Apron: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
(6 intermediate revisions by 2 users not shown) | |||
Line 1: | Line 1: | ||
[[Category:Glossary]] [[Category:Turf]] | [[Category:Glossary]] [[Category:Turf]] [[Category:Cultural Practices]] [[Category:Turfgrass]] | ||
1. The [[fairway]] area in close proximity to and in front of the [[putting green]], adjoining the putting green collar. This area is normally mowed at fairway height but sometimes is mowed slightly closer with smaller equipment in order to preserve or improve turf quality and density.<br><br> | 1. The [[fairway]] area in close proximity to and in front of the [[putting green]], adjoining the putting green collar. This area is normally mowed at fairway height but sometimes is mowed slightly closer with smaller equipment in order to preserve or improve turf quality and density.<br><br> | ||
http:// | |||
http://hvp.osu.edu/albums/turf_covers/usopen2.jpg<BR><BR> | |||
Source: | To the left of the gentleman mowing the collar is what is often called the apron.<BR> | ||
Source: Ohio State University Turfgrass Program<br><br> |
Latest revision as of 11:06, 6 July 2017
1. The fairway area in close proximity to and in front of the putting green, adjoining the putting green collar. This area is normally mowed at fairway height but sometimes is mowed slightly closer with smaller equipment in order to preserve or improve turf quality and density.
To the left of the gentleman mowing the collar is what is often called the apron.
Source: Ohio State University Turfgrass Program