Place the citation underneath the figure and double-space it. Get permission to reprint the figure if you plan to publish your paper. Cite the source for the figure in the Reference List.

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The citation should always appear below the figure in your paper. This will ensure it identifies the figure clearly. You should also double-space it so it is easy to read. If you’d like to publish your paper in a thesis, a journal, or a publication, you will need to get permission from the original copyright holder to reprint the figure. Then, note you obtained permission by placing “Reprinted with permission” at the end of the citation. For example, you may write, “Figure 4. Graph of statistics on household income in Canada in 2010. Adapted from ‘Statistics Canada Reveals Shift in Census,’ by B.Lork and M.Casper, 2017, Statistics Canada, 56, p. 103. Copyright 217 by the Statistics Canada Bureau. Reprinted with permission.” Per APA guidelines, you must include a full bibliographic entry for the source for the figure at the end of your paper on the Reference List page. Double-space each entry in the Reference List and order them alphabetically. Follow APA format for the citation, making sure to include the title of the book, article, or website, the author, and the publishing information for the source. For example, a citation in your Reference List for a book would be, "Lee, K.L. 2008. The Life of Martha Graham. New York, NY: Homer Press."


Place the cleaned fish into freezer-safe plastic baggies. Freeze the fresh fish in a solid block of ice. Consume the frozen fish within twelve months.

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Before you seal them closed, make sure you press out all of the air from the baggies, or at least as much as you can. Oxygen can lead to loss of flavor and faster spoilage. Once the bags are air-free, seal them tightly so that no air is able to get into them. To be safe, it's best to wrap the plastic baggies first in aluminum foil and then in moisture-proof freezer paper before placing them into your freezer. This is an alternate way to safely freeze fresh fish without having to seal the pieces in plastic baggies. Place the fish meat directly into a clean, freezer-safe refrigerator container. Fill the container up with water until the water is just covering the fish. Place the container into the freezer. The frozen block of ice surrounding the fish will prevent oxygen from reaching the flesh. As long as you've prepared the fish well in air-tight baggies before storing them in the freezer, most frozen fish will be good for up to twelve months. For the absolute best taste and freshness, consume the fish within the first three months. Keep in mind that lean fish will have a longer shelf life than fatty fish.  When you're ready to cook the fish, thaw the meat by placing it into your refrigerator overnight. Never thaw fish in a microwave or by setting it out at room temperature.


Place the container in a cool, dark location for 10 weeks.

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In this time, the bulbs will grow roots in the soil and begin the process of coming to the surface of the soil. A garage, shed, or basement is a great place to store the bulbs during this time to protect them from heat and light.  After you place them in their storage space, mark your calendar for exactly 10 weeks from that date. On that day, you can take them out of their storage space and place them in a well-lit area, even if they haven’t produced shoots yet. If you’re growing different varieties of hyacinths, make sure you label the containers to avoid confusion when you go to retrieve them.


Place the container in the fridge overnight.

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Put the lid on the container of oats and transfer it to the fridge. Leave the oats in the fridge overnight or for 8 hours. Enjoy the oats cold in the morning. Serve the oats with your favourite toppings.


Place the duck on a clean surface. Turn the duck. Find the bone between the breasts. Cut alongside the keel bone. Cut along the curve of the duck. Pull the breasts off.

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You should put the duck on a clean cutting board. Move the duck so that the legs face you. The entire duck should face upwards. This position will be helpful when you start cutting the duck. This is called the keel bone.  Run your finger along the duck in order to locate the duck’s keel bone. Cut from the end of the duck to the neck. While you keep a firm grip on the duck, start cutting the breast. The breast should slowly fall off the duck. Take the breasts off of the duck with your thumb. The breasts should slide off.


Place the egg in question in a bowl or wide glass of cold water and see if it floats. Hold the egg up to your ear and shake it, listening for a sloshing sound. Crack the egg open on a plate or in a large bowl and check the quality of the yolk and white.

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There is a tiny air pocket inside eggs, and over time more and more air passes through their porous shells and into the egg. As more air enters the egg, the air pocket grows larger, making the egg more buoyant.  If the egg lays on its side on the bottom of the bowl, it is at peak freshness.  If the egg stands upright on one end but is still touching the bottom, it is aging past its prime but is still safe to eat.  If the egg is floating, it is not a fresh egg. This does not necessarily mean it’s bad or unsafe to eat. You should test the egg by cracking it open and looking for (or smelling) signs that it has gone bad. As the egg ages and moisture and carbon dioxide escapes through the shell, the yolk and white begin to dry out and shrink, and the air pocket in the egg becomes bigger. A larger air pocket gives the egg more room to move around inside the shell and create a sloshing sound.  A fresh egg should not make much, if any, sound when you shake it.  A sloshing egg only indicates that the egg is old and does not mean the egg is unsafe for consumption. The integrity of the egg will lessen as it ages, so it won't hold together as well as a fresh egg. Notice if the egg seems to spread over a wide distance on the plate, or if it stays relatively compact. An egg that spreads or seems a little watery has a thinner white and is past its peak freshness.  If the yolk is flat and breaks easily, the egg is old.  If the yolk moves around easily, this means the chalazae (the thicker strands of egg white that hold the yolk in place) have weakened and the egg is aging.  Look at the color of the egg white. A cloudy white indicates a very fresh egg. A clear white means the egg is older (but may still be edible).


Place the eggs in the incubator. Maintain the incubator temperature at 82 to 86 degrees Fahrenheit. Monitor the eggs on a regular basis.

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To do this, lift the eggs with your hands or a spoon. It is important to be extremely gentle when you are transferring the freshly laid eggs from the lay box to the incubator. As best you can, keep them in the same orientation as you found them in the lay box. It may be helpful to mark the top of the egg with a pencil to keep you from accidentally turning it upside down when placing it in the incubator. Place each egg in an individual container in the incubator. The egg should fit snugly within the thumb depression that you made earlier. Make sure that the egg is not covered with the vermiculite or perlite and place the lid on the container. Use a digital thermometer to monitor the temperature. If the temperature gets too hot within the incubator, the embryos could die inside the eggs. The incubator should be in a room that is cooler than the temperature inside the incubator; a warmer room would increase the incubator’s temperature, which puts the embryos at risk.  The incubator’s humidity should be maintained at around 80%. Placing a bowl of water within the incubator will help to maintain the humidity level. Refill the water as needed. Check the temperature daily and the humidity about twice a week. Pay close attention to see if the eggs look wet or overly dry. Condensation on the eggs can be deadly to the embryos, so it is very important to make sure that the eggs do not have any moisture on them. If they look wet, take the lid off the incubator for 24 hours to release the excess humidity and let the vermiculite or perlite dry.  If the eggs look dimpled or look like they’re about to collapse, they may be too dry. Use room temperature water to dampen the vermiculite, making sure not to make it so damp that the egg gets wet. Healthy and fertile eggs will increase to about twice their original size and turn chalk white. Eggs that are yellow, pink, or green may not be fertile. Eggs with mold on them may or may not be fertile. Talk with your veterinarian if you are unsure what to do with the moldy eggs. The...


Place the elbow macaroni into a large bowl and pour water over it. Set the bowl on a plate and put it in the microwave. Microwave the elbow macaroni for 11 to 12 minutes. Drain the elbow macaroni. Use the cooked elbow macaroni.

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Measure 1/2 cup to 1 cup (42 to 84 g) of dry elbow macaroni noodles into a microwave-safe bowl. Pour enough water to cover the noodles by 2 inches (5 cm).  The noodles will absorb the water as they cook, so use a bowl that's large enough for them to expand. This will make 1 to 2 servings. If you'd like to double the amount, use a larger bowl and add more water. Place a microwave-safe plate under the bowl to catch any water that might boil over. Put the plate and bowl in the microwave. Turn on the microwave and heat the noodles so the water begins to boil and the noodles soften. Once the timer beeps, check the noodles to see if they're as soft as you want.  If you want softer noodles, microwave them for another 1 to 2 minutes. Set a colander or strainer in the sink. Wear oven mitts to remove the bowl of cooked elbow macaroni from the microwave. Pour the noodles and water into the colander so the water drains. Stir the cooked elbow macaroni into your favorite sauce or soup. Refrigerate the leftover elbow macaroni in an airtight container for 3 to 4 days.


Place the end of a ribbon on the center of a book's cover. Wrap the ribbon 5 to 9 times around the book. Trim off the excess ribbon, just past the mid-point of the cover. Slide the wrapped bundle off of the book. Wrap a thin wire around the middle of your bundle. Cut ribbon for the tails of your bow. Tie a loose knot in the middle of the tail ribbon. Wrap the tail ribbon around the middle of the bow. Use the excess wire to tie the tail ribbons in place. Fluff and shape the ribbon.

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Choose a book that is the same width as the bow you want to make. Place the end of a wide, wired ribbon on the middle of the book's cove. Move the end of the ribbon towards the spine by about ½ to 1 inch (1.27 to 2.54 centimeters). You can also use a CD or DVD case, or even a scrap of cardboard. Keep the ribbon in the same place as you wrap it around the book. This will make your bow look neater in the end. Avoid wrapping the ribbon too tightly, or it will be difficult to slide the bundle off in a later step. You want both ends of the ribbon to be overlapping by ½ to 1 inch (1.27 to 2.54 centimeters). This will help prevent the ribbon from falling apart when you go to tie it together. Try to keep the loops in place so that they are nice and even. Do not lose the middle of your bundle where the ends overlap. Pinch the middle of your bundle first, then wrap a piece of thin wire around the middle. Wrap it tightly so that it creases the ribbon and holds everything together. Don't trim off the excess wire yet. The thin wire that florists use would work great for this. Another option would be one of those twist ties used on trash bags. The ribbon needs to be two and a half times the length you want the ribbons to be. For example, if you want the tails to be 12 inches (30.48 centimeters) long, you want to cut 30 inches (76.2 centimeters) of ribbon. Make sure that the knot is loose so that it doesn't wrinkle on the front part. It's okay if it wrinkles on the back where the ribbons cross over one another. Place the knotted part of the tail ribbon over the center of your bow. Make sure that the smooth part of the knot is facing out, not the crossed part. Wrap the tail ends over to the back of your bow. Hold the tails of the ribbon behind your bow. Pinch them tightly, then wrap the excess wire around them to keep them in place. Trim off any excess wire. Move the loops around to your liking. Use your fingers to make them appear fuller. If the tails of the ribbon are too long, you can trim them down using a sharp pair of...


