Clam Bisque 1 onion < 2 tablespoons butter 2 tablespoons flour I teaspoon salt M teaspon pepper I pint milk 1 cup minced clams 2 teaspoons parsley ■ ^ grdted cheese Saule the onion in buiter (do not brown). Stir in flour and seasonings. Cook for 3 minutes, stirring constantly Remove from heat and gradually stir in milk. Bring to a boil. Botl for 1 minute. Stir in the clams and liquor Garnish with chopped parsley and serve with grated cheese separately. Serves 4. .Many‘cream soups can be made from leftover vegetables by mashing them or putting them in a blender Add 1 cup milk, 2 tablespoons butter. 2 tablespoons flour andseasoning. Place the ingredients in saucepan and stir until slightly thickened. Serves 4. Broccoli, lettuce, asparagus, and carrots make good soup this way. (Florence Heal is former supervisor of home economics for the state of New Jersey and a*esident of Cape May!) Buying and Burning Wood

by James E. Haase The fall firewood season has arrived and many people will be collecting and buying supplies of ftfewood for their home use. Whether burning wood for aesthetic reasons or as a heating fuel in hopes of saving money during cold winter days, it is important to be an educated consumer. Here are some important considerations when buying firewood. By law, firewood in N.J. must be sold by the cord or fraction of a cord. A standard cord is a stack of wood 4x4x8 ft. or 128 cubic ft. However, the presence of air space reduces the actual wood volume <o about 80-90 cubic ft. Be aware that pick-up truck deliveries may fall short of a full cord. If you have doubts about the true volume, stack the wood before paying for it. Also be aware that depending on how it’s stacked, a cord can have a 5 to 10 percent difference in total volume when restacked, although wood volume remains unchanged. MOISTURE content is also very important because it directly effects the heating ability of wood. Depending on species, seasoned wood can have 10 to 26 percent greater heat (BTU) output than green wood. When wood dries it shrinks, causing its tissue to check or split. Wood exposed to weathering looses its normal coloring and becomes grayish. Unchecked wood, or normal colored wood, most likely has not been seasoning very long and should not be purchased. FireWood takes anywhere from 6 months to a year to be properly seasoned. Mold or fungus on firewood can indicate the presence of moisture or pulpiness. Molds and fungus need moisture to grow, and tty doing so break down the wood structure causing pulpiness. Avoid buying firewood if mold or fungus is visible. Another important consideration is the species of wood. All wood does not have the same density, and

will produce varying amounts of heat when burned. High heat value species, such as oak, will average about 24 million ^BTU’s per cord. Low densi- . ty species, such as white pine, will average only about 13 million BTU’s per cord. SOFTWOOD species, like pine, are easy to ignite, burn rapidly, and require frequent replenishment. Because of pitch pockets and high resin content, however, softwood species shouldn’t be burned in open fireplaces. They tend to spark and spit. In contrast, the hardwood species are more difficult to ignite but burn less vigorously, last longer, and have better coaling qualities. Depending on how much one wishes to spend, the extent that firewood fs processed may be important. Savings can be realized by. •buying wood unsplit and splitting the logs yourself. Also, some types of wood burning systems accomodate longer lengths of wood, making it unnecessary to purchase the standard short firewood lengths. Wood cut in long lengths requires more time to season. Also, semiprocessed wood is often stored in)piles. This is not conducive to 1 effective seasoning because of poor air circulation at the bottom of the pile. Slightly warmer temperatures, and greater moisture content contribute to fungus growth and subsequent rotting if wood is stored this way for long periods. It is always best to purchase stacked wood. For more information on firewood, contact Jim Haase, Resource Conservation and Development Forester at (609 ) 567-2714. Jim Haa$n.is a Resource Conservatiomand Development Foresier with the N.J. Bureau of Forest Managemei/t.

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