994 : 102               110              110              110               108
1995 : 110   110   110   110  110   110   110  110   110   110   110   110   110
1996 : 110   110   110   117  117   117   117  117   117   117   117   117   115
1997 : 117   117   117   120  120   120   120  120   120   120   120   120   119
1998 : 120   120   120   123  123   123   123  123   123   123   123   123   122
--------------------------------------------------------------------------------
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                                Fertilizer
     :
     :                              1910-14 = 100
     :
1991 : 383              379              369               374              376
1992 : 371              368              368               356              366
1993 : 359              355              349               346              352
1994 : 364              385              393               404              387
1995 : 420   432   442  462   462   459  448   435   434   436   445   452  444
1996 : 466   471   478  476   468   457  444   440   441   448   449   455  458
1997 : 455   457   457  455   453   446  439   438   437   432   429   423  443
1998 : 426   422   423  416   420   419  416   410   403   401   396   391  412
     :
     :                              1990-92 = 100
     :
1991 : 104              103              101               102              103
1992 : 101              100              100                97              100
1993 :  98               97               95                94               96
1994 :  99              105              107               110              105
1995 : 115   118   121  126   126   125  122   119   118   119   121   123  121
1996 : 127   128   130  130   128   125  121   120   120   122   123   124  125
1997 : 124   125   125  124   124   122  120   120   119   118   117   115  121
1998 : 116   115   115  114   115   114  113   112   110   109   108   107  112
     :
     :                          Agricultural Chemicals
     :
     :                              1910-14 = 100
     :
1991 : 609              631              629               628              624
1992 : 624              642              644               640              638
1993 : 660              672              675               682              672
1994 : 693              693              693               702              695
1995 : 707   713   711  711   712   715  717   719   722   723   725   728  717
1996 : 734   736   738  736   731   731  726   733   743   741   741   742  736
1997 : 744   730   732  740   746   745  743   743   749   754   759   760  745
1998 : 763   760   760  755   755   757  754   760   738   747   745   746  753
     :
     :                              1990-92 = 100
     :
1991 :  99              102              102               102              101
1992 : 101              104              104               104              103
1993 : 107              109              109               110              109
1994 : 112              112              112               114              112
1995 : 114   115   115  115   115   116  116   116   117   117   117   118  116
1996 : 119   119   119  119   118   118  117   119   120   120   120   120  119
1997 : 120   118   118  120   121   120  120   120   121   122   123   123  121
1998 : 123   123   123  122   122   122  122   123   119   121   120   121  122
--------------------------------------------------------------------------------
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                                  Fuels
     :
     :                              1910-14 = 100
     :
1991 :1014              734              706               753              802
1992 : 732              709              759               758              740
1993 : 678              748              699               743              717
1994 : 602              696              711               745              689
1995 : 714   714   729  709   729   708  662   663   674   662   651   662  690
1996 : 693   670   708  813   821   752  757   766   832   880   884   896  789
1997 : 887   870   808  799   785   775  750   809   825   840   848   790  816
1998 : 733   700   657  686   717   686  675   658   687   698   687   606  682
     :
     :                              1990-92 = 100
     :
1991 : 132               95               92                98              104
1992 :  95               92               98                98               96
1993 :  88               97               91                96               93
1994 :  78               90               92                97               89
1995 :  93    92    94   92    94    92   86    86    87    86    84    86   89
1996 :  90    87    92  105   106    97   98    99   108   114   115   116  102
1997 : 115   113   105  104   102   100   97   105   107   109   110   102  106
1998 :  95    91    85   89    93    89   87    85    89    90    89    79   88
     :
     :                        Farm Supplies and Repairs
     :
     :                              1910-14 = 100
     :
1991 : 700              700              721               729              713
1992 : 723              725              747               749              736
1993 : 745              757              760               765              757
1994 : 762              778              783               782              776
1995 : 787   790   792  795   798   798  800   800   800   805   805   806  798
1996 : 810   811   813  817   814   815  814   817   817   819   820   820  816
1997 : 825   829   831  834   837   836  839   837   838   837   839   838  835
1998 : 838   839   840  845   844   846  848   848   851   855   851   850  846
     :
     :                              1990-92 = 100
     :
1991 :  99               99              102               103              100
1992 : 102              102              105               106              104
1993 : 105              107              107               108              107
1994 : 107              110              110               110              109
1995 : 111   111   112  112   112   112  113   113   113   113   113   114  112
1996 : 114   114   115  115   115   115  115   115   115   115   116   116  115
1997 : 116   117   117  117   118   118  118   118   118   118   118   118  118
1998 : 118   118   118  119   119   119  119   120   120   120   120   120  119
--------------------------------------------------------------------------------
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                             Autos and Trucks
     :
     :                              1910-14 = 100
     :
1991 :2625              2651             2658             2653              2647
1992 :2695              2720             2750             2729              2724
1993 :2800              2828             2835             2870              2833
1994 :2922              2948             2967             2993              2958
1995 :3025  3031  3035  3045 3050  3051  3045 3041  3055  3077  3085  3100  3053
1996 :3114  3118  3111  3120 3119  3120  3115 3109  3117  3135  3166  3166  3126
1997 :3176  3188  3186  3180 3164  3154  3148 3135  3134  3152  3158  3160  3161
1998 :3169  3170  3170  3171 3147  3125  3133 3138  3133  3133  3160  3173  3152
     :
     :                              1990-92 = 100
     :
1991 :  99               100              100              100               100
1992 : 101               102              103              103               102
1993 : 105               106              107              108               107
1994 : 110               111              112              113               111
1995 : 114   114   114   114  115   115   115  114   115   116   116   117   115
1996 : 117   117   117   117  117   117   117  117   117   118   119   119   118
1997 : 119   120   120   120  119   119   118  118   118   119   119   119   119
1998 : 119   119   119   119  118   118   118  118   118   118   119   119   119
     :
     :                              Farm Machinery
     :
     :                              1910-14 = 100
     :
1991 :2480              2503             2520             2536              2510
1992 :2573              2607             2600             2614              2599
1993 :2629              2693             2695             2739              2689
1994 :2770              2851             2855             2895              2843
1995 :2977  2978  2980  2986 2991  2995  2998 3002  3012  3039  3072  3073  3009
1996 :3092  3096  3100  3111 3113  3114  3129 3135  3142  3161  3169  3176  3128
1997 :3181  3185  3188  3196 3202  3205  3207 3214  3221  3260  3263  3269  3216
1998 :3274  3279  3288  3300 3309  3321  3328 3339  3350  3389  3391  3399  3331
     :
     :                              1990-92 = 100
     :
1991 :  99               100              100              101               100
1992 : 103               104              104              104               104
1993 : 105               107              107              109               107
1994 : 110               114              114              115               113
1995 : 119   119   119   119  119   119   119  120   120   121   122   123   120
1996 : 123   123   124   124  124   124   125  125   125   126   126   127   125
1997 : 127   127   127   127  128   128   128  128   128   130   130   130   128
1998 : 131   131   131   132  132   132   133  133   134   135   135   136   133
--------------------------------------------------------------------------------
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                            Building Materials
     :
     :                              1910-14 = 100
     :
1991 :1350              1351             1368             1363              1358
1992 :1361              1380             1382             1386              1377
1993 :1411              1452             1433             1448              1436
1994 :1476              1477             1490             1508              1488
1995 :1536  1541  1549  1554 1554  1552  1559 1562  1564  1560  1555  1553  1553
1996 :1551  1552  1554  1558 1569  1574  1571 1575  1583  1577  1584  1582  1569
1997 :1585  1593  1598  1605 1609  1607  1609 1608  1605  1600  1602  1600  1602
1998 :1599  1600  1604  1607 1606  1604  1609 1611  1610  1604  1602  1602  1605
     :
     :                              1990-92 = 100
     :
1991 :  99                99              101              100               100
1992 : 100               102              102              102               101
1993 : 104               107              105              107               106
1994 : 109               109              110              111               109
1995 : 113   113   114   114  114   114   115  115   115   115   114   114   114
1996 : 114   114   114   115  115   116   116  116   116   116   117   116   115
1997 : 117   117   118   118  118   118   118  118   118   118   118   118   118
1998 : 118   118   118   118  118   118   118  119   119   118   118   118   118
     :
     :                        Farm Services and Rent 1/
     :
     :                              1910-14 = 100
     :
1991 :1175              1185             1171             1174              1176
1992 :1237              1236             1235             1239              1237
1993 :1258              1257             1269             1266              1262
1994 :1301              1298             1311             1305              1304
1995 :1369  1372  1377  1377 1382  1392  1393 1395  1394  1389  1385  1383  1384
1996 :1441  1439  1440  1438 1438  1444  1449 1449  1449  1442  1438  1437  1442
1997 :1473  1473  1474  1472 1474  1484  1485 1483  1485  1475  1474  1471  1477
1998 :1473  1470  1470  1470 1471  1480  1480 1478  1476  1470  1466  1465  1472
--------------------------------------------------------------------------------
1/  For the 1990-92=100 period, the Farm Services and Rent Index is separated.
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                              Farm Services
     :
     :                              1990-92 = 100
     :
1991 :  98                99               97               98                98
1992 : 103               103              103              104               103
1993 : 109               109              111              111               110
1994 : 110               109              111              111               110
1995 : 113   114   114   114  115   116   117  117   117   116   115   115   115
1996 : 116   115   115   115  115   116   117  117   117   116   115   115   116
1997 : 116   116   116   115  116   117   117  117   117   116   116   115   116
1998 : 117   116   116   116  116   118   118  117   117   116   116   116   117
     :
     :                                   Rent
     :
     :                              1990-92 = 100
     :
1991 : 100               100              100              100               100
1992 : 104               104              104              104               104
1993 : 100               100              100              100               100
1994 : 108               108              108              108               108
1995 : 117   117   117   117  117   117   117  117   117   117   117   117   117
1996 : 128   128   128   128  128   128   128  128   128   128   128   128   128
1997 : 136   136   136   136  136   136   136  136   136   136   136   136   136
1998 : 134   134   134   134  134   134   134  134   134   134   134   134   134
     :
     :                                 Interest
     :
     :                              1910-14 = 100
     :
1991 :2516              2516             2516             2516              2516
1992 :2321              2321             2321             2321              2321
1993 :2191              2191             2191             2191              2191
1994 :2370              2370             2370             2357              2367
1995 :2548  2548  2548  2548 2548  2548  2548 2548  2548  2548  2548  2548  2548
1996 :2652  2652  2652  2652 2652  2652  2652 2652  2652  2652  2652  2652  2652
1997 :2662  2662  2662  2662 2662  2662  2662 2662  2662  2662  2662  2662  2662
1998 :2739  2739  2739  2739 2739  2739  2739 2739  2739  2739  2739  2739  2739
     :
     :                              1990-92 = 100
     :
1991 : 100               100              100              100               100
1992 :  93                93               93               93                93
1993 :  87                87               87               87                87
1994 :  95                95               95               94                94
1995 : 102   102   102   102  102   102   102  102   102   102   102   102   102
1996 : 106   106   106   106  106   106   106  106   106   106   106   106   106
1997 : 106   106   106   106  106   106   106  106   106   106   106   106   106
1998 : 109   109   109   109  109   109   109  109   109   109   109   109   109
--------------------------------------------------------------------------------
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                                  Taxes
     :
     :                              1910-14 = 100
     :
1991 :2707              2707             2707             2707              2707
1992 :2789              2789             2789             2789              2789
1993 :2886              2886             2886             2886              2886
1994 :2828              2828             2828             2828              2828
1995 :2915  2915  2915  2915 2915  2915  2915 2915  2915  2915  2915  2915  2915
1996 :3001  3001  3001  3001 3001  3001  3001 3001  3001  3001  3001  3001  3001
1997 :3093  3093  3093  3093 3093  3093  3093 3093  3093  3093  3093  3093  3093
1998 :3185  3185  3185  3185 3185  3185  3185 3185  3185  3185  3185  3185  3185
     :
     :                              1990-92 = 100
     :
1991 : 101               101              101              101               101
1992 : 104               104              104              104               104
1993 : 108               108              108              108               108
1994 : 106               106              106              106               106
1995 : 109   109   109   109  109   109   109  109   109   109   109   109   109
1996 : 112   112   112   112  112   112   112  112   112   112   112   112   112
1997 : 115   115   115   115  115   115   115  115   115   115   115   115   115
1998 : 119   119   119   119  119   119   119  119   119   119   119   119   119
     :
     :                                Wage Rates
     :
     :                              1910-14 = 100
     :
1991 :3877              3754             3599             3799              3757
1992 :4116              3909             3760             3935              3930
1993 :4135              4116             3922             4045              4055
1994 :4226              4148             4013             4174              4140
1995 :4349  4349  4349  4161 4161  4161  4349 4349  4349  4252  4252  4252  4278
1996 :4452  4452  4452  4368 4368  4368  4232 4232  4232  4504  4504  4504  4389
1997 :4652  4652  4652  4542 4542  4542  4446 4446  4446  4723  4723  4723  4591
1998 :4917  4917  4917  4840 4840  4840  4678 4678  4678  4911  4911  4911  4836
     :
     :                              1990-92 = 100
     :
1991 : 104               100               96              102               100
1992 : 110               104              101              105               105
1993 : 111               110              105              108               108
1994 : 113               111              107              112               111
1995 : 116   116   116   111  111   111   116  116   116   114   114   114   114
1996 : 119   119   119   117  117   117   113  113   113   120   120   120   117
1997 : 124   124   124   121  121   121   119  119   119   126   126   126   123
1998 : 131   131   131   129  129   129   125  125   125   131   131   131   129
--------------------------------------------------------------------------------
 
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                              Family Living
     :
     :                              1910-14 = 100
     :
1991 :1271              1283             1292             1303              1287
1992 :1310              1323             1332             1342              1327
1993 :1354              1368             1371             1384              1369
1994 :1389              1400             1409             1420              1404
1995 :1428  1433  1438  1443 1446  1448  1448 1452  1455  1460  1459  1458  1447
1996 :1466  1471  1479  1484 1487  1488  1491 1494  1499  1503  1506  1506  1490
1997 :1511  1516  1520  1522 1521  1522  1524 1527  1531  1535  1534  1532  1525
1998 :1535  1538  1541  1543 1546  1548  1550 1552  1554  1558  1558  1557  1548
     :
     :                              1990-92 = 100
     :
1991 :  99               100              101              102               101
1992 : 102               103              104              105               104
1993 : 106               107              107              108               107
1994 : 108               109              110              111               110
1995 : 111   112   112   113  113   113   113  113   114   114   114   114   113
1996 : 115   115   116   116  116   116   116  117   117   117   118   118   116
1997 : 118   118   119   119  119   119   119  119   120   120   120   120   119
1998 : 120   120   120   121  121   121   121  121   121   122   122   122   121
     :
     :                   Production Items With Farm Origin 1/
     :
     :                              1990-92 = 100
     :
1991 : 100               103               98               98               100
1992 :  98                98               98               97                98
1993 : 101               103              103              103               102
1994 : 106               106              100               96               102
1995 :  96    94    94    95   93    94    94   95    96    98    99   103    96
1996 : 102   102   103   106  110   111   113  113   112   106   105   105   107
1997 : 107   109   112   115  117   115   114  114   116   113   114   115   113
1998 : 112   112   109   108  106   104   103  100    97    98   100   100   104
     :
     :                 Production Items With Non-Farm Origin 2/
     :
     :                              1990-92 = 100
     :
1991 : 102               100               99              100               100
1992 : 102               102              103              103               102
1993 : 103               105              104              105               104
1994 : 106               108              109              110               108
1995 : 113   114   114   115  115   115   115  115   115   115   115   115   115
1996 : 118   118   119   120  119   119   119  119   120   120   120   120   119
1997 : 122   122   121   121  121   121   121  121   122   121   121   121   121
1998 : 121   120   120   120  120   120   120  120   120   120   119   119   120
--------------------------------------------------------------------------------
1/  Feed, livestock and poultry purchases, and seed.
2/  Fertilizer, agricultural chemicals, fuels, farm supplies and repairs, autos
    and trucks, farm machinery, building materials, and farm services and rent.
 
 
 
         Prices Paid Indexes:  Quarterly or Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                           Crop Sector (PPITW)
     :
     :                              1990-92 = 100
     :
     :
1991 : 101               100               99              101               100
1992 : 102               102              102              102               102
1993 : 103               104              104              105               104
1994 : 106               108              108              109               108
1995 : 112   112   112   112  113   113   113  113   113   113   113   113   113
1996 : 116   116   117   117  117   117   117  117   117   118   118   118   117
1997 : 120   120   120   120  120   120   119  120   120   120   120   120   120
1998 : 121   120   120   120  120   120   120  120   119   120   120   120   120
     :
     :
     :
     :                         Livestock Sector (PPITW)
     :
     :                              1990-92 = 100
     :
     :
1991 : 101               101               99              100               100
1992 : 100               101              101              101               101
1993 : 103               104              104              105               104
1994 : 107               107              105              104               105
1995 : 106   105   105   106  105   106   106  106   106   107   108   109   106
1996 : 111   111   111   112  114   114   115  115   115   113   113   113   113
1997 : 114   115   116   117  118   117   117  117   118   117   117   117   117
1998 : 117   117   115   115  114   113   113  112   110   111   112   112   113
     :
     :
     :
     :        Commodities and Services, Interest, Taxes, and Wage Rates
     :
     :                        Adjusted for Productivity
     :
     :                              1910-14 = 100
     :
     :
1991 : 928               918              907              924               919
1992 : 927               915              910              922               919
1993 : 925               928              917              928               924
1994 : 943               942              933              943               940
1995 : 980   981   982   971  971   973   985  985   987   982   983   985   980
1996 :1013  1014  1017  1015 1017  1017  1010 1010  1012  1028  1028  1028  1017
1997 :1028  1030  1032  1026 1027  1027  1019 1020  1022  1040  1040  1040  1029
1998 :1055  1054  1053  1048 1048  1047  1035 1034  1032  1049  1050  1049  1046
--------------------------------------------------------------------------------
 
 
 
 
                Prices Paid Indexes:  Monthly and Annual Average,
                             United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                             Parity Ratio 1/
     :
     :                              1910-14 = 100
     :
1991 : 47    47     48   48    49    48   47    47    47   47    47    46    47
1992 : 46    47     47   47    47    47   47    47    47   46    45    45    47
1993 : 45    46     46   48    47    46   46    47    47   46    47    47    47
1994 : 47    47     47   46    45    44   44    44    44   43    43    45    45
1995 : 43    43     43   44    44    44   44    45    45   45    46    46    44
1996 : 46    45     46   45    46    49   49    48    48   46    46    45    47
1997 : 44    43     44   43    43    43   43    43    43   43    43    42    43
1998 : 41    41     41   42    42    42   42    42    41   41    41    41    41
     :
     :                         Adjusted Parity Ratio 2/
     :
     :                              1910-14 = 100
     :
1991 : 49    49     51   51    52    50   49    49    50   49    49    49    50
1992 : 48    49     50   49    49    50   49    50    49   48    48    48    49
1993 : 48    49     50   51    51    50   50    50    51   50    50    51    50
1994 : 49    49     49   48    47    46   46    46    45   45    45    47    47
1995 : 45    45     45   45    46    46   46    47    47   47    47    48    46
1996 : 47    46     48   47    48    51   51    50    50   48    47    46    48
1997 : 45    44     45   44    45    45   45    45    45   45    45    44    45
1998 : 44    43     44   45    45    44   44    45    44   44    44    43    44
     :
     :                                 Ratio 2/
     :
     :                              1990-92 = 100
     :
1991 : 99    99    101  101   103   100   99    99    99   98    98    97    99
1992 : 96    98     99   98    98    99   98    99    98   96    95    95    97
1993 : 94    95     96  100    99    97   97    98    98   97    98    99    97
1994 : 99    98     99   95    94    93   92    92    92   90    90    93    94
1995 : 91    91     91   91    92    92   94    94    95   95    96    97    93
1996 : 96    94     96   94    97   103  103   101   100   97    96    94    98
1997 : 91    90     92   90    91    90   91    92    90   90    90    88    90
1998 : 87    85     86   88    88    87   88    88    87   85    86    85    87
--------------------------------------------------------------------------------
1/  Ratio of prices received by farmers to index of prices paid by farmers for
    commodities and services, interest, taxes, and wage rates.
2/  Ratio of the index of prices received by farmers after adjustment for
    govenment payments to the index of prices paid for commodities and services,
    interest, taxes, and wage rates.
 
 
 
 
       Prices Paid Index Sub-Components:  Quarterly or Monthly and Annual
                         Average, United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                           Feed Sub-Components
     :
     :                               Feed Grains
     :                              1990-92 = 100
     :
1991 :  96              103               97                98               99
1992 : 103              106               99                87               99
1993 :  87               92               95                97               93
1994 : 115              112               97                88              103
1995 :  93    95    98  100   103   109  114   113   116   121   125   134  110
1996 : 135   146   152  167   179   178  185   178   150   122   113   111  151
1997 : 114   113   118  118   114   109  104   107   107   108   107   107  111
1998 : 109   109   108  102    99    98   94    82    78    81    82    85   94
     :
     :                              Complete Feeds
     :                              1990-92 = 100
     :
1991 :  98               99               98               101               99
1992 : 101              100              102               100              101
1993 : 101              100              103               105              102
1994 : 111              106              105               100              105
1995 :  98    97    98   97    96    97   99   101   102   106   111   116  101
1996 : 121   121   122  125   132   133  134   134   136   128   122   122  128
1997 : 121   122   125  126   129   128  125   125   127   124   125   126  125
1998 : 121   119   118  115   113   112  114   112   106   104   107   109  113
     :
     :                             Hay and Forages
     :                              1990-92 = 100
     :
1991 : 104              107               90                89               98
1992 :  89               95               92                91               92
1993 : 100              108              101               106              104
1994 : 112              123              108               111              114
1995 : 108   107   108  111   113   105  105   104   103   103   103   102  106
1996 : 103   103   105  114   123   120  120   118   117   116   117   117  114
1997 : 126   131   135  137   142   134  123   124   125   129   126   122  130
1998 : 123   125   123  122   128   117  114   116   112   110   106   103  116
     :
     :                               Concentrates
     :                              1990-92 = 100
     :
1991 :  95               98               96               104               98
1992 :  98              100              104               101              101
1993 : 109              102              118               106              109
1994 : 107              109              106                97              105
1995 :  89    85    87   96    90    90   89    95    97   102   110   114   95
1996 : 119   115   115  120   121   117  121   124   132   118   116   118  120
1997 : 117   120   130  135   148   143  142   145   160   133   146   149  139
1998 : 131   131   122  110   109   110  121   108   104    98   104   104  113
--------------------------------------------------------------------------------
 
 
 
 
       Prices Paid Index Sub-Components:  Quarterly or Monthly and Annual
                         Average, United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                               Supplements
     :                              1990-92 = 100
     :
1991 : 104              100               89                89               96
1992 : 104              101               93                97               99
1993 : 100              101               99               106              101
1994 : 118              108              106               102              108
1995 :  98    93    99  108   102    97  102   102   104   110   114   129  105
1996 : 123   124   124  125   133   134  138   137   131   126   127   128  129
1997 : 126   125   131  127   124   123  115   117   124   129   134   139  126
1998 : 139   133   125  122   117   109  110   109   107   108   114   118  117
     :
     :                   Livestock and Poultry Sub-Components
     :
     :                              Feeder Cattle
     :                              1990-92 = 100
     :
1991 : 104              106              103                97              103
1992 :  96               94               99                99               97
1993 : 105              106              106               104              105
1994 : 102               98               92                88               95
1995 :  93    88    83   79    76    79   79    78    78    77    73    76   80
1996 :  70    68    66   62    64    69   72    73    75    72    75    75   70
1997 :  80    84    84   89    92    92   98    95    95    94    94    96   91
1998 :  95    95    92   95    92    87   81    82    78    85    86    85   88
     :
     :                               Feeder Pigs
     :                              1990-92 = 100
     :
1991 : 107              144               98                85              109
1992 :  65               88               62                76               73
1993 :  83              116               83                95               94
1994 :  73              103               65                49               73
1995 :  61    61    61   84    84    84   60    60    60    73    73    73   70
1996 :  67    73    81   78    73    67   64    86    90   105   111   112   84
1997 : 112   118   121  136   128   119  119   109    97    87    81    77  109
1998 :  68    81    68   70    72    70   65    62    55    55    53    55   65
     :
     :                          Milk Cow Replacements
     :                              1990-92 = 100
     :
1991 :  98               96               97                98               97
1992 :  97               99              102               102              100
1993 : 101              103              104               104              103
1994 : 104              105              103               103              104
1995 : 102   102   102  101   101   101  100   100   100    97    97    97  100
1996 :  94    94    94   95    95    95   97    97    97   100   100   100   96
1997 :  97    97    97   98    98    98   98    98    98    97    97    97   97
1998 :  95    95    95   98    98    98   99    99    99   105   105   105   99
--------------------------------------------------------------------------------
 
 
 
 
       Prices Paid Index Sub-Components:  Quarterly or Monthly and Annual
                         Average, United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     :
--------------------------------------------------------------------------------
     :                                 Poultry
     :                              1990-92 = 100
     :
1991 :  97               98              100                99               98
1992 : 100              103              102               101              101
1993 : 103              106               99               100              102
1994 : 102              103              103               103              103
1995 : 100   100   100  100   100   100  100   100   100   100   100   100  100
1996 : 102   102   102  102   102   102  102   102   102   102   102   102  102
1997 : 106   106   106  106   106   106  106   106   106   106   106   106  106
1998 : 110   110   110  110   110   110  110   110   110   110   110   110  110
     :
     :                           Seeds Sub-Components
     :
     :                               Field Crops
     :                              1990-92 = 100
     :
1991 : 101               99               99                99               99
1992 :  99               99               99                99               99
1993 :  99              101              101               101              101
1994 : 101              110              110               110              108
1995 : 110   110   110  109   109   109  109   109   109   109   109   109  109
1996 : 109   109   109  117   117   117  117   117   117   117   117   117  115
1997 : 117   117   117  119   119   119  119   119   119   119   119   119  118
1998 : 119   119   119  123   123   123  123   123   123   123   123   123  122
     :
     :                           Grasses and Legumes
     :                              1990-92 = 100
     :
1991 : 102              101              101               101              101
1992 : 101               91               91                91               93
1993 :  91              112              112               112              107
1994 : 112              114              114               114              113
1995 : 114   114   114  119   119   119  119   119   119   119   119   119  118
1996 : 119   119   119  120   120   120  120   120   120   120   120   120  120
1997 : 120   120   120  130   130   130  130   130   130   130   130   130  128
1998 : 130   130   130  123   123   123  123   123   123   123   123   123  124
     :
     :                        Fertilizer Sub-Components
     :
     :                             Mixed Fertilizer
     :                              1990-92 = 100
     :
1991 : 101              104              102               102              102
1992 :  99              100              100                98               99
1993 :  97               92               91                91               92
1994 :  94              100              102               102               99
1995 : 102   104   106  116   117   117  117   117   117   117   118   118  114
1996 : 121   123   124  126   125   125  123   122   122   121   120   119  123
1997 : 119   119   119  118   118   118  117   117   117   116   116   116  117
1998 : 119   118   118  117   116   116  116   116   116   115   115   114  116
--------------------------------------------------------------------------------
 
 
 
 
       Prices Paid Index Sub-Components:  Quarterly or Monthly and Annual
                         Average, United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     : 1/
--------------------------------------------------------------------------------
     :                                 Nitrogen
     :                              1990-92 = 100
     :
1991 : 108              103               99               103              103
1992 : 104              101              102                98              101
1993 : 101              102              100                98              100
1994 : 104              112              115               121              113
1995 : 130   135   138  143   143   141  135   126   125   126   130   134  134
1996 : 139   139   143  140   137   131  125   123   124   130   130   135  133
1997 : 136   137   136  135   134   130  126   126   125   122   121   117  129
1998 : 115   114   114  111   113   112  110   106   102   101    98    95  108
     :
     :                           Potash and Phosphate
     :                              1990-92 = 100
     :
1991 : 104              104              102               102              103
1992 :  99               99               98                94               98
1993 :  92               95               96                95               94
1994 : 103               99              102               105              102
1995 : 108   111   115  107   105   102  101   101   102   103   106   107  106
1996 : 109   111   113  111   108   107  103   104   105   105   107   107  107
1997 : 107   108   109  110   110   108  108   109   109   109   110   111  109
1998 : 111   111   112  114   115   115  115   116   115   118   118   117  115
     :
     :                  Agricultural Chemicals Sub-Components
     :
     :                                Herbicides
     :                              1990-92 = 100
     :
1991 :  99              102              102               102              101
1992 : 101              103              104               102              102
1993 : 106              106              106               107              106
1994 : 108              111              111               112              110
1995 : 113   113   113  113   113   114  114   114   115   115   116   116  114
1996 : 116   117   117  117   116   116  116   117   119   119   119   118  117
1997 : 117   114   114  116   118   117  117   117   117   119   120   120  117
1998 : 120   119   119  118   117   118  118   120   114   115   115   116  117
     :
     :                               Insecticides
     :                              1990-92 = 100
     :
1991 :  99              102              100               101              101
1992 : 101              106              104               105              104
1993 : 107              113              115               118              113
1994 : 122              116              113               117              117
1995 : 117   117   117  121   120   121  121   122   121   122   122   123  120
1996 : 126   126   128  126   125   125  121   123   126   125   125   127  125
1997 : 130   129   129  129   129   130  128   128   132   132   133   134  130
1998 : 135   136   136  136   136   135  133   134   134   139   136   135  135
--------------------------------------------------------------------------------
 
 
 
 
       Prices Paid Index Sub-Components:  Quarterly or Monthly and Annual
                         Average, United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     : 1/
--------------------------------------------------------------------------------
     :                           Fungicides and Other
     :                              1990-92 = 100
     :
1991 :  97              100              102               103              101
1992 : 103              105              106               106              105
1993 : 109              112              112               112              111
1994 : 114              113              115               115              114
1995 : 116   121   121  116   117   117  117   117   117   117   117   117  117
1996 : 117   117   117  117   117   117  117   117   118   116   117   117  117
1997 : 118   118   118  120   119   119  120   120   120   120   120   120  119
1998 : 121   120   120  119   120   120  121   117   118   118   119   119  119
     :
     :                           Fuels Sub-Components
     :
     :                                  Diesel
     :                              1990-92 = 100
     :
1991 : 135               93               87                98              103
1992 :  94               90               98                97               95
1993 :  87               94               86                99               91
1994 :  76               88               88                94               86
1995 :  87    85    88   87    89    84   79    82    85    85    86    86   85
1996 :  88    84    88  105   104    92   94    95   108   116   112   112  100
1997 : 108   109   100  100    97    94   90    97    97   103   106    96  100
1998 :  89    85    80   84    85    79   78    79    86    86    85    73   82
     :
     :                                 Gasoline
     :                              1990-92 = 100
     :
1991 : 121               99               97                96              103
1992 :  90               95              103                99               97
1993 :  88              102               98                96               96
1994 :  80               92               98               100               93
1995 :  97    97    99   97   103   101   94    92    91    86    81    84   93
1996 :  90    87    95  106   112   106  104   103   105   106   110   110  103
1997 : 111   109   108  107   109   108  106   114   118   112   109   105  110
1998 :  98    93    87   92   101   101  100    94    94    98    95    83   95
     :
     :                                  LP Gas
     :                              1990-92 = 100
     :
1991 : 147               93               96               101              109
1992 : 113               93               89               100               99
1993 :  93               97               92                87               92
1994 :  80               96               92                99               92
1995 : 106   111   109   96    95    98   91    87    87    89    89    90   96
1996 :  97   100   101  105    99    98  100   107   118   128   138   156  112
1997 : 157   142   119  111   104   110  105   111   119   125   129   124  121
1998 : 115   110   104  100   102    96   91    89    86    87    92    92   97
--------------------------------------------------------------------------------
 
 
 
 
       Prices Paid Index Sub-Components:  Quarterly or Monthly and Annual
                         Average, United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     : 1/
--------------------------------------------------------------------------------
     :                  Farm Supplies & Repairs Sub-Components
     :
     :                                 Supplies
     :                              1990-92 = 100
     :
1991 : 100              101              102               102              101
1992 : 103              103              105               104              103
1993 : 105              106              105               106              105
1994 : 106              107              106               107              106
1995 : 108   109   109  109   110   110  110   110   110   112   112   112  110
1996 : 112   113   113  113   113   113  113   113   113   113   113   113  113
1997 : 114   114   114  114   115   115  115   115   115   114   114   114  114
1998 : 114   114   115  115   115   116  116   116   115   116   115   115  115
     :
     :                                 Repairs
     :                              1990-92 = 100
     :
1991 :  98               98              101               103              100
1992 : 101              102              105               106              104
1993 : 105              107              108               109              107
1994 : 108              111              112               112              111
1995 : 112   112   113  113   114   114  114   114   114   114   114   114  114
1996 : 115   115   115  116   116   116  116   116   116   117   117   117  116
1997 : 118   118   118  119   119   119  120   120   120   120   120   120  119
1998 : 120   120   120  121   121   121  121   121   122   123   122   122  121
     :
     :                     Autos and Trucks Sub-Components
     :
     :                                  Autos
     :                              1990-92 = 100
     :
1991 :  99               99              100                99               99
1992 : 101              101              102               102              101
1993 : 105              105              105               106              105
1994 : 108              108              109               109              109
1995 : 111   111   111  112   112   111  111   110   110   111   112   113  111
1996 : 113   113   113  113   113   113  113   113   113   113   114   114  113
1997 : 114   114   114  114   114   113  113   112   112   113   113   113  113
1998 : 114   113   113  113   113   112  112   112   112   112   113   113  113
     :
     :                                  Trucks
     :                              1990-92 = 100
     :
1991 :  99              100              100               100              100
1992 : 101              103              104               103              103
1993 : 105              107              107               108              107
1994 : 110              111              112               113              112
1995 : 114   114   115  115   115   115  115   115   116   116   117   117  115
1996 : 118   118   118  118   118   118  118   118   118   119   120   120  118
1997 : 120   121   121  120   120   119  119   119   119   119   120   120  120
1998 : 120   120   120  120   119   118  119   119   119   119   120   120  119
--------------------------------------------------------------------------------
 
 
 
 
       Prices Paid Index Sub-Components:  Quarterly or Monthly and Annual
                         Average, United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     : 1/
--------------------------------------------------------------------------------
     :                      Farm Machinery Sub-Components
     :
     :                                 Tractors
     :                              1990-92 = 100
     :
1991 :  96              100               99               100               99
1992 : 103              104              105               105              104
1993 : 106              108              108               111              108
1994 : 111              114              114               115              114
1995 : 116   116   116  117   117   117  117   117   117   118   119   119  117
1996 : 120   120   119  119   120   120  120   121   122   122   123   124  121
1997 : 124   125   125  125   126   126  126   126   126   129   129   129  126
1998 : 129   129   130  130   130   130  130   130   130   132   132   132  130
     :
     :                              Self Propelled
     :                              1990-92 = 100
     :
1991 : 100               99              101               101              100
1992 : 103              103              104               104              104
1993 : 105              107              107               108              107
1994 : 110              115              115               117              114
1995 : 122   122   122  121   122   122  122   122   122   124   126   126  123
1996 : 127   127   127  128   127   127  128   128   127   128   128   128  128
1997 : 128   127   127  127   127   127  127   127   128   129   129   130  128
1998 : 130   130   130  131   131   132  133   133   134   136   136   136  133
     :
     :                             Other Machinery
     :                              1990-92 = 100
     :
1991 :  99              100              100               101              100
1992 : 101              104              102               104              103
1993 : 104              108              108               109              107
1994 : 110              112              112               114              112
1995 : 116   116   117  118   118   118  119   119   119   120 99
1992 : 103              104              105               105              104
1993 : 106              108              108               111              108
1994 : 111              114              114               115              114
1995 : 116   116   116  117   117   117  117   117   117   118   119   119  117
1996 : 120   120   119  119   120   120  120   121   122   122   123   124  121
1997 : 124   125   125  125   126   126  126   126   126   129   129   129  126
1998 : 129   129   130  130   130   130  130   130   130   132   132   132  130
     :
     :                              Self Propelled
     :                              1990-92 = 100
     :
1991 : 100               99              101               101              100
1992 : 103              103              104               104              104
1993 : 105              107              107               108              107
1994 : 110              115              115               117              114
1995 : 122   122   122  121   122   122  122   122   122   124   126   126  123
1996 : 127   127   127  128   127   127  128   128   127   128   128   128  128
1997 : 128   127   127  127   127   127  127   127   128   129   129   130  128
1998 : 130   130   130  131   131   132  133   133   134   136   136   136  133
     :
     :                             Other Machinery
     :                              1990-92 = 100
     :
1991 :  99              100              100               101              100
1992 : 101              104              102               104              103
1993 : 104              108              108               109              107
1994 : 110              112              112               114              112
1995 : 116   116   117  118   118   118  119   119   119   120   121   121  119
1996 : 121   122   122  123   123   123  124   125   125   126   127   127  124
1997 : 127   128   129  129   129   130  130   130   131   131   131   132  130
1998 : 132   132   133  133   134   134  134   135   136   136   137   137  134
     :
     :                       Farm Services Sub-Components
     :
     :                               Custom Rates
     :                              1990-92 = 100
     :
1991 : 100              100              100               100              100
1992 : 106              105              105               105              105
1993 : 109              109              109               109              109
1994 : 104              104              104               104              104
1995 : 111   111   111  111   111   111  111   111   111   111   111   111  111
1996 : 113   113   113  113   113   113  113   113   113   113   113   113  113
1997 : 115   115   115  115   115   115  115   115   115   115   115   115  115
1998 : 117   117   117  117   117   117  117   117   117   117   117   117  117
--------------------------------------------------------------------------------
 
 
 
       Prices Paid Index Sub-Components:  Quarterly or Monthly and Annual
                         Average, United States, 1991-98
--------------------------------------------------------------------------------
     :     :     :     :    :     :     :    :     :     :     :     :     :
 Year: Jan : Feb : Mar :Apr : May : Jun :Jul : Aug : Sep : Oct : Nov : Dec :Avg
     :     :     :     :    :     :     :    :     :     :     :     :     : 1/
--------------------------------------------------------------------------------
     :                              Other Services
     :                              1990-92 = 100
     :
1991 :  98               99               97                98               98
1992 : 103              103              103               104              103
1993 : 109              109              111               111              110
1994 : 111              110              112               112              111
1995 : 113   114   115  115   115   117  117   118   117   117   116   116  116
1996 : 116   116   116  116   115   116  117   117   117   116   115   115  116
1997 : 116   116   116  116   116   117  118   117   118   116   116   115  116
1998 : 117   116   116  116   116   118  118   117   117   116   115   115  117
     :
     :                           Rent Sub-Components
     :
     :                                   Cash
     :                              1990-92 = 100
     :
1991 : 108              108              108               108              108
1992 : 100              100              100               100              100
1993 : 110              110              110               110              110
1994 : 115              115              115               115              115
1995 : 123   123   123  123   123   123  123   123   123   123   123   123  123
1996 : 129   129   129  129   129   129  129   129   129   129   129   129  129
1997 : 135   135   135  135   135   135  135   135   135   135   135   135  135
1998 : 141   141   141  141   141   141  141   141   141   141   141   141  141
     :
     :                                  Share
     :                              1990-92 = 100
     :
1991 :  94               94               94                94               94
1992 : 108              108              108               108              108
1993 :  92               92               92                92               92
1994 : 103              103              103               102              103
1995 : 113   113   113  113   113   113  113   113   113   113   113   113  113
1996 : 128   128   128  128   128   128  128   128   128   128   128   128  128
1997 : 136   136   136  136   136   136  136   136   136   136   136   136  136
1998 : 129   129   129  129   129   129  129   129   129   129   129   129  129
--------------------------------------------------------------------------------
 
 
 
 
 
             Feed Price Ratios, Monthly, United States,
                  January 1988 - December 1998 1/
--------------------------------------------------------------------------------
     :                                                                  :
Year : Jan : Feb: Mar: Apr: May : Jun : Jul : Aug : Sep : Oct: Nov :Dec :Average
     :                                                                  :   2/
--------------------------------------------------------------------------------
     :                  Milk-Feed Ratio  3/
     :
1988 : 3.34 3.14 2.98 2.80  2.57  2.28  2.11  2.23  2.40  2.50 2.59 2.59  2.63
1989 : 2.51 2.45 2.30 2.26  2.25  2.38  2.52  2.83  2.97  3.22 3.34 3.39  2.70
1990 : 3.25 3.02 2.84 2.59  2.54  2.72  2.79  2.92  2.93  2.82 2.83 2.59  2.82
1991 : 2.57 2.52 2.42 2.34  2.41  2.54  2.73  2.82  2.94  3.14 3.25 3.19  2 74
1992 : 3.04 2.86 2 77 2.79  2.68  2.81  3.06  3.20  3.22  3.29 3.23 3.13  3.01
1993 : 2.96 2.87 2.77 2.79  2.81  2.91  2.78  2.70  2.80  2.79 2.77 2.65  2.80
1994 : 2.61 2.51 2.52 2.51  2.36  2.42  2.61  2.72  2.81  2.92 2.96 2.81  2.65
1995 : 2.77 2.73 2.71 2.60  2.52  2.48  2.40  2.50  2.56  2.62 2.69 2.56  2.59
1996 : 2.59 2.42 2.35 2.17  2.10  2.17  2.19  2.28  2.64  2.98 2.85 2.70  2.45
1997 : 2.44 2.35 2.27 2.14  2.07  2.12  2.24  2.35  2.44  2.63 2.73 2.80  2.38
1998 : 2.75 2.77 2.73 2.70  2.58  2.89  3.00  3.60  3.98  4.18 4.22 4.27  3.31
     :
     :
     :                      Turkey - Feed Ratio  4/
     :
1988 : 6.2  5.5  5.2  5.0   4.9   4.5   5.3   5.6   6.2   6.7  6.7  5.3   5.6
1989 : 4.8  5.3  5.5  5.9   6.1   6.3   6.1   6.6   6.0   6.4  6.8  6.5   6.0
1990 : 5.9  5.7  6.1  5.9   6.0   6.2   6.4   6.7   7.0   7.6  7.7  6.7   6.5
1991 : 6.0  6.3  6.4  6.5   6.7   6.9   7.2   7.1   7.0   6.5  6.4  6.5   6.6
1992 : 6.0  5.8  6.0  6.0   6.0   6.1   6.5   6.8   6.7   7.1  7.2  7.1   6.4
1993 : 6.3  6.4  6.6  6.5   6.6   6.7   6.4   6.4   6.9   7.2  6.7  6.0   6.5
1994 : 5.4  5.4  5.5  5.8   5.9   6.1   6.9   7.4   7.4   7.9  7.9  7.3   6.6
1995 : 6.8  6.4  6.5  6.4   6.3   6.3   6.0   6.3   6.4   6.4  6.5  5.7   6.3
1996 : 5.3  5.2  5.1  4.8   4.6   4.9   4.9   4.8   5.3   6.2  6.4  6.1   5.3
1997 : 5.4  5.1  5.0  5.1   5.3   5.6   6.0   5.9   6.1   6.2  6.2  5.8   5.7
1998 : 5.4  5.2  5.4  5.7   5.8   6.1   6.5   7.6   8.1   8.3  8.2  7.5   6.7
     :
     :
     :           Steer & Heifer-Corn Feed Ratio 5/
     :
1988 :39.0 39.0 39.0 39.0  38.0  29.2  24.7  26.4  27.6  28.1 29.1 28.9  32.3
1989 :29.2 29.2 29.7 29.4  28.7  28.5  29.0  32.6  31.4  33.1 33.8 33.4  30.7
1990 :34.1 33.8 32.9 31.5  29.9  29.4  29.2  31.5  34.0  36.6 37.6 36.6  33.1
1991 :36.0 35.0 34.5 33.9  33.4  33.2  32.9  30.6  30.7  32.2 31.6 30.7  32.9
1992 :30.3 31.0 30.7 30.8  30.2  29.8  31.7  34.7  35.0  37.3 38.2 38.7  33.2
1993 :38.8 39.8 38.8 37.8  37.8  37.1  33.8  33.4  33.7  31.8 29.8 27.0  35.0
1994 :27.0 26.2 27.5 28.5  26.8  24.8  28.4  31.6  30.2  32.1 34.4 31.9  29.1
1995 :32.6 32.3 30.6 28.2  26.3  25.2  23.5  23.5  23.0  22.3 22.7 21.1  25.9
1996 :20.3 18.1 17.2 15.1  13.9  14.2  14.0  15.0  191  23.6 25.8 24.9  18.4
1997 :24.2 24.6 24.3 24.3  25.4  25.4  27.0  26.6  26.6  26.5 27.1 26.5  25.7
1998 :25.8 24.8 25.2 27.5  28.3  28.3  27.9  31.6  32.2  32.1 32.3 30.0  28.8
------------------------------------------------------------------------------
1/  Modifications in the calculation of feed price ratio are a result of Prices
    Paid program changes initiated in January 1995, using a different procedure.
    NASS uses fixed composition rations common to dairy and poultry production
    as established by University Animal Nutritionists'.  The methodology
    utilizes major raw feed component prices from the NASS agricultural
    commodity prices published monthly.  The major feed components of corn and
    soybeans account for 83 to 91 percent of the total ingredients in the
    rations. See footnotes 3/, 4/, 7/, and 8/ for Ration Composition per 100
    pounds. The contribution for feed additives and antibiotics are held
    constant.
2/  Simple average of monthly ratios for calendar year.
 
 
 
 
 
             Feed Price Ratios, Monthly, United States,
                  January 1988 - December 1998 1/
--------------------------------------------------------------------------------
     :                                                                  :
Year :Jan :Feb : Mar: Apr : May : Jun : Jul : Aug : Sep : Oct : Nov :Dec:Average
     :                                                                  :  2/
--------------------------------------------------------------------------------
     :                 Hog-Corn Feed Ratio 6/
     :
1988 :24.3 25.0 22.7  22.3  23.9  19.5  16.2  16.9  15.7  15.0  14.4 15.7  19.3
1989 :15.7 15.6 15.1  14.4  16.1  17.9  18.6  20.1  19.0  21.0  20.1 21.2  17.9
1990 :20.5 20.8 21.6  21.4  23.4  22.9  23.2  23.3  23.4  25.9  23.2 21.5  22.5
1991 :22.0 22.5 21.5  21.0  22.7  23.7  23.9  22.0  19.9  18.9  16.6 16.6  20.9
1992 :15.3 16.3 15.7  16.5  18.1  18.9  19.1  20.5  19.5  20.5  20.8 21.2  18.5
1993 :20.3 22.0 22.1  21.0  21.9  23.0  20.6  21.0  21.6  20.6  17.3 15.1  20.5
1994 :16.1 17.2 16.2  16.1  16.4  16.4  18.4  19.4  16.2  15.4  14.1 14.5  16.4
1995 :16.8 17.5 16.4  15.1  15.3  16.8  17.6  18.5  18.0  16.4  13.9 14.2  16.4
1996 :13.8 13.8 13.9  12.9  13.7  13.4  13.2  13.9  15.4  19.3  20.5 21.1  15.4
1997 :20.0 19.9 17.7  19.2  21.6  22.6  24.3  22.1  20.0  18.6  18.0 16.5  20.0
1998 :14.1 14.1 13.7  14.8  18.1  18.6  16.8  18.6  16.1  14.6   9.7  7.3  14.7
     :
     :
     :                Market Egg-Feed Ratio 7/
     :
1988 : 8.2  7.5  8.0   6.9   6.0   5.5  6.9   7.1   8.3   7.7   8.0   8.2   7.3
1989 : 8.3  8.2 11.1   9.0   8.4   8.8  9.2  11.6  11.8  12.1  13.6  14.3  10.5
1990 :14.3 11.5 13.0  11.0   8.5   9.0  7.9   9.9  10.9  12.1  12.4  12.3  11.1
1991 :13.2 11.1 12.6  10.0   8.6   8.8 10.4   9.8   9.4   9.7   9.9  11.2  10.4
1992 : 8.4  7.8  7.4   7.6   6.7   7.0  7.3   8.1   9.6   9.3  11.2  11.1   8.4
1993 :10.5 10.3 11.7  10.6   9.1   9.8  8.2   8.9   8.1   8.8   8.8   8.2   9.4
1994 : 7.9  8.0  8.4   7.7   7.2   7.0  8.0   9.0   9.2   8.9  10.3   9.9   8.5
1995 : 9.4  9.3  9.0   8.9   7.5   7.6  8.0   8.5   8.9   8.6  10.1  10.0   8.8
1996 : 9.8  8.7  9.1   7.9   6.5   6.7  6.3   6.9   8.1   9.3  11.3  12.5   8.6
1997 :10.1  9.9  8.6   7.4   7.1   6.6  8.2   7.8   9.3   8.7  11.4  11.0   8.8
1998 :10.1  8.3  9.4   8.5   6.7   8.0  7.9  10.8  10.7  11.3  12.6  12.8   9.7
     :
     :
     :                 Broiler-Feed Ratio 8/
     :
1988 : 4.6  4.3  4.4   4.4   4.9   4.5  4.7   4.9   4.7   4.5   4.5   4.5   4.6
1989 : 4.3  4.4  4.9   5.0   5.8   5.6  5.3   5.4   5.7   4.9   4.7   4.4   5.0
1990 : 4.7  5.3  5.6   4.9   5.1   5.0  5.3   4.8   5.2   4.4   4.4   4.6   4.9
1991 : 4.8  4.8  4.6   4.7   4.8   5.0  5.3   5.1   5.0   5.0   4.8   4.7   4.9
1992 : 4.7  4.6  4.6   4.5   4.9   4.7  5.4   5.7   5.3   5.7   5.7   5.4   5.1
1993 : 5.3  5.4  5.4   5.4   5.6   5.6  5.2   5.3   5.5   5.3   5.0   4.6   5.3
1994 : 4.5  4.5  4.7   4.8   5.1   5.1  5.6   5.7   5.8   5.8   5.6   5.4   5.2
1995 : 5.3  5.3  5.2   5.1   5.0   5.0  5.1   5.5   5.5   5.1   5.0   4.6   5.1
1996 : 4.7  4.2  4.0   3.8   3.9   4.3  4.1   4.1   4.4   5.0   5.3   5.4   4.4
1997 : 5.0  4.8  4.4   42   4.2   4.5  5.1   5.2   5.2   4.8   4.6   4.4   4.7
1998 : 4.6  4.7  5.0   5.3   5.5   6.1  6.7   8.1   8.2   7.7   7.1   6.7   6.3
--------------------------------------------------------------------------------
3/  Number of pounds of 16 percent protein mixed dairy feed (corn-51 pounds,
    soybeans-8 pounds, alfalfa hay-41 pounds) equal in value to one pound of all
    milk.
4/  Number of pounds of turkey grower feed (corn-51 pounds, soybeans-28 pounds,
    all wheat-21 pounds) equal in value to one pound of turkey, live weight.
5/  Number bushels of corn equal in value to 100 pounds of steer & heifers, live
    weight.
6/  Number of bushels of corn equal in value to 100 pounds of all hogs, live
    weight.
7/  Number of pounds of laying feed (corn-75 pounds, soybeans-25 pounds) equal
    in value to one dozen market eggs.
8/  Number of pounds of broiler grower feed (corn-58 pounds, soybeans-42 pounds)
    equal in value to one pound of broiler, live weight.
 
 
 
          Prices Paid: Fuels, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :                   Gasoline, Unleaded 2/
                    :-----------------------------------------------------------
      Region 1/     :  Pumped at Service Station  :        Bulk Delivery
                    :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                    Dollars per Gallon
                    :
Appalachian         : 1.11    1.20   1.21    1.03   1.09    1.24   1.24    1.06
Corn Belt           : 1.10    1.20   1.17    1.03   1.11    1.27   1.25    1.10
Delta States        : 1.10    1.18   1.21    1.03   1.05    1.20   1.20    1.04
Lake States         : 1.15    1.27   1.22    1.09   1.16    1.32   1.30    1.16
Mountain            : 1.19    1.27   1.32    1.16   1.18    1.29   1.34    1.17
Northeast           : 1.15    1.23   1.26    1.08   1.17    1.30   1.33    1.17
Northern Plains     : 1.15    1.26   1.26    1.08   1.12    1.31   1.30    1.13
Pacific             : 1.22    1.36   1.41    1.18   1.19    1.43   1.46    1.23
Southeast           : 1.10    1.20   1.21    1.03   1.09    1.18   1.19    1.02
Southern Plains     : 1.10    1.20   1.20    1.03   1.07    1.22   1.22    1.05
--------------------------------------------------------------------------------
United States       : 1.12    1.22   1.23    1.06   1.11    1.26   1.26    1.09
--------------------------------------------------------------------------------
 
 
 
 
 
 
          Prices Paid: Fuels, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :        Diesel Fuel,         : L.P. Gas (Propane, Butane,
                    :    Bulk Delivery, 3/ 4/     : etc.), Bulk Delivery, 3/ 4/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                    Dollars per Gallon
                    :
Appalachian         : 0.770  0.880   0.890  0.760   0.960  0.990   1.01   0.900
Corn Belt           : 0.780  0.940   0.880  0.750   0.700  0.790   0.800  0.730
Delta States        : 0.670  0.820   0.760  0.650   0.880  0.930   0.990  0.900
Lake States         : 0.830  0.980   0.910  0.790   0.720  0.800   0.840  0.740
Mountain            : 0.770  0.890   0.940  0.770   0.700  0.760   0.810  0.720
Northeast           : 0.850  1.02    0.960  0.810   1.10   1.17    1.21   1.05
Northern Plains     : 0.740  0.920   0.840  0.710   0.570  0.660   0.690  0.620
Pacific             : 0.810  1.00    1.04   0.820   0.980  1.00    1.16   0.920
Southeast           : 0.780  0.900   0.830  0.720   0.710  0.810   1.02   0.900
Southern Plains     : 0.700  0.860   0.790  0.680   0.720  0.770   0.810  0.740
--------------------------------------------------------------------------------
United States       : 0.766  0.920   0.874  0.740   0.734  0.804   0.852  0.764
--------------------------------------------------------------------------------
1/  Description of farm production regions on page B-53.
2/  Includes Federal, State, and local per gallon taxes.
3/  Excludes state road taxes, but includes applicable state and local per
    gallon taxes.
4/  Excludes federal excise tax.
 
 
 
 
           Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :        Alfalfa Meal         :       Alfalfa Pellets
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Cwt
                    :
Appalachian         : 12.50  14.20   14.70  15.70   13.50  15.10   15.30  15.70
Corn Belt           : 11.80  11.80   13.30  13.50   11.60  12.00   13.10  13.40
Delta States        : 11.40  11.40   13.00  13.70   12.50  12.80   13.00  13.00
Lake States         : 11.70  12.10   13.40  13.40   12.00  12.30   13.40  13.60
Mountain            : 10.60  12.30   13.50  14.20   11.00  11.50   12.50  12.60
Northeast           : 12.80  13.90   15.70  16.10   13.90  14.60   16.30  16.50
Northern Plains     :  9.80   9.90   11.40  11.40    9.50   9.70   10.80  10.80
Pacific             : 14.20  15.20   16.70  16.40   13.50  13.40   14.50  14.60
Southeast           : 12.30  13.50   13.10  13.90   13.20  13.80   14.40  14.80
Southern Plains     : 12.10  12.00   13.40  13.30   11.70  12.20   12.90  12.90
--------------------------------------------------------------------------------
United States       : 11.80  12.30   13.60  13.80   12.00  12.40   13.40  13.60
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
          Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :                             :  Beef Cattle Concentrate,
                    :            Bran             :       32-36%  Protein
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    : ----- Dollars per Cwt -----    ---- Dollars per Ton ----
                    :
Appalachian         : 11.80  13.60   13.90  13.80    273    328     321    276
Corn Belt           : 10.30  11.90   13.70  13.10    270    331     360    303
Delta States        : 12.30  13.30   13.80  14.00    246    262     263    258
Lake States         :  9.70  11.80   12.90  12.80    266    339     364    305
Mountain            : 12.90  13.40   14.90  14.10    253    326     321    282
Northeast           : 10.00  12.50   13.20  12.60    255    287     324    293
Northern Plains     : 10.20  12.30   13.10  13.20    251    304     310    286
Pacific             : 14.80  15.70   17.20  17.10    242    334     343    340
Southeast           : 13.00  15.60   16.10  15.40    242    315     293    288
Southern Plains     : 12.00  15.00   15.40  15.10    225    282     272    262
--------------------------------------------------------------------------------
United States       : 11.20  13.00   14.20  13.80    251    316     325    292
--------------------------------------------------------------------------------
1/  Description of farm production regions on page B-53.
 
 
 
 
          Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :                             :      Cottonseed Meal,
                    :          Corn Meal          :         41% Protein
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Cwt
                    :
Appalachian         :  7.70  10.30    9.20   8.60   13.60  16.30   17.00  15.90
Corn Belt           :  6.80   9.90    8.50   7.20   14.80  16.60   17.10  15.50
Delta States        :  8.50  11.50    9.70   9.10   12.00  14.40   14.50  13.90
Lake States         :  6.30   8.70    7.30   6.70   17.40  17.10   16.70  17.60
Mountain            :  9.90  11.50   10.30  10.90   16.30  18.40   18.50  18.80
Northeast           :  8.40  11.30   10.90  10.20   11.00  13.50   13.50  11.50
Northern Plains     :  6.40   9.70    7.80   7.60   11.90  13.20   14.50  12.80
Pacific             : 12.00  13.40   12.90  12.50   17.90  21.10   22.10  20.30
Southeast           :  9.80  11.80   10.60  10.10   13.70  16.30   16.60  15.00
Southern Plains     :  8.60  11.80   10.60   9.40   12.00  14.30   14.90  13.70
--------------------------------------------------------------------------------
United States       :  7.86  10.60    9.30   8.57   14.20  16.80   17.20  16.00
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
 
          Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         Dairy Feed,         :         Dairy Feed,
                    :       14% Protein 2/        :       16% Protein 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
Appalachian         :                                174    211     209    185
Corn Belt           :  173    222     206    180     181    240     229    203
Delta States        :  157    203     187    173     168    212     203    185
Lake States         :  161    218     200    182     172    226     212    190
Mountain            :  181    247     238    209     195    252     251    228
Northeast           :                                175    226     216    199
Northern Plains     :  148    217     212    192     168    235     221    202
Pacific             :  155    202     187    182     162    210     187    174
Southeast           :  144    192     190    179     169    239     246    209
Southern Plains     :  164    223     221    204     190    227     226    209
--------------------------------------------------------------------------------
United States       :  162    216     202    186     174    225     215    194
--------------------------------------------------------------------------------
1/  Description of farm production regions on page B-53.
2/  Complete ration feed, fed without mixing or supplementation.
 
 
 
 
          Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         Dairy Feed,         :         Dairy Feed,
                    :       18% Protein 2/        :       20% Protein 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
Appalachian         :  177    220     229    192     181    221     217    188
Corn Belt           :  194    262     247    224     201    262     265    225
Delta States        :  178    216     213    202     183    209     209    196
Lake States         :
Mountain            :
Northeast           :  183    236     229    204     187    243     243    211
Northern Plains     :
Pacific             :
Southeast           :  178    238     216    202     173    224     212    192
Southern Plains     :
--------------------------------------------------------------------------------
United States       :  183    238     230    206     186    239     238    207
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
 
          Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :      Dairy Concentrate      :          Hog Feed,
                    :         32% Protein         :    14-18% Protein 2/ 3/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
Appalachian         :  277    312     338    298     228    268     262    255
Corn Belt           :  295    357     379    321     209    248     250    221
Delta States        :  241    290     311    262     214    263     244    230
Lake States         :  284    353     379    309     199    241     243    213
Mountain            :  264    305     361    318     242    272     284    270
Northeast           :  255    289     334    278     207    254     256    241
Northern Plains     :  288    336     362    314     182    262     246    234
Pacific             :  251    278     293    290     200    254     243    224
Southeast           :  241    309     306    278     235    290     280    262
Southern Plains     :  211    261     277    248     222    264     273    255
--------------------------------------------------------------------------------
United States       :  276    333     362    302     210    252     252    227
--------------------------------------------------------------------------------
1/  Description of farm production regions on page B-53.
2/  Complete ration feed, fed without mixing or supplementation.
3/  Excluding pig starter.
 
 
 
 
          Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :       Hog Concentrate       :
                    :       38-42% Protein        :         Stock Salt
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :  ---- Dollars per Ton ----    ---- Dollars per 50 LB ----
                    :
Appalachian         :  320    357     386    349    4.50    4.60   4.60    4.80
Corn Belt           :  288    352     389    306    3.70    3.80   4.00    3.90
Delta States        :  290    345     366    321    3.30    3.30   3.30    3.30
Lake States         :  287    339     393    300    3.80    3.90   3.90    3.90
Mountain            :  338    384     438    401    3.60    3.70   3.70    3.80
Northeast           :  298    356     407    366    5.30    5.10   5.40    5.50
Northern Plains     :  280    340     371    333    2.70    2.80   2.80    2.80
Pacific             :  296    326     343    333    3.70    3.80   4.00    4.10
Southeast           :  311    368     403    372    4.10    4.20   4.20    4.10
Southern Plains     :  300    349     377    351    3.50    3.50   3.50    3.50
--------------------------------------------------------------------------------
United States       :  292    351     389    317    3.76    3.82   3.92    3.91
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
            Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :                             :
                    :       Liquid Molasses       :      Broiler Grower 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    : ----- Dollars per Cwt -----    ---- Dollars per Ton ----
                    :
Appalachian         : 11.10  13.20   13.00  12.90    208    264     283    284
Corn Belt           : 13.40  13.70   14.90  14.20    251    315     297    264
Delta States        :  9.00   9.40    9.10   9.00    198    261     240    240
Lake States         : 11.50  11.60   11.50  12.00    242    307     319    276
Mountain            : 11.80  13.80   13.40  12.80
Northeast           :  9.20   9.40    9.40   9.40    199    291     293    273
Northern Plains     :  9.20   9.70   10.40   9.90
Pacific             : 15.40  15.80   14.40  14.20    190    299     286    271
Southeast           :  9.30   9.60   10.20  10.20    170    238     258    246
Southern Plains     :  8.10   8.50    8.80   8.70    247    309     351    291
--------------------------------------------------------------------------------
United States       : 11.30  11.80   12.20  11.90    195    265     270    257
--------------------------------------------------------------------------------
1/  Description of farm production regions on page B-53.
2/  Complete ration feed, fed without mixing or supplementation.
 
 
 
 
            Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :                             :
                    :      Chick Starter 2/       :       Laying Feed 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
Appalachian         :  237    315     272    262     197    243     223    214
Corn Belt           :  251    322     322    284     207    272     273    225
Delta States        :  211    285     265    245     169    238     224    184
Lake States         :  261    326     324    285     204    279     273    237
Mountain            :                                235    273     271    256
Northeast           :  199    293     297    280     199    243     260    216
Northern Plains     :                                215    266     251    240
Pacific             :  181    309     304    299     184    282     240    236
Southeast           :  202    246     283    269     192    234     239    226
Southern Plains     :  236    286     304    296     204    276     266    245
--------------------------------------------------------------------------------
United States       :  212    280     284    268     195    258     251    224
--------------------------------------------------------------------------------
 
 
 
            Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :                             :        Soybean Meal,
                    :      Turkey Grower 2/       :         44% Protein
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :  ---- Dollars per Ton ----    ----- Dollars per Cwt -----
                    :
Appalachian         :  223    280     264    241    13.50  16.60   18.50  17.10
Corn Belt           :  236    313     314    272    10.80  14.50   16.70  12.00
Delta States        :  248    335     311    310    13.40  15.70   17.70  16.20
Lake States         :  252    296     297    263    10.10  14.40   16.40  11.50
Mountain            :  261    317     319    283    18.00  19.80   22.70  21.30
Northeast           :  238    299     287    269    12.80  15.80   18.00  14.20
Northern Plains     :  248    329     302    262    11.10  14.50   16.50  13.00
Pacific             :  238    335     309    283    20.60  22.00   24.00  21.90
Southeast           :  251    294     305    313    15.20  17.50   19.70  17.40
Southern Plains     :  254    353     356    363    14.20  16.70   18.40  17.20
--------------------------------------------------------------------------------
United States       :  242    312     305    278    12.40  15.60   17.70  14.30
--------------------------------------------------------------------------------
1/  Description of farm production regions on page B-53.
2/  Complete ration feed, fed without mixing or supplementation.
 
 
 
 
            Prices Paid: Feed, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                 :                     Trace Mineral Blocks
    Region 1/    :--------------------------------------------------------------
                 :     1995     :     1996      :     1997      :     1998
--------------------------------------------------------------------------------
                 :                      Dollars per 50 Lb.
                 :
Appalachian      :     5.20           5.20            5.30            5.30
Corn Belt        :     4.90           5.00            5.40            5.10
Delta States     :     4.50           4.60            4.50            4.50
Lake States      :     4.80           4.80            4.90            4.90
Mountain         :     4.50           4.50            4.70            4.90
Northeast        :     6.70           6.60            6.70            6.60
Northern Plains  :     4.10           4.20            4.20            4.20
Pacific          :     4.60           4.70            4.70            4.90
Southeast        :     4.70           4.80            4.80            4.70
Southern Plains  :     4.60           4.60            4.50            4.60
--------------------------------------------------------------------------------
United States    :     4.85           4.90            5.05            4.98
--------------------------------------------------------------------------------
1/  Description of farm production regions on page B-53.
 
 
                 Prices Paid: Feed, United States, April 1993-98
--------------------------------------------------------------------------------
          Item         : Unit : 1993  : 1994  : 1995  :  1996  :  1997  : 1998
--------------------------------------------------------------------------------
                       :      :                     Dollars
                       :      :
Alfalfa Meal           : Cwt  : 11.10   12.00   11.80    12.30    13.60   13.80
Alfalfa Pellets        : Cwt  : 11.20   12.20   12.00    12.40    13.40   13.60
Bran                   : Cwt  : 10.90   11.30   11.20    13.00    14.20   13.80
Beef Cattle Conc.      :      :
  32-36% Protein       : Ton  :261     275     251      316      325     292
Corn Meal              : Cwt  :  7.18    8.03    7.86    10.60     9.30    8.57
Cottonseed Meal, 41%   : Cwt  : 14.60   15.70   14.20    16.80    17.20   16.00
                       :      :
Dairy Feed             :      :
  14% Protein 1/       : Ton  :167     171     162      216      202     186
  16% Protein 1/       : Ton  :179     187     174      225      215     194
  18% Protein 1/       : Ton  :184     197     183      238      230     206
  20% Protein 1/       : Ton  :187     198     186      239      238     207
  32% Protein Conc.    : Ton  :285     304     276      333      362     302
                       :      :
Hog Feed               :      :
  14-18% Protein 1/ 2/ : Ton  :198     219     210      252      252     227
  38-42% Protein Conc. : Ton  :305     317     292      351      389     317
                       :      :
Molasses, Liquid       : Ton  : 10.30   11.00   11.30    11.80    12.20   11.90
                       :      :
Poultry Feed           :      :
  Broiler Grower 1/    : Ton  :209     224     195      265      270     257
  Chick Starter  1/    : Ton  :224     234     212      280      284     268
  Laying Feed    1/    : Ton  :201     215     195      258      251     224
  Turkey Grower  1/    : Ton  :248     257     242      312      305     278
                       :      :
Soybean Meal, 44%      : Cwt  : 13.20   14.10   12.40    15.60    17.70   14.30
Stock Salt             : 50 Lb:  3.57    3.74    3.76     3.82     3.92    3.91
Trace Mineral Blocks   : 50 Lb:   3/     4.78    4.85     4.90     5.05    4.98
--------------------------------------------------------------------------------
1/ Complete ration feed, fed without mixing or supplementation.
2/ Excluding pig starter.
3/ Not surveyed.
 
 
 
                Prices Paid: Chicks and Turkey Poults, By Type,
                     United States, Annual Average 1993-98
------------------------------------------------------------------------------
             :                    Chicks                 :
             :-------------------------------------------:       Turkey
    Year     :     Broiler Type     :        Egg-Type    :       Poults
             :     Straight-Run     :        Pullets     :
-------------:----------------------------------------------------------------
             :                Dollars Per 100              Dollars Per Poult
             :
    1993     :        18.60                   53.80               1.05
    1994     :        19.30                   49.70               1.06
    1995     :        18.60                   49.80               1.06
    1996     :        18.60                   53.80               1.10
    1997     :        19.70                   53.10               1.08
    1998     :        20.40                   54.50               1.15
 -----------------------------------------------------------------------------
 
 
 
                Prices Paid : Feeder and Stocker Cattle and Calves,
                            United States, 1993-98
-------------------------------------------------------------------------------
Year : Jan : Feb : Mar : Apr : May : Jun : Jul : Aug : Sep : Oct : Nov : Dec
-------------------------------------------------------------------------------
     :                         Dollars per Cwt
     :
1993 :89.00             89.60             89.50             87.70
1994 :86.30             83.30             77.80             74.30
1995 :78.60 74.80 70.40 66.50 64.40 66.90 66.90 66.30 65.80 65.00 62.20 64.00
1996 :59.10 57.70 56.00 52.70 54.20 58.20 60.60 61.50 63.70 61.20 63.60 63.80
1997 :67.70 70.90 71.30 75.00 77.50 77.80 83.20 80.60 80.70 79.80 79.40 81.50
1998 :80.50 80.30 78.00 80.30 77.50 73.70 68.70 69.40 66.00 71.80 72.50 71.70
-------------------------------------------------------------------------------
 
 
 
 
 
                           Prices Paid:  Feeder Pigs,
                             United States, 1993-98
--------------------------------------------------------------------------------
Year : Jan : Feb : Mar : Apr : May : Jun :  Jul : Aug : Sep : Oct :  Nov :  Dec
--------------------------------------------------------------------------------
     :                         Dollars per Cwt
     :
1993 : 76.50            107                76.00             87.00
1994 : 67.50             95.00             59.50             45.50
1995 : 56.00             77.50             55.00             67.50
1996 : 61.50 67.00 74.00 72.00 67.00 62.00 58.50 79.00 82.50 96.50 102   103
1997 :103   108   111   125   118   109   109   100    89.00 80.00  74.50 70.50
1998 : 62.50 74.00 62.50 64.00 66.50 64.00   1/
--------------------------------------------------------------------------------
1/Monthly Feeder pig price discontinued.
 