Place the end of the cutting in a root hormone if desired. Place the cutting into a bottle of water for up to 2 weeks. Transplant your cutting to soil after roots start to develop. Place the plant in a sunny area and water it, if necessary.

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Root hormone can promote the growth of a new plant. Purchase either the gel or powder form of the hormone from a department or gardening store and dip the bottom end of the cutting in the hormone. Do not inhale powdered root hormone. Place the bottom of the cutting into a bottle or glass of water. Over the span of a week or 2, new roots should start to grow out of the bottom of your cutting. Take your plant out of the water and place the bottom of the cutting into well-ventilated soil like perlite or vermiculite. Keep the cutting in a dark place for 2-3 days so that the plant doesn’t have to expend energy on photosynthesis. If you are growing your plant inside, you should water it every 2-3 days. If you are keeping it outside, make sure to put it in an area that gets adequate sunlight. Look in a gardening guide or online to find the proper way to maintain your new plant.


Place the fixture over the concrete and line up the holes. Slide a washer and nut over the threaded end of the anchor. Tighten the nut with a ratchet.

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Line up your fixture or whatever you want to attach to the concrete. Line up the hole that you drilled into the concrete with the hole in the fixture. The hole in your fixture must be the same diameter of the anchor that you're bolting into the concrete. The nut and washer will help protect the anchor and prevent it from getting stripped by being hammered in. Put the nut first, then the washer so that the nut is over the washer but under the pin on the tip of the anchor.  Apply Loctite to the bolt to keep it from moving. Alternatively, you could use a locking washer. Turn the nut clockwise with your hands to tighten it, then use a ratchet to tighten it until it's firmly attached to your fixture. As you tighten the nut, the anchor should grip to the concrete, holding your fixture in place.


Place the fleshy side of your palm lightly on the strings. Adjust the pressure of your palm to adjust your sound. Adjust your hands to sound certain notes.

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Pretend your karate-chopping the strings. Don't actually hit them, but that shows you what part of your hand should be hitting the strings. It should be the outside of your palm.  When you first put your hand down, it should be perpendicular to the strings, not laying flat against them. Slide the hand back as close to the bridge as you can-- this makes it easier to learn. A lot of palm muting is about the feel on the strings, since the actual skill is not very hard. The harder you press, the less you'll hear the note of the string and more you'll hear a dampened, percussive sound. If you are too light you'll just hear buzzing as the strings struggle to move. The perfect sound is a deadened, but still melodic, note that ends quickly after you strum it. With dampening, you should be able to hear the pitch when you pick the string. Try picking the strings one at time to make sure you can hear all the proper pitches rather than a dead plucking sound. If you want the first string to sound, lift off that part of your hand. You can test to make sure it's sounding correctly by strumming it. Practice lifting off each string in order. Once you've mastered the technique, you can control which strings are dampened and which strings are not. You'll be lifting from your wrist, rather than from your fingers. You can curl your wrist up and down to open up or mute certain strings with some practice.


Place the florets in a microwave-safe bowl. Add 3 US tbsp (44 ml) of water for every 1 lb (450 g) of broccoli. Cover the bowl entirely with a lid or plate. Microwave the broccoli on high for 3 to 3.5 minutes. Remove the bowl carefully.

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Use a bowl made of glass or ceramic in your microwave. Place the amount of broccoli you want inside the bowl, but do not overfill it past the lip.  Ceramic and glass bowls will get hot once you microwave them. Make sure to use an oven mitt when you take them out. If the broccoli is too large for the bowl, cut off the ends of the stems. Keep the cut stems in the bowl to cook them rather than throwing them away. Use a measuring spoon to add the water to the bowl until you have the correct amount. Make sure the bowl is sealed so steam cannot escape once it is microwaved. Use a lid meant to fit the bowl or cover it with a microwave-safe dish. In a pinch, you can use plastic wrap to cover your bowl. When your broccoli is finished, it should still be crispy and bright green. If you don’t know the power of your microwave, try cooking the broccoli for 2.5 minutes first. Check to see if they’re finished cooking and if not, cook them for another minute. Tenderstem broccoli will be bright green once they are finished cooking. Season the broccoli with butter and salt. Use an oven mitt to remove the bowl from the microwave and take off the lid. Mix in 1 tablespoon (14 g) of butter for every 1 pound (450 g) of broccoli, and then season it with salt until you’re happy with the flavor.  Add a splash of soy sauce for extra flavor.


Place the flue on the top or "lid" piece. Sew together. Line the flue up with the brim. Sew together.

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Place the lid piece wrong-side up on your working surface and set the flue wrong-side out on top. Pin in place. Pin the pieces together as close to the edge as possible to prevent them from wiggling apart. Sew the flue to the lid using a sewing machine or needle. Leave a seam allowance of 1/8 inch (3.175 mm). Turn the flue and top right-side out once the two pieces have been attached. Pull the bottom edge of the flue slightly through the hole you cut in the brim, leaving 1/8 to 1/4 inch (3.175 to 6.35 mm) of fabric beneath the brim. Pin in place. Pin the overhanging portion of the flue fabric to the underside of the brim, placing the pins as close to the edge as possible. Sew the overhanging portion of flue fabric to the underside of the brim using a sewing machine or needle. The seam allowance should only be about 1/8 inch (3.175 mm).


Place the fractions side by side. Understand equivalent fractions. Multiply the two denominators to find a common denominator. Find a smaller common denominator instead (optional).

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Write the fractions you are using side by side. Keep the numerators (top numbers) level with each other on top, and the denominators (bottom numbers) on the line beneath them. Let's use the fractions 9 / 11 and 2 / 4 as our example. If you multiply the numerator and denominator in a fraction by the same number, you end up with an equivalent fraction, exactly equal to the first. For example, if you take 2 / 4, and multiply each number by 2, you get 4 / 8, which is an equal ("equivalent") fraction to 2/4. You can test this yourself by drawing the fractions:  Draw a circle, divide it into four equally sized pieces, then color in two of them (2 / 4). Draw a new circle, divide it into 8 equal pieces, then color in four of them (4 / 8). Compare the colored areas in the two circles, representing 2/4 and 4/8. These two areas have an equal size. Before we can add or subtract the fractions, we need to write them so they have the same denominator (a "common denominator") that is divisible by both numbers. The quickest way to find this is to multiply the two denominators together. Once you've written the answer down, you can skip ahead to the section on finishing the problem, or try the step below to find a different common denominator that may be easier to use.  For example, we started with the fractions 9 / 11 and 2 / 4. 11 and 4 are the denominators. Multiply the two denominators together: 11 x 4 = 44. The method above is quick, but you can instead find the "least common denominator," meaning the smallest possible answer. To do this, write down the multiples for each of the original denominators. Circle the smallest number that appears on both lists. Here's a new example, which we could use if we were solving "5/6 + 2/9":  The denominators are 6 and 9, so we want to "count by sixes" and "count by nines" to find the multiples: Multiples of 6: 6, 12, 18, 24 Multiples of 9: 9, 18, 27, 36 Since 18 is in both tables, it can be used as a common denominator.


Place the frozen salmon in a resealable plastic bag. Thaw the salmon under cold water for up to 1 hour before cooking it.

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Remove the fish from its original packaging. Pop the frozen pieces into a gallon-sized zip-top plastic bag. Squeeze out any air bubbles so that the sides of the fish are pressed against the inside of the bag. Then seal it up tightly. Allow 30 minutes of defrosting time for every 1 lb (0.45 kg) of fish. Once the fish has completely defrosted, cook it immediately. Refrain from leaving it in the fridge or refreezing it.  This method doesn’t work well for whole fish, as they won’t fit in a resealable gallon bag and are typically too thick to thaw completely underwater. Instead, try defrosting a whole salmon in the fridge overnight.  If any ice crystals remain in the inside cavities of a whole salmon, seal the fish in plastic wrap and run cold water over the frozen parts for up to 1 hour.


Place the garment on a flat surface. Check the garment care instructions. Wash the garment as usual.

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An ironing board or tabletop covered with a towel would work.  Be sure the surface that you are using is not sensitive to heat. Heating the garment beyond recommended settings may cause damage to the material.  Some materials, such as polyester, may actually melt if overheated. After you have removed the transfer and residue, launder the garment as you normally do.  Be sure to do this if you used any kind of chemical to remove leftover residue, as chemicals may irritate or harm your skin.


Place the generator away from your home. Plug in your generator to the hookup. Plug your attachment cable in to your generator. Check the engine. Start the engine. Switch the systems. Flip the breakers. Return to utility power.

