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Creator:: Brown, Lawrence L., Holroyd, Michael H., and Dole, Hollis M.
Abstract:: Revised 1976 and 1985. Reprinted July 1987. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: Rocks and Minerals 4-H3401L July 1987 € This publication was prepared by Lawrence L. Brown

Creator:: Oregon State University. Extension Service, Dole, Hollis M. (Hollis Mathews), and Brown, Lawrence L.
Abstract:: Rocks are defined as aggregates or mixtures of minerals; rocks also include noncrystalline materials such as the natural glasses, and organic material such as coal. Rocks are found ready-made in nature. They are not homogeneous nor are they crystalline, although they may be made up of crystalline material. The composition...
Resource Type:: Learning Object
Full Text:: Fluorine F 0.06 Strontium Sr 0.04 Barium Ba 0.04 Sulfur S 0.03 Carbon C 0.02 Zirconium Zr 0.02 Chlorine Cl

Creator:: Oregon State University. Extension Service, Wilkinson, Ralph, Fletcher, Rick, Abell, John R., Sander, Gary H., and Brown, Terence D.
Abstract:: The Oregon Forestry Fact Sheets are designed for the leader as tools to support the group experience. Leaders are encouraged to make copies for their members.
Resource Type:: Learning Object
Full Text:: size of your magazine(s). Keep the magazine(s) between the cardboards. Use two or three strong rubber

Creator:: Baker, Mary Jean, Johnson, Evelyn H., Kelley, Fern S., and Brand, Jean
Abstract:: Reprinted July 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: from turning brown combine fruits or vegetables to taste good and look pretty. Clean-Food Tip—After

Creator:: Baker, Mary Jean, Johnson, Evelyn H., Kelley, Fern S., and Brand, Jean
Abstract:: Published January 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: sidewalk (not to eat). Point out the brown part and the white part of the grain or cereal. Some might

Creator:: Youngberg, Harold, Hannaway, David, Mosley, Al, Karow, Russell S., Jeffreys, Bradford J., and Oregon State University. Extension Service
Abstract:: Revised July 1989. Reprinted July 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: . Seed: full, round, or slightly flattened, buff or olive-brown to purple-brown and sometimes flecked

Creator:: Oregon State University. Extension Service, Cook, Frances, Spindler, Evelyn B., Kelley, Fern S., Groppe, Christine, Duncan, Dorothy, and Davis, Robert F.
Abstract:: How much do you know about the lands that have given us so many of our favorite foods and customs? On the following pages you’ll be taking a fascinating tour of four countries— Mexico, Germany, Italy, and Japan—and Scandinavia, sampling their foods and sharing their traditions.
Resource Type:: Learning Object
Full Text:: (Brown Potatoes) 19 Rodkal (Pickled Red Cabbage) 19 Gronnebonner i Selleri Salat (Green Bean and Celery

Creator:: Mattoon, Wilbur R. (Wilbur Reed), 1875-1941 and Shinn, Erwin H. (Erwin Henry), b. 1880
Abstract:: This publication furnishes information that should be useful to 4-H Club leaders and members and other young people. It is intended to supplement subjectmatter material published by the various States and other agencies. The text emphasizes getting acquainted with forest trees and forest stands and learning their different values to...
Resource Type:: Book
Full Text:: *,4 : . s--- es+ry for 4M Clubs Forestry for 4-H Clubs By

Creator:: Koester, Ardis W., Sawer, Barbara J., and Oregon State University. Extension Service
Abstract:: Reprinted July 2000. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: . Members, along with their leader and parent(s), select activities to be completed in each skill level

Creator:: Oregon State University. Extension Service
Abstract:: Revised July 1983. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Learning Object
Full Text:: a cooperative program of Oregon State University, the U. S. Department of Agriculture, and Oregon

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