 
 
                 Prices Paid:  Feeder Pigs, Major States 1/, 1996-98 2/
--------------------------------------------------------------------------------
   :           1996         :           1997           :        1998 3/
   :----------------------------------------------------------------------------
   : Feb : May :  Aug : Nov :  Feb :  May :  Aug : Nov :  Feb : May : Aug : Nov
--------------------------------------------------------------------------------
   :                               Dollars Per Cwt
   :
GA :60.00 56.50 61.00  81.50  78.50  83.50  66.00 76.00  65.00 58.00 41.00 35.00
IL :71.00 77.00 85.00  99.00 115.00 121.00 107.00 90.00  82.50 79.50 59.00 42.50
IN :76.50 83.50 88.00 102.00 122.00 122.00 106.00 91.00  82.50 80.00 66.00 48.00
IA :79.00 81.00 92.50 106.00 115.00 128.00 111.00 95.50  91.00 81.00 67.00 52.00
   :
KS :60.50 78.50 89.00 100.00 115.00 134.00 106.00 73.50  70.50 83.00 49.00 33.50
KY :58.00 50.00 72.50  79.00 117.00 110.00  85.50 68.00  59.00 58.00 39.00 22.00
MI :79.50 83.00 74.50  88.00 101.00 102.00  97.50 89.50  85.00 87.00 66.50 53.00
MN :76.50 93.00 97.00 108.00 122.00 131.00 110.00 97.00  94.00 88.50 64.50 63.00
   :
MO :64.00 57.00 73.00  83.50 107.00 114.00  96.00 73.00  86.00 66.00 60.00 36.00
NE :81.00 83.50 93.00  98.00 120.00 122.00 113.00 92.50  81.00 82.50 68.50 46.00
NC :75.50 75.50 73.50  78.50  95.50 103.00  91.00 78.50  85.00 79.00 64.00 35.00
OH :64.50 69.00 82.00  95.50 117.00 119.00 102.00 88.50  86.50 82.00 58.00 50.00
   :
PA :84.50 96.00 97.00 109.00 106.00 115.00  99.00 86.00  76.00 75.00 70.00 37.00
SD :70.00 76.00 87.00 102.00 106.00 110.00 107.00 92.50  80.00 72.00 59.00 48.00
WI :72.50 78.00 78.00  90.00 117.00 118.00  97.00 86.00  75.50 74.00 50.00 32.00
--------------------------------------------------------------------------------
1/  Based on survey data reported by producers, except Kentucky where
    administrative data are used.
2/  Entire month.
3/  Data series discontinued for 1999.
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         0-15-40 2/          :         0-18-36 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :                                177    184     180    190
Mountain            :
North Central       :  179    186     182    189
Northeast           :
Northern Plains     :
Northwest           :
South Central       :                                177    182     180    192
Southeast           :
Southwest           :
--------------------------------------------------------------------------------
United States       :  179    186     182    189     177    183     180    191
--------------------------------------------------------------------------------
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         0-20-20 2/          :         3-10-30 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  190    198     184    198
Mountain            :
North Central       :                                167    170     164    165
Northeast           :  193    198     204    205
Northern Plains     :
Northwest           :
South Central       :  180    195     196    187
Southeast           :  161    176     174    184
Southwest           :
--------------------------------------------------------------------------------
United States       :  184    194     185    195     167    170     164    165
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         5-10-10 2/          :         5-10-15 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :                                164    172     163    167
Mountain            :
North Central       :
Northeast           :  165    179     158    158
Northern Plains     :
Northwest           :
South Central       :
Southeast           :  147    151     152    146     157    171     157    167
Southwest           :
--------------------------------------------------------------------------------
United States       :  150    155     153    148     159    171     159    167
--------------------------------------------------------------------------------
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         5-10-30 2/          :         5-20-20 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :                                179    196     185    190
Mountain            :
North Central       :
Northeast           :
Northern Plains     :
Northwest           :
South Central       :
Southeast           :  170    181     174    177
Southwest           :
--------------------------------------------------------------------------------
United States       :  170    181     174    177     179    196     185    190
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :          6-6-6 2/           :          6-6-18 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :
Mountain            :
North Central       :
Northeast           :
Northern Plains     :
Northwest           :
South Central       :
Southeast           :  192    175     178    188     197    193     193    214
Southwest           :
--------------------------------------------------------------------------------
United States       :  192    175     178    188     197    193     193    214
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         6-12-12 2/          :         6-24-24 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  159    167     159    156     220    221     206    217
Mountain            :
North Central       :                                218    232     225    228
Northeast           :                                232    236     234    243
Northern Plains     :
Northwest           :
South Central       :
Southeast           :
Southwest           :
--------------------------------------------------------------------------------
United States       :  159    167     159    156     219    232     224    228
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :          8-8-8 2/           :          8-20-5 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :
Mountain            :
North Central       :
Northeast           :
Northern Plains     :                                202    215     218    218
Northwest           :
South Central       :
Southeast           :  155    161     160    155
Southwest           :                                217    217     220    230
--------------------------------------------------------------------------------
United States       :  155    161     160    155     213    217     219    226
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         8-32-16 2/          :         9-23-30 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :
Mountain            :
North Central       :  235    249     240    235     207    220     210    214
Northeast           :
Northern Plains     :  233    265     236    242
Northwest           :
South Central       :
Southeast           :
Southwest           :
--------------------------------------------------------------------------------
United States       :  235    251     239    236     207    220     210    214
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :          10-3-3 2/          :          10-6-4 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :
Mountain            :  110    146     146      3/
North Central       :
Northeast           :                                163    181     180    164
Northern Plains     :
Northwest           :
South Central       :
Southeast           :
Southwest           :
--------------------------------------------------------------------------------
United States       :  110    146     146       3/     163    181     180    164
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         10-10-10 2/         :         10-20-10 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  151    148     148    145
Mountain            :
North Central       :                                196    207     217    206
Northeast           :  179    178     178    176     220    227     217    217
Northern Plains     :
Northwest           :
South Central       :                                195    212     203    192
Southeast           :  177    180     179    179
Southwest           :
--------------------------------------------------------------------------------
United States       :  172    176     173    172     204    217     209    202
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
3/  Insufficient data.
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         10-20-20 2/         :         10-34-0 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :
Mountain            :                                261    257     263    270
North Central       :                                246    252     251    254
Northeast           :  223    228     225    225     287    288     260    275
Northern Plains     :                                247    247     247    253
Northwest           :                                304    301     296    314
South Central       :                                239    236     229    238
Southeast           :  218    223     221    217
Southwest           :                                268    283     281    291
--------------------------------------------------------------------------------
United States       :  221    226     224    222     252    255     253    260
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         11-52-0 2/          :         13-13-13 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :                                200    207     195    201
Mountain            :  272    305     286    278
North Central       :  269    307     278    273     214    223     223    210
Northeast           :  289    301     286    279
Northern Plains     :  261    294     269    263
Northwest           :  302    332     318    315
South Central       :                                193    194     188    183
Southeast           :
Southwest           :  320    349     342    334
--------------------------------------------------------------------------------
United States       :  278    310     289    283     200    205     196    197
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         15-15-15 2/         :         16-0-13 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  201    209     201    198
Mountain            :
North Central       :                                165    171     175    160
Northeast           :  229    233     230    220
Northern Plains     :
Northwest           :
South Central       :
Southeast           :
Southwest           :  334    348     356    345
--------------------------------------------------------------------------------
United States       :  235    242     239    231     165    171     175    160
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :          16-4-8 2/          :         16-6-12 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :
Mountain            :
North Central       :
Northeast           :
Northern Plains     :
Northwest           :
South Central       :                                186    184     177    170
Southeast           :  226    231     230    236
Southwest           :
--------------------------------------------------------------------------------
United States       :  226    231     230    236     186    184     177    170
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         16-16-16 2/         :         16-20-0 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :
Mountain            :                                216    232     216    215
North Central       :
Northeast           :
Northern Plains     :                                220    241     251    256
Northwest           :  266    290     272    279     243    259     244    251
South Central       :                                220    216     210    203
Southeast           :
Southwest           :                                259    290     278    280
--------------------------------------------------------------------------------
United States       :  266    290     272    279     242    259     247    250
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         17-17-17 2/         :        18-46-0 (DAP)
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :                                265    286     265    264
Mountain            :                                273    303     289    283
North Central       :                                262    297     277    266
Northeast           :                                284    297     283    271
Northern Plains     :                                258    283     257    253
Northwest           :                                320    357     304    308
South Central       :  217    224     211    202     254    278     250    247
Southeast           :  224    240     232    221     272    302     278    274
Southwest           :                                321    358     340    334
--------------------------------------------------------------------------------
United States       :  222    236     226    216     263    294     272    264
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
    Prices Paid:  Fertilizer Blends, Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :         19-19-19 2/         :          24-8-0 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  229    239     223    218
Mountain            :
North Central       :  234    244     232    218
Northeast           :  255    243     255    246
Northern Plains     :
Northwest           :
South Central       :                                207    189     180    162
Southeast           :
Southwest           :
--------------------------------------------------------------------------------
United States       :  240    242     233    222     207    189     180    162
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
 
 
                 Prices Paid:  Nitrogenous Fertilizer Materials,
                    Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :      Ammonium Nitrate,      :     Anhydrous Ammonia,
                    :       33.5% Nitrogen        :       82% Nitrogen 2/
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  220    235     222    191     335    309     301    249
Mountain            :  223    229     233    199     335    319     313    261
North Central       :  218    220     218    179     335    309     314    256
Northeast           :  259    263     270    217
Northern Plains     :  206    225     226    181     323    287     288    237
Northwest           :  235    253     244    201     446    419     391    381
South Central       :  214    216     211    180     298    267     266    222
Southeast           :  236    249     242    222     368    340     307    252
Southwest           :  254    284     286    259     327    381     359    353
--------------------------------------------------------------------------------
United States       :  223    233     227    193     330    303     303    253
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
      Prices Paid:  Nitrogenous Fertilizer Materials and Soil Conditioner,
                    Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :        Aqua Ammonia,        :     Limestone, Ground,
      Region 1/     :      22%-25% Nitrogen       :       Spread on field
                    :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :                               21.20  21.90   20.70  21.00
Mountain            :
North Central       :                               13.40  13.00   13.70  13.70
Northeast           :                               22.30  23.30   27.60  29.80
Northern Plains     :
Northwest           :  123    117     110    121
South Central       :                               24.40  23.90   25.70  26.60
Southeast           :                               28.10  25.70   26.30  27.10
Southwest           :  101    111     111    116
--------------------------------------------------------------------------------
United States       :  109    113     111    118    17.90  17.50   18.20  18.50
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
            Prices Paid:  Potash and Nitrogenous Fertilizer Materials
                    Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :     Muriate of Potash,      :
                    :   (Potassium Chloride) 2/   :     Nitrate of Soda, 2/
      Region 1/     :         60-62% K2O          :        16% Nitrogen
                    :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  167    159     153    167     251    259     266    276
Mountain            :  165    163     162    167
North Central       :  152    151     150    161
Northeast           :
Northern Plains     :  157    153     154    160
Northwest           :  188    185     181    198
South Central       :  151    147     147    159
Southeast           :  170    167     166    180     247    255     265    264
Southwest           :
--------------------------------------------------------------------------------
United States       :  155    153     152    163     248    256     265    266
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
                 Prices Paid:  Nitrogenous Fertilizer Materials,
                    Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :    Nitrogen Solution, 2/    :    Nitrogen Solution, 2/
                    :        28% Nitrogen         :        30% Nitrogen
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  158    158     146    125
Mountain            :
North Central       :  158    171     153    129
Northeast           :                                202    209     172    144
Northern Plains     :  161    158     150    122
Northwest           :
South Central       :  159    155     151    131
Southeast           :                                164    177     158    133
Southwest           :  206    254     234    206
--------------------------------------------------------------------------------
United States       :  162    171     157    133     169    182     160    134
--------------------------------------------------------------------------------
 
 
 
 
 
 
 
 
 
                 Prices Paid:  Nitrogenous Fertilizer Materials
                    Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :    Nitrogen Solution, 2/    :   Sulfate of Ammonia, 2/
                    :        32% Nitrogen         :    20.5%-21.0% Nitrogen
      Region 1/     :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  161    164     151    129
Mountain            :                                194    192     197    196
North Central       :  181    183     176    145     182    182     181    179
Northeast           :
Northern Plains     :  188    181     174    144
Northwest           :  226    233     224    204     187    186     187    202
South Central       :  173    171     162    140     171    158     162    153
Southeast           :  178    181     160    144
Southwest           :  218    237     223    197     183    200     199    195
--------------------------------------------------------------------------------
United States       :  183    185     175    148     182    184     185    187
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
 
          Prices Paid:  Phosphate and Nitrogenous Fertilizer Materials,
                    Regions and United States, April 1995-98
--------------------------------------------------------------------------------
                    :   Triple Superphosphate,    :          Urea, 2/
      Region 1/     :        44%-46% P205         :      45%-46% Nitrogen
                    :-----------------------------------------------------------
                    : 1995  : 1996 : 1997  : 1998 : 1995  : 1996 : 1997  : 1998
--------------------------------------------------------------------------------
                    :                      Dollars per Ton
                    :
E South Central     :  233    254     244    250     267    271     245    185
Mountain            :  251    263     274    267     270    285     272    199
North Central       :  230    256     255    248     260    274     257    194
Northeast           :  254    265     266    264     316    325     287    221
Northern Plains     :  228    266     253    241     267    273     247    183
Northwest           :  268    282     267    287     285    312     312    237
South Central       :  225    241     238    233     260    265     233    182
Southeast           :  232    257     268    267
Southwest           :  326    323     337    338     315    351     342    280
--------------------------------------------------------------------------------
United States       :  234    258     257    253     266    278     257    195
--------------------------------------------------------------------------------
1/  Description of fertilizer regions on page B-54.
2/  Items left blank were not surveyed.
 
 
 
 
               Prices Paid:  Fertilizer and Agricultural Limestone
                          United States, April 1993-98
--------------------------------------------------------------------------------
          Item 1/         :  1993  :  1994  :  1995  :  1996  :  1997  :  1998
--------------------------------------------------------------------------------
                          :                   Dollars per Ton
                          :
 0-15-40                  :
 0-18-36                  :          168      177      183      180      191
 0-20-20                  : 167      173      184      194      185      195
 3-10-30                  :          162      167      170      164      165
 5-10-10                  : 142      140      150      155      153      148
 5-10-15                  : 146      158      159      171      159      167
 5-10-30                  :          159      170      181      174      177
                          :
 5-20-20                  : 155      167      179      196      185      190
 6- 6- 6                  : 155      181      192      175      178      188
 6- 6-18                  :          203      197      193      193      214
 6-12-12                  : 151      148      159      167      159      156
 6-24-24                  : 190      200      219      232      224      228
 8- 8- 8                  :          148      155      161      160      155
 8-20- 5                  :          241      213      217      219      226
                          :
 8-32-16                  : 199      212      235      251      239      236
 9-23-30                  :          186      207      220      210      214
10- 3- 3                  :          130      110      146      146       2/
10- 6- 4                  :          173      163      181      180      164
10-10-10                  : 154      159      172      176      173      172
10-20-10                  : 174      185      204      217      209      202
10-20-20                  : 186      191      221      226      224      222
                          :
10-34- 0                  : 217      230      252      255      253      260
11-52- 0                  : 217      233      278      310      289      283
13-13-13                  : 177      184      200      205      196      197
15-15-15                  : 196      205      235      242      239      231
16- 0-13                  :          160      165      171      175      160
16- 4- 8                  :          214      226      231      230      236
16- 6-12                  :          163      186      184      177      170
                          :
16-16-16                  :          241      266      290      272      279
16-20- 0                  : 211      224      242      259      247      250
17-17-17                  :          202      222      236      226      216
18-46- 0 (DAP)            : 199      224      263      294      272      264
19-19-19                  :          205      240      242      233      222
24- 8- 0                  :          161      207      189      180      162
                          :
Ammonium Nitrate          : 186      196      223      233      227      193
Anhydrous Ammonia         : 213      243      330      303      303      253
Aqua Ammonia              :  88.90    88.90   109      113      111      118
Limestone, Spread on field:  17.70    17.60    17.90    17.50    18.20    18.50
Muriate of Potash         :
  60-62% K2O              : 146      146      155      153      152      163
Nitrate of Soda           : 238      241      248      256      265      266
Nitrogen Solutions        :
  28% N                   : 129      138      162      171      157      133
  30% N                   : 137      137      169      182      160      134
  32% N                   : 141      155      183      185      175      148
Sulfate of Ammonia        : 157      170      182      184      185      187
Superphosphate, Triple    :
  44-46% P205             : 190      212      234      258      257      253
Urea 44-46%               : 202      207      266      278      257      195
--------------------------------------------------------------------------------
1/  Items with blanks were added in April 1994.
2/  Insufficient Data.
 
 
 
              Prices Paid:  Agricultural Chemicals, United States,
                           April 1995-98
--------------------------------------------------------------------------------
                  Item 1/                 :Unit : 1995  : 1996  : 1997  : 1998
--------------------------------------------------------------------------------
                                          :     :            Dollars
                                          :     :
Fungicides                                :     :
Basic Copper Sulfate 53% WP               : Lb  :  1.24    1.31    1.29    1.28
Benomyl (Benlate), 50% WP                 : Lb  : 18.00   18.30   18.20   18.30
Calcium Polysulfide (Lime Sulfur) Liq.Conc: Gal :  5.96    5.94    6.14    6.39
Captain 50% WP                            : Lb  :  3.31    3.30    3.25    3.36
Chlorothalonil (Bravo), 6#/Gal EC         : Gal : 52.50   55.90   57.00   55.80
                                          :     :
Copper Hydroxide (KOCIDE 101), 77% WP     : Lb  :  2.51    2.58    2.56    2.53
Dodine (Cyprex), 65% WP                   : Lb  :  9.18    9.96    9.74   10.40
Ferbam (Carbamate), 76% WP                : Lb  :  4.08    4.20    4.08    3.88
Fosethyl-al (Aliette), 80% WP             : Lb  : 15.40   16.10   13.30   12.70
Iprodione (Rovral), 50% WP                : Lb  : 23.00   23.30   22.80   23.20
                                          :     :
Mancozeb (Dithane 80% WP,Manzate 75% DF)  : Lb  :  3.11    3.23    3.32    3.35
Maneb 80% WP                              : Lb  :  2.70    2.98    3.13    3.11
Metalaxyl (Ridomil), 2#/Gal EC            : Gal :170     172     177     180
Myclobutanil (Systhane, Nova, Rally),     :     :
  40% WP                                  : Lb  : 69.10   73.90   71.90   70.00
Oxytetraycline (Mycoshield), 17% WP       : Lb  : 14.70   15.90   16.20   18.00
                                          :     :
Rubigan (Fenarimol), 1#/Gal EC            : Gal :293     314     301     314
Sulfur 95% WP                             : Lb  :  0.348   0.363   0.335   0.305
Triforine (Funginex), 1.6#/Gal EC         : Gal : 86.90   89.90   91.00   92.70
Triadimefon (Bayleton), 50% WP            : Lb  : 60.10   61.70   63.60   66.70
Ziram 76% WP                              : Lb  :  2.78    2.85    2.98    2.88
                                          :     :
Fumigants                                 :     :
Methl Bromide (Terr-o-gas 98)             : Lb  :  2.85    2.96    3.24    3.17
                                          :     :
Herbicides                                :     :
2,4-D, 4#/Gal EC                          : Gal : 14.20   14.80   14.90   14.90
Acetochlor(Harness, Surpass) 6.4-7#/Gal EC: Gal :           2/    69.20   66.40
Alachlor (Lasso), 4#/Gal EC               : Gal : 28.10   28.70   25.30   25.70
Atrazine (AAtrex), 4#/Gal L               : Gal : 14.40   14.50   13.80   13.70
Bentazon (Basagran), 4#/Gal EC            : Gal : 73.10   74.80   76.30   78.60
Butylate (Sutan), 6.7#/Gal EC             : Gal : 18.00   20.80   19.60   21.10
                                          :     :
Chlorimuron-ethyl (Classic), 25% DF       : Oz  : 18.50   18.60   19.00   12.90
Chlorsulfuron (Glean), 75% DF             : Oz  : 17.80   19.10   17.70   18.20
Cyanazine (Bladex), 4#/Gal EC             : Gal : 28.30   29.40   30.00   31.60
DCPA (Dacthal), 75% WP                    : Lb  :  7.40    7.93    8.31   12.10
Dicamba (Banvel), 4#/Gal EC               : Gal : 87.50   90.20   93.40   94.10
                                          :     :
Diuron (Karmex, Diurex), 80% WP           : Lb  :  5.14    5.20    5.25    5.26
EPTC (Eptam, Eradicane), 6.7-7#/Gal EC    : Gal : 26.60   29.00   30.50   32.30
Glyphosate (Roundup), 4#/Gal EC           : Gal : 54.10   55.70   56.70   56.30
Imazaquin (Scepter), 1.5#/Gal EC          : Gal :214     210     225        3/
Linuron (Lorox, Linex), 50% DF            : Lb  : 10.90   11.70   12.00   11.90
                                          :     :
MCPA, 4#/Gal EC                           : Gal : 15.90   16.80   16.80   16.90
Metolachlor (Dual), 8#/Gal EC             : Gal : 67.70   69.40   69.50   72.60
Metribuzin (Lexone or Sencor), 75% DF     : Lb  : 27.50   27.70   27.70   22.00
MSMA (Super Arsonade), 4-6# Gal EC        : Gal : 23.80   23.60   24.70   24.30
--------------------------------------------------------------------------------
See footnotes at end of table.                                       --continued
 
 
 
              Prices Paid:  Agricultural Chemicals, United States,
                     April 1995-98 (Continued)
--------------------------------------------------------------------------------
                  Item 1/                 :Unit : 1995  : 1996  : 1997  : 1998
--------------------------------------------------------------------------------
                                          :     :            Dollars
                                          :     :
Herbicides (Continued)                    :     :
Napropamide (Devrinol), 50% WP            : Lb  :  8.17    8.66    8.93    9.21
Paraquat (Gramoxone Extra), 2.5#/Gal EC   : Gal : 35.00   36.20   37.80   39.00
Pendimethalin (Prowl), 3.3#/Gal EC        : Gal : 28.90   29.20   29.40   29.60
Sethoxydim (Poast), 1.5#/Gal EC           : Gal :112     112     101      89.60
Simazine (Princep), 4#/Gal EC             : Gal : 18.20   18.40   18.20   18.50
Terbacil (Sinbar), 80% WP                 : Lb  : 26.00   26.70   26.40   27.40
Trifluralin (Treflan), 4#/Gal EC          : Gal : 32.80   32.60   31.40   29.90
                                          :     :
Insecticides                              :     :
Acephate (Orthene), 75% SP                : Lb  : 11.60   12.00   12.80   12.50
Aldicarb (Temik), 15% G                   : Lb  :  3.65    3.62    3.70    3.70
Azinphos-Methyl (Guthion), 50% WP         : Lb  :  8.57    8.66    8.62    8.97
Bt (Dipel 2X), WP                         : Lb  : 13.20   12.50   12.30   12.10
                                          :     :
Carbaryl (Sevin), 80% WP                  :     :  4.59    4.64    4.76    4.96
Carbofuran (Furadan), 15% G               : Lb  :  1.91    1.99    1.99    2.24
Chlorpyrifos (Lorsban), 4#/Gal EC         : Gal : 49.30   51.10   50.70   51.00
Cyfluthrin (Baythroid) 2#/Gal EC          : Gal :450     489     479     486
Cypermethrin (Ammo, Cymbush),             :     :
                     2.5-3#/Gal EC        : Gal :260     256     252     264
Diazinon, 4#/Gal EC                       : Gal : 35.00   36.50   36.10   34.90
Dicofol (Kelthane), 35% WP                : Lb  :  9.34    9.98   10.20   10.60
Dicrotophos (Bidrin), 8#/Gal EC           : Gal : 87.00   87.30   88.60   86.80
Dimethoate (Cygon), 2.67#/Gal EC          : Gal : 27.00   31.20   32.90   34.70
Disulfoton (Di-Syston), 8#/Gal EC         : Gal : 72.80   75.40   76.30   79.50
                                          :     :
Endosulfan (Thiodan, Phaser),3#/Gal EC    : Gal : 39.70   40.30   39.10   39.40
Esfenvalerate (Asana XL),.66#/Gal EC      : Gal :
Ethion 4#/Gal EC                          : Gal : 36.80   35.70   38.60   41.60
Fonofos (Dyfonate II), 20% G              : Lb  :  1.99    1.95    2.04    2.03
Imidacloprid (Admire, Provado),           :     :
                   1.6-2#/Gal EC          : Gal :           2/   537     552
Malathion, 5#/Gal EC                      : Gal : 22.60   23.20   24.10   25.00
Methidathion (Supracide), 2#/Gal EC       : Gal : 48.70   52.20   50.60   55.70
Methomyl (Lannate L), 1.81 #/Gal          : Gal : 44.10   47.00   48.00   46.70
Methyl Parathion, 4#/Gal EC               : Gal : 27.30   27.50   27.30   29.40
Oil                                       : Gal :  5.09    4.99    5.13    5.32
                                          :     :
Oxamyl (Vydate-L), 2#/Gal L               : Gal : 62.40   61.90   61.80   63.50
Oxydemeton-Methyl (Metasystox-R),         :     :
                      2#/Gal EC           : Gal : 60.70   64.10   63.10   66.70
Oxthioquinox (Morestan), 25% WP           : Lb  :
Phorate (Thimet), 20% G                   : Lb  :  1.98    2.03    2.14    2.24
Phosmet (Imidan, Prolate), 50% WP         : Lb  :  4.91    5.44    5.79    6.22
Propargite (Comite, Omite), 30% WP        : Lb  :  5.89    6.21    6.49    6.41
Synthetic Pyrethroids,                    :     :
  (Pounce, Ambush), 2-3.2 #/Gal EC        : Gal :154     156     159     162
Terbufos (Counter), 15% G                 : Lb  :  1.91    2.20    2.31    2.56
Zeta-Cypermethrin (Fury), 1.5 #/Gal EC    : Gal :           2/   280     290
                                          :     :
Other                                     :     :
Gibberellic Acid (RyzUp,Pro-Gibb)4.0%     : Gal :227     208     202     189
Nad Napthalene Acetamide                  :     :
            (Amid-Thin W), 8.4% WP        : Lb  : 56.20   55.80   61.50   62.80
--------------------------------------------------------------------------------
1/  Formulation abbreviations:  EC - Emulsifiable Concentrate, DF - Dry
    Flowable, DG - Dry Granular, G - Granular, L - Liquid, S - Solution, SP -
    Soluble Powder, and WP - Wettable Powder.
2/  Added in 1997.
3/  Discontinued in 1998.
 
 
 
 
                    Field Seeds:  Prices Paid, United States,
                          April, 1995-1998
-----------------------------------------------------------------------------
            Item                  : Unit:  1995  :  1996  :  1997   :  1998
-----------------------------------------------------------------------------
                                  :     :              Dollars
GRASSES                           :     :
  Bluegrass, Kentucky             :     :
    Proprietary, Including Merion : Lb  :   2.28     2.43     2.24      2.16
    Public and Common             : Lb  :   1.59     1.72     1.53      1.52
  Fescue, Tall                    : Cwt :  88.10   109      148       101
                                  :     :
  Orchardgrass                    : Cwt : 148      141      119       116
  Rye Grass, Annual               : Cwt :  67.60    58.80    57.90     65.30
  Sudangrass                      : Cwt :  51.80    51.90    51.40     53.70
  Timothy                         : Cwt :  71.00    76.00    73.00     71.20
                                  :     :
LEGUMES                           :     :
  Alfalfa                         :     :
    Proprietary                   : Cwt : 274      277      282       288
    Public and Common             : Cwt : 168      185      185       205
                                  :     :
  Clover                          :     :
    Ladino                        : Lb  :   3.20     3.18     3.07      3.08
    Red                           : Cwt : 134      172      184       194
                                  :     :
  Lespedeza                       :     :
    Korean                        : Cwt :  66.00    99.00    90.00     89.00
    Striate, Kobe                 : Cwt :  95.60   125       112       108
    Sericea                       : Cwt : 178      291      220       290
                                  :     :
ROW CROPS                         :     :
  Corn, Hybrid                    :  1/ :  77.10    77.70    83.50     86.90
  Cottonseed                      : Cwt :  68.20    73.00    74.90     79.30
  Flax                            : Bu  :   8.00     8.14     9.31     10.00
  Grain Sorghum, Hybrid           : Cwt :  78.70    84.00    92.00     96.00
                                  :     :
  Peanuts                         : Cwt :  79.50    82.00    81.75     83.60
  Potatoes                        : Cwt :   7.90    10.30     7.60      9.10
  Soybeans                        : Bu  :  13.40    14.80    16.10     17.15
  Sunflower                       : Cwt : 297      313      355       380
                                  :     :
SMALL GRAINS                      :     :
  Barley, Spring                  : Bu  :   5.37    6.49      6.13      6.04
  Oats, Spring                    : Bu  :   4.51    5.19      5.32      5.02
  Rice                            : Cwt :  15.10   17.50     19.00     19.50
  Wheat, Spring                   : Bu  :   7.12    8.10      7.30      6.85
  Wheat, Winter                   : Bu  :   7.80    8.50     10.00      8.25
------------------------------------------------------------------------------
1/  80,000 kernels.
 
 
 
 
 
                    Prices Paid: Farm Machinery and Tractors,
                          United States, April 1993-98
--------------------------------------------------------------------------------
          Item and Unit         : 1993  : 1994  : 1995  : 1996  : 1997  : 1998
--------------------------------------------------------------------------------
                                :                    Dollars
                                :
Baler, Square, Pick-Up,         :
  Square, Automatic Tie,        :
  Conventional Size Bales       :
      Under 200 Lbs             : 12,200 12,700   13,300  13,800  14,600  15,200
  Round, 1200-1500 Lb bale      : 15,300 15,900   16,600  17,100  16,900  17,300
  Round, 1900-2200 Lb bale      :                           1/    21,600  22,300
                                :
Chisel Plow, Maxiumum 1 Foot    :
  Depth of Tillage, Chisel or   :
  Sweep Type, Drawn or Mounted, :
    16-20 Foot                  :  9,160 10,300    9,520  10,300  11,300  11,700
                                :
Combine, Self Propelled with    :
  Grain Head,                   :
    Extra-Large capacity        :                           1/   155,000 162,000
    Large capacity              :          1/    130,000 137,000 135,000 140,000
                                :
Corn Head for combine, 6-Row    :          1/     20,100  20,800  21,700  22,400
Corn Head for combine, 8-Row    :                           1/    28,500  29,000
                                :
Cotton Picker, Self Propelled,  :
  with spindle, 4-Row           :          1/    183,000 192,000 195,000 198,000
                                :
Cultivator, Row Crop,           :
  Front or Rear Mounted,        :
    6-Row                       :  4,600  4,740    4,880   5,410   5,680   5,900
    12-Row, Flexible            :  9,570 10,200   11,200  11,900  12,500  13,500
                                :
Disk Harrow, Tandem, Drawn 2/   :
  15-17 Foot                    :  9,460 10,300   10,400  10,900  12,100  12,200
  18-20 Foot                    : 13,200 13,900   14,600  15,700  16,100  16,600
                                :
Elevator, Portable, Without     :
  Power Unit, Auger Type,       :
    8 Inch Diameter, 60 Foot    :          1/      3,590   3,760   3,660   3,660
                                :
Feed Grinder-Mixer, Trailer     :
  Mounted, P.T.O. Operated      : 10,600 11,300   11,700  11,800  12,200  12,900
                                :
Field Cultivator, Mounted       :
  or Drawn,                     :
    17-19 Foot                  :  6,580  6,980    7,580   8,280   9,060   9,670
    20-25 Foot, Flexible        :  9,800 10,900   11,400  12,100  12,500  13,500
                                :
Forage Harvester, P.T.O., Shear :
  Bar Type, Class II or III,    :
  99    2.24
Chlorpyrifos (Lorsban), 4#/Gal EC         : Gal : 49.30   51.10   50.70   51.00
Cyfluthrin (Baythroid) 2#/Gal EC          : Gal :450     489     479     486
Cypermethrin (Ammo, Cymbush),             :     :
                     2.5-3#/Gal EC        : Gal :260     256     252     264
Diazinon, 4#/Gal EC                       : Gal : 35.00   36.50   36.10   34.90
Dicofol (Kelthane), 35% WP                : Lb  :  9.34    9.98   10.20   10.60
Dicrotophos (Bidrin), 8#/Gal EC           : Gal : 87.00   87.30   88.60   86.80
Dimethoate (Cygon), 2.67#/Gal EC          : Gal : 27.00   31.20   32.90   34.70
Disulfoton (Di-Syston), 8#/Gal EC         : Gal : 72.80   75.40   76.30   79.50
                                          :     :
Endosulfan (Thiodan, Phaser),3#/Gal EC    : Gal : 39.70   40.30   39.10   39.40
Esfenvalerate (Asana XL),.66#/Gal EC      : Gal :
Ethion 4#/Gal EC                          : Gal : 36.80   35.70   38.60   41.60
Fonofos (Dyfonate II), 20% G              : Lb  :  1.99    1.95    2.04    2.03
Imidacloprid (Admire, Provado),           :     :
                   1.6-2#/Gal EC          : Gal :           2/   537     552
Malathion, 5#/Gal EC                      : Gal : 22.60   23.20   24.10   25.00
Methidathion (Supracide), 2#/Gal EC       : Gal : 48.70   52.20   50.60   55.70
Methomyl (Lannate L), 1.81 #/Gal          : Gal : 44.10   47.00   48.00   46.70
Methyl Parathion, 4#/Gal EC               : Gal : 27.30   27.50   27.30   29.40
Oil                                       : Gal :  5.09    4.99    5.13    5.32
                                          :     :
Oxamyl (Vydate-L), 2#/Gal L               : Gal : 62.40   61.90   61.80   63.50
Oxydemeton-Methyl (Metasystox-R),         :     :
                      2#/Gal EC           : Gal : 60.70   64.10   63.10   66.70
Oxthioquinox (Morestan), 25% WP           : Lb  :
Phorate (Thimet), 20% G                   : Lb  :  1.98    2.03    2.14    2.24
Phosmet (Imidan, Prolate), 50% WP         : Lb  :  4.91    5.44    5.79    6.22
Propargite (Comite, Omite), 30% WP        : Lb  :  5.89    6.21    6.49    6.41
Synthetic Pyrethroids,                    :     :
  (Pounce, Ambush), 2-3.2 #/Gal EC        : Gal :154     156     159     162
Terbufos (Counter), 15% G                 : Lb  :  1.91    2.20    2.31    2.56
Zeta-Cypermethrin (Fury), 1.5 #/Gal EC    : Gal :           2/   280     290
                                          :     :
Other                                     :     :
Gibberellic Acid (RyzUp,Pro-Gibb)4.0%     : Gal :227     208     202     189
Nad Napthalene Acetamide                  :     :
            (Amid-Thin W), 8.4% WP        : Lb  : 56.20   55.80   61.50   62.80
--------------------------------------------------------------------------------
1/  Formulation abbreviations:  EC - Emulsifiable Concentrate, DF - Dry
    Flowable, DG - Dry Granular, G - Granular, L - Liquid, S - Solution, SP -
    Soluble Powder, and WP - Wettable Powder.
2/  Added in 1997.
3/  Discontinued in 1998.
 
 
 
 
                    Field Seeds:  Prices Paid, United States,
                          April, 1995-1998
-----------------------------------------------------------------------------
            Item                  : Unit:  1995  :  1996  :  1997   :  1998
-----------------------------------------------------------------------------
                                  :     :              Dollars
GRASSES                           :     :
  Bluegrass, Kentucky             :     :
    Proprietary, Including Merion : Lb  :   2.28     2.43     2.24      2.16
    Public and Common             : Lb  :   1.59     1.72     1.53      1.52
  Fescue, Tall                    : Cwt :  88.10   109      148       101
                                  :     :
  Orchardgrass                    : Cwt : 148      141      119       116
  Rye Grass, Annual               : Cwt :  67.60    58.80    57.90     65.30
  Sudangrass                      : Cwt :  51.80    51.90    51.40     53.70
  Timothy                         : Cwt :  71.00    76.00    73.00     71.20
                                  :     :
LEGUMES                           :     :
  Alfalfa                         :     :
    Proprietary                   : Cwt : 274      277      282       288
    Public and Common             : Cwt : 168      185      185       205
                                  :     :
  Clover                          :     :
    Ladino                        : Lb  :   3.20     3.18     3.07      3.08
    Red                           : Cwt : 134      172      184       194
                                  :     :
  Lespedeza                       :     :
    Korean                        : Cwt :  66.00    99.00    90.00     89.00
    Striate, Kobe                 : Cwt :  95.60   125       112       108
    Sericea                       : Cwt : 178      291      220       290
                                  :     :
ROW CROPS                         :     :
  Corn, Hybrid                    :  1/ :  77.10    77.70    83.50     86.90
  Cottonseed                      : Cwt :  68.20    73.00    74.90     79.30
  Flax                            : Bu  :   8.00     8.14     9.31     10.00
  Grain Sorghum, Hybrid           : Cwt :  78.70    84.00    92.00     96.00
                                  :     :
  Peanuts                         : Cwt :  79.50    82.00    81.75     83.60
  Potatoes                        : Cwt :   7.90    10.30     7.60      9.10
  Soybeans                        : Bu  :  13.40    14.80    16.10     17.15
  Sunflower                       : Cwt : 297      313      355       380
                                  :     :
SMALL GRAINS                      :     :
  Barley, Spring                  : Bu  :   5.37    6.49      6.13      6.04
  Oats, Spring                    : Bu  :   4.51    5.19      5.32      5.02
  Rice                            : Cwt :  15.10   17.50     19.00     19.50
  Wheat, Spring                   : Bu  :   7.12    8.10      7.30      6.85
  Wheat, Winter                   : Bu  :   7.80    8.50     10.00      8.25
------------------------------------------------------------------------------
1/  80,000 kernels.
 
 
 
 
 
                    Prices Paid: Farm Machinery and Tractors,
                          United States, April 1993-98
--------------------------------------------------------------------------------
          Item and Unit         : 1993  : 1994  : 1995  : 1996  : 1997  : 1998
--------------------------------------------------------------------------------
                                :                    Dollars
                                :
Baler, Square, Pick-Up,         :
  Square, Automatic Tie,        :
  Conventional Size Bales       :
      Under 200 Lbs             : 12,200 12,700   13,300  13,800  14,600  15,200
  Round, 1200-1500 Lb bale      : 15,300 15,900   16,600  17,100  16,900  17,300
  Round, 1900-2200 Lb bale      :                           1/    21,600  22,300
                                :
Chisel Plow, Maxiumum 1 Foot    :
  Depth of Tillage, Chisel or   :
  Sweep Type, Drawn or Mounted, :
    16-20 Foot                  :  9,160 10,300    9,520  10,300  11,300  11,700
                                :
Combine, Self Propelled with    :
  Grain Head,                   :
    Extra-Large capacity        :                           1/   155,000 162,000
    Large capacity              :          1/    130,000 137,000 135,000 140,000
                                :
Corn Head for combine, 6-Row    :          1/     20,100  20,800  21,700  22,400
Corn Head for combine, 8-Row    :                           1/    28,500  29,000
                                :
Cotton Picker, Self Propelled,  :
  with spindle, 4-Row           :          1/    183,000 192,000 195,000 198,000
                                :
Cultivator, Row Crop,           :
  Front or Rear Mounted,        :
    6-Row                       :  4,600  4,740    4,880   5,410   5,680   5,900
    12-Row, Flexible            :  9,570 10,200   11,200  11,900  12,500  13,500
                                :
Disk Harrow, Tandem, Drawn 2/   :
  15-17 Foot                    :  9,460 10,300   10,400  10,900  12,100  12,200
  18-20 Foot                    : 13,200 13,900   14,600  15,700  16,100  16,600
                                :
Elevator, Portable, Without     :
  Power Unit, Auger Type,       :
    8 Inch Diameter, 60 Foot    :          1/      3,590   3,760   3,660   3,660
                                :
Feed Grinder-Mixer, Trailer     :
  Mounted, P.T.O. Operated      : 10,600 11,300   11,700  11,800  12,200  12,900
                                :
Field Cultivator, Mounted       :
  or Drawn,                     :
    17-19 Foot                  :  6,580  6,980    7,580   8,280   9,060   9,670
    20-25 Foot, Flexible        :  9,800 10,900   11,400  12,100  12,500  13,500
                                :
Forage Harvester, P.T.O., Shear :
  Bar Type, Class II or III,    :
    With Pick-Up Attachment     : 21,100 23,000   22,000  22,600  23,500  24,200
    With Row Crop Unit, 2-Row   :          1/     24,700  25,100  26,000  26,200
                                :
Forage Harvester, Self Propelled:
  Shear Bar, 4-6 Row Crop       :                           1/   177,000 191,000
--------------------------------------------------------------------------------
See footnotes at end of table.                                       --continued
 
 
 
 
                    Prices Paid: Farm Machinery and Tractors,
                    United States, April 1993-98  (Continued)
--------------------------------------------------------------------------------
          Item and Unit         : 1993  : 1994  : 1995  : 1996  : 1997  : 1998
--------------------------------------------------------------------------------
                                :                    Dollars
                                :
Front-End Loader, Hydraulic,    :
  Tractor Mounted 1800-2500 Lb. :
    Capacity, 60 Inch Bucket    :          1/     4,680   4,660   4,860   4,910
                                :
Grain Drill, Most Common Spacing:
  Plain, 15-17 Openers          : 7,300   7,750   8,830   8,640  10,200  10,600
  Press, 23-25 Openers          :11,300  11,300  11,500  13,300  14,400  16,300
  With Fertilizer Attachment,   :
    20-24 Openers               : 9,350   9,480   9,920  10,500  11,700  12,700
  Min/No-Till W/Fert. Attach.,  :
    15 Foot                     :19,300  23,900  23,300  24,600  25,300  26,200
                                :
Hayrake, Side-Delivery, or      :
  Wheel Rake, Traction Drive,   :
    8-12 Foot Working Width     : 3,670   3,780   3,980   4,040   4,240   4,410
                                :
Hay Tedder, 15-18 Foot          : 3,630   3,830   3,890   4,000   4,120   4,130
                                :
Manure Spreader, Conveyor Type, :
  P.T.O. 2-wheel, with Tires    :
    141-190 Bushel Capacity     :          1/     5,590   5,830   6,250   6,330
    225-300 Bushel Capacity     :          1/     7,600   8,090   8,440   8,610
                                :
Mower-Conditioner, Pull Type,   :
  PTO, Sickle(Cutter)Bar or Disc:
    8-10 Foot                   :10,700  11,600  11,800  12,000  12,200  12,600
    14-16 Foot                  :                          1/    18,900  19,700
                                :
Mower, Mounted or Drawn,        :
  7-8 Foot Sickle (Cutter) Bar  : 3,500   3,640   3,990   3,940   4,130   4,220
  13-14 Foot Sickle (Cutter) Bar:                          1/    11,600  13,000
                                :
Planter, Row Crop,              :
  with Fertilizer Attachment,   :
    4-Row                       :11,900  12,300  12,400  13,700  13,300  14,200
    8-Row                       :21,000  22,500  22,700  24,400  25,800  25,700
    24-Row                      :                          1/    89,000  87,200
    12-Row, Conservation  (for  :
            No-Till Conditions) :34,600  37,800  38,600  41,100  43,900  44,300
                                :
Rotary Hoe, 20-25 Foot          : 5,320   5,140   5,230   5,260   5,700   5,940
Rotary Cutter, 7-8 Foot         : 2,800   2,680   2,760   2,670   2,860   2,810
                                :
Sprayer, Field Crop, Power,     :
  Boom Type, (Exclude Self-     :
  Propelled and Orchard)        :
    Tractor Mounted, with 300   :
      Gallon Spray Tank         : 3,300   3,490   3,820   3,880   4,290   4,350
    Trailer Type, with 500-700  :
      Gallon Spray Tank         : 6,000   6,760   7,860   8,560   9,650   9,950
--------------------------------------------------------------------------------
See footnotes at end of table.                                       --continued
 
 
 
 
                    Prices Paid: Farm Machinery and Tractors,
                    United States, April 1993-98  (Continued)
--------------------------------------------------------------------------------
          Item and Unit         : 1993  : 1994  : 1995  : 1996  : 1997  : 1998
--------------------------------------------------------------------------------
                                :                    Dollars
                                :
Tractor, 2 Wheel Drive,         :
   30-39   P.T.O. horsepower    :14,200  14,100  14,400   15,000  15,400  15,300
   50-59   P.T.O. horsepower    :19,200  19,700  20,100   20,600  21,200  21,800
   70-89   P.T.O. horsepower    :28,500  29,200  30,700   30,900  31,800  32,800
                                :
  110 - 129  P.T.O. horsepower  :51,600  53,600  54,000   55,400  57,400  59,500
  140 - 159  P.T.O. horsepower  :63,600  68,500  70,000   71,500  74,800  77,100
  190 - 220  P.T.O. horsepower  :                           1/   102,000 105,000
                                :
Tractor, 4-Wheel Drive,         :
  200 - 280  P.T.O. horsepower  :94,100  96,100  98,700  100,000 111,000 116,000
                                :
                                :
Wagon, Gravity Unload, W/Box    :
 and Running Gear, and Tires,   :
 Without Side Extensions,       :
   200-400 Bushel Capacity      :          1/     3,640    3,520   3,720   3,870
                                :
Wagon, Running Gear, W/O Box,   :
  8-10 Ton Capacity             :          1/     1,610    1,620   1,690   1,680
                                :
Windrower, Self-Propelled,      :
  14-16 Foot                    :36,400  44,600  45,800   46,900  52,100  54,500
--------------------------------------------------------------------------------
1/  Not surveyed.
2/  With hydraulic lift, transport wheels, and tires.
 
 
 
 
****************************************************************************
*   The data presented in the folling tables are calculated and published  *
*   for use by the Forest Service, USDA and the Bureau of Land Management, *
*   USDI in computing Public Land Grazing Fees.                            *
****************************************************************************
 
 1998 Prices Paid Index for Beef Cattle Production (1964-68=100) 1/: 514
 
1/ The Index of Prices Paid by Farmers and Ranchers for Beef Cattle
   Production input items is for the period of November 1997 through
   October 1998.  The components of this index include the production
   indexes of Fuels & Energy, Farm & Motor Supplies, Building & Fencing
   Materials, Interest, Farm Wage Rates, and Farm Services. These
   components are weighted to the overall index value by their importance
   in the cost of producing beef cattle, the weights are unchanged from
   a year earlier.
 
                   Cattle: Prices Received, Selected States, 1998  1/
------------------------------------------------------------------------------
           State                 :               Beef Cattle
------------------------------------------------------------------------------
                                 :             Dollars Per Cwt
    9 Great Plains States 2/     :                  62.75
   11 Western States 3/          :                  60.01
   16 Western States 4/          :                  62.15
   17 Western States 5/          :                  62.12
------------------------------------------------------------------------------
   1/  Average for November 1997 through October 1998, except NV, UT, and WA
       which are marketing year averages.
   2/  CO, KS, NE, NM, ND, OK, SD, TX, and WY.
   3/  AZ, CA, CO, ID, MT, NM, NV, OR, UT, WA, AND WY.
   4/  Eleven Western States plus KS, NE, ND, OK, and SD.
   5/  Sixteen Western States plus TX.
 
 
 
        Other Hay, Baled: Prices Received, Selected States,
                Marketing Year Average, 1996-1998 1/
-------------------------------------------------------------------------------
     Region              :                   3-Year Avg
-------------------------------------------------------------------------------
                         :                Dollars Per Ton
Appalachia  2/           :                      64.30
Corn Belt  3/            :                      69.50
Florida                  :                      90.70
Lake States 4/           :                      65.90
Northeast   5/           :                      98.20
Southeast/Delta 6/       :                      55.50
-------------------------------------------------------------------------------
1/  Prices provided to the Forest Service, USDA to compute Eastern National
Forest grazing fees.
2/  KY, NC, TN, VA, and WV.
3/  IL, IN, MO, and OH.
4/  MI, MN, and WI.
5/  ME, NH, NY, PA and VT.
6/  AL, AR, GA, LA, MS, and SC.
 
 
 
 
           Grazing Fee Rates for Cattle by Selected States and Regions
--------------------------------------------------------------------------------
              :                     Survey Average Rates 1/
              :-----------------------------------------------------------------
     State    :   Animal Unit 2/    :      Cow-Calf       :      Per Head
              :-----------------------------------------------------------------
              :   1997   :   1998   :   1997   :   1998   :   1997   :   1998
--------------------------------------------------------------------------------
              :                        Dollars Per Month
              :
AZ            :   6.50       6.70       8.50       9.50       7.90       8.30
CA            :  10.60      11.50      13.00      14.50      12.00      12.90
CO            :  11.30      11.80      13.60      13.90      10.60      11.50
ID            :  10.40      10.80      12.50      12.80      11.20      11.50
KS            :  10.50      12.90      12.80      14.80       9.80      11.90
MT            :  12.30      12.60      13.90      14.30      13.20      13.30
NE            :  18.80      19.00      22.20      23.00      18.50      19.00
NV            :   9.00       9.10      12.00      12.00       9.50       9.70
NM            :   8.79       8.80      10.30       9.75       9.00       9.70
ND            :   9.30      10.20      11.00      11.40      10.00      11.10
OK            :   8.00       9.00       8.70       9.50       7.50       8.00
OR            :  10.20      11.10      11.50      12.80       9.85      11.40
SD            :  14.00      14.20      16.40      16.50      14.40      14.80
TX            :   9.00       9.00      10.00       9.50       8.00       9.00
UT            :   9.00      10.00      11.10      11.30      11.00      11.10
WA            :   9.00      10.00       9.60      10.50       9.30      10.50
WY            :  12.00      11.90      14.00      13.80      12.20      12.30
              :
 17-State 3/  :  11.00      11.40      12.70      13.00      10.80      11.60
 16-State 4/  :  11.70      12.30      13.70      14.30      11.80      12.50
 11-State 5/  :  10.70      11.10      12.60      13.00      11.30      11.80
  9-State 6/  :  11.00      11.50      12.80      13.00      10.60      11.40
--------------------------------------------------------------------------------
1/  The average rates are estimates (rates over $10.00 are rounded to the
    nearest dime) based on survey indications of monthly lease rates for
    private, non-irrigated grazing land from the January Agricultural Survey.
2/  Includes animal unit plus cow-calf rates. Cow-calf rate converted to animal
    unit (AUM) using (1 aum=cow-calf *0.833).
3/  Seventeen State:  All States.
4/  Sixteen State:  All States except Texas.
5/  Eleven State:  AZ, CA, CO, ID, MT, NV, NM, OR, UT, WA, WY.
6/  Nine State:  CO, KS, NE, NM, ND, OK, SD, TX, WY.
 
 
 
 
                          Report Features
 
Listed below are the commodity specialists in the Estimates Division of the
National Agricultural Statistics Service to contact for additional information.
 
                           Crops Branch
 
C. Ray Halley, Chief                                 (202) 720-2127
 
   Field Crops Section
   Brad Parks, Head                                  (202) 720-3843
 
       Rhonda Brandt - Corn                          (202) 720-9526
       Herman Ellison - Barley, Peanuts, Rice        (202) 720-7688
       Lance Honig - Hay, Sorghum                    (202) 720-3234
       Roger Latham - Cotton                         (202) 720-5944
       Mark E. Miller - Oats                         (202) 720-7621
       Jerry Ramirez - Oilseeds                      (202) 690-7369
       Vaughn Siegenthaler - Wheat                   (202) 720-8068
 
   Fruit and Vegetable Section
   Dean Groskurth, Head                              (202) 720-3843
 
       Arvin Budge - Potatoes                        (202) 720-4285
       Dave DeWalt - Citrus                          (202) 720-5412
       Steve Gunn - Apples, Non-Citrus Fruits        (202) 720-4288
       Howard Hill - Grapes, Tobacco                 (202) 720-7235
       Jeffery Kissel - Dry Beans, Peaches, Pears    (202) 690-0270
       Biz Wallingsford - Vegetables, Strawberries   (202) 720-2157
 
   Commodity Prices Coordinator
   Charles Van Lahr                                  (202) 720-5446
       Kirby Cavett - Prices Received Indexes        (202) 690-3237
 
                  Livestock and Economic Branch
 
Robert W. Milton, Chief                              (202) 720-3570
 
   Livestock Section
   Dan Kerestes, Head                                (202) 720-4447
 
       James Hand - Sheep, Lambs, Milk               (202) 690-3236
       Greg Matli - Hogs                             (202) 720-3106
       Greg Thessen - Cattle                         (202) 720-3040
 
   Poultry and Specialty Commodities Section
   Debra Kenerson, Head                              (202) 720-6351
 
       Dan Boostrum - Eggs                           (202) 720-3244
       Tom Krutchen - Broilers, Honey                (202) 690-4870
       John Lange - Turkeys                          (202) 720-8784
 
   Farm Inputs Section (Prices Paid)
   Mark Harris, Head                                 (202) 720-4214
 
       Kim Nielsen - Prices Paid Indexes, Feed,
                     Fertilizer, Agricultural Chemicals,
                     Seeds                           (202) 690-3347
 
       Jim Williams - Farm Supplies and Repairs, Farm
                      Machinery, Fuels, Feeder Livestock,
                      Poultry Chicks, Feed Price Ratios,
                      Grazing Fees, Autos & Trucks   (202) 690-3225
 
 
 
The next "Agricultural Price Summary" report will be released in July 2000.
 
The United States Department of Agriculture (USDA) prohibits
discrimination in all its programs and activities on the basis of race,
color, national origin, gender, religion, age, disability, political
beliefs, sexual orientation, and marital or family status. (Not all
prohibited bases apply to all programs.) Persons with disabilities who
require alternative means for communication of program information
(braille, large print, audiotape, etc.) should contact the USDA's TARGET
Center at 202-720-2600 (voice and TDD).
 
To file a complaint of discrimination, write USDA, Director, Office of
Civil Rights, Room 326-W, Whitten Building, 14th and Independence
Avenue, SW, Washington, DC, 20250-9410, or call (202) 720-5964 (voice or
TDD). USDA is an equal opportunity provider and employer.
 
                        ACCESS TO REPORTS!!
 
For your convenience, there are several ways to obtain NASS reports,
data products, and services:
 
                          INTERNET ACCESS
 
All NASS reports are available free of charge on the worldwide Internet.
For access, connect to the Internet and go to the NASS Home Page at:
http://www.usda.gov/nass/. Select "Today's Reports" or Publications and
then Reports by Calendar or Publications and then Search, by Title or
Subject.
 
                       NEW INTERNET DATA BASE
Now available at the NASS home page is access to our On-line Published
Estimates Data Base. Limited commodities are now available for U.S. and
State estimates. Data from our five year Historic Bulletins will be
available in the data base when publications are released.
 
 
 
 
 
                        E-MAIL SUBSCRIPTION
 
There are two options for subscribing via e-mail. All NASS reports are
available by subscription free of charge direct to your e-mail address.
1) Starting with the NASS Home Page at http://www.usda.gov/nass/, click
on Publications, then click on the Subscribe by E-mail button which
takes you to the page describing e-mail delivery of reports. Finally,
click on Go to the Subscription Page and follow the instructions. 2) If
you do NOT have Internet access, send an e-mail message to:
usda-reports@usda.mannlib.cornell.edu. In the body of the message type
the word: list.
 
                           AUTOFAX ACCESS
 
NASSFax service is available for some reports from your fax machine.
Please call 202-720-2000, using the handset attached to your fax.
Respond to the voice prompts. Document 0411 is a list of available
reports.
 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                 PRINTED REPORTS OR DATA PRODUCTS
 
 CALL OUR TOLL-FREE ORDER DESK:   800-999-6779 (U.S. and Canada)
Other areas, please call 703-834-0125               FAX:  703-834-0110
(Visa, MasterCard, check, or money order acceptable for payment.)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 
                            ASSISTANCE
 
For assistance with general agricultural statistics or further
information about NASS or its products or services, contact the
Agricultural Statistics Hotline at 800-727-9540, 7:30 a.m. to 4:00 p.m.
ET, or e-mail: nass@nass.usda.gov.
 




Version 3.00
Updated September 1998
Supersedes Ver 2.50





               PRUDENT FOOD STORAGE:  Questions & Answers



                     From the House at Cat's Green
                             Alan T. Hagan


                                                        

      "In this work, when it shall be found that much is omitted,
       let it not be forgotten that much likewise is performed."

                                 Samuel Johnson, 1775, upon
                                completion of his dictionary.
                                Courtesy of James T. Stevens
                                







********* SPECIAL NOTE ***** SPECIAL NOTE ***** SPECIAL NOTE ********

    This Version 3.0 update of the Prudent Food Storage FAQ includes a
first time event.  An increasing number of people have been asking for a
printed and bound copy of the FAQ, apparently as a response to the Year
2000 computer problem and other Millennial concerns.  With the aid of my
partner, Bob Hollingsworth, we have formatted, printed and bound Version
3.0 to honor these requests.  Naturally, since we have spent a good deal
of our time and a not inconsiderable amount of our cash in doing this we
are not giving it away for free, but are charging $15.00 (US) per copy
plus $3.00 shipping and handling (US Postal Service Priority Mail).  My
postal address may be found below and at the end of this file, or you
may e-mail me.

     This print edition will be available for only for a limited time.
The reason for this is that I am presently at work on "The Prudent
Pantry:  Your Guide to Building A Food Insurance Program", my first
commercial work.  When completed it will contain all of the content of
this FAQ plus a good deal more that I don't presently cover such as
storage program planning, inventory control, storage locations, the best
foods to store, grain mills & other equipment, water storage and
purification along with expedient sanitation.

     At this time I am not ready to give either a firm publication date
or cover price for *The Prudent Pantry*, but I am hoping for early
spring of 1999.  When it is ready to go to press I will stop printing
bound FAQ copies.  Due to the ever growing size of the work (presently
over 300k) I can no longer post the FAQ to the Usenet.  I will, of
course, continue to make the FAQ updates available online via host sites
on the World Wide Web even after the book hits the street.

                              CARPE DIEM!

********* SPECIAL NOTE ***** SPECIAL NOTE ***** SPECIAL NOTE **********


     ACKNOWLEDGEMENTS:  Diana  Hagan, my wife, and soon to be co-author,
for copious amounts of genial tolerance and endless editing;  Susan
Collingwood for sage advice;  BarbaraKE;  Gary Chandler;  Skipper Clark,
author of *Creating the Complete Food Storage Program*;  Denis
DeFigueiredo;  Al Durtschi for resources and encouragement;  Craig
Ellis;  Pyotr Filipivich;  Sandon A. Flowers;  Amy Gale, editor of the
*rec.food.cooking FAQ*;  Geri Guidetti, of the *Ark Institute*;  Woody
Harper;  Higgins10;  Robert Hollingsworth, for the formatting and
publishing of the hard copy edition;  Jenny S. Johanssen; Kahless;
James T. Stevens, author of *Making The Best of Basics*;  Amy Thompson
(Saco Foods);  Patton Turner;  Logan VanLeigh;  Mark Westphal;  a number
of folks who for reasons sufficient unto themselves wish to remain
anonymous;  and last, but certainly not least, Leslie Basel, editor of
the *rec.food.preserving FAQ*, without whom I'd never have attempted
this in the first place.

Updated:  9/18/96; 4/16/97; 7/21/97; 10/20/97; 9/15/98

Copyright (c) 1996, 1997, 1998.  Alan T. Hagan.  All rights reserved.
            
    Excluding contributions attributed to specific individuals all
material in this work is copyrighted to Alan T. Hagan and all rights are
reserved.  This work may be copied and distributed freely as long as the
entire text, my and the contributor's names and this copyright notice
remain intact, unless my prior express permission has been obtained.
This FAQ may not be distributed for financial gain, included in
commercial collections or compilations or included as a part of the
content of any web site without prior, express permission from the
author.

======================================================================
DISCLAIMER:  Safe and effective food storage requires attention to
detail and proper equipment and ingredients.  The author makes no
warranties and assumes no responsibility for errors or omissions in the
text, or damages resulting from the use or misuse of information
contained herein.

     Placement of or access to this work on this or any other site does
not mean the author espouses or adopts any political, philosophical or
metaphysical concepts that may also be expressed wherever this work
appears.
======================================================================
            
PLEASE DIRECT CONTRIBUTIONS, COMMENTS, QUESTIONS AND/OR CRITICISMS
TO:
                         athagan@sprintmail.com

      Orders or written material may be sent to the address below:

                               A.T. Hagan
                             P.O.Box 140008
                      Gainesville, FL   32614-0008
            

                                FOREWORD

     This work is a compilation of answers to frequently asked questions
(FAQ) concerning long term food storage.  Its purpose is to promote an
understanding of the methods and techniques used to extend the nutritive
and palatability shelf lives of those foods most suitable for use in
food storage programs.

     There is commonality between food storage and food preservation
even though they are not precisely the same thing.  Some of the
information here may be found in greater or lesser detail in the
*rec.food.preserving* (r.f.p) FAQ compiled by Leslie Basel.  If you want
the how-to's of drying fruit, making jerky, canning beans, fermenting
pickles or corning beef, I refer you to her work and the good stuff to
be found there.

     In this compendium you will be taken through the ins and outs of
how to put away your storage foods and have a reasonable expectation of
getting something edible back out of the container when you finally use
them.  Also covered will be food spoilage -- how to recognize it and how
to combat it.  A resource list detailing where to find supplies and
further information is included at the end.

     This file is updated as sufficient material becomes available.  Be
of assistance -- point out mistakes, contribute data or information,
write reviews, or provide us with new sources.  As a contributor you
will be cited in this file, unless you wish otherwise.
                                                   


                           TABLE OF CONTENTS
                                                   
0.   Acknowledgements, Foreword, and Table of Contents

I.   Shelf Lives:  Time, Temperature, Moisture, Oxygen and Light

II.  The Techniques of Food Storage

     A.  Grains and Legumes
          1.  Grain Varieties
          2.  Legume Varieties
          3.  Types of Availability of Grains and Legumes
               - Moisture Content
               - Cleaning It Yourself
          4.  Storing Grains and Legumes

     B.  Dry Milks
          1.  Types of Dry Milks
               - Buying Dry Milk Products
          2.  Storing Dry Milks
               - Shelf Life of Dry Milks

     C.  Canned Goods
          1.  Canned Milk Types
               - Shelf Life of Canned Milks
          2.  Corrosion Prevention of Canned Goods

     D.  Sugar, Honey and Other Sweeteners
          1.  Types of Granulated Sugars
               - Storing Granulated Sugars
          2.  Types of Honey
               - Buying Honey
               - Storing Honey
                Raw Honey and Botulism
               - Honey Outgassing
          3.  Types of Cane Syrups
               - Storing Cane Syrups
          4.  Corn Syrup
          5.  Maple Syrup

     E.  Fats and Oils
          1.  Buying & Storing Oils and Fats
          2.  Extending Shelf Life By Adding Anti-Oxidants

     F.  Cooking Staples
          1.  Baking Powder
          2.  Baking Soda
          3.  Herbs & Spices
          4.  Salt
          5.  Vinegar
          6.  Yeast

     G.  Infant Formula

III. Spoilage

     A.  Insect Infestations
          1.  Pests of Stored Grains, Legumes and Dry Foodstuffs
          2.  Control of Insect Infestations

     B.  Molds In Foods
          1.  Minimizing Molds
          2.  Molds in Canned Goods
          3.  Molds in Grains and Legumes
               - Preventing Molds In Grains and Legumes

     C.  Bacterial Spoilage
          1.  Botulism
          2.  Other Bacterial Spoilers of Food

     D.  Enzymatic Action In Food Spoilage

IV.  Specific Equipment Questions

     A. Storage Containers
          1.  What is Food Grade Packaging?
               - Where Can I Find Food Grade Containers?
          2.  Plastic Packaging
               - How Do I Get the Odor Out of Pickle Buckets?
          3.  Metal Cans
               - Pooling Resources:  The Church Of Jesus Christ Of
                 Latter Day Saints
          4.  Glass Jars
          5.   Mylar Bags
               - How Do I Use  Mylar Bags?
          6.  Reusing Or Recycling Packaging

     B. CO2 and Nitrogen
          1.  Dry Ice
               - Dry Ice Suppliers
          2.  Compressed Nitrogen
               - Types of Availability
               - Obtaining the Gas and Necessary Equipment
               - Putting It All Together
               - Putting It Into Use

     C. Oxygen Absorbers
          1.  What Is An Oxygen Absorber?
          2.  Where Can I Find Oxygen Absorbers?
          3.  How Are Oxygen Absorbers Used?

     D. Desiccants
          1.  What Is A Desiccant?
          2.  Types of Desiccants
               - Silica Gel
               - Clay Desiccant
               - Calcium Oxide
               - Calcium Sulfate
               - Other Desiccants
          3.  Where Do I Find Desiccants?
          4.  How Do I Use Desiccants?

     E. Diatomaceous Earth
          1.  What Is Diatomaceous Earth?
          2.  Where Can I Find DE and What Type Should I Buy?
          3.  How Do I Use DE In Food Storage?

V.   Shelf Lives

     A. "Best Used By", "Use By" and Other Food Product Dates

     B. Closed Dating Codes Used By Some Food Manufacturers

     C. Shelf Lives of Some Common Storage Foods

VI.  Resources

     A. Books

     B. Pamphlets

     C. Magazines

     D. Phone, voice, non-modem

     E. Electronic-online
          - Information sources
          - Software sources

     F. Organizations
          1. The Church Of Jesus Christ of Latter Day Saints
               - LDS Family Cannery Guidelines

     G. Food and Equipment Suppliers
          1  Mail Ordering Storage Foods What You Should Know
          2  Addresses of Suppliers.
               - Storage Food Manufacturers
               - Food Preservation Dealers & Suppliers
               - Food Storage & Preservation Equipment
                 Manufacturers
               - Diatomaceous Earth Manufacturers & Dealers
               - Storage Food Retailers
                                            

=========================================================================
                                -- I --
      SHELF LIVES: TIME, TEMPERATURE, MOISTURE, OXYGEN AND LIGHT
=========================================================================
                                                                
     Is your food insurance up to date?

     Since the entire idea of a food storage program is that it should
be available for "you and yours" in times of need, it is important to
understand the conditions that can affect the edibles stored in your
pantry.

     A storage program is only as good as the quality of the food that
goes into it.  It cannot get any better than what originally went in,
but it can certainly get worse.  In the fullness of time, all stored
foods will degrade in nutrient content and palatability until they reach
the inevitable end where even the dog won't eat them.  It's because of
this eventuality that every article, book, and teacher concerned with
putting food by gives the same advice: *Date all food containers and
rotate, Rotate, ROTATE.  The first food in should be the first food
out.* This concept is often shortened to the acronym FIFO.

     The reason for this emphasis on stock rotation is that when
discussing the usefulness of foodstuffs there are really two shelf lives
to be considered.  The first is the nutrient content of the food.  This
actually begins to fade at the moment of harvest.  Three factors dictate
nutritional shelf life:  The food's initial nutritional content; the
processing and preservation steps it underwent; and its storage
conditions.  Eventually the nutrition will dwindle away to nothing.  At
some point you will have to decide whether the remaining nutrition is
worth the space the food is taking up and if it should be rotated out of
storage.

     The second shelf life is a food's palatability life or the point at
which undesirable changes occur to its taste, texture, color and cooking
qualities.  This is the reason for the "use by" and "sell by" dates on
many foods and for shelve lives in general.  It will almost always be in
excess of good nutritive life.  If you don't have anything to replace it
with, it's not necessary to throw food out just because it's reached the
end of its best palatable storage life.  Do, however, keep in mind that
advancing age will only further decrease the useful nutrition, increase
the foods' unattractiveness and enlarge the chances that something may
cause the food to spoil.

     Within reason, the key to prolonging the shelf life of your edibles
lies in lowering the temperature of the area they are stored in.  The
storage lives of most foods are cut in half by every increase of 18 deg.
F (10 deg. Celsius).  For example, if you've stored your food in a
garage that has a temperature of 90 deg. F, you should expect a shelf
life less than half of what could be obtained at room temperature (70
deg. F) this in turn is less than half the storage life that you could
get if you kept them in your refrigerator at 40 deg. F.  Your storage
area should be located where the temperature can be kept above freezing
(32 deg. F) and, if possible, below 72 deg. F.

     Ideally, your storage location should have a humidity level of 15%
or less, but unless you live in the desert it's not terribly likely
you'll be able to achieve this.  Regardless, moisture is not good for
your stored edibles so you want to minimize it as much as possible.
This can be done by several methods.  The first is to keep the area
air-conditioned and/or dehumidified during the humid times of the year.
The second is to use packaging impervious to moisture and then to deal
with the moisture trapped inside.  If you are able, there's no reason
not to use both.

     All containers should be kept off the floor and out of direct
contact from exterior walls to reduce the chances of condensation.

     Another major threat to your food is oxygen.  Chances are that if
you have it sealed in moisture-proof containers then they are probably
air-tight as well.  This means that the oxygen can also be kept from
doing its damage.  If no more can get in, your only concern is the O2
that was trapped in the container when it was sealed.  Lowering the
percentage of O2 to 2% or less of the atmosphere trapped in the
packaging (called head gas) can greatly contribute to extending its
contents shelf life.  The three main tactics for achieving this are
vacuum sealing, flushing with inert gas or chemically absorbing the
oxygen.  Any one or a combination of the three can be used to good
effect.

     Once you have temperature, humidity and oxygen under control, it is
then necessary to look at light.  Light is a form of energy and when it
shines on your stored foods long enough it transfers some of that energy
to the food.  This has the effect of degrading its nutritional content
and appearance.  Fat soluble vitamins, such as A, D and E are
particularly sensitive to light degradation.  It certainly is a pretty
sight to look at rows and rows of jars full of delicious food,
particularly if you were the one that put the food in those jars.
However, if you want to keep them at their best, you'll admire them only
when you turn the light on in the pantry to retrieve one.  If you don't
have a room that can be dedicated to this purpose then store the jars in
the cardboard box they came in.  This will protect them not only from
light, but help to cushion them from shocks which might break a jar or
cause it to lose its seal.  For those of you in earthquake country, it's
a particularly good idea.  When "terra" is no longer "firma" your jars
just might dance right off onto the floor.

     Assuming they were properly processed in the first place, canned,
dried and frozen (never thawed) foods do not become unsafe when stored
longer than the recommended time, but their nutrient quality fades and
their flavor goes downhill.  Following these rules of good storage will
keep your food wholesome and nutritious for as long as possible:

     #1 - First In, First Out (FIFO) means rotating your storage
     #2 - Cooler is better
     #3 - Drier is better
     #4 - Less oxygen exposure means more shelf life.
     #5 - Don't shed light on your food.

     Think of rotating your food storage as paying your food insurance
premiums -- slacking off on rotation cuts back on your coverage.  Is
your food insurance up to date?
                                         

=========================================================================
                                -- II --
                     THE TECHNIQUES OF FOOD STORAGE
=========================================================================
                                        
     In this section will be covered a number of foods that are
particularly suited to being included in storage programs along with the
various forms they can be found in and specific tips for a number of
different food categories.

A. GRAINS AND LEGUMES

     A.1 GRAIN VARIETIES

     One of the most important decisions in planning a food storage
program is what kinds of grains to include, but many people do not give
this adequate thought.  Some just buy however much wheat or corn or rice
they think is necessary to meet their needs and leave it at that.
Others rely on pre-packaged decisions made for them by their storage
food retailer who put together a "year's supply of food" to buy all at
once.  Either decision could be a major mistake.

     There are a number of food storage plans one may use as a guide.
Many are based on the so-called "Mormon Four" of wheat, milk, honey and
salt, with as many additional foods as the planner found to be
desirable.  When it was created in 1937, this plan may have been OK, but
we've learned a great deal since then.  An unfortunate number of people
in our society develop allergies to one kind of food or another.  One of
the more common food allergens is wheat.  Even more unfortunate is the
fact that many people who have an allergy to wheat don't even know it.
They won't become aware of it until they try to live with wheat as a
large part of their diet.  For this reason you should store what you eat
and eat what you store, so that ugly surprises such as this don't come
up when it's too late to easily avoid them.

     A second reason to think about storing a selection of different
grains is appetite fatigue.  There are those who think providing variety
in the diet is relatively unimportant and that if and when the time
comes they'll eat what they've got and that will be that.  For healthy,
well-adjusted adults under ordinary circumstances this might be possible
without too much difficulty.  However, the entire reason for having a
food storage program is for when circumstances aren't ordinary.  Times
of crisis produce stress -- possibly physical, but always mental.  If
you are suddenly forced to eat a diet both alien and monotonous, it is
going to add just that much more stress on top of what you are already
dealing with.  If your planning includes the elderly, young children
and/or infants they might just quit eating or refuse to eat sufficient
amounts and become unable to survive.  This is not a trivial problem and
should be given serious consideration.  Consider the positive aspects of
adding some comfort foods.

     In his book, *Making the Best of Basics*, James Stevens mentions a
post-WWII study by Dr. Norman Wright, of the British Food Ministry,
which found that people in England and Europe were more likely to reject
unfamiliar or distasteful foods during times of stress than under normal
conditions.  When it's wheat, day in and day out, wheat's going to start
becoming distasteful fast. Far better to have a variety of foods on hand
to forestall appetite fatigue and, more importantly, to use those
storable foods in your everyday diet so that you'll be accustomed to
them.

     [If anyone knows where I may find an actual copy of the study by
Dr. Wright, I'd appreciate it if you'd point me to it.  Thanks- ed.]

     ABOUT GLUTEN:  As you read through the grains descriptions below
you will come across frequent mention of "gluten".  Gluten is the
protein in grains that enables the dough made from them to trap the
gasses produced by yeast fermentation or chemical reaction of baking
powder or soda and in turn causes it to rise.  The amount of this protein
to be found in species of grains and varieties within a species can vary
radically.  Some grains such as rice have virtually no gluten at all and
will not produce a raised loaf by itself while others like hard winter
wheat have a great deal and makes excellent raised bread.  Whether
gluten content is of importance to you will depend upon the end uses you
intend for your grain.

     Some of the common and relatively uncommon types of grains and
their varieties are listed below.


    AMARANTH: Amaranth is not a true cereal grain at all, but is a
              relative of the pigweeds and the ornamental flowers we
call "cockscomb".  It's grown not only for its seed, but for its leaves
that can be cooked and eaten as greens.  The seed is high in protein,
particularly the amino acid lysine which is limited in the true cereal
grains.  It can be milled as-is, or toasted to provide more flavor.  The
flour lacks gluten, so it's not suited for raised breads, but can be
made into any of a number of flat breads.  Some varieties can be popped
much like popcorn, or can be boiled and eaten as a cereal, used in
soups, granolas, and the like.  Toasted or untoasted, it blends well
with other grain flours.