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Place the generator as far away from your home as you can with the cable that it comes with. This is to prevent your home catching fire, should something go wrong with the generator, and to avoid the deadly carbon monoxide poisoning from the generator exhaust. This is a basic safety precaution, and should not be ignored. Match the holes at the end of the generator's cord to the prongs on your hookup. Plug it in. You will likely have to then turn the plug connection to complete the connection (usually about 15 degrees). You generator should have come with a cable to use to connect to your house. Plug it in, select which voltage you want (if you can), and do the same turn that you did with the other end and the receptacle. Check that the throttle for the engine is in the correct position and that the engine has enough oil. You may also need to preheat the engine with the glow plug, depending on where you live. Start your generator's engine according to manufacturer's instructions. Go to your breaker. Flip off the utility main and turn on the generator main. Flip the breakers on the system that you installed, turning on all of the loads one by one (slowly). In order to return to use of utility power, reverse the order of operations.


Place the gift in the center of the wrapping paper. Pull the opposite corners together. Pleat the paper. Tie a ribbon around the paper.

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This method works best for cylinder-shaped gifts that can be stood upright. Place the gift in the center of the paper so that it is standing. Use a thick and high quality of wrapping paper, so that it can support the weight of the gift. Grab the two opposite corners of wrapping paper and pull them together so that they meet over top of the gift. Then do the same thing with the other two corners. All four corners should meet in the center. Pinch them together with your finger and then using your other hand, squeeze the paper close to the gift. In order to create a more professional and finished look, you can pleat the paper using folds and creases. Rather than have a bunched look over top of the gift, the pleats will give your wrapping a more professional appearance. Once you have folded or bunched the paper at the top of the gift you can tie a ribbon around the paper to hold it in place. Choose a ribbon that matches with the wrapping paper. Fluff up any excess paper.


Place the glass in a small container, if it fits. Tape a small piece of dense cardboard or tape to the glass.

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You could use an ice cream tub or a plastic photographic tray. You don't want to drill through into a table or something like that.  Put a bit of newspaper at the bottom of the container. This will prevent you from drilling a hole through the container itself. Another option is to place the glass on an extremely flat surface where it is completely supported. If you can, put a rubber pad or other firm, cushioning material underneath it, but the glass must be flat and supported. In other words, don't hold the glass up as you drill or something like that. At all times be cautious about safety. Make sure that you aren't drilling in an area where you could damage something, and you want to make sure that power tool cords are not near water. This will help prevent the bit from slipping as you start drilling. You could use cereal box cardboard for this purpose.  Another approach is to tape the inside and outside of the glass you will be drilling with packaging tape or painter’s tape This will stop the glass from splintering. Tear off two pieces of the tape. Place the pieces on the glass in an X pattern over the spot where you want to drill a hole. Never drill within 3/4" of any edges. Make a reference mark on the tape on the spot where you want to drill the hole. This will help guide you as you get ready to drill.


Place the ground turkey in a sealed plastic bag. Place the bag with the turkey in a big bowl or container and fill it with cold water. Leave the turkey for at least 1 hour and change the water every 30 minutes. Cook the turkey as soon as it has thawed completely.

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Take the turkey out of its store packaging and put it in a plastic bag with a zipper seal, or other hermetic plastic bag. Make sure the meat is completely sealed inside the bag to prevent bacteria and water from getting in.  This method of thawing is much faster than letting the turkey thaw in the fridge, but requires you to pay more attention during the process. Thawing ground turkey in cold water will defrost it more evenly than in a microwave because the temperature is even all around. Make sure the bowl or container is large enough that you can completely submerge the bag with the turkey. Fill it almost to the top with cold water and set it in the sink or on a counter. Never use hot water to thaw ground turkey because this will greatly increase the likelihood of dangerous bacteria. It will take about 1 hour for every 1 lb (0.45 kg) of ground turkey to thaw. Change the water every half hour to make sure it stays cold and reduce the risk of bacteria growth.  Set an alarm on your phone or a watch to remind you to check on the turkey and change the water. If the turkey is already partially thawed, then it might only take 30 minutes to finish thawing it in cold water. You will need to cook the ground turkey right away to avoid potential bacteria growth. Put any cooked leftovers in the fridge or freezer.  Remember that it is okay to cook the turkey even if it has not thawed completely. The frozen parts will just take a bit longer to cook, but you can do this if you don’t want to wait for it to thaw all the way. If the turkey is not thawing fast enough in the water, you can finish defrosting it in the microwave.


Place the handle correctly. Arrange the fingers of your bottom hand. Grip the bat with your top hand.

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Place the head of the bat on the ground in front of your lead foot. Grab the handle with your bottom hand or non-dominant hand. For example, if you are a right-handed hitter, your bottom hand and lead foot will be your left. This creates a slight angle to your bet which helps generate an extra whip to your wrist. Bend the index finger of your bottom hand around the bat. Separate the bottom three fingers that are also wrapped around the handle. Point your knuckle up the barrel of the bat. Try to keep the bat off of the palm of your hand as you hold it with your fingers. Grab the handle similar to your bottom hand, with the handle in your fingers. Your index finger should be separate from the bottom three fingers but all four fingers should be gripping the handle with your thumb in a comfortable position. The second knuckles of your fingers should basically be all aligned.


Place the headboard against the wall. Attach the side rails to the headboard. Connect the baseboard to the side rails. Attach board or beam guides to the side rails if necessary. Add support legs to the center boards or beams if necessary. Connect the center boards or beams to the side rails. Check the frame with a level and tape measure.

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For easier assembly, place your headboard (the taller wooden frame) up against a back wall or other durable surface. If possible, place it against the wall where it will sit when finished, since moving an assembled bed frame is not an easy task. Make sure the finished side of the frame points out, since that’s the side everybody will see. Some headboards can stand or lean on their own. If yours cannot, grab another person to hold it in place. Find the small holes or grooves near the base of your headboard. There should be an equal amount on the left and right side. Attach one of your bed frame’s side rails to each side of the headboard, making sure the finished side of each rail points out. Some side rails will simply fall into place, though others may need to be secured with included screws and nuts.  If you need to secure your side rails with screws, look for a small opening near the end of each rail. Insert a screw from behind the headboard into each opening and secure them with nuts. If you need to hook your side rails onto screws, push a screw into the designated area on each side of your headboard, then attach your side rail to it. If you need to secure your side rails with metal brackets, screw a bracket onto each end of the headboard, then screw the brackets to their respective side rail. For most wooden bed frames, you can attach the baseboard using the exact same method as the headboard. However, since your baseboard is shorter than the headboard, the grooves or holes may look slightly different and any screws or nuts necessary to secure the baseboard may be smaller. Make sure the unfinished side of your frame points in. Some side rails have small panels, holes, or ridges in them designed to hold center supports. If your bed frame does not have these, you may need to attach included guides using screws and nuts. Look for markings along your side rails indicating recommended drilling spots, then drill a hole in the wood and attach your support guides. If your side rails do not have any markings,...


Place the headings above each new section. Format and place main section headings using APA. Format and place main section headings using Chicago style. Format and place main section headings using MLA style.

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Headings should start each section. They should go before you introduce the section. Usually, you do not start a new page for a new section. Remember to follow the format for the required style guidelines given to you by your professor. Level one (main section) headings should be centered, bolded, and written in title case. Title case is where you capitalize the first and last word and other important words. You do not, however, capitalize articles, conjunctions, or prepositions. For example: The Beet Goes On: How Beets Fuel the Body Level one headings should be centered, boldface or italic, and written in title case. For example:  The Beet Goes On: How Beets Fuel the Body Or: The Beet Goes On: How Beets Fuel the Body Section headings should be numbered, followed by a period, a space, and the title of the section. For example: 1. The Beet Goes On: How Beets Fuel the Body


Place the ink cartridge of the tag face-down. Pull the part of the clothing with the tag away from the rest of the clothing. Slip a rubber band around the pin of the security tag. Hold the larger part of the ink tag with one hand. Pull the pin off with the other hand.

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The ink cartridge is the part of the tag that juts out of the plastic. It is on the opposite side of the pin, which is the round part of the tag. Move it as far away as possible so the ink doesn't ruin the clothing as much if the sensor cracks. The rubber band should be large and thick enough to be strong, but thin enough to fit around the pin. This will loosen the pin.  The pressure of the pins should be strong enough so that the pin eventually pops off or easily pulls apart from the rest of the tag. If the rubber band didn't loosen it enough, try again with multiple rubber bands.


Place the item to enchant in your enchantment table. Place lapis lazuli in the other slot. Select one of the three enchantments. Understand the cost.

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Use the enchantment table to open the enchantment interface. You can place armor, swords, bows, books, or most tools in the enchantment table. This goes in the left slot in PC edition, and the top slot in Pocket Edition. Books store enchantments for later use with an anvil. Enchanting tools directly is more efficient. In the latest versions of Minecraft, each enchantment consumes 1, 2, or 3 lapis lazuli. Place the gem in the empty slot in your table. Hovering over an option will tell you the name of the enchantment. There is also a chance to add additional, randomly selected enchantments.  You cannot reset the available selection without enchanting something. Blocking the path to a bookshelf will reveal new, usually lower-level options.  Different types of items have different available enchantments. There are always three options on the enchantment table. The top one is the weakest, and costs one lapis lazuli and one experience level. The middle one costs two lapis lazuli and two levels. The bottom one costs three of each. The number next to each option is the level of the enchantment. You must be at least this level to choose that option. It does not change the amount of experience it costs.


Place the jars in the canner. Turn up the heat and watch the steam and pressure. Process the jars for the duration of time needed for the type of meat you are canning. Turn off the heat and let the jars cool. Move the jars from the canner to the counter. Store the jars.

