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Bats of Texas
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With all new illustrations, color photographs, revised species accounts, updated maps, and a sturdy flexible binding, this new edition of the authoritative guide to bats in Texas will serve as the field guide and all-around reference of choice for amateur naturalists as well as mammalogists, wildlife biologists, and professional conservationists.
Texas is home to all four families of bats that occur in the United States, including thirty-three species of these important yet increasingly threatened mammals. Although five species, each represented by a single specimen, may be regarded as vagrants, no other state has a bat fauna more diverse, from the state’s most common species, the Brazilian free-tailed bat, to the rare hairy-legged vampire.
The introductory chapter of this new edition of Bats of Texas surveys bats in general—their appearance, distribution, classification, evolution, biology, and life history—and discusses public health and bat conservation. An updated account for each species follows, with pictures by an outstanding nature photographer, distribution maps, and a thorough bibliography. Bats of Texas also features revised and illustrated dichotomous keys accompanied by gracefully detailed line drawings to aid in identification. A list of specimens examined is located at batsoftexas.com.

Table of Contents

  1. Contents
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  1. Foreword
  2. pp. ix-xii
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  1. Acknowledgments
  2. pp. xiii-xiv
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  1. Introduction
  2. pp. xv-xiv
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  1. Chapter 1: San Antonio
  2. pp. 1-11
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  1. Chapter 2: Cooking with Fritos
  2. pp. 12-30
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  1. Chapter 3: Frito Kids
  2. pp. 31-57
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  1. Chapter 4: Diversification
  2. pp. 58-67
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  1. Chapter 5: Cattle and Corn
  2. pp. 68-80
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  1. Chapter 6: Inventors and Inventions
  2. pp. 81-94
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  1. Chapter 7: Ronald
  2. pp. 95-104
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  1. Chapter 8: Fritos Chili PieĀ®
  2. pp. 105-116
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  1. Chapter 9: Natural Hygiene
  2. pp. 117-135
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  1. Chapter 10: Desserts
  2. pp. 136-146
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  1. Chapter 11: Then and Now
  2. pp. 147-154
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  1. Chapter 12: Cooking with Fritos Today
  2. pp. 155-172
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  1. Epilogue
  2. pp. 173-176
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  1. Appendix 1: Recommended Reading
  2. pp. 177-179
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  1. Appendix 2: Timelines
  2. pp. 180-183
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  1. Appendix 3: Letter from C.E. Doolin to the Frito Bandwagon
  2. pp. 184-184
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  1. Appendix 4: Doolin Family and Frito Company Patents
  2. pp. 185-185
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  1. Appendix 5: Recipes by Chapter
  2. pp. 186-188
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  1. Appendix 6: Web Sites
  2. pp. 189-190
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  1. Index
  2. pp. 191-201
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