    BARLEY:   Barley is thought by some to be the first grain ever grown
              by man.  It has short, stubby kernels with a hull that is
difficult to remove.  Excluding barley intended for malting or animal
feed, most of this grain is consumed by humans in two forms.  Most
common is the white, highly processed "pearl barley" with much of its
bran and germ milled off along with its hull.  It is the least
nutritious form of barley.  The second offering is called "pot" or
"hulled barley" and it has been subjected to the same milling process as
pearled, but with fewer trips through the polisher.  Because of this, it
retains more of the nutritious germ and bran.  Unless you are prepared
to try to get the hulls off I don't recommend buying unhulled barley.
Although it can be milled into flour, its low gluten content will not
make a good loaf of raised bread.  It can be combined with other flours
that do have sufficient gluten to make leavened bread or used in flat
breads.  Barley flour and flakes have a light nutty flavor that is
enhanced by toasting.  Whole barley is commonly used to add thickness to
soups and stews.

     Recently, a hull-less form has become available on the market
through a few suppliers.  This is whole grain barley with all of its
bran and germ intact and should have the most nutrients of any form of
this grain available.  I have not yet been able to discover yet how
suitable it is for long term storage.


    BUCKWHEAT:     Buckwheat is another of those seeds commonly considered
                   to be a grain, but which is not a true cereal.  It is
a close relative to the docks and sorrels.  The "grain" itself is a
dark, three cornered seed resembling a tiny beechnut.  It has a hard,
fibrous hull requiring a special buckwheat huller to remove it.  Here in
the U.S., it is most often used in pancakes, biscuits and muffins.  In
Eastern Europe and Russia it is known in its toasted form as "kasha".
In the Far East, it's often made into "soba" or noodles.  It's also a
good bee plant, producing a dark, strongly flavored honey.  The flour is
light or dark depending on how much of the hull has been removed before
grinding.  Dark flour is much more strongly flavored than lighter flour,
but because of the high fiber and tannin content of its hull it is not
necessarily more nutritious.  Buckwheat is one of those foods with no
middle ground in peoples opinions -- they either love it or they hate
it.  Like amaranth, it's high in lysine, an amino acid commonly lacking
in the true cereal grains.


    CORN:     Corn is the most common grain crop in the U.S., but it is
   (maize)    mostly consumed indirectly as animal feed or even
              industrial feedstock rather than directly as food.  As one
of the "Three Sisters" (corn, squash and beans) it was the staple grain
of nearly all of the indigenous peoples of the American continents
before the advent of European colonization.  It comes in an amazing
variety of forms with some being better suited for a particular purpose
than others.  The varieties intended to be eaten as fresh, green corn
are very high in sugar content and do not dry or store well.  The other
varieties are the flint, dent, flour, and popcorns.  All of them keep
well when they have been properly dried.  To a certain extent, they're
all interchangeable for purposes of grinding into meal (sometimes known
as polenta meal) or flour (very finely ground corn, not cornstarch), but
some make better meal than flour and vice versa.

     As a general rule of thumb, the flint varieties make better meal as
they have a grittier texture than the other corns.  If meal, hominy and
hominy grits (commonly called just "grits") are what you are most
interested in, use the flint type.  If you intend to make corn masa for
tortillas and tamales, then the flour type is what you want, but it is
seldom found on the commercial market so the dent type is next best.
Popcorn is what you need if you want to pop it for snacks and it can
also be ground into meal or flour.  It seems to me it makes a very good
meal, but it's a bit gritty for flour.  It's also difficult to hull it
with alkali treatment.  Your mileage may vary.  Yellow dent corn seems
to be the most commonly available variety among storage food dealers and
will work fine for almost any purpose but popping.

     Popcorn is one form of a whole grain available to nearly everyone
in the U.S. if they know where to look.  It is so popular as a snack
food, particularly in movie theaters and events like fairs and ball
games, that even the smallest of towns will generally have at least one
business selling it in twenty-five or fifty pound bags.  Since it's
meant to be eaten it's safe for food.  To be at its most "poppable",
this corn needs to have a moisture content between 13.5%-15.5% which
makes it just a little too moist for ideal storage.  A small amount of
drying will need to be done before it's packed away.  If wanted for
popping later, it can always be re-hydrated by sprinkling a tablespoon
of water per quart of kernels, shaking vigorously and allowing it to be
absorbed for a day or two.  If you still get too many "old maids" or
unpopped kernels then repeat the process once more.  Popcorn is harder
than the other varieties of corn so if your mill is not of the heavy
duty sort you may want to consider cracking the popcorn into coarse
pieces first then grinding into finer textured meal.

     Once you've decided between flint, dent or popcorn, (the flour
types are difficult to find commercially) you now have to decide upon
it's color:  There are yellow, white, blue, & red dried varieties.  The
yellow and white types are the most common by far with the blues and
reds mostly being relegated to curiosities, though blue corn has been
gaining in popularity these last few years.  It should be kept in mind
that white corn does not have the carotene (converts into vitamin A)
content of yellow corn.  Since vitamin A is one of the major limiting
vitamins in long term food storage, any possible source of it should be
utilized.  For this reason I suggest storing yellow rather than white
corn.  Additionally, much of the niacin content of corn is chemically
bound up in a form not available for human nutrition unless it has been
treated with an alkali.  This is really of importance only if 85% or
more of your daily calorie intake will come from corn, but grits, hominy
or corn masa (for tortillas and tamales) are traditional uses for this
grain and can go a long way toward increasing the number of recipes you
can make with it.  Give them a try, they're really quite good.


    MILLET:   Millet is an important staple grain in North China and
              India, but is little known as a food in the U.S, where we
mostly use it as bird feed.  The grain kernels are very small, round,
and usually ivory colored or yellow, though some varieties are darker.
The lack of gluten and a rather bland flavor may account for the
anonymity of this grain but it has a more alkaline pH than other grains
and makes it very easy to digest.  It also has a higher iron content
than any other grain but amaranth.  It swells a great deal when cooked
and supplies more servings per pound than any other grains.  When cooked
like rice it makes an excellent breakfast cereal.  It has little gluten
of its own, but mixes well with other flours.


    OATS:     Though the Scots and the Irish have made an entire cuisine
              from oats, it is still mostly thought of in the U.S. as a
bland breakfast food.  Seldom found as a whole grain, it's usually sold
processed in one form or another.  Much like barley, oats are a
difficult grain to separate from their hulls.  Besides its longtime role
as a breakfast food, oats make an excellent thickener of soups and stews
and a filler in meat loafs and casseroles.  Probably the second most
common use for oats in America is in cookies and granolas.  A little
creative thought can really increase their culinary range.

     Listed below in order of desirability for storage are the forms of
oats found in this country.  Rolled and cut oats retain both their bran
and their germ.

     Oat groats: These are whole oats with the hulls removed.  They are
not often found in this form, but can sometimes be had from natural food
stores and some storage food dealers.  Oats are not the easiest thing to
get a consistent grind from so producing your own oat flour takes a bit
of experience.

     Steel cut oats:  Also known as Irish, pinhead or porridge (but so
are rolled) oats.  These are oat groats which have been cut into chunks
with steel blades.  They're not rolled and look like coarse bits of
grain.  This form can be found in both natural food stores (sometimes
much cheaper) and many supermarkets.

     Rolled oats:  These are also commonly called old fashioned, thick
cut or porridge oats.  To produce them, oat groats are steamed and then
rolled to flatten.  They can generally be found wherever oats are sold.
They take slightly longer to cook than do the quick cooking oats, but
they retain more flavor, texture and nutrition.  This is what most
people will call to mind when they think of oatmeal.

     Quick cooking rolled oats:  These are just steamed oat groats
rolled thinner than the old fashioned kind above so that they will cook
faster.  They can usually be found right next to the thicker rolled
oats.

     Instant rolled oats:  These are the "just add hot water" or
microwave type of oat cereals and are not particularly suited for a
storage program.  They do, however, have uses in "bug out" and 72 hour
food kits for short term crises.

     Whole oats:  This is with the hulls still on.  They are sold in
seed stores and sometimes straight from the farmer who grew them.
Unless you have some means of getting the hulls off, I don't recommend
buying oats in this form.  If you do buy from a seed supplier, make
certain that they have not been treated with any chemicals that are
toxic to humans.


    QUINOA:   Quinoa is yet another of the grains that is not a true
              cereal.  It's botanical name is Chenopodium quinoa
(pronounced "keen-wah"), and is a relative of the common weed
Lambsquarter.  The individual kernels are about 1.5-2 mm in size and are
shaped rather like small flattened spheres.  When quinoa is cooked, the
germ of the grain coils into a small "tail" that lends a pleasant
crunch.  This exotic grain should be thoroughly washed before cooking in
order to prevent it from tasting bitter.  There are several varieties of
quinoa that have color ranging from near white to a dark brown.  The
larger white varieties are considered superior and are the most common.


    RICE:     Rice is the most commonly consumed food grain in the
              world.  The U.S. is the leading exporter of it, though we
actually only produce about 1% of the global supply.  The majority of
the world's rice is eaten within five miles of where it was grown.

     Much like wheat and corn, rice comes in a number of varieties, each
with different characteristics.  They are typically divided into classes
by the length of their kernel grains; short, medium and long.

     Short grain rice:  The short grain variety is a little softer and
bit moister when it cooks and tends to stick together more than the
longer rices.  It has a sweeter, somewhat stronger flavor than long
grain rice.

     Medium grain rice:  The medium grain variety is not very common in
the States.  It has flavor like the short variety, but with a texture
more like long.

     Long grain rice:  The long grain variety cooks up into a drier,
flakier dish than the shorter types and the flavor tends to be blander.
It is the most commonly found size of rice on American grocery shelves.


     Each of the above may be processed into brown, white, parboiled or
converted and instant rice.  Below is a short discussion of the
differences between the various types.

     Brown rice:  This is whole grain rice with only the hull removed.
It retains all of the nutrition and has a pleasant nutty flavor.  From a
nutritional standpoint it is by far the best, but it has one flaw:  The
essential oil in the germ is very susceptible to oxidation and soon goes
rancid.  As a result, brown rice has a shelf life of only about six
months from the date of purchase unless given special packaging or
storage.  Freezing or refrigeration will greatly extend this.  It's
possible to purchase brown rice from long term food suppliers already
specially packaged in air tight containers with an inert nitrogen
atmosphere or you can do it yourself.  In this kind of packaging, (if
properly done), the storage life can be extended for several years.

    Converted rice:  Converted rice starts as whole rice still in the
hull which undergoes a process of soaking and steaming until it is
partially cooked.  It is dried, hulled and then polished to remove the
bran and germ.  The steaming process drives some of the vitamins and
minerals from the outer layers into the white inner layers.  This makes
it more nutritious than polished white rice, but also makes it more
expensive.  Its storage life is the same as regular white rice.

     White rice:  This is raw rice that has had its outer layers milled
off, taking with it about 10% of its protein, 85% of its fat and 70% of
its mineral content.  Because so much of the nutrition is lost, white
rice sold in the U.S. has to be "enriched" with vitamins to partially
replace what was removed.

     Instant rice: The type of rice is fully cooked and then dehydrated
needing nothing more than the addition of water to reconstitute it.  In
a pinch, it's not even necessary to use hot water.  It's not
particularly suitable for inclusion in storage programs, but it does
have a place in "seventy-two hour" and other short-term emergency kits.
The white variety is by far the most common, but in the last few years
instant brown rice has made an appearance on the market.


    RYE: Rye is well known as a bread grain in the U.S.  It has dark
         brown kernels longer and thinner than wheat, but less gluten.
Bread made from this grain tends to be somewhat dense unless gluten is
added (often in the form of a lot of wheat flour) with color that ranges
from pale to dark brown.  German pumpernickel, made with unrefined rye
flour and molasses, is the darkest, densest form.


    SORGHUM:  Sorghum is probably more widely known here in the States
              for the syrup made from it.  Also known as "milo", it is
one of the principle cereal grains grown of Africa.  Its seeds are
somewhat round, a little smaller than peppercorns, of an overall brown
color with a bit of red and yellow mixed in.  The varieties called
"yellow endosperm sorghum" are considered to have a better taste.  It is
a major feed grain in the Southwestern U.S. and is where the vast
majority of the national production goes.  Like most of the other
grains, sorghum is low in gluten, but the seeds can be milled into flour
and mixed with higher gluten flours or made into flat breads, pancakes
or cookies.  In the Far East, it is cooked and eaten like rice, while in
Africa it is ground into meal for porridge.  It's also fermented for
alcoholic beverages.


    TRITICALE:     Triticale is not a creation sprung from the
                   smooth brows of *Star Trek* script writers.  It is,
in fact, a cross or hybrid between wheat and rye.  This youngest of
grains combines the productivity of wheat with the ruggedness of rye and
has a high nutrition value.  The kernels are gray-brown, oval shaped
larger-than-wheat and plumper than rye.  It can be used in much the same
way as either of its two parents.  It will make a raised bread like
wheat does, but the gluten is a bit weak so wheat flour is frequently
added to strengthen it.  Because of the delicate nature of its gluten,
excessive kneading must be avoided.  Although it is the youngest of the
grains, it's been around for decades, but has curiously never achieved
much popularity.  Whether this is for reasons of agricultural production
or public acceptance I don't know.


    WHEAT:    Wheat comes in a number of different varieties.  Each
              variety is more suitable for some purposes based on its
characteristics.  The most common classifications for its varieties are
spring or winter, hard or soft, red or white.

     The hard wheats have kernels that tend to be small, very hard and
with high gluten contents.  Low gluten wheat does not produce as fine a
loaf as high gluten wheat, though it can still be used for yeast breads
if necessary.  As a general rule, hard varieties have more protein than
soft varieties.

     The soft wheats have kernels tending to be larger, plumper and
softer in texture than hard wheats.  Their gluten content is less and
are used in biscuits, pastries, quick breads, pastas, and breakfast
cereals where a higher gluten content would contribute an undesirable
tougher texture.

     Winter wheats are planted in the fall, over winter in the field and
are harvested the next summer.  Spring wheats are planted in the early
spring and are harvested in the fall.  Red wheats comprise most of the
hard varieties while white wheats comprise most of the soft.  Recently,
hard white wheats have been developed that are very suitable for raised
bread making.  Some feel the hard white varieties make a better tasting
whole wheat bread than the hard red.

     The hard red varieties, either spring or winter, are the most
commonly stored because of their high protein and should have no less
than 12%.  The hard white spring wheats are still relatively new and are
not yet as widespread.  They have the same excellent storage
characteristics as the hard red wheats.



     A.2 LEGUME VARIETIES

     Unless you are willing to spend a great deal of money on preserved
meats, a food storage program not including a large quantity of legumes
is simply incomplete.  There are few non- animal foods that contain the
amount of protein to be found in dried beans, peas, and lentils.  The
varieties commonly available in this country have protein contents
ranging from 20%-35%.  As with most non-animal proteins, they are not
complete in themselves for purposes of human nutrition, but become so
when they are combined with the incomplete proteins found in grains.  It
is for this reason that grains and legumes are so often mentioned
together.  In cultures all over the world, it is common to find the two
served together at a meal, making a complete protein, even when those
doing the serving have no scientific understanding of nutrition at all.

     The legume family, of which all beans, peas, lentils, and peanuts
are a part, is one of the largest in the plant kingdom.  Because of this
and the many thousands of years of development and cultivation that man
has given them, the variety of edible legumes available to us is huge.
Both the appearance and the names of these varieties are colorful and
varied.  They range from "adzuki beans", a type of soybean from the
Orient, to "zipper peas", a commonly found field-pea here in the
Southern U.S.  Their color can range from a clean white, to deep red,
dull green to flat black with thousands of mixtures and patterns of
colors.

     In spite of this incredible variety of names and colors, legumes
are largely interchangeable in cooking usage, although some dishes just
wouldn't be the same if a different type were used.  Below is a partial
list of some of the more commonly eaten bean varieties here in the U.S.


    BLACK BEAN:    Also known as "turtle beans", these small, dark
                   brownish-black, oval-shaped beans are well known in
Cuban black bean soup.  They are very commonly used in Central and South
America and in China.  They tend to bleed very darkly when cooked so
they are not well suited to being combined with other beans, lest they
give the entire pot a muddy appearance.


    BLACK-EYED PEA:     Although there is tremendous variation among the
                        many varieties of field-peas eaten throughout
the Southern United States, it is black-eyed peas that are the most
commonly known nationwide.  The coloring of field-peas is as varied as
the rest of the legume family, with black-eyed peas being small, oval-
shaped with an overall creamy color and, of course, their distinctive
black-eye.  Dried field-peas cook very quickly and combine very tastily
with either rice or cornbread.


    CHICKPEA: Also known as the "garbanzo bean" or "cecci pea" (or
              bean), it tends to be a creamy or tan color, rather
lumpily roundish and larger than dried garden peas.  Many have eaten
chickpeas, even if they've never seen a whole one.  They are the prime
ingredient in hummus and falafel and are one of the oldest cultivated
legume species known, going back as far as 5400 B.C. in the Near East.


    KIDNEY BEANS:  Just like the rest of the family, kidney beans can be
                   found in wide variety.  They come in both a light and
dark red color in their distinctive kidney shape.  Probably best known
here in the U.S. for their use in chili, they figure prominently in
Mexican, Brazilian and Chinese cuisine.


    LENTILS:  Lentils are an odd lot.  They don't fit in with either the
              beans or the peas and occupy a place by themselves.  Their
shape is different from the other legumes being roundish little discs
with colors ranging from muddy brown, to green to a rather bright
orangish-red.  They cook very quickly compared to the larger beans and
have a distinctive flavor.  They are much used in Far Eastern cuisine
from Indian to Chinese.


    LIMA BEANS:    In the Southern U.S., they are also commonly called
                   "butter beans". They are one of the most common
legumes found in this country in all manner of preservation from the
young small beans to the large fully mature type.  Their flavor is
pleasant, but a little bland.  Their shape is rather flat and broad with
colors ranging from pale green to speckled cream and purple.


    PEANUTS:  The peanut, commonly known outside the U.S. as the
              "groundnut", is not actually a nut at all, but a legume.
They are another odd species not much like the more familiar beans and
peas.  Whatever their classification peanuts are certainly not
unfamiliar to U.S. eaters.  Peanuts have a high protein percentage and
even more fat.  They are one of the two legume species commonly grown
for oilseed in this country, and are also used for peanut butter, and
boiled or roasted peanuts.  Many Central and South American, African and
Chinese dishes incorporate peanuts so they are useful for much more than
just a snack food or cooking oil.


    PINTO BEANS:   Anyone who has eaten Tex-Mex food has probably had
                   the pinto bean.  It is one of the most commonly eaten
beans in the U.S., particularly in the Southwestern portion of the
country.  Stereotypically bean shaped, it has a dappled pattern of tans
and browns on its shell.  Pintos have a flavor that blends well with
many foods.  When ground together with white or navy beans they make my
favorite home-made version of falafel.


    SOYBEANS: An entire university could be founded on the culinary and
              industrial uses of the soybean.  It is by far the legume
with the highest protein content in commercial production as well as
being the other legume oilseed alongside the peanut.  The beans
themselves are small, and round with a multitude of different shades.
Because of their high oil content, they are more sensitive to oxygen
exposure than other legumes and precautions should be taken accordingly
if they are to be kept for more than a year in storage.  Although the
U.S. grows a very large percentage of the global supply, we consume
virtually none of them directly.  Most of them go into cattle feed, are
used by industry or exported.  What does get eaten directly has usually
been processed in some fashion.  Soybean products range from tofu, to
tempeh, to textured vegetable protein (TVP) and hundreds of other uses.
They don't lend themselves well to just being boiled until done and
eaten the way other beans and peas do.  For this reason, if you plan on
keeping some as a part of your storage program (and you should) you
would be well served to begin to learn how to process and prepare them
now when you're not under pressure to produce.  That way you can throw
out your mistakes and order pizza, rather than having to choke them
down, regardless.
                                                      

     A.3  TYPES OF AVAILABILITY OF GRAINS AND LEGUMES
                                                      
     Grains and legumes of all types may be purchased in a number of
different fashions depending largely on where you live and what time of
year it is.  The following will cover the various steps in the
processing chain where they might be found starting with the forms most
immediately suitable for storage and progressing all the way back to the
farmer.

     Each type of availability has its good and bad points.  As you
might expect, the more processing the product receives, the higher its
price is likely to be.  The further back along the processing chain you
go the cheaper the product should become in terms of purchase price.  It
will, however, cost you more in time and effort to get it into a
condition ready to put it into storage.

     The easiest and simplest way to incorporate grains and legumes into
your storage program is to purchase your items "pre-cleaned and
pre-packaged".  This is grain or legumes that have been harvested,
cleaned and put up in bags or other containers-possibly even going so
far as to already be packaged for long-term storage.  If you don't live
in the area where they are grown, it is probably your only option.

     If you want to purchase in bulk then you may be able to find
"pre-cleaned" which means that it has been passed through fans, screens
or sieves to remove chaff, smut balls, insect parts, mouse droppings and
other debris.  It probably won't be in any form of packaging and you may
have to provide your own container.  There may be minimum purchase
amounts as well.  If the moisture content is in the right range then
nothing will need to be done other than to put it up in your own storage
packaging.  Be certain to make sure it is intended for human food use,
otherwise read the cautionary text below.

     Should you happen to live in the area where the type of grain or
legume that you are interested in purchasing is grown you may be able to
purchase direct from the producer or distributor.

     If you are interested in doing this, it may be possible to find
your product "field-run" which means that it's been harvested and sold
shortly thereafter.  It will not have been given any cleaning or
processing and is likely to be rather dirty depending upon the
conditions under which it was grown and harvested.

     A second form called "field-run from storage" is product that has
been harvested and then put into storage for a time.  It will have all
of the dirt and detritus of field run grain and whatever it may have
picked up from the silo as well.

    IMPORTANT NOTE:     If you have purchased your grains and legumes
                        from a foods dealer then you needn't worry about
hidden mold infections, fungicides or insecticides that are unsafe for
human consumption.  In the U.S., the products will have been checked
several times by Federal and State agriculture departments and probably
by the major foods dealers as well, to ensure its quality.

     This is not necessarily the case when you purchase your grains or
legumes directly from the farmer or elevator operator as field-run or
field-run from storage grain.  Nor is it necessarily the case if you've
made the decision to utilize grains marketed as animal feed.  Inspection
procedures vary from nation to nation, so if you buy outside of the U.S.
inquire of your supplier.

     If you are buying your grains and legumes from some place other
than a foods dealer, you need to know the history of what you are
buying.  There is the remote possibility that field-run from storage or
any grade of grain not specifically sold for human consumption may have
had fumigants, fungicides or insecticides not certified as safe for
human foods added while it was in the bin.  It is important to know what
it has been treated with before you buy it.

     Straight field-run grain, other than being dirty, is not likely to
have had anything added to it that would make it undesirable for human
consumption.  There is, however, the also remote possibility it may have
been infected with fungi that would make it unsafe for eating.

     One of these fungal infections of grain is called "ergot".  This
fungal disease affects the flowering parts of some members of the grass
family, mostly confined to rye.  Consuming the fungus causes a nervous
disorder known as St. Anthony's Fire.  When eaten in large quantities
the ergot alkaloids may cause constriction of the blood vessels,
particularly in the extremities.  The effects of ergot poisoning are
cumulative and lead to numbness of the limbs and other, frequently
serious, symptoms.

     The fungus bodies are hard, spur like, purple-black structures that
replace the kernel in the grain head.  The ergot bodies can vary in size
from the length of the kernel to as much as several times as long.  They
don't crush as easily as smut bodies of other funguses.  When they are
cracked open, the inner broken faces can be off-white, yellow, or tan.
The infected grain looks very different from ordinary, healthy rye
grains and can be spotted easily.  Ergot only rarely affects other
grains and will generally afflict rye only when the growing conditions
were damp.  If you purchase field run rye, you should closely examine it
first for the presence of ergot bodies.  If you find more than a very
few, pass up that grain and look elsewhere.

     Ergot is typically not a common problem in the U.S and is easily
spotted when it does occur.  Other grain fungi, however, are much harder
to spot and also have serious consequences should they be consumed.  The
various species of "Aspergillus" and "Fusarium" molds can be a problem
almost anywhere and should be kept in mind. *Please see Section III.B
Molds In Grains and Legumes for more information concerning this.*

     Sometimes grain in the form of animal feed or seed grain/legumes is
available.  Keep in mind animal feeds may have a higher contaminant
level than what is permissible for human consumption.  Under certain
circumstances, the USDA allows the sale of grain or legumes for animal
feed that could not be sold for direct human food use.  It may even be
mixed varieties of one grain and not all one type.  Seed grains, in
particular, must be investigated carefully to find out what they may
have been treated with.  It is quite common for seed to have had
fungicides applied to them, and possibly other chemicals as well.  Once
treated, they are no longer safe for human or animal consumption.

     If you do purchase field-run grain of any sort, examine it closely
for contamination and moldy grain.  Ask the farmer or distributor
whether it has been tested for mold or "mycotoxin" (fungal toxin)
content.  This is especially the case if you are buying field-run CORN,
RYE, SOYBEANS or RICE.  When you purchase direct from the field, you
may be getting it before it has been checked.  Be certain of what it is
that you are getting and ask questions if you choose to go this route.
Know who you are dealing with.  Unless you just can't find any other
source, I don't recommend using animal feed or seed grains for human
food.

    *Please see section III.B.3 " Molds In Grains and Legumes" for
further information.*


     A.3.1 MOISTURE CONTENT

     The moisture content of the grain or legume you want to put by has
a major impact on how long you will be able to keep it in storage and
still remain nutritious and edible.  Some of the available literature
states that grain with a moisture content as high as 13% can be safely
put up, but there is a risk to keeping it at that moisture level that
should be understood.

     The outside of every kernel of grain and bean you buy or grow hosts
thousands of fungi spores and bacteria.  This is all perfectly natural
and is not a reason for alarm.  The problem lies in that at moisture
levels between 13.5% to 15% some fungal species are able to grow and
reproduce.  Aerobic bacteria (needing free oxygen to survive) require
moisture in the 20% range.  If you have grain with a moisture content as
high as 13% you are perilously close to having enough moisture to enable
mold growth which could lead to the spoilage and loss of your product.
For this reason, I suggest you keep all grains and legumes to a moisture
content of no more than 10%.  An exception to this is raw peanuts which
are particularly susceptible to an Aspergillus mold growth that produces
aflatoxin (a type of mycotoxin) and should be stored with an 8% moisture
content or less.

     If you do not have a clue as to what the moisture level of your
grain is here are several methods to determine it.  The first method
requires a great deal more oven time, but is the simplest and has less
room for error to creep in.  The second method is much quicker, but
greater care must be taken to prevent mistakes.

     Highly precise moisture content measurements generally require
equipment and facilities beyond the scope of what can be had by the
average person.  It is still possible though to make some determinations
that will be of real use for our purposes.

     You'll need some way to measure weight with a fair degree of
accuracy.  The better the scale you use, the more reliability you'll
have in your determinations.  Provided that it will weigh accurately to
the half-ounce or less, any scale that can be calibrated with a known
check weight will do.  Even postal scales can be made to serve if they
are carefully calibrated against a known weight.  Many individuals
interested in starting storage programs may have grain weight scales
used in ammunition reloading that might serve well.

     Also necessary is a thermometer capable of withstanding and
accurately measuring oven temperatures.  As many bakers can tell you,
home oven thermostats are often notoriously inaccurate so it is better
to rely on a decent thermometer.  Most kitchen supply stores can supply
one that is oven safe and will accurately measure to the degree
Fahrenheit or Celsius.

     Proper technique calls for preheating the oven for a half-hour or
more before starting the dehydrating process so that it will be of a
uniform heat throughout.  The sample pan should be placed on the middle
rack as close to the vertical and horizontal center of the oven as
possible.  The bulb or dial of the thermometer should be placed next to
the pan.


     METHOD ONE.

     This method is for measuring moisture content in whole grains and
legumes.  Grain flours or meals, milk powders and any other finely
textured foods should use method two detailed below.

     To be done prior to measuring -- choose a shallow heat resistant
container that has a close fitting lid.  Clean it thoroughly and dry it
completely in your oven for 10-15 minutes.  Allow it to cool and then
weigh it carefully.  This will give you the tare weight or what your
container weighs empty.

     Depending on how your scale is calibrated you can use a smaller
sample size than what is indicated below.  Using the twenty-ounce sample
mentioned in the following text will allow for fairly accurate readings
with the average postal scale.  A scale that will measure to the gram
could use as small a sample as 20 grams.  A powder scale could use even
less, but the smaller your sample size becomes the more finicky care you
must take not to allow error to creep in.  Keep your sample size large
enough to easily work with.

     Allowing for the weight of the sample pan, measure out a weighed
twenty-ounce representative sample of the grain or legumes in question.
Ideally, you should mix the entire lot thoroughly immediately before
removing the sample, but if this is not possible then take it from the
middle center of the container.  It is important that you use care in
this measurement since it will affect all following determinations.

     Put the sample in the container making sure it is not more than an
inch deep.  Place it in the oven with the lid off and allow to heat.
Below is a table giving the oven temperatures and times per grain or
legume type:


    Time and Temperature Settings for Determining Moisture
    Contents of Whole Seeds.
    ------------------------------------------------------

                  Oven Temperature      Oven Time
        Seed      Deg.  F    C            Hours

    Barley             266  130            20
    Beans              217  103            72
    Corn               217  103            72
    Oats               266  130            22
    Rye                266  130            16
    Sorghum, millet    266  130            18
    Soybeans, peanuts  217  103            72
    Wheat, rice        266  130            19


          When the dehydration period is over place the close fitting
lid on the sample pan and allow to cool in the oven with the door
closed.  Remove the pan and carefully weigh it.

     A one ounce loss in weight indicates your grain has a roughly five
percent moisture content, 2 ounces indicates that it has a 10% moisture
content, etc., etc.  You might even be able to cut it as fine as a half
oz loss, but I wouldn't try to take it further than that.

     Obviously, this is only a rough measure, but it works and can be
done with postal or dietetic scales that are available virtually
everywhere.  As I mentioned above, if you have a scale with a finer
calibration it is possible to use a smaller sample size and achieve the
same result.


     If anyone has a better way of measuring moisture levels which can
be done without a lab or special equipment I'd surely like to hear it.
                      

     METHOD TWO

     This method is much faster to use than the first, but greater care
must be taken to prevent error.  It can be used to determine moisture
contents of whole grains and legumes, flours, meals and various food
powders.

     The same equipment as was used in Method One will be required here
as well as a low-RPM grain mill or some other device that can reduce a
quantity of the grain to a meal consistency with only minimal heating of
the sample.  If the food to be tested is already at a meal consistency
or finer then it can be used as-is.

     Grind a quantity of product you want to measure the moisture
content of.  Take care to grind the sample slowly enough to keep
friction heat build up to a minimum or else moisture will be lost due to
heat evaporation before it can be weighed.

     Immediately upon finishing the grinding, weigh out your sample so
as to minimize unmeasured moisture loss.

     Place the sample in the oven and dehydrate in the manner used in
Method One for a period of two hours at a temperature setting of 275
deg. F (135 deg. C).  When the heating period is finished cover with the
tight-fitting lid and allow to cool in the oven.  Remove and weigh
carefully.  Moisture determination is the same as above.


     A.3.2  CLEANING IT YOURSELF

     If you've chosen to purchase field-run grain or if the pre-cleaned
product you've bought isn't clean enough, you can do it yourself.

     The fastest and easiest method is "fanning", a form of winnowing.
This is done by pouring the grain slowly through the air stream of a fan
or blower into a clean, deep container such as a cardboard box or trash
can.  The wind blowing through the falling grain will blow out most of
the broken kernels, chaff, smut balls, mouse droppings, etc.  If you're
losing too much good grain, try turning the fan down or moving it
further back from the container.  The deep container will cut down on
the amount of kernels that bounce out.  Repeat fanning as necessary
until the grain is clean enough to suit or you've blown all of the
lighter contaminants out.

     If the fanning didn't get the grain clean enough it can be
further cleaned by running it through a screen or sieve.  This
should be made with holes just big enough to pass an average sized
grain of what it is you're cleaning.  Obviously, the size of the
holes will necessarily vary depending upon the kernel size of the
grain.

     Should the kernels still not be clean enough to suit then you'll
just have to resort to hand picking out the offending particles.  I'd
strongly suggest doing this just prior to grinding where it can be done
in small batches rather than trying to do your entire storage all at
once.  It's much easier to do a few pounds at a time than fifty or a
hundred.

     If you have it in mind to wash the grain, this should not be done
prior to storage, but, rather, just before use.  After it's been rinsed,
it should be dried immediately in the oven by placing it no deeper than
1/2 inch and heated at 150 deg. F for an hour.  It should be stirred
occasionally to improve drying.
                      

     A.4  STORING GRAINS AND LEGUMES

    Now that you have properly prepared your grains and legumes for
storage, they are ready to be packaged.

*For methods and procedures of packaging please see section IV.*

         IV.  Specific Equipment Questions
          A.  Storage Containers
          B.  CO2 and Nitrogen
          C.  Oxygen Absorbers
          D.  Desiccants
          E.  Diatomaceous Earth
                      

B. DRY MILKS

     Got milk?  In the refrigerator, right?  Milk is a great source of
essential amino acids and vital calcium, but in its fresh liquid form it
is a highly perishable commodity.  Fortunately, milk can be found in
several forms that lend themselves to food storage.  The various types
of dry milks are the best suited to the task.


     B.1  TYPES OF DRY MILKS

    NONFAT:   This is pasteurized skim milk reduced to a powdered
              concentrate.  It can be found in two forms, regular and
instant.  They are both made from milk in a spray-drying process, but
the instant variety has been given further processing to make it more
easily soluble in water than regular dry milk.  Both types have the same
nutrient composition.  The regular variety is more compact and requires
less storage space than the instantized variety, but it is more
difficult to reconstitute.  The most easily found variety is the
instant, available in nearly any grocery store.  The regular variety has
to be sought out from baking and restaurant suppliers and storage food
dealers.

     It takes 3.2 oz or about 3 tablespoons of instant nonfat dry milk
added to 8 oz of water to make 1 cup of milk you can drink or cook with
just like fresh milk, albeit with a considerable flavor difference.
Combining the dry milk with water at least several hours before you plan
to use it gives it time to dissolve fully and to develop a fresher
flavor.  Shaking the fluid milk vigorously will incorporate air and will
also help to improve flavor.  Add the powder to baked goods, gravies,
smoothies, hot cereals, casseroles and meat loaf as a nutrition booster.
It can also be used to make yogurt, cheese and most any cultured dairy
product that does not require a high fat content.


    FLAVORED NONFAT:    This may be found packaged in a variety of forms
                        from a low calorie diet drink (artificially
sweetened) to the other end of the scale, as cocoa mix or malted milk.
The key ingredient is the dry milk so buy and store these products
accordingly.

    WHOLE MILK:    This is whole dry milk with all of its fat content
                   and therefore has a shorter shelf life than nonfat.
Other than that, it can be used in exactly the same way.  Dry whole milk
is difficult to find, but can sometimes be found where camping and
outback supplies are sold.

    BUTTERMILK:    Dry buttermilk is for use in recipes calling for
                   buttermilk.  Since it has a slightly higher fat
content than nonfat dry milk, it generally does not keep as long.


     B.1.1  BUYING DRY MILK PRODUCTS

    (a)- Be sure the dry milk you are buying has been fortified with
vitamins A and D.  All of the nonfat dry milks I've seen come fortified
with these two vitamins.  The dry buttermilk does not come this way, at
least the SACO brand does not.  I don't know if the flavored mixes and
the dry whole milk do or not.

    (b)- There should be no artificial colors or flavors.  I believe it
is illegal to add preservatives to any dry milk sold in the U.S. so a
claim of "no preservatives" on the label is of no consequence.  Other
nations may be different, however.

    (c)- "Extra Grade" on the label indicates the manufacturer has held
to higher processing and quality standards and the milk is somewhat
lower in fat, moisture and bacterial content, is more soluble, and has
fewer scorched particles.

    There are still some manufacturers of dry milk that sell ordinary
Grade A product, but they are becoming fewer.  Every brand of instant
powdered milk in my local grocery store is the Extra Grade, even the
generic store brand.  This, too, may vary outside of the States.

    (d)- Try to buy your dried milk in containers of a size that makes
sense for the level of consumption in the household.  Once it is opened,
powdered milk has a short shelf life before undesirable changes in
flavor and nutrient content occurs.  If you buy large packages and do
not use much at one time, consider breaking it down and repackaging into
smaller containers at the time of purchase.

    (e)- As with any storage food you buy, try to deal only with
reputable dealers.  It is particularly important to do this with dry
milk because of its short shelf life and sensitivity to storage
conditions.  Check expiration dates, then date and rotate packages.


     B.2  STORING OF DRY MILKS

     Dry milk products are probably the most sensitive to environmental
conditions storage foods there are, particularly to temperature and
moisture content.  Their vitamins A and D are also photosensitive and
will break down rapidly if exposed to light.

     The area where your dry milk is stored should be kept as cool as
possible.  If it is possible to do so, air-conditioning or even
refrigeration can greatly extend the nutrient shelf life.

     If the storage container is transparent or translucent then it
should be put into a second container opaque to light or stored in a
dark room.

     Dry milk will absorb moisture and odors from the air so storage
containers should be impervious to both air and moisture.  The drier it
can be kept, the better it will keep.  The use of desiccants is an
excellent idea.  Oxygen also speeds decomposition.  Powdered milk canned
with nitrogen or carbon dioxide to replace air (which contains oxygen)
will keep longer than powdered milk exposed to air.  Vacuum canning also
decreases the available oxygen.

     If the dry milk purchased was not packaged for long term storage
then it should be repackaged right away.

     I purchase the instant variety at my local grocery and repack it
when I get it home.  I've seen a number of methods used for this and any
of them should work.

     The method I now use is to pour the powder into clean, dry
half-gallon canning jars.  Once the jars are filled I add a small
desiccant pack and seal.  They are dated and stored in the ubiquitous
cool, dark place.  They must be guarded against breakage, but they offer
the advantage of not holding odors, thus allowing for reuse after
suitable cleaning.  Since they are as transparent the contents must be
protected against light.  Vacuum sealing and then storing in a dark
place may be the best method.  Larger jars of 1 gallon size could be
used and then re-vacuum sealed after each use.  An O2 absorber would
take care of any remaining oxygen and would, itself, last longer when
used in conjunction with the vacuum sealer.  Being glass, the jar can be
reused as well as the lid and ring if they're properly cleaned.

     Clean, sound plastic one and two liter soda bottles can also be
used, but probably should be used just once since the plastic is
somewhat permeable and will hold odors.

     If you have access to a can sealer, #10 cans make wonderful storage
containers for dry milk, particularly if used in conjunction with O2
absorbers.

     Another method I've seen used is to remove the paper envelopes of
milk powder from the cardboard box they come from the grocery store in
and to put them in dated plastic bags.  These bags are not sealed.  The
unsealed bags are then placed in a larger, air tight, opaque container.
I've heard of plastic buckets, fifty cal and 20 mm ammo cans being used
for this purpose.  A healthy quantity of desiccant was also placed in
the container.  This would be another area where O2 absorption packets
should serve well.  It's important to remember the containers should be
clean and odor-free.

     *Please see Section IV Specific Equipment Questions for information
concerning the proper use of containers, desiccants, compressed gasses,
dry ice and oxygen absorbers.*


     B.2.1  SHELF LIFE OF DRY MILKS

     From:     SacoFoods@aol.com  (Amy Thompson)
     To:       Dunross@dkeep.com  (Alan Hagan)
     Subj:     SACO Mix'nDrink Instant Pure Skim Milk
     Date:     May 9, 1996

Dear Mr. Hagan:

     Thank you for your e-mail today and for your interest in SACO
Mix'nDrink Pure Skim Milk.

     Our Mix'n Drink will keep its nutrition value for up to about two
years if kept cool and dry, and the only vitamins that actually decrease
over time are the vitamins A and D.  These are not shelf-stable vitamins
and are sensitive to heat and light.  A good rule of thumb to follow is
that the vitamins A and D will dissipate at a rate of about 20% every
year if stored properly.  The less heat and moisture the milk is exposed
to, the better the vitamins will keep.  A freezer could extend the shelf
life, as long as the powder does not get moisture in it.  If you had to
put a time limit on the Mix'nDrink, for rotation purposes, I would date
it at two years after the date of purchase.

     After opening a package of dry milk, transfer the powder to a
tightly covered glass or metal container (dry milk can pick up odors
from plastic containers) and keep it in the refrigerator.  Unsealed
nonfat dry milk keeps for a few months; dry whole milk for a few weeks.
                                                           
------------------------------------------------------------------

    From:     SacoFoods@aol.com  (Amy Thompson)
    To:       Dunross@dkeep.com  (Alan Hagan)
    Subj:     SACO Mix'nDrink Instant Pure Skim Milk
    Date:     May 21, 1996

Dear Mr. Hagan:

     Since vitamins A and D are heat and light sensitive, I would say
that your 1 1/2 year shelf life is very reasonable.  If you are trying
to determine when the nutritional value has been affected more than 40%,
as you previously indicated, you should be pretty safe with that time
element, as long as it is not exposed to extreme heat.

[Eds note:  We were discussing the higher average temperatures found in
Florida and other hot climates and the effect that it would have on
their dry milk's nutrient content]
                      

C. CANNED GOODS

     C.1  CANNED MILK TYPES

     Preserved liquid milk comes in a number of forms, none of which are
very similar to each other.  The most common forms of these packaged
milks are as follows:

    CANNED MILKS:  These are commonly called UHT milks (Ultra High
                   Temperature) for the packaging technique used to put
them up. They come in the same varieties as fresh liquid milks:  Whole,
2%, 1% and skim.  I've even found whipping cream in UHT packaging (Grand
Chef - Parmalat), though this may be offered only in the commercial and
restaurant trade.  In the U.S. they have vitamin D added.  The lesser
fat content milks do not keep as long as whole milk and their use by
dates are correspondingly shorter term.  This milk is packaged in
aseptic containers, either cans or laminated paper cartons.  It has the
same composition as fresh milk of the same type, and can be stored at
room temperature because of the special pasteurizing process used.  The
milk has a boiled flavor, but much less than evaporated milk.  The dates
are usually for approximately six months.  The milk is still usable past
its date, but the flavor soon begins to go stale and the cream
separates.  I am told by a friend who lived in Germany not long after
this kind of canned milk began to come on the market there that they
were dated for a year.

     With a six-month shelf life this type of canned milk naturally
requires a much faster rotation cycle than other types.  The only brand
name for this milk I've seen is Parmalat.  Recently, I have discovered
that it makes excellent yogurt, losing the boiled tasted


    EVAPORATED:    This is made from fresh, unpasteurized whole milk.  A
                   vacuum-heating process removes 60% of the water; the
concentrate is heated, homogenized, and in the States vitamin D is
added.  It is then canned and heated again to sterilize the contents.
It may also have other nutrients and chemical stabilizers added.  A
mixture of one part water and one part evaporated milk will have about
the same nutritional value of an equal amount of fresh milk.  There is
generally no date or use by code on evaporated milk

     Health and nutrition food stores often carry canned, evaporated
goat's milk, in a similar concentration.


    SWEETENED CONDENSED:     This milk goes through much less processing
                             than evaporated milk.  It starts with
pasteurized milk combined with a sugar solution.  The water is then
extracted until the mixture is less than half its original weight.  It
is not heated because the high sugar content prevents spoilage.  It's
very high in calories, too:  8 oz has 980 calories.

     Although it is often hard to find, the label has a stamped date
code which indicates the date by which it should be consumed.
Sweetened, condensed milk may thicken and darken as it ages, but it is
still edible.


     C.1.1  SHELF LIFE OF CANNED MILKS

     Unopened cans of evaporated milk can be stored on a cool, dry shelf
for up to six months.  Canned milk (UHT) should be stored till the
stamped date code on the package (3 - 6 months).  Check the date on
sweetened, condensed milk for maximum storage.
                      

     C.2  CORROSION PREVENTION OF CANNED GOODS

     Some areas have difficulty storing metal canned goods for long
periods of time.  This is usually caused by very high humidity or
exposure to salt in a marine environment.  If this is a problem, it is
possible to extend the life of metal cans by coating their outsides.
I've seen this used on boats here in Florida, especially when loading
for a long trip.  There are at least four methods that can be used to do
this:

     PARAFFIN METHOD:  Using a double boiler, paraffin is melted and
brushed on the clean, unrusted cans.  Be certain to get a good coat on
all seams, particularly the joints.  If the can is small enough, it can
be dipped directly into the wax.  Care must be taken to not cause the
labels to separate from the cans.  Do not leave in long enough for the
can to get warm.

     PASTE WAX METHOD:  Combine 2-3 oz. of paste or jelly wax with a
quart of mineral spirits.  Warm the mixture CAREFULLY in its container
by immersing it in a larger container of hot water.  DO NOT HEAT OVER AN
OPEN FLAME!  Stir the wax/spirits thoroughly until it is well mixed and
dissolved.  Paint the cans with a brush in the same manner as above.
Place the cans on a wire rack until dry.

     SPRAY SILICONE:  A light coating of ordinary spray silicone may be
used to deter rust.  Spray lightly, allow to dry, wipe gently with a
clean cloth to remove excess silicone.

     CLEAR COATING:  A clear type of spray or brush on coating such as
Rustoleum may be applied.  This is best suited for larger resealable
cans, but will keep them protected from corrosion for years.
                      

D. SUGAR, HONEY AND OTHER SWEETENERS

     There are a wide number of sugars to be found for purposes of
sweetening foods.  Fructose is the primary sugar in fruit and honey;
maltose is one of the sugars in malted grains; pimentose are found in
olives and sucrose is what we know as granulated or table sugar.
Sucrose is a highly refined product made primarily from sugar cane
though sugar beets still contribute a fair amount of the world supply.
Modern table sugar is now so highly refined as to be virtually 100% pure
and nearly indestructible if protected from moisture.  Powdered sugar
and brown sugar are simple variations on granulated sugar and share its
long life.

     Liquid sweeteners do not have quite the longevity of dry sugars.
Honey, cane syrup, molasses, corn syrup and maple syrup may crystallize
or mold during long storage.  These syrups are chemically not as simple
as table sugar and therefore lose flavor and otherwise break down over
time.


     D.1  TYPES OF GRANULATED SUGARS

     Buying granulated sugar and its close cousins is really a very
simple matter.  Buy a brand you know you can trust and be certain the
package is clean, dry and has no insect infestation.  There's very
little that can go wrong with it.

    GRANULATED:    Granulated sugar does not spoil, but if it gets damp
                   it will likely cake up or get lumpy.  If it does, it
can simply be pulverized again until it regains its granulated texture.
Granulated sugar can be found in varying textures, coarser or finer.
"Castor/caster sugar" is a finer granulation than what is commonly sold
as table sugar in the U.S. and is more closely equivalent to our
super fine or berry sugar.

    POWDERED,      All names refer to the same kind of sugar, that is
    CONFECTIONERS, white granulated sugar very finely ground.  For
    ICING:         commercial use there is a range of textures from
                   coarse to ultra-fine.  For home consumption, what is
generally found is either Very Fine (6X) or Ultra-Fine (10X), but this
can vary from nation to nation.  Not all manufacturers will indicate the
grind on the package though.  Sugar refiners usually add a small amount
of corn-starch to prevent caking.

     Powdered sugar is as inert as granulated sugar, but it is even more
hygroscopic and will absorb any moisture present.  If it absorbs more
than a little it may cake up and get hard.  It's difficult to reclaim
hardened powdered sugar, but it can still be used like granulated sugar.


    BROWN,    In the United States brown sugar is basically just refined
LIGHT & DARK: white sugar that has had a bit of molasses or sugar syrup
              and caramel coloring added to it.  Dark brown sugar has
more molasses which gives it a stronger flavor, a darker color and makes
it damp.  Light brown sugar has less molasses which gives it a milder
flavor, a blonder color and is slightly dryer than the dark variety.
For storage purposes you may want to just stock the dark variety.  Light
brown sugar can be made by combining one fourth to one third white sugar
to the remainder dark brown sugar and blend thoroughly.

     Both varieties need to be protected from drying out, or they will
become very hard and difficult to deal with.  Nor do you want to allow
them to become damper than what they already are.

     There are granulated and liquid brown sugars available, but they
don't have the same cooking qualities as ordinary brown sugars.  They
also don't dry out and harden quite so readily either.


    RAW, NATURAL,  In recent years, sugar refiners have realized that
    & TURBINADO:   there is a market for less refined forms of cane
                   sugar in the U.S. and have begun to sell this kind of
sugar under various names and packagings.  None of it is really raw
sugar since it is illegal to sell it in the U.S. due to the high
impurities level in the truly raw product.  All of it has been processed
in some form or fashion to clean it, but it has not been subjected to
the full refining and whitening processes of ordinary white table sugar.
This leaves some of the natural color and a mild flavor in the
sweetener.  All of these less refined sugars may be stored and handled
like brown sugar.

     Outside of the United States it is possible to buy truly raw sugar
and it can be found under names such as "muscavado", "jaggery" (usually
a raw palm or date sugar), "demerara" and others.  With all of the
molasses and other impurities retained it is quite strong in flavor so
would not be suited to general use, but there are recipes that call for
it.  In spite of moisture and impurities it can be stored like brown
sugar since its sugar content is high enough to inhibit most microbial
growth.


     D.1.1  STORING GRANULATED SUGARS

     All granulated sugars have basically the same storage requirements.
They need to be kept in air tight, insect and moisture proof containers.
For powdered, and granulated sugar you might want to consider using some
desiccant in the storage container if your local climate is damp.  Since
brown sugars and raw sugars are supposed to be moist, they do not need
desiccants.  Shelf life is indefinite if kept dry, but anything that you
intend to eat really should be rotated over time.  Time has a way of
affecting even the most durable of foods.

     I've used brown sugar that was six years old at the time it was
removed from storage and, other than the molasses settling somewhat
toward the bottom, it was just fine.  A friend to whom I gave a bucket
of the brown sugar finished it off three years after I gave it to her
which was nine years after it was packaged and it, too, was fine.


     D.2  TYPES OF HONEY

     Honey is probably the oldest sweetener known to man. Its use
predates recorded history and has been found in the Egyptian pyramids.
It's typically sweeter than granulated sugar by a factor of 25%-40%
depending upon the specific flowers from which the bees gather their
nectar.  This means a smaller amount of honey can give the same amount
of sweetening as sugar.  The source flowers also dictate the flavor and
the color of the sweetener as well.  Honey color can range from very
dark (nearly black) to almost colorless.  As a general rule, the lighter
the color and the more delicate the flavor, the greater the price the
honey will bring.  As you might expect, since honey is sweeter than
table sugar, it also has more calories as well -- 22 per teaspoon
compared to granulated sugar's 16 per teaspoon.  There are also trivial
amounts of minerals and vitamins in the bee product while white sugar
has none.

     Raw honey may also contain minute quantities of botulinum spores
and should not be fed to children under one year of age.  PLEASE READ
THE POST FROM GERI GUIDETTI CONCERNING THIS BELOW.  Raw honey is OK for
older children and adults.  Honey is not a direct substitute for table
sugar however, its use in recipes may call for a bit of alteration to
get it to turn out right.

     Honey comes in a number of forms in the retail market and they all
have different storage characteristics:


WHOLE-COMB:   This is the bee product straight from the hive.  It is the
              most unprocessed form in which honey comes, being found as
              large pieces of waxy comb floating in raw honey.  The comb
              itself will contain many unopened honey cells.


RAW:          This is unheated honey that has been removed from the
              comb.  It may contain bits of wax, insect parts and other
              small detritus.


FILTERED:     This is raw honey that has been warmed to make it more
              easy to filter out small particles and impurities.  Other
              than being somewhat cleaner than raw honey it is
              essentially the same.  Most of the trace amounts of
              nutrients remain intact.


LIQUID:       This is honey that has been heated to higher temperatures
              to allow for easier filtering and to kill any
              microorganisms.  Usually lighter in color, this form is
              milder in flavor, resists crystallization and generally
              clearer.  It stores the best of the various forms of
              honey.  Much of the trace amounts of vitamins, however,
              are lost.


SPUN or       This honey has had some of its moisture content removed to
CRYSTALLIZED:  make a creamy spread.  It is the most processed form of
              honey.


     D.2.1  BUYING HONEY

     Much of the honey sold in supermarkets has been blended from a
variety of different honeys and some may have even had other sweeteners
added as well.  Like anything involving humans, buying honey can be a
tricky business.  It pays to deal with individuals and brands you know
you can trust.  In the United States you should buy products labeled
U.S. GRADE A or U.S. FANCY if buying in retail outlets.  However, be
aware there are no federal labeling laws governing the sale of honey, so
only honey labeled pure is entirely honey and not blended with other
sweeteners.  Honey grading is a matter of voluntary compliance which
means some producers may be lax and sloppy about it.  This can be a real
nuisance when producers use words like "organic", "raw", "uncooked" and
"unfiltered" on their labels, possibly to mislead.  Fortunately, most
honey producers are quite honest in their product labeling so if you're
not certain of who to deal with, it is worthwhile to ask around to find
out who produces a good product.

     Honey may also contain trace amounts of drugs used in treating
various bee ailments, including antibiotics.  If this is a concern to
you, then it would be wise to investigate with your local honey producer
what has been used.


     D.2.2  STORING HONEY

     Honey is much easier to store than to select and buy.  Pure honey
won't mold, but may crystallize over time.  Exposure to air and moisture
can cause color to darken and flavor to intensify and may speed
crystallization as well.  Comb honey doesn't store as well liquid honey
so you should not expect it to last as long.

     Storage temperature is not as important for honey, but it should be
kept from freezing and not exposed to high temperatures if possible.
Either extreme can cause crystallization and heat may cause flavor to
strengthen undesirably.

     Filtered liquid honey will last the longest in storage.  Storage
containers should be opaque, airtight, moisture and odor-proof.  Like
any other stored food, honey should be rotated through the storage cycle
and replaced with fresh product.

     If crystallization does occur, honey can be reliquified by placing
the container in a larger container of hot water until it has melted.

     Avoid storing honey near heat sources and if using plastic pails
don't keep it near petroleum products (including gasoline/diesel
engines), chemicals or any other odor-producing products.


     D.2.3  RAW HONEY AND BOTULISM

    From: Geri Guidetti arkinst@concentric.net

    Duane Miles wrote:
    >If I recall correctly, honey contains very, very small amounts of
>the bacteria that cause botulism.  For adults, this seldom causes
>problems.  Our immune system is capable of dealing with small numbers
>of even nasty bacteria, they do it all the time.  The problem is when
>we get large numbers of bacteria, or when our immune system is damaged
>or not yet developed.

    >That is where the problem with honey comes in.  Some people used to
>use honey to sweeten milk or other foods for infants.  Infants immune
>systems sometimes cannot handle the bacteria that cause botulism, and,
>of course, those infants became seriously ill.  So pediatricians now
>advise strongly against using honey for children under a certain age.

    Yes, raw honey can contain the temperature resistant spores of
"Clostridium botulinum", the bacterium that causes botulism.  The
organism is a strict anaerobe, meaning that it only grows in the absence
of molecular oxygen.  The problem with infants and honey is that the
small, intestinal tract of an infant apparently is sufficiently
anaerobic to allow the spores to germinate into actively growing C.
botulinum organisms.  Essentially, the infant serves the same role as a
sealed, airtight, contaminated can of beans as far as the organisms are
concerned.  There in the infant's body the bacteria secrete the
dangerous toxin that causes the symptoms of botulism.  There have been
quite a few documented infant deaths due to honey.  As I recall, the
studies identifying honey as the source were done in the '80s.  Most
pediatricians recommend no honey for the first year.  It is probably
best to check with your own for even later updates...Geri Guidetti, The
Ark Institute


     D.2.4  HONEY OUTGASSING

     Q:  My can of honey is bulging.  Is it safe to use?

     A:  Honey can react with the can lining to release a gas especially
when stored over a long period of time.  Honey's high sugar content
prevents bacteria growth.  If there is no sign of mold growth, it is
safe to eat. FREQUENTLY ASKED FOOD QUESTIONS, FN250


     D.3  TYPES OF CANE SYRUPS.

MOLASSES &    These two sweeteners are not precisely the same thing.
CANE SYRUP:   Molasses is a by-product of sugar refining and cane syrup
              is simply cane juice boiled down to a syrup, in much the
              same way as maple syrup is produced.  Non-Southerners
              (U.S.) may know it better as unsulphured molasses even if
              this is not completely correct.  Sulphured molasses is
              also available on the market and very cheap as well, but
              it's strong flavor is unattractive and generally not
              desirable.


SORGHUM:      This is produced in the same manner as cane syrup, but
              sorghum cane, rather than sugar cane, is used.  Sorghum
              tends to have a thinner, slightly sourer taste than cane
              syrup.


TREACLE:      This sweetener comes in varying colors from a rather dark
              version, similar to, but not quite the same as blackstrap
              molasses, to paler versions more similar to golden syrup.


    All of the above syrups are generally dark with a rich, heavy
flavor.


GOLDEN SYRUP: This syrup seems to be both lighter and paler in color
              than any of the above three, probably more similar to what
              we would call a table syrup here in the U.S.


TABLE SYRUP:  There are many table syrups sold in supermarkets, some
              with flavorings of one sort or another such as maple,
              various fruits, etc.  A close examination of the
              ingredients list will reveal mixtures of cane syrup, cane
              sugar syrup or corn syrup along with preservatives,
              colorings and other additives.  They usually have a much
              less pronounced flavor than molasses, cane syrup, sorghum
              or the darker treacles.  Any syrup containing corn syrup
              should be stored as corn syrup.


     D.3.1  STORING CANE SYRUPS

     All of the above syrups, except for those having corn syrup in
their makeup, have the same storage characteristics.  They can be stored
on the shelf for about two years and up to a year after opening.  Once
they are opened, they are best kept in the refrigerator to retard mold
growth.  If mold growth does occur, the syrup should be discarded.  The
outside of the bottle should be cleaned of drips after each use.  Some
pure cane and sorghum syrups may crystallize in storage, but this causes
no harm and they can be reliquified using the same method as for honey.


     D.4  CORN SYRUP

     Corn syrup is a liquid sweetener made by an enzyme reaction with
corn-starch.  Available in both a light and a dark form, the darker
variety has a flavor similar to molasses and contains refiners syrup (a
byproduct of sugar refining).  Both types often contain flavorings and
preservatives.  It is commonly used in baking and candy making because
it does not crystallize when heated.  Corn syrup is very common in the
U.S., but less so in the rest of the world.

     Corn syrup stores poorly compared to other sweeteners and because
of this it often has a best if used by dating code on the bottle.  It
should be stored in its original bottle, tightly capped, in a cool, dry
place.  New unopened bottles keep about six months from the date on the
label.  After opening, keep the corn syrup four to six months.  These
syrups are very prone to mold and to fermentation so be on the lookout
for bubbling or a mold haze.  If these present themselves, throw the
syrup out.  You should always be certain to wipe off any drips from the
bottle after every use.


     D.5  MAPLE SYRUP

    Maple syrup is produced by boiling down sap of the maple tree until
it reaches a syrup consistency and is slightly sweeter than table sugar.
Maple syrup is judged by much the same criteria as honey:  Lightness of
color, clarity and taste.  Pure maple is generally expensive and most
pancake syrups are corn and cane sugar syrups with either natural or
artificial flavorings.  Maple flavored pancake syrups should be kept and
stored as corn syrups.

    New unopened bottles of maple syrup may be kept on a cool, dark,
shelf for up to two years.  The sweetener may darken and the flavor get
stronger, but it is still usable.

    After the bottle has been opened, it should be refrigerated.  It
will last about a year.  Be careful to look out for mold growth.  If
mold occurs, discard the syrup.
                      

E. FATS AND OILS

     All oils are fats, but not all fats are oils.  They are very
similar to each other in their chemical makeup, but what makes one an
oil and another a fat is the percentage of hydrogen saturation in the
fatty acids of which they are composed.  The fats and oils which are
available to us for culinary purposes are actually mixtures of differing
fatty acids so for practical purposes we'll say saturated fats are solid
at room temperature (70 deg. F) and unsaturated fats we call oils are
liquid at room temperature.  For dietary and nutrition purposes fats are
generally classified as saturated, monosaturated and polyunsaturated,
which is a further refinement of the amount of saturation of the
particular compositions of fatty acids in the fats.


     E.1  BUYING AND STORING OILS AND FATS

     There is a problem with storing oils and fats for the long term and
that is the fact that they go rancid rather quickly.  Rancid fats have
been implicated in increased rates of heart disease, atherosclerosis and
are carcinogenic (cancer causing) so we want to avoid them if possible.

     Oxygen is eight times more soluble in fat than in water and it is
the oxidation resulting from this exposure that is the primary cause of
rancidity.  The more polyunsaturated a fat is, the faster it will go
rancid.  This may not, at first, be readily apparent because vegetable
oils have to become several times more rancid than animal fats before
our noses can detect it.  An extreme example of rancidity is the linseed
oil (flaxseed) that we use as a wood finish and a base for oil paints.
In just a matter of hours the oil oxidizes into a solid polymer.  This
is very desirable for wood and paint, very undesirable for food.

     Because of this difficulty in storing fats and oils for any long
period of time many books and articles on the subject of food storage
make only passing mention of them, if they say anything at all.  This is
unfortunate because fat contains nine calories to the gram compared to
the four calories contained by either carbohydrates or protein.  This
makes fat a valuable source of concentrated calories that could be of
real importance if faced with a diet consisting largely of unrefined
grains and legumes.  For small children, infants and the elderly, they
may not be able to consume the volume of food that would be necessary in
the course of a day to get all of the calories they would need to avoid
weight loss and possible malnutrition.  Additionally, fats play an
important role in our perception of taste and texture and their absence
would make many foods more difficult to prepare and consume.
Furthermore, a small amount of dietary fat is necessary for our bodies
to properly absorb fat soluble vitamins like A,D,E and K.

     Long term storage of fats may be problematical, but it is not
impossible.  There are some general rules you can follow to get the most
life out of your stored cooking oils and fats.

    #1   Exposure to oxygen, light and heat are the greatest factors to
         rancidity.  If you can, refrigerate your stored oil,
particularly after it's been opened.  If possible, buy your oils in
opaque, airtight containers.  If you purchase it in plastic,
particularly clear plastic, then transfer it to a gas impermeable glass
or metal container that can be sealed airtight.  If you have a means of
doing so, vacuum sealing the storage container is an excellent idea as
it removes most of the air remaining inside, taking much of the oxygen
with it.  Transparent glass and plastic containers should be stored in
the dark, such as in a box.  Regardless of the storage container, it
should be stored at as cool a temperature as possible and rotated as
fast as is practical.  Oils and fats with preservatives added by the
manufacturer will have a greater shelf life than those without them,
provided they are fresh when purchased.

    #2   Unless they have been specially treated, unopened cooking oils
         have a shelf life of about a year, depending upon the above
conditions.  Some specialty oils such as sesame and flax seed have
shorter usable lives.  If you don't use a great deal of it, try to not
buy your fats in large containers.  This way you won't be exposing a
large quantity to the air after the you've opened it, to grow old and
possibly rancid, before you can use it all up.  Once opened, it is an
excellent idea to refrigerate cooking fats.  If it turns cloudy or
solid, the fat is still perfectly usable and will return to its normal
liquid, clear state after it has warmed to room temperature.  Left at
room temperatures, opened bottles of cooking oils can begin to rancid in
anywhere from a week to a couple of months, though it may take several
more months to reach such a point of rancidity that it can be smelled.

    #3    Although darker colored oils have more flavor than paler
         colored, the agents that contribute to that flavor and color
also contribute to faster rancidity.  For maximum shelf life buy paler
colored oils.

    #4   If you have no particular problem with using it, the culinary
         fat with the most shelf life as it comes from the store is
hydrogenated shortening in its unopened metal or metal lined can.  The
brand most familiar in the U.S. is probably Crisco, but there are many
others.  Solid shortening is usually composed of partially hydrogenated
vegetable oils, but there are some that also contain animal fats.  Some
brands will also contain anti-oxidant preservatives as well.  All other
conditions being equal, those with preservatives will have a longer
shelf life than those without.  It is not possible to give an exact
answer, but it is reasonable to expect an unopened metal can of
shortening to have a shelf life of eight to ten years if kept reasonably
cool, particularly if it has preservatives in it.


     E.2  EXTENDING SHELF LIFE BY ADDING ANTI-OXIDANTS

     If obtaining the maximum shelf life in your cooking oils is
important to you, it is possible to add anti-oxidant preservatives to
the fat after you have purchased it.  Used in conjunction with a gas
impermeable container, either opaque in color or stored in a dark place,
and cool storage temperatures (70 F or less) then shelf life can be
extended to about five years, possibly longer.

     The anti-oxidant in question is Butylated HydroxyToluene (BHT).  It
is used in the food industry to slow the development of off-flavors,
odors and color changes caused by oxidation, mostly in foods that are
high in fats and oils.  BHT is on the U.S. Food and Drug
Administration's Generally Recognized As Safe (GRAS) list as a common
preservative.  The FDA limits the use of BHT to 0.02% or 200 parts per
million (ppm) of the oil or fat content of a food product.  The
directions that I will be giving below will be for the FDA limit, but
there are those who choose to use up to ten times that amount as part of
their life extension programs.  The level you choose is up to you.

     BHT is available over the counter in the retail trade, but you have
to know where to look for it.  The only retail distributor of the
anti-oxidant that I am thus far aware of is

    Twin Laboratories (TwinLab),
    Ronkonkoma, NY 11779.

    Their BHT comes in the form of 250 mg gelatin capsules.  I've been
able to find their product in several local health food stores.  It is
also available through mail order sources, but I don't have any names or
addresses for that avenue yet.

     To get the best results you will need the freshest oil you can
find.  Purchasing it from a large, busy supermarket will probably
suffice.  You'll also need containers that are gas impermeable such as
glass jars, or metal cans.  There may be plastic containers with high
gas barrier properties that will also serve, but I cannot knowledgeably
say about this.  It is important that your containers are food grade and
are clean, dry and dust-free.

     Each 250 milligram capsule is sufficient to treat 47 fluid ounces
of cooking oil (as per the GRAS guidelines mentioned above).  If you
have an accurate means of weighing this works out to be 5.3 mg of BHT
crystals to every 1 fl oz of oil.  If you're using a scale calibrated in
grains, such as a reloading powder scale, you may use the following
table.


         BHT                                          BHT
     in grains               OIL                 in milligrams
     ---------------------------------------------------------
     0.1 grain           1 fl oz                   5.3 mg
     0.7 grain           8 fl oz (1 cup)          42.4 mg
     1.3 grain          16 fl oz (1 pint)         84.8 mg
     2.6 grain          32 fl oz (1 quart)       169.6 mg
     5.2 grain          64 fl oz (1/2 gal)       339.2 mg
     10.3 grain        128 fl oz (1 gal)         678.4 mg

    NOTE:     The grain weight measurements have been rounded up to the
nearest tenth grain since most powder scales will not accurately measure
less than one-tenth of a grain.

    IMPORTANT NOTE:     If you are using a reloading powder scale, be
sure the balance pan is clean and the balance has been calibrated
recently with a reliable set of check weights.

     Remove the BHT crystals from their gelatin capsules and weigh, if
you're going to.  Once you have the appropriate amount, add the crystals
to a pint or so of the oil, shaking vigorously.  It may take several
hours for the preservative to dissolve completely.  Bringing the oil up
to a warm, NOT HOT, temperature will speed the process.  Once completely
dissolved, pour the anti-oxidant laden oil into the rest of the oil and
mix thoroughly.  Once mixed, the oil can then be poured into its storage
containers leaving approximately 1/2 inch of headspace.  If you have a
vacuum sealer the jars or cans may be vacuum sealed to remove most of
the oxygen from the container, otherwise just seal the lid.  Store in a
cool place and if using transparent jars, be certain to put them in a
larger container such as a box to keep the contents in the dark.  Don't
forget to label and date the jars.

     There are other preservatives in food industry use that will also
work, but I have not yet discovered how they are used or where to get
them.  I'm currently looking for information on Butylated HydroxyAnisole
(BHA), propyl gallate, vitamin E (the tocopherols, natural and
synthetic), ascorbyl palmitate (a fat soluble form of vitamin C), citric
acid and mono-Tertiary-ButylHydroQuinone (TBHQ).  Additionally, certain
herbs and spices like cloves, rosemary, oregano, sage and vanilla also
have antioxidant properties, sometimes quite strong ones.  Being
strongly flavored, they are not suitable as preservatives in fats meant
for general use, but will lend their protective properties in any
recipes that call for them.

     Before I close out this section on fats and oils, please allow me
to reemphasize that no amount of preservatives that can be added to your
stored fats will substitute for proper storage and rotation.  The more I
research the chemistry and physiological effects of rancid fats the more
I come to believe they are bad news for long term health, particularly
as we grow older.  Don't sit on your oil supply for years without
rotating it.  Just a little bit rancid is just a little bit poisonous.
`Nuff said.
     

F. COOKING STAPLES

     F.1  BAKING POWDER.

     This powder is a combination of an acid and an alkali with starch
added to keep the other two ingredients stable and dry.  The powder
reacts with liquid by foaming and the resulting bubbles can aerate and
raise dough.  Almost all baking powder now on the market is double
acting, meaning it has one acid that bubbles at room temperature and
another acid which only reacts at oven temperatures.  Unless a recipe
specifies otherwise, this is the type to use.

     Don't expose baking powder to steam, humid air, wet spoons, or any
other moisture.  Store in a tightly lidded container for no more than a
year.  Even when kept bone dry it will eventually loses its potency.  To
test its strength, measure 1 tsp powder into 1/3 cup hot water.  The
mixture should fizz and bubble furiously.  If it doesn't, throw it out.

     For those folks concerned with aluminum in the diet, the Rumford
brand has none in it and there may be others.


     F.2  BAKING SODA.

     This gritty powder is sodium bicarbonate also called sodium acid
bicarbonate (NaHCO3), a mild alkali.  It is used in baking to leaven
bread and other baked or fried foods and does so in the same manner as
baking powder.  It can also be used to make hominy.  When combined with
an acid ingredient, the bicarbonate reacts to give off carbon dioxide
bubbles which causes the baked good to rise.  If kept well sealed in an
air- and moisture-proof container its storage life is indefinite.  If
kept in the cardboard box it usually comes in, it will keep for about
eighteen months.  Do keep in mind that baking soda is a wonderful odor
adsorber.  If you don't want your baked goods tasting of whatever smells
it adsorbed then keeping it in an airtight container is an excellent
idea.
     

     F.3  HERBS AND SPICES.

     It is difficult to give exact instructions on how best to store
culinary herbs and spices because there are dozens of different seeds,
leaves, roots, barks, etc., we call an herb or a spice.  There are,
however, some general rules to be followed to best preserve their
flavors.  All spices, particularly dried, are especially sensitive to
heat, air and light.  Room temperature is satisfactory for keeping them
and refrigeration or freezing is even better, but they should be kept
away from heat sources.  It is common for the household spice cabinet or
shelf to be located over the stove, but this is really a very poor
place.  Dark opaque glass is best for storage, but failing that, keeping
a tightly sealed glass container in a dark place is next best.  The
cellophane packets some products come in just won't do.  Tightly sealed
metal containers will work as well.  Even dense plastic will do, but
glass is best.

     Where possible, buy spices whole.  Whole nutmegs will keep their
flavor far longer than ground nutmeg, the same for other seeds and
roots.  You'll have to use a grater, grinder or whatever, but the
difference in flavor will be worth it.

     If you buy spices in bulk containers (which is certainly cheaper)
consider transferring some into smaller containers and keeping the
larger one tightly sealed in a cool, dark place.  This will prevent
unwanted light and air from continually getting in and playing havoc.

     Included in the suppliers addresses are listings for several spice
and herb companies.  The one I have personally dealt with so far is
Penzey's and their products have been consistently excellent with good
prices.  It's worth investigating some of these companies as they can
really take the sting out of purchasing large quantities.


     F.4  SALT.

     Storage life for salt is indefinite.  So long as you do not let it
get contaminated with dirt or whatever, it will never go bad.  Over
time, iodized salt may turn yellow, but this is harmless and may still
be used.  Salt is rather hygroscopic and will adsorb moisture from the
air if not sealed in an air-tight container.  If it does adsorb moisture
and cakes up, it can be dried in the oven and then broken up with no
harm done.