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Use the jar lifter to set them into the canner. Fit as many as you can in the canner at once. Close the lid on the canner and lock it in place. Depending on the type of canner you are using, either leave the pressure weight off or leave the petcock open.  Be sure to read the instructions on the canner to make sure you complete the process correctly. Don't stack jars on top of one another. The canner is working effectively when it begins producing large amounts of steam. Once the jars are inside and the heat is turned up, it should begin producing the appropriate amount of steam within 10 to 15 minutes. The pressure should hold steady at between 10 and 12 pounds, depending on your pressure canner model and altitude. If it rises above that, turn the heat down a little. This may be anywhere from 65 to 90 minutes, and it changes depending on whether the meat is raw or cooked. It's important to process the jars for exactly as long as is recommended for safety purposes.  Stay in the kitchen while the pressure canner is working, and monitor the pressure gauge. If it drops too low or high, adjust the heat on the stove as necessary. When the correct amount of time has elapsed, let the pressure return to zero and the jars cool a bit before you remove them from the pressure canner. Open the lid of the canner and remove the jars with the jar lifter, then set them on a dishtowel. Make sure your workspace isn't too drafty or cold; the cool air could cause the hot jars to crack. Set the jars a few inches apart so they cool properly. You'll hear popping noises as the lids seal.  Don't touch the jars as they cool, or they may not seal properly. Check the seals after the cooling process is finished. They should be slightly indented. Jars that have been properly sealed can be stores on shelves in the pantry or another cool, dark area. Label the jars with their contents and the date before storing them.  Don't store jars of meat in the sunlight or in a warm area. Jars that did not seal should be refrigerated or put through the...


Place the jars into a pressure canner and add 3 US quarts (2.8 L) of water. Add a 10 pounds (4.5 kg) weight to the canner and cook for 20 minutes. Store the jars in your pantry for up to 3 to 5 years.

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With the wire rack sitting at the base of your pressure-canner, sit each of the sealed jars in your pressure canner. Pour over 3 US quarts (2.8 L) of water to fill the bottom of the canner.  The amount of water needed may vary between different pressure-canners. Always follow the manufacturer’s instructions for your specific pressure-canner for the best results. The jars don't need to be submerged in the water. The water is used to create steam that will build up the pressure needed to can your jars. Once the canner has heated up and is produce steam, you can begin building pressure inside it. Place the 10 pounds (4.5 kg) on the top of your canner, or set the dial gauge on the canner to 11 to build up the pressure. Start a timer and leave the green beans to cook for 20 minutes.  The way you specific pressure will vary between different pressure-canners. Follow the manufacturer’s guidelines for your specific canner in order to be safe. The amount of pressure needed will increase if you’re at a higher altitude. If you’re more than  1,000 feet (300 m) above sea level, use a 15 pounds (6.8 kg) weight instead. Once the jars have been given time to cool, write the date on the lid and store them in your pantry until they’re ready to be used. Green beans should easily last 3 to 5 years if kept in a cool, dry place out of direct sunlight. Once opened, store the green beans in the fridge and use within 1 week.  Before storing them, press down on the lid to make sure your green beans are properly sealed. If the lid moves at all, you will need to pour the green beans into a sterilized jar. Use a new lid and repeat the process to try and seal the jar again. You can remove the jar rings before you put the beans in storage. If you choose not to, loosen the rings slightly so that they don’t rust in place.


Place the legs in the freezer until you want to use them. Thaw legs overnight in the refrigerator.

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If you're going to wait a couple of days or even a few weeks to use your crab legs, make sure to store them in the freezer. They'll go bad quickly in the fridge, usually within 2-3 days. Crab will last in the freezer up to 3 months. It will still be edible after that time, but the quality will begin to diminish. Crab legs generally come into the store frozen, and you're best bet for fresh legs is to purchase them that way. The easiest way to thaw them is to simply place them in the refrigerator overnight. Place them in a wide bowl to catch any thawed ice water. If you're pressed for time, place them in a colander with cold, running tap water. They should thaw in 5-10 minutes.


Place the lip balm into the fridge so that it can set quickly.

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Don't leave it out on the counter for this step, otherwise the hot mixture in the hole may cause the surrounding lip balm to melt. Once the lip balm hardens in the fridge (this should only take a few minutes), you can put the lid on and use it.


Place the liquid and the extracted teeth in a sealable container. Put your extracted teeth in water or saline for short-term storage. Use a 1:10 bleach-water solution to ensure decontamination. Keep extracted teeth in an air-tight container for permanent storage.

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Once you’ve chosen your method for keeping your extracted teeth hydrated, find a well-made container. This container should be durable and able to prevent leaking — a sealable container is best. Pour your liquid into the container and place your extracted teeth inside as well. Seal the container properly.  A glass jar with an air-tight lid works well. Put the container in a sealed plastic bag to ensure it doesn't leak, if desired. To keep your extracted teeth properly hydrated, you can use distilled water or saline. If you choose to use water, it’s recommended that you change the water daily to prevent any bacteria from forming. This type of storage solution is best if you’re only storing your teeth for a few days. If you’d like to store them using this method for a longer period of time, you’ll need to keep changing the water or saline solution. Household bleach is a great disinfectant and should help keep any bacteria from forming on your extracted teeth. Create a mixture of household bleach and water by diluting bleach 1:10 with regular tap water.  You can keep the extracted teeth in the bleach for a couple of days to a week, but keeping them in the solution for too long may cause them to become brittle. You can dip the teeth in this solution to decontaminate them before drying them off, if desired. The most popular option when keeping extracted teeth is to store them in a container without liquid. After making sure the extracted teeth are clean and disinfected, place the teeth in a small container with an air-tight lid. You can buy a container made specifically for teeth, or you can just use one you have at home.


Place the list of words you need to learn right in front of you. Arrange the words in story or sentence form. Find a memorable tune to accompany your words. Say or sing the words and their meaning to a tune. Sing, repeat or play the song or tune. Continue this until you are comfortable.

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Having your list of vocabulary words — whether they came from a textbook, the internet, or somewhere else — directly in front of you will make them easier to memorize. Handwriting your list of words on a sheet of paper is a great way to kick off the memorization process. After you’ve got your list, arrange the words in a way so that you can create a couple sentences or a story with the words. You don’t want to just build clunky sentences, though. Consider:  Rhyming words. Pairing words cleverly. This works best if you don’t have to know the words in a certain order. You will be keeping the meaning of each word. Finding a memorable tune to accompany your arranged words will help you remember them more easily. Think about popular songs or songs that you can easily remember the tune to. Consider the tunes from:  Your current favorite pop songs. Traditional folk tunes like “Molly Malone” or “John Brown’s Body.” Pledges, anthems, or hymns, like the American Pledge of Allegiance, the American Marine hymn, or Hail Britannia. After you’ve arranged your words, say the words to yourself out loud. Afterwards, sing or rap the words. This way, you’ve taken your word list, associated with a tune, and now have your own song to memorize! You can sing it to yourself when you’re taking a test or trying to remember your word list. As you go about your daily chores or travel, sing or repeat the song or tune over and over again. If you've recorded the song or tune (you singing/saying the words over and over), play it back while you're resting, or even sleeping. If you do record it, put the tune, rap or song on loop. Keep doing this until it feels as if the words and their meanings have stuck in your memory. Music is a great aid to memory, which is why it's so easy to remember pop songs. As a result, this should be a very pleasant and potentially enjoyable way of getting your work done.


Place the middle worktop on the support frame. Get an aluminium joining strip. Mark the worktop’s width on the joining strip. Cut the joining strip to length. Screw the joining strip to the worktop. Slide the other worktop pieces into position. Pick a drill bit with less depth than the worktop. Drill 3 holes in each support. Screw the worktop to the supports.

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When installing multiple worktop pieces, start with the one that’s furthest back or center. Have a few friends over to hoist the worktops onto the supports. Large worktops are heavy and contact with other surfaces can leave an unsightly scratch. Make sure the worktop fits snugly on the supports and is flush with the wall. These strips are the simplest way to connect 2 worktop pieces without damage. You will not need them if you are installing only a single worktop slab. They can be ordered online or purchased at a home improvement store.  The strip comes with pre-drilled holes, so you won’t have to do that yourself. It’s very easy to install. Worktop pieces can also be joined together miter joints. This involves using a jig to cut shapes into the worktop’s edges. It’s a delicate project, so hire a skilled tradesperson. Roll out the tape measure again if you threw away the measurements from earlier. The aluminum strip is meant to go on the edge of a worktop piece that will touch another piece. Trace the measurement on the strip so you can cut the strip to size. Once you know how long you need to make the strip, clamp it on your cutting table. Get out a hacksaw and remove the end you don’t need. To double-check, hold the joining strip up to the worktop’s cut edge. Hold the joining strip up against the edge that will connect to the other worktop piece. Use 16 mm (0.63 in) wood screws in the pre-drilled holes to attach the joining strip to the worktop. Spreading some silicone sealant over the edge first is a good way to guarantee waterproofing, but is not necessary. Lay the next worktop piece on the supports. The edges should already be filed down as needed by now. If you’d like, add a layer of silicone sealant to the edge that’ll go into the joining strip. Then, simply slide the worktop’s edge into the strip to fasten it in place. The silicone sealant should work well for any worktop. A long drill bit will pierce the top of the worktop. That’s an unpleasant way to damage a new worktop, so compare your drill bit...


Place the mussels in a bowl or on a tray. Cover the container with a clean, damp cloth or paper towel. Place your mussels on the bottom shelf of your refrigerator. Check your mussels daily and drain off any liquid. Store the mussels for no more than 3 to 4 days. Examine the mussels before cooking them to ensure they are still fresh.

