[Sca-cooks] Forest management (was ovens)

[Sue Clemenger]

And I live smack in the middle of the Rocky Mountains, so while we have 
some deciduous trees (natives include things like cottonwoods and aspen 
and birch, and there are imports like elms and LOTS of yellow maple), we 
truly wouldn't have enough of those for firewood.  But then, I don't 
think our area would qualify as a "temperate forest," as we're too dry. 
  And shame on me, as the daughter of a forester, I should know what we 
are, beyond "semi-arid!" <g>
We gots us lots and lots of conifers, though...the acreage I mentioned 
(which I inherited when my parents passed on) is pretty heavily covered 
with a variety of pines, firs, western larch, and some spruce.  And it 
was managed by my dad (thinned, selectively logged, etc.) for over 30 
years, so it was my pretty-close equivalent to a medieval managed forest.
--maire


UlfR wrote:

> Phlip <phlip at 99main.com> [2004.10.30] wrote:
> 
>>Evergreens aren't considered a good firewood because they can cause a severe
>>flammable build up in your chimney- can make things right exciting ;-) The
> 
> 
> True, but in parts of the world the price difference is major. IIRC I
> would have to pay *at least* twice as much for birch -- the main local
> hardwood -- as for mixed wood. I suspect that local availability might
> have produced the same kinds of effects back then as well.
> 
> 
>>reason I said a temperate zone forest is because they tend to have a high
>>proportion of hardwoods- oak, hickory, and so forth, which are ideal woods
>>for burning in a fireplace- not only are they low on sap and such, but they
> 
> 
> I'm in the (south end of the) taiga forest, so my options are different
> from most continental folks.
> 
> UlfR
>