     All salt, however, is not the same.  Salt comes in a number of
different varieties, and very little of what is produced in the U.S. is
intended for use in food.  The rest of it, about 98%, has other uses.
Therefore, it is important to be certain the salt you have is intended
for human consumption.  Once you are satisfied it is, you should then
determine its appropriateness for the tasks to which you might want to
set it to.  Below is a partial list of some of the available salts


    TABLE SALT:    This is by far the most widely known type of salt.
                   It comes in two varieties; iodized and non-iodized.
There is an ingredient added to it to adsorb moisture so it will stay
free flowing in damp weather.  This non-caking agent does not dissolve
in water and can cause cloudiness in whatever solution it is used if
sufficiently large quantities are used.  In canning it won't cause a
problem since there is very little per jar.  For pickling, though, it
would be noticeable.  If you are storing salt for this purpose, you
should be sure to choose plain pickling salt, or other food grade pure
salt such as kosher salt.  In the iodized varieties, the iodine can
cause discoloration or darkening of pickled foods so be certain not to
use it for that purpose.  For folks who come from areas that are
historically iodine deficient a store of iodized salt for table
consumption is of real importance.


    CANNING SALT:  This is pure salt and nothing but salt.  It can
                   usually be found in the canning supplies section of
most stores.  This is the salt to be preferred for most food
preservation or storage uses.  It is generally about the same grain size
as table salt.


    KOSHER SALT:   This salt is not really, in itself, kosher, but is
                   used in "kashering" meat to make the flesh kosher for
eating.  This involves first soaking the meat then rubbing it with the
salt to draw out the blood which is not-kosher and is subsequently
washed off along with the salt.  The cleansed meat is then kosher.  What
makes it of interest for food storage and preservation is that it is
generally pure salt suitable for canning, pickling and meat curing.  It
is of a larger grain size than table or canning salt, and usually rolled
to make the grains flaked for easier dissolving.  Frequently it is
slightly cheaper than canning salt and usually easier to find in
urban/suburban areas.

    NOTE:     Not all brands of kosher salt are exactly alike.  Diamond
Crystal Kosher Salt is the only brand that I'm aware of that is not
flaked, but still in its unaltered crystal form.  The Morton brand of
Coarse Kosher Salt has "yellow prussiate of soda" added as an
anti-caking agent.  Morton still recommends it for pickling and even
gives a kosher dill recipe on the box so I presume that this particular
anti-caking agent does not cause cloudiness in pickling solutions.

     Whether flaked or in its unaltered crystal form, kosher salt takes
up more volume for an equivalent amount of mass than does canning salt.
If it is important to get a very precise amount of salt in your pickling
or curing recipe you may want to weigh the salt to get the correct
amount.

    SEA SALT: This type of salt comes in about as many different
              varieties as coffee and from about as many different
places around the world.  The "gourmet" versions can be rather
expensive.  In general, the types sold in grocery stores, natural food
markets and gourmet shops have been purified enough to use in food.
It's not suitable for food preservation, though, because the mineral
content it contains (other than the sodium chloride) may cause
discoloration of the food.


    ROCK or ICE    This type of salt comes in large chunky crystals and
    CREAM SALT:    is intended primarily for use in home ice cream
                   churns to lower the temperature of the ice filled
water in which the churn sits.  It's also sometimes used in icing down
beer kegs or watermelons.  It is used in food preservation by some, but
none of the brands I have been able to find label it as food grade nor
do they specifically mention its use in foods so I would not use it for
this purpose.


    SOLAR SALT:    This is also sometimes confusingly called "sea salt".
                   It is not, however, the same thing as the sea salt
found in food stores.  Most importantly, it is not food grade.  It's main
purpose is for use in water softeners.  The reason it is called "solar"
and sometimes "sea salt" is that it is produced by evaporation of sea
water in large ponds in various arid areas of the world.  This salt type
is not purified and still contains the desiccated remains of whatever
aquatic life might have been trapped in it.  Those organic remains might
react with the proteins in the foods you are attempting to preserve and
cause it to spoil.


    HALITE:   For those of us fortunate enough to live in areas warm
              enough not need it, halite is the salt that is used on
roads to melt snow and ice.  It, too, is not food grade and should not
be used in food preservation.  This form of salt is also frequently
called rock salt, like the rock salt above, but neither are suitable for
food use.


    SALT      These are various other kinds of metal salts such as
SUBSTITUTES:  potassium chloride used to substitute for the ordinary
              sodium chloride (NaCl) salt we are familiar with.  They
have their uses, but should not be used in foods undergoing a heated
preservation processing, as they can cause the product to taste bad.
Even the heat from normal cooking is sometimes sufficient to cause this.


     F.5  VINEGAR.

     There is vinegar and then there is vinegar and it is not all alike.
The active ingredient in all vinegars is acetic acid, but how the sour
stuff was made can vary widely.  The most common vinegar is white
distilled which is actually just diluted distilled acetic acid and not
true vinegar at all.  It keeps pretty much indefinitely if tightly
sealed in a plastic or glass bottle with a plastic cap.  The enamel
coated metal caps always seem to get eaten by the acid over time.  It is
usually about 5-6% acetic acid and for pickling it is the type most
often called for.

     The next most common variety is apple cider vinegar.  There are two
kinds of this type.  A cider flavored distilled acetic acid type and a
true cider vinegar fermented from hard cider.  Either will store
indefinitely at room temperature until a sediment begins to appear on
the bottom.  Stored vinegar will sometimes develop a cloudy substance.
This is called a mother of vinegar and it is harmless.  As long as the
liquid does not begin to smell foul it can be filtered out through
cheesecloth or a coffee filter and rebottled in a clean container.  The
mother can even be used to make more vinegar.  If it begins to smell
bad, however, it's gone over and should be tossed out.

     The more exotic wine, balsalmic and other vinegars can be stored
like cider vinegar.  Age and exposure to light and air, however,
eventually begin to take their toll on their delicate flavors.  Tightly
capped in a cool, dark cabinet or refrigerator is best for their
storage.


     F.6  YEAST.

     Yeast is just not a product you can stow away and forget about
until you need it next year.  It is, after all, a living organism and if
it's not alive at the time you need it, you won't get any use out of it.
This ancient leavening, brewing, fermenting agent is a single celled
microscopic fungus.  When we incorporate it into our bread dough, beer
wort or fruit juice it begins to reproduce madly (we hope) and produce
several by-products.  If you're baking, the by-product you want is
carbon dioxide which is trapped by the dough and subsequently causes it
to rise.  In brewing or vintning what is wanted is the ethyl alcohol
and, if the drink is to be carbonated, the carbon dioxide as well.

     Almost all yeasts used for these purposes are in the same genus
("Saccharomyces" or sugar fungi), but several different species have
evolved and some are more suitable for a particular task than others.
It's entirely possible to use grocery store bread yeast to brew beer or
ferment wine, but the results may leave a great deal to be desired.
It's also possible to use yeast from beer brewing to make bread and from
what I've read the results were pretty much indistinguishable from bread
yeast.

     Leaving aside the brewing and vintning yeasts which are really
outside the scope of this FAQ I am going to concentrate on bread yeast.
It comes in two generally available forms; compressed or fresh and
dried, sometimes called granular or instant active dry yeast.  They are
different genetic strains of the same species, and have different
characteristics.

     Compressed yeast is only partly dried (about 70% moisture) and
requires refrigeration and keeps even better in the deep freeze.  If
kept in an air- and moisture-tight container to prevent it from
desiccating this type of yeast will keep for a year in the freezer
(0 deg. F or less), but only about two weeks (maybe a bit more) in the
refrigerator.  Unless your kitchen is rather chilly it will not keep on
the shelf.  It should not have a mottled color or a sour odor.

     Dried yeast has only an 8% moisture content and comes packed in
foil envelopes.  The smaller single use packets are not generally vacuum
packed, but the larger commercial sized "bricks" of about a pound or two
each generally are.  They can last for months on the shelf, until the
expiration date which should be clearly stamped on the package.  If
packaged in the same manner as recommended for compressed yeast above
and kept in the refrigerator or freezer it can last for several years.
The larger packs of yeast should be transferred to an air and moisture
tight container after opening.

     Either type of yeast can be tested for viability by proofing it.
This is nothing more than mixing a small amount of the yeast with an
equal amount of sugar in warm water (105-115 deg. F for dried;  95 deg.
F for fresh).  Within about five minutes active yeast will become bubbly
and begin to expand (at normal room temperature).  Yeast which only
slowly becomes active can still be used, but you will have to use more
of it.  If it shows no activity at all, it's dead and should be thrown
out.

     There is another means of providing yeast for baking besides buying
it from the grocery store and that is by using a sourdough starter.  I'm
not going to address it here, but I will point out that it has a
newsgroup all its own (rec.food.sourdough) and several FAQ's devoted to
it.  You can find addresses for these FAQs in the Resources section.
Drop in and read for awhile and you'll learn more than you thought you
could ever want to know.


G. INFANT FORMULA

     Since most folks interested in food storage are planning for
families, real or as yet hypothetical, I thought it important to include
something on infant formula.  Most baby food that comes in jars can be
treated like canned goods of similar types meant for adults.  Formula,
though, is something else.  I have to admit, that not yet having kids of
my own, I've not given this much thought before so the below is taken
from the book KEEPING FOOD FRESH, by Janet Bailey (see book list).  In
the future, if some of you readers will send it to me and/or I come up
with more information from my own researches I want to expand this
section on infant/child food storage.

-----------------------------------------------------------------------

     Prepared infant formula is primarily water and nonfat cow's milk.
Among other ingredients, it contains sweeteners; sometimes lactose which
is milk sugar; and sometimes corn syrup or other sugars.  Coconut and
soybean oils are common; vitamin and mineral supplements are universal.
A few brands contain mono- and diglycerides, chemicals that keep the
liquid from separating.

     BUYING AND STORING INFANT FORMULA.  Canned liquid infant formula
comes either ready to eat or in a concentrate to be diluted with water.
Cans and packing cases are clearly marked with a "use by" date.

     Unopened cans stored in a cool, dry place keep well from twelve to
eighteen months (longer than the baby is an infant).

     After the can is opened, measure out the amount of formula you
need, cover the can and store in the refrigerator.  It will keep no more
than 48 hrs at 40 deg. F.  Never return leftover formula from the bottle
to the storage container and do not store half used bottles.

     You can pre-measure the whole can-full into sterilized baby
bottles, seal them, and store them in the refrigerator, but forty eight
hours is still the limit.  To keep full bottles from tipping over in the
refrigerator, slip them into a carton from a six-pack of soda pop
bottles.
-----------------------------------------------------------------------

     In examining the offerings at my local grocer I see that infant
formula is also offered as a dry powder to be mixed by the parent.  I
could not come to a ready idea of how long the formula powder might be
good on the shelf since it seemed to vary radically depending on exact
type and manufacturer.  The shortest use-by date was only a year, but
some had use-by dates three years into the future.  Clearly, this is an
area that is going to need much investigation.  I hope some of our
knowledgeable readers out there will be able to help out.


=======================================================================
                               -- III --
                               SPOILAGE
=======================================================================

A --  INSECT INFESTATIONS

     A.1  PESTS OF STORED GRAINS, LEGUMES AND DRY FOODSTUFFS

     Insect infestations can occur in a wide variety of foodstuffs such
as flours, meals, pastas, dried fruits and vegetables, nuts, sweets,
whole grains, beans, sugars, TVP, jerky, bird seed and pet foods.

     Naturally, the best way to deal with an insect infestation is not
to have one in the first place.  Try to purchase from suppliers who are
clean and have a high volume of turnover of their products.  This will
mean the products you purchase will be less likely to have bugs in them.

     When you buy foodstuffs examine them closely to be sure they are
insect free.  Check for any packaging or use by dates to insure their
freshness.  Don't shake the package, most adult insects will be found in
the top couple of inches of the product and shaking the package will mix
them into the contents and disguise them.  If the package does turn out
to be infested, return it for replacement.

     Once you have purchased the product you should store it in an air-
and moisture-tight container so it cannot be invaded after you have
brought it home.  With sufficient time, adult and some larval insect
forms can penetrate paper, cardboard and thin plastic packaging.  Your
containers should be either heavy plastic, glass or metal with tight
fitting lids.  As with everything in food storage, you should use older
packages before newer ones and opened packages before unopened ones.

     The storage area should be kept clean.  Don't allow grain, flour,
beans, bits of pasta or other food particles to accumulate on shelves or
the floor.  Cracks and crevices should be sealed or otherwise blocked.
Unless it is a sticky spill, vacuuming is the best method of cleaning
since cleaning with soap and water can wash food particles into the
cracks.

     Insects may get their start in chairs, sofas and carpets where food
is dropped and not cleaned up.  Don't forget to replace the filter bag
on the vacuum since some insects can survive and reproduce in the bag
after they've been sucked into it.

     Bags of dry pet food and bird seed can also harbor insect
infestation.  Decorative foodstuffs such as ears of colorful Indian
corn, colored beans and hard squashes can carry insects that can infest
your edible food.  Even poison baits can harbor flour beetles.


     A.2 CONTROL OF INSECT INFESTATIONS

     Should you find that in spite of buying fresh products and using
careful packaging techniques you have an insect infestation, you can try
some of the following steps:

    1.   If the food is too heavily infested to try to save it should be
         disposed of as soon as possible.  Remove it from the kitchen or
food storage area immediately so it won't infest other foods.

    2.   Large bugs can be sifted or winnowed out if the food's not too
         heavily infested and you want to try to save it.  Then treat it
by placing into a deep freezer at 0 deg. F for three to seven days
depending upon the size of the package.  Refrigerator freezers usually
do not freeze low enough to effectively kill all of the life stages of
insects, but if left there, will slow their development.  If freezing is
not workable then the product could be spread on baking sheets and
heated to 150 deg. F for fifteen to twenty minutes,  cooled and
repackaged. Heat treated foods should be consumed shortly thereafter.

    3.   The surface areas where the food containers are stored can be
         treated with an insecticide.  This is not a replacement for
clean storage habits and good containers, but it can supplement it.
This will not control insect infestations already in your stored foods.

     Spray the shelf surface with 0.5% chlorpyrifos (Dursban), 1%
propoxur (Baygon), 0.5 percent diazinon, or 0.25 percent resmethrin.
You can find any of these in the hardware store in ready to apply
packages.  If a sprayer isn't feasible then they can be applied with a
paint brush.  Allow the solution to dry thoroughly.  Cover the shelves
with clean, untreated shelf paper and put properly packaged foods back
on shelves.  READ THE PRODUCT LABEL FOR SAFETY INFORMATION CONCERNING
CHILDREN AND PETS.

     Household bleach, Lysol and other sterilizers will not control
insect infestation, though they can be used for mold, mildew and algae.

     You may continue to find some insects after the cleanup is
finished.  This could be for several reasons.  The first being they
escaped from the packages they were infesting and did not get cleaned
up.  There may be more packages infested than were originally realized
or, there may be hiding places in the storage area that need attention.
Once you have carefully eliminated all food sources, the bugs should
disappear in three to four weeks.


B -- MOLDS IN FOOD

     Molds are fungi just like mushrooms and yeast.  Also like
mushrooms, they reproduce by releasing spores into the air that land on
everything, including your food and food storage containers.  If those
spores begin to grow, they create thin threads that spread through out
their growing medium.  These threads are the roots of the mold fungus,
called "mycelium".  The stalk of a mold fungus is the portion above or
on the surface of the food.  It produces the spores and gives the mold
its color.  We've all seen examples of this when we discover a dish of
something or other left way-y-y too long in the refrigerator and has
become covered in mold fuzz.

     Molds can grow anywhere they have a growing medium (their food),
sufficient moisture and enough warmth.  Some can even grow at
refrigerator temperatures, albeit more slowly than they would if it were
warmer.  They can also withstand much more salt and sugar than bacteria,
which is why you sometimes find mold in jellies and jams with their high
sugar content and on cured products like ham or bacon with their high
salt content.

     In the past, it was often felt a slight amount of mold was harmless
and the food could be consumed anyway.  For molds that were
intentionally introduced into the food, such as the mold in bleu cheese,
this is just fine.  For the unintentional molds, it can be a very
serious error in judgment.  These unwanted molds might just be producing
a toxic substance called a "mycotoxin" which can be very bad indeed.
Mycotoxins are produced around the root or mycelium of the mold and the
mold roots can penetrate very deeply into the food.  These mycotoxins
can survive for a long time in foods, and unfortunately most are not
destroyed by cooking.  The molds probably best known for this are the
various Aspergillus varieties which produces a mycotoxin known as
"aflatoxin", but there are other dangerous molds as well, such as the
Fusarium molds.  Both of the above affect grain and some legumes.  See
B.3 Molds In Grains and Legumes.

IMPORTANT NOTE:    In wet pack foods such as your home canned goodies,
                   molds can do something else as well, possibly leading
to lethal consequences.  If they find their way into wet pack acid foods
canned by the boiling water bath method, whether by reasons of improper
procedure or contamination after the fact, they can consume the natural
acids present in the food.  The effect of this is to raise the pH of the
food in the container, perhaps to the point that it becomes possible for
spores of *Clostridium botulinum*, better known as "botulism", to become
active and reproduce.  If you're not already aware of the consequences
of botulism poisoning, please read the bacterial spoilage section below
where it has an entry all its own.  This is the most deadly kind of food
poisoning there is.  For this reason, moldy wet pack foods should be
*safely* discarded.

     Molds in low acid foods canned by the pressure canning method are
equally dangerous and should also be discarded in a safe manner.


     B.1  MINIMIZING MOLDS

     You can do a number of things to minimize unwanted mold growth in
your kitchen, food storage areas and refrigerators.  If your kitchen is
at all like mine, it is the refrigerator that is going to collect the
most fungal growth.  This can be dealt with by washing the inside every
couple of months with a tablespoon of baking soda dissolved in a quart
of warm water.  Rinse clean and allow to dry.  The black mildew that
grows on the rubber door gaskets and other places can be dealt with by
wiping down with a solution of three tablespoons of household bleach in
a quart of water.  I generally use a soft bristle brush for this.

     The rest of the kitchen can be kept mold free by keeping it clean,
and dry and by spraying occasionally with a product such as Lysol.
Patches of mold growing in spots can be eliminated with the bleach
solution used on the refrigerator doors.

     Try not to purchase more fresh food than you'll be able to eat in a
short period of time.  This will keep you from having to deal with the
moldy remains that didn't get eaten.  If food does go moldy, don't sniff
it.  This is a good way to give yourself respiratory difficulties if you
are at all susceptible to mold allergies.  Moldy food should be disposed
in such a manner that your animals and children won't be able to get
into it.  Mycotoxins are every bit as bad for your animals as they are
for you.

     Obviously, you don't have to throw out everything that shows a spot
of mold on it.  Some foods can be safely dealt with and still partially
saved if they show signs of fungal growth.  Below is a set of guideline
from M. Susan Brewer, Ph.D., R.D., a specialist in food safety.  Her
articles and works are found in many state university extension services
publications lists.


    If the food shows even a tiny mold spot, follow these guide lines:

1.  Hard or firm foods with tiny mold spots can be trimmed; cut away the
    area around the mold (at least an inch) and rewrap in clean wrap.
    Make sure that knife does not touch the mold.

2.  Soft foods such as cheese slices, cream cheese, sour cream and
    yogurt should be thrown away.


          TOSS:

     Soft Cheeses, (Mozzarella, Brie, etc.)
     Sour Cream, Yogurt, Cottage cheese
     Bacon, Hot dogs, Sliced lunch meats
     Meat pies
     Opened canned ham
     Most left-over food
     Bread, Cakes, rolls, flour, pastry
     Peanut butter
     Juices, berries
     Jam, Jellies, Syrups
     Cucumbers, Tomatoes
     Spinach, Lettuce, other leafy vegetables
     Bananas, Peaches, Melons
     Corn-on-the-cob
     Stored nuts, whole grains, rice


          TRIM:
     Hard Cheese (Cheddar, Swiss, etc.)
     Bell Peppers, Carrots, Cabbage
     Broccoli, Cauliflower, Brussels Sprouts
     Garlic, Onions
     Potatoes, Turnips
     Zucchini
     Apples, Pears


     B.2  MOLDS IN CANNED GOODS

     If good equipment and proper technique are used, then it is
unlikely you will ever have mold growth in your unopened canned goods.
If you do have such, then there was either a flaw in the procedure you
used, or something affected the jar or can after the fact to break its
seal.  In any event, once the food has molded, it is past saving and
should be discarded in such a way that children and animals will not be
able to get into it.  The most likely home canned products to show mold
growth are jams and jellies sealed with paraffin wax.

    There are a number of points in the canning process where this can
    occur:

    (1)  In the time after the jar is taken out of its boiling water
         bath, but before it is filled.

    (2)  In the time between when the jar is filled and covered with the
         melted wax.

    (3)  When the wax cools, if it pulls away from the side of the jar,
         leaving an opening for the mold to get in.

    (4)  If bubbles form in the paraffin, which break and leave holes.

     It is for this reason that most canning authorities no longer
recommend using this technique.  If you must use it, the jelly jars
should be boiled for at least 10 minutes before the jelly is poured into
the jars.  The filled and wax capped jars should then be covered with
some sort of protective lid.  The book, Putting Food By has excellent
instructions on this or see the applicable section of the
rec.food.preserving FAQ by Leslie Basel.


     B.3 MOLDS IN GRAINS AND LEGUMES

     It's long been known that eating moldy grain is bad for your
health.  The ugly consequences of eating ergot-infected rye probably
make the best known example.  It's only been for about thirty years,
though, that intensive study of these grain fungi have been carried out
on other varieties of molds and their respective mycotoxins.
Fortunately, for those of us in the U.S., the USDA and the various state
departments of agriculture go to a great deal of trouble to detect grain
and legumes infected with these toxic fungi.  In some of the less
developed countries, the citizenry are not so lucky.  Still, it is good
to have something of an understanding of what one should do to prevent
mold growth in one`s stored grains and to have an idea of what to look
for and ask about when purchasing grains and legumes.

     The one fungal type that has caused the most commotion in recent
history are the various "Aspergillus" species of molds. Under certain
conditions with certain grains, legumes, and to a lesser extent, nuts,
they can produce a mycotoxin called "aflatoxin".  This is a serious
problem in some parts of the world, most especially in peanuts,
occasionally in corn.  I am not aware of any documented deaths in the
United States from aflatoxicity, but other nations have not been so
fortunate.  What makes aflatoxin so worrisome in this country is that it
is also a very potent carcinogen (cancer causing agent).

     In addition to the Aspergillus molds, there is also a very large
family of molds called "Fusarium" and these can produce a wide variety of
mycotoxins, all of which you do not want to be eating directly or
feeding to your food animals where you will get the toxins back
indirectly when you eat them.

     The Federal government and the various state governments
continuously monitor food and forage crops.  Those products which are
prone to mold growth and toxin production are not allowed to be sold for
food.  Once purchased however, it is up to you to keep your food safe
from mold growth.  If you have already found mold growth in your whole
grains, meals, flours or other grain products, they should be discarded.
Most mycotoxins are not broken down or destroyed by cooking temperatures
and there is no safe way to salvage grain that has molded.


     B.3.1 PREVENTING MOLD GROWTH IN STORED GRAINS AND LEGUMES

     The easiest method to prevent mold growth in your stored grains and
legumes is simply to keep them too dry for the mold to grow.  The
Aspergillus and Fusarium molds require moisture contents of 18% and
above to reproduce.  This is subject to some variability, but in all
grains and soybeans, they must have a moisture content of that level.
If you are storing raw (not roasted) peanuts, in the shell or shelled,
you want to get the moisture content to less than 8% as peanuts are
particularly susceptible to mold growth.  The recommended moisture
content for all other grain and legume storage is no more than 10%.
*Please see part 2.A.3.1 Grains and Legumes for a method to determine
moisture content.*  At 10% moisture, it is simply too dry for fungi to
grow.  *Please see 1.A.4 Storing Grains and Legumes for a suitable
packaging technique.*


C -- BACTERIAL SPOILAGE

     Just like the fungi, bacteria are everywhere.  They're in the
water, soil, air, on you, your food and your food storage containers.
Fortunately, the vast majority of the bacteria we encounter are
relatively harmless or even benign and only a few represent a danger to
us and our stored foods.

     Bacteria can be very much more difficult to kill off than molds and
insects.  Some of them are capable of continued growth at temperatures
that would kill other spoilage organisms.  When conditions are such that
they are unable to grow, some bacteria can go dormant and form spores.
These spores can be quite hardy, even to the point of surviving a
rolling boil.

     In order to grow, bacteria need moisture, some as little as a 20%
moisture content.  For dry grains, legumes, powdered milk and other low
moisture foodstuff bacterial spoilage will seldom be a problem so long
as the moisture level in the foodstuff remains too scant to support its
growth.  For this reason, it is imperative that such products be drier
than 20% and preferably below 10% to ward off mold growth as well.  The
botulism bacterium needs moisture in the 35% range to grow.  Thus,
making being sure of the moisture content of the food products you want
to store, and appropriately using desiccants in your food packaging are
also excellent ideas.

WARNING: It is in wet pack canned goods (where the container has
         free liquid in it) and fresh foods we must be the most
concerned about spoilage bacteria.  It is here that a little bad luck
and a moment's inattention to what you are doing could kill or seriously
injure you or some other person who eats the foods you've put by.  In
both home-canned and commercially-canned goods, IF THE CAN IS BULGING,
LEAKING, SMELLS BAD, OR SPEWS LIQUID WHEN YOU OPEN IT THEN THROW IT
OUT!
But, throw it out safely so that children and animals cannot get into
it.


     C.1  BOTULISM

     *Clostridium botulinum* is one of the oldest life forms found on
the planet.  Like the gangrene bacteria, it is an anaerobic organism
meaning it lives and grows in the absence of free oxygen.  It forms
spores when conditions are not suitable for it to grow and it is
commonly found in the soil.  This means it can be brought into your life
on raw produce, tools, hands or anything else that came into contact
with dirt.  To further complicate matters, botulinum spores are
extremely heat-hardy.  The bacteria itself can be killed by exposing
them for a short time to boiling water (212 deg. F AT SEA LEVEL
PRESSURE), but their spores can not.  To kill them, the food product and
container must be exposed to temperatures of 240 deg. F (AGAIN AT SEA
LEVEL PRESSURE) for a long enough period of time to allow all of the
food in each container to come completely up to the proper temperature.
Only a pressure- canner can reach the necessary temperature.

     It's not the bacteria or its spores which are directly deadly, but
the toxin the bacteria creates when it grows and reproduces.  In its
pure form, botulism toxin is so potent that a mere teaspoon of it would
be enough to provide a fatal dose to hundreds of thousands of people.
It is this lethality that is why every responsible book on canning, food
preservation, food storage, and the like hammers constantly on the need
for care in technique and method and why spoilage must be taken so
seriously.

     C. botulinum, like any other life form, must have suitable
conditions for it to grow and become a danger to you.  One of the
conditions it must have is a suitable pH range in its environment.
pH is the measure of the acidity or alkalinity of a substance and is
measured on a scale of 1-14 with anything above 7 being considered
alkaline and everything below 7 being considered acid.  If the pH of
your wet pack food is BELOW 4.6 then botulism is unable to grow.  Keep
in mind pH is not eternal in foods and it is possible for it to change.
If it should change to a lesser acidity than 4.6 pH your previously
botulinum proof food may start allowing the lethal spoiler to grow (see
B.2, molds in canned goods).  This is why it is vital to use proper
technique, even for acid foods like tomatoes.  It has been found that
when this occurs and botulinum becomes active and produces its lethal
toxin it also produces minute amounts of acid which can lower the pH of
the poisoned food back into what should have been the safe zone had the
pH not jumped up and allowed the bacteria to grow.  Again and again --
use good technique and pay attention to what you are doing.

     Botulinum toxin, unlike fungal mycotoxins, can be destroyed by
boiling the food briskly in an open vessel for fifteen minutes.  Because
of this, if your canned food shows any safety problems you should follow
this procedure.  If the food shows even the slightest mold growth, keep
in mind that mycotoxins are not for the most part broken down by heat
and dispose of the food safely.


     I don't intend to go into the hows of home canning here.  For that
I strongly recommend that you read the *r.f.p. FAQ*, the *Ball Blue
Book* and most especially the book *Putting Food By* for in depth
information on this subject.


     C.2 OTHER BACTERIAL SPOILERS OF FOOD

     This section will be in a future version of this FAQ.


D -- ENZYMATIC ACTION IN FOOD SPOILAGE

     Every living organism uses enzymes of many sorts in its bodily
functions as part of its normal life cycle.  Enzymes are used in
creating life.  After death, enzymes play a role in the decomposition of
once living tissue.  The enzymes in a tomato help it to ripen and
enzymes produced by the tomato and whatever fungal and bacterial
spoilers are on it cause it to decay.

     Fortunately, slowing down or stopping the action of a food's
enzymes is much easier to do than slowing or stopping some of the
bacterial spoilers mentioned above.  Enzymes are most active in a
temperature range between 85-120 deg. F and begin to be destroyed when
the temperature goes above 140 deg.F.  Cold also slows down the action
of enzymes, which is why fresh tomatoes last longer in the refrigerator
than they do on the kitchen table.  Most enzymatic action also requires
moisture to occur.  In foods stored at 10% moisture or less, there is
not enough moisture for most enzymes to be active.


=======================================================================
                                -- IV --
                      SPECIFIC EQUIPMENT QUESTIONS
=======================================================================

A -- STORAGE CONTAINERS

     A.1  WHAT IS FOOD GRADE PACKAGING?

     Q:  OK, I'm ready to start my storage program.  What should I put
         the food in?

     A:  You should use food grade packaging for storing anything you
intend to eat.  A food grade container is one that will not transfer
noxious or toxic substances into the food it is holding.  If you are
uncertain whether a package type is food grade you can contact the
manufacturer.  Ask if that particular container is (US) FDA approved
meaning that it is safe for food use.  When inquiring be sure to specify
the characteristics of the food you are storing; wet, dry, strongly
acidic or alkaline, alcoholic or a high fat content.  A container that
is approved for one of the above types of food may not be approved for
another.

     The major functions of a food storage container are to:

    #1.  Protect its contents from outside environmental influences such
    as moisture, and oxygen, but possibly also heat or cold, light,
    insects and/or rodents as well.

    #2.  Prevent damage during handling and shipping.

    #3.  Establish and/or maintain microbiological stability.  The
    container should not allow microorganisms such as fungi and bacteria
    from outside the container to come into contact with its contents.
    This is of critical importance to wet-pack foods such as canned
    vegetables, fruits and meats.

    #4.  Withstand the temperatures and pressures it will be exposed to.
    This is necessary if the contents are to be pasteurized or
    sterilized, either immediately before or after filling.  It must not
    have any structural failures nor release any noxious or toxic
    breakdown chemicals into the food it contains.  This is the reason
    why purpose built canning jars are recommended for home canning and
    mayonnaise jars aren't.  The former are made heavier to withstand
    high temperatures and handling whereas the latter are not and have
    an increased risk of breakage if used for that purpose.

    Virtually all containers used in home food preservation involving
exposure to high temperatures are made of glass or metal, with the
exception of some specialized "heat & seal" type of plastic bags.  Glass
can be used with any food type providing it is clean and in sound
condition, but metal cans are more specialized.  They must be intended
for food use and must also have a lining or coating of the inside that
is suitable for the pH level of the food it will be in contact with.

    If the foods are not subjected to some form of heat processing just
before or after packaging your selection of container types for home use
is a great deal larger.  Virtually any kind of clean, sound glass jar
can be used and many types of new metal containers.  Several sorts of
plastics have become popular.  These various kinds of plastics are each
suited for different purposes, making selection a more complex task.


     A.1.1  WHERE DO I FIND FOOD GRADE CONTAINERS?

    Food grade packaging is everywhere.  Every time you go into the
grocery store you are surrounded by it.  Many well known companies such
as Tupperware and Rubbermaid manufacture and sell empty packaging for
the express purpose of containing repackaged foods.  The kinds of
containers you are interested in and the types of foods you want to put
in those containers will dictate where you need to look for a particular
packaging system.

    For food storage purposes most folks are usually interested in five
and six gallon plastic pails, glass jars from pint to gallon sizes,
metal containers such as the institutional sized #10 cans, and Mylar or
other high barrier property plastic bags.  Those are the containers most
often used, but virtually anything that can protect foods from outside
environmental influences, safely contain something you're going to later
eat and have a volume capacity large enough to be worthwhile may be
used.

    A number of food storage retailers such as those listed in the
Resources section sell plastic buckets, Mylar bags and a few even sell
new #10 cans with lids.  It may also be possible to purchase #10 cans
through the LDS Family Canneries and dealers such as Lehman's Hardware
Cumberland General Store or Home Canning Specialty and Supply.  On the
local scene, plastic five gallon buckets are widely available, but only
if you purchase them through a restaurant or commercial foods supply
house will you likely be able to tell if they're safe to keep food in.
If you can locate a customer service number for the manufacturer you can
call them and ask.  Many times manufacturers will make products that are
FDA approved and sell them as general purpose containers, but you need
to call to be sure.

    Packaging supply houses, such as United States Plastics and others,
have large FDA approved packaging lines.  Several such companies are
listed in the Resources section and a bit of detective work can probably
turn up more.  Some require minimum orders and others don't.  The cost
of shipping the containers will probably play a major role in your
decision making.  If you are going to package a great deal of food all
at once, perhaps for a group of people, some of the companies that
require minimum purchases can sometimes save you a fair amount of money
and supply packaging you might otherwise have a difficult time finding.
Some time spent searching the Thomas Register, available both online
(http://www12.thomasregister.com ) and in library reference sections,
might turn up some valuable leads.

     For glass jars, don't overlook flea markets, yard sales, thrift
shops and similar places.  Canning jars can sometimes be had for very
little.  Delicatessens, sub shops and restaurants of all sorts can be a
source of one gallon glass jars formerly containing pickles, peppers,
etc.  If the lids are still in good condition, they are well suited to
bulk storage and can be reused over and over.

    Metal cans, by and large, are not reusable for good storage, but
some companies might be able to sell you new cans.  The traditional
single use #10 can is only the beginning of what might be available with
a little looking.  Gallon sized or larger cans with double friction lids
(like paint comes in) make excellent storage containers and some
companies make them food safe.  One gallon and larger cans with wide
diameter screw caps are available from some companies as well.  You
might have seen some of these holding edible oils, soy sauce, honey and
other liquid food.  If they come with a cap that will seal air tight
they would be well suited for bulk storage of grains and legumes,
particularly if they come in a four to six gallon size.

     Pick up you local phone book, log on to your favorite search engine
or head to your local public, college or university library and explore
the possibilities.  Make it clear that what you want must be FDA
approved and be up front about how many you need or can deal with.  If
one company won't deal with you, try another. You'll eventually get what
you want.

-----------------------------------------------------------------------
From: Denis DeFigueiredo ddefig@newhall.com
Originally posted in: rec.food.preserving

     I called Berlin [eds. note, a plastic container mfgr.] 1-800-
4-BERLIN and spoke to them, plus an outfit called Kirk Container (they
manufactured some 5 gallon paint buckets I saw in the local hardware
store).  Both places said that buckets made from High Density
PolyEthelene (HDPE) are approved for food.  It has to do with the
possibility of interaction between any chemicals in the food and the
plastic.  As it turns out, Kirk manufactures only one kind of bucket,
and then markets it for paint, hardware, food, etc.  The price is right
on the "paint buckets" - much cheaper than the local restaurant supply
house.

     High density polyethelene buckets will have HDPE stamped on them,
or a recycle symbol with a "2" in the middle.

DISCLAIMER:  I'm only passing on information I received from the
manufacturers. I am in no way professing these things to be absolute
fact!


-----------------------------------------------------------------------
From: "Jenny S. Johanssen" johanssen@matnet.com
Originally posted in:  rec.food.preserving

     Denis - saw your comments on food grade buckets and thought I'd
offer my solution.  My son cooks at a local Mexican restaurant.  They
get all their strawberries (for the strawberry magaritas at the bar) in
3 gallon plastic buckets.  Now you know how many margaritas pass through
a Mexican bar each night - lots.  So I asked my son to save me some
buckets.  They are ideal for storing flour, rice, I made (from my home
grown raspberries) a delicious raspberry cordial in one of the buckets,
another I made Raspberry wine in.  My motto is why buy when you can
recycle!  Thanks for giving me the time and space to add my two-bits
worth. -  Jenny


-----------------------------------------------------------------------
From:  Woody Harper lager@primenet.com
Originally posted: rec.food.preserving

     ...I get topping buckets from Dairy Queen and I have to make sure
there is no trace of the strawberry syrup left.  A little detergent and
elbow grease followed by a chlorine solution bath keep everything nice
and clean.--


     A.2  PLASTIC PACKAGING

     Before we can intelligibly discuss plastic packaging it is
necessary to understand what the substance we call "plastic" is.
Plastics are produced from basic polymers called "resins", each of which
have differing physical properties.  Additives may be blended in to
color them or to modify particular properties such as moldability,
structural properties, resistance to light or heat or oxidation.
Additionally, it is common for several different kinds of plastic to be
laminated together each performing a particular desired task.  One might
offer structural rigidity and the other might be more impermeable to the
transfer of gasses and odors.  When bonded together a rigid, gas
impermeable package can be made.

     Whether that package is safe for food use will depend on the exact
nature of the additives blended into the plastic.  Some of them, notably
plasticizers and dyes, can migrate from the packaging material into the
food it's containing.  This may be exacerbated by the nature of the food
it's in contact with especially if it is high fat, strongly acidic or
alcoholic in particular.  Time and temperature may also play a prominent
role in the migration of plastic additives into food.  For this reason,
the (US) FDA assesses the safety of packaging materials for food contact
and conducts toxicological studies to establish safety standards.  Only
plastics that are FDA approved for a particular food type should be used
for direct contact with that food.

     Just being FDA approved, however, may not be all of the story.  It
must still be determined whether the particular plastic in question has
the physical properties that would make it desirable for your purpose.

     As mentioned above each base resin has somewhat differing physical
properties that may be modified with additives or combined by laminating
with another plastic or even completely unrelated materials such as
metal foils.  An example of this is "Mylar", a type of polyester film.
By itself, it has moderate barrier resistance to moisture and oxygen.
When laminated together with aluminum foil it has very high resistance
and makes an excellent material for creating long term food storage
packaging.  One or more other kinds of plastic with low melting points
and good flow characteristics are typically bonded on the opposite side
of the foil to act as a sealant ply so that the aluminized Mylar can be
fashioned into bags or sealed across container openings. The combined
materials have properties that make them useful for long term storage
that each separately do not have.

     Probably the most common plastic that raises suitability questions
is High Density PolyEthylene (HDPE).  It's used in a wide array of
packaging and is the material that most plastic five and six gallon
buckets are made of.  It has a moderate rigidity, a good resistance to
fats, oils, moisture and impacts, a fair resistance to acids, but is a
poor barrier to oxygen.

     Whether it is suitable for your purpose depends on how sensitive to
oxygen exposure your product is and how long you need it to stay in
optimal condition.  Foods such as whole grains are not particularly
delicate in nature and will easily keep for years in nothing more than a
tightly sealed HDPE bucket.  Most legumes are the same way, but those
that have high fat contents such as peanuts and soybeans are more
sensitive to O2.  Other foods such as dry milk powder might only go a
year before deleterious changes are noticed.  If that milk were sealed
in an air-tight aluminized Mylar bag with the oxygen inside removed, the
milk would probably go for two years or more.  Better still would be to
seal the milk in a metal can or glass jar.  HDPE can still be used for
long term storage, but with one or more of the following precautions to
keep a high food quality:  The food should either be put on a shorter
rotation cycle than packaging also using a second gas barrier such as
Mylar; be periodically opened and re-purged or fresh absorbers should be
inserted.

     Some special plastics and plastic laminates have excellent oxygen
and moisture barrier properties and are eminently suited to long term
storage, but for home use they are not easy to find, though some used
containers might be available for reuse..


     A.2.1  HOW DO I GET THE ODOR OUT OF PICKLE BUCKETS?

     I've had fairly good luck doing it in the following way.  Since
vinegar is the primary smell in pickles and it's acidic, we used a base
to counteract it.  First we scrubbed the bucket well, inside and out,
with Dawn dish detergent.  Most any sort will do.  Then we filled the
buckets with hot water and dissolved a cup of baking soda in each.  Stir
well, get the bucket as full as you can and put the top on.  Put the
bucket in the sun to keep it warm so the plastic pores stay open as much
as possible.  In a couple of days come back and empty the buckets.
Rinse them out, fill with warm water again and add about a cup of bleach
and reseal.  Put back in the sun for another couple of days.  Empty out
and let dry with the tops off.  We completely eliminated the vinegar
smell this way.  It might be possible to cut the time down a lot, but we
haven't experimented that much since we can't get that many pickle
buckets.


     A.3  METAL CANS

     Metal cans and glass jars being heat resistant, can both be used
for heat processed, wet-pack foods and for non-heat treated dry pack
canning.  For wet foods, however, metal cans have several disadvantages
for the do-it-yourselfer.  They are hard to come by, and they take
specialized equipment to use that can be difficult to locate.  Probably
the greatest flaw which makes them unpopular for home canning heat
processed wet-pack food is that they can only be used once.  Since the
commercial canning industry is not interested in reusing the containers,
metal cans make great sense for their purposes.  The cans are both
cheaper (for them) and lighter than glass jars.  This adds to the
economy of scale that makes canned foods as cheap as they are in the
grocery store.

     For home canning, wet-pack heat processed foods glass jars are
better because even the smallest of towns will usually have at least one
business that carries pressure and boiling water canners along with
jars, rings and lids.  With metal cans a can sealer is necessary and
this usually has to be ordered from the manufacturer or a mail-order
distributor.  A few of which are listed in the Resources section.

     Metal cans are not really made entirely of tin.  They're actually
steel cans with a tin coating on the inside and outside.  Some kinds of
strongly colored acidic foods will fade in color from long exposure to
tin so a type of enamel liner called "R- enamel" is used to forestall
this.  Certain other kinds of food that are high in sulfur or that are
close to neutral in pH will also discolor from prolonged contact with
tin.  For those foods, cans with "C-enamel" are used.

     The excellent food preservation book, *Putting Food By* Chapter 6
(see reference list) has a section on the use of metal cans for wet
packed foods.

     It is in dry-pack canning that metal cans for home use begin to
come into their own.  Because microbiological sterilization isn't
necessary, foods that are dry packed into containers do not have to be
subjected to heat processing nor does the safety of their seals depend
upon the vacuum that the cooling contents create.  This means that other
packaging methods and container types may be used.

     Probably the most common use of metal containers is the #10 cans
such as are used by the LDS family canneries discussed below. This is
not the only way they may be used though.  It will probably take a bit
of searching, but there are various food grade metal containers
available of sufficient volume to make them useful for food storage.
They usually have double friction lids similar to paint cans or screw
caps like jars that can achieve an air-tight seal.  If you can find them
in a large enough volume capacity they can be of real use for storing
bulky foods such as grains, legumes and sugar.  Smaller cans of a gallon
or less would be useful for storing items like dry milks.  If properly
sealed, metal cans have a far higher barrier resistance to gasses such
as oxygen, CO2, and nitrogen than any plastic.

     Although they can hardly be considered portable the use of metal
drums (not garbage or trash cans), either themselves food grade or used
with food grade liners, is also a possibility.  A fifty five gallon drum
full of grain will weigh several hundred pounds, but may make for a much
easier storage solution than multiple buckets.  The advantage of using
such a large container is that a great amount of a single product can be
kept in a smaller amount of space and fumigating or purging the storage
atmosphere would be simpler.  The disadvantages are the difficulties of
moving it and rotating the stock in the drum.  If using oxygen absorbers
make sure the drum you want to use is capable of making an air-tight
seal, otherwise you should stick with carbon dioxide fumigation.


     A.3.1  POOLING RESOURCES:  THE CHURCH OF JESUS CHRIST OF
     LATTER DAY SAINTS -- THE MORMONS

     Although the purchase of a can sealer and metal cans for home use
is not economically feasible for most people there is one way that it
can be.  This is by pooling community resources to purchase the
equipment and supplies.  It may even, in fact, not be necessary to form
your own community to do this.  If you live in the right area your local
Latter Day Saints church may have facilities they will allow you to use.
They may even have suitable food products to sell you.  This is an
offshoot of the church's welfare programs and it is done in their family
canneries.  Rather than using plastic buckets they have gone over to
using metal cans church-wide for dry-pack canning.  By sharing the cost
of the equipment and purchasing the cans in bulk quantities, they are
able to enjoy the advantages of metal cans over plastic containers while
minimizing the disadvantages of cost.  As we approach the end of the
Millennium, other groups, both religious and secular, are purchasing can
sealers in order to facilitate their own food storage programs as well.

    *Please see VI.F.1 Organizations.  The Church of Jesus Christ of
Latter Day Saints -- LDS Family Canneries for more detailed information
about where LDS Family Canneries may be found and how best to approach
using them.*

     Any food products you want to have sealed in cans will need to fall
within the LDS cannery guidelines of suitability for that type of
packaging.  This is for reasons of spoilage control since many types of
foods just aren't suitable for just sealing in a container without
further processing.  If you purchase food products from them, they will
already be within those guidelines. *A brief treatment of these
guidelines may be found in VI.F.1 LDS Family Canneries Guidelines.*

     Once you have your foodstuffs on hand, either supplying your own or
by purchasing them from the cannery you're ready to package them.  It is
here that using some forethought concerning your packaging system can
save you much time and aggravation.  With the Millennium coming upon us
the traffic load of the canneries is really beginning to pick up.  This
means that access time to the can sealers and other equipment may be
limited.

IMPORTANT NOTE:    Please do keep in mind that the individuals
                   responsible for the family canneries are all
*volunteers* with demands on their time from many areas.  Be courteous
when speaking with them and, if there are facilities for use, flexible
in making arrangements to use them.  You will, of course, have to pay
for the supplies that you use, cans and lids at the least, and any food
products you get from them.  With the onset of the millennium the LDS
family cannery volunteers are becoming quite busy so be prepared to have
to work with their available scheduling.  As a general rule they cannot
put your food in storage for you.  Be ready to pay for your purchases in
advance, if necessary.  They do not take credit cards and probably
cannot make change so take a check along with you.

     The following is a list of suggestions to make the most efficient
use of your access time:

    #1 - Make your appointment well in advance.  Many people are
         beginning to make use of the canneries so making advanced
         reservations is a must.

    #2 - Have enough people to set up an assembly line type operation.
         Make sure each of your people knows what they need to do and
         how to do it.  At least four people for any serious amount of
         food is a good number.  Ask the cannery volunteer to go over
         the process with you and your crew.

    #3 - Make sure you have enough muscular helpers to do the heavy
         lifting so you don't wear yourself out or hurt your back.  Some
         of the supplies you will be working with, such as wheat, come
         in fifty pound bags and a box of #10 cans full of sugar or
         other weighty items are heavy.

    #4 - Make labels for the foods you are going to pack in advance.
         This will save time after the cans are filled.

    #5 - Take out only as many as oxygen absorbers as you can seal up in
         a half hour.  They use up most of their capacity within two to
         three hours depending on temperature and humidity.  You don't
         want them to waste any by soaking up the oxygen in the room.
         The ones you don't use up right away should be tightly sealed
         in a gas proof container.

    #6 - Save powdery food items such as dry milk powder, pudding mixes
         and grain flours and meals till last.  They can be messy to can
         and this will keep them out of your other foods.

    #7 - Leave time to clean up after yourself.  They are doing you the
         courtesy of using their equipment and selling you the supplies
         at cost.  You should return the favor by leaving the place at
         least as clean as you found it.

    #8 - Always keep in the back of your mind just how much volume and
         weight your vehicle can carry.  You'd hate to find you canned
         more than you could carry home.


     *See also IV.C.2 Preventing Corrosion of Canned Goods.*


     A.4  GLASS JARS

     Compared to metal cans, glass jars are very stable, although they
obviously don't take being banged around very well.  The cardboard boxes
most jars come in are well designed to cushion them from shocks.  The
box also has the added bonus of keeping damaging light away from food.

     The major advantage of glass jars is that they are reusable. For
wet-pack canning the lids must be replaced, but the rings don't.  For
dry pack canning even the lids may be reused probably indefinitely.

     When you get right down to the bottom line, it is seldom practical
strictly in terms of dollars and cents to wet-pack your own food in
jars.  When you count the cost of your equipment, including the jars,
rings, lids and all the rest, along with a not inconsiderable amount of
your personal time, the cost of purchasing or growing your produce,
you'll almost always come out ahead to buy food canned for you by the
commercial canning industry.  That said, forget about the strict bottom
line and examine more closely why you want to put up your own food.  For
many, gardening is a pleasure and they have to have something to do with
the food they've grown!  There's also the fact that for many, you simply
cannot buy the quality of the food you can put up for yourself.  The
canning industry tries to appeal to a broad spectrum of the general
public while you can put up food to your own family's specific tastes.
Home canning is not so much about saving money as it is about
satisfaction.  You get what you pay for.

     If home canning appeals to you, please allow me to point you toward
the *rec.food.preserving FAQ* where much very good information about
methods and techniques may be found.

     Dry-pack canning using glass jars, on the other hand, may well make
a great deal of economic sense.  It is usually far cheaper per pound to
purchase food in bulk quantities, but often unsuitable to store it that
way.  Breaking the food down into smaller units allows for easier
handling and exposes a smaller quantity of food to oxygen and moisture
before it can be used up.  Of course, packaging used for doing this can
be made of many different materials, but glass is often the easiest and
most convenient to acquire and use.  Used containers are frequently
suitable and are often free or of little cost.  One source of gallon
sized glass jars are sandwich shops and restaurants that use pickles,
peppers and other sandwich condiments.  I have a Subway sandwich shop
that saves its pepper jars for me and receive several per week.  There
are also half-gallon canning jars, though they are sometimes difficult
to find.  The brand I buy is made by Kerr.


     A.5   MYLAR BAGS

     The word "Mylar" is a trademark of the DuPont corporation for a
special type of polyester film.  Typically made in thin sheets, it has a
high tensile strength and is used in a wide variety of industrial
settings.

     In food storage, particularly for the long term, it is commonly
found as a laminate with Mylar as the top layer, a very thin aluminum
foil in the middle and one or more other types of plastic films on the
bottom acting as sealant plies.  This laminate combination possesses a
high resistance to the passage of oxygen, carbon dioxide, nitrogen,
other gasses and water vapor and is what makes it valuable for our
purposes.  Unfortunately, it has a poor puncture resistance so it must
be used as an interior liner for more puncture resistant containers
rather than as a stand- alone package.

     Food grade aluminized Mylar complies with US FDA requirements and
is safe to be in contact with all food types except alcoholic.

     For food use, Mylar is most commonly available as pre-made bags of
various sizes.  Flat sheets or rolls of the material might also be found
from which bags could be fashioned as well.

     When Mylar bags are used by the storage food industry they are
generally for products sealed in plastic buckets.  The reason for doing
this is that the High Density PolyEthylene (HDPE) from which the pails
are made is somewhat porous to gasses.  This means that small molecules,
such as oxygen (O2), can slowly pass through the plastic and come into
contact with the food inside.  The problem is further compounded if
oxygen absorbers are used, as the result of their absorbing action is to
lower the air pressure inside the container unless it has first been
carefully flushed with an inert gas such as nitrogen.  How fast this
migration activity will occur is a function of the specific plastic
formulation, its wall thickness and the air pressure inside the
container.  In order to gain the maximum possible shelf life a second
gas barrier, the Mylar bag, is used inside the pail.

     Whether the use of these bags is necessary for your home packaged
storage foods depends on how oxygen sensitive the food item is and how
long you want it to stay fresh.  If the container is made of a gas
impervious material such as metal or glass then a second gas barrier
inside is not needed.  If it is HDPE or a plastic with similar
properties and you want to get the very longest possible storage life
(say 10+ yrs for grain) then Mylar is a good idea.  If you're going to
rotate that grain in four to five years or less then it is not needed.
Provided the oxygen has been purged from the container in the first
place, either with a proper flushing technique, or by absorption, there
will not have been sufficient O2 infiltration to seriously impact the
food.  Particularly oxygen sensitive foods such as dry milk powders that
are to be kept in plastic containers for more than two years would
benefit from the use of Mylar.  Naturally, storage temperature and
moisture content is going to play a major role as well.

     There is also the question of the seal integrity of the outer
container.  If you are using thin walled plastic buckets in conjunction
with oxygen absorbers the resulting drop in air pressure inside the pail
may cause the walls to buckle.  If this should occur, there would be a
risk of losing seal integrity, particularly if the buckets are stacked
two or more deep.  If the food was packed in Mylar bags with the
absorbers inside this would keep the vacuum from seriously stressing the
container walls.  Better still would be not to have the problem at all
by either using containers of sufficient wall thickness or flushing with
inert gas before sealing.  Wall thickness is one reason why the six
gallon SuperPails have become so widespread.  It should be noted that
Mylar is not strongly resistant to insect penetration and not resistant
at all to rodents.  If mice chew through your buckets, they'll go right
through the bags.

     A number of retail dealers carry Mylar bags.  Contact information
may be found in the suppliers section.


     A.5.1  HOW DO I USE  MYLAR BAGS?

     Sealing food in Mylar bags is a straight-forward affair, but it may
take a bit of practice to get it right, so purchase one or two more bags
than you think you'll need in case you don't immediately get the hang of
it.

    #1 - The bags typically sold by storage food dealers look rather
         large when you compare them to the five or six gallons buckets
         they are commonly used in.  That extra material is very
         necessary if you are to have enough bag left over after filling
         to be able to work with it.  Unless you are very sure of what
         you are doing, don't trim off any material.

    #2 - Place the bag inside the outer container and fill with the food
         product.  Resist filling it all the way to the top.  You need
         at least an inch or so below the bucket rim left open to get
         the lid to seat completely.

    #3 - When it seems to be full, gently thump the pail on the floor a
         few times to pack the product in and reduce air pockets. Add
         any makeup food necessary to bring level back to where it
         should be.

    #4 - Take the bag by the corners and pull out any slack in the
         material so that all sides can be pulled together evenly.
         Place your oxygen absorbers inside if you are going to use
         them.  Now place a board over the top of the bucket and fold
         the bag end down over it keeping it straight and even.  Place a
         piece of thin cotton fabric such as sheet or t-shirt material
         over the edge of the bag mouth.  Using a clothes iron set on
         the cotton, wool or high setting run it over the cloth-covered
         Mylar about a half-inch from the edge for about twenty seconds
         or so until it seals.  You'll probably have to do the bag in
         sections.  Experimenting on a left-over strip to find the right
         temperature setting is a good idea.

    #5 - When you've done the entire mouth of the bag allow it to cool.
         Once cool try to pull the mouth of the bag open.  If it doesn't
         come open, fold the bag down into the pail until you feel the
         trapped air pillowing up firmly against the material and wait
         to see if it deflates.  If it doesn't, then your seal is good.
         You can seal on the bucket lid at this point or take the
         further step to vacuum or gas flush the bag.


     Once a seal has been obtained the bags can be left as-is, vacuum
sealed or gas flushed.  To obtain the most efficient oxygen removal the
bags can be first drawn down with a vacuum pump and then purged using an
inert gas.


     VACUUM SEALING MYLAR BAGS

     Once you have obtained a good seal on the bag, pulling a vacuum on
the contents is also pretty straight forward.

     First you'll need something to make a vacuum with.  This can be
either a regular vacuum pump, a vacuum sealer such as the Tilia Food
Saver or even the suction end of your household vacuum cleaner.  The end
that is to be inserted into the bag will need to be of fairly small
diameter in order to keep the hole in the Mylar from being any larger
than necessary.  This means that if you use a vacuum cleaner you'll need
to fashion some form of reduction fitting.

     Cut a hole into the Mylar bag on a corner, making the opening only
just large enough to admit the vacuum probe.  Insert the nozzle and
using a sponge, or something similar, push down on the material over the
probe to make a seal.  Now draw down a vacuum on the bag.  It will
probably only take a second or two.  When it's drawn down as much as
possible, run a hot iron diagonally across the cut corner resealing the
bag.


     GAS FLUSHING MYLAR BAGS.

     Flushing with inert gas works essentially just like vacuum sealing
except that you're putting more gas into the bag rather than taking it
out.  You'll want to keep the entry hole small, but don't make a seal
around it as above.  Beyond that, follow the directions as given in
Section IV.B.2 - CO2 and Nitrogen.  When you feel that the bag has been
sufficiently flushed, run the iron across the corner just as above to
seal.

     Flushing with dry ice can also be done, but it is important to wait
until the frozen carbon dioxide has completely sublimated into gas
before making the final seal otherwise the bag will burst like an
overfilled balloon.
                  

     A.6  REUSING OR RECYCLING PACKAGING

     In an effort to save money or because new packaging may be hard to
come by, it is common for many people to want to re-use previously used
containers.  There is nothing wrong with this, but it is sometimes more
complicated than just using new containers would be.  Here are some
general "rules of thumb" that can be used if you have an interest in
doing this.

     #1.  Do not use containers that have previously contained
     products other than food.  There are two risks this can
     expose you to.  The first is that the particular package type
     may not have been tested for food use and may allow the
     transfer of chemicals from the packaging into your food.  The
     second is that all plastics are porous to some degree.  Small
     amounts of the previous contents may have been absorbed by
     the packaging material only to be released into your food,
     particularly if it is wet, oily or alcoholic.

     #2.  Previously used containers should only be used with
     foods of a similar nature and exposed to similar processes.
     This means that if a container previously held a material
     high in fat, such as cooking oil, then it should not be used
     to store a strong acid such as vinegar.  Nor should a
     container be exposed to extreme conditions, such as heat, if
     the original use of the package did not subject it to that
     treatment.  An exception to this is glass which is covered
     below.  Generally speaking, dry, non-oily, non-acidic or
     alkaline, non-alcoholic foods may be safely contained in any
     food safe container.  An example of this is keeping grains
     and legumes in HDPE buckets formerly containing pickles.

     #3.  Glass may be used to store any food provided it is in
     sound condition and has only been used to store food
     previously.  The lid or cap, however, that seals the jar is
     subject to the cautions given above.  Glass jars not
     specifically made for home canning, either boiling water bath
     or pressure canning, have a significant risk of breakage if
     used for that purpose.

     #4.  Porous packaging materials such as paper, cardboard and
     Styrofoam should not be reused.  Their open texture can trap
     food particles and are very difficult to adequately clean.
     Packaging formerly holding raw meats or shelled egg products
     are particularly at risk.

     #5.  Containers previously holding odorous foods may trap
     those odors and transfer them to foods later stored.  Trust
     me, pickle flavored milk leaves a lot to be desired.  Foods
     such as dry milk powders, fats and oils, flours and meals
     will absorb any odors seeping from your container material.
     Be sure to get the smell out before you fill them.



B -- CO2 AND NITROGEN

     Carbon dioxide (CO2) and nitrogen (N2) are commonly used in
packaging both fresh and shelf-stable foods, in order to extend their
usable shelf lives.  Fresh foods are outside the scope of this work so
attention shall be focused only on those foods suitable for use in
storage programs.

     The most common use of these gasses is for excluding oxygen (O2)
from the atmosphere contained inside of a storage container (called head
gas).  When oxygen levels can be dropped below 2% the amount of
deleterious oxidation reactions in stored foods can be greatly decreased
resulting in longer palatability and nutritional shelf lives.  Actually
achieving this low oxygen content is not a simple matter when limited to
the equipment and facilities typically available in the home.  With
careful technique and proper packaging materials it is possible to
achieve useful results though.

     In order for either gas to be used most effectively to gain the
longest possible shelf life it is recommended that it be contained
inside of packaging with high barrier properties to prevent it from
diffusing out over time or allowing oxygen to infuse in.  Examples of
this kind of packaging are Mylar and other high barrier property
plastics, metal cans and glass jars.  Buckets made of HDPE plastic are
poor gas barriers and will, over time, allow oxygen to infuse into the
container.  In order for foods to be kept for their maximum shelf lives
the containers would need to be re-purged every three to four years.
Foods that are particularly oxygen sensitive, such as dry milk powders,
should not be stored in HDPE without a secondary gas barrier.  It is
possible to use HDPE buckets alone when gas purging if a shorter
rotation period is used.  An example would be using wheat in four to
five years instead of the eight to ten that would be achievable if a
high barrier container were used.

     Purging efficiency can be greatly improved when used with a vacuum
device.  By first drawing down the head gas of the container and then
flooding with the purging gas much more oxygen can be removed from the
container.  Repeating the process once more will improve removal
efficiency even more.  If a true vacuum pump is not available, the
suction end of a home vacuum-cleaner can be made to serve and still
achieve useful results.  With careful technique, oxygen levels can be
dropped to be 0.5-2%.  Finely textured materials such as grain flours
and meals, dry milk powders and similar textured foods will purge poorly
and are better packaged with oxygen absorbers.  Instructions for vacuum
usage are given in *A.5.1 Using Mylar Bags.*  Instructions for gas
purging are given below in *B.1 Dry Ice and B.2 Compressed Nitrogen*.

     A less common, but important use for carbon dioxide is fumigation.
This is the killing or retarding of insect life contained in a product.
Many chemical fumigants are available to do this but are not thought
desirable by many who have foodstuffs they want to put into storage.
CO2 is not as certain as the more toxic fumigants, but it can be made to
work and will not leave potentially harmful residues behind.  It is
possible for nitrogen to work in a similar manner, but it must be in a
head gas concentration of 99%+ whereas carbon dioxide can be effective
over time at levels as low as 3%.  The precise amount of time necessary
for the gas to do its work will vary according to the specific species
and growth stage of the insect along with the temperature and humidity
level of the product being fumigated.  In general, the more active the
growth stage and the warmer the temperature the more effective CO2 is in
killing weevil infestations.  The gas also exhibits bacterial and fungal
inhibiting properties, but for our purposes this will be of little
moment since all foods should be too dry to support such growth in the
first place.

     The procedure for fumigating foodstuffs with carbon dioxide is
precisely the same as the one used in purging oxygen from storage
containers mentioned below.  The only change is that for the fastest
effectiveness the sealed container should be left in a warm place for a
week or so before moving it into its final storage location.  The gas is
still effective at cooler temperatures, but because insect life is
slowed by lower temperatures the carbon dioxide takes longer to complete
its mission.

NOTE:    Both Mitsubishi Gas-Chemical, maker of the Ageless line of
         oxygen absorbers, and Multisorb, manufacturer of the FreshPax D
750 absorbers, state the their products should not be used in a high
carbon dioxide head gas environment.


     B.1  DRY ICE

     Using dry ice to displace oxygen from food storage containers is a
very straightforward affair.  To get the best purging results it is
recommended that all foodstuffs and packaging materials be put in a warm
location for a few hours before beginning the purging process.  The
reason for this is that the cold CO2 sublimating from the dry ice will
be denser than the warmer, lighter oxygen containing air.  The cold gas
will tend to stay on the bottom, gradually filling the container and
pushing the warm air out of the top.

     When you first pick your dry ice up from the supplier, put it in a
moisture proof container so that water vapor will be less able to
condense and freeze on it.  The sublimating gas will prevent you from
being able to tightly seal it, but you can slow down any water ice
accumulation.

     Assemble the container and any interior packaging materials.  Break
off a piece of dry ice of sufficient size for the volume to be purged.
One pound of dry ice will produce about 8.3 cubic feet of carbon dioxide
gas so approximately four ounces per five gallon bucket will do.  Wipe
off any accumulated water frost which should look whiter than the
somewhat bluish frozen gas.  Wrap in a paper towel to keep foodstuffs
out of direct contact.  Place in the bottom of the container that will
actually contain the food, i.e. the bag.  Fill the package with the food
product, shaking and vibrating while doing so to achieve the maximum
packing density.

     If a vacuum process is not to be used then place the lid on the
container, but do not fully seal.  If a liner bag is being used then
gather the top together or heat seal and cut off a small corner.  This
is to allow the air being purged to escape as it is pushed upward by the
expanding gas from the dry ice.  Do not move or shake the container
while the ice is sublimating so as to minimize turbulence and mixing.
After approximately two hours complete the seal.  Check the container
every fifteen minutes or so to be sure that a pressure build up is not
occurring.  A small amount of positive pressure is OK, but do not allow
to bulge.

     If a vacuum process is used then cut off a corner of the bag and
insert the probe or place the container in the vacuum chamber.  Draw a
vacuum and when it has reached the desired point shut it off, but do not
allow air to get back inside.  When the dry ice has finished sublimating
seal the container.  If a slightly larger piece of dry ice is used this
process may be repeated once more to improve oxygen removal.  Watch for
pressure signs as above.

NOTE:    It is natural for some grains and legumes to adsorb carbon
         dioxide when stored in a atmosphere with high levels of the
gas.  This will result in a drop in head space air pressure much like
using oxygen absorbers will cause as they absorb oxygen.  Precautions
should be taken in thin walled containers against buckling and possible
loss of seal integrity.  When the food products are removed from the
container they will release the adsorbed CO2 and suffer no harm.

WARNING: Dry ice (frozen carbon dioxide) is extremely cold and can cause
         burns to the skin by merely touching it.  Because of this you
should wear gloves whenever handling it.  Also, dry ice evaporates into
carbon dioxide gas, which is why we want it.  CO2 is not inherently
dangerous, we breath it out with every breath we take, but you should
make sure the area you are packing your storage containers in is
adequately ventilated so the escaping gas will not build to a level
dangerous enough to asphyxiate you.

IMPORTANT NOTE:    Because dry ice is very cold, if there is much
                   moisture in the air trapped in the container with it,
and your food, it will condense.  Try to pack your containers on a day
when the relative humidity is low or in an area with low humidity, such
as in an air-conditioned house.  Use of a desiccant package when using
dry ice to purge storage containers may be a good idea.


     B.1.1  DRY ICE SUPPLIERS

     Dry ice may be found at ice houses, welding supply shops, some ice
cream stores, meat packers or you could look in your local phone book
under the headings "dry ice" or "gasses".



     B.2  COMPRESSED NITROGEN

     B.2.1  TYPES OF AVAILABILITY

     Both nitrogen (N2) and carbon dioxide (CO2) are commonly available
in the form of compressed gas in cylinders.  In food storage, CO2 is
mainly used in the form of dry ice (see above) which is often easier to
acquire with much less equipment needed to use it.  Because of this,
I'll be limiting this section to the use of compressed nitrogen.  If for
some reason you prefer to use compressed CO2 the information given below
will work for it as well, though cylinder sizes may differ.

     In the U.S. there are about eight principal suppliers of compressed
gasses:  Air Liquide, Airco, Linde, Air Products, Matheson, Liquid
Carbonic, MG Industries, and Scott.  One or more of these producers
should have compressed gasses available in virtually every area of the
United States and Canada.

     Locating a source of compressed nitrogen is probably as easy as
looking in your local phone book under the headings "compressed gas
suppliers", "gasses", or "welding supplies".  Other sources might be
automotive supply houses, university or college research departments,
vo-tech schools, and medical supply houses.

     Nitrogen is generally available in a number of forms ranging from
gas intended for welding, to various purity assured types, to gas
mixtures where N2 would be one of the components.

     Unless you are very knowledgeable about compressed gasses and the
equipment needed to use them it is strongly recommended that you not use
any gas mixtures in your food storage, but rather to stay with pure
nitrogen gas.  Use of compressed gas mixtures requires knowledge and
equipment beyond the scope of this FAQ.

IMPORTANT NOTE:    Welding nitrogen is essentially a pure gas, but it
                   has one important caveat.  When a cylinder of welding
gas is used there is an unknown possibility that some form of
contaminant may have backfed into the cylinder from a previous user.
Possibly this could happen if the tank was being used in an application
where the cylinder's internal pressure fell low enough for pressure from
whatever the tank had been feeding to backflush into the cylinder.
Alternatively, the tank pressure may have become depleted and was
repressurized using ordinary compressed service air.  The most likely
contaminants will be moisture, carbon monoxide, carbon dioxide, oxygen
and hydrocarbons, but there is the remote possibility of something even
more exotic or toxic getting into your cylinder.  Welding gas cylinders
may not be checked by the gas supplier before being refilled and sent
back out for use.  It is this remote, but unknown possibility of
contamination that causes me to recommend against the use of welding
grade nitrogen in food storage.  If your supplier is willing to certify
that welding gas cylinders are checked before refilling then they would
be OK to use.


     The varying types of purity assured nitrogen gas are slightly more
difficult to find and slightly more expensive in cost, but I believe
this is more than made up for by the fact you know exactly what you're
getting.  Air Liquide, as an example, offers seven types of purity
assured nitrogen ranging from 99.995% to 99.9995% pure with none having
a water vapor content over 1 part per million (ppm) or an oxygen content
over 3 ppm.  Any of them are eminently suited to the task so the most
inexpensive form is all you need buy.

     As you might expect, compressed gas cylinders come in a number of
different sizes.  For the sake of simplicity I will address only the
most common cylinder sizes since they will almost certainly be the most
inexpensive as well.

     Again using Air Liquide as an example, it is their size 44 and 49
cylinders that are the most common.  There are other cylinder sizes of
smaller physical dimensions and capacities.  However, the logistics of
compressed gas production and transport being what they are, they
frequently will cost as much or even more than the larger, more common
sizes.  The actual gas inside the cylinder is fairly cheap.  Filling and
moving the heavy cylinders around is not.

    ---------------------------------------------------
    Table 1.    Air Liquide most common cylinder sizes.

    Cyl       Capy      Filled         Wt   Ht   Dia
    Size      Cu Ft      PSIG          Lbs  In   In
    --------------------------------------------------
    44HH      445       6000           339  51    10
    44H       332       3500           225  51    10
    49        304       2640           165  55     9.25
    44        234       2265           149  51     9
    16          77      2000            71  32.5   7

Legend:

The "H" suffix means high pressure.

PSIG = Pounds per Square Inch on the Gauge, this does not reflect
atmospheric pressure which would be Pounds per Square Inch Absolute
(PSIA).  PSIA is the absolute pressure of atmospheric and internal
cylinder pressure combined.

     Although it is not a very common size, I left the #16 cylinder in
the above table in case someone really wants or needs to use a smaller
cylinder.


..................................................................

    Table 2.  Cylinder Size Comparison.  Abbreviated table.
                   (Alphagaz in Column 1)

Cyl          Air           Liq           MG
Size Airco   Prod  Linde   Carb  Math    Ind   Scott
[1]   [2]    [3]    [4]    [5]    [6]    [7]    [8]
------------------------------------------------------


49    300     A      T      J     1L     300    K

44L   200     -      K      H     1A     200    A

44    200     B      -      -     -       -     -

44H    -     BY     3K      -     1H     2HP    -

44HH  500    BX     6K      -     1U     3HP    -

16     80     C      Q      M     2      80     B


Legend:

[1] Alphagaz (Air Liquide)
[2] Airco
[3] Air Products
[4] Linde
[5] Liquid Carbonic
[6] Matheson
[7] MG Industries
[8] Scott

Reference: High Purity Specialty Gases and Equipment Catalog; copyright
1995, Air Liquide America Corporation, Houston TX USA; pages 6 and 7.
.......................................................................
                                            
     As you can see, the size 49 cylinder from Air Liquide has an
equivalent from all eight manufacturers.  This size is the one commonly
seen being used to fill helium balloons at county fairs and ball games.


     B.2.2  OBTAINING THE GAS AND NECESSARY EQUIPMENT

     Although you can purchase your own cylinder the most inexpensive
way to use nitrogen is to rent a cylinder from your gas supplier.  This
may require filling out an application, paying a refundable cylinder
deposit and buying the gas contained in the cylinder.  Tank rental
periods can vary, but the most common is for thirty days.

     Having rented or purchased the cylinder you must now get it home.
Delivery by the supplier can often be arranged or they may assist you in
getting the cylinder into your vehicle.  The preferred method of
transportation is for the cylinder to be chained, clamped or otherwise
solidly secured in a vertical position in the transporting vehicle with
the cylinder cap in place.  Transportation requirements vary from nation
to nation, state to state and even city to city so your best bet is to
inquire of your gas supplier to find a safe and legal means of moving
the tank.

IMPORTANT NOTE:    The major expense in using compressed gas is not the
                   cost of obtaining the gas itself, but in the
equipment needed to safely handle and control it.  Unless you can borrow
the appropriate mechanisms they will have to be purchased, new or used,
and even the cheapest regulator and gauge are not inexpensive.  There is
a temptation to forgo the expense and not use a regulator, but I must
caution strongly against this.  As table 1 above shows, a full cylinder
of compressed gas will have an internal pressure of 2000+ PSIG.  Normal
atmospheric pressure is about 15 PSIA.  If the cylinder valve was opened
only slightly too far a great deal of very high pressure gas will flow
through the delivery hose and metal wand and the potential for serious
injury when it began to whip around would be very great.   For your
safety, get the necessary equipment.  If you purchase your own
regulator/gauge cluster and/or your own cylinder, there is necessity for
periodic maintenance.  Regulators and gauges need to be calibrated
(using a water deadweight calibrator) and cylinders need to be
hydrostatically tested, typically every ten years for both.  Your gas
supplier can provide you with more detailed information.