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After bringing home your live mussels, you will need to prepare them for storage right away. Take the mussels out of the bag or container they came in and put them in a bowl or on a tray. Don't worry about organizing them neatly—piling them up in the container shouldn't hurt them.  If you prefer, you can store the mussels in a colander on top of a dish. This will allow any liquid produced by the mussels to drain off.  Don't store your mussels in a closed container or plastic bag. They need to be in an open container in order to breathe. This will help the mussels retain moisture without smothering them. Don't add any water to the container with the mussels, as this could kill them and cause them to spoil. You can help keep them chilled by putting a zipper-top bag of ice on top of the mussels underneath the cloth or paper towel. Don't let the ice come into direct contact with the mussels, however. Keep the mussels in a place where they won't be able to leak or drip on other food items in your fridge. The bottom of the fridge is usually the coldest part, especially at the back, so keeping your mussels there will also help them stay well chilled. Take care not to let your mussels get frosty, since this will kill them. The optimal storage temperature is between 39 °F (4 °C) and 46 °F (8 °C). The mussels will produce a small amount of liquid each day. If you don't keep them in a self-draining container (such as a colander), this liquid will accumulate in the container. Pour out any liquid each day to keep your mussels fresh and healthy for as long as possible. If you store your mussels in a colander, empty the tray or dish underneath regularly to prevent a buildup of liquid that could potentially overflow and leak out into your refrigerator. If your mussels were fresh when you bought them, they should stay alive for a few days if you store them properly. Ideally, you should cook and eat your mussels within 2 days of bringing them home. Throw away any mussels that have been in your fridge for longer than 4 days....


Place the nozzle inside the piping bag and snip the end of the bag off. Twist the end of the piping bag. Fill the piping bag with the frosting you prepared earlier. Tie an elastic band on the end of the bag.

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Make sure the bag is cut far enough back that the end of the nozzle is clear of the piping bag. It needs to fit in the end, nice and snug and going nowhere. The part near the tip, that is. This will prevent any of the frosting coming out until you are ready. Place the piping bag into a glass and fold the top of the bag over the edge of the glass. Don't question it. Just do. This will make everything much, much easier. Using the glass will allow you to fill the piping bag without needing two pairs of hands. If you don't, frosting will inevitably get everywhere (a delicious problem, but a problem nonetheless). Note: Don't overfill the bag! About halfway is sufficient. If you do, extra frosting may start coming out the wrong end. This is just to make it easier --it stops all the frosting coming out of the top of the bag. You are now ready to start piping! "Burp" the bag before you begin. That is, squeeze out some icing from the tip into a bowl -- you'll also get out the extra air that gets trapped in the end. If you don't, your first puff of icing will burst out like Ricky Martin in March of 2010.


Place the object in the center of the paper.

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Spread your paper out on a flat surface. Place the object in the rough center point of the paper.


Place the object in the center of your wrapping paper. Fold the long sides of the paper over the object and tape them in place. Make triangular folds at one end of the gift. Pull up the bottom flap and tape it in place. Repeat on the other end of the gift.

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Cut your paper, measuring first to make sure it covers the whole gift. Then, set your gift in the middle so that the long sides are in front and behind it, and the short sides are to either side. Grab the long side that’s furthest from you and pull it over the top of the gift, then do the same with the other long side. Make sure they overlap and that there’s no gap. Then, use a 1–4 in (2.5–10.2 cm) piece of tape to secure them in place. If your gift is larger, you might need a bigger piece of tape, or even a few separate ones. Use your best judgment to see what works the best. At one of the open ends, pull the wrapping paper down so that it’s flush against the gift. Then, pull one side in to create a triangular fold towards the center. Repeat on the other side until you have one pointed flap of fabric sticking out. Pull the side flaps in as tightly as you can to make the wrapping neat. Continue to hold the side flaps tightly against the center. Then, take the bottom flap and press it up against the gift. Use a small piece of tape to hold it in place. Do the same holding, folding, and taping steps on the other side of the gift to complete your wrapping job. Gently pull out any crinkles at the corners to give it a neater overall look.


Place the onions in a large bowl. Boil water. Pour the water over the onions. Drain. Cut off both ends. Peel away the exposed skin.

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Stack all of the cipollini onions in a large, heat-resistant mixing bowl. Make sure that there is enough empty space at the top of the bowl for 1 inch (2.5 cm) or so of water. Make sure that the bowl you use can withstand extremely hot temperatures. Most glass, metal, and thick plastic bowls are safe, but some thin plastic bowl can start to weaken or melt when exposed to high heat. Styrofoam should not be used. Also note that metal and glass bowls will become very hot during this process, so if you use a metal or glass mixing bowl, you may need to handle it with oven mitts. Fill a kettle or small saucepan with enough water to cover the onions. Place it on the stove over high heat, keeping it there until the water reaches a rolling boil.  Boiling the water in a microwave is not recommended since the water can super-heat, causing its container to burst apart. If you do boil the water in your microwave, though, keep it in a microwave-safe dish and place a non-metal chopstick or spoon in the dish to break the surface tension. Heat the water in brief intervals of 30 seconds or less until it reaches 212 degrees Fahrenheit (100 degrees Celsius). Allow the onions to sit in the hot water for two to three minutes.  Make sure that all of the onions are completely submerged. The hot water should help loosen the skin, making it easier to remove from the onion. The fact that the water is no longer actively boiling reduces the risk of accidentally cooking the onions, however, which is why many prefer this method over the blanching method. Pour the contents of the bowl through a colander to drain the water. Return the onions to the bowl.  Use clean, dry paper towels to dry both the onions and bowl after you drain the water. Alternatively, you could scoop the onions out of the water with a slotted spoon. Place them on a clean cutting board when done. Use a sharp knife to cut a thin slice from both the stem and root end of each onion. As you cut off either end, you will likely notice some of the skin peeling away with the...


Place the pick on the end of your index finger. Form the pick to your finger. Try to bend the blade if you want the pick to curve with your finger.

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You will typically have to adjust the finger pick or picks before playing. To do this, first put the finger pick on the end of your index finger. The collar of the finger pick should be between the end of your finger and the first joint. The part that picks the instrument should be facing down. Musicians will often wear three picks at a time. If that's the case, put the other two picks on your thumb and middle finger.  If you're wearing three picks, it's a good idea to use two metal picks and one plastic pick to get a range of sound. The collar of the pick should not actually be on the joint of your finger. First, hold both sides of the collar of the pick with your opposite index finger and thumb. Give the finger pick a squeeze. Squeeze the pick until the pick is snug, but not too tight on your finger. The finger pick should extend slightly past the end of your finger. You don't have to do this if you are happy with the way the pick fits. If you want the pick to bend with the curve of your finger, you will need to bend the blade. You can do this by pushing the end of the pick on a hard surface, like a table, while wearing it. It may be more difficult to bend the pick if it is pretty thick.


Place the plastic in a heat-proof container. Preheat the oven to around  300 °F (149 °C). Provide adequate ventilation. Take the plastic out of the oven.

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In order to melt the plastic in the oven you need a surface that will fit in the oven and will hold the plastic, even when it is melted. Some options include a sheet pan that you won’t use for food in the future or a ceramic tile. It is important to make sure that the plastic will not spill on the oven surfaces if it becomes totally liquid. If it does, it can be difficult to remove. This temperature will gradually melt the plastic. However, you will need to be patient with the melting. It won’t take a blasting hot oven to melt most common plastics, such as Polypropylene, and you don't want it to be so hot that the plastic burns. In fact, if the heat is too high, the plastic will smoke and burn quickly. Even when melting plastic gradually, there are likely fumes released into the air. To avoid inhaling them, make sure your windows are open and air is moving through the area. If you have an exhaust fan, turn it on. Also consider wearing a respirator to avoid inhaling any fumes. Use oven mitts to carefully pick up the container the plastic it is in. While the plastic is still hot, you can pour it straight into a mold. If you want to cut it into a new shape later, let it cool in the melting container.  Melted plastic can be put into a mold to shape it. You can use a pre-made heat resistant mold or make your own. If you want a particular shape, it may be best to make your own mold out of wood. Cooled plastic that has hardened can be cut and then sanded into whatever shape you like.


Place the post in the hole and check its height. Pour concrete powder into the hole, leaving 4 to 5 inches (10 to 13 cm) of space at the top. Cover the concrete with water. Leave the concrete to set for 4 to 6 hours. Fill the hole with dirt and attach your mailbox.

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Lift your mailbox post up and drop it into the hole so that it sits against the gravel. Use a tape measure to check that it is sitting at the right height above the curb, adding or removing gravel to adjust it as necessary.  Mailbox posts and mailboxes can be bought from your local hardware store, which should be built with around 20 inches (51 cm) extra length at the base to sit in the hole. You can make your own mailbox post by cutting a 4 by 4 in (10 by 10 cm) piece of wood to size. It should be around 65 inches (170 cm) in length, with the cut end sitting in the hole. Make sure your chosen mailbox post is weather-treated so that it won’t rot or disintegrate in the elements. Either purchase waterproof wood, or waterproof the wood yourself. Keeping the mailbox post as level as you can, begin pouring the dry concrete powder into the hole. Space it evenly around the post, so that the post remains in the center of the hole. Leave 4 to 5 inches (10 to 13 cm) of space at the top to cover with soil. Check that your post is level with a bubble level, and make any final adjustments before moving on.  Dry concrete powder should be available at your local hardware store.You'll need roughly 50 pounds (23 kg), depending on the size and depth of your hole. The space left at the top of the post can be covered with soil, which will prevent concrete from showing at the base of your mailbox post. Get someone else to hold the post in place while you pour the concrete over it. Hold the bubble level on each face of the post and check that the bubble is in the middle of the level before proceeding. Water will convert your concrete powder to concrete, which will keep your mailbox post in place for years to come. Check the manufacturer's instructions on the back of your cement powder to find out how much water is needed, and pour it evenly over the concrete powder. This is the last chance you’ll have to adjust your mailbox post before it is cemented into the ground. Use a level on all sides of the post to make sure it is even....


