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These trees are generally best tapped for their resin between the ages of 90 and 120 years old. In Lower Austria, the Austrian Black Pine is the predominant tree, and its resin is of particularly high-quality, thereby making the Austrian pitch one of the best in the world. [3]
Pinus nigra is a large coniferous evergreen tree, growing to 20–55 metres (66–180 feet) high at maturity and spreading to 6 to 12 m (20 to 39 ft) wide.The bark is gray to yellow-brown, and is widely split by flaking fissures into scaly plates, becoming increasingly fissured with age.
Pollen cones of Pinus pinea (stone pine) A red pine (Pinus resinosa) with exposed roots: Young spring growth ("candles") on a loblolly pine: Monterey pine bark: Monterey pine cone on forest floor: Whitebark pine in the Sierra Nevada: Hartweg's pine forest in Mexico: The bark of a pine in Tecpan, Guatemala: A pine, probably P. pseudostrobus, in ...
The Swiss pine is a member of the white pine group, Pinus subgenus Strobus, and like all members of that group, the leaves ('needles') are in fascicles (bundles) of five, with a deciduous sheath. The mature size is typically between 25 metres (82 ft) and 35 metres (115 ft) in height, and the trunk diameter can be up to 1.5 metres (4.9 ft).
The Map workshop page can be used to add your map requests and your sources. A graphist will create the requested map. The page is forum-based, to enable cross-teaching conversations to take place. The Resources page provides advice to both beginners (in the form of tutorials) and experienced map-makers.
Pinus peuce × P. strobus – Balkan pine × eastern white pine; Pinus peuce × P. parviflora – Balkan pine × Japanese white pine; Pinus flexilis × P. wallichiana – Limber pine × Himalayan pine; Pinus flexilis × P. strobus [11] – Limber pine × eastern white pine; Pinus flexilis × P. ayacahuite – Limber pine × Mexican white pine
Rumtopf (Danish: Romkrukke), which literally means rum pot, is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. [1] [2] It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana.
Take four ounces [110 g] of hops, let them boil half an hour in one gallon [3.8 L] of water, strain the hop water then add sixteen gallons [61 L] of warm water, two gallons [7.6 L] of molasses, eight ounces [230 g] of essence of spruce, dissolved in one quart [0.95 L] of water, put it in a clean cask, then shake it well together, add half a ...