     The only equipment that will come with your cylinder is the
cylinder cap.  "Don't leave home without it" and they mean it.  All of
the common cylinder sizes will use the CGA-580 (Compressed Gas Assembly)
cylinder fitting.  The downstream side of this fitting can be obtained
with different threads, but a 1/4" NPT (National Pipe Thread) nipple is
normally needed to mate with the regulator body.  The nipple is really
nothing more than just a short length of high pressure pipe.  The CGA
fittings come in a variety of metal compositions such as carbon steel,
stainless steel and brass.  The best choice is one which matches the
composition of the regulator body.  If the CGA fitting and regulator are
to be used only with dry, non-oxygen gasses, in a dry environment then
galvanic corrosion can be disregarded so the most inexpensive metal
composition can be used even if it is not the same as the regulator.  If
it is to be used in a wet area, or with oxygen containing gasses then
matching metal composition becomes very important.

     When the tank is to be returned there must be some residual
pressure still in the cylinder or the renter might have to pay a
surcharge or lose their deposit.  This is particularly true of purity
assured gasses because the residual gas composition will be analyzed.
This is done for the safety of all cylinder users.

     The regulator/gauge cluster should be carefully removed using the
same procedure that is described below to put it all together. Care
should be taken not to damage the cylinder valve threads. Replace the
cylinder cap and transport in the same manner as you brought it home.


     B.2.3  PUTTING IT ALL TOGETHER

     If the fitting and regulator are bought separately then some 1/2"
wide Teflon tape is recommended for assembly since it is a clean and
inexpensive way of sealing pipe joints.  Looking into the open end of
nipple wrap the tape clockwise around the threaded end for 1.5 to 2
turns, working from the open end backwards.  If you want to do a neat
looking job, the tape may be slit lengthways to make it 1/4" wide, but
this is not a requirement.  A brass nipple may shrink somewhat during
tightening and need a bit more tape than a harder metal like stainless
steel would.  The Teflon tape should only be used on the end of the
nipple that attaches to the regulator body, NOT to any part of the
cylinder end.

     The regulator end has tapered threads and uses them directly for
sealing.  The cylinder end has straight threads and depends upon the
precision mating of machined metal surfaces to seal.  The cylinder end
threads simply apply the clamping force.

     Before attaching the CGA fitting to the cylinder the user should
put on safety glasses and good hearing protection.  The cylinder valve
can then be cracked very slightly to blow out any dust or debris.  After
closing the valve, inspect the cylinder valve and nipple for any
abrasions, nicks, gouges, embedded particles, etc., before attachment is
made.

     You will need two wrenches (not adjustable pliers) to equalize the
torque, particularly on the cylinder valve where it should be minimized.
Put one wrench on the fitting and the other wrench on the cylinder valve
and make the join.

     Once the regulator/gauge cluster has been mated to the cylinder,
the delivery hose can now fitted to the regulator and the metal wand to
the other end of the hose.  The wand is nothing more than a short length
of metal tubing at least six inches greater in length than the depth of
the buckets to be filled.  Copper water line works well.

     When the joins have been made, a mixture of a short squirt of dish
washing detergent and water can be used to check for leaks.  Be certain
the detergent does not contain ammonia.  Pour some on each fitting
working from the cylinder end outward, opening each valve and
pressurizing as you go.  Once the leak check is finished rinse off and
wipe down all surfaces to minimize the chance of accidents in the
future.

     If the gas is not to be used at that time then the cylinder valve
should be closed and all pressure should be drained to zero in the
regulator and gauge.  This should be done any time that the tank is not
in actual use.  If you have purchased your own cylinder then it is a
good idea to also acquire one of the plastic valve plugs, similar to
those seen with propane cylinders, in order to protect the cylinder
valve threads and keep dust, debris and insects out of the valve.

WARNING: Care should be taken that the cylinder is used and stored in
         such a way as to minimize the risk of the tank falling over.
With the regulator and gauge attached there is an increased likelihood
of damage occurring to the cylinder valve should the tank fall.
Catastrophic failure of the cylinder valve will turn the tank into a
high-energy, unguided rocket with the capability of doing great damage
and/or serious injury.


     B.2.4  PUTTING IT INTO USE.

     Having assembled and tested your gas system, you are now ready to
begin the work of packaging your food.  You'll need containers, and food
grade plastic or Mylar bags that are a bit larger in internal volume
than the container.  Next is the dry food you intend to package and a
pack of matches or a cigarette.  You'll also need to wear the safety
glasses and hearing protection you wore when you put the gas system
together.

     Take the containers you are going to use to store your food in, the
bags that will line them and the food you are putting up and place them
in some warm (not hot) area long enough for them all to equalize to that
temperature.  This will mean that the air contained inside them will
also be at a warm temperature and make it more likely that it will stay
on top when the cool gas from the nitrogen cylinder begins to flow in.
The warm gas being on top will be the first to purge from the container,
taking a good deal of the oxygen with it.

     Line the interior of the container with a plastic bag or Mylar bag.
Fill the container with the food product shaking to get it as full as
possible.  Don't forget to add your desiccant package if you're going to
use one.  You don't want any pockets left between the plastic bag and
the container.  Once you have gotten it full to just short of not being
able to fully put on the lid, gather the top of the plastic bag together
or heat seal the edges.  If you have sealed it, cut a small corner off
of the bag just large enough to allow a probe to enter.

     At this point you can either simply flush the bag as described
below or draw a vacuum on it first and then flush.  If using a vacuum
the suction probe should be kept at the top of the bag, just inside of
the opening.  The gas wand should be inserted to the bottom of the
container, taking care not to poke any holes in the liner bag.  Once
both instruments are inserted, draw the vacuum.  When it has reached a
satisfactory level, shut of the suction, maintain the seal and turn on
the gas.

     Open the cylinder valve and set the regulator to a very slow gas
flow and begin to fill the bag with gas.  You want the container to fill
slowly so you can minimize turbulence and mixing as much as you can.
It'll take a little while to fill each container, a few minutes per
bucket.  Just as with dry ice, the idea here is for the cool gas to
displace the warmer atmosphere from the container.  The bag should puff
just a bit.  When I think it's full I'll hold a lit match just above the
bag in the air that is escaping from it.  If it snuffs right out then I
let it run for about several minutes longer to flush out more of any
remaining oxygen and remove the wand.

     For the most efficient oxygen removal, repeat the suction/gas
flushing procedure one more time.  When satisfied, tie or heat seal the
bag off and seal the bucket.  Again, you want to have the bucket as full
as possible so that there'll be only minimal air space.  You should
monitor the containers for an hour or two after filling to check for any
signs of bulging or other pressure build up as the cool gas inside
gradually warms up and expands.  A slight positive pressure is OK, but
serious bulging needs some of the pressure released.

NOTE:    Although the procedure for flushing a container with nitrogen
         is straightforward enough, actually getting a good purge of the
container is not.  Nitrogen flushing works best when the contents of the
container are fairly coarse in size so that the gas flow around and
through the food is free and unrestricted.  Foods such as the larger
sized grains (corn, wheat, barley, long grain rice, etc.), legumes and
non-powdered dehydrated foods are best suited to this technique.  Foods
with small particle sizes such as flours, meals, and dry milks will
flush with mediocre results.

     Because of the difficulties in purging sufficient oxygen from a
container to lengthen the shelf life of the food it contains many
commercial suppliers have dropped this technique in favor of using
oxygen absorbers.  There is no reason that inert gas flushing and oxygen
absorbers cannot be used together and one good reason that they should.
If you are using five gallon plastic buckets as your storage containers,
it has been observed that absorbers used in unlined pails can cause the
air pressure inside the bucket to drop enough for the walls to buckle,
possibly leading to a seal breach or a stack collapsing.  For this
reason, flushing with inert gas (nitrogen or CO2) might be a good idea,
in order to purge as much oxygen as possible so that the pressure drop
caused by the absorber removing the remaining oxygen will not cause the
bucket to buckle.  Liner bags can ameliorate the vacuum problems.



C -- OXYGEN ABSORBERS

     C.1  WHAT IS AN OXYGEN ABSORBER?

     If all of this messing about with gasses sounds like too much
trouble, you can try using oxygen absorption packets.  I don't know
exactly when they first showed up on the market, but they are a
relatively recent food storage tool.  The packets absorb free oxygen
from the air around them and chemically bind it by oxidizing finely
divided iron into iron oxide.  This removes it from being available for
other purposes such as oxidative rancidity and respiration by insects,
fungi or aerobic bacteria.  The practical upshot of all this is that by
removing the free oxygen from your storage containers, you can greatly
extend the storage life of the foods in the containers.

     The absorbers themselves have only a relatively short life span,
roughly about six months from the time they were manufactured for the
types that do not need external moisture.

     Finding any information about these absorbers has been difficult,
but, thanks to Al Durtschi, I was able to find a study of their
effectiveness from Brigham Young University.

     The study tested the absorption capacity of the Ageless Z300E
packets made by Mitsubishi Gas-Chemical.  It found they were even more
effective than their rated absorption capacity of 300 milliliters of
oxygen (O2 at sea level pressure).  A single packet sealed into an empty
#10 can (80% of one gallon) reduced the oxygen in the canned air to less
than 1/2%.


     The following is the verbatim text of the conclusions section of
the Brigham Young study.  See V.B Pamphlets for the complete citation of
this study.

Conclusions:

     "Oxygen absorbing packets are effective in reducing oxygen
     contents in sealed cans.  The ageless Z300 packet has a
     greater than claimed capacity for absorbing oxygen.  Packets
     abused by 4 hour-exposure-to-air still exceed claimed
     capacity.  It may be economical to use smaller packets based
     on the dead air volume instead of can volume.  Smaller
     packets would have less tolerance for abuse and personnel
     would need to be more diligent in protecting the packets."

     "The level of oxygen remaining in the presence of the
     absorber packets is sufficiently low to greatly retard
     development of rancidity.  The biological consequences are
     not so easy to predict.  Microorganisms range from aerobic to
     anaerobic, thus no unqualified statement can be made.  The
     energy requirements of anaerobic bacteria are met by
     reactions between oxygen and more than one other molecule.
     This makes bacterial energy a higher order of reaction than
     rancidity.  Thus, the rate of bacterial aerobic reaction
     would be more seriously retarded than rancidity.  These
     matters are not of practical importance because the products
     to be canned should be too dry to support microbial growth.
     Insects are aerobic and would like-wise suffer retardation of
     activity.  No comprehensive statement can be made about
     irreversible inactivation or death of insects.  As long as
     the oxygen level remains low, insect activity will be lower
     by at least the square root of oxygen content.  In a
     practical sense, these packets are effective in stopping
     insect activity.  USDA does not recognize any method except
     disintegration as effective for completely killing insect
     eggs."

               Use of Oxygen Absorbers in Dry Pack Canning


     C.2  WHERE CAN I FIND OXYGEN ABSORBERS?

     Because they are a relatively new tool on the food preservation and
storage market, oxygen absorbers have not yet achieved a widespread
dissemination amongst the various storage food dealers and suppliers.
They are available, but you may have to do a bit of searching to find
them.

     The following short list are the suppliers I've located, thus
     far, who sell them:

     WALTON FEED
     BEST PRICES STORABLE FOODS
     DOUBLE SPRINGS HOMEBREW SUPPLY
     NITRO-PAK PREPAREDNESS CENTER
     SHERRY'S STOREHOUSE
     CSIN
     WWW.GLITCHPROOF.COM
     COUNTRYSIDE GRANARY

     In addition to the above suppliers it may be possible to acquire
oxygen absorbers through a LDS family cannery if you have one locally
available.  *Please see section IV.A.2 for information on how to explore
this possibility.*


     C.3  HOW ARE OXYGEN ABSORBERS USED?

     Even though the Z300E type will apparently absorb a great deal more
than the 300 ml of O2 they are rated for, the following instructions for
use are based on their listed rating.  So, when using the Mitsubishi
Ageless Z300E oxygen absorption packets, you should allow one packet for
every quart and a half (1430 ml) of remaining air volume in your filled
storage containers.  The FreshPax D750 from the Multisorb Corporation
work with just over 3 quarts (2860ml) of remaining air volume.

     Now determining the volume of air remaining in a filled container
is no easy thing.  In the study, #10 cans filled with either elbow
macaroni or powdered milk were used and their respective air volumes
were determined.  A can full of elbow macaroni was found to contain 22%
remaining air volume and a can full of powdered milk was found to
contain 10.5%.  With these as guides, you should then be able to roughly
figure the remaining air volume of the foods you have in your
containers.  You'll have to decide whether the food you are working is
closer to the macaroni or the dry milk in its packing density.
Obviously, this is a rather rule of thumb and this is why I kept my
instructions to the listed ratings rather than on what they will
apparently really do.  The excess capacity will thus serve to cover the
shortcomings of your reckonings.  These absorption packets should be
used only in dry foodstuffs and not with any product that will make them
wet or oily.

     Your absorbers begin their removal mission the second they come
into contact with oxygen, whether it be in your storage container or in
the open air waiting to be used.  Try to arrange things in such a way as
to have your container packed and ready to go before exposing the
packets.  Take out only those you are going to be able to use up in no
more than about fifteen minutes or so else you are losing valuable
absorption capacity.  When you take them out of their package, spread
them out on a tray so they do not contact each other.  The oxidation
reaction that absorbs the oxygen releases small amounts of heat.  The
warmer the packet becomes the faster the reaction occurs so you do not
want the packets warming each other.  Handle each one with tongs, gloved
hands or by the edges of the envelope to keep body moisture and skin
oils off.  Seal the lid or seam of the container as soon as the packets
have been inserted.

NOTES:

     #1 -- Both Multisorb and Mitsubishi corporations advise that their
oxygen absorbers should not be used in a high carbon dioxide
environment.  I haven't yet been able to determine if this is for
reasons of chemical interaction between the CO2 and the oxidation
reaction occurring in the absorber.

     #2 -- If you do choose to use oxygen absorbers in packing your food
storage containers you should give some consideration to the container
you're using.  The absorber is going be removing the 20% of the
atmosphere that oxygen constitutes.  Since nothing is replacing it this
will leave the interior of the storage container with a lower
atmospheric pressure than the outside.  If the container is sufficiently
sturdy this pressure differential will be of little consequence.  For
containers with thinner walls or more flexible material the pressure
drop could cause them partially collapse or buckle, particularly if
other containers are stacked upon them.  This could make them more
likely to lose seal integrity.  Metal cans and glass jars should have no
problems.  Plastic buckets made of HDPE are poor gas barriers and should
have a liner bag of Mylar or other high gas barrier plastic when used
with absorbers.  Seal the absorbers inside of the liner bag so that the
pressure drop with not stress the walls of the container.  Other
containers should probably be tested or first flushed with an inert gas
(N2) before the absorber is sealed in.

     #3 -- If the pack of absorbers you need to open contains more than
you are going to use up in fifteen minutes or so, you should minimize
exposure of the remaining packets.  This can be done by heat sealing the
bag they came in with an iron after expelling as much air as possible or
better yet by vacuum sealing the bag.  You can also put the remaining
absorbers in as small a jar or metal can as they will fit in and closing
with an air tight lid.

     #4 -- If absorbers are sealed in a package with desiccants some
thought should be given to just how low the relative humidity will be
dropped.  Silica gel will reduce humidity to approximately 40% which
should not interfere with the absorbers oxidation reaction.  Other
desiccants, however, are capable of reducing relative humidity to very
low levels.  This might adversely affect your absorber's ability to
carry out its mission by removing moisture from the absorber package
that is necessary to sustain the oxidation reaction.
               

D -- DESICCANTS

     D.1  WHAT IS A DESICCANT?

     Moisture in inappropriate amounts and places is very damaging to
the useful life of food.  Because of this, much effort is put into
reducing the water content of dry foods in order to prolong their shelf
lives.  Once it is reduced to the desired level the product can then be
packaged for storage.  Unfortunately, merely reducing moisture content
is not always sufficient.  Environmental conditions can play a role as
well.

     There are four mechanisms by which environmental conditions may
cause a moisture problem in your food storage:

    1. - The air trapped in the container with the food may have held
    sufficient humidity to raise the moisture content of the food to
    undesirable levels.

    2. - Even if the water vapor content wasn't too high, a falling
    temperature level may cause the trapped humidity to reach its dew
    point causing water to be squeezed out of the air to condense on
    your food much the same way as dew forms on your lawn on cool
    mornings after a warm, humid night.

    3. - The seal of the container may not be sufficiently tight enough
    to prevent moisture from leaking in.

    4. - The packaging material itself may be porous to one degree or
    another to water vapor.  All paper, wood and cardboard has this
    fault.  Depending upon their particular physical properties many
    plastics do as well.  Metal and glass containers have excellent
    barrier properties though their seals may not.

     The solution for moisture problems is multi-faceted.  First, make
sure the product to be stored is at an appropriate water content for
that particular foodstuff.  Beans and grains store quite well at a 10%
moisture level, but milk powders, dried eggs and dehydrated or freeze
dried foods should be lower for best results.

     Secondly, try to package your goods in a cool, dry atmosphere and
do not allow extreme temperature swings in storage areas.  Warm
temperatures and high relative humidities when a container is sealed
means the air trapped inside the container will have a high dew point.
This will lead to condensation should storage temperatures fall below
that dew point.  An example of this would be a container sealed on a day
that was 70 deg. F and 40% relative humidity.  At that temperature the
relative humidity would be quite reasonable for all but the most
moisture sensitive food.  However, should the temperature fall to 44
deg. F the capacity of the air to hold water vapor would have dropped to
the point that it could not contain what was sealed in at 77 deg. and
the excess would be squeezed out to condense on the food, i.e. - it will
get wet.  Possibly the food will be able to adsorb this moisture without
harm and then again, it may not.

     Thirdly, use appropriate packaging materials and make certain it is
sealed correctly.  If you are going to consume them in four to five
years, storing grains, beans and peas in unlined HDPE buckets at normal
humidities is fine.  If you want to keep them at their best for ten
years or more, the plastic the pail is made of is too porous to water
vapor for best results and should have an interior liner of a material
with better barrier properties.  Dry milk powders should not be kept for
more than a year in unlined HDPE, but can be kept for much longer in #10
metal cans, glass jars or Mylar bags.  Naturally, even the most highly
resistant packaging material is useless if its seal isn't good so be
sure you use good technique when making closures.

     Lastly, you may wish to consider using a desiccant if good humidity
control at the time of packing is difficult or if you are not confident
of the foods' moisture content or if the storage area is in a high
humidity environment or if the packaging material does not have
sufficiently high barrier properties.

     A desiccant is a substance with very "hygroscopic" properties,
meaning it will soak up water vapor from the air surrounding it.  A
number of different substances are capable of doing this, but only a
relative few of them are of practical use and fewer still are going to
be readily available to the average person.  Before elaborating on the
different types that might be useful for our purposes it's necessary to
explain how to choose a desiccant.

     The U.S. military has done much of the best research on the use of
desiccants in packaging and have largely set the standards by which they
are judged.  Each type of desiccant has temperature and humidity ranges
where it performs best and particular physical and chemical
characteristics that may need to be considered in relation to what you
propose to do with them.

     The standard most applicable for what can be done in home food
storage defines a unit of desiccant as *the amount of desiccant that
will adsorb at least 6 grams of water vapor at 40% relative humidity at
77 deg. F (25 deg. C).*

     The following table gives the amount of desiccant necessary per
square area for flexible containers such as Mylar bags or per volume of
area for rigid containers such five gallon pails or #10 metal cans.  The
actual weight of a particular desiccant to use will depend upon the
adsorbency per unit of desiccant mass.


 FLEXIBLE CONTAINERS                      RIGID CONTAINERS
  (Mylar and other                   (Buckets, cans, jars, etc.)
    plastic bags)
                            Units of        Volume in:
Area sq ft   Area sq in    Desiccant   Gallons   Cu/FT     Cu/In
                            Required
_________________________________________________________________

   0.1          30            1/6        1.1      0.14      237
   0.3          45            1/3        2.1      0.28      476
   0.6          90            1/2        3.2      0.42      714
   1.3         180             1         6.2      0.83    1,428
   1.9         270             2        12.5      1.67    2,856
   2.5         360             3        18.7      2.50    4,284
   3.1         450             4        25.0      3.33    5,712

[Table adapted from "Moisture In Packaging:  Selecting the Right
Desiccant" (c), Multisorb Corp.  http://www.multisorb.com ]
                                                         
     In order to maximize surface area to obtain optimal adsorption,
desiccants are manufactured in granular or powder forms.  This presents
a problem of keeping the desiccant, which may not be safe for direct
contact with food, out of the product while still allowing sufficient
air flow for it to carry out its task.  Manufacturers call this
"dusting" and deal with it by packaging the adsorbent in materials such
as uncoated Tyvek, a spunbonded high-density polyethylene material
produced by the Dupont corporation.  Unfortunately, I have not yet been
able to locate a retail source of uncoated Tyvek, just the coated
variety such as is used in postal envelopes.  Second best, and what I
use, is one or more layers of coffee filter paper securely sealed over
the mouth of the container holding the desiccant.  I've also made
"cartridges" of filter paper for use in narrow necked containers such as
two-liter bottles.  For this I used ordinary white glue, but getting a
good seal all the way around without sealing too much surface area
requires some care in execution.

     For coarse granular materials tightly woven fabrics might serve the
purpose providing the seams were adequate.


     D.2  TYPES OF DESICCANTS

          D.2.1  SILICA GEL

     The most commonly known and used desiccant is silica gel which is a
form of silica dioxide (SiO2), a naturally occurring mineral.  It will
work from below freezing to past the boiling point of water, but
performs best at room temperatures (70-90 deg. F) and high humidity
(60-90%). Its performance begins to drop off over 100 deg. F, but will
continue to work until approximately 220 deg. F.  It will drop the
relative humidity in a container down to around 40% at any temperature
in its range until it is saturated.  Silica gel will absorb up to 40% of
its weight in moisture.  It is the only desiccant that is approved by
the FDA for direct food use.  It recharges easily and does not swell in
size as it adsorbs moisture.

     In the retail trade, the most commonly found form of silica gel is
*indicating silica gel* which are small white crystals looking much like
granulated sugar with small pink or blue colored crystals scattered
throughout.  This is ordinary silica gel with the colored specks being
coated with cobalt chloride, a heavy metal salt.  When the gel has
absorbed approximately eight percent of its weight in water the colored
crystals will turn from blue to pink making an easy visual indicator of
whether the gel has become saturated with moisture.  Because cobalt is a
heavy metal, indicating silica gel is not food safe and should be kept
from spilling into anything edible.

     When saturated, silica gel can be dried out and used again. This is
accomplished by heating the crystals in an oven at a temperature of no
more than 300 deg. F for approximately three hours or until the crystals
turn blue.  Dehydrating the desiccant may also be accomplished by
heating in a microwave oven.  Using a 900 watt oven heat the crystals
for three minute intervals until the color change occurs.  The exact
amount of time necessary will depend upon the oven wattage.  Spreading
the desiccant in a broad pan in a shallow layer will speed the process
Heating to 325 deg. F or more, or by using a microwave oven over 900
watts can damage the gel.

     Although I've never found anything that mentions this, apparently
it is possible for silica gel to break down over time, or at least the
colored crystals can.  I had a five pound can stored in an outside shed
here in Florida for several years before I opened it again to use some
of it.  Nearly all of the colored indicator specks had broken down and
disappeared.  I don't know if the gel itself was still good and with no
way to reliably determine whether it was saturated or not, I discarded
it.  The can the gel was in was just cardboard and it gets very humid
here in Florida so it really was very poorly stored.  Under decent
conditions it may not break down at all.  (I've never heard of this
occurring, anyway.)


          D.2.2 CLAY DESICCANT

     Although not typically found for sale on the retail market, clay
desiccant is fairly common in commercial and industrial use. The primary
reason for this seems to be that it is inexpensive compared to any other
form of desiccant.

     The material is *Montmorillonite clay*, composed primarily of
magnesium aluminum silicate, a naturally occurring mineral.  After
mining it is purified, reduced to granules and subjected to a controlled
dehydration process to increase its sorbent porosity.  It recharges
easily and does not swell as it adsorbs water vapor.  It works well at
low and room temperatures, but has a rather low ceiling temperature. At
120 deg. F it will begin to desorb or shed the moisture it has adsorbed.
This is an important consideration for storage in hot areas.

     Subject to a degree of variability for being a natural material,
clay desiccant will adsorb approximately 25% of its weight in water
vapor at 77 deg. F and 40% relative humidity.


          D.2.3  CALCIUM OXIDE

     Also known as "quicklime" or "unslaked lime", calcium oxide is a
slow, but strong adsorbent.  It is efficient at low humidities and can
drop moisture vapor to below 10% relative humidity.  Qucklime is
*caustic* and must be carefully handled, particularly with regards to
dust inhalation and exposure to skin and eyes.  It expands as it soaks
up water vapor and this must be taken into account when packaging it.
It will adsorb up to about 28% of its weight in moisture, but does it
slowly over a period of several days rather than a matter of hours like
other desiccants.  It is most effective when used in high humidity
environment where a very low level is desired.  It will release a great
deal of heat if exposed to direct (liquid) moisture or extreme
humidities.

     It can be recharged, but I do not have any details on how to go
about this other than roasting at fire temperatures.

     For expedient use, quicklime can be manufactured from clean, pure
lime stone or pickling lime available in the canning sections of many
grocery and hardware stores.


          D.2.4  CALCIUM SULFATE

     Also known as the mineral gypsum and commercially as Drierite,
calcium sulfate is another naturally occurring mineral. It is produced
by the controlled dehydration of gypsum (CaSO4). It is chemically stable
and does not readily release its adsorbed moisture.  It has a low
adsorbency capacity, only approximately 10% of it weight.  It can be
regenerated, but apparently not easily so.

     For expedient use, gypsum is commonly used in household drywall and
Kearny mentions using this source in his Nuclear War Survival Skills.


          D.2.5  OTHER DESICCANTS

------------------------------------------------------------------------

From: Pyotr Filipivich pyotr@coho.halcyon.com

     Simple trick is to dry a piece of wood in the oven and once it is
bone dry (more than usual) then put it in your container and seal it.
The wood will suck up any available moisture.

     Editors note:  Wood can soak up to 14% of its weight in moisture,
depending on species.  Woods with coarse, open grains work the best.
I'm not aware at what temperature it will begin to "desorb" or shed its
stored water and it might be fairly low.  Some empirical experimentation
would be in order before relying heavily on it.


     D.3  WHERE DO I FIND DESICCANTS?

     I buy indicating silica gel at Wal-Mart in their dry flower section
where it is sold in one and five pound cans for flower drying.  I've
seen it sold the same way in crafts stores and other department type
stores that carry flower-arranging supplies.  You can also buy it from
many other businesses already prepackaged in one form or another to be
used as an adsorbent.  All of the desiccant that I've found packaged
this way has been rather expensive (to me) so shop carefully.

     Businesses carrying packaging supplies sometimes also sell
desiccants.  Some businesses commonly receive packets or bags of
desiccants packaged along with the products they receive.  I've seen
Montmorillonite clay in bags as large as a pound shipped with pianos
coming in from Japan.  Small packets of silica gel seem to be packed in
nearly everything.  Naturally, any salvaged or recycled desiccant should
be of a type appropriate for use with the product you want to package.

     It is possible to make your own desiccants using gypsum from
drywall and maybe Plaster of Paris.  Calcium oxide can also be produced
from limestone (calcium carbonate) or slaked or pickling lime (calcium
hydroxide) by roasting to drive off the adsorbed water and carbon
dioxide.  I don't have any clear instructions, as of yet, on how to go
about this.  Please do keep in mind that calcium oxide (quicklime) is
caustic in nature and is hazardous if handled incorrectly.


     D.4  HOW DO I USE DESICCANTS?

     Ideally, the dry foodstuffs you have on hand will have no more than
a 10% moisture content.  If they do not then you will need to reduce
moisture to a level appropriate for the kind of food you are storing.

     One of the following methods might be of use in lowering moisture
content.  The least involved is to wait until the driest time of year
for your location making sure there is plenty of free air circulation
around the food product.  If this doesn't suit, then turn your air
conditioning on a little high.  Bring in your buckets, lids, and the
storage food.  Let everything sit in a well-ventilated place where it's
going to get plenty of cool, dry air from the A/C (avoid anywhere near
the kitchen or bathroom areas, as they put out a lot of moisture).  Stir
the food frequently to maximize moisture loss.  About three days of
cool, constant air flow and low humidity ought to dry things out a bit.
Due to its highly odor absorptive nature, I would not do this with any
dried milk products or other powdered foods, flours or meals .  This
method works best with coarse particles such as grain, legumes and dried
foods.

     Warm, dry air can also be used to accomplish this and works well if
you have large quantities of grains and legumes.  It is very similar to
what is used on farms for drying harvested grain. You'll need a source
of forced, warm, *not hot*, air.  Place the grain in a drum or barrel
and blow the heat from the bottom so that the warm and the moisture it
will carry can exit from the top.  It's important to not let the bottom
product get too hot.  You should also monitor the top, center of the
drum to be certain that the product there is not getting too damp from
the moisture escaping from other areas.  Stirring occasionally may be
necessary.  I've seen this done with an old, drum style vacuum cleaner
that put off fairly warm exhaust air and it worked pretty well.  Do be
sure to clean the vacuum so you don't blow the grain full of dust.

     If the above methods won't do or you have powdery foods to dry, you
can place a large quantity of desiccant in a storage container.  Fill
the remaining space with your food product and seal on the lid.  After
about a week, unseal and check the desiccant.  If it's saturated, change
it out with dry desiccant and reseal.  Continue to do this until the
contents are sufficiently dry.  Calcium oxide will work particularly
well for this.  If it doesn't become saturated the first time, change it
anyway before sealing the bucket permanently.  You'd hate to find later
it saturated in storage.

     If your food products are sufficiently dry you can pack them in
storage containers using the packaging method of your choice and have a
reasonable expectation of your food staying in good condition.  Whether
you will need to use a desiccant will be dependent upon the conditions
discussed above.

     I use indicating silica gel for practically everything.  My usual
procedure is to save or scrounge clear plastic pill bottles, such as
500ct aspirin bottles or small plastic jars, such as the smaller sizes
of peanut butter comes in.  Fill the bottle with the desiccant (remember
to dry the gel first) and then use a double thickness of coffee filter
paper carefully and securely tied around the neck of the bottle to keep
any of it from leaking out.  The paper is very permeable to moisture so
the gel can do its adsorbing, but it's tight enough not to let the
crystals out.  This way moisture can be safely adsorbed.  It won't dry
out a lot of moisture -- you still need to take steps to get everything
as dry as possible before you pack it -- but it will take care of what
little is left.

     The above method will also work for the other desiccants, subject
to whatever precautions the individual type may have.

IMPORTANT NOTE:    The indicating form of silica gel (has small blue or
                   pink specks in it) is not edible so you want to use
care when putting together your desiccant package to insure that is does
not spill into your food.
                             

E -- DIATOMACEOUS EARTH
                             
     E.1  WHAT IS DIATOMACEOUS EARTH?

     Diatomaceous earth is a naturally occurring substance comprised of
the fossilized remains of marine diatoms.  These diatoms are microscopic
in size and are covered in sharp spines that make them dangerous to
exoskeletal insects, but not to animals with internal skeletons.  The
spines of the diatom skeletons pierce the soft body tissues of insects
between their hard exoskeletal plates and it is through these numerous
microscopic wounds that the insect loses bodily moisture to the point of
desiccating and dying.  Creatures with internal skeletons such as
humans, cattle and pets have means of resisting such damage and are not
harmed.  Thus, it is possible to mix a small amount of DE into your
stored grains and beans to control insects without having to remove the
dust again before you consume them.
                             

     E.2  WHERE DO I FIND D.E. AND WHAT TYPE SHOULD I BUY?


IMPORTANT NOTE:    There are actually two kinds of diatomaceous earth to
                   be found on the market and only one of them is
suitable for use as an insecticide to use in your stored grains.  The
kind that you DO NOT WANT FOR FOOD USE is the type sold by swimming pool
suppliers as a filtering agent.  It has been subjected to a heat
treatment that dramatically increases it's silicate content and makes it
unsuitable for use with your foodstuffs.  The type that you want is sold
by a number of suppliers as a garden insecticide.  Many organic garden
suppliers will carry it.  Read the label carefully to be certain no
deleterious substances such as chemical pesticides have been added.  An
appendix with the names and addresses of some DE suppliers may be found
in the food and equipment suppliers section.
                          
-----------------------------------------------------------------------

From: higgins10@aol.com (Higgins10)
Originally posted in: rec.gardens

     Good afternoon all.  Diatomaceous earth is approved by the USDA as
an animal feed additive, however I have found out that there are vast
differences between various forms of diatomaceous earth.  Some DE
products may not be effective in controlling insects, while others may
be harmful to humans and pets.  The most important differences between
individual forms of DE is the shape of the diatom, content of
Crystalline Silica, and the purity of the Silica Dioxide.  The World
Health Organization cautions that DE with a crystalline silica content
of three percent or higher is dangerous to humans, (and probably pets
and birds as well).  Diatomaceous Earth used in swimming pool filters
has close to a 60% crystalline silica content.  I know of a product
called Organic Solutions (insecticide) which is approved by both the EPA
and USDA and has a crystalline silica content ranging between 0.36% to
1.12% according to its labels etc.  It is classified as Amorphous Fresh
Water Diatomaceous Earth (whatever that means).  However, all literature
I have read assures it is safe for both humans and animals and seems to
be very effective at killing insects.  I stumbled across all this info.
while shopping in the mall.  If you're interested in reading it too, go
to the Organic Solutions website at http://www.BuyOrgs.com.  Hope this
helps answer the question and always use environmentally safe products!
Higgins10
                                       
------------------------------------------------------------------------

From:  kahless@ns.waymark.net
Date: Sat Aug 24 14:08:48 1996
To: Dunross (A.T. Hagan) Private e-mail

[previous text deleted]

     I have always purchased DE at the local feed store.  It's cheaper
there than at the garden and hardware stores.  The feed store I buy at
has DE available in bulk, but they'll package up a smaller amount if
that's what you want.  My package in the garage doesn't have a brand
name but says "Nitron Industries" at the bottom.  The label recommends 7
pounds of DE for each ton of grain.  Ha! As if I had "tons" of grain in
storage 8-D

     I've been using DE for grain storage for about 15 years now but
flea control only for the past 6 years.  The only fleas we've seen in
that period of time is the ones that hitch a ride in with friends pets.
A very light dusting afterward takes care of that problem.  Miracle
stuff as far as I'm concerned since we'd had an awful time with fleas
before we started using DE.  Much much much cheaper and as far as I'm
concerned the advantages FAR outweigh the risks.

Sam
(hope that was helpful)



     E.3  HOW DO I USE D.E. IN FOOD STORAGE?

     To use, you should mix thoroughly one cup of DE to every forty
pounds of grain, grain products or legumes.  You need to make certain
that every kernel is coated so it is better to do the mixing in small
batches where you can insure more even coating.

WARNING: DE is a very powdery kind of dust, so you need to take steps to
         keep it out of your lungs and eyes. Even whole wheat flour dust
         can cause lung irritation if you breath enough of it.

     DE does not kill the insect eggs or pupae, but it will kill adults
and larvae and any eggs or pupae that hatch into adults will die after
coming into contact with it.
         

=======================================================================
                                -- V --
                              SHELF LIVES
=======================================================================
         
     "How long will this keep?"  This is the defining question of food
storage.  Everything you will read in this work evolves from this
central question.  The length of time a particular food will remain
palatable and nutritious in storage determines its usefulness for our
purposes.  The fact of the matter is that there are few hard and clear
answers.  As a result it is not uncommon to find two or more sources who
purport to know, but that give conflicting data.  The following will
hopefully cut through some of the fog.


     A. "BEST USED", "USE BY" AND OTHER FOOD PRODUCT DATES

     Although there are some twenty States in the U.S. that have food
product dating laws the Federal government has little regulation
concerning food product dating except for infant formulas and some baby
foods.  It does, however, require that if a manufacturer puts a calendar
date on a food product it must also put wording to the effect of "use
by" or "best before" next to it to explain what the date means.  This is
called "open dating" which is to say that it is a plain, easy to read
calendar date rather than "closed or coded dating" that must be
deciphered.  Another date also commonly seen is the "sell by" date.
While not as useful for food storage, it does have importance for
day-to-day fresh food purchases.

     Because the Federal government has so few food product dating
standards manufacturers use their own to determine acceptable shelf
lives.  For the most part, they are based upon changes in texture,
appearance, taste and cooking qualities.  When a food item begins to
exhibit signs of aging that would make it unappealing to customers then
it is considered to be at the end of its marketable shelf life.  Look
for statements such as "use by", "best if used by", "best if used
before" or similar wording to find this date.  For shelf stable and
frozen products it must include both the month, day and year.  These
dates are useful for determining how long a product can be retained in
the storage program before it should be rotated out.  When a food begins
to undergo taste and appearance degradation the nutrient content will
have begun to seriously fade and the time will have come to use it up so
it can be replaced with fresh stock.  If the product was properly
preserved and not subjected to extreme storage conditions it is not
unsafe to use after this date.  If there is nothing to replace it with
it may be kept, but its palatability and nutritive content will just
continue to degrade.

     Fresh food items such as meat, milk and eggs use a "sell by" date
which simply means that the item should not be purchased beyond that
date.  Products using this date type are only required to use the day
and month.  Provided that it was properly transported and stored, an
item kept past this date is not unsafe to use, but will begin to exhibit
signs of aging that will make it unappealing and should be frozen or
consumed shortly thereafter.

NOTE:    The shelf life of any food, whether indicated with a "use by"
         or "sell by" date or found on some chart, is predicated upon
assumed storage conditions.  If the actual storage conditions are
different from the assumed storage conditions then the shelf life will
naturally vary. As is explained in *Section I:  Time, Temperature,
Moisture, Oxygen and Light*, environmental storage conditions have a
major impact on the length of time any foodstuff will remain palatable,
nutritious and even whether it will remain safe.

     As a general rule, when a shelf life is given, it is for conditions
of 70 deg. F in a dark, dry location unless stated otherwise.  Be sure
to read the fine print on any shelf life chart you may come across to
see what its values are predicated upon.  There are some floating around
giving shelf lives of foods in storage temperatures as low as 40 deg. F.
At that temperature you would expect to keep your fresh butter, eggs and
milk, but very few have the ability to keep any significant amount of
canned goods in so cool a storage area.

     Regardless of what the date or chart may indicate, if storage
conditions have been very poor then a food will become non-nutritious,
unpalatable, perhaps even unsafe to eat even if its listed time is not
yet up.  An example of this would be keeping egg salad at room
temperature for several hours at a picnic.  The eggs may have been laid
yesterday, but you are taking your chances if you eat it.  Never put
blind faith in any date.  Always keep in mind that they are predicated
on unspoken assumptions.  IF THE CONTAINER IS BULGING, MOLDED, FOUL
SMELLING OR SPEWS LIQUID WHEN OPENED, THROW IT OUT!  But throw it out
safely so that children and animals cannot get into it.

*Please see Section III: Spoilage for further information*


     B. CLOSED DATING CODES USED BY SOME FOOD MANUFACTURERS.

     In spite of the fact that increasing numbers of food processing
companies are moving to open dating it is not yet universal.  For those
products that do not come with a plain "best used by" date it is still
possible, albeit with much more difficulty, to determine the rotation
period for that specific product.

     For a processor to move their product in interstate commerce it
must exhibit a packing code.  This allows them to easily track their
product for purposes of stock rotation and in the event of a recall.
These packing codes are usually a series of letters and numbers that
indicate dates, times, and sometimes places of manufacture.  These dates
are not "use by" dates, but the time the container was actually filled.
As they are not really intended for general public knowledge these codes
are frequently unique to a particular processor and are not commonly
published by them.

     It is possible to get the keys to these codes by contacting the
processor and asking how to decipher the dating code for specific
product lines.  Over time, readers have been doing this and the code
keys below are the ones that have been sent to me.  Obviously, they are
only a few of the many, many products that use closed dating and I hope
that future readers will continue to send these codes in as they are
gleaned from the processors.

     Frankly, when it comes to the potential dozens of products that
would require deciphering their packing codes the entire process is a
major nuisance.  While it is better to have an encoded date than not to
have one at all, it would be far better if processors would just use
clear open dating and (best used by) so we wouldn't have to carry a book
of code keys like covert agents every time we go to the grocery.

     Before I list specific manufacturers there is one fairly widely
used code key that may be useful.  Some processors use a system where
all the days of the year are listed 1-365 (366 for leap year) as the
first three digits in the code.  This number is then followed by a
single letter such as "B" and then by a single digit that represents the
year.


     Some examples of this might be:

     Packing code        Date packed

     045B97              February 14, 1997
     101H98              May 1, 1998
     134K96              July 4, 1996
     252U98              October 31, 1998


     There may be other widely used coding systems yet to be discovered
and as they become available I will include them in this work.
                                                   
     SPECIFIC PRODUCT LINES:

IMPORTANT NOTE:    I have not personally verified all of these code
                   keys.  Also, closed date coding schemes may change
over time.  For this reason, the code keys given below may not be
correct.  Be sure to check a number of containers in a product line to
verify that a particular code key will work with the product line you
are interested in.
                                                   

     ARMOUR STAR CANNED MEAT PRODUCTS

     Vienna Sausage, Stew, Chili, Deviled Ham, Potted Meat, Slice Dried
Beef, Soups, etc. but does NOT include Armour Star Roast Beef or Corned
Beef.

     The code is on the bottom of the container.  The first letter is
the month of production; A=January, B=February, C=March and so on.  The
following two numbers represent the day of the month it was processed
and the third number indicates the year.

     Example:  A code of B148C23 would be B=Feb, 14 = the fourteenth
day, 8=1998.  B148C23=February 14, 1998 and the last three characters
would be plant or processing line locations.

     Armour Star Microwaveable Meals have a two line production code on
the container lid.  The second line is the is date and uses the same
code as above.


     BERTOLLI OLIVE OIL

     Packed two years prior to the use by date on the bottle or can.


     BUSH BROTHERS & CO.

     Baked beans, chili, etc.

     A five digit code on the bottom of the can.  The first digit is the
month, the next two digits is the day of the month, the next number is
the year and the last digit is ignored.

     Example:  A code of 50173 deciphers to be:

     5  = the fifth month or May
     01 = the first day of May
     7  = 1997
     3  = last number is discarded.

     Thus 50173 is May 1st, 1997.


     CAMPBELL SOUPS:

    Best by date on cans.  Filled exactly two years prior to that date.


     DEL MONTE

    Canned fruits, vegetables, etc.  I'm not sure if it applies to
*all* product lines.

    A five character packing code, usually on the bottom.  The first
character is a digit representing the year.  The next three characters
are digits representing the day of the year the product was packed.  The
last character is a letter and may be ignored.

    Example:  A packing code of  8045B deciphers to be:

     8   = 1998
     045 = The 45th day of the year or February 14th.
     B   = A plant code.

    Thus 8045B is February 14th, 1998.


     GENERAL MILLS:

    The manufacturing date is coded to their fiscal year that begins on
    June 1st and ends on May 31st.

    Interpret the code as follows:

    The first character of the code is a letter and represents the
    month the product was made.

    The second character in the code is a number which represents the
    year the product was made.

    The following two characters are numbers that represent the day of
    the month the product was made.

    The remaining characters following identify plant location and
    shift information.

     Example:  A packing code of  E731B would translate as follows:

     E  = October
     7  = 1997
     31 = 31st day of the month
     B  = A plant location

    The following is their 12 month cycle.  The letter "I" is not used
    because it can be confused with the number "1".

     A = June       E = October         J = February
     B = July       F = November        K = March
     C = August     G = December        L = April
     D = September  H = January         M = May


     HANOVER FOODS CORP.

     Small whole potatoes, green beans, corn, etc.

     A five digit code on the bottom of the can.  Omit the first digit.
The next digit is the year.  The remaining three digits are the day of
the year the product was packed.

     Example:  A code of 28304 deciphers to be:

     2   - discard this number
     8   = 1998
     304 = the 304th day of the year or October 31st

     Thus 28304 is October 31st, 1998


     HEALTHY CHOICE:

     First character is a number, second is a letter with the remaining
characters being a lot ID.  The number is the year it was packed with
the letter being the month,  October = A, November = B, December = C,
January = D, and so on through the year.  The recommended shelf life is
2 years.


     HORMEL PRODUCTS

     Their packing code is a letter followed by five numbers.  The
letter is their plant location and the numbers are the dating code in a
MM-DD-Y format.

     Example:  A code of G07048 decodes to mean:

     G  = plant location
     07 = July
     04 = The fourth day of the month
     8  = 1998

     The can was packed July 4, 1998 at plant location G.


     JELL-O BRAND PUDDINGS & GELATINS

     The first four digits are the date coding.  The first digit is the
year and the following three digits is the day of the year.

     Example:  A packing code of 804522 10:38 deciphers as:

     8     = 1998
     045   = the 45th day of the year or February 14th
     22    = discard the last two digits.
     10:38 = the time it was packed.

     Thus 804522 10:38 means that box of pudding mix was packed on
February 14th, 1998 at 10:38 a.m.


     McCORMICK HERBS & SPICES:
(See also http://www.mccormick.com/info/oftenasked.html  )

     There should be a four digit number of the bottom of the spice
package or extract bottle.  On foil packages, it will be around the
outside edge.  This code is more complicated than other manufacturers so
read closely.

     Example:  Using a number 3604 as the packing code:

     To derive the year, take the first number and add 5 (3 + 5 = 8) so
1998 is the year of manufacture.

     To derive the month and day, divide the last three digits by 50
(604 ≈ 50 = 6 with 4 remaining).  The six indicates the last whole or
complete month before the month of production, January, February, March,
April, May, and then June.  The next month, July, is the production
month.  The 4 remaining is the day it was produced.

     Therefore a packing code of 3604 means that product was packed July
4, 1998.

     While not as precise, you can save considerable time by just
finding the year.  The last three digits representing the day and month
will increase as the year grows.


     PROGRESSO FOODS

     Canned soups, beans, etc.

     Two lines of code on top of the can.  The top line, the first two
characters are the date portion.  The first character is a letter
indicating the month and the second character is a digit indicating the
year.

     Example:  A packing code of L7N18 1211 (this is the first line)
would be:

     L   = 12th month or December
     7   = 1997
     N18 = ignored
     1211= ignored.

     Thus a packing code of L7N18 1211 indicates the can was packed in
December of 1997.


     C. SHELF LIVES OF SOME COMMON STORAGE FOODS.

     The chart given below has been adapted from a number of different
shelf-life charts published by the cooperative extension services of
several states.  It presupposes no special packagings other than the way
the food comes from the store.  The general assumption is that when a
given foods' taste, appearance or texture begin to take on noticeable
changes it has reached the end of its best marketable shelf life and
should be rotated out.  This is not to say the food is no longer edible,
but it is losing nutritional content at the same time so no purpose is
served by keeping it for longer than is necessary to replace it with
fresher stock.  For what it's worth, I'm not fully in agreement with it
myself, but it's a good working hypothesis and I modify it by my
personal experience which may vary from yours.  If it is a dry food then
only dry utensils should be used to remove it from its container.  The
less light, moisture, heat and oxygen it comes into contact with, the
longer the food will keep.


         All of the below are for new, unopened containers.

                         RECOMMENDED
                         STORAGE TIME
FOOD                     AT 70 deg. F.                 STORAGE
TIPS                                               Keep the product:
=======================================================================

Baking powder.................Till can date......Sealed & bone dry
Baking soda.....................2 years..........Sealed & bone dry
Biscuit, brownie, muffin mix....9 months.........Sealed, cool and dry
Bouillon, cubes or granules.....2 years..........Sealed, cool and dry
Cake mixes, regular.............9 months.........Sealed, cool and dry
            angel food..........1 year...........Sealed, cool and dry
Canned  metal can, non-acidic...2 years..........Cool
 food,  metal can, acidic.....12-18 months.......Cool
        glass jars.............2-3 years.........Dark and cool
Chocolate, semi-sweet
   or  unsweetened.............18 months.........Cool and dark
Chocolate syrup.................2 years..........Cool & tightly sealed
Cocoa, powder or mixes..........8 months.........Sealed and cool
Coffee, regular.................2 years..........Cool, dry and sealed
        instant................1-2 years.........Sealed
Coffee creamers, powdered.......9 months.........Sealed and cool
Cornmeal........................1 year...........Guard against weevils
Cornstarch.....................18 months.........Dry
Crackers........................3 months.........Dry
Flour, white...................8-12 months.......Guard against weevils
       whole wheat.............6-8 months........Cool and weevil proof
Frostings, canned...............3 months.........Cool
           mix..................8 months.........Dry and cool
Fruits, dried..................6-12 months.......Cool & sealed
Gelatin, all types.............18 months.........Protect from moisture
Grains, whole...................2 years..........Dry and weevil proof
Hominy & hominy grits...........1 year...........Guard against weevils
Honey...........................1 year...........Sealed
Jellies, jams, preserves........1 year...........Refrigerate after use
Molasses & syrups...............1 year...........Sealed
Mayonnaise......................6 months.........Refrigerate after use
Milk, condensed or
      evaporated................1 year...........Turn over every 2 mos
      Non-fat dry...............6 months.........Bone dry and cool
Nuts, vacuum canned.............1 year...........Cool and dark
      other packaging...........3 months.........Cool and dark
      in shell..................4 months.........Cool, dry and dark
Pancake mix....................6-9 months........Dry and weevil proof
Pastas
 (macaroni, noodles, etc).......2 years..........Guard against weevils
Peanut butter..................6-9 months........Sealed, cool, dark
Peas and beans, dry
 (not soybeans).................2 years..........Dry and weevil proof
Potatoes, instant..............6-12 months.......Dry and weevil proof
Pudding mixes...................1 year...........Cool and very dry
Rice, white.....................2+ years.........Guard against weevils
     brown.....................3-6 months........Cool and weevil proof
     flavored or herb...........6 months.........Sealed & weevil proof
Salad dressings...............10-12 months.......Refrigerate after use
Salad oils......................6 months.........Sealed, dark and cool
Sauce and gravy mixes..........6-12 months.......Cool and dry
Shortening, solid...............1 year...........Dark
Soup mixes......................1 year...........Cool and dry
Sugar, brown....................6 months.........Airtight container
       confectioners...........18 months.........Dry and sealed
       granulated...............2+years..........Dry
Syrups (corn syrup based)......8-12 months.......Sealed and cool
Tea, bags......................18 months.........Sealed and dry
     instant....................3 years..........Sealed
     loose......................2 years..........Sealed and dry
Vegetables, dried...............1 year...........Cool and sealed
Vinegar.........................2+ years.........Sealed
Yeast (dry)...............Pkg expiration date....Cool and dry

    
=======================================================================
                               -- VI --
                               RESOURCES
=======================================================================
    
    [This FAQ does not tell me what I need to know!]

    Please put the question to the *rec.food.preserving*,
*rec.food.cooking*,*misc.survivalism*, *alt.survival* or *misc.rural*
Usenet newsgroups.  You could even resort to the tried and true method,
a book.

     The following is a list of books that I have found to have useful
information.  It is by no means an exhaustive list on the subject.  If
you have books you would like to suggest, please feel free to e-mail me
with the particulars.  If you can please include the same kind of
information about the book in question as you see below, particularly
the ISBN #, if it has one.


A.  BOOKS:

A YEAR'S SUPPLY;  Barry G. & Lynette B. Crockett;  1988;  ISBN#
0-915131-88-9;  Available form the author at P.O. Box 1601, Orem, Utah
84057 and available in some stores.  Publisher's Press.

BOOK OF TOFU, THE;  William Shurtleff & Akiko Aoyagi;  1975;
ISBN#0-345-35181-9;  Ballantine Books.

BUILD YOUR ARK!  Book 1: Food Self-Sufficiency;  Geri Guidetti; 1996;
ISBN# 0-938928-01-5;  Published by the author; The Ark Institute, P.O.
Box 142, Oxford, Ohio 45056; http://www.arkinstitute.com;  E-mail to
arkinst@concentric.net

COOKIN' WITH POWDERED MILK and COOKIN' WITH POWDERED EGGS;  Peggy
Layton;  Both 1994;  No ISBN;  Available from the author P.O. Box 44,
Manti, Utah, 84682.

COOKIN' WITH HOME STORAGE;  Vicki Tate; 1993;  ISBN# none; Published by
the author; Address: 302 East 200 North, Manti, Utah, 84642; Tel # (801)
835-8283

COUNTRY BEANS;  Rita Bingham;  1996;  ISBN 1-882314-10-7; Published by
Natural Meals In Minutes  30500 SE Jackson Rd, Gresham, OR 97080.

CREATING THE COMPLETE FOOD STORAGE PROGRAM;  Skipper Clark;  1996; No
ISBN;  Available from the author, Sierra Sun Publishing, P.O. Box 6209,
Oroville, CA 95966

HOME FOOD SYSTEMS;  Edited by Roger B. Yepsen, Jr.;  1981; ISBN#
0-87857-325-9;  Rodale Press.

HOW TO DEVELOP A LOW-COST FAMILY FOOD-STORAGE SYSTEM;  Anita
Evangelista;  1995;  ISBN 1-55950-130-8;  Loompanics Unlimited.

HOW TO DRY FOODS;  Deanna DeLong;  1992;  ISBN 1-55788-050-6;  HP Books

KEEPING FOOD FRESH;  Janet Bailey;  1985;  ISBN# 0-385-27675-3;
Doubleday & Co.

KEEPING THE HARVEST;  Chioffi and Mead;  1991;  ISBN# 0-88266-650-9;
Storey Communications.

LIVING WELL ON WHEAT;  Geri Guidetti;  1997;  ISBN 0-938928-02-3;
Published by the author;  The Ark Institute, P.O. Box 142, Oxford, Ohio
45056; http://www.arkinstitute.com ;  E-mail arkinst@concentric.net

MAKING THE BEST OF BASICS - FAMILY PREPAREDNESS HANDBOOK; James T.
Stevens; 1996; ISBN #1-882723-25-2; Gold Leaf Press  or from the author:
15123 Little Wren Lane, San Antonio, TX 78255; E-mail
jstevens@iamerica.net

MARLENE'S MAGIC WITH FOOD STORAGE;  Marlene Petersen; 1991; No ISBN;
Published by the author;  Marlene's Magic,  4958 Alpine Circle Highland,
Utah 84003

NUTRIENT CONTENT OF THE U.S. FOOD SUPPLY, 1909-1988;  1992; Nutrient
Education Division;  Human Nutrition Information Service of the USDA.

NUTRITIVE VALUE OF AMERICAN FOODS;  Catherine S. Adams; 1975; No ISBN;
USDA Handbook No. 456

PERMACULTURE BOOK OF FERMENT & HUMAN NUTRITION, THE;  Bill Mollison;
1993;  ISBN 0-908228-06-6;  Tagari Publications

PUTTING FOOD BY;  Greene, Hertzberg and Vaughn; 1982 (14th edition);
ISBN# 0-525-93342-5; Penguin Group.

RECOMMENDED DIETARY ALLOWANCES (The RDA Book);  National Research
Council;  1989(10th edition);  ISBN 0-309-046335 (paper); National
Academy Press

ROOT CELLARING (1994);  Mike and Nancy Bubel;  ISBN 0-88266-703-3.

TOFU & SOYFOODS COOKERY;  Peter Golbitz;  1998;  ISBN 1-57067-050-1;
Book Publishing Company;  P.O. Box 99, Summertown, TN   38483

WHOLE GRAINS;  Sara Pitzer;  1981; ISBN #0-88266-251-1; Garden Way Books


B.  PAMPHLETS:

Consumer Information Center, Department EE, Pueblo CO 81009.  Ask for
the Consumer Mailing List Catalog.  You can order those nifty USDA
pamphlets from this catalog.

Check your extension service office for pamphlets, which can usually be
bought for a dollar or so.  Especially important for high altitude
canning, getting recipes specific for locale, even information on U-Pick
sites and local farmers' markets.

Controlling Indianmeal Moths in Stored Shelled Corn and Soybeans; Phil
Harein and Bh. Subramanyam; FS-0996-A-GO Revised 1990 Minnesota
Extension Service, University of Minnesota

FOOD STOCKPILING FOR EMERGENCY SHELTERS;  Food and Materials Division,
Commodity Stabilization Service, USDA, April 1961]

Food Storage In The Home FN502;  Utah State University Cooperative
Extension Service Bulletin

Frequently Asked Food Questions FN 250;  1993 Utah State University
Cooperative Extension Service Bulletin

Molds And Mycotoxins In Feeds; C.M. Christensen, C.J. Mirocha, R.A.
Meronuck; FO-3538-C-GO 1988; Minnesota Extension Service, University of
Minnesota

Molds In Grain Storage; Richard A. Meronuck;  FO-0564-C-GO; Revised
1987;  Minnesota Extension Service, University of Minnesota

Nonfat Dry Milk FN142;  Utah State University Cooperative Extension
Service Bulletin

Use of Oxygen Absorbers in Dry Pack Canning; Albert E. Purcell, Theodore
C. Barber, John Hal Johnson;  Benson Quality Assurance Laboratory
Department of Food Science, Brigham Young University


C.  MAGAZINES:

American Survival Guide
P.O. Box 68033
Anaheim, CA   92817-0833
(714) 693-1866

Backwoods Home Magazine.  Dave Duffy, publisher.
P.O. Box 712
Gold Beach, OR  97444
(541) 247-8900
http://www.backwoodshome.com

Countryside & Small Stock Journal
N2601 Winter Sports Rd,
Withee, Wisconsin 54498
(800) 551-5691

Mother Earth News
P.O. Box 56302
Boulder, CO   80322-6302
(303) 678-0439


D.  PHONE:   (non-modem)

Your local cooperative extension service--check your local university
directory, especially if its a Land Grant College; look under Government
Services, under Dept. of Agriculture. Master Preservers--similar to
Master Gardeners or Master Composters.


E.  ELECTRONIC:

     E.1  INFORMATION SOURCES

ftp://ftp.ucdavis.edu/pub/extension/4h-youth/fp001.zip-fp008.zip

    Files are compressed, written in Word Perfect 5.1 or Post Script
    format. Files are eight lessons in food preservation.

ftp://ftp.michvhf.com/pub/rec.food.baking/FAQ

    The FAQ for the *rec.food.baking* news group.  Good stuff.

http://waltonfeed.com/self/default.htm

    The Walton Feed information area on food production, preservation,
    and storage, water storage and purification, nutrition, planning,
    culture and a great deal of other useful information.  One area also
    has the labels showing contents, nutritional breakdowns and other
    information of most of the products produced and/or sold by Walton
    Feed. Also listed are head gas analyses of their packaged products.
    He has a good section on do it yourself food storage packaging as
    well.

http://www.idos.com

    This is the home of The International Dutch Oven Society.  There's
    more here about how to use Dutch ovens to cook more foods than you
    ever thought about.  Also a lot of good links, including Macscouter,
    a Boy Scout site with a lot of open fire cooking information.

http://www.nyx.net/~dgreenw/sourdoughfaqs.html

    A truly vast collection of information, recipes and tips on
    sourdough breads of every sort and some really interesting links.
    The *rec.food.sourdough FAQs* may be found here as well.

http://sunsite.unc.edu/hermed

    A collection of FAQs and other assorted information and pictures of
    culinary and medicinal herbs.

http://www.geocities.com/Heartland/Acres/1962/rffl.html

    The *rec.food.preserving* FAQ.  This work and mine are yin and yang
    to each other.  What I don't cover, Leslie does and vice-versa.
    Unfortunately, there isn't a good way to get a plain ASCII text
    version and it hasn't been updated in a while, but it's still chock
    full of solid, useful information.

http://www.disasterrelief.org/library/prepare

    The library of the Disaster Relief Organization.  Some really good
    preparedness information.

http://www.fema.gov/library/emfdwtr.htm  Emergency Food & Water
                   /famplan.htm         Your Family Disaster Plan
                   /diskit.htm          Your Family Disaster Supplies
                                        Kit

    Three of the many files available on the Federal Emergency
    Management Agency web site.  There's also correspondence classes on a
    wide range of subjects available, most of them for free.  You should
    also check out the Community Emergency Response Team materials
    available.  There's a tremendous amount of resources and knowledge
    available here and you've already paid for it, *so use it*.

http://cypress.idir.net/~medintz/surv_faq/surv_faq_index.html

    Mike Medintz's web site and it contains the FAQs native to the
    misc.survivalism newsgroup.  Particularly look for the *Threat
    Assessment FAQ* by Richard DeCastro and the *Water Treatment FAQ* by
    Patton Turner.

http://www.millennium-ark.net/News_Files/Hollys.html
http://www.ballarat.net.au/~standeyo/News_Files/Hollys.html

    These two sites in the States and Australia mirror each other.
    Created by Holly and Stan Deyo, they offer a great deal of useful
    food storage information, software, water purification and storage
    and more. Well worth a look.

http://www.flashnet/~bhphiker/BHP/

    The Back Country homepage. All sorts of knowledge relating to the
    back country.  Click on the "distilled wisdom" link to get to the
    *rec.backcountry* newsgroup FAQs.  One of the most important ones
    there is the *water treatment FAQ*.  It makes a fine complement to
    Pat Turner's water treatment FAQ.

http://www.homecanning.com

    The Bernardin (Altrista) web site. Wet-pack pressure and
    boiling-water bath canning information.

http://www.danonenewsletter.fr/indexangl.html

    This is not Dannon, but Danone, the French yogurt maker.  The site
    has a great deal of information on fermented milk products.  It's in
    English, but French is available as well.

http://countrylife.net

    A village of high quality food information about edible wild plants,
    herbs, grain, milling, baking, fermented milk products and more.

http://www.managingdesire.org/Hesperian/Hesperian.html

    Nothing to do with food at all, but a page for ordering the various
    publications of the Hesperian Foundation, such as *Where There Is No
    Doctor*, *Where There Is No Dentist* and *A Handbook For Midwives*.
    In many situations where you might have to seriously rely upon your
    food storage program these books could surpass the value of their
    weight in gold.  Think seriously about getting them.

http://www.hollowtop.com/finl_html/finl.html

    The Food Insects Newsletter site.  Just in case you think you'll
    ever have to.


     E.2  SOFTWARE SOURCES

[I have not used any of these programs myself, but I'm listing them for
those who might be interested - editor]

http://www.waltonfeed.com/grain/calc.html

    There are two Excel spreadsheets here that can also be imported into
    Lotus 123, Quattropro or Works For Windows.  The first spreadsheet
    is a nutritional calculator showing the breakdown of 65 nutrients
    for 167 foods with more being importable.  The second spread sheet
    is a yearly supply calculator.

http://waltonfeed.com/self/plan.html

    A nutritional calculator that allows you to enter your food supply
    and it gives you a daily nutritional printout.  This is a smaller,
    less versatile version of the one from Revelar below, but is less
    resource intensive and will run on a DOS only machine.

http://www.revelar.com/fsp.html

    A more extensive, versatile version of the above program, makes it
    much easier to modify for personal use.  It also requires at least a
    486, Windows and 8mb of Ram.  A version for the Mac is available as
    well.

http://www.beprepared.com (click on free software area)

    Offered on the Emergency Essentials web site.  The first program is
    a food planner demo for creating shopping lists and planning recipes
    for any length of time.  The second is a 72 hour preparedness
    program that will take you through various disasters and how to
    prepare for them.

http://www.millennium-ark.net/News_Files/Hollys.html
http://www.ballarat.net.au/~standeyo/News_Files/Hollys.html

    The U.S. and Australian web sites for Holly and Stan Deyo.  They
    offer food storage calculators similar to the one from Revelar, but
    with more food items already built in.


F.  ORGANIZATIONS

     F.1  THE CHURCH OF JESUS CHRIST OF LATTER DAY SAINTS

     The LDS church, commonly known as the Mormon Church, has long had a
welfare program for the benefit of its members in need.  Believing that
the best way to deal with the problem of needy members is not to have
any, the church also strongly encourages its membership to be as
self-reliant and self-dependent as possible.  To further this end it
provides access to church owned cannery facilities and makes large,
economical bulk purchases of storage foods to sell at cost to any member
with an interest in starting a personal food storage program.  Believing
that the more self-dependent people there are in general the fewer there
will be needy in times of hardship the LDS church also makes those same
facilities and supplies accessible to non-church members, or "gentiles",
as well.

     Most facilities will be located at one of the LDS Bishop's
Storehouses located in various places around the country, but some
churches will also have their own local facilities.  The easiest means
of finding out is simply to ask the LDS church member you know.  If they
don't themselves know, or you don't know any Mormons then a little phone
book research will be necessary.  Find your nearest local Mormon church
and ask about speaking with the local Bishop of the Ward or Relief
Society president.  Either one of those two individuals will be able to
give you the information you seek.  Failing any of the above, you can
also call the LDS church headquarters in Salt Lake City at
1-800-453-3860 extension 4164.

    Or you can write to:

                   The Church of Jesus Christ
                   of Latter-Day Saints
                   Welfare Services
                   Seventh Floor
                   50 East North Temple Street
                   Salt Lake City, Utah   84150

     If you find that you have a cannery within striking distance then
give them a call.  Inquire about available times, what you need to
provide and what is not suitable for canning.  Be up front and honest
with them, they're sincere about allowing non-church members to use
their facilities.  You'll hardly be the first one to want to talk to
them about food storage.  Ask for a copy of the cannery guidelines and a
price list of what is available.  There may also be classes or seminars
available.  There is a certain degree of variability between the
canneries so what is available at one may not be at another.

     I've corresponded with many LDS members and have even contacted the
LDS headquarters in Salt Lake City to get the official word.  Keeping in
mind that not every area may have facilities for use and that the family
canneries are run by volunteers, they are quite earnest about allowing
non-church members to use their facilities.  It's worth investigating.

IMPORTANT NOTE:    Please do keep in mind that the individuals
                   responsible for the family canneries are all
*volunteers* with demands on their time from many areas.  Be courteous
when speaking with them and, if there are facilities for use, flexible
in making arrangements to use them.  You will, of course, have to pay
for the supplies that you use, cans and lids at the least, and any food
products you get from them.  With the onset of the millennium the LDS
family cannery volunteers are becoming quite busy so be prepared to have
to work with their available scheduling.  As a general rule they cannot
put your food in storage for you.  Be ready to pay for your purchases in
advance, if necessary.  They do not take credit cards and probably
cannot make change so take a check along.

     Any food products you want to have sealed in cans will need to fall
within their guidelines of suitability for that type of packaging.  This
is for reasons of spoilage control since many types of foods just aren't
suitable for just sealing in a container without further processing.  If
you purchase food products from them, they will already be within those
guidelines.  A brief treatment of these guidelines may be found below.


     F.1.1 LDS FAMILY CANNERY GUIDELINES

     Subject to some variability, the following foods are generally
available at the canneries:

Apple slices, dried          Macaroni                 Rice, white
Beans, pinto, pink,          Milk, non-fat dry        Soup mix
       great Northern        Oats, quick rolled       Spaghetti
Carrots, dry                 Onions, dry              Sugar, white
Cocoa, hot mix               Pudding mix              Wheat berries
Flour, white                 (chocolate & vanilla)    (hard red winter)
Fruit drink mix

     You will be able to purchase the necessary cans, oxygen absorbers,
boxes and plastic lids for what you want to can.

     The following food items are not thought to store well when dry
pack canned and generally cannot be put up at the cannery:

Baked goods                  Egg noodles              Peanut butter
Baking powder                Flour, whole wheat       Rice, brown
     or soda                 Granolas                 Spices
Barley, pearled              Honey                    Sugar, brown
Cereal, milled grain         Mixes, if they contain   Yeast
Coconut                       leavening agents
Cornmeal                     Nuts, roasted or raw
Dried meats                  Oils or fats

     Although I am not in complete agreement with the above list, it is
workable and will get the job done.  Make sure that the food you want to
pack has little fat content and strive to make sure it has a low
moisture content and you should be OK.  For grains, legumes, flours,
meals and dried fruits and vegetables do make sure to use the oxygen
absorbers.  You should not assume the food is insect free.  When the
packets remove the available oxygen any insect life in the can will
either die or at least go into stasis.


G.  FOOD AND EQUIPMENT SUPPLIERS

     G.1  MAIL ORDERING STORAGE FOODS --
           WHAT YOU SHOULD KNOW

     When it comes to building a food storage program, sooner or later
you may want to seriously consider mail ordering at least a part of the
foods you want.  Even for those of us who try do as much as we can
locally there are some things which are not going to be easily available
in our areas.  To help with this I have included below a list of food
and equipment suppliers where just about anything can be found.

     Because many do find it necessary or desirable to purchase through
mail order I am including a few points which should be considered before
shelling out the cash.

     1.-- Find out how much the shipping costs are going to be. Grains
and legumes are relatively cheap, but weigh a lot when bought by the
five or six gallon-bucket.  Because of this, shipping charges can
sometimes as much as double the actual cost of the product by the time
you get it to your door.  Adding insult to injury is the $2.00 per round
bucket fee UPS is charging.  Compare carefully each company's list price
and their shipping charges, combined, when deciding who to order from.
Saving up for a larger order, or trying to find someone to combine
orders with might enable you to make a large enough order to get a price
break on shipping.  You could also take a vacation in the area of the
company's location or swing through the area on the way back from one.
If you choose to do this, be certain to call ahead and let them know so
they'll have your order ready and waiting for you.  The company in the
next state may be higher on the list price, but end up being cheaper
than having it shipped in from six states away.

     2.-- Ask the supplier when your order is going to ship.  Some
suppliers are way behind in order filling and you could be waiting and
waiting.  Slowness in shipping is not necessarily a sign of bad
business.  Some suppliers may drag their feet, but others may be
genuinely swamped by the volume of business they are receiving because
they have a good product at a fair price.  The closer we come to the
millennium the worse this problem is going to become.

     3.-- How fresh is the product you are ordering?  Freshness is what
it's all about when it comes to storage foods.  If a food has a five
year shelf life in its container then you want as much of those five
years to be on your shelf, not the supplier's.

     4.-- Be very clear as to how the product you are ordering is
packed.  Many suppliers offer identical foods packed in several
different ways.  Be certain the product number you are giving the
salesperson is for the product packed in the manner in which you want
it.

     5.-- What is the head gas analysis?  If you are ordering foods
packed in a nitrogen flushed oxygen free container (with or without an
oxygen absorber packet added) then ask about the laboratory test results
that measure the oxygen content of the head gasses in the container.
This is of great importance if you are counting on the extra storage
life such packaging will give you.  There are but a few companies such
as Perma Pak, Ready Reserve, and Walton Feed that actually produce
packaged storage foods and most dealers only distribute and retail their
products.  If the dealer can not produce the manufacturer's test data
measuring the head gasses of the products they are selling then keep
looking.

     6.-- If you are purchasing wheat and intend to use it primarily for
bread making then be sure to ask about its protein content.  The best
breads need at least 12% protein and the higher the better.  Also take a
close look at the weight of the product.  One company's five or six
gallon bucket of wheat may not weigh the same as another's.  The same
applies to dehydrated foods such as fruits, vegetables, TVP, etc.  Ask
about the moisture content of bulk foods which are not already packaged
for long term storage.  10% moisture is where you want to be for grains,
legumes and most everything else.

     7.-- What is the company's damage and return policy?  If your
carefully packed SuperPails and #10 cans get dented or cracked in
shipping you'll need to have them replaced.  Most mail order companies
will require you to contact the shipper (such as UPS) for a claim
number.  The shipper may or may not require an inspection so don't
destroy any packaging or containers until you know for sure.

     Does anyone else know of anything else a person should look out for
or ask about when mail ordering storage food?


     G.2  ADDRESSES OF SUPPLIERS

DISCLAIMER:   The addresses listed below were either found by me or sent
              to me by the business owners or interested readers.  I
make *NO* representation as to their worthiness to do business with.
Most of these merchants or manufacturers have been in their field for
many years and will be around for many more and are honorable in their
dealings.  However, there are some businesses that spring up and then
disappear and with every update of this work there is at least one or
two that I cannot locate from the previous update.  The advent of the
World Wide Web has only exacerbated this problem.  In addition to the
precautions mentioned in G.1 above you should take all of the usual
precautions in mail or phone ordering.

