If your rabbit experiences an injury to one of its legs, it will likely stop using it. Note if you see your rabbit favoring other limbs and leaving one limp. It may also walk instead of hopping to avoid making its pain in a certain limb worse. If you are concerned that your rabbit may be in pain, observe it for any visible bleeding or lacerations to the skin. If your rabbit is bleeding, apply gentle pressure to the wound with a clean piece of gauze. If the wound looks deep, wrap your rabbit in a clean towel, place it in its carrier, and bring it to your vet's office or to an emergency veterinary clinic as soon as possible. If left untreated, open wounds can get infected. It is important to treat open wounds immediately to prevent blood loss or arterial damage. A buildup of gas in your rabbit's stomach can cause a great deal of pain and discomfort. Observe your rabbit's abdomen to see if it is protruding abnormally. A bloated belly may look like a balloon and feel hard to the touch. Bring your rabbit to the vet as soon as possible once you notice abdominal swelling. At a certain point, bloating may become irreversible and fatal. Ear infections can cause rabbits a great deal of pain, but are easy to spot. Look for swelling or redness of the outer ear canal, as well as crust or thick, white fluid emerging from the ears. Ear infections may also be characterised by excessive ear wax or a strong odor coming from the ear canal. A vet will be able to diagnose the exact cause of infection and treat it accordingly. If your rabbit experiences skin irritation or injury, it may focus compulsively on that part of its body. Observe your rabbit to see if it repeatedly licks, rubs, or scratches a specific spot. If this behaviour persists beyond 1-2 days, bring your rabbit to the vet to be examined. Your rabbit may make its pain worse by licking, rubbing, or scratching an injury, so get it checked by a vet as soon as possible. Your rabbit should be examined at least yearly by a veterinarian, who will be able to assess its health and address any possible health problems. Your vet can test for pain-causing ailments that may not be observable to you. Be sure to tell your vet about any unusual symptoms you have observed in your rabbit, such as changes in eating, sleeping, or behaviour. When looking for a vet for your rabbit, choose one who has experience treating rabbits. Some veterinarians may focus on cats and dogs, making them less skilled at treating rabbits.
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One-sentence summary -- Watch for lameness in one of your rabbit's limbs. Look for bleeding or open wounds. Observe your rabbit's abdomen for bloating or distension. Check your rabbit's ears for signs of infection. Take note if your rabbit licks, rubs, or scratches at a particular part of its body. Bring your rabbit to the vet once a year to check its health.

Q: Consonant pronunciation for Sindarin is largely the same as it is in English (and Quenya). There are a few common rules to keep in mind though. Learn the exceptions by practicing them in a variety of Elvish words to internalize them. Like Quenya, the "c" and "k" sound are always hard and sound identical. The "r" is always rolled as well, like a Spanish speaker saying "correo." "Dh" and "wh" are usually pronounced like "th" in English. So a word like "bedhyr" is pronounced "beth-earr." "V" is silent when it's at the end of the word. "G" is always a hard "g," like in "hang." It is never pronounced softly or like a "j." The vowel pronunciation is near-identical to Quenya with the exception of the letter "y." This is treated as a vowel in Sindarin, but a consonant in Quenya. If a word in Sindarin has 3 syllables or fewer, emphasize the first syllable regardless of what letters are at the beginning of the word. This gives Sindarin a front-loaded sound, comparable to speakers of Portuguese, Welsh, or Gaelic. Take the famous character Legolas, for example. The first syllable in his name is pronounced loudly and sharply; it sounds like an American English speaker saying "leg." The "o" and "las" are soft, and make the rest of the word sound vaguely Spanish or Italian. Sindarin is the more commonly-spoken version of Elvish in Middle Earth. When you hear Elves speak in the Lord of the Rings films, pay attention to the way the characters speak and look out for these stresses. This rule is pretty straightforwardonly stress the third syllable in a word if there are 4 or more syllables in the word. Every other word is pronounced with the emphasis on the first syllable. For example, "Sindarin" is pronounced "SEEN-dar-in," not "sin-DAR-in." If there were a fourth syllable on the end of the word, it might become "sin-dar-IN-oh." In Quenya, "Sindarin" would be pronounced "seen-dair-IN." Irish and Scottish speakers tend to speak English by emphasizing sounds in the front of a word regardless of the standard pronunciation. This is a pretty good method for pronouncing Sindarin words, since the vast majority of them stress the first syllable. Speak Sindarin with an Irish or Scottish accent to pull off a basic Sindarin pronunciation. For example, an Irish or Scottish accent would pronounce "ai" (which means "hail") as "eye" instead of "aye," which is pretty close to the proper pronunciation in Sindarin.
A: Keep the English pronunciation of consonants with a few exceptions. Stress the first syllable when pronouncing most words in Sindarin. Emphasize the third syllable if the word has more than 3 syllables. Speak with an Irish or Scottish accent to pull off a natural Sindarin accent.

Article: Keep mixing them until they are evenly combined. There should be no streaks or swirls of condensed milk visible. The all-purpose cream must be chilled so that it is thick. If it is too warm, it will be too oozy and not allow the fruit cocktail to "float." If you need to, break or cut the crackers along the perforated lines so that they fit. The entire bottom of the pan should be covered. Save the remaining graham crackers for further layers. Take a graham cracker, and crumble it until it resembles a coarse grainsort of like sand or coffee grounds. Use this to fill in any cracks between the larger graham crackers. Use a rubber spatula to scoop up a generous amount of the cream mixture, and spread it across the graham crackers. The cream mixture should be thick, sort of like custard or pudding. If it is too thin and oozy, cover it with plastic wrap and put it into the fridge for about 15 minutes. If you are using a clear pan, be sure to push some of the fruits right up against the sides. Remember to fill in the spaces between the graham crackers with more crushed graham crackers. If you still have lots of ingredients left over, you can repeat the layers in your pan until you have none left. You can also fill up a second pan. A popular garnish is to crush graham crackers into a fine crumble (like coarse sand or coffee grounds), and them spread them across the top of the cake in a grid-like fashion. Each "grid" equals on serving, and gets topped with a piece of fruit cocktail. This will allow the cream to harden up and the flavors to blend together. Slice the fruit graham with a sharp knife, and serve it with a spatula. Immediately refrigerate any leftovers.
Question: What is a summary of what this article is about?
Stir together the all-purpose cream and sweetened condensed milk in a bowl. Lay the graham crackers across the bottom of an 8-inch (20.32-centimeter) square pan. Fill the cracks between the graham crackers with finely crumbled graham crackers. Spread a -inch (0.64-cm) thick layer of the cream mixture on top of the graham crackers. Add a layer of drained cocktail fruits followed by another -inch (0.64-cm) thick layer of cream. Repeat the graham cracker, cream, fruit, cream layer. Garnish with extra fruits and/or crushed graham crackers. Chill in the fridge for at least 4 hours, preferably overnight. Serve the fruit graham.