Place the pot in a warm area without direct sunlight. Mist the soil with water to keep it moist. Add rich compost monthly. Keep an eye out for signs that your ginger plant is in trouble.

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To grow a healthy ginger plant, you want to keep the pot in a warm area of your home. However, choose a location that doesn’t receive a great deal of direct sunlight because sun exposure can turn the ginger green. The ideal temperature for the area where you keep the ginger plant is 60 to 90 degrees Fahrenheit (16 to 32 degrees Celsius). Make sure that temperature is maintained even overnight. It’s important not to overwater the ginger as it grows, but its soil needs to remain moist. Fill a spray bottle with water, and lightly mist the soil daily. If you prefer, you can lightly water the soil with a watering can twice a week instead of misting it daily. To ensure that the roots are kept warm and protect the plant from sun exposure, you should mix some rich compost into the pot regularly. Sprinkle 3- to 4-inches (8- to 10-cm) over the top of the soil once a month.  You can purchase compost from your local garden supply center or home improvement store. Look for compost that's identified as multipurpose or potting compost. Those are typically the best options for potted plants. When a ginger plant doesn't receive the proper amount of water and sunlight, it will show signs that it isn't healthy. Pay attention to the color and texture of the plant's leaves, so you can correct issues as soon as they occur.  If the plant's leaves become yellow, it's usually a sign that you're overwatering it or the soil isn't draining properly. Cut back on how often you water the plant and check the pot's drainage holes to ensure that they're not blocked. If the leaves begin to look dry or scorched, it usually indicates that the plant is receiving too much direct sunlight. Move the plant to an area where it doesn't receive direct sunlight and prune away the affected leaves. If the leaves develop brown tips, it's usually a sign that you're applying too much compost or fertilizer. Only apply compost once a month.


Place the pot in full sun. Allow the soil get dry in between each watering. Fertilize your geraniums once a month using a liquid fertilizer. Remove dying flowers regularly. Remove brown leaves and faded stalks to minimize the risk of fungal disease.

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Geraniums require six to eight hours of direct sunlight to thrive, but some varieties prefer a bit of shade in the afternoon. Test the soil by poking your finger into the top inch. If the soil is dry all the way through the top inch, provide the flowers with enough water to dampen the soil without soaking it. An abundance of fertilizer will cause your geraniums to produce many strong, healthy leaves, but it will also prevent blooms from developing and may lead to a plant with minimal flowering. You can also use a slow-release, granular fertilizer. Only apply this fertilizer once, during the spring. You can usually tell when a flower is dying because the color fades and the blossom begins to wilt. The removal of dead flower heads will encourage the plant to continue blooming. Decomposed leaves and stalks are likely to cause "Botrytis" or other fungi to form.


Place the pot or pan in the sink and cover it in table salt. Pour white wine vinegar over the salt. Let the vinegar and salt sit on the pot or pan for 30 seconds. Scrub the pot or pan with a sponge soaked in white vinegar. Rinse the pot or pan with hot water. Dry the pot or pan with a rag.

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Pour enough salt on the inside and outside of the pot or pan so that there is a thin layer that covers the entire surface of the copper kitchenware. Table salt will act as an abrasive and will help you scrub problem areas on your pots and pans. Pour enough vinegar over the salt to wet down the pot or pan. Don't pour too much or you’ll rinse away the salt. The acidity in the vinegar will start to break down the tarnished areas in the copper. As the solution sits on the pot or pan, you should see tarnish and stains start to fade away. If you don’t have white wine vinegar, you can use fresh lemon juice as an alternative. Pour enough white vinegar onto a sponge to fully saturate it. Take the sponge and scrub back and forth on the inside and outside of the pot, concentrating on especially dirty spots. As you do this, dirty and tarnished areas should start to become shiny. Sprinkle more salt on problem areas. Spray down the pot or pan under the faucet until there are no more traces of vinegar or salt on your copper kitchenware. Rub over the inside and outside of the pan, making sure to pick up all the remaining moisture from the cookware.


Place the pregnant guppy in a breeder net or separate tank, if you can. Monitor the tank until the mother gives birth to live baby guppies. Notice when the mother guppy is swimming normally. Remove the mother immediately after the birth or she'll eat the babies. Fill your tank with plants if you don’t want to separate the baby guppies.

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Fit the breeder net in the corner of your tank. As another option, place the mother fish in a separate, small tank until she gives birth. This way your baby guppies are born in a safe environment.  For example, you might keep your pregnant fish in a small 5 US gal (19 L) tank until she gives birth. After they're born, the baby guppies can live in this tank until they're big enough to join your aquarium. You can find a fish breeder net at your local pet store or online. They’re fairly inexpensive, as you can find some for around $10. Don’t put the breeder net near the tank filter’s pump, as the baby guppies might get sucked up into the filter. Unlike other fish, guppies don’t lay eggs. That means your female guppy is going to give birth to live baby fish, which are called fry. You’ll know your mother fish is in labor when you see her hiding or resting near the heater. Her color will look faded, her belly will look square, and she will appear to be swimming in place or shivering, which is really contractions. Guppies are typically pregnant from 22 to 40 days. During labor, the mother guppy may pace or appear to swim backwards. When she's swimming calmly, you'll know the birth is over. The birth can take up to 6 hours but may be shorter.  Newborn guppies are typically 7 to 10 millimetres (0.28 to 0.39 in) long. They're usually transparent, but they may be slightly colored gray or black. Guppies typically have 20 to 50 babies at one time. It’s natural for the mother to eat her babies, so it’s important to remove her as soon as you can. Use a fish net to scoop the mother from the breeder net or tank, then place her back in her regular habitat. If the babies are born inside a large aquarium, you can try removing the babies from the tank. However, this can be difficult since the babies are so small and are easily injured. It’s much easier to remove the adult fish. Place real or artificial plants in multiple places in the aquarium. Group 2 or 3 plants close together to form a safe hiding place for the baby guppies....


Place the record between two sheets of glass. Preheat the oven to about 175 °F (79 °C) and place the record inside. Let the record sit in the oven for no longer than 3 minutes. Remove the glass and record from the oven. Place a heavy object in the center of the glass pane, over the record. Inspect the record carefully.

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Center the record atop the first pane of glass. Take the second sheet and place it on top of the record, essentially sandwiching the record between the glass panes. It’ll be easier to pick up the glass sheets afterwards if you leave one of their corners hanging off of the table as you set it up. Depending on your oven, preheating should take between 10-15 minutes. Once the oven has reached the right temperature, carefully slide the record and glass combination onto the oven rack. Don’t push the glass too far into the oven; this will make it easier to retrieve later.  Make sure the glass is at room temperature before putting it in the oven, otherwise it might shatter.  Use oven mitts to avoid possible burns. Any longer than this and the record could melt. Keep a close eye on the record as it warms. If you notice any strange smells or noises, remove the record quickly. Use oven mitts as the glass will be hot to the touch. Place the glass panes on a flat surface, such as a table or countertop. To avoid damage to your surface, you may want to place a potholder, towel or cutting board between it and the glass. This constant pressure, combined with the heat, is what will help repair the record. Leave the object on the glass pane until it cools. Once the glass has cooled, you can remove the record. If the record still shows significant warping, try repeating the above steps until it has been fixed. Otherwise, try placing it in a record player to see if you’ve been able to repair the damage.


Place the return address on the top left of envelopes. Write the return address on top left of a label if you’re sending a package. Write the return address on the back flap for formal invitations.

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Print your name in large legible letters on the first line in the top left corner of the envelope. Placing it in a different location on the envelope may confuse the post office. The address label can usually be found on the front or back of the package. Some labels will have “From:” written on the top left of the label. This is where you write your return address. You write the recipient's address information on the “To:” line of the label. Traditionally, letters or invitations for formal gatherings like a wedding or graduation are centered on the back flap of the letter. This makes the front of the letter look less cluttered and more professional or formal. This practice, although common, is now discouraged by the USPS because of the way that they typically scan letters.


Place the rice in a bowl and cover with cold water. Move the rice around the bowl with your hand to rinse it. Drain the rice and add more water to the bowl. Repeat the rinsing process. Pour out the water one last time.

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Add 1 cup (185 g) of jasmine rice to a large bowl. Pour enough cold water over the rice to cover it completely. Once the rice is covered with water, use clean hands to gently agitate the rice for 3 to 5 minutes. The movement will help remove some of the dirt and starch on the outside of the rice, so you’ll notice the water becoming cloudy. Be gentle with the rice as you move it around in the water. You don’t want to grind it or press it too hard with your hands. After you’ve agitated the rice for several minutes, pour the contents of the bowl into a colander or strainer to remove the dirty water. Rinse out the bowl, return the rice to it, and cover it with clean, cold water again. Once the rice is covered with clean water, use your hands to move it through the water for another 2 to 3 minutes. Less dirt and starch should come off this time, so the water shouldn’t be very cloudy. When you’ve agitated the rice for a second time, dump the contents of the bowl into the colander or strainer again to drain the water. Shake the rice well to remove the excess moisture. If the water still looks very cloudy after a second rinsing, you should repeat the process again. Continue rinsing the rice until the water is mostly clear.


Place the rice in a rice cooker. Add the other ingredients. Cover the cooker and set it to cook. After your cooker reaches "warm" mode, cook the rice for another 10-15 minutes. Gently fluff the rice. Serve.