     I have accumulated the following list of names and addresses of
various suppliers of one thing or another relating to food preservation
and storage.  They are roughly categorized by type:

STORAGE FOOD MANUFACTURERS:  The actual producers or packagers of
storage foods.  Some also do retail sales of their products, but most do
not.

FOOD PRESERVATION DEALERS AND SUPPLIERS:  These are businesses dealing
with the aspects of food preservation as opposed to storage.  Canning,
meat curing, fermented milks, pickling, spices, soybean products,
brewing, vintning, etc.

FOOD STORAGE AND PRESERVATION EQUIPMENT MANUFACTURERS:  The actual
manufacturers of equipment.  Some will do retail sales and some do not.

DIATOMACEOUS EARTH MANUFACTURERS AND DEALERS:  Self-explanatory.

STORAGE FOOD RETAIL DEALERS:  Retail sales of all of the above.

     Naturally, addresses, phone numbers, web sites, etc change over
time so if you have more current information than I'm giving here,
please be so kind as to let me know.  Additionally, I'm always looking
for new companies so if you have some that I don't have I'd like to see
those too.  Thanks - ed.


          G.2.1.  STORAGE FOODS MANUFACTURERS

ALPINEAIRE FOODS
Post Office Box 926
Nevada City, California 95959
(800) 322-6325
(916) 272-2624 fax
http://www.alpineairefoods.com/
E-mail:  sales@alpineairefoods.com

Storage food manufacturer.  Shelf stable foods with a long storage life.
Many foods that require no cooking.  Also backpacking meals.  No retail
sales.  See suppliers list for retail dealers.

FREEZE DRY FOODS, LIMITED
579 Speer Rd
Oakville, Ontario L6K 264 Canada
(905) 844-1471
(905) 844-8140 fax
http://www.freeze-dry.com
E-mail:  info@freeze-dry.com

A Canadian freeze-dried foods manufacturer.  Produces Hardee Camping
Foods.  List of dealers on site.  No retail sales.

HARVEST FOODWORKS
445 HWY 29
RR#1
Toledo, Ontario KOE 1YO, Canada
(800) 268-4268
(613) 275-2218
(613) 275-1359 (fax)
http://www.harvest.on.ca
e-mail:  thefolks@harvest.on.ca

A Canadian producer of primarily vegetarian (some have meats) dehydrated
and freeze dried foods.  No retail sales, but a links page gives
location of dealers.  Ingredients and nutrition information on site.

OREGON FREEZE DRY, INC (Mountain House)
P.O. Box 1048
Albany, OR   97321
(800) 547-0244
(541) 967-6527 fax
(541) 926-6001 international
http://www.ofd.com/mh/index.html
E-mail: mtnhouse@ofd.com

Manufacturer of Mountain House freeze dried foods in pouches and larger
cans.  Does not sell direct, but through distributors.  A list of
dealers and stocking stores on site.

PERMA-PAK
3999 S. Main St., Suite #S-2
Salt Lake City, UT   84107
(800) 594-8974
(801) 268-3913
(801) 268-4376 fax
http://permapak.com

A major producer of storage foods.  No retail sales.  See retail
suppliers list for dealers.

READY RESERVE FOODS
Post Office Box 697
1442 S. Gage
Beaumont, California 92408
(800) 453-2202

Over 100 different dry food products for long term storage.  No retail
sales.  Contact company for a list of dealers.

SOPAKCO
P.O. Box 1129
215 South Mullins St
Mullins, South Carolina   29574
(800) 276-9678
(888) 276-9678
(803) 464-0121
(803) 464-2178 fax
http://www.sopakco.com

Manufacturer of military MRE's, their civilian MRE equivalent brand
*Camp & Trail* and humanitarian pouch meals.  Some product info on site.
No retail sales, but does have dealer contact info.

STAR FOOD PROCESSING, INC.
3444 East Commerce Street
San Antonio, Texas 78220
(800) 882-MEAL

RETAIL SALES.  Fully cooked heat & eat serving trays. Each tray contains
106 ounces of fully cooked, ready to eat products.  Thirty minutes time
required to prepare a meal from pantry to the table.  This product is
shelf stable and requires no refrigeration or freezing for storage.
Normal shelf life is two years.

WALTON FEED,INC
135 North 10th
P.O. Box 307
Montpelier, ID   83254
(800) 269-8563
http://www.waltonfeed.com

RETAIL SALES.  Major manufacturer and supplier of storage foods.  Bulk &
N2 packed dehydrated foods, grains/legumes bulk and N2 packed, oxygen
absorbers.  Free food storage planning software.  Can labels and head
gas analyses of most products available for viewing on site.  Very
informative web site.

WORNICK COMPANY, THE (formerly Right Away Foods and Shelf Stable Foods)
200 North First Street
McAllen, TX  78501
(800) 565-4147 (Mil-Spec orders)
(210) 687-9401
(210) 687-7028 fax
http://www.wornick.com

Manufacturer of military MRE's, their civilian MRE equivalent brand
*Mil-Spec* and humanitarian pouch meals.  Good information on military
and civilian MRE's on their site.  No retail sales.


          G.2.2  FOOD PRESERVATION DEALERS AND SUPPLIERS

Canning, meat curing, food drying, spices, pickling, cultured milk
products, soybean products, etc.

ALLIED-KENCO SALES
26 Lyerly St.
Houston, Texas   77022
(800) 356-5189
(713) 691-2935
(713) 691-3250 fax
http://www.alliedkenco.com
E-mail: alliedkenco@msn.com

A butcher supply house specializing in sausage and jerky making supplies
and equipment.  Seasoning, sausage casings, meat grinders, sausage
stuffers, commercial vacuum sealing machines and more.

CON YEAGER SPICE COMPANY
144 Magill Rd
Zelienople, PA   16063
(800) 222-2460
(412) 452-6171
http://www.nauticom.net/w-pa/yeager.htm
E-mail:  bkrever@fyi.net

Meat curing, smoking, herbs and spices.  Bulk sales.

COOKBOOK SHOPPE, THE
Vickie Tate
302 East 200 North
Manti, Utah 84642
(801) 835-8283

Home Storage & Preparedness Books including Cooking With Home Storage.

CUMBERLAND GENERAL STORE
#1 Highway 68
Crossville, TN   38555
(800) 334-4640
(931) 456-1211 fax
http://www.cumberlandgeneral.com

The rival to Lehman's Hardware.  A good deal of food preservation and
storage equipment with the emphasis on non-modern gear.  Can sealers,
grain mills, water pumps and a great deal of other non-electrically
powered equipment.

DOUBLE SPRINGS HOMEBREW SUPPLY
4697 Double Springs Rd.
Valley Springs, CA  95252
(888) 499-2739
(209) 754-4888
http://www.doublesprings.com/
E-mail:  homebrew@GOLDRUSH.com

Home brewing and vintning supplies of all sorts.  May have oxygen
absorbers.  Preservative chemicals.  Many books, including vinegar
making.  Vinegar mothers.  A lot of equipment.

GEM CULTURES
30301 Sherwood Rd.
Ft Bragg, CA  95437
(707) 964-2922 (mornings are best time to call, Pacific time)

Fermented food starter cultures such as natto, tempeh, amazake, miso,
shoyu, tamari, koji, miso, sourdough and other bread leavens (barm,
etc.), fil mjolk, viili, and kefir grains.  Also natural nigari
(bitterns) and calcium sulfate (gypsum) as well as a form box for tofu
making.

HOME CANNING SUPPLY & SPECIALTIES
P. O. Box 1158
(1815 LaBraya St.)
Ramona, CA 92065
(619) 788-0520 (phone)
(619) 789-4745 (fax)
(800) 354-4070 (orders only)

Home canning and food preservation supplies such as bulk pectin. They
offer regular pectin, low-methoxyl pectin without preservatives, and
low-meth pectin with preservatives.

KOCH SUPPLIES
1411 West 29th St
Kansas City, Missouri   64108
(800) 456-5624
(816) 753-2150
(816) 561-3286 fax
http://www.kochsupplies.com
E-mail:  koch@kochsupplies.com

Primarily wholesale dealer in meat curing, smoking and sausage making
supplies.

LEHMAN'S HARDWARE
P.O. Box 41
Kidron, OH   44636
(330) 857-5757
http://lehmans.com
E-mail:  getinfo@lehmans.com

Not a great deal of food, but a lot of food related equipment, grain
mills, can sealers, water pumps, butchering, cheese making, dehydrators,
pitters, peelers, etc.  Most of it non-electric. Many books.  Free
shipping on many orders.

PENZEYS, LTD. SPICE HOUSE
P.O.Box 933
Muskego,  WI  53150-0933
(414) 679-7207 voice
(414) 679-7878 fax
http://www.penzeys.com/
E-mail:  info@penzeys.com

Herb and spice supply house.  Excellent prices on bulk quantities of
herbs and spices.  Good quality and variety.

SAUSAGE MAKER, THE
1500 Clinton St
Building 123
Buffalo, NY 14207-2875
(716) 824-6510 voice

Mail order sausage making, meat curing and smoking supplies, training
videos, equipment, etc

STUFFERS SUPPLY COMPANY
22958 Fraser Highway
Langley, B.C.  V2Z 2T9
(604) 534 7374
(604) 534 3089 fax
http://www.harb.net/stuffers
E-mail: bleathem@stuffers.com

A Canadian source of sausage making and meat curing supplies.


          G.2.3.  FOOD STORAGE AND PRESERVATION EQUIPMENT MANUFACTURERS

BERLIN PACKAGING
National Customer Service Center
435 East Algonquin Rd
Arlington Heights, IL  60055
(also regional sites, addresses on web site)
(800) 423-7546
http://www.berlinpackaging.com
E-mail:  info@berlinpackaging.com

Food grade packaging and containers, primarily plastic, but also metal
and glass.  They claim no order is too small.

CONSOLIDATED PLASTICS
8181 Darrow Rd
Twinsburg, OH   44087
(800) 362-1000
(216) 425-3900
(216) 425-3333 fax

FDA approved plastic food storage containers, food grade plastic bags,
screw off bucket lids and more.  Ask for their Rubbermaid,
laboratory/industrial catalogs and bags/packaging/shipping catalogs.

COUNTRY LIVING PRODUCTS
14727 56th Avenue NW
Stanwood, Washington 98292
                            
Manufacturer of the Country Living grain mill.

DESICCARE, INC
East coast facility           West coast facility
211 Industrial Dr             10600 Shoemaker Ave, Bldg C
Richland, MS   39218          Santa Fe Springs, CA   90670-4026
(888) 932-0405                (800) 446-6650
(601) 932-0442 fax            (562) 903-2272
http://dessicare.com/homeprod.htm
E-mail: desiccant@desiccare.com

Retail sales of pre-packaged and bulk desiccants.

DRYING PANTRY, THE
9756 South Kristin Drive
Sandy, Utah 84070
(801) 571-9115

A non-electric kitchen food dryer.  Uses naturally occurring heat,
either from the sun or your homes heating system.  Hangs from a hook to
save counter space.  It can also serves as a sprouter.

FREUND CAN COMPANY
155 West 84th St
Chicago, IL   60620-1298
(773) 224-4230 ext 179
(773) 224-8812 fax
http://www.freundcan.com

Metal, glass and plastic containers.  Can sealers of several sorts.
Claims will sell any quantity.

GLITCHPROOF.COM
3171 Green Valley Rd #11
Birmingham, AL 35243
(205) 302-0706
(205) 969-9356
http://www.glitchproof.com
E-mail:  info@glitchproof.com

No food, but carries kits and products for do-it-yourself food storage.
Buckets, lids, oxygen absorbers, Mylar and poly liner bags, 55 gallon
food-safe drum liners, and other packaging items.

LIFE SPROUTS
Post Office Box 150
Paradise, Utah 84328-0150
(800) 241-1516

Manufactures the Sprout Master Sprouter and carries organic sprouting
seeds.  Also markets recipe books, food storage.

UNITED STATES PLASTICS
1390 Neubrecht Rd
Lima, OH   45801
(800) 537-9724
(419) 228-5034 fax
http://www.usplastic.com
E-mail:  usp@usplastics.com

FDA approved plastic food storage containers, food grade plastic bags,
screw off bucket lids and more.

WELLS CAN COMPANY, LTD.
8705 Government St
Burnaby, British Columbia V3N 4G9 Canada
(604) 420-0959
(604) 420-0975 fax
http://www.cobra-net/wellscan/canning.html
E-mail: wellscan@lightspeed.bc.ca

A Canadian manufacturer of pressure canners & cookers, can sealers,
metal cans, canning jars, plastic and metal buckets and vacuum sealers.
Retail sales.


          G.2.4  DIATOMACEOUS EARTH MANUFACTURERS AND DEALERS

ALL GONE!
Phone: 800-373-3423
E-mail allgone1@vero.com

Diatomaceous earth

DIATECT CORPORATION
c/o Gordon Dill 410 E. 48th St Holland, MI 49423

Diatomaceous earth

FOSSIL SHELL SUPPLY COMPANY
P.O. Box 50225 Amarillo TX 79159
(800) 370-9920
(806) 355-4236 voice
(806) 351-0777 fax
http://www.webtex.com/webtex/com/fssc /
E-mail jandj@arn.net

Diatomaceous earth

NECESSARY ORGANICS, INC
One Nature's Way
New Castle, VA   24127-0305

Concern brand diatomaceous earth.  This is the brand I've been buying.

PLANET NATURAL
1612 Gold Ave
P.O. Box 3146
Bozeman, MT   59772
(800) 289-6656
(406) 587-0223 fax
http://www.webcom/ecostore/index.html
E-mail:  ecostore@webcom.com

A very green dealer.  The DE is in the Soaps, Oils and More directory.


          G.2.5  STORAGE FOOD RETAIL DEALERS

AMERICAN FREEDOM NETWORK, THE
P.O. Box 1750
Johnstown, CO   80534
(800) 205-6245 orders
http://www.amerifree.com/index.htm
E-mail: comments@amerifree.com

Mainstay Emergency Ration bars, Country Living grain mill, Katadyn water
filters.  Pre-packaged storage foods, including organic.

B&A PRODUCTS
Rt 1 Box 100
Bunch, OK  74931-9705
(918) 696-5998
(918) 696-5999 fax
http://www.baproducts.com
E-mail:  Byron@baproducts.com

Water filters, Ready Reserve, Alpineaire foods and Heater Meals.

BACK TO BASICS (KATHLEEN LAMONT)
P.O. Box 1138
Waynesville, NC   28786
(704) 452-2866
http://www.dnet.net/~basics
E-mail:  basics@dnet.net

Many good books, food dehydrator, Tilia vacuum sealer, video taped food
storage courses.  Lamont lectures at some preparedness expos.

BEST PRICES STORABLE FOODS by Bruce Hopkins
1737 Cascade St
Mesquite (Dallas) Texas   75149
(972) 288-0262 in the p.m.
(972) 288-4610
(214) 742-7777 weekdays in the a.m.
http://web2.airmail.net/foodstr2/
E-mail:  foodstr2@airmail.net

Pre-packaged dehydrated foods, bulk foods, grains, legumes, and grain
mills.  Mylar bags, oxygen absorbers, containers and DE. Mountain House
freeze dried foods.  Organic foods.

COUNTRYSIDE GRANARY
P.O. Box 701
Hull, Iowa   51239
(888) 435-3948
(712) 439-1861
Web site & E-mail coming.

Grains, lequmes, dry milk and other bulk foods in bags and 6 gallon
SuperPails.  Sprouting seeds.  Diatomaceous earth, oxygen absorbers and
food-grade 55 gallon drums.

CSIN
P.O. Box 538
Libby, MT   59923
(406) 293-8121 9a.m.-9p.m. MST
http://www.kootenet.net/csin/index.htm
E-mail:  CSIN@kootenet.net

Grain mills, bulk and nitrogen packed (buckets & cans) grains, legumes,
dehydrated and freeze dried foods, sprouting seeds. Oxygen absorbers and
Mylar bags.  $100 minimum order.

EMERGENCY ESSENTIALS
National Catalog Sales Office
165 S. Mountain Way Drive
Orem, Utah 84058-5119
(801) 222-9596
(800) 999-1863 Toll Free Order Line
http://www.beprepared.com
E-mail: webmaster@beprepared.com

A major preparedness retailer.  Storage foods of all types, MRE's, water
purifiers, storage containers, grain mills and other food equipment.
Excellent costs on shipping.  Free preparedness software.

EMERGENCY FOOD STORAGE
322 Buckingham
Prescott, AZ   86303
(800) 414-9324
http://www.northlink.com/~gwiatt
E-mail:  permapak@usa.net

A PermaPak foods distributor, pre-packaged food plans.

EPICENTER, THE (EMERGENCY PREPAREDNESS INFORMATION CENTER)
6523 California Ave SW, #161
Seattle, WA 98136
(206) 937-5658 voice/fax
http://TheEpicenter.com
e-mail: bjnelson@TheEpicenter.com

Heater Meals, Datrex ration bars and MREs.  Water filters.

FC SURPLUS
1712 Dundas St. E.
London, Ontario   N5W 3E1 Canada
(519) 451-0246 voice & fax
(519) 451-9341 fax, if above line is busy.
http://www.fcsurplus.com/mltryfd.htm
E-mail:  question@fcsurplus.com

Canadian "Freddy Chef" MREs and other surplus related items, primarily
Canadian or British.

HAPPY HOVEL FOODS
P.O. Box 781
Yelm, WA 98597
(800) 637-7772
(360) 458-4445
(360) 458-7977 fax
http://www.wwmagic.com/haphov
e-mail: haphov@seanet.com

Pre-packaged foods, bulk grains, legumes and dehydrated foods. MRE's,
freeze dried foods, grain mills.

HOMESTEAD PRODUCTS
Contact via phone or e-mail for postal address
(541) 688-9263
(541) 688-9775 fax
http://www.teleport.com/~dany/mill
E-mail:  dany@teleport.com

Several grain mills, Katadyn water filters and Aladdin lamps.

J&K ENTERPRISES
519 Griffith Ave
Terrell, TX  75160
http://www.hischaracter.com/foods.htm
E-mail:  jseitz@hischaracter.com

Pre-packaged storage foods, bulk grains, legumes, dehydrated foods
organics, Alpineaire, sprouting seeds.  Oxygen absorbers, grain mills.

JOSEPH PROJECT, THE
P.O. Box 6701
Lubbock, TX   7493-6701
No phone listed.
http://corporate.odyssey1.net/josephproject/
E-mail:  JosephProject@odsy.net

Bulk dehydrated foods.

LAKERIDGE FOOD STORAGE
896 E. 640 N.
Orem, Utah   84097
(801) 221-8207 fax
(800) 336-7127
http://www.shopsite.com/lfs
E-mail: lfsfood@ix.netcom.com

Pre-packaged long term storage foods, bulk grains, legumes, organic
foods, sprouting seeds, dehydrated foods and some freeze-dried.  Grain
mills.

LIVE OAK FARMS
(877) 878-4867
(405) 794-7365
The site did not list a postal address
http://www.universalweb.com/food/index.htm
E-mail: ron@universalweb.com

Pre-packaged foods, bulk foods, MRE's, sprouting seeds.  Grain mills and
other equipment.

MAJOR SURPLUS
435 W. Alondra Boulevard
Gardena, California 90248
(800) 441-8855
(310) 324-6909 fax
http://majorsurplusnsurival.com
E-mail:  info@majorsurplusnsurvival.com

MRE's and some food/water storage containers.

MEYERS CUSTOM SUPPLY
P.O.Box 212
Cassel, CA   96016
(800) 451-6105
(530) 335-4320
http://www.C-zone.net/meyerscs/mcs
E-mail:  mcs@C-zone.net

Alpineaire foods, civilian MREs.

MILLENNIUM FOOD STORES
726 North 1890 West #34
P.O. Box 50597
Provo, UT   84605
(800) 500-9893
(801) 375-2264
(801) 356-1523 fax
E-Mail:  food@itsnet.com
http://www.millenniumfoods.com

Dehydrated & freeze-dried foods in #10 cans, and Mylar lined buckets.
Some bulk foods.

NITRO-PAK PREPAREDNESS CENTER
151 N. Main Street
Heber City, Utah 84032
(800) 866-4876
(888) 648-7672 toll free fax
http://www.nitro-pak.com (It's been under construction for a long while)
E-mail:  nitropak@shadowlink.net

Pre-packaged and bulk dehydrated, freeze-dried, storage foods. Datrex
and Mainstay ration bars.  Mountain House and Alpineaire foods and
civilian MREs.  Water storage containers and filters. Grain mills, #10
can sealer.  Oxygen absorbers and Mylar bags..

PONDEROSA SPORTS & MERCANTILE, INC.
6854 Highway 55
Horseshoe Bend, Idaho   83629
(208) 793-3121
(208) 793-3133 fax
E-mail:  ponder@micron.net

Preparedness food, equipment and supplies. MRE's, Mountain House freeze
dried foods, Heatermeals, BFM (Balanced Food Mix),  26 page catalog,
send $2.

PRODUCT SOURCE INTERNATIONAL
255 East 400 South, Ste 150
Salt Lake City, Utah   84111
(801) 531-8996 voice
(801) 328-1243 fax
http://www.downtown-web.com/psi
E-mail: psiusa@aros.net

Pre-packaged and bulk long term storage foods, books, grain mills,
containers (empty #10 cans for home use).  Oxygen absorbers (in
emergency preparedness section).

PROVISIONS 2000, INC
2271 W 12th Lane
Yuma, AZ   85364
(520) 329-7158
http://home.sprynet.com/sprynet/prov2000/main.htm
E-mail: prov2000@sprynet.com

Alpineaire gourmet reserves & Canadian military MREs.

SAFE TREK
90 Safe Trek Place
Bozeman, MT   59718
(406) 587-5571
(406) 586-4842 fax
(800) 424-7870
http://www.safetrek.com
E-mail: Sales@avicom.net

Alpineaire pre-packaged foods, their own cannery line as well. Grain
mills, books,  Oxygen absorbers.

SECURE FUTURE
640 Bailey Rd, #128
Pittsburgh, CA   94565
http://www.securefuture.com
E-mail: questions@securefuture.com

N2 packed dehydrated foods (Ready Reserve), Pre-packaged food plans,
grain mills.

SHERRY'S STOREHOUSE
P.O. Box 1507
Merlin, OR 97532
(541) 471-7859 days
(541) 660-8267 evenings
(800) 662-0137 fax
http://www.homezen.com/sherstor/sherstor.html
E-mail:  none listed.

Grains, legumes, dehydrated, freeze dried, organic bulk and nitrogen
packed foods (buckets and cans), sprouting seeds, Mainstay ration bars.
Oxygen absorbers, Mylar bags, #10 cans and grain mills.

SOUTH SUMMIT CORPORATION
P.O. Box 851293
Richardson, TX   75085
(972) 495-5270 voice
(972) 495-9579 fax
http://www.southsummit.com
E-mail: southsummit@topher.net

Provident Pantry long term storage foods, MRE's, water storage, filters
and containers, ration bars, freeze dried foods (multiple
manufacturer's), plastic food storage buckets.

STOREHOUSE PRODUCTS
Post Office Box 690021
San Antonio Texas 78269
(210) 690-7632
http://www.dcci.com/DCCI/storehouse.html
E-mail:  deyer@dcci.com

A Texas distributor providing a complete line of dehydrated foods, grain
mills, water purification systems. Call or write for a free catalogue.

SURVIVAL CENTER, THE
19223 Cook Road
P.O. Box 234
McKenna, Washington 98558
(360) 458-6778 voice
(360) 458-6868 fax
(800) 321-2900 orders only
http://www.zyz.com/survivalcenter
E-mail: sales@survivalcenter.com

A lot of books, not all of them useful.  Pre-packaged food plans.
Mountains House freeze dried foods in pouches and cans.  MRE's. Grain
mills. For catalog send $2.00.

WHEAT MONTANA FARMS & BAKERY
10778 Hwy 287
Three Forks, MT   59752
(406) 285-3614
(406) 285-3749 fax
(800) 535-2798 (small quantity UPS orders)
http://www.wheatmt.com

Hard red wheat, hard white wheat, organic wheat, other bulk and packaged
grains, pinto beans.  Empty buckets and lids.  Small qty and bulk flours
as well.

=====================================================================
Please direct orders, comments, questions, contributions and criticisms
to:  athagan@sprintmail.com

                          Postal mail address:
                               A.T. Hagan
                            P.O. Box 140008
                      Gainesville, Fl   32614-0008


     Information concerning emergencies and emergency management
                                
  
  Disaster may strike quickly and without warning.  These events can be
  frightening for adults, but they are traumatic for children if they don't know
  what to do. 
  
  Children and Their Response to Disaster
  
  Children depend on daily routines:  They wake up, eat breakfast, go to school,
  play with friends.  When emergencies or disasters interrupt this routine,
  children may become anxious. In a disaster, they'll look to you and other
  adults for help.  How you react to an emergency gives them clues on how to act. 
  If you react with alarm, a child may become more scared. 
  
     They see our fear as proof that the danger is real.  If you seem overcome
  with a sense of loss, a child may feel their losses more strongly. Children's
  fears also may stem from their imagination, and you should take these feelings
  seriously.  A child who feels afraid is afraid.  Your words and actions can
  provide reassurance.  When talking with your child, be sure to present a
  realistic picture that is both honest and manageable. Feeling or fear are
  healthy and natural for adults and children.  But as an adult, you need to keep
  control of the situation.  
  
      When you're sure that danger has passed, concentrate on your child's
  emotional needs by asking the child what's uppermost in his or her mind. 
  Having children participate in the family's recovery activities will help them
  feel that their life will return to "normal."  Your response during this time
  may have a lasting impact. Be aware that after a disaster, children are most
  afraid that  the event will happen again. someone will be injured or killed.
  they will be separated from the family. they will be left alone. 
  
  Advice to Parents: Prepare for Disaster 
  
  You can create a Family Disaster Plan by taking four simple steps.  First,
  learn what hazards exist in your community and how to prepare for each.  Then
  meet with your family to discuss what you would do, as a group, in each
  situation.  Next, take steps to prepare your family for disaster such as:
  posting emergency phone numbers, selecting an out-of-state family contact,
  assembling disaster supplies kits for each member of your household and
  installing smoke detectors on each level of your home.  Finally, practice your
  Family Disaster Plan so that everyone will remember what to do when a disaster
  does occur.
  
        Develop and practice a Family Disaster Plan. Contact your local emergency
  management or civil defense office, or your local Red Cross chapter for
  materials that describe how your family can create a disaster plan.  Everyone
  in the household, including children, should play a part in the family's
  response and recovery efforts.
  
    Teach your child how to recognize danger signals.  Make sure your child knows
  what smoke detectors, fire alarms and local community warning systems (horns,
  sirens) sound like.
  
     Explain how to call for help.  Teach your child how and when to call for
  help.  Check the telephone directory for local emergency phone numbers and post
  these phone numbers by all telephones.  If you live in a 9-1-1-service area,
  tell your child to call 9-1-1.  Help your child memorize important family
  information.  Children should memorize their family name, address and phone
  number.  They should also know where to meet in case of an emergency.  Some
  children may not be old enough to memorize the information.  They could carry a
  small index card that lists emergency information to give to an adult or
  babysitter.
  
  AFTER THE DISASTER:  TIME FOR RECOVERY 
  
     Immediately after the disaster, try to reduce your child's fear and
  anxiety.Keep the family together.  While you look for housing and assistance,
  you may want to leave your children with relatives or friends.  Instead, keep
  the family together as much as possible and make children a part of what you
  are doing to get the family back on its feet.  Children get anxious, and
  they'll worry that their parents won't return. Calmly and firmly explain the
  situation.  As best as you can, tell children what you know about the disaster. 
  Explain what will happen next.  For example, say, "Tonight, we will all stay
  together in the shelter."  Get down to the child's eye level and talk to them.
  Encourage children to talk.   Let children talk about the disaster and ask
  questions as much as they want.  Encourage children to describe what they're
  feeling.  Listen to what they say.  If possible, include the entire family in
  the discussion. Include children in recovery activities.  Give children chores
  that are their responsibility. 
  
     This will help children feel they are part of the recovery.  Having a task
  will help them understand that everything will be all right. You can help
  children cope by understanding what causes their anxieties and fears.  Reassure
  them with firmness and love.  Your children will realize that life will
  eventually return to normal.  If a child does not respond to the above
  suggestions, seek help from a mental health specialist or a member of the
  clergy. The Federal Emergency Management Agency's Community and Family
  Preparedness Program developed this brochure in cooperation with the American
  Red Cross' Community Disaster Education Program.  Both are national efforts to
  help people prepare for disasters of all types.  For more information on how to
  prepare for and respond to disaster, contact your local or State office of
  emergency management and your local Red Cross chapter.  Ask for Your Family
  Disaster Plan. 
  Or, write to: FEMA, P.O. Box 70274, Washington, D.C. 20024.
  
  FACT SHEET: TSUNAMIS 
  A tsunami is a series of waves that may be dangerous and destructive.  When you
  hear a tsunami warning, move at once to higher ground and stay there until
  local authorities say it is safe to return home. 
  
  BEFORE 
  
    Find out if your home is in a danger area. Know the height of your street
  above sea level and the distance of your street from the coast.  Evacuation
  orders may be based on these numbers. Be familiar with the tsunami warning
  signs. Because tsunamis can be caused by an underwater disturbance or an
  earthquake, people living along the coast should consider an earthquake or a
  sizable ground rumbling as a warning signal.   A noticeable rapid rise or fall
  in coastal waters is also a sign that a tsunami is approaching. Make sure all
  family members know how to respond to a tsunami. Make evacuation plans. Pick an
  inland location that is elevated.  After an earthquake or other natural
  disaster, roads in and out of the vicinity may be blocked, so pick more than
  one evacuation route. Teach family members how and when to turn off gas,
  electricity, and water. Teach children how and when to call 9-1-1, police or
  fire department, and which radio station to listen for official information.
  Have disaster supplies on hand. Flashlight and extra batteries, Portable,
  battery-operated radio and extra batteries, First aid kit and manual, Emergency
  food and water, Nonelectric can opener, Essential medicines, Cash and credit,
  cards, Sturdy shoes, Develop an emergency communication plan. In case family
  members are separated from one another during a tsunami (a real possibility
  during the day when adults are at work and children are at school), have a plan
  for getting back together. Ask an out-of-state relative or friend to serve as
  the "family contact."  After a disaster, often it's easier to call long
  distance.  Make sure everyone knows the name, address, and phone number of the
  contact person. Contact your local emergency management office or American Red
  Cross chapter for more information on tsunamis. 
  
  DURING 
  Listen to a radio or television to get the latest emergency information, and be
  ready to evacuate if asked to do so. If you hear an official tsunami warning or
  detect signs of a tsunami, evacuate at once.  Climb to higher ground.  A
  tsunami warning is issued when authorities are certain that a tsunami threat
  exists. Stay away from the beach. 
  Never go down to the beach to watch a tsunami come in. If you can see the wave
  you are too
  close to escape it. Return home only after authorities advise it is safe to do
  so. 
  A tsunami is a series of waves.  Do not assume that one wave means that the
  danger over. 
  The next wave may be larger than the first one.  Stay out of the area. 
  
  AFTER 
  Stay tuned to a battery-operated radio for the latest emergency information.
  Help injured or trapped persons. Give first aid where appropriate.  Do not move
  seriously injured persons unless they are in immediate danger of further
  injury.  Call for help.  Remember to help your neighbors who may require
  special assistance--infants, elderly people, and people with disabilities. Stay
  out of damaged buildings. Return home only when authorities say it is safe.
  Enter your home with caution. Use a flashlight when entering damaged buildings. 
  
  
      Check for electrical shorts and live wires.  Do not use appliances or
  lights until an electrician has checked the electrical system. Open windows and
  doors to help dry the building. Shovel mud while it is still moist to give
  walls and floors an opportunity to dry. Check food supplies and test drinking
  water. Fresh food that has come in contact with flood waters may be
  contaminated and should be thrown out.  Have tap water tested by the local
  health department. 
  
  INSPECTING UTILITIES IN A DAMAGED HOME 
  
      Check for gas leaks--If you smell gas or hear a blowing or hissing noise,
  open a window and quickly leave the building.  Turn off the gas at the outside
  main valve if you can and call the gas company from a neighbor's home.  If you
  turn off the gas for any reason, it must be turned back on by a professional.
  Look for electrical system damage--If you see sparks or broken or frayed wires,
  or if you smell hot insulation, turn off the electricity at the main fuse box
  or circuit breaker. 
  
      If you have to step in water to get to the fuse box or circuit breaker,
  call an electrician first for advice. Check for sewage and water lines
  damage--If you suspect sewage lines are damaged, avoid using toilets and call a
  plumber.  If water pipes are damaged, contact the water company and avoid the
  water from the tap.  You can obtain safe water by melting ice cubes. 
  
  MITIGATION 
  
     Mitigation includes any activities that prevent an emergency, reduce the
  chance of an emergency happening, or lessen the damaging effects of unavoidable
  emergencies.  
  
  
  
      Investing in preventive mitigation steps now, such as checking local
  building codes and ordinances about wind-resistant designs and strengthening
  unreinforced masonry, will help reduce the impact of tornadoes in the future. 
  For more information on mitigation, contact your local emergency management
  office. 
  
  FACT SHEET: TSUNAMIS 
  
      A tsunami is a series of waves that may be dangerous and destructive.  When
  you hear a tsunami warning, move at once to higher ground and stay there until
  local authorities say it is safe to return home.
  
  BEFORE 
     Find out if your home is in a danger area. Know the height of your street
  above sea level and the distance of your street from the coast.  Evacuation
  orders may be based on these numbers. Be familiar with the tsunami warning
  signs. Because tsunamis can be caused by an underwater disturbance or an
  earthquake, people living along the coast should consider an earthquake or a
  sizable ground rumbling as a warning signal. 
      
      A noticeable rapid rise or fall in coastal waters is also a sign that a
  tsunami is approaching. Make sure all family members know how to respond to a
  tsunami. Make evacuation plans. Pick an inland location that is elevated. 
  After an earthquake or other natural disaster, roads in and out of the vicinity
  may be blocked, so pick more than one evacuation route. Teach family members
  how and when to turn off gas, electricity, and water. Teach children how and
  when to call 9-1-1, police or fire department, and which radio station to
  listen for official information. Have disaster supplies on hand. Flashlight and
  extra batteries, Portable, battery-operated radio and extra batteries, First
  aid kit and manual, Emergency food and water, Nonelectric can opener, Essential
  medicines, Cash and credit cards, Sturdy shoes, Develop an emergency
  communication plan. In case family members are separated from one another
  during a tsunami (a real possibility during the day when adults are at work and
  children are at school), have a plan for getting back together. Ask an
  out-of-state relative or friend to serve as the "family contact."  After a
  disaster, often it's easier to call long distance.  Make sure everyone knows
  the name, address, and phone number of the contact person. Contact your local
  emergency management office or American Red Cross chapter for more information
  on tsunamis. 
  
  DURING 
     Listen to a radio or television to get the latest emergency information, and
  be ready to evacuate if asked to do so. If you hear an official tsunami warning
  or detect signs of a tsunami, evacuate at once. Climb to higher ground. A
  tsunami warning is issued when authorities are certain that a tsunami threat
  exists. Stay away from the beach.   Never go down to the beach to watch a
  tsunami come in.  If you can see the wave you are too close to escape it.
  Return home only after authorities advise it is safe to do so. A tsunami is a
  series of waves. Do not assume that one wave means that the danger over.  The
  next wave may be larger than the first one.  Stay out of the area.  
  
  AFTER 
     Stay tuned to a battery-operated radio for the latest emergency information. 
  Help injured or trapped persons. Give first aid where appropriate.  Do not move
  seriously injured persons unless they are in immediate danger of further
  injury.  Call for help. 
  
     Remember to help your neighbors who may require special assistance--infants,
  elderly people, and people with disabilities. Stay out of damaged buildings.
  Return home only when authorities say it is safe. Enter your home with caution.
  Use a flashlight when entering damaged buildings.  Check for electrical shorts
  and live wires.  Do not use appliances or lights until an electrician has
  checked the electrical system. Open windows and doors to help dry the building. 
  
     Shovel mud while it is still moist to give walls and floors an
  opportunity to dry. Check food supplies and test drinking water. Fresh food
  that has come in contact with flood waters may be contaminated and should be
  thrown out.  Have tap water tested by the local health department. 
  
  
  
  
  INSPECTING UTILITIES IN A DAMAGED HOME 
  
      Check for gas leaks--If you smell gas or hear a blowing or hissing noise,
  open a window and quickly leave the building.  Turn off the gas at the outside
  main valve if you can and call the gas company from a neighbor's home.  If you
  turn off the gas for any reason, it must be turned back on by a professional.
  Look for electrical system damage--If you see sparks or broken or frayed wires,
  or if you smell hot insulation, turn off the electricity at the main fuse box
  or circuit breaker. If you have to step in water to get to the fuse box or
  circuit breaker, call an electrician first for advice. Check for sewage and
  water lines damage--If you suspect sewage lines are damaged, avoid using
  toilets and call a plumber. 
  
     If water pipes are damaged, contact the water company and avoid the water
  from the tap.  You can obtain safe water by melting ice cubes.  
  
  MITIGATION 
  
     Mitigation includes any activities that prevent an emergency, reduce the
  chance of an emergency happening, or lessen the damaging effects of unavoidable
  emergencies.  Investing in preventive mitigation steps now, such as checking
  local building codes and ordinances about wind-resistant designs and
  strengthening unreinforced masonry, will help reduce the impact of tornadoes in
  the future.  For more information on mitigation, contact your local emergency
  management office. 
  
  FACT SHEET: VOLCANOES 
     Volcanic eruptions can hurl hot rocks for at least 20 miles.  Floods,
  airborne ash, or noxious fumes can spread 100 miles or more.  If you live near
  a known volcano, active or dormant, be ready to evacuate at a moment's notice. 
  
  BEFORE
    Learn about your community warning systems. Be prepared for these disasters
  that can be spawned by volcanoes. Earthquakes, Flash floods, Landslides and
  mudflows, Thunderstorms, Tsunamis, Make evacuation plans. You want to get to
  high ground away from the eruption.  Plan a route out and have a backup route
  in mind. Develop an emergency communication plan. In case family members are
  separated from one another during a volcanic eruption (a real possibility
  during the day when adults are at work and children are at school), have a plan
  for getting back together. Ask an out-of-state relative or friend to serve as
  the "family contact."  After a disaster, it's often easier to call long
  distance.
  
     Make sure everyone knows the name, address, and phone number of the contact
  person. Have  disaster supplies on hand. Flashlight and extra batteries,
  Portable, battery-operated radio and extra batteries, First aid kit and manual,
  Emergency food and water, Nonelectric can opener, Essential medicinesCash and
  credit cards, Sturdy shoes, Get a pair of goggles,  and a throw-away breathing
  mask for each member of the household, Contact your local emergency management
  office or American Red Cross chapter for more information on volcanoes.
  Evacuation Although it may seem safe to stay at home and wait out an eruption,
  doing so could be very dangerous.  The rock debris from a volcano can break
  windows and set buildings on fire.  Stay safe.  Follow authorities'
  instructions and leave the area before the disaster begins. 
  
  DURING 
     Follow the evacuation order issued by authorities. Avoid areas downwind of
  the volcano. If caught indoors: Close all windows, doors, and dampers. Put all
  machinery inside a garage or barn. Bring animals and livestock into closed
  shelters. If trapped outdoors: Seek shelter indoors. If caught in a rockfall,
  roll into a ball to protect head. Avoid low-lying area where poisonous gases
  can collect and flash floods can be most dangerous. If caught near a stream,
  beware of mudflows. Protect yourself: Wear long sleeved shirts and pants. Use
  goggles to protect eyes. Use a dust-mask or hold a damp cloth over face to help
  breathing. Keep car or truck engines off. Stay out of the area. A lateral blast
  of a volcano can travel many miles from the mountain. Trying to watch an
  erupting volcano is a deadly idea. Mudflows are powerful "rivers" of mud that
  can move faster than people can walk or run.  Mudflows occur when rain falls
  through ash-carrying clouds or when rivers are damed during an eruption.  They
  are most dangerous close to stream channels.  When you approach a bridge, first
  look upstream.
  
     If a mudflow is approaching or moving beneath the bridge, do not cross the
  bridge.  The power of the mudflow can destroy a bridge very quickly.  
  
  AFTER 
     Listen to a battery-powered radio or television for the latest emergency
  information.  Stay away from volcanic ashfall. When outside cover your mouth
  and nose.  A number of victims of the Mount St. Helens volcano died from
  inhaling ash. Wear goggles to protect your eyes. Keep skin covered to avoid
  irritation or burns. If you have a respiratory ailment, avoid contact with any
  amount of ash.  Stay indoors until local health officials advise it is safe to
  go outside. Avoid driving in heavy ashfall. Driving will stir up more ash that
  can clog engines and stall vehicles. Clear roofs of ashfall. Ashfall is very
  heavy and can cause buildings to collapse. Remember to help your neighbors who
  may require special assistance--infants, elderly people, and people with
  disabilities.  
  
  FACT SHEET: WILDLAND FIRES
  
     The threat of wildland fires for people living near wildland areas or using
  recreational facilities in wilderness areas is real.  Advance planning and
  knowing how to protect buildings in these areas can lessen the devastation of a
  wildland fire.  
  
  BEFORE 
  
    Learn and teach safe fire practices. Build fires away from nearby trees or
  bushes. Always have a way to extinguish the fire quickly and completely. Never
  leave a fire--even a cigarette--burning unattented. Obtain local building codes
  and weed abatement ordinances for structures built near wooded areas. 
    
    Use fire-resistant materials when building, renovating, or retrofitting
  structures. Create a safety zone to separate the home from combustible plants
  and vegetation. tone walls can act as heat shields and deflect flames. Swimming
  pools and patios can be a safety zone. Check for fire hazards around home. 
  
     Install electrical lines underground, if possible.  Keep all tree and shrub
  limbs trimmed so they don't come in contact with the wires.  Prune all branches
  around the residence to a height of 8 to 10 feet.  Keep trees adjacent to
  buildings free of dead or dying wood and moss. Remove all dead limbs, needles,
  and debris from rain gutters. Store combustible or flammable materials in
  approved safety containers and keep them away from the house. 
  
     Keep chimney clean. Avoid open burning completely, and especially during dry
  season. Install smoke detectors on every level of your home and near sleeping
  areas. Make evacuation plans. Plan several routes in case the fire blocks
  escape
   route. Have disaster supplies on hand, flashlight with extra batteries,
  Portable, battery-operated radio and extra batteries, First aid kit and manual,
  Emergency food and water, Nonelectric can opener Essential medicines, Cash and
  credit cards, Sturdy shoes, Develop an emergency communication plan.  In case
  family members are separated from one another during a wildland fire (a real
  possibility during the day when adults are at work and children are at school),
  have a plan for getting back together. Ask an out-of-state relative or friend
  to serve as the "family contact."  After a disaster, it's often easier to call
  long distance.  Make sure everyone knows the name, address, and phone number of
  the contact person.
  
   Fire-Resistant Building Materials
  
     Avoid using wooden shakes and shingles for a roof.  Use tile, stucco, metal
  siding, brick, concrete block, rock, or other fire-resistant materials. Use
  only thick, tempered safety glass in large windows and sliding glass doors.
  Contact your local emergency management office or American Red Cross chapter
  for more information on wildland fires.  
  
  DURING 
    Turn on a battery-operated radio to get the latest emergency information.
  Remove combustible items from around the house. Lawn and poolside furniture,
  Umbrellas, Tarp coverings, Firewood, Take down flammable drapes and curtains
  and close all venetian blinds or noncombustible window coverings. Take action
  to protect your home. lose all doors and windows inside your home to prevent
  draft. Close gas valves and turn off all pilot lights. Turn on a light in each
  room for visibility in heavy smoke. Place valuables that will not be damaged by
  water in a pool or pond. If hoses and adequate water are available, leave
  sprinklers on roofs and anything that might be damaged by fire. Be ready to
  evacuate all family members and pets when fire nears or when instructed to do
  so by local officials.  
  
  AFTER
  
     Take care when re-entering a burned wildland area.  Hot spots can flare up
  without warning. Check the roof immediately and extinguish any sparks or
  embers. Check the attic for hidden burning sparks. For several hours afterward,
  re-check for smoke and sparks throughout the home. If trapped in a wildland
  fire, you cannot outrun a fire.  Crouch in a pond or river.  Cover head and
  upper body with wet clothing.  If water is not around, look for shelter in a
  cleared area or among a bed of rocks.  Lie flat and cover body with wet
  clothing or soil.
  Breathe the air close to the ground through a wet cloth to avoid scorching
  lungs or inhaling smoke. 
  
  SHEET: HURRICANES
  
      Hurricanes can be dangerous killers.  Learning the hurricane warning
  messages and planning ahead can reduce the chances of injury or major property
  damage.
  
  BEFORE
    
     Plan an evacuation route. Contact the local emergency management office or
  American Red Cross chapter, and ask for the community hurricane preparedness
  plan.  This plan should include information on the safest evacuation routes and
  nearby shelters. Learn safe routes inland. Be ready to drive 20 to 50 miles
  inland to locate a safe place. Have disaster supplies on hand.  Flashlight and
  extra batteries Portable, battery-operated radio and extra batteries First aid
  kit and manual Emergency food and water Nonelectric can opener Essential
  medicines Cash and credit cards Sturdy shoes Make arrangements for pets. 
  Pets may not be allowed into emergency shelters for health and space reasons.
  Contact your local humane society for information on local animal shelters.
  
     Make sure that all family members know how to respond after a hurricane.
  Teach family members how and when to turn off gas, electricity, and water.
  Teach children how and when to call 9-1-1, police, or fire department and which
  radio station to tune to for emergency information. Protect your windows.
  Permanent shutters are the best protection.  A lower-cost approach is to put up
  plywood panels.  Use 1/2 inch plywood--marine plywood is best--cut to fit each
  window.  Remember to mark which board fits which window.  Pre-drill holes every
  18 inches for screws.  Do this long before the storm. Trim back dead or weak
  branches from trees. Check into flood insurance.  You can find out about the
  National Flood Insurance Program through your local insurance agent or
  emergency management office.  There is normally a 30-day waiting period before
  a new policy becomes effective. Homeowners polices do not cover damage from the
  flooding that accompanies a hurricane. Develop an emergency communication plan.
  In case family members are separated from one another during a disaster (a real
  possibility during the day when adults are at work and children are at school),
  have a plan for getting back together. Ask an out-of-state relative or friend
  to serve as the "family contact."  After a disaster, it's often easier to call
  long distance.  Make sure everyone in the family knows the name, address, and
  phone number of the contact person. 
  
  Hurricane Watches and Warnings
  
      A hurricane watch is issued when there is a threat of hurricane conditions
  within 24-36 hours.  A hurricane warning is issued when hurricane conditions
  (winds of 74 miles per hour or greater, or dangerously high water and rough
  seas) are expected in 24 hours or less. 
  
  DURING A HURRICANE WATCH
  
  Listen to a battery-operated radio or television for hurricane progress
  reports.
  Check emergency supplies. Fuel car. Bring in outdoor objects such as lawn
  furniture, toys, and garden tools and anchor objects that cannot be brought
  inside. Secure buildings by closing and boarding up windows.  Remove outside
  antennas. Turn refrigerator and freezer to coldest settings.  Open only when
  absolutely necessary and close quickly. Store drinking water in clean bathtubs,
  jugs, bottles, and cooking utensils. Review evacuation plan.  Moor boat
  securely or move it to a designated safe place.  Use rope or chain to secure
  boat to trailer.  Use tiedowns to anchor trailer to the ground or house. 
  
  DURING A HURRICANE WARNING 
  
  Listen constantly to a battery-operated radio or television for official
  instructions. If in a mobile home, check tiedowns and evacuate immediately.
  Store valuables and personal papers in a waterproof container on the highest
  level of your home. Avoid elevators.  If at home: Stay inside, away from
  windows, skylights, and glass doors. Keep a supply of flashlights and extra
  batteries handy.  Avoid open flames, such as candles and kerosene lamps, as a
  source of light. If power is lost, turn off major appliances to reduce power
  "surge" when
  electricity is restored. If officials indicate evacuation is necessary:
  Leave as soon as possible.  Avoid flooded roads and watch for washed-out
  bridges.
  Secure your home by unplugging appliances and turning off electricity and the
  main water valve. Tell someone outside of the storm area where you are going.
  If time permits, and you live in an identified surge zone, elevate furniture to
  protect it from flooding or better yet, move it to a higher floor. Bring
  pre-assembled emergency supplies and warm protective clothing. Take blankets
  and sleeping bags to shelter. Lock up home and leave. 
  
  AFTER
  Stay tuned to local radio for information. Help injured or trapped persons.
  Give first aid where appropriate. Do not move seriously injured persons unless
  they are in immediate danger of further injury.  Call for help. Return home
  only after authorities advise that it is safe to do so.  Avoid loose or
  dangling power lines and report them immediately to the power company, police,
  or fire department.  Enter your home with caution. Beware of snakes, insects,
  and animals driven to higher ground by flood water. Open windows and doors to
  ventilate and dry your home. Check refrigerated foods for spoilage.  Take
  pictures of the damage, both to the house and its contents and for insurance
  claims. Drive only if absolutely necessary and avoid flooded roads and
  washed-out bridges. Use telephone only for emergency calls. 
  
  INSPECTING UTILITIES IN A DAMAGED HOME 
    Check for gas leaks--If you smell gas or hear blowing or hissing noise, open
  a window and quickly leave the building.  Turn off the gas at the outside main
  valve if you can and call the gas company from a neighbor's home.  If you turn
  off the gas for any reason, it must be turned back on by a professional. Look
  for electrical system damage--If you see sparks or broken or frayed wires, or
  if you smell hot insulation, turn off the electricity at the main fuse box or
  circuit breaker.  If you have to step in water to get to the fuse box or
  circuit breaker, call an electrician first for advice.  Check for sewage and
  water lines damage--If you suspect sewage lines are damaged avoid using the
  toilets and call a  plumber.  If water pipes are damaged, contact the water
  company and avoid the water from the tap.  You can obtain safe water by melting
  ice cubes.  
  
  MITIGATION 
    
    Mitigation includes any activities that prevent an emergency, reduce the
  chance
  of an emergency happening, or lessen the damaging effects of unavoidable 
  emergencies.  Investing in preventive mitigation steps now such as
  strengthening
  unreinforced masonry to withstand wind and flooding and installing shutters on
  every window will help reduce the impact of hurricanes in the future.  For more
  information on mitigation , contact your local emergency management office.
  
  FEMA - FACT SHEET: WINTER DRIVING SHEET: WINTER DRIVING
  
  The leading cause of death during winter storms is transportation accidents. 
  Preparing your vehicle for the winter season and knowing how to react if
  stranded or lost on the road are the keys to safe winter driving.
  
  BEFORE
  
  Have a mechanic check the following items on your car.
  Battery, Antifreeze, Wipers and windshield washer fluid, Ignition system,
  Thermostat, Lights, Flashing hazard lights, Exhaust system, Heater,
  Brakes, Defroster, Oil level (if necessary, replace existing oil with a winter
  grade oil or the SAE 10w/30 weight variety)
  Install good winter tires.  Make sure the tires have adequate tread. 
  All-weather radials are usually  adequate for most winter conditions.  However,
  some jurisdictions require that to drive on their roads, vehicles must be
  equipped with chains or snow tires with studs. Keep a windshield scraper and
  small broom for ice and snow removal. Maintain at least a half tank of gas
  during the winter season. Plan long trips carefully. Listen to the radio or
  call the state highway patrol for the latest road conditions.  Always travel
  during daylight and, if possible, take at least one other person. If you must
  go out during a winter storm, use public transportation. Dress warmly. Wear
  layers of loose-fitting, layered, lightweight clothing. Carry food and water.
  Store a supply of high energy "munchies" and several bottles of water. Contact
  your local emergency management office or American Red Cross chapter for more
  information on winter driving. 
  
  Winter Car Kit
  
  Keep these items in your car:
  
  Flashlights with extra batteries, First aid kit with pocket knife, Necessary
  medications, Several blankets, Sleeping bags, Extra newspapers for insulation
  
  Plastic bags (for sanitation), Matches, Extra set of mittens, socks, and a wool
  cap, Rain gear and extra clothes, Small sack of sand for generating traction
  under wheels, Small shovel, Small tools (pliers, wrench, screwdriver), Booster
  cables, Set of tire chains or traction mats, Cards, games, and puzzles,
  Brightly colored cloth to use as a flag, Canned fruit and nuts, Nonelectric can
  opener, Bottled water, 
  
  DURING
  
  IF TRAPPED IN CAR DURING A BLIZZARD
  Stay in the car. Do not leave the car to search for assistance unless help is
  visible within 100 yards.  You may become disoriented and lost is blowing and
  drifting snow. Display a trouble sign. Hang a brightly colored cloth on the
  radio antenna and raise the hood. Occasionally run engine to keep warm. Turn on
  the car's engine for about 10 minutes each hour.  Run the heater when the car
  is running.  Also, turn on the car's dome light when the car is running. Beware
  of carbon monoxide poisoning.Keep the exhaust pipe clear of snow, and open a
  downwind window slightly for ventilation. Watch for signs of frostbite and
  hypothermia. Do minor exercises to keep up circulation. Clap hands and move
  arms and legs occasionally.  Try not to stay in one position for too long. If
  more than one person is in the car, take turns sleeping. For warmth, huddle
  together.
  Use newspapers, maps, and even the removable car mats for added insulation.
  Avoid overexertion. Cold weather puts an added strain on the heart. 
  Unaccustomed exercise such as shoveling snow or pushing a car can bring on a
  heart attack or make other medical conditions worse.  Be aware of symptoms of
  dehydration. 
  
  Wind Chill
   "Wind chill" is a calculation of how cold it feels outside when the effects of
  temperature and wind speed are combined.  A strong wind combined with a
  temperature of just below freezing can have the same effect as a still air
  temperature about 35 degrees colder.
  
  Winter Storm Watches and Warnings
  A winter storm watch indicates that severe winter weather may affect your 
  area.  A winter storm warning indicates that severe winter weather conditions
  are definitely on the way. A blizzard warning means that large amounts of
  falling or blowing snow and sustained winds of at least 35 miles per hour are
  expected for several hours. 
  
  Frostbite and Hypothermia
  Frostbite is a severe reaction to cold exposure that can permanently damage
  its victims.  A loss of feeling and a white or pale appearance in fingers,
  toes, 
  or nose and ear lobes are symptoms of frostbite. Hypothermia is a condition
  brought on when the body temperature drops to less than 55 degrees Fahrenheit. 
  Symptoms of hypothermia include uncontrollable shivering, slow speech, memory
  lapses, frequent stumbling, drowsiness, and exhaustion. If frostbite or
  hypothermia is suspected, begin warming the person slowly and seek immediate
  medical assistance.  Warm the person's trunk first.  Use your own body heat to
  help.  Arms and legs should be warmed last because stimulation of the limbs can
  drive cold blood toward the heart and lead to heart failure. Put person in dry
  clothing and wrap their entire body in a blanket.Never give a frostbite or
  hypothermia victim something with caffeine in it(like coffee or tea) or
  alcohol.  Caffeine, a stimulant, can cause the heart to beat faster and hasten
  the effects the cold has on the body.  Alcohol, a depressant, can slow the
  heart and also hasten the ill effects of cold body temperatures.
  
  FACT SHEET: HOUSE AND BUILDING FIRES
  
  A fire can engulf a structure in a matter of minutes.  Understanding the basic
  characteristics of fire and learning the proper safety practices can be the key
  to surviving a house or building fire.  
  
   BEFORE 
  
  Install smoke detectors. Check them once a month and change the batteries at
  least once a year. Develop and practice an escape plan.  Make sure all family
  members know what to do in a fire. Draw a floor plan with at least two ways of
  escaping every room.  Choose a safe meeting place outside the house.  Practice
  alerting other household members.  It is a good idea to keep a bell and a
  flashlight in each bedroom for this purpose. Practice evacuating
  the building blindfolded.  In a real fire situation, the amount of smoke
  generated by a fire will most likely make it impossible to see. Practice
  staying low to the ground when escaping. Feel all doors before opening them. 
  If the door is hot, get out another way. Learn to stop, drop to the ground, and
  roll if clothes catch fire. Post emergency numbers near telephones. However, be
  aware that if a fire threatens your home, you should not place the call to your
  emergency services from inside the home.  It is better to get out first and
  place the call from somewhere else. Purchase collapsible ladders at hardware
  stores and practice using them.   Install A-B-C type fire extinguishers in the
  home and teach family members how to use them. Do not store combustible
  materials in closed areas or near a heat source. Cooking keep the stove area
  clean and clear of combustibles such as bags, boxes, and other appliances.  If
  a fire starts, put a lid over the burning pan or use a fire extinguisher.  Be
  careful.  Moving the pan can cause the fire to spread.  Never pour water on
  grease fires. Check electrical wiring. Replace wiring if frayed or cracked.
  Make sure wiring is not under rugs, over nails, or in high traffic areas. Do
  not overload outlets or
  extension cords.  Outlets should have cover plates and no exposed wiring. Only
  purchase appliances and electrical devices that have a label indicating that
  they have been inspected by a testing laboratory such as Underwriter's
  Laboratories (UL) or Factory Mutual (FM).  
  
   DURING 
  Get out as quickly and as safely as possible. Use the stairs to escape. When
  evacuating, stay low to the ground. If possible, cover mouth with a cloth to
  avoid inhaling smoke and gases. Close doors in each room after escaping to
  delay the spread of the fire. If in a room with a closed door. If smoke is
  pouring in around the bottom of the door or it feels hot, keep the door closed.
  Open a window to escape or for fresh air while awaiting rescue. If there is no
  smoke at the bottom or top and the door is not hot, then open the door slowly.
  If there is too much smoke or fire in the hall, slam the door shut. Call the
  fire department from a location outside the house. 
  
  AFTER
  
  Give first aid where appropriate. Seriously injured or burned victims should be
  transported to professional medical help immediately. Stay out of damage
  buildings. Return home only when local fire authorities say it is safe. Look
  for structural damage. Discard food that has been exposed to heat, smoke, or
  soot. Contact insurance agent. Don't discard damaged goods until after an
  inventory has been taken.  Save receipts for money relating to fire loss.
  Heating devices such as portable heaters, wood stoves, and fireplaces demand
  safe operation.  Use portable heaters in well-ventilated rooms only.  Refuel
  kerosene heaters outdoors only.  Have chimneys and wood stoves cleaned
  annually.  Buy only approved heaters and follow the manufacturers' directions.
  Smoke detectors more than double the chance of surviving a fire.  Smoke
  detectors sense abnormal amounts of smoke or invisible combustion gases in the
  air.  They can detect both smoldering and burning fires.  At least one smoke
  detector should be installed on every level of a structure.  Test the smoke
  detectors each month and replace the batteries at least once a year.  Purchase
  smoke detectors labeled by the Underwriter's Laboratories (UL) or Factory
  Mutual.
  
   Family Disaster Plan and Personal Survival Guide there are many differentkinds
  of disasters.  Earthquakes, floods, fires, airplane crashes, chemical spills,
  pipeline leaks and explosions, and others, small and large,
  which seldom give warning are equally devastating to their victims.  This
  guide is primarily geared to earthquakes, but the planning you and your family
  do now will be of benefit when and if any disaster strikes you. Family
  Meetings: At least once a year have a meeting with your family to discuss and
  update your plan and determine what training, equipment and supplies are
  needed.  Occasional drills will assure quick reaction and avoid injury and
  panic in an emergency.  Share your plans with neighbours, friends, relatives,
  and co-workers.
  
  Preparedness Activities 
  
  Learn how to protect yourself from falling objects, smoke, fire, caustic fumes,
  etc. Learn First Aid (available through your local Red Cross Chapter)
  Persons Trained: ____________________________ Date: ___________________
  Location of First Aid kit: ___________________________________
  Learn how and where to shut off utilities.
  Location of gas valve: _______________________
  Location of wrench: _________________________
  Location of main water valve: ______________________
  Location of main circuit breaker: ____________________
  Location of other utilities:_______________________________________________
  Draw a Plan of  your home
  On a piece of paper draw a floor plan of your home showing the location 
  of exit windows and doors, utility cutoffs, First Aid Kit, emergency 
  supplies, food, clothing, tools, etc.  Be sure everyone in you household 
  is familiar with it.  Show it to baby-sitters and house guests when 
  you're going to be away.  They could use it to direct someone to a 
  utility cutoff in an emergency. List alternate places to meet around home
  Outside: ___________________________________________
  Inside: ____________________________________________
  Alternate reunion locations when family is not at home, e.g. Red Cross shelter,
  neighbour, relative, park, school.
   ___________________________________________________________________
  Learn and discuss school disaster policy.  Church? Club? Other? Are medical
  consent
  forms complete?  ___________________________________________________________
  Identify where emergency supplies and equipment are located.
  Fire extinguisher: ___________________________
  Flashlight/Batteries: ________________________
  Portable radio: ______________________________
  Tools: _______________________________________
  Safety equipment: ____________________________
  Water: _______________________________________
  Sanitation supplies: _________________________
  Food: ________________________________________
  Cooking equipment: ___________________________
  Blankets: ____________________________________
  Extra eyeglasses: ____________________________
  Medication: __________________________________
  First Aid Supplies: __________________________
  Complete set of clothes, shoes, gloves:_______
  
  After an Earthquake be prepared for after shocks If you must evacuate 
  Special Health Needs 
  be prepared for after shocks Put on Heavy shoes immediately to avoid injury
  from
  stepping on glass and other debris. Check for injuries and give first aid.
  Check for fires and fire hazards.Remove fallen objects from top of stove.
  Sniff for gas leaks, starting at the hot water heater.  If you smell gas or
  suspect a leak, turn off main gas valve, open windows and carefully leave
  house. 
  Do not turn lights on or off or light matches or do anything that makes a
  spark.
  Note: Do not shut off gas unless an emergency exists. Do Not turn it back on
  until the gas company or plumber has checked it out. If damage to electrical
  system is suspected, (frayed wires, sparks or the smell of hot insulation) turn
  off system at main circuit breaker or fuse box. If water leaks are suspected,
  shut off water at main valve. Check neighbours for injury. Turn on radio and
  listen for advisories. Locate light source if necessary. Do not touch downed
  power lines or objects touched by downed wires. Clean up potentially harmful
  materials. Do not use phone except for genuine emergencies. Check house, roof
  and chimney for damage. Check emergency supplies. Check to see that sewage
  lines are intact before continued flushing of toilets. Do not go sightseeing.
  Open closets and cupboards carefully. Cooperate with public safety officials.
  Be prepared to evacuate when necessary. If you must evacuate prominently post a
  message indicating where you can be found. Take with you a First Aid kit
  Flashlight, radio and batteries Important papers and cash, Food, Sleeping
  bags/blankets, Clothes, Toiletries and personal item, Baby supplies, Special
  Health Needs, Keep a list posted of supplies/equipment that your particular
  family members may need to take with them in case of evacuation. Include such
  items as: Medication, insulin & syringes,  Dentures, Eyeglasses, contact lens
  supplies, Wheelchairs, walker, crutches, Oxygen tanks, Special dietary needs,
  special baby formula. Name and number of family doctor and dentist. 
  
  Pets In a Disaster 
  Pets are not permitted in shelters, so families should plan for their pets in
  the event of a disaster such as an earthquake., if you must leave your home,
  you should very seriously consider provisions for leaving your pets behind. 
  They should be confined to a basement, garage or bathroom.  Leave only friendly
  dogs together.  Never leave cats with dogs, even friendly dogs.  Do not leave
  pets in a car with windows closed.  The most important task is to provide
  water.  Dogs and cats adapt well to deprivations of food, but not water.  Fill
  a tub or several buckets.  Tie any vessel so that it cannot be tipped over. It
  may be better to leave no food than to leave food which will spoil. It is
  probably best to leave only dry pet food, low in protein and fat. 
  
              General Family Preparedness
  
    Disasters can affect any part of the United States anytime of the
    Year, swiftly and without warning.  Most people do not think of a
    disaster until it is too late; then they suddenly realize how
    unprepared they are for the massive changes it makes in their lives.
    Local officials can be overwhelmed and emergency response personnel
    may not be able to reach everyone who needs help right away.
  
         Each type of disaster requires clean up and recovery.  The period
    after a disaster is often very difficult for families, at times as
    devastating as the disaster itself.  Families that are prepared
    ahead of time can reduce the fear, confusion and losses that come
    with disaster.  They can be ready to evacuate their homes, know what
    to expect in public shelters and how to provide basic first aid.
  
         Family Disaster Supply Kit
    One of the first steps toward preparedness is the creation of a Family
  disaster supply kit.  This will help families get through the First few days
  after a disaster.  Public shelter after a disaster may not offer some basic
  necessities.  The development of a kit will make a stay in a public shelter
  more comfortable, should it be necessary.  Store the kit in a convenient place
  known to all family members.  Store items in airtight bags or containers. 
  Replenish the kit twice a year. Include Water, Food, First Aid Kit, Tools,
  Supplies, Clothing, Bedding, and 
   Special Items. 
  
  Water
      Store water in clean plastic containers such as thoroughly washed
      and rinsed soft drink bottles with tight fitting screw-on caps.
      Store 1 gallon per day per family member (Two quarts for drinking, two
      quarts for food preparation / sanitation).  Children, nursing mothers
      and ill people will need more.  A 3-day supply of water should be
      stored for every family member. Replace water every 6 months.
  
  Food
    Store at least a 3-day supply of non-perishable food.  Select foods
    that require no refrigeration, preparation or cooking and little or
    no water.  If you must heat food, pack a can of sterno.  Rotate these
    foods into the regular diet frequently to keep the supply fresh. 
  
   In a disaster supply kit include:
  
     Ready-to-eat canned meats, fruits and vegetables
     Canned juices, milk, soup (if powdered, store extra water)
     Staples such as sugar, salt, pepper.
     High energy foods such as peanut butter, jelly, crackers,
     granola bars, and trail mix.
  
  First Aid Kit:
  
     2-inch and 4-inch sterile gauze pads (4-6 of each)
     Hypoallergenic adhesive tape
     Triangular bandages (3)
     2-inch and 3-inch sterile roller bandages (3 rolls each)
     Scissors
     Tweezers
     Needle
     Moistened towelettes
     Antiseptic
     Thermometer Tongue blades (2)
     Sunscreen
     Tube of petroleum jelly or other lubricant
     Assorted sizes of safety pins
     Cleansing agent/soap
     Latex gloves (2 pairs)
     Non-prescription drugs
     Aspirin or nonaspirin pain reliever
     Anti-diarrhea medication
    Antacid (for stomach upset)
    Syrup of Ipecac (use to induce vomiting if advised by the Poison Control
  Center)
    Laxative
    Activated charcoal (use if advised by the Poison Control Center)
  
  4.  Tools and Supplies:
  
  Various tools and supplies may be needed for temporary repairs or personal
  needs. 
  
  Include these items in your disaster supply kit:
  Battery operated radio, Flashlight and extra batteries,
  Non-electric can opener, utility knife,
  Map of the area (for locating shelters)
  Cash or traveler's checks, change
  Fire extinguisher: small canister, ABC type
  Tube tent
  Pliers, Tape, Compass, Matches in waterproof container,
  Aluminum foil, Plastic storage containers, Plastic sheeting, Signal flare,
  Paper, pencils, pens, Needles, thread, Medicine dropper, Shut-off wrench, to
  turn off household gas and water, a Whistle,
  Mess kits or paper cups, plates and plastic utensils
  Emergency preparedness manual
  Toilet paper
  Soap, liquid detergent2
  Feminine hygiene supplies
  Personal hygiene items
  Plastic garbage bags, ties (for personal sanitation uses)
  Plastic bucket with tight lid
  Disinfectant
  Household chlorine bleach
  
  5.  Clothing and Bedding
  Your disaster supply kit should include at least one complete change
  of clothing and footwear per person.  Items to include are:
  Sturdy shoes or work boots
  Rain gear Blankets or sleeping bags
  Hat and gloves
  Thermal underwear
  Sunglasses
  6. Special Items
  Family members may have special needs.  Other items you may add to your kit
  include:
  For Babies:
  Formula
  Diapers
  Bottles
  Powdered milk
  Medications
  For Adults:
  Heart and high blood pressure medication
  Insulin
  Prescription drugs
  Denture needs
  Contact lenses and supplies
  Extra pair of eye glasses Entertainment
  Games and books
  Important Family Documents:
  Keep these in a waterproof, portable container.
  Wills, insurance policies, contracts, deeds, stocks and bonds
  Passports, social security cards, immunization records
  Bank account numbers, Credit card account numbers and companies
  Inventory of valuable goods, important telephone numbers
  Family records (birth, marriage, death certificates)
  
  4-Step Family Preparedness Plan
  In addition to your family disaster supply kit, develop a family
  preparedness plan.  This plan needs to be known to all family
  members.  A basic preparedness plan has four steps:
  Do your homework,  Create a family disaster plan, 
  Make a checklist and periodically update it, Practice and
  maintain your plan. Do your homework! Find out what disasters could happen in
  your area.  Contact your local emergency management or civil defense office and
  American Red Cross chapter to learn which disasters are possible where you live
  and how these disasters might affect your family. Request information on how to
  prepare and respond to each potential disaster. children's school or day-care
  center, as well as other places where your family spends time. Develop a list
  of important telephone numbers (doctor, work, school, relatives) and keep it in
  a prominent place in your home. Ask about animal care.  Pets may not be allowed
  inside shelters because of health regulations. Create a family disaster plan
  Discuss with your family the need to prepare for disaster. Explain the danger
  of fire, severe weather (tornadoes, hurricanes) and floods to children. 
  Develop a plan to share responsibilities and how to work together as a team.
  Discuss the types of disasters that are most likely to occur and how to
  respond. Establish meeting places inside and outside your home, as well as
  outside the neighborhood. Make sure everyone knows when and how to contact each
  other if separated.  Decide on the best escape routes from your home.  Identify
  two ways out of each room. Plan how to take care of your pets.  Establish a
  family contact out-of-town (friend or relative). Call this person after the
  disaster to let them know where you are and if you are okay. Make sure everyone
  knows the contact's phone number. Learn what to do if you are advised to
  evacuate.  Make a checklist and periodically update it. Post emergency
  telephone numbers by phones (fire, police, ambulance, etc.).  Teach your
  children how and when to call 911 or your local EMS number for help.  Show each
  family member how to turn off the water, gas and electricity at the main valves
  or switches.  Teach each family member how to use a fire extinguisher (ABC
  type) and have a central place to keep it.  Check it each year. Install smoke
  detectors on each level of your home, especially near bedrooms.  Conduct a home
  hazard hunt. Stock emergency supplies and assemble a disaster supply kit. 
  Learn basic first aid.  At the very least, each family member should know CPR,
  how to help someone who is choking and first aid for severe bleeding and shock.
  The Red Cross offers basic training of this nature.  Identify safe places in
  your home to go for each type of disaster.  Check to be sure you have adequate
  insurance coverage. 
  
  4.  Practice and maintain your plan
  
   Test children's knowledge of the plan every 6 months so they remember what to
  do. Conduct fire and emergency evacuation drills.  Replace stored water and
  food every 6 months. Test your smoke detectors monthly and change the batteries
  once a year. And...  In conjunction with the preparedness plan, working with
  neighbors can save lives and property.  Meet with neighbors to plan how the
  neighborhood could work together after a disaster until help arrives.  Members
  of a neighborhood organization, such as a home association or crime watch
  group, can introduce disaster preparedness as a new activity. Know your
  neighbors' special skills (medical, technical) and consider how to help
  neighbors who have special needs, such as disabled and elderly persons.  Make
  plans for child care in case parents can't get home. 
  
  Preparing Children for Disaster
  
    As you develop your preparedness plan, include children in the planning
  process.  Teach your children how to recognize danger signals.  Make sure they
  know what smoke detectors and other alarms sound like.  Make sure they know how
  and when to call for help.  If you live in a 9-1-1 service area, tell your
  child to call 9-1-1.  If not, check your telephone directory for the number. 
  Keep all emergency numbers posted by the phone. Help your children make
  preparations for People with disabilities. People with disabilities may need to
  take additional steps to prepare for disaster. If you are disabled or know
  someone who is, the following precautions should be taken. Ask about special
  assistance that may be available to you in an emergency.  Many communities ask
  people with disabilities to register, usually with the fire department or
  emergency management office, so needed help can +be provided quickly in an
  emergency.  If you currently use a personal care attendant obtained from an
  agency, check to see if the agency has special provisions for emergencies (e.g. 
  providing services at another location should an evacuation be ordered).
  Determine what you will need to do for each type of emergency.  For example,
  most people head for a basement when there is a tornado warning, but most
  basements are not wheelchair accessible.  Determine in advance what your
  alternative shelter will be and how you will get there.  Learn what to do in
  case of power outages and personal injuries.  Know how to connect or start a
  back-up power supply for essential medical equipment. If you or someone in your
  household uses a wheelchair, make more than one exit from your home wheelchair
  accessible in case the primary exit is blocked.  Consider getting a medic alert
  system that will allow you to call for help if you are immobilized in an
  emergency. Store back-up equipment, such as a manual wheelchair, at a
  neighbor's home, school or your workplace. Avoid possible hazards by fastening
  shelves to the wall and placing large, heavy objects on the lower shelves or
  near the wall.   Also hang pictures or mirrors away from beds.  Bolt large
  pictures or mirrors to the wall. Secure water heaters by strapping them to a
  nearby wall.  
  
