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considered in the index rating. The factors are: profile characteristics, <br />texture of the surface layer, slope, and other factors (e.g., drainage, salinity). <br />In some situations, only the USDA Land Capability Classification information may <br />be currently available from a given published soil survey. However, Storie Index ratings can <br />readily be calculated from information contained in soil surveys by qualified soil scientists. <br />Users are encouraged to seek assistance from NRCS staff or Certified Professional Soil <br />Scientists to derive Storie Index information for the soils as well. If, however, limitations of <br />time or resources restrict the derivation of Storie Index ratings for the soils within a region, <br />it may be possible to adapt the Land Evaluation by relying solely upon the LCC rating. <br />Under this scenario the LCC rating would account for 50 percent of the overall LESA factor <br />weighting. <br />Identifyina a Project's Soils <br />In order to rate the Land Capability Classification and Storie Index factors, the evaluator <br />must identify the soils that exist on a given project site and determine their relative <br />proportions. A Land Evaluation Worksheet (Table 1A.) is used to tabulate these <br />figures, based upon the following: <br />Step 1. <br />Locate the project on the appropriate map sheet in the Soil Survey. <br />Step 2. <br />Photocopy the map sheet and clearly delineate the project boundaries on the map, <br />paying close attention to the map scale. <br />Step 3. <br />Identify all of the soil mapping units existing in the project site (each mapping unit <br />will have a different map unit symbol) and enter the each mapping unit symbol in <br />Column A of the Land Evaluation Worksheet (Table 1A). <br />Step 4. <br />Calculate the acreage of each soil mapping unit present within the project site using <br />any of the means identified in Section 1, Required Resources and Information, <br />and enter this information in Column B. <br />Step 5. <br />