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Place 2 cups of Thai jasmine-scented white rice in the cooker. Add 2 cups of water, 1 cup of coconut milk, and 1 tbsp. of dry shredded coconut to the rice. Stir the ingredients together with a plastic spoon until they're thoroughly combined to distribute the coconut flavor and to keep the rice from sticking.  This depends on how long it takes for the ingredients in your cooker to finish steaming. Once it's done, fluffing the rice with the cooker spoon a bit will make it more soft and tasty. Enjoy this rice on its own or with chicken, veggies, or beef. You can also try it with shrimp, scallops, or other delicious seafood.


Place the ring on a different finger. Remove all rings before getting your hands wet. Apply hand lotion daily. Clean your ring.

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This will allow the rash to heal. If the ring causes a rash on that finger, too, stop wearing the ring. Rashes can sometimes be caused by soap or water getting trapped under the ring. Take off your rings whenever you  swim, shower, bathe, or wash your hands. Dry your hands completely before you put the rings back on. Use a mild soap when you wash your hands. Dove, Olay, and Cetaphil are all good choices. Lotion may reduce the friction under your ring. Moisturize your hands after you wash your hands to help avoid irritation. A hypoallergenic cream is the best choice. In some cases, dirt and sweat on the ring can irritate your skin, causing a rash. You can take your ring to a jeweler for a professional cleaning, or you can buy a jewelry cleaning solution. Dilute the solution with water according to the package's instructions, and soak your ring for up to 40 minutes. Use a toothbrush to gently scrub the stone.


Place the rolled dough onto the preheated baking tray. Bake the pizza in the oven for 8-12 minutes. Cook the second half of the dough after adding the sauce, toppings, and cheese.

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Remove the baking tray from the oven. Carefully transfer the dough onto the center of the tray. Work with just 1 piece of the dough at a time. Keep an eye on the pizza as it cooks, and remove it from the oven when the cheese has melted and started to brown slightly. The crust will be golden brown.  Use oven mitts when taking the pizza out of the oven to protect your hands from the heat. Remove the pizza from the tray using a spatula. Repeat the same process of spreading out the sauce and the toppings. Then bake the pizza again until the crust is golden brown.  If you don’t want to use the other half of the dough straight away, it can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.  You can store leftover cooked pizza in an airtight container, or wrapped in foil, in the refrigerator for up to 3-4 days. You can also store pizza in the freezer in an airtight container or in a freezer bag for up to 2 months.


Place the sansevieria in indirect sunlight. Keep the temperature between 55–85 °F (13–29 °C). Do not place your sansevieria somewhere pets or babies can reach it.

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Snake plants are hardy, tough plants that can survive in full sunlight, as well as very low light. But they really thrive in indirect sunlight, which is why they are such great houseplants.  Indirect sunlight can be near an eastern facing window or in the center or corner of a room that isn’t directly exposed to sunlight coming in through a window. Snake plants prefer natural light, so avoid putting them in a room without any windows. Sansevieria prefer warmer temperatures, but anything above 85 °F (29 °C) is dangerous for the plant and will cause it to start to wilt. Snake plants are also susceptible to cold temperatures. Anything below 50 °F (10 °C) can kill the roots of the plant. Temperature fluctuations do not generally affect snake plants as long as the temperature stays within their preferred range. Snake plants have a low level of toxicity, but they can cause pain, nausea, vomiting, and diarrhea if they’re ingested. Pets and small babies are at particular risk of accidentally eating some of the leaves. Be sure to place your snake plant somewhere out of reach to them. A floating shelf or stool can elevate your plant and keep it out of reach.


Place the scarf across the client's forehead. Get your fingers into position. Use your forefingers and thumb to pleat the fabric. Extend the pleats down the right side of the fabric. Wrap the fabric towards the back and cross the ends. Pull the pleated end over the top of her head and refold the pleats. Tie both ends of the fabric behind the client's head. Shape and pleat the fabric on the top of her head. Tuck or fold the fabric at the back.

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Make sure that the scarf is off-centered, with the right side being longer than the left. The long, folded edge should be against her forehead. Place both of your thumbs on the bottom edge of the fabric, right above your client's eyebrows. Place your forefingers under the fabric, right against her skin. Hook your forefingers while bringing them towards your thumbs. Meanwhile, pin the folded fabric down against the rest of the fabric, creating a pleat. Smooth the pleat down and create four more behind it. Have your client reach up and hold the pleats against the left side of her head. Use your thumb and forefinger to create more pleat, making sure that they connect with the ones that you already made. Keep the fabric nice and taut here. Take bring both end of the fabric towards the back of the client's head. Take the end that you jut finished pleating (the longer one), and cross it over the other (shorter) end. Take the long, pleated end of the fabric and drape it over the client's head. Work your way from the right ear down towards the left. Keep the pleats tight and the fabric above them loose. Have your client hold the short, left end out of the way. Manipulate the fabric in such as way that the edges facing the floor are tight, and the edge facing the ceiling are loose. By now, you will have lots of loose fabric on the top of your client's head. Using your fingers, pleat the fabric from top-to-bottom, center-outward. Think of it as creating a halo or crown. Leave a layer of fabric covering the top and back of the client's head. At this point, you will have lots of loose fabric at the back of your client's head. You can fold this fabric upward a few times into a nice, neat band, or you can tuck it into the knot.


Place the shoes on a flat surface.

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Let the laces fall to either side of the shoe.  If you’re demonstrating this technique to someone, point the toe side of the shoe toward them so they can see your hand movements. To make it easier for children, color the bottom of one shoelace brown, the middle part of the lace green, and the top part of the lace brown. This way, when you instruct them to make a loop with the lace, it can look like trying to form a “tree” by always making sure the green part of the lace is at the top of the loop, like the leaves at the top of a tree.


Let the laces fall to either side of the shoe. If you’re demonstrating this technique to someone, point the toe side of the shoe toward them so they can see your hand movements.


Place the shrub in the hole. Cut away burlap, string, and wire. Backfill the hole. Water the shrub thoroughly.

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Always move B&B shrubs by the roots, not the trunk or branches of the plant. This can damage or kill the shrub. Gently place the rootball into the hole keeping the shrub vertical. The root flare should be at or slightly above the natural ground level.  The hole should be as deep as the distance between the root flare and the ground. The hole should be between three and five times wider than the rootball. After the rootball is in the hole, remove as much of these containing materials as possible. While most burlap will disintegrate, it will still impede root growth for several weeks, so it’s better to remove burlap in the beginning. Don’t worry about pulling burlap or wire from below the rootball. These will not affect the ability of roots to grow. Keep adjusting the plant to ensure it stays vertical, and return the soil the hole a few inches at a time. Hold the bush gently and tamp down the dirt with your foot as you refill. Stomp lightly to make sure there are no large air pockets in the dirt, but you don’t want to make the soil so dense it blocks root growth. Continue the process until the entire hole is filled in.  Don’t add fertilizer, peat moss, mulch or other amendments to the natural soil. Remove any rocks or debris from the soil as you refill. Create a small ring of raised dirt around the hole to direct water inward to the root system. Leave a ring around the trunk free of dirt where water can collect and drain down to the roots. Allow the water to soak into the soil for several hours after you plant it, but do not over water. Water the shrub once a week. Dig down two inches. If the soil at this level is moist, you are done watering.


Place the skewered apples in the fridge. Cover a large baking sheet with wax paper. Wait until the mixture reaches 300°F (148.9°C). Wait for the candy to harden. Serve the apples.

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The apples will chill as you prepare the candy mixture. Melted candy will harden a lot faster on cold apples than on room temperature ones. If you don't have any wax paper, lightly coat the baking sheet with cooking spray instead. This will keep the candy apples from sticking to the sheet while they harden. The baking sheet needs to be large enough to hold all of the apples without them touching. If you need to, use two baking sheets. It will take about 20 minutes. Don't stir the candy during this time. If you don't have a candy thermometer, you can test whether or not the candy is ready by putting a drop into a cup of cold water. If the candy hardens and cracks easily, it's ready. If it sinks to the bottom and stays gooey, it is not ready. It will take about 1 hour for the candy to harden. Don't get impatient and stick the candy apples into the fridge, or they may turn sticky. Candy-coated apples are best eaten the same day.


Place the squash in a baking dish. Fill the dish with a little water. Microwave for 12 minutes. Let cool for 15 minutes.

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Position the cut squash in microwave-safe baking dish with the cut-sides facing down. Use a dish that is small enough to fit inside your microwave but large enough to fit both halves in a single, flat layer without any overlap. Pour about 1 inch (2.5 cm) of lukewarm water into the dish and around the spaghetti squash halves. Cook the squash on high until done.  If your microwave rotates, you do not need to turn the squash at all during the cooking process. If it doesn't rotate, pause the microwave after 6 minutes, turn the dish 180 degrees, and finish microwaving for the remaining 6 minutes. The squash is done when the exterior is soft enough to be pierced with a fork. Wait until the squash is cool to the touch before attempting to serve it.


Place the stained clothing into your washing machine. Wash the clothes on your machine's hot setting. Check the clothing for crayon stains after the cycle ends. Dry the clean clothes once the stains are gone.

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If you accidentally washed a load with crayons in the machine, remove the crayons and leave the stained clothes in the machine. Don't dry them, which would cause the stains to set. Adjust the water temperature on your washing machine so it launders the clothes with the hottest water. The heat from the water will loosen the crayon wax that's in the fibers of the clothing. Then, the detergent and baking soda should remove them as the machine agitates the clothes. Avoid using this method on delicate clothing or clothing that should only be washed in cool water. Take these to the dry-cleaner instead. Once the machine stops, take out several pieces of clothing and inspect them for crayon stains. If you still see stains, use chlorine bleach or treat the clothes with a laundry stain remover, then wash them again in hot water. You can use powdered, liquid, or gel stain removers. If you look at the clothing and don't see any crayon stains, it's safe to put them into the dryer. Dry the clothes using whichever setting you prefer. It's important to only dry the clothes once the stains are completely gone or you'll risk setting the stains.