  Special Preparations for the Hearing Impaired  
  
  Deaf or hearing impaired individuals will have a more difficult time
  communicating after a disaster.  People may not realize you can't hear warning
  signals and instructions, and may leave you behind.  If there is a power
  failure, your teletypewriter will be useless, and communicating in the dark
  will require a flashlight.  To avoid potential problems you should: 
  
  Make sure you have a flashlight, pad and pencil by your bed at home. Ask a
  neighbor to be your source of information as it comes over the radio. Remind
  co-workers that you can't hear an evacuation order. If you are trapped in a
  room, knock on the door or hit objects together to let others know you are
  there. 
  
  Special Preparations for the Visually Impaired 
  Blind or visually impaired individuals will have a difficult time after a
  disaster if surroundings have been greatly disrupted.  In addition, seeing eye
  dogs may be too frightened or injured to be reliable.  Have an extra cane at
  home and work, even if you have a seeing eye dog.  If you are trapped, make
  noise to alert others. Also keep in mind that, if electricity fails, blind
  people can assist sighted people and potentially save lives.  
  
  Evacuation Procedures
  
   Evacuations during a disaster are a common event.  Evacuation procedures vary
  by location and disaster.  Contact your local emergency management or civil
  defense office for specific evacuation plans. The amount of time you will have
  to evacuate depends on the disaster.  Some disasters, such as hurricanes, may
  allow several days to prepare.  Hazardous materials accidents may only allow
  moments to leave.  This means that preparation is essential since there may not
  be time to collect the basic necessities.  Evacuations can last for several
  days.  During this time you may be responsible for part or all of your own
  food, clothing and other supplies.  
  
  Preparing for Evacuation
  
    Advance planning will make evacuation procedures easier.  First, you should
  have your family disaster supply kit and plan ready.  Additional steps that can
  aid preparedness include:
    1. Review possible evacuation procedures with your family. Ask a friend or
  relative outside your area to be the check-in contact so that everyone in the
  family can call that person to say they are safe. Find out where children will
  be sent if they are in school when an evacuation is announced. 
  
    2. Plan now where you would go if you had to evacuate. Consider the homes of
  relatives or friends who live nearby, but outside the area of potential
  disaster.  Contact the local emergency management office for community
  evacuation plans. Review public information to identify reception areas and
  shelter areas.
  
    3. Keep fuel in your car's gas tank at all times.  During emergencies,
  filling       stations may be closed.  Never store extra fuel in the garage. 
  
    4. If you do not have a car or other vehicle, make transportation
  arrangements       with friends, neighbors or your local emergency management
  office.
  
    5. Know where and how to shut off electricity, gas and water at main switches 
      and valves.  Make sure you have the tools you need to do this (usually pipe
  and
    crescent or adjustable wrenches). Check with your local utilities for         
      instructions. 
  
    Evacuating
  
    When you are told to evacuate there are four steps you need to take:
  
    1. If there is time, secure your house. Unplug appliances.In a flood hazard
  area, store propane tanks or secure them safely to the structure. Turn off the
  main water valve. Take any actions needed to prevent damage to water pipes by
  freezing weather, if this is a threat.  Securely close and lock all doors,
  windows and garage. 
  
     2.  Follow recommended evacuation routes.  Do not take shortcuts, they may
  be    blocked.  
  
     3. Listen to the radio for emergency shelter information. 
  
     4. Carry your family disaster supply kit.
  
             Returning Home After the Disaster
  
    1.  Do not return until the local authorities say to do so.  There may be
  leaking gas or other flammable materials present.  Use battery-operated
  flashlights for light.  If you suspect a gas leak, do not use any kind of
  light. 
  The light itself could cause an explosion. If you smell leaking gas, turn off
  the
  main gas valve at the meter. If you can open windows safely, do so. Do not turn
  on lights they can produce sparks that may ignite the gas. Leave the house
  immediately and notify the gas company or the fire department. Do not reenter
  the
  house until an authorized person tells you it is safe to do so. Notify the
  power
  company or fire department if you see fallen or damaged electrical wires.  If
  any
  of your appliances are wet, turn off the main electrical power switch in your
  home  before you unplug them.  Dry out appliances, wall switches and sockets
  before you plug them in again.  Call utility companies for assistance. Check
  food
  and water supplies for contamination and spoilage before using them. Wear
  sturdy
  shoes when walking through broken glass or debris, and use heavy gloves when
  removing debris. After the emergency is over, telephone your family and friends
  to tell them you are safe.  
  
  When Disaster Strikes
  
      Hopefully you will never have to experience disaster.  When it does happen,
      however, try to remain calm and patient and put your family preparedness
  plan
      into action.  You should follow the following steps:
  
      Retrieve your disaster supply kit. Wear protective clothing and sturdy
  shoes.
      Confine or secure pets to protect them. Go to the safe place in your home
  you
      identified and stay there until well after the disaster is over. Listen to
  your
      battery-powered radio for news and instructions. Evacuate, if advised to do
  so.
  
  The Role of Government After a Disaster
    After a preliminary damage assessment report has been completed, the governor
  of
    a state can request a major disaster or emergency declaration from the
  president.
  
   Declaration of an Emergency. 
   The president can issue a Declaration of Emergency to supplement the state and
  local effort to save lives and protect property. The president can act only
  after a state governor has requested a Declaration of an   Emergency be issued.
  Total
  assistance provided in any given emergency declaration may not exceed $5
  million.  
  
  Declaration of a Major Disaster. 
    A major disaster declaration may be requested by the governor to the
  president after a natural catastrophe occurs.  Assistance is offered to both
  the public and private sectors.  With the declaration, the Federal Emergency
  Management Agency (FEMA) has the authority to engage the services of 12 federal
  departments, two agencies, one commission, one corporation and one authority
  offering 97 different Federal assistance programs. These 97 programs provide
  many different services to help people and state and local governments deal
  with recovery from a disaster.  A listing of the main agencies that provide
  assistance can be found in General Family Preparedness, Insurance and Resources
  After a Disaster. 
  
  Emotional Recovery After a Disaster
  
  In addition to the physical damage a disaster brings, stress and emotional
  disequilibrium need to be addressed by victims.  Steps you can take to reduce
  the effects of a disaster include: 
  
      Be extra patient. Keep in mind that other people may have a different
  viewpoint
  about what should be top priority. Realize that it will take time to restore
  things, both physically and emotionally for them to express disbelief, sadness,
  anger, anxiety and depression.  Also realize that these emotions and moods can
  change unexpectedly. 
  
  Helping Children Cope After a Disaster
  Children may require special attention after experiencing a disaster.  Four
  common fears children have are death, darkness, animals and abandonment.  In a
  disaster children may experience any or all of these.  You should encourage
  children to talk about what they are feeling and to express this through play,
  drawing or painting.
   A child's reaction to a disaster may vary depending on age, maturity and
  previous experience.  In all cases it is important to acknowledge what happened
  and take time to talk with children about their fears. Some behaviors you may
  find children exhibiting after a disaster include:
  
      Being upset at the loss of a favorite toy, blanket, teddy bear, etc.
  
      Hitting, throwing or kicking to show their anger and frustration.
  
      Fear of the disaster coming again.
  
      Fear of being left alone or sleeping alone. They may want to sleep
      with another person.
  
      Behaving as they did when they were younger, including wetting
      the bed, sucking their thumb, wanting to be held, etc.
  
      Exhibiting symptoms of illness such as nausea, fever, headaches,
      not wanting to eat, etc.
  
      Becoming quiet and withdrawn.  Becoming easily upset.
  
      Feeling that they caused the disaster in some way.
  
      Feeling neglected by parents who are busy cleaning up or rebuilding.
  
      Refusing to go to school or to be out of the parent's sight.
     
      Parents and other adults can help children come to terms with their
  feelings in
      several ways. Let children know you love them and they can count on you.  
      Reassure them that they are not responsible for what occurred. Talk with
  your
      children about your own feelings. Give simple, accurate answers to
  children's
      questions, Hold them. Close contact assures children you are there for them
  and      will not abandon them. Let children grieve for a lost toy or blanket
  that was
      special to them.  It will help them cope with their feelings. Provide play
      experiences to relieve stress. Repeat assurances and information as often
  as
      you need to; do not stop responding. Spend extra time putting children to
  bed
      at night. Listen to what children say. Repeat their words to clarify what
  they
      are feeling.  If additional help is needed for adults or children, contact
  a
      community resource such as a counseling center, minister or mental health   
          agency.
  
         Food Safety
  
    Food safety precautions can make an important difference after a disaster
  occurs.  Food can become contaminated as a result of fire, flood and wind
  related exposure.  It also may spoil or become unsafe after a power outage. 
  
  Precautions Against Power Outages
  
    If your area comes under an advisory that may lead to prolonged power outages 
    (hurricanes, prolonged flooding, etc.) take these steps to help keep your
  food safe:
  
      Turn your refrigerator and freezer to the coldest setting.  This will help
  the food stay frozen.  Purchase a 50-pound block of dry ice. This will keep
  food in a full 18 cubic foot freezer safe for 2 days.  Wrap it in brown paper
  for longer storage. Separate it from direct food contact with a piece of
  cardboard. Fill partially filled freezers with crumpled newspaper to reduce air
  currents which will dissipate dry ice.  After a Power Outage if you should lose
  power, the emergency food supplies in your family disaster supply kit will be
  safe.  Food in the refrigerator and freezer may be in trouble. Generally, food
  in a refrigerator will be safe if the following measures are taken. Group meat
  and poultry to one side, or on a tray, so their juices won't contaminate other
  foods if they begin to thaw. Be wary of using meat, poultry and foods
  containing milk, cream, sour cream or soft cheese. Don't rely on odor or
  appearance of food.  If perishable food has been at room temperature for more
  than 2 hours, discard it. In an emergency the following foods should keep at
  room temperature (above 40 degrees F) a few days. 
  Discard anything that turns moldy or has an unusual odor or look. Butter,
  margarine, Fresh fruits and vegetables, Dried fruits and coconut, opened jars
  of salad dressing, peanut butter, jelly, relish, taco sauce, barbecue sauce,
  mustard, catsup, olives, Hard and processed cheeses, Fruit juices,  Fresh herbs
  and spices, Flour and nuts, Fruit pies, Bread, rolls, cakes and muffins.
  Discard the following foods if kept for more than 2 hours above 40 degrees F.
  Raw or cooked meat, poultry and seafood Milk, cream, yogurt, soft cheese,
  Cooked pasta, pasta salads, Custard, chiffon or cheese pies, Fresh eggs, egg
  substitutes, Meat topped pizzas, lunchmeats, Casseroles, stews or soups,
  Mayonnaise and tartar sauce, Refrigerator and cookie doughs, Cream filled
  pastries, Refreeze thawed foods that still contain ice crystals or feel cold. 
  
  Tornado and Wind Related Contamination
  
   If you live in an area that has sustained tornado or wind damage, take the
  following measures. Drink only approved or chlorinated water. Consider all
  water from wells, cisterns, and other delivery systems in the disaster area
  unsafe until tested.  Check foods and discard any containing particles of glass
  or slivers of other debris. Discard canned foods with broken seams.  
  
  Flooded Food Recovery
  Flood waters may carry contaminants such as silt, raw sewage or chemical waste. 
  Disease bacteria in the water also can contaminate any food it touches.  If you
  have experienced flood conditions, follow these guidelines:
  
      Save undamaged commercially canned foods (except as noted later). Do not
  use
  home-canned foods that have been covered with flood water.  Commercial glass
  jars of food are safe if the containers are sanitized (except as noted later). 
  Remove the labels from jars and cans and mark the contents on can or jar lid
  with indelible ink.  Paper can harbor dangerous bacteria.  To sanitize jars,
  cans, dishes and glassware, wash in a strong detergent solution with a scrub
  brush.  After washing, immerse them in a solution of 2 teaspoons chlorine
  bleach per gallon of room temperature water.  Air dry before using.  If needed,
  clean empty glass also may be sanitized by boiling in water for 10 minutes.  To
  sanitize metal pans and utensils, boil in water for 10 minutes.  Discard wooden
  and plastic utensils, baby nipples, pacifiers and any other porous nonfood
  items that are used with food.  
  Discard the following foods:
  
  Meat, poultry, fish and eggs, Fresh produce, Preserves sealed with paraffin,
  Unopened jars with waxed cardboard, seals such as mayonnaise and salad
  dressing, All foods in cardboard boxes, paper, foil, cellophane or cloth,
  Spices, seasonings and extracts, Home-canned foods, Opened containers and
  packages of Flour, grain, sugar, coffee and other staples in canisters or
  dented, leaking, bulging or rusted cans. 
  
  Food Safety After a Fire
    Food after a fire may be exposed to  toxic fumes that contaminate food.
  Discard any type of food stored in permeable packaging such as cardboard or
  plastic wrap.  
  Discard raw food outside the refrigerator.  Food in refrigerators and freezers
  also may be contaminated.  The seal on these appliances is not completely
  airtight.  Discard any food with an off-flavor or smell.  The chemicals used to
  fight fires contain toxic material that can contaminate food and cookware. 
  Throw away foods exposed to the chemicals used in fire fighting.  Chemicals
  cannot be washed off the food.  This includes foods stored at room temperature,
  as well as foods stored in permeable containers such as cardboard and
  screw-topped jars and bottles.
  
  Sanitize canned goods and cookware in the same method as recommended for
  flooded foods. 
  
  Insurance and Resources After a Disaster
  
    Most homeowner policies offer coverage for losses due to natural disasters
  except  flooding.  If you are unsure what your policy covers, check it before a
  disaster happens. Contact your agent for clarification if you are still unsure. 
  In general most insurance policies cover:
  
      Your house, rental units that are part of the building and any attachments
  to the building, such as the garage. Structures on the grounds that are not
  attached to the house, such as a pool, gazebo, tool shed, etc.  This also
  includes the lawn, trees and shrubs on the property.  Vacant land you own or
  rent, with the exception of farmland. Cemetery plots or burial vaults you may
  own. Personal possessions, including those of members of your household and
  guests, and contents of the house.  This does not include the possessions of
  tenants in your home. Any items that have been loaned to you, or given for safe
  keeping. Living expense if your home is unlivable due to damage. Rental
  payments, if you rent one part of your house but it is unlivable due to damage.
  Responsibility for unauthorized use of your credit cards, forged checks or
  counterfeit currency accepted in good faith. Settlement, medical expenses and
  court costs brought against you for bodily injury of others or damage to the
  property of others. Most homeowner policies DO NOT cover loss due to flooding. 
  You should check to see if your community participates in the National Flood
  Insurance Program. If you need financial assistance, programs are available. 
  Programs include:
  
  The American Red Cross...offers emergency assistance for groceries, new
  clothes,    
  medical needs and immediate building repairs. 
  
  Farmers Home Administration(FmHA)...offers agricultural loans only when other
  credit is not available.  Qualifying farmers can get short, medium  or long
  term loans, with moderate interest. 
  
  Federal Crop Insurance Corporation (FCIC)...Farmers can insure crops for 50, 65
  or 75 percent of yield.  Unavoidable losses due to any adverse weather
  conditions including drought, excessive moisture, hail, wind, hurricanes,
  tornadoes and
  lightning are covered. Unavoidable losses due to insect infestations, plant
  diseases, floods, fires and earthquakes also are covered.  You must have this
  insurance prior to the disaster. 
  
  Small Business Administration (SBA)...offers medium- and long-term loans for
  rebuilding non-farm homes and small businesses with moderate interest rates.
  Commercial and federal land banks offer loans for home repair and improvement,
  land, equipment and livestock.  Insurance companies offer long-term loans at
  relatively high interest for the same things. Assistance also may be available
  through a variety of state or local agencies and volunteer groups.  Listen to
  your battery operated radio after a disaster for information on disaster relief
  services and locations.
  
  Non-financial resources like The Agricultural Stabilization and Conservation
  Service (ASCS)...for information on livestock and wildlife feeding, production
  and conservation practices. 
  
  The Animal and Plant Health Inspection Service (APHIS)...offers technical
  assistance on animal and plant pests and diseases. 
  
   Extension Service-USDA...offers information, educational material and advice
  on    
  cleanup.
  
  The Food Safety Inspection Service (FSIS)...can be reached toll free at (800)
  535-4555 for questions on the safe handling of meat and poultry. 
  
  Special Post-Disaster Considerations 
  
  Restoring Flooded Water Systems 
  
  Do not start submerged electric motors until they have been cleaned, dried and
  checked for safety. Disconnect the motor.  An ejector or jet pump motor may be
  a separate unit mounted on the pump, or the end bell of the motor may be part
  of the pump. The separate motor unit can be disconnected and serviced easily. 
  With the second type, remove the pump and motor as a unit.  It is not necessary
  to remove the drop pipes. Take the motor to an electrical repair shop.  In the
  shop, the motor should be checked for any  short circuits or grounding caused
  by moisture.  If the motor was submerged in mud and water, it should be
  thoroughly cleaned.  Windings should be dried in a drying oven.  The bearings
  should be lubricated before you use the motor again. Clean and dry electrical
  controls and pressure switches.  Check all wiring for short circuits.  Pumps
  usually are damaged by sediment deposited in the bearings.  Clean pumps.  Check
  valves for silt and sand.  Remove all dirt and water from the gears in the gear
  box and replace the lubricant with fresh oil. 
  
   Submersible pumps.  The bearings on water lubricated pumps will not be damaged
  by flood waters, since these bearings are constantly submerged in water. As
  soon as possible, flush clean water down the casing to remove the sediment and
  silt.  Then disinfect the well. 
  
  Centrifugal pumps. 
  
  Many centrifugal pumps contain two sets of oil-lubricated bearings along the
  drive shaft between the motor and the pump.  If the pump has been flooded,
  dismantle the container bracket and remove the bearings. Clean the bearings, or
  install new bearings if the old ones are worn out. Close-coupled centrifugal
  pumps contain no bearings, so there is  little chance of flood damage except to
  the electric motor.
  
  Injector-type pumps.  
  
  These pumps usually contain watertight packing at the ground surface, with
  sealed impellers.  Flood waters probably will not damage this type of pump. The
  storage tank and piping should be all right unless muddy water was pumped
  through it. If tank is contaminated, disinfect the entire system with a strong
  chlorine solution.  Use 1 quart household laundry bleach or check with local
  health department for recommended solution strength. Open all faucets while the
  system is being filled.  Do not close the spigot until a definite smell of
  chlorine is evident.  Do not use the system for 24 hours. Then start the pump
  and run water from all faucets until the chlorine odor is gone. Wells probably
  will not be damaged structurally from floods, but they may be contaminated. 
  Have your well tested by health officials before you use the water after
  sterilizing the walls of the well casing.  Leave it there at least 4 hours, or
  preferably overnight. Pump the chlorinated water into the piping system, and
  leave it there for at least 2 hours or even overnight. The next day, pump and
  flush out the system until the taste and odor of chlorine are no longer
  apparent.  Two days after you have disinfected the water system take a sample
  of water according to recommended procedures and have it tested for purity. 
  Boil or treat all drinking water until a water test indicates that water is
  safe for all purposes. Do not drink water from a flooded cistern until you
  disinfect the cistern and the entire piping system. To disinfect the cistern:
  Use an auxiliary pump to remove the water and empty the cistern.  Do not pump
  water through the pipeline distribution system. Wash down the walls and ceiling
  with clean water, and pump out the dirty water with an auxiliary pump. Check
  the cistern walls, ceiling and floor for cracks where groundwater could come
  in. Disinfect the interior with a solution of 1 quart laundry bleach in 3
  gallons of water. Be sure the bleach contains no soap.  Apply the chlorine
  solution with a sprayer or scrub with a stiff broom. Swab or pump out the
  disinfecting solution that collects in the bottom of the cistern. Leave the
  chlorine solution in the pipes for at least 2 hours (overnight if possible)
  before you drain them. Fill the cistern with water for use. This water will
  have a chlorine taste for awhile, but it will be safe for all purposes.
  Regenerate water softeners before you use them.  Use clean chlorinated water to
  backwash the filterbed. 
  
  Disinfecting Wells
  Disinfect flooded wells before they are used as a source of drinking water.  To
  disinfect a well: 
  
  1. Scrub the pumproom and wash all equipment, including piping, pump and
  pressure tank. 
  
  2. Remove the well seal at the top of the casing.  Pour a solution of 1 quart 
  laundry bleach and 3 gallons of water into the top of the well.  Pour the
  solution so it washes down the inside of the casing and the outside of the drop
  pipes.  In
  some wells you will need only to remove a plug from the seal to pour the
  solution into the well. 
  
  3. Leave the solution in the well about 4 hours.  Then pump it into the
  pressure tank and distribution system. 
  
  4. Draw the chlorinated water into all piping by opening each faucet until the
  odor of chlorine is apparent.  Leave the chlorine in the piping at least 2
  hours. Then
  run the water until the taste and odor are no longer objectionable. 
  
  Disposing of Animal Carcasses
  
  1. Prompt and sanitary disposal of animal carcasses is necessary to protect the
  living animals in an area from disease. 
  
  2. Search all pastures for dead animals as soon as possible.  Carcasses may
  have some commercial value, so send them to a rendering plant if possible.
  
  3. If rendering is impractical, dispose of the dead animals on the premises. 
  Use the following procedure: Immediately after finding a carcass, cover it with
  crude
  oil or kerosene to keep away dogs, buzzards and vermin.  Fat swine are the only
  animal carcasses that will burn satisfactorily.  Used railroad ties can be used
  as starters. Bury other carcasses.  Use power equipment if it is available. 
  Choose a site where subsurface drainage will not reach water supplies. Bury the
  carcasses at least 3 to 4 feet deep so predatory animals won't get at it. 
  
  Drought 
  Water Conservation
  Water conservation is defined as the efficient use of water so that unnecessary
  or wasteful uses are eliminated.  In many areas, more groundwater is drawn out
  of the aquifers each year than is recharged through rainfall and stream flow. 
  As a result, groundwater levels have dropped dramatically.  Demand for water
  from a state's streams and reservoirs may rapidly approach the available
  long-term supply.
  
    Across many states, many communities are regularly required to limit water
  use at some time during the year. While some additional water supplies can be
  developed by constructing new reservoirs, in many locations the demand for
  water will still
  equal or exceed the available long-term supply.  For these towns and cities,
  water conservation can make the difference between adequate supplies and
  shortages.  Importantly, the way water is used and, in some instances, wasted
  must be rethought. This section explains easy ways that water can be conserved
  and money
  can be saved at the same time.  Useful information is also provided on how to
  measure home water use, how simple repairs can be made, and how water-saving
  devices are installed.  In addition to the measures found in this section, also
  refer to the General Family Preparedness section found at the beginning of this
  handbook. Water conservation at home, there are dozens of ways to conserve
  water and save money around the home.  As a starting point, To determine
  whether a low-flow showerhead needs to be installed, check the flow rate of the
  current showerhead by using the water meter or by putting a gallon container
  under the showerhead while the water is on and measuring the time it takes to
  fill the container at the usual shower setting.  If it fills in less than 20
  seconds, the flow is greater than 3 gallons per minute. Low-flow showerheads
  can be purchased at most department, hardware and plumbing stores.  Models
  costing from under $3 are available.  A showerhead can usually be installed in
  10 minutes.  
  
    Place displacement devices in the toilet. Three types of displacement devices
  can be used in toilets, but they should not be used in newer, low-water use
  toilets which use less than 3? gallons per flush. To determine the capacity of
  the toilet tank, either turn off the water supply valve to the toilet (usually
  located on the pipe behind the toilet) or hold the float ball up so that the
  tank does not refill, and flush the toilet.  Measure the capacity of the tank
  by filling it to the normal level with a gallon container. Toilet dams can be
  installed in toilet tanks to reduce the amount of water used, typically saving
  ? to 2 gallons per flush.  Toilet dams are available from many utilities or
  from most plumbing supply stores from under $5 per pair. A plastic bottle
  filled with water and weighted down with a few stones can accomplish the same
  purpose as dams.  It is important to place the bottle in the toilet tank where
  it will not interfere with the flushing mechanism.  A plastic bottle in the
  tank will save ? to 1 gallon per flush. A toilet bag which is available free of
  charge from many utilities, can also be used in place of dams.  A displacement
  bag in the tank will save ? to 1 gallon per flush. Bricks should not be used in
  the tank because small pieces can break off and permanently damage the plumbing
  system. 
  
   Install faucet aerators. The standard faucet flow rate is 5 gallons a minute. 
   A low-flow aerator can reduce this flow to approximately 2? gallons a minute
  while still providing adequate water for washing and rinsing.  Installing
  aerators on the kitchen sink and lavatory faucets will save hot water and cut
  water use by as much as 60 gallons a month for a typical family of four. Most
  aerators have either internal or external threads.  Before purchasing aerators,
  the location of the threads and the diameter of each spout should be
  determined. If the faucet already has a standard aerator (not a low-flow type),
  it can be removed and taken to the store to ensure that the correct low-flow
  size is purchased.  Aerators are available for less than a dollar from most
  stores that sell plumbing fixtures. 
  
     Water Conservation
  
  If the kitchen has a portable dishwasher that must be connected to the faucet,
  do not install a low-flow aerator because the reduced flow may affect the
  performance of the dishwasher and result in dishes that are not properly
  cleaned.
  
   Change your water use patterns. The washing machine and dishwasher should only
  be used when fully loaded.  This practice can save at least two loads or
  approximately 60 gallons each week. Examine personal water use habits. 
  Changing tooth brushing habits can save as much as 14 gallons of water to water
  utilities, leaks can easily account for 10 percent of a water bill and waste
  both water and energy if the source is a hot water tap.
  
      Toilet Leaks. 
    When a toilet leaks, water escapes from the tank into the bowl.  Toilets are
  notorious for hidden or silent leaks, because leaks are seldom noticed unless
  the toilet "runs" after each flush (which can waste 4 to 5 gallons a minute).
  To determine if the toilet is leaking, look first at the toilet bowl after the
  tank has stopped filling.  If water is still running into the bowl or if water
  can be heard running, the toilet is leaking.  Often the toilet may have a
  "silent leak." To test for a silent leak, mix a few drops of food coloring or
  place a dye capsule or tablet (available from many utilities and hardware
  stores) into the water in the toilet tank after the water has stopped filling
  and the tank is full. Do not flush the toilet.  Wait for about 10 minutes, and
  if the dye or food coloring appears in the toilet bowl, the toilet has a silent
  leak. Leaks of this type usually are caused by a defective flush valve
  (flapper) ball or a corroded or scaled valve seat.  Replacement balls and
  valves, which can be installed in less than 30 minutes, are available from most
  hardware and plumbing stores for under $3.
  
  Faucet Leaks. 
  Faucet leaks are obvious.  However, periodically check seldom used taps in the
  basement or outside the house.  The cause of faucet leaks is frequently a worn
  washer that can be replaced with two or three hand tools.  Replacement washers
  can be purchased from most hardware and variety stores and cost only a few
  cents.
  
  Use efficient outside watering practices. Plant native vegetation.  
  Once established, which usually takes two years, these plants require less
  frequent watering.  Water grass only when needed.  If grass springs up after
  being walked on, it does not need watering. Soak grass long enough for water to
  reach the roots.  Water slowly and deeply. Water during the cool, early morning
  hours to minimize water loss by evaporation and discourage disease.  Do not
  water on windy days. Use sprinklers that produce droplets instead of mist and
  that have a low trajectory.  This type of sprinkler will lose less water by
  evaporation and be less affected by the wind. Use drip irrigation systems for
  shrubs, flowerbeds and other frequently watered areas. During the summer, keep
  the grass about 2 to 3 inches high.  This height shades the root system and
  holds soil moisture better than does a closely clipped lawn. Do not water
  streets and sidewalks. Adjust the hose or sprinkler until it waters just the
  grass or shrubs. For flowerbeds, shrubs and trees, use drip or soaker systems. 
  
  Reading a Water Meter To Measure Leaks
  
    If your house has a water meter, the entire plumbing system can be checked
  for an undetected leak in five easy steps:
  
  1. Find the water meter.  (It may be outdoors or hidden in a dark corner of the
     basement.)  
  
  2. Turn off all running water and water-using appliances, and do not flush the  
    toilet. 
  
  3. Read the dial (or dials) and record the reading.
  
  4. After 15 to 20 minutes, re-check the meter.
  
  5. If no water has been turned on or used and the reading has changed, a leak
  is occurring.  The rate (gallons per minute) of the leak can be determined by
  dividing pipe.  This is often the case when the neck ends in a ball joint. Most
  necks can be unscrewed and replaced, or an adaptor can be used.  Adapters or
  replacement necks are readily available in plumbing and most hardware stores.
  When installing the new showerhead, teflon tape or pipe joint compound could be
  applied to the exposed threads of the new neck so that the joint will be sealed
  and provide a leakproof connection.  If the shower neck has been on for a few
  years and the neck joint is too stiff to unscrew with moderate pressure,
  consider having a plumber replace it.
  
  Installing Shower Flow Restrictors to Conserve Water 
  
    Restricting devices fit into the space between the showerhead and the shower
  neck.  These devices range from a simple washer with a small hole in it to
  small chrome-plated pressure compensating fittings.  While restrictors reduce
  water flow, low-flow showerheads produce a flow that is more satisfying to most
  individuals.
  
  
  
  Installing Toilet Dams, Toilet Bags and Plastic Bottles to Conserve Water
  
    Many of the toilets in homes today use from 5 to 7 gallons per flush. 
  Several effective retrofit devices are available that can reduce the volume of
  water used with each flush by 2 to 3 gallons. While these devices can be used
  in some of the low-flush toilets on the market today that use from 3 to 4
  gallons per flush, they generally perform better when used in the older 5- to
  7-gallon per flush models.
  The height of water in the toilet tank (not just the volume) causes the bowl to
  flush, so the purpose of displacement devices is to reduce the volume of water
  used in each flush without affecting water height in the tank.  The following
  three types of devices have proven to be effective. 
  
  1. Toilet Dams:
  To install a dam, flex or bend the dam and insert it into the tank. 
  The dam should fit tightly against the tank sides and bottom and should curve
  outward away from the plumbing fixtures in the tank.  Most tanks work best when
  a single dam is used.  
  
  2. Toilet Bags:
      Fill the bag with water, securely seal the top of the bag with the bag
  clamp and hang the bag in the tank by using the bag clip and hanger that are
  provided. Make sure the bag is located in the tank so it does not interfere
  with the operation of the toilet tank.
  
  3. Plastic Bottles:
      Fill a plastic bottle with water and weight down with a few stones, and
  place in the most open portion of the tank.  This will save as much water as is
  displaced by the bottle. Make sure the bottle does not interfere with the
  operation of the moving parts of the tank. Check all such devices periodically
  to ensure that they remain in place.
  
   Water Saving Steps When Remodeling or Replacing Fixtures and Appliances 
  1. Hot Water Pipes.
      Where possible, insulate hot water pipes from the hot water heater to
  fixtures and appliances.  This will reduce the time between turning the water
  on and the time hot water comes out of the faucet and reaches a constant
  temperature.
   
  2. New or Replacement Fixtures and Appliances.
    Install low-water use fixtures when remodeling or replacing fixtures. Install
  toilets that use 3? gallons or less per flush.  Install low-flow showerheads
  that flow at 3 gallons or less per minute. Install water-saving dishwashing and
  clothes-washing machines.  Be sure to check the water efficiency of appliances
  when shopping for replacement appliances. 
  
  3. Pools and Hot Tubs.
  
  Simple repair steps that can be done without contacting a plumber are listed
  below.
  1. If the water is too high in the toilet tank and is spilling into the
  overflow tube, the float can be adjusted by turning the adjustment screw or by
  very gently bending the float arm down so that the water shuts off at a level
  slightly below the top of the overflow tube. Ideally, the water level should be
  set so that it is about even with the fill line on the back of the toilet tank.
  
  2. A frequent problem that causes a toilet to leak is a worn flapper ball or a
  flapper ball that does not seat properly into the valve seat.  If the flapper
  ball is worn, it can be removed and replaced with a new flapper ball. When
  replacing a flapper ball, take care to note how the chain is adjusted before
  the old ball is removed.  Also, check the valve seat for scale or corrosion and
  clean if necessary.  If cleaning does not work, install a retrofit valve seat,
  available from most plumbing or hardware stores.
  
  3. If the handle needs to be jiggled to keep the toilet from "running," the
  guide-wire or the handle itself may be sticking.  If the handle is sticking,
  adjust the nut that secures it in the toilet tank.  If that does not work,
  replace the handle. 
  
  4. If none of the preceding steps solve the problem, contact a plumber to
  repair the toilet.
  
  Repairing Faucet Leaks
  
  1. Leaky faucets, which can develop even in new houses, are wasteful and a
  nuisance.  With a few simple tools, a leaky faucet can be repaired in less than
  an hour.
  
  2. Most water faucets in houses today are compression-type units in which a
  washer is compressed over a pipe opening when the faucet is closed, thus
  closing off the
  water. All compression-type faucets may not look alike, but all are similar in
  their operation and repair. 
  
  3. The exact point where a leak appears on a faucet is a good clue to finding
  its cause: 
  A spout drip is usually caused by a worn upper faucet washer or a corroded
  seat.
  Leaks at the stem result from a loose cap nut or worn cone or bonnet packing.
  A cap leak, or water oozing below the cap nut, indicates a worn bib or packing
  washer. A leak at the base of the faucet results from water seeping past a worn
  lower faucet washer. 
  
  4. To repair a leaky compression type faucet, use the following steps: 
  Turn off the water supply at the valve nearest the faucet.  Next, open the tap
  to drain the faucet. Remove the handle screw and lift handle off the spindle. 
  Unscrew the cap nut.  Use a protective cover of adhesive tape or a rag to avoid
  marring the finish. Unscrew the stem with finger pressure and lift it out. 
  Remove the screw from the bottom end of the spindle.  Scrape away all worn
  washer parts.  Be careful not to damage the rim.  Install a new washer.  (Take
  either the old washer or the complete spindle unit with you to purchase the
  correct size and shape (flat or conical) replacement washer.) Double-check to
  make sure the replacement is like the worn washer. Check the seat (which is
  located down inside the faucet) to make sure it is not pitted or rough. If the
  seat is scarred or rough, use a seat-dressing kit to grind the seat to a smooth
  finish. A leak at the stem usually means that the packing inside the cap nut
  needs replacing. To replace the packing, pry out the old packing washer with a
  screwdriver. If a washer is used, replace it with a new one.  If there is no
  washer, wrap the spindle tightly with "packing wicking."  String can be used if
  commercial wicking is not available. Reassemble the faucet.  Tighten the cap
  nut just enough to prevent leaking.  Screwing the nut down too tightly causes
  rapid wear on the stem. Turn the shutoff valves to the on position and check
  the faucet for leaks. 
  
  5. A mixing faucet may look more complicated than a single faucet, but repairs
  are made in much the same way. Actually, a mixing faucet is two separate units
  with a single spout. Mixing faucets are used on sinks, bathtubs and laundry
  tubs.  Repairs must be made separately on each faucet unit.  Follow the same
  steps listed above, but remember to turn off the water before beginning work. 
  
  
  6. Every washerless and single-lever faucet model is a little different.  When
  repairs are required, homeowners can purchase a repair kit for their model
  which includes instructions and the parts that generally will be worn.  By
  replacing all the parts at once, the faucet should function for several years
  without needing further repair.
  
  Adding New Landscape Or Redesigning The Yard To Conserve Water
  
   When planning to add new landscaping or to redesign existing landscaping, the
  following suggestions may help you to save 50 percent or more of the water
  needed to maintain a traditional lawn. 
  
  1. If hiring a landscape architect or gardener, select one who is experienced
  in Xeriscape, the conservation of water and energy through creative
  landscaping.
  
  2. Design the yard to reduce the grassed  areas to only that amount which will
  actually be used for recreation and entertainment.  Front and side yards are
  most frequently just for show and are logical areas that can be completely or
  partially converted from lawns to native grasses, ground covers and shrubs.
  
  3. Use native grasses, ground covers, shrubs and trees.  Many beautiful
  varieties of native species can be used in landscaping and are preferable to
  imported species. The advantage of native species is that, once they are
  established (usually about 2 years), they do not  need to be watered as
  frequently (about half as often), and they can survive a dry period without any
  watering. 
  
  4. When installing an irrigation system for lawn, shrubs and trees, sprinkler
  heads for the lawn should be low-angle spray heads that sprinkle the grass
  without spraying the water high into the air or allowing the water to drift
  onto the sidewalks and streets.  The heads should produce droplets of water
  instead of a mist. The preferable irrigation system for shrub beds and trees is
  a drip-type system. There are several varieties, including soaker hoses,
  bubblers and "leaky pipe." If a sprinkler system is installed for shrubs, an
  upright pipe extension may be needed if low-angle spray heads are to be used.
  This is done to spray evenly without obstructions. 
  
  5. Shape the soil to protect against erosion and use conditioners to promote
  water
  penetration and retention. Shape the soil into earthen basins around all
  shrubs.
  If the original soil is rocky, shallow or a heavy clay, improve the soil by
  adding 2 to 4 inches of organic material or topsoil that is compatible with the
  soil type.
  
  6. Watering needs vary:
  Plants: During summer month, most plants will need about 1 inch of water every
  5 to 7 days. 
  Lawns: The frequency of watering depends on the type of grass.  
  
  Landscape Water Conservation
  A water conscious landscape design can reduce water use for landscape
  maintenance by 50 percent or more and also reduce the amount of maintenance
  required.  Of equal importance, the natural beauty and function of the
  landscape also can be  preserved by using adapted plant materials.
  
    1. By using plant materials adapted to specific areas, water needs for
  landscape maintenance can be reduced by more than 50 percent.  Water conscious
  landscaping involves more than just using adapted plant materials it includes
  the use of other conservation techniques and practices. Water saving practices
  include the use of low pressure drip or trickle irrigation systems for watering
  trees, shrubs, gardens and individual plants or beds; the use of mulches around
  shrubs, beds and gardens to conserve water; the use of bark, rock or other
  landscape material in ground cover in areas difficult to water or in areas
  where plants are not needed; the use of vegetative groundcovers such as ivy,
  jasmine, liriope and vinca in small, isolated areas, sloping sites that are
  difficult to water and in heavily shaded sites.
  
    2. Water conscious landscape designs minimize intensively maintained lawn
  space.  Manicured lawn areas may be the focal point of the landscape, but they
  do not
  need to cover the entire area unless the lawn is used as a playground or sports
  field. Highly maintained grass areas generally require more irrigation than any
  other component of the landscape.  On golf courses, for example, only the
  landing areas need to be intensively maintained.  Rough areas may have a more
  drought tolerant grass, taller mowing heights and a separate water system.
  Large open areas of the landscape where a grass cover is needed can be planted
  to low maintenance grasses such as buffalograss, centipede grass or bahiagrass.
  Native plants and wildflowers also can be allowed to develop in these areas.
  Such plantings require very little maintenance and no supplemental water once
  they become established.
  
    3. Proper site preparation will produce a more beautiful landscape and result
  in more efficient water utilization. Slopes, areas with shallow topsoil, 
  compacted soils and deep sands are difficult sites to establish grass and are
  inefficient with respect to water use. Modifying or amending the sites before
  planting is more effective than waiting until problems develop. 
  
    4. As the foundation is the strength of a building, the seedbed is the
  support for a turf.  The seedbed refers to the few surface inches of soil that
  are modified prior to planting. Poor soil conditions result in continuous turf
  maintenance problems. To prepare a seedbed, first remove all debris such as
  large stones, wood or other trash  that may sawdust (preferably hardwood), leaf
  mold or  similar material. Thoroughly mix 1 inch of organic matter with the top
  3 to 4 inches of soil to produce a uniform seedbed. This mixing can be done by
  repeated cultivation with a garden tiller or with a tractor and rotovator. When
  adding un-decomposed organic matter to the soil, also add 3 pounds of ammonium
  nitrate or 5 pounds of ammonium sulfate per 1,000 square feet to aid
  decomposition of the organic material.  Most soils are deficient in the major
  nutrients required for turf.  Sandy soils normally are deficient in nitrogen,
  phosphorus, potassium and lime. 
  In the black land areas, nitrogen and phosphorus may not be adequate for good
  turf development.  Potassium in the soil may become deficient for turf growth
  when high amounts of nitrogen are used in areas not normally deficient in
  potassium.
  
  If possible, base rates and combinations of fertilizer nutrients on the results
  of soil tests.  In the absence of a soil test, apply a complete fertilizer to
  the surface of the seedbed.  Apply a fertilizer with a 1-2-1 (10-20-10, 6-12-6)
  or 1 (8-8-8) ratio at a rate to supply 1 pound of phosphorus per 1,000 square
  feet of lawn.  Grade the seedbed to provide surface drainage away from
  structures, walks and driveways.  A fall of 6 inches for every 40 to 50 surface
  feet is adequate for drainage on sandy soils, provided no pockets or
  depressions exist. Clay or clay loam soils may require twice that slope to
  provide adequate surface drainage.  In some cases, subsurface drainage systems
  may be needed to remove excess water from poorly drained sites. If a
  considerable part of the landscape needs to be filled, use a loam or sandy loam
  soil. Repeated wetting of the filled site will help settle the soil. The final
  step in seedbed preparation is raking the surface to remove large clods and
  stones. At the same time, fill depressions that have developed and level high
  spots.  Walks and driveways should be about 1 inch above the final soil
  surface.  The site is now ready to be seeded, sprigged or sodded. 
  
   5. Conservation and reduced maintenance costs are enhanced by good cultural
  practices.  By some estimates as much as 50 percent of the water used for
  landscape maintenance is wasted through run-off and evaporation. Proper timing
  and method of application will reduce much of this water loss. The most
  important water conserving practice is to water only when grasses show symptoms
  of water stress. Grasses wilt and begin to go off color when under moisture
  stress.  Shrubs and small trees wilt and begin to drop their leaves under
  moisture stress.  Ideally, water shrubs before the first sign of moisture
  stress. When water is needed, thoroughly wet the soil 4 to 6 inches deep by
  applying water slowly or at intervals to avoid run-off.  One inch of water,
  properly applied, will wet most soils 4 to 6 inches deep.  (One inch of water
  is equivalent to 62 gallons per 100 square feet.) During summer months an inch
  of water will meet most plant needs for 4 or 5 days.  But wait until the plants
  (or grass) show moisture stress before watering again.  Early morning dew,
  cooler temperatures or rain may extend the interval between irrigations several
  days.  
  
  6. Mowing is the key to maintaining neat, attractive turf areas.  Low
  maintenance grasses such as buffalograss require lrecycle plant nutrients. 
  When clippings are picked up, they can be composted or used for mulch in
  gardens. During hot, dry conditions raise mowing heights to reduce water needs. 
  Grass mowed at 2 to 3 inches maintains a deeper root system than grass mowed at
  1 inch.  Supplemental water needs are reduced with more effective use of water
  in the soil by deep rooted grasses.  Mow St. Augustine, bluegrass and tall
  fescue lawns at 3 inches during drought conditions.  Do not mow bermudagrass
  and zoysia higher than 2 inches. 
  
  7. Thatch, the organic layer between the soil and the green leaves, can slow
  water movement into the soil and cause excess run-off. Thatch accumulation
  results from heavy fertillizing, improper mowing practices, over watering and
  frequent pesticide use. Aeration and thatch removal increase water penetration
  and reduce run-off.  Under some conditions wetting agents (surfactants) improve
  water penetration in a heavily thatched lawn. Water movement into the root zone
  is even more difficult where compaction develops. Aeration of compacted soils
  once or twice a year helps break up the compacted layer and increases water
  penetration.  Aeration also reduces run-off from sloping sites.  
  
  8. In soils containing high levels of sodium salts, gypsum can aid water
  penetration.  Soil test information available through county Extension agents
  can reveal the presence of high levels of sodium.  Like the other three factors
  affecting water use, the quality of the water used can influence  the amount of
  water needed to keep a turf healthy. Where salt is a problem, it is important
  to thoroughly wet the soil during each application. Light, frequent
  applications of water high in salts result in an sccumulation of salts near the
  surface. Thorough watering helps move the salts below the root zone of grasses. 
  
   Watering Lawns and Plants During a Drought
  
    1. If water is rationed during a drought, give priority to shrubs that are
  more
  expensive and harder to replace than grass and annual plants.  
  
  2. During a severe drought when outside watering is prohibited, water plants
  with "gray water" saved from bathing, dishwashing and clothes washing, if this
  is permitted by the city or local health department.
  
        Special Considerations for Agricultural Producers
  
   In addition to the precautions and responses covered in the previous pages,
  the agricultural producer will want to consider the following measures.
  
   Developing a Crop Water Management Plan 
  
  Develop a water management system before you are faced with a drought
  situation.
  
   1. Water Use Efficiency
  
      In areas where water supply is limited or expensive, it is economically
  important for farmers to attain high water use efficiency as well as high
  yields. Water use efficiency values can be calculated in several ways and
  should be clearly defined to avoid misinterpretation.  Water use efficiency for
  a crop and irrigation system can be expressed as crop yield (pounds) per unit
  of water applied to or actually used by the crop (acre-inches).
  
    2. Rainfall Patterns
  
     Average monthly rainfall data can be misleading because large variations
  occur.  Therefore, percent probability that a certain rainfall amount will
  occur is a better way of assessing risk. Dryland crops should be grown during
  periods of high rainfaing widely practiced on drought tolerant crops to take
  advantage of expected rainfall.
  
  1. Sorghum 
  Sorghum has good ability to adjust to water stress.  Sorghum requires 13 to 24
  inches of seasonal water use (evapotranspiration) from precipitation, stored
  soil moisture and irrigation to achieve grain yields of 3,000 to 6,700 pounds
  per acre.
  
   Dryland sorghum yields an average of about 1,600 pounds per acre, although
  yields of up to 3,000 pounds per acre are not uncommon during high rainfall
  years.  Pre-plant irrigation is often not needed and may be inefficiently
  applied, especially when using conventional graded furrow irrigation systems.
  The same amount of water may be more efficiently used if applied at later
  stages of crop growth. 
  
    Conservation tillage can reduce the need for pre-plant irrigation of sorghum
  through improved soil moisture storage. Irrigations should be timed to avoid
  water stress during periods of peak water use (boot, heading and flowering
  stages) to achieve reasonably good yields and maximum irrigation water use
  efficiency. Two well-timed seasonal irrigations of 4 inches per application or
  the equivalent are adequate in normal years for good yields of medium maturity
  hybrids.  Saving irrigation water by withholding a 4-inch rrigation reduces
  sorghum grain yields by only about 10 percent during the early 6- to 8-leaf
  stage but by almost 50 percent if withheld at the heading and bloom stage.
  
  2. Corn
  
  Corn is much more sensitive to water stress than sorghum, wheat or cotton. 
  Corn is planted earlier than sorghum and typically allows more efficient use of
  the May-June wet season than sorghum.  The early planting date required for
  corn increases the need for  pre-plant irrigation for stand establishment.  The
  total seasonal water use to achieve any corn grain yield is about 13 inches. 
  Pre-plant irrigation is often necessary. Drought seasons require one or two
  additional irrigations. Moisture stress caused by low soil water availability
  or hot, dry conditions during the flowering stage (which includes tasseling,
  silking and pollination) can severely restrict corn yield. Reduced irrigation
  of corn has generally resulted in significant yield decreases. Planned water
  deficits into the stress range are not recommended and may be feasible only on
  soils with moderate to high water storage and during the early vegetative or
  grain ripening stages. Reduced acreage, rather than reduced irrigation, offers
  the best way to
  adjust corn irrigation to limited water supplies.
  
  
  3. Wheat
  
     Winter wheat is a major drought-tolerant crop that grows vegetatively during
  the normal dry period from fall to early spring and develops grain during a
  period of increasing spring rainfall. Wheat is normally planted around October
  1 and requires available soil moisture from irrigation or precipitation for
  germination and early growth.  Wheat also should receive one late fall
  irrigation followed by two to three spring irrigations for high grain yields.
  One additional early irrigation (together with additional applied fertilizer)
  is usually needed for early planted wheat that is grazed and also managed for
  grain production. The highest wheat yield response to irrigation, deficits and
  application.
  
  Early fruit set is important in cotton production.  However, the production,
  placement and retention of fruiting sites are sensitive to soil water
  availability.
  Under dryland conditions, expected lint yields are in the range of 250 to 300
  pounds per acre. Cotton requires more than 13 inches of seasonal water use to
  produce appreciable lint yields. High levels of water application can decrease
  lint yield by causing excessive vegetative development and fall immaturity. A
  pre-plant irrigation of 4 inches is usually advantageous, especially if spring
  rainfall is not adequate, but heavier pre-plant irrigations are not warranted.
  Cotton has the ability to overcome moisture stress at most growth stages if
  water becomes available and low temperatures do not limit growth. The most
  critical period for irrigation is early to mid-bloom.  If water is available, a
  second irrigation should be applied at peak to late bloom. 
  
  Developing and Improving Vegetative Cover
  
    1. Good cover (standing vegetation and mulch) lessens the impact of rain that
  dislodges soil particles, and thus reduces the amount of sediment in surface
  run-off. Good cover also slows the movement of run-off so that more water soaks
  into the soil and more sediment is deposited on the grazing land rather than
  being carried into streams or ponds. Vegetative cover also entraps manure and
  prevents pollution of streams with animal waste. 
  
    2. Best management practices for preventing nonpoint source pollution from
  grazing lands include locating animal holding pens and feeding areas away from
  streams
  and other hydrologically sensitive areas, and establishing and maintaining good
  vegetative cover.
  
    3. The amount and type of vegetation present significantly influence the rate
  of infiltration of water.  Standing vegetation and a mulch or litter layer
  increase infiltration.  Organic matter in the surface soil improves soil
  aggregation, making it easier for water to move  through the soil. 
  
  4. Pores in the soil created by plant roots increase the rate at which water
  can enter the soil by providing pathways for water movement.  Long-lived,
  perennial bunchgrasses have deeper root systems than sodgrasses and allow water
  to move deeper.
  
    5. The height of grass also affects water movement.  Water moves more rapidly
  across closely grazed grass than grasses left with several inches of stubble. 
  
   6. If the watershed has been severely overgrazed, the vegetative cover will
  need to be improved by controlling undesirable plants such as broadleaf weeds
  and shrubs and/or seeding desirable plants.
  
     Maintaining Vegetative Cover
  
  1. If at least 10 to 15 percent of the desirable vegetation is present, the
  most
  practical and economical way to maintain a desirable vegetative cover is
  through 
  proper grazing management. The key to proper grazing management is to balance
  the number of grazing animals with the forage produced.  The proper balance
  will leave a sufficient amount of plant residue to maintain stored food
  reserves, plant vigor, a healthy root system and seed production of the desired
  plants. It also allows seedlings to become established.
  
   2. For planning purposes, an appropriate long-term stocking rate may be
  determined
   based on the "take half and leave half" rule of thumb.  However, a more
  realistic
  approach is to manage the grazing stocking rate so that a given amount of
  residue is left prior to resumption of growth in the spring. The amount of
  residue required
  will vary according to the area of the state and the vegetation types. For
  example,
  300 pounds of plant residue may be adequate for a semi-arid area with
  short-grass
  vegetation, while 1,200 pounds of residue may be required in a more humid area
  with
  tall-grass vegetation.
  
  3. It also is important to properly distribute animals over the grazing land.
  Poor distribution may result in extreme overgrazing of one area and little use
  of another in the same unit.  Often these overgrazed areas are located near
  water, thus increasing the potential for pollution. Practices which contribute
  to proper grazing distribution include the development and strategic placement
  of water sources, construction of fences, strategic location of salt and
  feeding sites, building of trails, fertilization, prescribed burning and spot
  seeding.
  
  4. Plants benefit from periods of no grazing.  Deferment from grazing is
  particularly useful on areas where vegetation needs to be improved. 
  
  
  5. Planned grazing systems divide an area into two or more grazing units to
  allow
  periods of grazing and  rest from grazing in a sequence determined by
  management
  objectives, physiological needs of the plants and the design of the system.
  Grazing systems may include as few as 2 or as many as 30 or more grazing units.
  Some temporary soil compaction may occur with systems that concentrate animals
  in a
  small area for short periods of time.  However, if the period is short, the
  soil
  will recover rapidly from the compaction.  A planned grage plants and water
  quality. 
  
       Managing Salinity 
  
    Salinity problems normally occur in arid or semi-arid climatic regions.  
  Salinity is a major nonpoint source pollutant in the west as irrigation return
  flows can carry dissolved salts into waterways. In humid climates, soluble
  salts are generally eached downward through the soil profile where they cannot
  cause problems.  
  
  In general, accumulation of salt results from water evaporation at the soil
  surface. This condition can render land vegetatively nonproductive, and may
  lead to nonpoint source pollution through erosion and sedimentation.  Further,
  the salt concentration may run off during a storm and affect adjacent lands. 
  These problems normally occur where either surface seep areas appear or where a
  high water table exists in the soil profile. Sometimes rainfall moves through
  the ground to the water table or to a barrier above the water table.  Here it
  accumulates and moves laterally, often parallel with the land slope, toward an
  outlet or low point in the landscape.  It then forms a wet weather or saline
  seep.  During the summer or periods of low rainfall, such seepage spots may
  completely dry out.  Only detailed analyses of borings, soils and surveys can
  establish the source and amount of groundwater contributing to seep areas.  
  
    1. Irrigated land in arid areas sometimes must be drained to prevent or
  reduce salinity problems. Topographic surveys and subsurface investigations
  should be made to obtain information on the soils, geology and water table
  elevations.  These data are the basis for determining the extent of the problem
  and for setting design parameters.  
   
   2. Plant nutrients and pesticides should be applied in such a manner as to
  limit the potential for contamination of surface and groundwater supplies by
  outflow from
  drainage systems.
  
   3. One alternative treatment is to establish permanent salt tolerant species
  such as bermudagrass, aikali sacaton, gramas and kleingrass.  Salt tolerant
  species will
  allow a vegetative cover where bare ground would otherwise lead to water
  quality
  problems.
  
  4. Cropping with salt tolerant, seasonal species such as cotton or small grains
  assists in addressing the problem of saline soils.  Planting high water use
  crops
  such as alfalfa, four-wing saltbush or trees above a seep area helps control
  the
  amount of moisture that accumulates.
  
  5. Organic or inorganic additives to the soil surface will increase water
  infiltration. This will allow water to force dissolved salts below the root
  zones
  and prevent further concentration of salts on the soil surface. Organic
  amendments
  include cotton burs and gin "trash" that may be obtained from cotton processing
  facilities. Inorganic agents to increase soil tilth include gypsum or calcium
  sulfate. 
  
  6. Land alterations are sometimes used to alleviate salinity problems.  Such
     constructed systems have a place in salinity control, but use caution when 
     implementing them.  In some cases, altering the land surface by smoothing or
     grading may eliminate the effects of the problem by confining the seep area
  or
     providing natural surface drainage.  Practices such as closed-end terraces
  or
     basin terraces which impound water can be used on areas with minimal
  seepage,
     but should be scrutinized where they might contribute to problems associated
     with salinity of the site. 
  
  7. A surface drainage system may be the least expensive alternative, but
  potential
     maintenance problems and obstructions to farming operations should be
  onsidered. 
     Maintaining water quality of any discharge waters is of utmost importance. 
  Most
     subsurface drainage uses corrugated plastic tubing installed with a
  synthetic        filter envelope.  Again, as with any other drainage system, an
  adequate outlet
     is imperative, especially considering the discharge water quality in
  comparison
     to receiving waters. 
  
  8. Irrigation water management is important on saline soils.  Salt accumulates
  in soils because of salts in irrigation water or the presence of a high water
  table. To prevent harmful accumulation of salts in soils irrigated with saline
  water, an additional quantity of water, above that required for the crop, must
  be passed through the root zone to leach salt from the soil.  A high water
  table contributes to salt accumulation because capillary action causes water
  and soluble salts to rise to the soil surface.  There the water evaporates,
  leaving behind salt deposits.  Enough water must be applied periodically to
  leach out accumulated salts without excessive waste of water.  If a seep area
  could be made worse by applying liquid agricultural waste, proper management
  must be used, including nutrient management.
  
  Earthquakes
  
    The crust of the earth is made up of seven masses called tectonic plates. 
  They are in steady motion.  Accumulated stress builds up from the continental
  plates grinding, sliding or colliding against or slipping under each other. 
  Pressure is released in a powerful explosion of energy that fractures the
  earth's surface, shakes the ground, causes the ground to roll, liquefies some
  soil and generates
  giant water waves. When an earthquake will unleash its force remains
  unpredictable.
  Preliminary cracks may send off foreshocks before a main fracture. These
  foreshocks
  can occur months or minutes before the rapid onset of the earthquake. An
  earthquake
  lasts for seconds or minutes, while aftershocks may occur for months after the
  main earthquake. Powerful and widespread ruptures or shaking ground can cause
  buildings to move off their foundations or collapse; damage utility lines,
  other structures and roads; set off fires; and threaten the lives of people and
  animals.  It is the damage to structures that presents the greatest risks to
  life and property. 
  
    Earthquakes create a trigger for other natural hazards such as landslides,
  tsunamis, avalanches, fires and flash floods. The greatest likelihood of major
  earthquakes is in the western United States, particularly along the San Andreas
  Fault in California and up the Alaskan Coast, in the New Madrid Fault Zone in
  the Midwest, and in a few pockets on the East Coast, particularly in South
  Carolina
  and New England. There is no seasonal or yearly cycle of occurrence.
  Earthquakes can happen at any time. Major earthquakes appear to occur in cycles
  of between 50 and 275 years. Earthquakes are measured in intensity of ground
  vibrations, the 
  elasticity of buildings and tructures, and how well structures are connected to 
  their foundation, falling or collapsing objects and structures accompany
  earthquakes. Structural instability, such as dam failures, can trigger flash
  floods.  Fires have been the greatest cause of damage in the past. Offshore
  earthquakes may cause tsunamis.
  
             Preparing for an Earthquake
  
    In addition to precautions outlined in the sections on General Family
    Preparedness, Residential Fires and Hazardous Material Accidents, you
    need to take the following steps.
  
    1. Become familiar with earthquake terms.
  
      Aftershocks: Tremors that occur in the hours or days after the initial     
  earthquake shaking is over.
  
      Epicenter: The place on the surface of the earth directly above an
  earthquake's
      first movement (focus).
  
      Fault: A fracture in the earth's crust along which rocks have been
  displaced.
  
      Focus: The point beneath the surface of the earth where the rocks first
  break
      and move, beginning the earthquake.
  
      Intensity: An indication of an earthquake's apparent severity at a specific
      location, based on its effects on people and structures.
  
      Magnitude: Size of an earthquake determined from the size of the seismic
  waves
      it generates as recorded by seismographs.
  
      Mercalli Scale: The scale used to measure the strength of an earthquake as
      determined by people's eyewitness observations.
  
      Tidal wave: This is a misnomer for a tsunami.  Tidal waves occur from the   
          interaction of the moon and large bodies of water.  Waves you see
  rolling into the ocean shore every day are tidal waves.  Tsunami: A seismic sea
  wave.  An unusually large wave (or series of them) produced by an undersea
  earthquake or volcanic eruption.
  
    2.  Safeguard your home by:
  
      Bolting bookshelves, water heaters and cabinets to wall studs. Anchoring
  things so that they will not move or fall during an earthquake is the most
  important thing you can do to make yourself safe.  Keeping things in place also
  means they will not break. 
  
    3. There are many ways to make the contents of your home and workplace less
  hazardous. Move cabinets and tall furniture so that if they fall they are not
  likely to hit people. Use steel angle brackets to anchor them to studs in the
  wall. Put heavy or breakable things on bottom shelves.  You can even put
  "fences" or restraining wires to keep items from falling off open shelves.  Put
  child-proof or swing-hook latches on bathroom and kitchen cabinets.  At work,
  put strong latches on cabinets where hazardous items are stored. Use screw-eyes
  or tongue-in-groove hangers to mount mirrors or pictures instead of hanging
  them on nails.
  
      Preparing for an Earthquake
  
      Be sure that ceiling fans and light fixtures are well anchored or have
  earthquake safety wiring. Anchor typewriters, computers, televisions, stereos
  and like items with heavy duty Velcro, at home and at work. Strap your water
  heater to anchor it to wall studs.  You can buy metal strapping, called
  plumber's tape or strap iron, in  hardware stores.  Use it to strap the heater
  at the top and bottom.  This not only preserves your best source of water but
  also significantly reduces the fire hazard in your home by preventing a broken
  gas line. Do not assume that anything is too heavy to move in an earthquake.
  When the ground is going up and many injuries occur when people act on their
  impulse to run. Train yourself to take cover where you are. 
  
    Responses Inside Buildings During an Earthquake
  
    For most of us the biggest danger in an earthquake is not from a building
    collapsing, but from things inside the building falling or flying around
  while
    the building is shaking. Hazards found inside buildings include overhead
  lights,
    ceiling tiles, cabinets, windows, furniture and equipment. 
  
    If an earthquake happens, the best thing to do is:
  
     1. Drop, cover, and hold on. Get under a table. If there are no tables, get  
         under or down between rows of chairs or against inner walls.  
  
     2. Do not stand in a doorway.  Buildings today have so much partitioning,
  much
     of which is temporary, that many doorways are actually weak points. 
  Doorways
     are not a good solution in a group situation either.
  
    3. If you have nothing to get under, sit down against an interior wall or
  next to       a chair, holding on if possible. 
  
    4. If you are in bed, it's best to stay there, hold on, and pull the pillows
  over
       your head for protection.
  
    5. If children are in another room, take cover in the closest safe place and
  call
       to them to do the same. Children will need you alive and unhurt after the
       earthquake. Avoid the urge to run to protect your children, as that puts
  you
       in more danger of being hurt or injured. 
  
      Responses if You are Outside During an Earthquake
  
    1. Outside, get away from buildings, walls, trees and power lines. If you
  cannot
    get clear of hazards, getting back inside a building is better than staying
  on
    the sidewalk.  Sidewalks next to buildings are among the worst places to be.
  
    2. In a car, ease off the accelerator and slow down carefully.  Do not stop
  on or
    under overpasses and bridges if you can avoid them.  Be aware of what traffic 
        around you is doing and act accordingly.
  
   3. If you live in coastal areas, be aware of possible tsunamis.
  
                 After an Earthquake
  
    1. Take basic precautions immediately after an earthquake.  In addition to
  those
       outlined in the General Family Preparedness, Residential Fires and
  Hazardous
       Materials Accidents sections you should:
  
       Expect aftershocks. Avoid using vehicles except in emergencies. 
   
    2. Check yourself for injuries and protect yourself by putting on shoes, work 
     
       gloves and any other protective gear at hand. 
  
    3. If the electricity is off, turn on a flashlight.
   
    4. Once you are sure that you're all right, check the people around you for
       injuries. You might ask loudly, "Is everyone okay?"  This will also help
  calm
       people. The types of injuries that happen most often in an earthquake
  include
       cuts, bruises, fractures and physiological shock. 
  
    5. Check the entire building for structural damage and chemical spills. 
  Refer to
       the section on Hazardous Materials Accidents for further response
  information.
       Check chimneys for cracks and damage. The initial check should be made
  from a
       distance. Have a professional inspect the chimney for internal damage that 
     
       could lead to fire. 
  
    6. Right after an earthquake, hang up your phone.  If the receivers are
  shaken   
       off the hooks, these lines register as "open" in the system and it
  overloads.  
       You can help restore telephone service by hanging up your phone.
  
        Special Considerations for Agricultural Producers
  
    In addition to animals right after an earthquake.  Aftershocks are quite
  frequent after large earthquakes, and further increase the fear and skittish
  reactions of animals.  The best thing to do for animals after an earthquake is
  to get them out in the open, to open pasture or rangeland.  Let the animals run
  free.  Do not
  attempt to rope or chain large animals such as cows and horses because they may
  injure or kill themselves if an aftershock occurs and they try to run. Get
  animals out of barns or buildings that may have been damaged in an earthquake.
  Barns are especially susceptible to earthquake damage.  Large beams and rafters
  may not be well secured, thus making the barn subject to collapse during
  aftershocks. Hay bales and large equipment may be tossed around and come
  tumbling down on animals and people inside barns.  Immediately open the doors
  and let the animals out.  It's easier to recover a live animal than replace a
  dead one. Ensure that mechanical equipment has not been turned over or damaged. 
  If there is danger of electrical shock, turn off the main electrical circuit
  breaker or fuse. If you smell gas or suspect a gas leak, turn off the main
  valve. Check fence lines and posts.  You may need to build a make-shift yard
  from temporary posts and fencing.  Then repair/
  rebuild the regular fencing, and open the temporary yard when completed.  If
  animal carcasses need to be disposed of refer to the General Family
  Preparedness, Special Post-Disaster Considerations section for appropriate
  handling.              
  
       Residential Fires
  
    Fire safety and prevention are important for everyday emergencies,
    but they are crucial during disasters.  More than 6,000 Americans die
    and 100,000 more are injured by fires each year.  Fire spreads
    quickly.  A fire's heat is more dangerous than the flames; inhaling
    super hot air can sear your lungs.  Fires produce poisonous gases
    that make you drowsy and disoriented.  In addition to those measures
    outlined in the General Family Preparedness section, the following
    fire specific measures should be followed.
  
              Fire Safety and Prevention
  
    1. Install smoke detectors in your house or apartment. Place detectors on
  every
       level of your house:  outside bedrooms at the top of open stairways or the
       bottom of enclosed stairs -  near (but not in) the kitchen. Clean smoke
       detectors regularly and replace batteries once a year. 
  
    2. Plan escape routes with your family. See the General Family Preparedness
       section of the Handbook. 
  
    3. Clean out storage areas.  Don't let trash accumulate. 
   
    4. Check electrical wiring. Inspect extension cords for frayed or exposed
  wires
       or loose plugs. Do not overload extension cords or outlets.
  
    5. Never use gasoline, benzine, naptha or similar liquids indoors. Never
  smoke
       near these flammable liquids. Safely discard all rags or materials soaked
  in   
       flammable material after use. 
  
    6. Check heating sources.  Make sure they are clean and in working order.
  
    7. Alternative heating sources such as wood, coal and kerosene should be used
       carefully.
  
    8. Make sure that home insulation is not in contact with electrical wiring.
  
    9. Know where your gas meter and central electrical panels are so you can
  shut
       them off in an emergency. If you shut off your gas line, allow only a gas
       company representative to turn it on again to make sure it is done
  properly.
  
    10. Ask your local fire department to inspect your house for fire safety and
        prevention. 
  
    11. If you live in wildland areas, your house could be a target for wildfire.
        Call local authorities and get information about wildfires in your area.
        Do not install an untreated wood shake roof. Make your landscape fire
  safe by
        removing excess brush and undergrowth, planting fire resistant plants,
  and
        pruning trees of low branches. 
  
  
  
             What to Do in Case of a Fire
  
    1. To put out a small fire, take away its air or fuel, or cool it with water
  or fire extinguishing chemicals. 
  
    2. Never use water on an electrical fire. Use only a fire extinguisher.
   
    3. Oil and grease fires occur primarily in the kitchen.  Smother the flames
  with baking soda or salt or put a lid over the flame if it is burning in a pan.
  
    4. Small fires can be controlled with water or fire extinguishers, but do not
  try to put out a fire which is getting out of control.
  
    5. If your clothes catch on fire, stop, drop and roll until the fire is
  extinguished. Running only makes the fire burn faster. 
  
    6. Sleep with your door closed.  If you wake up to the sound of a smoke
  detector, feel the door before you open it. If the door is cool, leave
  immediately.  Be prepared to bend low or crawl.  Smoke and heat rise, and the
  air is cooler near the floor. If the door is hot, escape through a window.
  
     After
  
    1. Ask your insurance agent about estimates and loss coverage.
  
    2. Do not enter a fire-damaged building unless authorities have given you
  permission.
  
    3. When entering a building, be watchful for signs of heat or smoke because
  they may be
       signs of smoldering remains of fire.
  
    4. Have an electrician check your household wiring before the current is
  turned back on.  Do not attempt to reconnect any utilities yourself.
  
    5. Beware of structural damage.  Roofs and floors may be weakened and need
  repair. 
   
    6. Discard food, beverages and medicines that have been exposed to heat,
  smoke or soot.
  
    7. If you have a safe or strong box, do not try to open it.  A safe or fire
  proof box can hold intense heat for several hours.  If the door is opened
  before the box is cooled, the entering air combined with the high internal
  temperature may cause the contents to burst into flames. Refer also to the
  General Family Preparedness section.
  
          Floods  
  
    Floods are the most common and widespread of all natural hazards.
    Some floods develop over a period of days, but flash floods can
    result in raging waters in just a few minutes.  Even very small
    creeks, gullies, culverts, dry streambeds or low-lying ground that
    may appear harmless in dry weather can flood.  Wherever you live, be
    aware of potential flooding hazards.  If you live in a low-lying
    area, near water or downstream from a dam, you must be prepared for
    floods.  In addition to the information provided here, also refer to
    the General Family Preparedness section. 
  
           Preparing for Floods and Flash Floods
  
    Some simple advance preparation will help you be ready for possible
    floods in your area. 
  
    1. Know the flood warning system in your community and be sure your family
  knows the warning.  Instruct family members in emergency procedures during a
  flood warning. If you live in an area subject to frequent or sudden floods,
  especially flash floods, you may wish to have family flood drills.  Assign each
  family member an emergency task such as gathering emergency supplies, turning
  off utilities, or
  listening to the radio for instructions.  
  
  2. Flood proof your buildings. Install check valves in sewer traps to prevent
  water
  from backing up in sewer drains. Seal cracks in walls and floors with hydraulic
  cement.  
  
      Watch for these these fire hazards on your property:
                        -     Broken or leaking gas lines
                        -     flooded electrical circuits,
                        -     submerged furnaces or electrical appliances
                        -     flammable or explosive materials coming from 
                              upstream.
  
    5. Before floodwaters crest, turn off the main power switch if you think the
  electrical circuits are going to be under water. Never Touch The Switch While
  You Are Wet Or Standing In Water.  Do not turn the electrical system back on
  until it has been inspected by an electrician. 
  
  6. Know what a river height forecast means for your property especially how far
  your property is above or below expected flood levels. 
  
  7. Know where to go in case of flooding. Remember that you must seek higher
  ground as quickly as possible, on foot if necessary. 
  
   8. If you are camping, know how far your campsite is above nearby waterways.   
     
  Know how to seek higher ground. Stay out of unknown water paths such as dry
  creeks or river beds. If advised to leave the area, do so immediately.
  
    9. Refer to the General Family Preparedness section of this Handbook for
  additional steps to take.
  
     Building Dikes To Prevent Minor Surface Flooding
  
    Standing water from melting snow or heavy rains can flood basements and
  damage yards, wells, feed supplies, machinery and other property.  Flooding is
  more apt to occur in areas with poor surface drainage systems or ice dams.  A
  1- to 3-foot high sandbag earth dike offers protection from shallow flooding
  (water depth less than 3 feet).  Contact a construction firm, lumber yard or
  Civil Defense officials for information on where to buy sandbags in the area. A
  sandbag dike can be constructed as follows: 
  
    1. Select the site for the dike, making the best use of natural land features
  to keep it as short and low as possible.  Avoid trees or other obstructions
  which would weaken the structure.  Do not build the dike against a basement
  wall. Leave about 8 feet of space to maneuver between the dike and buildings.
  
    2. Remove ice and snow (down to the bare ground if possible) from a strip of
  land about 8 feet wide. 
  
    3. Fill and lap sandbags. Fill bags approximately half full of clay, silt or
  sand.  Do not tie. Alternate direction of bags with bottom layer lengthwise of
  dike. Lap unfilled portion under next bag. Tamp thoroughly in place.  Build the
  dike three times as wide as it is high. 
  
