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09 <br />BACON PROPERTY SOIL ANALYSIS <br />Soil <br />Type <br />Description <br />5.12..11 <br />5.12..15A <br />5.12..17 <br />Total Acreage <br />Ch <br />Chewacla loam <br />10.3 <br />6.5 <br />16.8 <br />WxF <br />Wilkes gravelly loam, 15 -45 percent slopes <br />1.2 <br />1.2 <br />TaD <br />Tatum silt loam, 8 to 15 percent slopes <br />1.0 <br />1.0 <br />EnB <br />Enon loam, 2 to 6 percent slopes <br />0.1 <br />0.1 <br />HrC <br />Herndon silt loam, 6 to 10 percent slopes <br />21.0 <br />0.1 <br />8.9 <br />30.0 <br />A B <br />Appling sandy loam, 2 to 6 percent slopes <br />27.4 <br />32.5 <br />59.9 <br />HrB <br />Herdon silt loam, 2 to 6 percent slopes <br />1.3 <br />16.8 <br />18.1 <br />GeB <br />Geor eville silt loam, 2 to 6 percent slopes <br />8.4 <br />8.1 <br />16.5 <br />A C <br />Appling sandy loam, 6 to 10 percent slopes <br />0.4 <br />1.5 <br />11.2 <br />13.1 <br />HeB <br />Helena sandy loam, 2 to 6 percent slopes <br />8.7 <br />3.8 <br />12.5 <br />w <br />Water <br />Totals <br />69.1 <br />10 <br />1 90.1 <br />+/- 169.2 <br />