Place the steak on the grill. Cook for 8 minutes, turning at least once. Check for doneness.

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Use tongs to remove the steak from the marinade and place it on the hottest portion of the grill.  Hold the steak above the bowl of marinade so that excess marinade drips off. Discard the marinade. You can cover the grill after placing the steak on it, but it is not necessary. After 4 minutes pass and the underside has browned, use tongs to turn the steak over onto the other side. Cook for another 4 minutes for a medium-rare steak.  The moisture from the marinade should be enough to prevent a crust from forming on the bottom of the steak as it cooks. If you want cross-hatching on your steak, rotate the meat 90 degrees after cooking it for 2 minutes. To get cross-hatching on the other side, rotate it 90 degrees after 2 minutes pass on that side. You will need to cook the steak for several more minutes per side if you want it to be more well done. Insert an instant-read meat thermometer into the thickest part of the steak. The thermometer should read a minimum of 140 degrees Fahrenheit (60 degrees Celsius). You could also cut into the center of the steak and check the color. At medium-rare, it should be deep pink. At medium, it should start turning brown. At medium-well, it should be mostly brown with a little hint of pink, and at well, it should be completely brown.


Place the stuffed animal in a plastic garbage bag. Add baking soda to the bag. Shake the bag vigorously. Wait 15-20 minutes and let the bag rest. Clean off the baking soda.

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A garbage bag will keep you from spilling while you clean.  If you don’t have a bag, you can apply the baking soda directly to the animal. You want about ½ cup of baking soda for an average-sized stuffed animal. If your stuffed animal is bigger or smaller, you can adjust the amount of baking soda appropriately. This will agitate the baking soda and allow it to penetrate the stuffed animal. This will give the baking soda time to interact with the dirt and clean it off. You can use several methods for this:  Shake off the baking soda, Brush the baking soda with your hand, Use a cloth to remove the baking soda from the stuffed animal, Use a handheld vacuum cleaner if you really want to be thorough.


Place the sweatpants in the washing machine. Add a color-safe laundry detergent. Select the hottest setting on the washing machine. Set the washer for its longest available wash cycle. Take the sweatpants and other items out and put them in the dryer. Select the hottest setting and the longest drying time available.

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Add any other garments you want to wash hot in with them. Towels and socks are a great option, as they are designed to be washed hot without being damaged or shrinking. Be careful not to mix whites with colored items, as the colors may bleed. Be sure to follow the instructions on the label of the sweatpants, if any are included. Following the provided garment instructions will prevent the hot water from altering the color of your pants. Most washers have fairly simple heat settings. Usually, your options are “cold,” “warm,” and “hot.” Whatever your washer’s settings, opt for the hottest one. During the manufacturing process, the threads that make up fabrics are put under stress, constantly being pulled and stretched. Exposing the fabric to heat will relieve some of this stress, causing the treads to shorten. Many washers have a “heavy duty” spin cycle option, which tends to be the longest and most intense cycle. If the washer you’re using doesn’t have this option, you can use the “normal” or “bulky” option. You want to keep the sweatpants under consistent heat while you’re trying to shrink them. For this reason, it’s a good idea not to leave them in the washing machine for too long after the wash cycle is complete. If there are any items you don’t want to run through the dryer, take them out and hang them on a clothesline to air dry. Depending on the dryer you’re using, you’ll probably want to select the “regular/heavy” setting. On other dryers, there will be a dial, and you’ll want to turn it to “more dry” or “very dry” in the section designed for cottons and other items that can be washed hot. If you’re not happy with the results, simply repeat the process until your sweatpants have shrunk to your desired size.


Place the synthetic hair over your natural hair at the roots. Allow your natural hair to fall in the middle section of the synthetic hair. Braid your natural hair in with the synthetic hair. Secure the end of the braid with a hair elastic, if needed. Braid each section one at a time, taking breaks as needed. Trim off any flyaways with scissors. Dip the ends of the braids in hot water to seal them.

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Turn your hand so your palm is facing inward. Then, hold the synthetic hair at the middle section with your thumb and pointer finger and place it over your natural hair right at the roots. Hold the synthetic hair in place with your fingers, lining up the synthetic hair with your natural hair. You should have 3 strands of hair, 2 strands on the outside and 1 strand in the middle. Your natural hair should fall underneath the synthetic hair in the middle section. Hold tight to the middle section and reach underneath to 1 of the outside sections. Pull hair from the outside section to the middle. Then, reach underneath again and pull hair from the other outside section to the middle. This is the start of the braid, with your natural hair tightly integrated into the synthetic hair. Begin your braid tight near the scalp so that it will look new.  Maintain a firm grip on the synthetic hair and your natural hair with your fingertips so the synthetic hair does not slip off. Continue braiding the hair all the way to the ends, reaching underneath the middle section to place the hair sections on top of each other. Do not braid too tightly, as this can lead to hair damage. Keep even, firm pressure as you braid so the braid appears uniform and smooth. If the synthetic hair is thick, you may not need a hair elastic to secure the end of the braid, as it may stay in place on its own. If the hair is thin or fine, use a non-snag elastic to keep the braid in place. Work section by section, parting a small, smooth section of your natural hair. Then, section the synthetic hair and attach it to your natural hair to braid it in. It may take several hours to do your entire head in box braids so take breaks between each section, or as needed. Make sure you create each braid quickly and evenly, as braiding your hair too slowly can cause frizziness. Apply the same amount of pressure so the braids all have the same thickness and shape. Once you have braided your entire head, use scissors to remove any flyaways at the ends. Snip them as...


Place the tea bag or loose tea into the cup. Add water. Let steep.

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If using loose tea, spoon in 1 teaspoon per cup. You can also use a tea ball, or an infuser, but use the same amount of tea. If milk is desired, add into the cup. Some believe adding milk before the hot water is best, others feel tea brews best in hot water, and don't add milk until the tea is done steeping. Pour water from the kettle into the cup until 4/5th full. Leave room for milk, if you wish to add that. Wait for three to five minutes to let tea steep—more or less depending on the type of tea you are making, and the recommended brewing time.  About one minute for green tea. Three to six minutes for black tea. Six to eight minutes for Oolong teas Eight to twelve minutes for herbal teas. Note: if you like stronger tea, don't steep longer—add more tea, instead.


Place the tenderstem broccoli on a cooking tray. Crush 3 cloves of garlic Drizzle 1 tablespoon (15 ml) of olive oil lightly over the broccoli. Cook the broccoli at 350 °F (177 °C) for 12 minutes. Season the broccoli with salt and chili flakes.

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Spread the broccoli out on the tray so they are not bunched up. This helps ensure that they get an even roast once you place them in the oven. Line the tray with aluminum foil so you can clean-up easily. Once the broccoli is done cooking, simply remove the aluminum foil once it’s cool and throw it away. with the side of a knife and put them on the tray. Place the cloves on a cutting board. Put the blade of a chef’s knife flat on top of a clove and apply firm pressure to crush it. Repeat the process for each clove and spread them out evenly on the tray. Coat all of the florets with the olive oil and then use your hands to mix the broccoli so the oil is evenly distributed on every piece. You can use any cooking oil as a substitute for olive oil. Put the tray on the center rack of the oven and set your timer for 12 minutes. When the broccoli is finished roasting, it will have a bright green color and the stems should be slightly crunchy. Sprinkle the broccoli with 1 pinch of salt and chili flakes at a time. Stir the broccoli once you add the spices so it is evenly seasoned. Taste test the seasonings after each pinch until you’re happy with the flavor. Use more chili flakes to make your broccoli spicier.


Place the thumb and first 2 of your right hand in C position. Play E D C D E E E. Move on to the second line by playing D D D E E E. Play E D D E D C for the last line of the verse. Repeat the same melody for subsequent verses.

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To play "Mary Had a Little Lamb" in C major, use the white key that is middle C (in the middle of the keyboard), and the 2 keys to the right of it. These are D and E.  In C position, you can play the first 5 notes of the C major scale: C D E F G. Your thumb will be on middle C, while your pinky plays G. For the basic melody in C major, these are the only notes you'll use. The entire song can be played with just these 3 keys – although you can get more complicated with it once you have the basic melody down. These notes make up the first line of the song. As you play, sing along the lyrics "Mary had a little lamb." There is 1 note for each syllable. These notes are also the third line of the song, so once you know this line, you already know half the first verse. While this song can easily be played with just a single finger, practice using all 3 fingers so you can get used to it. If you want to add chords or attempt to play more complex arrangements later, you'll need this skill. The second line of the song is "little lamb, little lamb," and just uses the last 2 notes you played for the first line, each repeated 3 times. For an alternate version, you can also play D D D E G G, using your pinky to play the G key. After you've played the second line, add the third line, which you already know (because it's the same as the first line). The lyrics for the last line of the song are "its fleece was white as snow." As with the other lines, you'll play one note for each syllable of each word of the lyrics. Once you've gotten down the last line, try to play all 4 lines together without stopping: E D C D E E E / D D D E E E / E D C D E E E / E D D E D C. You can now play "Mary Had a Little Lamb." Of course, there is more than one verse in the song "Mary Had a Little Lamb." However, all of the verses use the exact same notes with no deviation. Once you've learned the first verse, you can play the whole song.  There are 4 verses in the song. You can find the full lyrics at...


Place the trap on a sturdy surface near the mosquitos.

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If there is a room or area where mosquitos have infested, place the trap there. A steady surface is optimal, such as a desk, counter, or the floor. Keep the trap out of people’s way so it won’t get knocked over.