  4. Seal the finished dike to increase its watertightness.  To seal the dike:
  Spread a layer of earth or sand 1 inch deep and about 1 foot wide along the
  bottom of the dike on the water side.  Lay polyethylene plastic sheeting so
  that the
  bottom edge extends 1 foot beyond the bottom edge of the dike over the loose
  dirt.  The upper edge should extend over the top of the dike.  (This plastic
  sheeting, available from construction supply firms, comes in 100-foot rolls and
  is 8 or 10 feet wide.) Lay the plastic sheeting down very loosely so that the
  pressure of the water will make the plastic conform easily with the sandbag
  surface. If the plastic is stretched too tightly, the water force can puncture
  it. Place a row of tightly fitting sandbags on the bottom edge of the plastic
  to form a watertight seal along the water side. Place sandbags at about 6-foot
  intervals to hold damp or flooded basements.Leaks in basements may be caused by
  cracked walls, improper grading, water in window wells or water pressure under
  floors. 
  
  Cracks
   Watertight concrete is important to prevent water seepage in the basement. 
  Fill cracks when the soil is dry, so cracks will be dry. It is best to fill
  cracks when there is no artificial heat in the basement so thin layers of
  mortar can cure. 
   1. Wide cracks (? inch or more).  Shape the crack like a V with a star drill
  or cold chisel.  Fill with mortar. Chisel out the sides of the crack to make a
  V opening about 1 inch deep and 1 inch wide at the surface. Coat the crack with
  a creamy mixture of cement and water.  With a trowel immediately fill the
  opening with a 1:2 mixture of cement and sand mortar (one amount of cement to
  two amounts of sand mortar).  Or use a chemically  treated cement available at
  hardware or building supply stores.  
  
   2. Hairline cracks.  Fill the cracks with a cement base paint.  With a scrub
  brush
  apply a cement wash of Portland cement and water.  Or check for other
  leak-stopping
  materials at your local lumberyard or hardware store. 
  
  3. The ground around foundations should slope away from the house at a rate of
  at least 6 inches in 10 feet.  You should regrade by cutting and filling if you
  notice 
  water standing along foundations, or if the surrounding ground is flat or
  slopes
  toward the house.
  
  4. Carry roof water away from the building by eave gutters and downspouts. 
  Water from downspouts should be carried about 3 feet away from the foundation
  wall. Use a splash block, downspouting or tile drain. Do not direct water from
  the downspouting into the drain around the footing. 
  
  Preventing Leaks in Basements 
    Window Wells 
  1. Check window wells to be sure that surrounding ground ends a few inches
  below the top of the well. 
  
  2. To prevent water seeping down the outer surface and under the well, compact
  several inches of dirt around the well.
  
  3. If there is tile around basement footing, dig a post hole inside the well to
  this tile.  Fill with clean gravel.  
  
  4. If there is no tile around footing, improve drainage by laying drain tile
  from the bottom of the window well to a lower point in the yard.  
  
  Basement Floors 
  
    Water pressure under concrete basement floors may cause them to leak or
  buckle.  
    To relieve this pressure:
  
    1. Build a sump so water can run into it and be pumped out.
  
    2. If there is a layer of clean gravel under the floor, drill a hole in the
  side     of a floor drain.  This will allow water to flow through the gravel to
  the drain,    and will relieve the pressure under the floor. 
  
    3. Leaks sometimes can be diverted through concrete lined channels below or
  above    floor level. Make a channel by chipping away floor and smoothing it
  with mortar,    or by  building a ditch above floor level.  Carry the channel
  around the wall to    a floor drain.
  
    Cleaning Up After a Flood Setting Priorities
  
    Priorities will vary with the kind and seriousness of damage. Buildings may
  not    be habitable during repair. 
   
    1. Examine building structure.  Check foundations for settling, cracking or
    undermining.  Examine walls, floors, doors and windows to determine what
  repairs     are necessary. You may want to repair only temporarily until
  extensive work can
    be done.
  
    2. If basement is flooded, start pumping the water and water system.
    3.  Shovel out mud and silt before it dries. 
  
    4. Before they dry, wash down flooded walls and floors with a hose.  Start at
      upper limit of flooding and work downward.  
   
    5. Scrub and disinfect walls and floors.
  
    6. Start the heating system if possible to speed up drying.  Before operating
  it,
       the heating system may need to be cleaned, dried and reconditioned.  Make
  sure
       chimneys are clean before starting system. 
  
    7. Dry out walls and floors.  If necessary for proper drying, strip walls
  open up
       to water level.  Drill holes in exterior siding.  Complete drying may take
       months.
  
    8. Repair buckled walls and floors.
  
     9. Clean and dry household items, furniture, carpets, clothing, dishes and   
            bedding. Disinfect when necessary. 
  
     10. Treat items for mildew as needed.
  
     11. Care for damaged trees, shrubs and lawn.
  
     12. Repaint, repair, refinish as necessary. 
  
        Salvaging Sewing Machines and Sergers
  
   Most damage to flooded sewing machines and sergers is caused by rust. 
   Even if the machine was not submerged, check for rust caused by general
  dampness.
   Rust develops quickly on highly polished, machined or plated surfaces. 
  
    1. If the equipment was submerged, the machine (head and controls) or the
  serger should be serviced by a dealer or professional sewing machine/serger
  repair person
  within 10 days if possible. 
  
    2. Try to prevent as much damage as possible by drying equipment quickly. Use
  a hand-held hair dryer to help dry interior parts. Dry attachments with a soft
  cloth or a hair dryer. Rinse attachments and removable metal parts in dry
  cleaning solvent or a light machine oil. Oil replaces water and protects the
  metal.
  
    3. Oil interior parts to protect them.  Put a few drops of machine oil on
  each moving part and operate the sewing machine or serger by hand for several
  minutes to
  distribute oil. If the equipment has been submerged, do not use the motor and   
     
  controls to operate the equipment until they have been inspected by a dealer or
  a
  repair person.  
  
    4. If the sewing machine, serger or attachments have already begun to rust,
  follow preventive measures as above.  Then rub rusted parts with very fine
  steel 
  wool and reapply a coating of oil. 
  
   5. If the equipment cannot be serviced within 2 weeks, be sure a light film of
  oil
  remains on the parts. Store equipment in a large plastic bag until serviced to
  protect other surfaces from leaking oil. Place a chemical dehumidifier in
  the bag with the machine to absorb any residual moisture.
  
   6. If equipment and controls were not submerged, professional servicing may
  not be
  necessary. Follow rust prevention measures for metal parts and then operate the
  equipment with the motor. If the equipment works properly, remove excess oil
  from attachments and other removable parts with a soft cloth.  To remove excess
  oil from interior metal parts and thread-handling mechanisms sew/serge through
  scrap
  fabrics until no more oil is absorbed into fabric. 
  
  Cleaning Flood-soiled Pillows and Mattresses
  
    Mattresses
  
    1. A good innerspring mattress should be sent to a commercial renovating
  company. 
       Renovation is too difficult to do at home.  Ask about the cost of the
  work. 
       It may be less expensive to buy a good reconditioned or new mattress.
  
    2. If a mattress must be used temporarily, scrape off surface dirt and expose 
           mattress to sunlight to dry as much as possible.  Cover mattress with
  a rubber
       or plastic sheet or mattress cover before using it.  
  
    3. If you decide to keep a flood-soiled mattress, it should be sterilized.
  This
       must be done at a sterilizing plant such as a mattress company or a state
       hospital. Ask your local public health department or county Extension
  agent
       for information on mattress sterilizing plants in your area. Have
  mattresses
       as dry as possible before taking them to a sterilizing plant.  Use crop
  drying
       fans or household fans to speed up the drying process. 
  
    Feather Pillows
   
     1. For feather pillows, if ticking is in good condition and does not contain
  red or yellow stains, wash feather and ticking together. Brush off surface
  dirt. Wash in machine or by hand in warm (not hot) suds 15 to 20 minutes.  Use
  a disinfectant, following product directions for use.  If using an automatic
  washer, wash no more than two pillows at one time. If washing by hand, rinse at
  least three times in clear warm water. Spin off water or squeeze out as much
  water as possible.  Do not put pillows through a wringer. Dry in an automatic
  dryer at moderate heat setting.  Put several bath towels in the dryer with the
  pillow to speed up drying.  Allow about 2 hours.  Or dry pillows in a warm room
  on a sweater drying rack with a fan on them.  Shake and turn pillows
  occasionally to fluff feathers and hasten drying.  Or hang pillows on a
  clothesline by two corners. Change position end to end and shake occasionally
  to fluff feathers and speed drying. 
  
  2. If ticking is not in good condition or is stained with red or yellow mud,
  wash
  feathers and ticking separately. Find or make a bag of light weight, firmly
  woven
  fabric such as muslin.  The bag should be two to three times larger than the 
  ticking. Open one edge of the ticking. 
  
  Radiological Accidents
  
  Radiation is energy in the form of waves or particles and is part of our
  everyday lives.  Our planet receives radiation from outer space and from the
  sun. Other naturally occurring radioactive materials are present in the soil,
  in the  structures where we live, and in the food and water we consume.  These
  natural forms of radiation are referred to as "background radiation." 
  Radioactive materials also are a source of fuel for nuclear power plants. 
  While the history of such plants in the United States has been generally safe,
  residents living near power plants should know what preparations and responses
  are appropriate to take in the event of a radiological accident.  In addition
  to the information in this section, also refer to the General Family
  Preparedness section. 
  
  
  
         Radiation Types
  
  
    The three basic forms of radiation are:
  
    1. Alpha particles can be stopped by a single sheet of paper or a few layers
  of dead skin.  Therefore, alpha radiation is not an external hazard.  However,
  if the
  source of radiation is within the body, it is the most serious hazard, because
  of
  alpha radiation's greater biological effects on live tissue.
    
  2. Beta particles can be stopped by a few layers of clothing, 10 feet of air or
  a
  half-inch of tissue.  If beta particles are retained in the skin, they can
  damage
  living cells by causing severe skin or eye burns.  They also can damage cells
  in the digestive tract if particles are ingested with food or water.  
  
  3. Gamma rays are similar to x-rays and are the major radiation of concern in
  radiological environments.  Gamma rays are deeply penetrating and can damage   
  body cells.  Although all cells are subject to damage, bone marrow cells and
  cells in the intestinal lining seem to be particularly sensitive.  Gamma rays
  can be shielded to acceptable levels by sufficient amounts of materials. 
  
    Radioactive materials can be released in the form of particles or gases. 
  Both are spread by the wind.  The farther the particles travel, the lower the
  concentration of radioactive material. Contamination is an undesired presence
  of radioactive materials.  In an accident that releases radiation into the
  environment, people, farm equipment, animals, crops and the soil can become
  contaminated. In addition to the following procedures, homeowners and
  agricultural producers also should refer to the section on General Family
  Preparedness. 
  
        Preparing for a Nuclear Power Plant Accident
  
    1. If you live near a power plant, familiarize yourself with the terms used
  to describe a nuclear emergency. Notification of unusual event means a small
  problem has occurred at the plant.  No radiation leak is expected.  No action
  is necessary on your part. An Alert means a small problem has occurred and
  small amounts of
  radiation could leak inside the plant.  You should not have to do anything.
  A site area emergency is a more serious problem.  Small amounts of radiation
  could
  leak from the plant.  Area sirens may be sounded.  Listen to your radio or tele
  vision for safety information.  A general emergency is the most serious
  problem. Radiation could leak outside the plant and off the plant site. The
  sirens will sound.  Tune to your local radio or televistall sirens and other
  warning systems to cover a ten-mile area around the plant. Obtain public
  emergency information materials from the company that operates your local
  nuclear power plant or from your local emergency services office. 
  
  What to Do in a Nuclear Power Plant Emergency 
  
  1. Keep calm.  Not all incidents result in the release of radiation.
  
  2. Stay tuned to local radio or television. Specific instructions will be given
  by
  authorities. Local instructions should take precedence over any advice given in
  this handbook.
  
  3. Evacuate if you are advised to do so. See the section on Evacuation
  Procedures in the General Family Preparedness section.  Keep car windows and
  vents closed; use
  reecirculated air.  
  
  
  4. If you are not advised to evacuate, remain indoors. Close doors and windows.
  Turn off the air conditioner, ventilation fans, furnace and other air intakes.
  Go to a basement or other underground area if possible.  If you must go
  outdoors,
  cover your nose and mouth with a  handkerchief.  
  
  5. Do not use the telephone unless absolutely necessary.  All lines will be
  needed for emergency calls. 
  
  6. If you have just been outdoors, take a thorough shower. Change your clothes
  and 
  shoes. Put the items you were wearing in a plastic bag. Seal the bag and store
  it
  out of the way. Clothes can later be washed as you normally would in the
  washing
  machine.  Any contamination would remain in the water and not contaminate the 
  washing machine. 
  
  7. Put food in covered containers or in the refrigerator.  Food not previously
  in 
  covered containers should be washed first. 
  
  Safety of Home Gardens After a Nuclear Accident
  
  1. Test homegrown produce for radioactive contamination before it is consumed.
  
  2. If you work outside make sure you: Wash hands thoroughly before eating.
  Wear protective clothing that covers all portions of your body while outside. 
  Remove outer clothing before you go inside. Wear a dust mask or a folded, damp
  cloth over your nose and mouth while you work. Avoid dust-producing activities
  as much as possible. 
  
  Recovering Losses and Expenses from a Nuclear Accident
  
  1.  Nuclear power station operators are required to have insurance to cover
  damages
  suffered by the public.  Additional living expenses, loss of farm or business
  income, and physical or property damage are covered.
  
  2. The Federal Emergency Management Agency also may provide funds for temporary
  housing and home repair, as well as other types of assistance.  See the section
  on
  General Family Preparedness for post-disaster assistance information.
  
   Special Considerations for Agricultural Producers
  In addition to the precautions and responses covered in the previous pages, the
  agricultural producer will want to consider the following measures.  
  
  What to Do in a Nuclear Power Plant Emergency
  
  1. Shelter livestock and give them stored feed if advised to do so by
  authorities.
  Some farm buildings provide better protection than others because of heavy
  construction.  Placing earth, hay, sacked feed or fertilizer, concrete blocks
  or
  other materials around exposed shelter walls will increase shielding
  effectiveness. Make sure that adequate ventilation and wood lots offer some
  protection. Cattle could be penned in cattle underpasses or bridges if
  available. Cattle confined in pens shelter each other to a limited extent. 
  Move dairy cattle and goats indoors first because radioactive material easily
  transfers to milk. 
  
   2. Do not add water to covered storage unless it is from a protected source.
  
   3. Protect standing water by covering the surface at the outset of an
  emergency.
  
   4. Cover feed to protect it from falling particles.  Protect haystacks in an
  open
      field with tarpaulins, plastic sheets or similar coverings. 
    5. Poultry are somewhat more resistant to radiation than other farm animals.
       Confined shelters and use of stored feed also lower concern of
  contamination.
       The same feed, water and shelter ventilation measures taken for livestock
       should be followed to reduce the likelihood of contaminated egg and
  poultry
       products.
  
    6. Swine care should follow the steps taken with other livestock.  Water is a 
       primary necessity for hogs, so sure the source is protected. 
  
            Animal Care After a Nuclear Accident
  
    1. Limit the use of feeds to those under cover or protected from
  contamination.
       Grain in permanent indoor storage, hay in a barn and silage in a covered
  silo
       may be considered protected. Rolled bales of hay should be used only when
       absolutely necessary, and only if the outer layers are removed and
  discarded.
       Do not let animals graze until you are notified that forage in your area
  is
       safe. If grazing cannot be avoided, supplementing it with protected feed
  will
       limit ingested contamination. If no stored feed is available, animals can
       survive on water for a period. Make a special effort to prevent dairy
  animals
       from becoming contaminated by providing clean food and water. If possible,
       prevent cattle from drinking from ponds, lakes, rivers and streams. Spring
  and
       well water should be free of contamination. 
  
  2. If you have been evacuated and your absence is longer than the protected
  feed
     sources will last, emergency officials may allow you to reenter the area.
     You must conform to rules regarding emergency workers, including the use of
     protective equipment and instrumentation and limitation of stay. 
  
  3. It is unlikely that even a worst case event would cause the death of any
     animals. Any unexplained illness or death would more likely be the result of
     changes in routines of livestock feeding and patterns of grazing. In the
  event
     of death or illness of an animal contact your State Department of
  Agriculture or
     County Extension agent immediately to assist in diagnosis of the problem. 
  
  4. Soap and water will remove contamination from animal hides. 
  
  5. Wear protective clothing similar to that used in pesticide application.
  
   Recovering Exposed Fruits, Vegetables and Soils
  
    1. Fruit and vegetables may be externally contaminated by radioactive
  particles.
       normal washing of leaves, pods and fruits that are surface contaminated is
       effective in removing contamination. Washing should be done in a place
  other
       than the kitchen to prevent contamination of foods and dishes.
  
    2. Underground crops absorb little radiation. Standard removal and disposal
  may
       be necessary. Planting alternative crops such as cotton or flax instead of
       food crops may be recommended in some situations. Deep plowing will remove
       radioactive substances below the plant root level and prevent plants from
       taking up contaminated substances. 
  
  Monitoring Fish and Marine Life
  
    1. Fish and marine life in ponds may be harvested unless officials determine
  they
    are contaminated. 
  
    2. Samples of water, fish and marine life from open bodies of fresh and
  saltwater
       should be analyzed for contamination. 
  Marketing Animals and Products
  
   1. A buffer zone, called a Food Control Area, will be established around land  
     which may be contaminated.
  
   2. State emergency officials will monitor milk on farms and at points on its
  way
      to market. You will be notified if sampled milk contains radioactive
  materials.
      Milk should be safe if it is from dairy animals that have been adequately
      sheltered and protected. There may be delays in milk pickups which will
      require holding milk for longer periods of time. Be prepared to provide
      alternate storage or some milk may have to be discarded.  
  
  3. Do not destroy animal foods unless storage has made them inedible. 
  
  4. Livestock that have been exposed to external contamination can be used for
  food      if they have been washed well and monitored by authorities prior to
  slaughter.
     Meat animals that have internal contamination cannot be slaughtered until
     officials advise that it is safe to do so.
  
  Tornadoes
  
    Tornadoes are nature's most violent storms and can leave an area
    devastated in seconds.  A tornado appears as a rotating, funnel
    shaped cloud, striking the ground with whirling winds of up to 200
    miles per hour or more.  A tornado spins like a top and may sound
    like a train or an airplane.  Although tornadoes usually travel for
    up to 10 miles before they subside, 200-mile "tornado tracks" have
    been reported.  Tornadoes can strike any time of the year and often
    accompany hurricanes.  In addition to those measures listed in the
    General Family Preparedness section, also use the following tornado
    preparedness and response measures. 
  
            How to Prepare for a Tornado
  
    1. Know the tornado season for your area.
  
    2. Learn to recognize severe weather signs. Tornado weather is usually hot
  and humid with southerly winds.
  
    3. Know what a tornado looks and sounds like. 
  
    4. Know what a tornado watch or warning is:
       A Tornado Watch indicates that weather conditions may cause tornadoes or
  severe thunderstorms to develop in or near the watch area.  A watch does not
  mean a
  tornado has been sighted. A Tornado Warning means that a tornado has actually
  been
  sighted or indicated by radar and residents should take shelter. 
  
       Special Precautions for Mobile Home Dwellers
  
   1. When you purchase a mobile home, look for built-in safety features:
      Factory installed anchoring strapscate your home so the small end
      is directed into the direction of prevailing winds, reducing
      surface exposure to wind impact.  
  
   2. Encourage your neighbors to tie down, too.  An unanchored mobile home blown
      into your home can cause extensive damage. 
  
   3. Have your mobile home blocked properly.  Open concrete blocks are less
  expensive but are never good enough. 
  
   4. Make sure you purchase approved tie-downs.
  
   5. Skirting your mobile home will help protect underneath the home from
  moisture and winter weather, as well as reduce soil heaving caused by soil
  thawing and freezing during winter months.  Soil heaving destabilizes the
  mobile home, requiring retightening of the tie-downs. 
  
    6. Be aware of where designated tornado facilities or shelters are.
  
            What to Do During a Tornado Warning
  
    1. When a tornado has been sighted, stay away from windows, doors and outside
  walls. Protect your head from falling objects or flying debris.  Take cover
  wherever you are.  In a house or small building, go to the storm cellar or
  basement.  If there is no basement, go to an interior part of the structure on
  the lowest level (closets, interior hallways).  In either case, get under
  something sturdy (such as a heavy table) and stay there until the danger has
  passed.  In a school, nursing home, hospital, factory or shopping center, go to
  a designated shelter area. Stay away from windows and open spaces. In a
  vehicle, trailer or
  mobile home, get out immediately and go to a more substantial structure. 
  If there is no shelter nearby, lie flat in the nearest ditch, ravine or culvert
   with your hands shielding your head. 
  
  2. Do not attempt to flee from a tornado in a car or other vehicle.
  
        Responses After a Tornado
  
    1. Use great caution when entering a building damaged by high winds.  Be sure
  that walls, ceiling and roof are in place and that the structure rests firmly
  on
  the foundation.
  
    2. Look out for broken glass and downed power lines.
  
  Inspecting Buildings for Hidden Wind Damage
  
    1. Check the roof for: 
   
      Missing or damaged shingles. Loose nails on metal roofing.  If nails don't
  hold when hammered back in, use #12 or #14 metal screws to fill old nail holes. 
   Potential leaks that could indicate structural separation.  This is more
  easily
  checked for on sunny days.
  
    2. Inspect the foundation to make sure that joints where the foundation and
  wall meet haven't separated.  On stone or concrete foundations, check to see
  that plate
  bolts have not worked loose. 
  
  3. Inspect the interior of buildings for structural damage. Using a good light,
  check the framing. Look for ridge separation, loose knee braces and loose
  rafters where the rafters join the walls. 
  
  Special Considerations for Agricultural Producers
  
    In addition to those tornado concerns listed previously, agricultural
  producers should inspect silos for hidden wind damage. Make sure the silo is
  still plumb. Look for loose hoops. Inspect the base of metal silos inside and
  out for hairline cracks. Remove any rust around the base with a wire brush.
  Look for new cracks in the plaster of empty concrete stave silos. 
  
  
      Volcanic Eruptions
  
    Volcanic ash  can be harsh, acid, gritty, glassy and smelly.  While not
  immediately dangerous to most adults, the combination of acidic gas and ash
  which may be present within miles of the eruption can cause lung damage to
  small infants, very old people or those suffering from severe respiratory
  illnesses. 
  
      Preparing for a Volcanic Eruption
  
  1. Follow the information located in the General Family Preparedness section of
  the Handbook. 
  
  2. Be familiar with terms associated with a volcanic eruption. Volcanic ash 
  usually is erupted into the air above the volcano and then is carried downward
  along with volcanic gases.  Pieces of ash may range from dust sized particles
  to pieces of rock.  Ash can overload roofs, corrode metals, cause fabrics to
  decompose, clog machinery, block drains and water intakes and injure or kill
  vegetation. Lava flows are streams of molten rock from a vent or from a lava
  fountain. Volcanic gases associated with active volcanoes are water vapor,
  carbon dioxide, hydrogen sulfide, hydrogen, helium, carbon monoxide and
  hydrochloric acid.
  People with respiratory problems and heart disease are especially susceptible
  to
  volcanic gases. Gases rarely reach populated areas in lethal concentrations,
  although sulfur dioxide can react with the atmosphere downwind and fall as acid
  rain.  Pyroclastic flows and surges are mixtures of hot rock fragments that
  sweep away from their source at hurricane velocity.  Because of their high
  speed and
  temperature, pyroclastic flows and surges kill or destroy virtually everything
  in their path. Volcanic landslides are not always associated with eruptions;
  heavy rainfall or a large earthquake can trigger landslides on steep volcanic
  slopes. 
  
   3. Check with your local emergency management agency to locate hazard maps of
  your area. Areas that could be endangered by volcanic ash, pyroclastic flows,
  lava flows and mud flows are identified in these maps.
  
               During a Volcanic Eruption
  
    1. Do not visit the volcano site; you could be killed by a sudden explosion.
  
    2. If ash is being expelled, avoid areas downwind from the volcano.  A
  building offers good shelter from volcanic ash but not from lava flows and rock
  debris. 
  
    3. Be aware of flying rocks and mudflows. The danger from a mudflow increases
  as you approach a stream channel and decreases as you move away and toward
  higher
  ground. Mudflows can move faster than you can walk or run. Look upstream before
  crossing a bridge, and do not cross if the mudflow is approaching. 
  
  4. If ash is falling, stay indoors until the ash has settled. 
  
  5. During an ashfall, close doors, windows and all ventilation in the house.
  
  6. Remove ash from flat or low pitched roofs and rain gutters to prevent thick
  accumulation.
  
  7. Avoid driving in heavy dust conditions unless absolutely required.  If you
  must
  drive in dense dust, keep speed down to 35 mph or slower. 
  
  8. Avoid driving in heavy dust conditions unless absolutely required.  The more
  dense the dust, the more urgent the requirement should be for driving.
  
  9. When required to drive in dense dust, keep the speed down to 35 mph or
  lower.
  Do not follow too close to cars in front of you. Use headlights on low beam.
  
  10. Change oil often.  In very dense dust, change at 50- to 100-mile intervals.
  In light dust conditions, change oil at 500- to 1000-mile intervals. Lubricate
  all
  chassis components at each oil change. 
  
  11. Clean air filter by backflushing filter paper with compressed air (30 psi).
  CAUTION! Blow element from inside (clean side) to outside (dirty side).
  DO NOT strike filter against anything. If you are unsure, have a qualified      
  
  mechanic perform the air filter service. 
  
  12. Cover passenger compartment vent inlet (located at base of windshield and
  usually under hood) with thick, loosely woven, felt-type material to filter air
  into vehicle.  With vent filter in place, keep heater blower on high.  The
  blower
  will slightly pressurize the inside of the vehicle and keep dust from entering
  through body gaps or holes. If a vent filter is not installed, keep air
  conditioner
  and heater blowers off.
  
  13. Have a service garage clean wheel brake assemblies every 50 to 100 miles
  for
  very severe road condition, or every 200 to 500 miles for heavy dust
  conditions.
  
  14. Have a service garage clean alternator winding with compressed air after
  heavy
  dust accumulation or every 500 to 1,000 miles of severe dust exposure. 
  
  15.Wash the engine compartment with a garden hose or steam cleaner.  Be sure to
  seal off air intakes and electrical components before cleaning. 
  
  16.  Commercial truck filters can be installed to increase the filtering
  capacity of the air cleaner. However, this is expensive and should be attempted
  only by
  trained garage mechanics or experienced personnel. This would be beneficial for
  vehicles operating continuously in extreme dust conditions. 
  
  Winter Storms
  
  Winter storms can strike any area.  Even areas that normally experience mild
  winters can be hit with a major snowstorm or extreme cold.  The results can be
  isolation from power outages, blocked roads and cars trying to maneuver
  ice-covered highways.  Everyone needs to be prepared to protect themselves from
  the hazards of winter weather-blizzards, heavy snow, freezing rain and sleet. 
  
  Preparing for Winter Storms 
  
  1. Being familiar with terminology used by the Weather Service will help you
  know what to expect when weather warnings are issued.  The following terms are
  used
  frequently in winter weather releases:  Freezing rain occurs when temperatures
  are
  below 32 degrees F and rain freezes on impact.  This causes an ice coating on
  all exposed surfaces.  If the coating is heavy, falling trees or wires can be
  additional hazards.  Freezing rain or drizzle is called an ice storm when a
  substantial glaze layer accumulates.  In some parts of the country, ice storms
  are called "silver thaws" or "silver frosts." Sleet is frozen rain drops (ice
  pellets) which bounce on surface impact.  Sleet does not stick to objects, but
  sufficient accumulation can cause dangerous driving conditions. Travelers'
  advisory means that falling snow and/or drifting snow, strong winds, freezing
  rain or drizzle will make driving hazardous.
  
   Heavy snow warnings are issued when 4 or more inches are expected during a
  12-hour
   period, or when 6 inches or more are expected during a 24-hour period. Blowing
  and
   drifting snow result from strong winds.  Blowing, falling snow or loose snow
  on
   the ground can produce sizeable drifts.  Blizzard warnings are issued when
  wind
   speeds of 35 miles per hour or more are expected with blowing or drifting
  snow.
  
   Snow squalls are brief, intense snowfalls accompanied by gusty surface winds.
  Wind
   chill factor is the combined effect of wind and cold.  A very strong wind
  combined
   with a temperature below freezing can have the same chilling effect as a       
       temperature almost 50 degrees lower with no wind.  Anyone who is outdoors
  and        exposed to low temperatures and strong winds will be more easily
  exhausted and
   more subject to frostbite or death. 
  
  ° = temperature in degrees Fareneheit
  
    Temp.         Wind 15 mph     30 mph        40 mph
    30F            11°F             -2°F          -4°F 
    20°F           -5°F             -18°F        -22°F 
    10°F          -18°F             -33°F        -36°F
     0°F          -33°F             -49°F        -54°F 
   -10°F          -45°F             -63°F        -69°F
   -20°F          -60°F             -78°F        -87°F 
   -30°F          -70°F             -94°F       -101°F
   -40°F          -85°F            -109°F       -116°F
  
      Pay attention to weather forcasts and plan accordingly.  Include food that
  needs no cooking in case of power failure. If power is out, keep your
  refrigerator
       and freezer doors closed as much as possible. Prevent fires by not
  overheating your stove, heater or furnace.  Don't leave fireplaces unattended.
  Stay indoors
  during cold snaps and storms unless you are in top physical condition.  If you
  must
  go out, don't overexert. Be particularly careful when shoveling snow. Heart
  attack
  is a common cause of death during and after winter storms.  Remember that cold
  winds and temperatures put extra stress on your body even if you are in good
  condition. Wear several layers of loose-fitting, lightweight, warm clothing. 
  Layers of clothing trap warm air close to your body. You can remove clothing to
  prevent perspiring and subsequent chill.  Outer clothes should be tightly
  woven,
  water repellent and hooded if possible. Cover your mouth to protect your lungs
  from
  extreme cold. Get your car winterized before  the cold season. Use snow tires
  or
  chains.  Keep the fuel tank filled to prevent water from getting into the fuel
  and
  causing the engine to stall. If you must travel when bad weather is forecast,
  be
  sure someone knows where you are going and the time you expect to arrive. 
  Travel
  with someone else if at all possible. Blizzards may require long periods of
  isolation. 
  If you need outside help during  this time, you should know the following
  emergency
  distress signals to signal aircraft: 
  
  Need doctor . . . . . . . . . . . . . . . . . . .I
  Need medical supplies  . . . . . . . . . . . . . II
  Need food and water . . . . . . . . . . . . . . .F
  Need fuel . . . . . . . . . . . . . . . . . . . .L
  International distress signal .. . . . . . . . . .SOS
  
  Make these signals on the ground where they will be clearly visible from the
  air. 
  The letters should be at least 10 feet tall. Use black cloth or plastic, hay,
  boards or other material readily visible on the white snow.  If no materials
  are
  available, tramp the letters into the snow, deep enough to create as much
  shadow as
  possible. 
  
   Notes:
  
  
  
   Special Considerations for Travelers
  
    When traveling any distance by car during the winter, observe these
    safety precautions:
  
    1. Before you leave, have your car checked.  A thorough winterizing check
  should
       include:
    Ignition system, 
    Battery Lights, 
    Snow tires installed, 
    Cooling system
    Fuel system
    Exhaust system 
    Heater Brakes 
    Wiper blades 
    Defroster
    Tire chains and tow chains 
    Antifreeze Winter-grade oil
  
  2. Select alternate routes before you leave, in case your preferred route isn't
     passable. 
  
  3. Listen to the radio as you travel and heed latest weather information.
  
  4. Seek shelter immediately if the storm seems severe. 
  
  5. Try not to travel alone during a storm. Two or three people are better than
  one
     because they can help each other.  Travel with another car if possible. 
  
  6. Make sure someone knows where you are going, when you leave, the time you
  expect to
     arrive and your expected route.
  
  7. Always fill your gas tank before entering open country, even for short
  distances.  You
     will be less likely to be stranded from running out of gas.  In case you are
  stranded
     by the storm, you will have enough fuel to run the motor and heat the car. 
  
  8. Drive defensively. 
  
  9. Carry a winter storm car kit.  This should include:
     additional batteries, Windshield scraper, Booster cables, tow chains, 
     Fire extinguisher,  Catalytic heater,  Axe,  Plastic scraper, Transistor
  radio with extra battery, Tools like pliers, screwdriver, adjustable wrench,
  Flares, 
  
  Winterizing Mobile Homes
  
  
    1. Inspect the roof for leaks and cracks. Water can seep through to damage
  ceilings, interior panels or furnishings. When making inspections or repairs,
  do not walk on the roof unless it is absolutely necessary.   Most repair work
  can be done from an extension ladder.  Be careful not to lean to the side of
  the ladder when making repairs.  Instead, move the ladder to the work area. 
  
   2. Check locked or lapped roof seams for loose screws, spreading, parting or
  buckling. Add new screws if necessary, and cover all seams with roof coating or
  asphalt-base paint. 
  
  3. Check stacks and vents for cracks, and make sure they are free of debris.
  
    4. Check the flashing for loose screws and separation from the roof. Water
  can freeze between loose flashing and the roof, causing damage when it melts.
  If necessary, attach flashing to roof area with a liberal coat of caulking and
  extra sheet metal screws.  Then coat screws and flashing area with roof coating
  or paint. 
  
   5. Check to see that molding is secure where roof meets exterior walls. 
   
   6. Check total roof surface for cracks, breaks, rust or oxidation.  Scrape or
  wire brush rusted seams and recoat entire roof.
  
   7. Provide at least one front and rear circulation vent and two side
  circulation vents when installing skirting. Keep vents free from obstructions.
  Allow for frost and Ground expansion.  Do not apply skirting tight against the
  ground or tight against the bottom of the unit. Without expansion room, frozen
  ground can heave the skirting  against interior panels, causing wall to buckle. 
  
  8. Clean or change furnace filters as recommended by manufacturer.  Collected
  dust can be pulled into the motor, causing it to overheat. Some filters can be
  cleaned with a Vacuum cleaner; some should be washed in a detergent solution;
  and others require replacement. Follow manufacturer's instructions for
  cleaning, oiling and replacing parts.
  
    9. During the summer months when the heater is not used, keep the fuel tank
  full to prevent condensation and rusting. Use only No. 1 fuel oil or kerosene
  in the outside fuel tank. No. 2 fuel oil can be used in underground tanks.
  Never add gasoline or naptha to the fuel oil.  
  
  10. If the mobile home is not positioned on concrete pads, frozen ground may
  cause it to heave or rise.  This could make the doors stick.  To correct this,
  turn the jack handle on the front hitch, raising the front as needed.  Reverse
  the jack handle when the ground thaws in the spring and the unit settles again. 
  
    11. During sub-freezing temperatures give extra protection to water systems,
   especially if the unit is not set on a permanent sub-surface heated basement.
  Skirting will help reduce some possibility of freezing damage, but will
  probably
  not eliminate the problem. On most modern units, pipes leading from the
  underground pipe connection to the faucets are protected within the floor
  system.  You will need to protect only the exposed pipes.  Use electric heat
  tape equipped with a thermostat.  This material is available at most hardware
  outlets , and when installing  the pipetape, keeping it snug against the pipe. 
  In general, three turns per foot of pipe (a spacing of about 4 inches between
  spirals) is adequate.  Apply friction tape at 12- to 16-inch intervals to hold
  the heat tape in place. Wrap heat tape over the full length of the water pipe
  from the floor to below frost level.  The heat tape should not touch itself at
  any point because hot spots could develop, causing failure of the tape. Place
  insulation around the pipe to save electricity.  Inch-thick, pre-foamed pipe
  insulation with a waterproof coating is recommended.  Tape all joints with a
  waterproof tape or seal them with adhesive. Be sure the thermostat is also
  covered with insulation. Plug the heat tape cord into an electrical outlet when
  cold weather arrives. 
  
    12. Freezing problems sometimes occur in mobile home drainage systems,
  especially when drain pipes below the floor are installed with very little
  slope.  To help prevent damage from freezing: Fix leaky faucets.  When water
  flow in drain pipes is very slow (as from a dripping faucet) the water in the
  pipeline may freeze.  This is especially true if faucets drip overnight. Check
  toilet tanks.  Water running or dripping in the toilet tank could cause sewer
  lines to freeze. Install electric heating tape on the drain line.  Drain pipes
  are less susceptible to freezing than pipes in a potable water system, so a
  single strand of heat tape taped to the bottom of the drain line usually will
  prevent freezing problems.  Install insulation over the heat tape. Hold the
  eave in place with friction tape at 12-inch intervals.  Be sure the thermostat
  is held securely to the pipe and is covered with insulation.  Use preformed
  pipe insulation with a waterproof cover.  Tape all joints in the insulation
  with  waterproof tape. 
   
             Winterizing Residential Buildings
  
    When winterizing your house, check each of the following items.
    Repair as necessary.
  
    Roof
  
    1. Check for broken, damaged or loose shingles; small holes; and loose nails.
  
    2. Check flashing around all dormers, vent pipes, chimneys and any other
  projections where the roof covering meets an adjoining surface.
  
    Gutters and downspouts
  
    1. Clean out leaves, dirt and debris.
  
    2. Paint any rusty gutters.
  
    3. Check supports.
  
    Exterior
  
    1. Repair cracks in stucco or masonry walls.
  
    2. Spot repair and paint any defective areas to prevent damage from freezing
  and thawing. 
  
    Windows and doors
  
   1. Check weather-stripping around windows, doors and between foundation and
  siding.  Replace where needed.
  
    2. Check metal weather-stripping for dents, bends, breaks, loss of tension or
  other damage that could make it less effective.
  
    3. Repair and paint storm windows if necessary.
  
  
   Heating system 
  
    1. Have a qualified serviceman clean and check your furnace, replacing
  necessary parts.  Furnace check should include:
   
       Fan belts check for proper tension, cracks or wear.
   
       Motors and bearings oil units equipped with oil parts.
  
       Filters clean or install new filters. Fiberglass filters will need to be
  replaced because they lose  their effectiveness if cleaned and re-used. Hot and
  cold air registers vacuum if necessary. Humidifier (if part of furnace) remove
  scale, lime deposits and corrosion.  Check float valve and evaporator plate. 
  
    2. Remove air conditioner for winter storage.  Cover with dust-proof cover. 
  If air conditioner is left in the window, install a weather proof cover and
  seal the  space around the unit. 
  Driveways and sidewalks
  
    1. Clean and repair cracks, fissures and joints in concrete surfaces.
  
    2. Upgrade gravel driveways.
  
    3. Repair cracks or fissures in asphalt drives.  Seal with asphalt
  topcoating.
  
         Preparations to Reduce Heat Loss from Buildings
  
    1. Install overhead and sidewall insulation. Adequate insulation is one of
  the most important factors in reducing heat loss and will increase the comfort
  of your home in both summer and winter.
  
      Under most conditions you need the equivalent of 6 inches of fiberglass
  thermal insulation over your top floor ceiling; 3? or 4 inches of sidewall
  insulation is also recommended.
  
    2. Weatherstrip and caulk around all joints and frames of windows and doors.
  
    3. Install storm windows and doors or insulating glass.  Storm windows can
  result in a 10 to 20 percent reduction in heating costs.  If buying storm
  windows is not practical (as when renting), tape clear plastic to the window
  frame.
  
    4. Clean and change furnace filters regularly.  Have furnaces checked and
  cleaned by a qualified repairman once a year.  Clean and replace air filters
  when they become loaded with dust or lint.  
    
    5. Close window draperies at night. Regular draperies reduce heat loss
  slightly; insulated draperies cut down heat loss even more. 
  
    6. Seal as tightly as possible any openings which may permit cold air leakage
  from the attic.  Leakage is likely to occur around attic stairway doors,
  pulldown stairways, electric light fixtures, ceiling fans, air ducts and
  plumbing vents or pipes. Air leakage from the attic not only increases heat
  loss but also increases the possibility of moisture condensation in the attic. 
  Condensation can wet insulation and building materials, eventually causing
  structural damage and reducing the effectiveness of the insulation.
  
    7. If your basement is heated, close off upper wall construction that is open
  to the attic.  However, be sure to provide exterior vents into the wall cavity.
  
    8. Repair leaking hot water faucets.  Leaky faucets waste both heat and
  water.
  
    9. Close fireplace dampers when they are not in use. This will keep heated
  air from the chimney.
  
      What To Do During a Home Power Failure
  
    During severe winter storms, your home heating system could be inoperative
  for as long as several days.  To minimize discomfort and possible health
  problems during this time, take the following steps: 
  
    1. Conserve body heat.
  
    2. Put on extra clothing.  If cold is severe, your bed may be the warmest
  place. Extra blankets and coverings will trap body heat.  This is a good way to
  keep children warm. Farm families might consider taking refuge in the relative
  warmth of the livestock barn. 
  
    3. Find or improvise an alterric heater, Gas-fired hot water heater, or other
  heater 
  
    4. Provide fuel.  Common fuel materials include:
  
      Furnace coal
      Canned heat Furnace oil
      Wood chips
      Campstove fuel
      Alcohol
      Newspapers, magazines
      Charcoal lighter fluid
      Kerosene, gasoline
      Straw
      Firewood
      Corncobs
  
      You can burn coal in a fireplace or stove if you make a grate to hold it,
  allowing air to circulate underneath.  "Hardware cloth" screening placed on a
  standard wood grate will keep coal from falling through. Tightly rolled
  newspapers or magazines can be used for paper "logs."  Before burning the
  "logs," stack them properly to allow for air circulation. Consider burning
  wood, including lumber or furniture, if the situation becomes critical. 
  
      CAUTION: Do not store fuels in the heated area because of fire danger,
  especially if you have highly combustible materials such as gasoline or
  kerosene. 
  
                What To Do During A Home Power Failure
  
    5. Select a room to be heated.  To increase efficiency of available heat,
  close off all rooms except the one to be heated.  When selecting a room or area
  to be heated, consider the following:
  
      If using a vented stove or space heater, select a room with a stove or
  chimney flue. Confine emergency heat to a small area. Try to select a room on
  the "warm" side of the house, away from prevailing winds. Avoid rooms with
  large windows or uninsulated walls.  Interior bathrooms probably have the
  lowest air leakage and heat loss.  Your basement may be a warm place in cold
  weather because the earth acts as insulation and minimizes heat loss. Isolate
  the room from the rest of the house by keeping doors closed, hanging bedding or
  heavy drapes over entry ways, or by erecting temporary partitions of cardboard
  or plywood. Hang drapes, bedding or shower curtains over doors and windows,
  especially at night.
   
     6. Provide adequate safety measures. Safety is of prime importance in a
  heating emergency.  Your chances of freezing to death in your home are small. 
  Fire, asphyxiation from lack of oxygen, or carbon monoxide poisoning  are much
  greater dangers unless you take adequate safety precautions.  Do not burn
  anything larger than candles inside your home without providing adequate
  ventilation to the outside. Any type of heater (except electric) should be
  vented.  Connect the stove pipe to a chimney flue if at all possible.  (Many
  older homes have capped pipe thimbles in rooms once heated by stoves.)  Or hook
  up your stove to the flue entrance of the nonfunctioning furnace pipe (after
  removing the pipe). Sometimes a stovepipe can be extended through a window if
  no other alternative exists. Replace the window glass with a metal sheet, and
  run the temporary stovepipe through the metal. Do not run emergency stovepiping
  close to flammable materials.  Be particularly careful with window-mounted
  flues.  The wood sash, curtains and shades are especially flammable. If you use
  a catalytic or unvented heater, provide plenty of ventilation in the room. 
  Whenever the device is in use, cross ventilate by opening a window an inch on
  each side of the room.  It is better to let in some cold air  than to run the
  risk of carbon monoxide poisoning. Do not burn outdoor barbecue materials such
  as charcoal
  briquets inside even in ventillated areas as your resources are used.  One
  person 
  should stay awake to watch for fire and to make sure ventilation is adequate. 
  If the firewatch feels drowsy, it may be a sign of inadequate ventilation. Keep
  fire fighting  materials on hand. 
  
  Responses to Other Heat Loss Problems
  
    During a power failure, keeping warm will be a major problem. However,
  several other related heat loss problems also should be considered.
  
    1. If it seems likely that the heat will be off for several hours in below
  freezing temperatures, protect exposed plumbing. Drain all pipes (including hot
  water heating pipes) in any rooms where temperature falls below 40°F.  You may
  need to drain only portions of your system. Drain the sink, tub and shower
  traps, toilet tanks and bowls, hot water heater, dish and clothes washers,
  water pumps and furnace boiler.
  
    2. If your water pump is electrically  powered, a power outage could restrict
  your water use. Save as much water as possible when you drain the system. Store
  the water in closed or covered  containers, preferably where it will not
  freeze. You may use water from your hot water heater and toilet tanks (not the
  bowls) for drinking and household use.  Water from the heating system will be
  unfit for drinking or other household use.
  
    3. Keep on hand a good supply of candles, matches and at least one kerosene
  or gas lantern with ample fuel.  Also have a dependable flashlight with spare
  bulbs and batteries. 
  
   4. If your water supply is shut off, sanitation will become a problem. Flush
  the toilet only often enough to prevent clogging.  (Disconnect the chain or
  lever attached to the toilet handle to prevent children from flushing.) Provide
  covered containers for disposing of toilet paper.  A portable camper's toilet
  might be useful.
  
    5. Camp stoves or fireplaces may be used for cook stoves in an emergency. 
  Meal-in-a-can foods such as stews, soups, canned meats, beans or spaghetti
  require little heat for cooking, and some can be eaten without cooking.     
  Cereals, breads, dried meats and cheese are other "no cook" possibilities.     
  Freeze-dried meals used by campers and backpackers can be prepared with a
  minimum of heat.
   
         Protecting Your Hot Water System During A Winter Storm Power Failure
  
    1. If you think the heat will be off several hours or more during below
  freezing temperatures, you will need to keep exposed heating pipes from
  freezing.  This can be done by circulating water through the pipes or adding
  antifreeze to
  the system.
   
    2. If electrical power is available, keep the circulator pump going.  Moving
  water does not freeze readily. However, if the room temperature drops to below
  40°F, you probably should begin to drain the pipes. 
  
   3.  Most hot water heating systems are not easily drained.  Pipes may have to
  be  disconnected to drain low points.  Open the vents on radiators to release
  air so pipes can drain.
  
    4. Consult a heating contractor about adding antifreeze to your system.
  Antifreeze is poisonous and must not be allowed to get into the drinking
  water system.  Make sure the house water system and the boiler water system
  are not connected. Use only antifreeze containing ethylene glycol.  Do not
  use antifreeze containing methanol. (Methanol vaporizes readily when heated,
  and could cause excessive pressure in the system.) Make sure the antifreeze
  does not contain leak-stopping additives.  These may foul pumps, valves, air
  vents and other parts.
   
    Protecting Your Plumbing System During A Winter Storm Power Failure
  
    1. Shut off the water at the main valve, or turn off the well pump if it is
  in        the house.
  
    2. Drain the pressure tank.
  
    3. Open all faucets until they drain completely!  Some valves will open only
  when there is water pressure. If so, remove the valve from the faucet. 
  
   4. Drain the entire system by disconnecting pipe unions or joints as close to
  the main valve as possible. You may use compressed air to blow water from
  pipes. 
  
   5. Insulate undrainable pipes around their main valves.  Use newspaper,
  blankets or housing insulation. 
  
  6. Drain toilet flush tanks and spray hoses  controls.  Lay the softener tank
  on 
  its side to drain as much water as possible.  Also drain controls and tubing on
  brine (salt) tank.  A brine tank itself will not be harmed by freezing.
  
  
          Protecting Your Sewage System During A Winter Storm Power Failure
  
    1. Empty all drain traps by carefully removing drain plugs or by
  disconnecting traps.
  
    2. Blow out inaccessible traps with compressed air or add ethylene-glycol
  base
       antifreeze in an amount equal to the water in the trap (1 pint to 1 quart
  is
       sufficient, depending on the size of the trap).  
  
    3. Check kitchen sinks, bathroom sinks, bathtub drains, toilets, washtubs,
  showers, floor drains and sump pumps.
  
  
     Protecting Appliances During A Winter Storm Power Failure
  
    1. Disconnect the electric power or shut off  the fuel to all water-using
  units.
  
    2. Shut off the water supply and disconnect the hoses if possible.
  
    3. Drain all water-using appliances.
  
    4. Check the water heater, humidifiers, ice-making unit of the refrigerator,
  washing machine and the dishwasher.  Do not put antifreeze in these appliances. 
  Close valves to the furnace, water heater and dryer. 
  
          Preventing Ice Dams on Eaves 
  
    Ice dams along eaves may cause considerable damage to the roof and inside
  walls of a house.  Poorly insulated roofs are the chief cause of ice build-up
  on eaves.  Ice forms when the snow melts off a warm roof, runs down to the eave
  line, and refreezes there. Ice in the eave trough prevents water from running
  off freely.  If water backs up high enough, it may seep under shingles and down
  into the house. Sometimes it leaks through plaster walls and ceiling. Ice dams
  are usually a problem only on cold days when the roof is warmer than the eave
  overhang.  On warm days the snow melts at the same rate on the eaves and water
  runs off freely.
  
    To prevent ice dams:
  
    1. Insulate between the top floor ceiling and the attic, or along the
  underside of the eaves if the attic is used as living space.  Insulation also
  will help cut fuel cost.
  
    2. Ventilate the attic through windows and louvers when insulation is added
  to the attic floor.  This will help reduce moisture condensation in the attic.
  
    3. Use electric heating cables along the eaves if insulation or ventilation
  is not possible. Cables can be strung out along the edge of eaves.  When
  plugged in, they will heat the area, melt any ice already formed and prevent
  further freezing when water drips off the roof. Be sure cables are approved for
  the intended use by the Underwriters Laboratory.  Check with your electrician
  for correct installation.
  
    4. Do not use salt to melt snow or ice from roof. Salt will rust nails,
  damage gutters and downspouts, and ruin next year's lawn. 
  
           Responses to Take When Caught Outdoors During A Winter Storm
  
    Hunters, sportsmen or snowmobile riders occasionally become lost or
    injured in severe winter weather.  Be sure someone knows where you
    are going and when you plan to return.  Don't travel alone.  Dress
    properly.  If you do become stranded:
  
    1. Remain calm.  Don't rush to get out immediately.  You can easily become
  disoriented and lose your way during a snowstorm. 
  
   2. Build a shelter for the night, preferably on the leeward side of brush or
  timber. In timber country a lean-to gives good protection.  Construct one by
  using two "Y" poles for corners and a sturdy cross shaft. Place poles from
  cross shaft to the ground and cover with evergreen boughs. In open country
  where snow is shallow and the temperature isn't too cold, a snow trench can
  provide adequate shelter. "Snow caves" (in snow at least 4 feet deep) provide
  the warmest shelter during cold weather.  Dig your cave on the leeward side of
  a drift.  Be sure that you don't locate the opening under an overhanging drift
  or in a possible avalanche path. Cover the bottom of your shelter with boughs,
  grass or sticks if they are available.  Soft, springy boughs are good for a
  mattress. 
  
   3. Gather a fuel supply that will last throughout the night. Gather fuel while
  it is still daylight. Build a fire approximately 2 feet from the shelter, using
  a log or piled rocks to reflect the heat.  When daylight comes again, be
  prepared to increase the size of the fire.  Try to produce as much smoke as
  possible to signal rescue parties.  Extreme cold and over exertion can cause a
  heart attack in cold weather conditions.
  
   4. Stay in your car where you are sheltered and more likely to be found.  You
  can become quickly disoriented when trying to walk around in blowing snow.
  
   5.  Stay calm.
  
   6. Keep fresh air in your car. Freezing wet and wind-driven snow can seal the
  passenger compartment and suffocate you. Keep the downwind window open about an
  inch when you run the motor and heater.  Be sure snow has not blocked the
  exhaust pipe.
  
   7. Exercise from time to time by clapping hands and moving arms and legs
  vigorously. Don't stay in one position long.  
  
  8. Keep the dome light on at night to make the car visible to snow plows or
  rescue crews.
  
  9. Have one person keep watch.  Don't allow everyone in the car to sleep at
  once.
  
  10. In a snowstorm, automobile parts can sometimes be used for emergency tools:
    A hubcap or sun visor can be used as a shovel. Seat covers can serve as
  blankets. Floor mats will help shut out wind and cold.  Place them against
  windows on the upwind side to help reduce drafts. Engine oil burned in a hub
  cap creates a smoke signal visible for miles.  To light the oil, prime with a
  little gasoline or use paper for starter fuel. Signal with the horn.  An
  automobile horn can be heard as far as a mile downwind. 
  
  Special Considerations for Agricultural Producers, Preparing for a Winter Storm
  
  In addition to the precautions and responses covered in the previous pages, the
  agricultural producer will want to consider the following measures. 
  
  1. Be aware of winter storm terminology. Stockman advisories are issued with
  combinations of cold, wet and windy weather, specifically, cold rain and/or
  snow with temperatures of 45°F or colder and winds of 25 miles per hour or
  higher.  If the temperatures are in the mid-30s or lower the wind speed
  criteria are lowered to 15 miles per hour.
  
  2. Stockmen also should consider the effect of the wind chill factor on
  livestock.
  
  Providing Windbreaks for Livestock Protection
  
  1. Simple shelters, sheds or windbreaks are necessary to protect livestock from
  winter storms. Usually, severe cold alone will not affect the performance of
  animals on full feed.  Wind, however, can be a serious stress factor.  A strong
  wind has about the same effect on animals as exposure to a sudden drop in
  temperature. In general, a 20 mph wind is approximately equivalent to a 30°F
  drop in temperature.  Under extreme conditions, simple wind and snow protection
  devices will not be 100 percent effective.
  
  2. Consider wind and snow as a joint problem when deciding the kinds of
  livestock
     protection you need.
  
  3. Simple windbreaks, shelters or sheds are  essential for livestock protection
  from wind and snow. 
  4. The effectiveness of a windbreak depends on its height and density. 
  Windbreaks may be natural (trees) or manmade (fences). 
  
  5. Cottonwood or poplar trees are relatively ineffective as windbreaks because
  of their low branch density.  Supplement these trees with thick-growing trees
  such as red pines, or with fences. 
  
  6. Snow fences can be good substitutes for tree windbreaks which take time to
  grow and are not practical under all conditions.
  
  7. Porous fences of 80 percent density offer the best wind protection. 
  
  8. Snow will drift through a porous fence. A solid fence keeps most of the snow
  outside a yard and provides the best snow barrier, but may direct snow to other
  parts of the farmstead.  Porous fences can give good snow control if you locate
  the fences to allow for the resulting drifts. 
  
  9. Swirling and relocation of snow within a farmstead is often the main cause
  of drifting problems. 
  
  10.Shallow open-front sheds provide excellent shelters for livestock.  Such
  shelters should have slot openings along the eaves on the back side of the
  shelter.  These openings will provide ventilation and prevent snow from
  swirling into the front of the shed. Plan slot size according to building 
  width. You should have a 1- to 2-inch opening per 10 feet of building width. 
  Ridge ventilators also are recommended.
  
  11. Do not attach windbreak fences directly to the front corner of an
  open-front shed. Instead, use a swirl chamber arrangement. Attach a separate
  short fence to the building.  Start the longer fence behind it and away from
  the building.
  
  12.Divide long open-front sheds into 20- to 40-foot sections to reduce drafts
  and
     possible snow build-ups. 
  
  13.Locate shelters so that adjacent buildings will not deflect wind and snow
  into a shed.
   
    Creating Windbreaks On Your Property
  
  
    1. On some farms a windbreak may be necessary for protection from strong
  winds and blowing snow.  A windbreak will: Protect livestock and reduce winter
  feed requirements. Help protect homes and reduce fuel use. Help eliminate snow
  drifting around farmstead buildings and work areas.
   
    2. Plan the windbreak before you plant.  In designing the windbreak you
  should consider size and location, tree species, tree spacing and soil
  preparation. 
  
    3. To give the best protection from wind and snow a windbreak should be: 
   Located to the northwest of the farmstead  L-, U- or E-shaped, with the ends
   extending about 50 feet beyond each corner of the area to be protected 
   At least 50 feet and preferably 100 feet from farm buildings and feedlots on
  level land  (If your land slopes steeply to the north or west, plant trees
  closer to the farmstead, but no closer than 60 feet from the many trees,
  especially    
  evergreens, are susceptible to "nitrogen burning."  If any section of the
  windbreak is likely to be saturated by barnyard seepage, plan to construct a
  ditch or use drainage tile to carry the seepage away from trees. 
  
  5. Do not plant windbreaks where they could cause visibility hazards at
  intersections.
  
  6. If it is necessary to cross fields, driveways or large ditches with a
  windbreak planting, try to make the crossing at oblique angles.  This will
  prevent direct  wind tunnels through the planting. 
  
  7. Windbreaks should contain several tree species. A mixture of species offers  
    Protection against disease, insects and weather damage, and takes advantage
  of
  differences in growth rates. Both deciduous and evergreen species should be
  included, but all trees must have adequate space. Select low, dense growing
  shrubs for outside rows.  Plant medium sized trees next, and tall growing trees
  in center rows. Your choice of species will depend on your needs, climate and
  type of soil.  Contact your county Extension agent for information about
  appropriate windbreak species for your area. 
  
  8. Sod, loosely powdered soil or field soil is best for tree planting.  In late
  summer or early fall, plow heavy soil and soil covered with sod.  If the soil
  has been deeply plowed and is relatively loose, roll or cultipack it. During
  winter months cover light or sandy soils with organic material such as
  well-rotted manure. This will increase soil fertility and reduce the
  possibility of erosion and moisture losses during winter and early spring.  In
  dry regions summer fallow the land during the year prior to planting. 
  Cultivate frequently enough to prevent any weed or plant growth and to keep the
  soil in suitable condition for absorbing moisture. If the soil is sandy and
  subject to blowing, plant a cultivated row crop such as corn instead of summer
  fallowing. Thoroughly disc and harrow the soil just before planting. 
  
   9. Do not overcrowd trees.  Trees must have adequate space, especially when
  deciduous and evergreen  species are mixed.  Allow at least 20 feet between
  deciduous and evergreen species. A five-row planting is recommended for the
  most efficient windbreak but if space is limited use fewer rows rather than
  overcrowd trees. Properly spaced trees will have increased growth and vigor.
  Stagger trees in adjacent rows to offset wide spaces between young trees.  Be
  sure to allow enough space for operating any necessary maintenance equipment. 
  
   10. Plant trees as soon as possible after receiving them.  If you must hold
  trees for a few days before planting them, unpack them and heel them in until
  they are to be planted. Keep roots moist at all times during planting. Plant in
  rows according to predetermined plan. For specific planting instructions,
  contact a local nursery or your county agricultural Extension agent. 
  
    11.  Provide protection and care for young seedlings. Protect trees
  permanently from poultry and livestock. Protect trees from rodents.  Use screen
  wire, tree wrap materials or commercial repellents. Inspect trees periodically
  for disease or insect damage. To eliminate competition from grass or weeds,
  cultivate often cold weather causes additional stress on livestock, increasing
  their need for food, water and shelter. To minimize livestock loss during
  winter storms, stockmen should:
  
    1. Move stock, especially the young, into sheltered areas. Windbreaks,
  properly
    oriented and laid out, or timber-covered lowlands are better protection for
  range cattle than most shed-type shelters which may overcrowd  and overheat
  cattle, causing subsequent respiratory disorders. Never close indoor shelters
  tightly because stock can suffocate from lack of oxygen.  Extremities that
  become wet or are normally wet are particularly subject to frostbite and
  freezing during sub-zero weather.  The loss of ears or tails may be of little
  economic significance, but damage to male reproductive organs can impair the
  animals' fertility or ability to breed. 
  
  2. During severe or prolonged cold weather, animals need extra feed to provide
  body heat and to maintain production weight gains. A grain ration that
  maintains an animal during the summer may not carry it through the stress of
  prolonged or severe cold. Haul extra grain to feeding areas before the storm
  arrives. If the storm lasts for more than over 48 hours, emergency feeding
  methods may be required. Pelleted cake or cake concentrates make good emergency
  feed. Mechanized feeders may be inoperable during power failures unless you
  have a source of emergency power.
  
  3. Use heaters in water tanks to provide livestock with enough water. Cattle
  cannot lick enough snow to satisfy their water requirements. 
  
   Caring for Livestock After a Blizzard
  
   1. Following a blizzard, water will be a crucial need for livestock.  Cattle
  will not be able to satisfy all of their water requirements by eating snow. In
  pastures with severe drifting, water in shallow streams may be absorbed by snow
  in the stream bed.  Very little, if any, running water may be available for
  several days.  You may need to haul water to cattle.  If water is limited, keep
  cattle off salt.  Cattle which have been away from feed and water for several
  days may overeat salt, causing salt poisoning. 
  
  2.When stock cannot be reached by roads, use planes, helicopters or snowmobiles
  to provide emergency rations. Feedlot cattle that have gone through a severe
  storm or stress period should be put back on feed carefully. Change the ration
  gradually from a low to a high proportion of concentrate.  Watch your herd
  carefully for several weeks following prolonged exposure. Isolate cattle
  showing signs of scouring or labored breathing.  Keep these animals in a dry,
  draft-free place and contact a veterinarian. Cattle which have not been fed for
  several days or are unaccustomed to grain should be limited to Two to
  fourpounds per head of whole grain in one feeding, or a total of five pounds
  per head the first day. Increase the amount of feed by two lb/head/day for
  large cows.  Make any additional increases slowly.  Add hay, even poor quality
  roughage, to the ration as soon as possible.  Feeding three pounds per head of 
  hay daily will greatly reduce the possibility of founder (acute indigestion). 
  Cattle can use hay to better advantage than grains when they must be fed on the
  ground. 
  
   Even moisture-saturated hay can be used until suitable feed is available.  Do
  not use mildewed hay. Depression, followed by colic and diarrheacan occur.  
  Animals may die in a few days. Some survivors may develop acute lameness. 
  Prompt treatment can reduce deaths, crippling and recurring digestive
  disturbances. 
  
  Feeding Sheep After a Blizzard
  
  1. If sheep, especially pregnant ewes, are withheld from feed heavy losses may
  occur.
  
  2. Ewes in good flesh late in pregnancy may incur pregnancy disease if they are
  without feed for even a short time.  Early symptoms of pregnancy disease
  include  
  listlessness and depression.  As intoxication advances, ewes develop a wobbly
  gait, become uncoordinated and die.
  
  3. Sheep can eat 1 to 3 pounds of whole grain per day.  A small amount of
  roughage will prevent digestive trouble.  Drying feed before giving it to sheep
  can reduce the possibility of digestive problems.
  
  Feeding Horses After a Blizzard
  
  1. Horses fed a maintenance ration adequate for summer conditions may need
  additional energy in their winter feed.  
  
  2. They can tolerate reduced rations for a few weeks unless they are mares
  nursing foals.
  
  Feeding Swine After a Blizzard
  
  1. Swine present few problems during periods of feed shortage. If you are
  substituting other feed, such as dairy feed, for regular swine feed, be sure
  swine have adequate fresh water available at all times.  The salt content of
  cattle feed will produce salt poisoning in swine unless they have constant
  access to water. 
  
  Protecting Poultry and Livestock During a Winter Storm Power Failure
  
  1. Ventilate shelter.  Do not close buildings tight to conserve heat because
  animals could suffocate from lack of oxygen.  Because oxygen eventually will be
  used up in mechanically ventilated production facilities, clear ice and snow
  from all vents. Then open vents to facilitate natural air flow.
  
  2. Poultry facilities should be equipped with knock-out panels for emergency
  ventilation.
  
  3. In dairy facilities, open door or turn cows outside. 
  
  4. Provide water.  All animals, especially cattle, need plenty of water during
  cold weather.  It may be possible to drive your water pump with a small
  gasoline engine and a belt.  Otherwise, you will need to haul water. If you
  have an outside source of water, cattle can be turned out to it.  Be sure to
  place sand or other gritty material on icy feedlots to provide good footing. 
  Whatever the source of water, watch that it remains unfrozen so animals can
  drink it. If no water is available, dairymen can feed cows their own milk as a
  last resort. 
  
  5. Provide heat.  Use camp stoves and  heaters as emergency heat sources for
  brooders. Plan ahead to have this equipment ready when needed. 
  
  6. Provide feed.  Animals need extra energy for body heat during severe or
  prolonged cold weather, especially if they are outside without shelter. 
  Mechanical feeders will be inoperable during a power failure.  Provide for
  emergency feeding procedures.  Pelleted cake or cake concentrate may be used
  for emergency feed.
  
             Protecting Equipment During A Winter Storm Power Failure
   1. Unplug or turn off all electric equipment to prevent damage when power is
  restored.
    
   2. If you use portable space heaters for supplemental heat, close off the fuel
  valve as soon as possible after power is interrupted.  On models not equipped
  with safety shut-offs, and especially on some models with gravity feed fuel
  systems, fuel continues to flow even when the burner is inoperative. An
  explosion or fire can result when power is restored. 
  
              Storing Milk and Cream During A Winter Storm Power Failure
  
  1. You can use the intake manifold on the tractor engine as a source of vacuum
  to operate milkers that do not have a magnetic pulsator. 
  
  2. Ask the dairy to pick up milk as soon as possible. 
  
  3. Consider adding a standby power generator to handle vital electric equipment
  on the dairy.
  
  4. Even if you are short of extra milk storage facilities, do not store milk in
  stock tanks or other containers such as bathtubs. Dairy plants may not accept
  milk that has been stored in anything other than regular milk storage
  containers.  Check with your local dairy about policy regarding emergency
  storage of milk and cream.
  
  5. Check your tank for souring each time you add milk to it if you are unable
  to cool your milk or have it picked up.  This check could mean the difference
  between losing all or only part of your milk supply.
  
    Repairing Ice and Snow Damage to Shrubs and Trees
   1. To prevent ice damage to trees or shrubs, try to remove ice before winds
  cause major damage.  Do not try to break ice off branches.  Connect a garden
  hose to the hot water faucet to melt the ice.  If branches have been badly
  damaged, remove or repair them as suggested below.
  
    2. Heavy accumulations of wet snow can cause damage to trees and shrubs. 
  Evergreens and weak-wooded trees are more susceptible to snow damage than
  deciduous and hard-wood trees. Snow damage is more common to shrubs than to
  trees because snow depth often equals or exceeds shrub height.  Evergreen
  shrubs are more easily damaged ove heavy snow ccumulations: Tap the branches
  lightly with a broom soon after the snow falls or as it builds up. If snow has
  melted and refrozen, do not use this procedure because you could break the
  branches. To remove frozen snow, spray the shrubs with a hose connected to the
  hot water faucet. Shrubs also may be damaged when snow from walks or drives is
  piled onto them, or when salt is used for snow removal along drives, walks and
  streets.  With a hose, wash off shrubs that have been splashed with salt from
  streets. Often snow damage to evergreens is not apparent until the following
  spring as a broken branch will retain its green color until warm weather. 
  
    3. Determine whether the tree can be repaired, or if it should be removed
  completely. If the main trunk is completely broken or if the tree is uprooted,
  it should be removed.  Most broken branches can be either repaired or pruned. 
  Some branches broken at a crotch can be lifted into place and then bolted and
  cabled. Remove broken branch to the nearest branch or to the tree trunk.  Never
  leave a ragged stub. Remove large branches with three cuts.  This will prevent
  splintering and peeling.  Make the first cut upward from the bottom of the
  branch about 12 inches from the next branch. Cut about halfway through the
  branch, or until the saw begins to pitch. Make the second cut 5 or 6 inches
  further out, and continue cutting until the branch falls. With a third cut
  remove the stub cleanly without peeling. Treat wound.   
  Family Disaster Plan and Personal Survival Guide
  
  There are many different kinds of disasters.  Earthquakes, floods, fires, 
  airplane crashes, chemical spills, pipeline leaks and explosions, and 
  others, small and large, which seldom give warning are equally 
  devastating to their victims.  This guide is primarily geared to 
  earthquakes, but the planning you and your family do now will be of 
  benefit when and if any disaster strikes you.
  
  Family Meetings: At least once a year have a meeting with your family to
  discuss and update your plan and determine what training, equipment and
  supplies are needed.  Occasional drills will assure quick reaction and avoid
  injury and panic in an emergency.  Share your plans with neighbours, friends,
  relatives, and co-workers.
  
  Preparedness Activities 
  
  Learn how to protect yourself from falling objects, smoke, fire, 
  caustic fumes, etc.
  
  Learn First Aid (available through your local Red Cross Chapter)
  Persons Trained: ____________________________ Date: ___________________
  Location of First Aid kit: ___________________________________
  Learn how and where to shut off utilities.
  Location of gas valve: _______________________
  Location of wrench: _________________________
  Location of main water valve: ______________________
  Location of main circuit breaker: ____________________
  Location of other utilities:
  ____________________________________________________>
  Draw a Plan of  your home, on a piece of paper draw a floor plan of your home
  showing the location of exit windows and doors, utility cutoffs, First Aid Kit,
  emergency supplies, food, clothing, tools, etc.  Be sure everyone in you
  household  is familiar with it.  Show it to baby-sitters and house guests when 
  you're going to be away.  They could use it to direct someone to a  utility
  cutoff in an emergency. List alternate places to meet around home Outside:
  ___________________________________________
  Inside: ____________________________________________
  Alternate reunion locations when family is not at home, e.g. Red Cross shelter,
  neighbour, relative, park, school.
  ___________________________________________________________________
  Learn and discuss school disaster policy.  Church? Club? Other? Are medical
  consent
  forms complete?  ___________________________________________________________
  Identify where emergency supplies and equipment are located.
  Fire extinguisher: ________________________________
  Flashlight/Batteries: ______________________________
  Portable radio: __________________________________
  Tools: _______________________________________
  Safety equipment: ______________________________
  Water: _______________________________________
  Sanitation supplies: _____________________________
  Food: ________________________________________
  Cooking equipment: ____________________________
  Blankets: _____________________________________
  Extra eyeglasses: _______________________________
  Medication: ___________________________________
  First Aid Supplies: ______________________________
  Complete set of clothes, shoes, gloves:
  ________________________________________
  
  After an Earthquake
  
  Be prepared for after shocks,  Put on Heavy shoes immediately to avoid injury
  from
  stepping on glass and other debris. Check for injuries and give first aid.
  Check for fires and fire hazards.Remove fallen objects from top of stove.
  Sniff for gas leaks, starting at the hot water heater.  If you smell gas or
  suspect
  a leak, turn off main gas valve, open windows and carefully leave house. 
  Do not turn lights on or off or light matches or do anything that makes a
  spark.
  Note: Do not shut off gas unless an emergency exists. Do Not turn it back on
  until the gas company or plumber has checked it out. If damage to electrical
  system is suspected, (frayed wires, sparks or the smell of hot insulation) turn
  off system at main circuit breaker or fuse box. If water leaks are suspected,
  shut off water at main valve. Check neighbours for injury. Turn on radio and
  listen for advisories. Locate light source if necessary.
  Do not touch downed power lines or objects touched by downed wires. Clean up
  potentially harmful materials. Do not use phone except for genuine emergencies.
  Check house, roof and chimney for damage. Check emergency supplies. Check to
  see that sewage lines are intact before continued flushing of toilets.  Do not
  go sightseeing. Open closets and cupboards carefully. Cooperate with public
  safety officials.  Be prepared to evacuate when necessary.
  If you Must Evacuate Prominently post a message indicating where you can be
  found. Take with you the First Aid Kit, Flashlight, radio and batteries
  Important papers and cash, Food, Sleeping bags/blankets, Clothes, Toiletries
  and personal item, Baby supplies, Special Health Needs, Keep a list posted of
  supplies/equipment that your particular family members may need to take with
  them in case of evacuation. Include such items as: Medication, insulin &
  syringes,  Dentures, Eyeglasses, contact lens supplies, Wheelchairs, walker,
  crutches, Oxygen tanks, Special dietary needs, special baby formula. Name and
  number of family doctor and dentist. 
  
  Pets In a Disaster 
  Pets are not permitted in shelters, so families should plan for their pets in
  the event of a disaster such as an earthquake., if you must leave your home,
  you should very seriously consider provisions for leaving your pets behind. 
  They should be confined to a basement, garage or bathroom.  Leave only friendly
  dogs together.  Never leave cats with dogs, even friendly dogs.  Do not leave
  pets in a car with windows closed.  The most important task is to provide
  water.  Dogs and cats adapt well to deprivations of food, but not water.  Fill
  a tub or several buckets.  Tie any vessel so that it cannot be tipped over. It
  may be better to leave no food than to leave food which will spoil. It is
  probably best to leave only dry pet food, low in protein and fat. 
  
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