Summarize the following:
Let any vaccines that required refrigerated storage heat up to room temperature 12 hours before the vaccination process. Then, follow the preparation instructions listed on the vaccination packaging, or those provided by your vet. Before preparing the mixture, double check that the vaccine you have is meant to be injected subcutaneously. Vaccines that require cold storage will be shipped in chilled containers and have an indicator directly on their label. Subcutaneous means that the needle only gets inserted into the chicken's layer of skin and does not go all the way down into the muscle below the skin. SC injections can be given in two spots: the dorsal (or top) part of the chicken's neck, or in the inguinal fold. The inguinal fold is the pocket created between the abdomen and the thighs. Pick the spot that is easiest for you to access and most comfortable for the chicken. Once you've picked the vaccination spot, sterilize it by parting the feathers in the area and wiping down the skin with a cotton ball soaked in rubbing alcohol. While this might sound odd, doing this will help you to insert the needle. Grasp the chicken's skin at the injection site and lift it up with the fingers and thumb of your non-dominant hand. It may be helpful to have an assistant hold the chicken for you so that both your hands are free for the vaccination process. Neck: Have someone hold the chicken facing toward you with its wings secure. Lift the skin midway on top of the neck area using your middle finger, index finger, and thumb. This will create a pocket in between the neck muscles and skin. Inguinal fold: Have someone hold the chicken so that its chest is upward, facing you. The chicken should look like it's lying on its back. Lift the inguinal fold using your fingers, and feel the pocket or space created. Insert the needle at a 90-degree angle into the pocket of skin you lifted up. You should feel some initial resistance as the needle punctures the skin, followed by smooth movement once it reaches the subcutaneous space. Once the needle is in, press down on the plunger to inject vaccine. Remove the needle in a quick, fluid motion once the vaccine is fully injected. If you still feel resistance (like there is something blocking the needle), it means that you may have gone too deep and inserted the needle into muscle. If this is the case, remove the needle and change your angle of injection into the chicken's skin. Make sure that all of the vaccine gets injected and that the needle has not come out on the other side of the skin fold. If you're doing things correctly, you should notice a small bubble forming where the vaccine was injected.

summary: Prepare the subcutaneous (SC) vaccination. Sterilize your injection site. Create a tent with the chicken's skin. Insert the needle into the chicken's skin and inject the vaccine.

Summarize the following:
Most hangers are inexpensive so decide if it is worth the trouble to transport them all to your new home. Put the higher quality wire or wooden hangers into one pile to be kept. Add the plastic and wire hangers of lesser value into a separate pile to be purged. Even efficiently packed hangers take up a lot of space so make sure that the hangers you decide to keep are worth the effort of moving. Ask your friends, neighbors, and family if they need hangers. If they do, then give them the hangers you decided not to move with you. This is a double win: you have less items to move and your friends get free hangers. Try posting the hangers to networking sites like Craigslist or Nextdoor. These sites might help you find someone who wants the hangers if your acquaintances do not. Offer for them free and see if you get any responses. Some dry cleaners will accept wire hangers for reuse in their business. If you have a lot of wire hangers, call the local dry cleaners and ask if they are interested. That way you won't have to create waste by throwing the hangers out. Some charities and thrift shops will accept unwanted plastic or wooden hangers and use them to store clothes or merchandise. Before making the trip, call ahead and ask about the organization's policy on hangers. For large organizations like Goodwill, this may differ from store to store.

summary: Sort out the hangers you want to keep. Give your excess hangers to acquaintances. Ask nearby dry cleaners if they want wire hangers. Donate your hangers to local charities or thrift shops.

Summarize the following:
Pour the broth into a deep pot or saucepan and place it on the cooktop over high heat until it just begins to boil. Then, reduce the heat to take it down to a simmer. You can finish preparing your mustard greens while your broth comes to a boil. Incorporate a cup (75 g) of sauted onion or cubed pork belly into your simmering broth to add even more flavor. For more traditional Southern-style greens, you can also make your own stock by simmering a whole ham hock in 1012 cups (2.42.8L) water for 2-5 hours. Grab 1-2 large bunches of raw greens and hold them under the faucet to wash away as much dirt or debris as possible. Mustard greens grow in the ground, so it's important to make sure they've been cleaned properly before cooking and eating them. After rinsing your greens, give them a shake or pat them dry with a paper towel to absorb any remaining moisture. If you're cooking a lot of greens at once, it may be easier to swish them through a sink full of water to clean them all at once. A couple big bunches of mustard greens will serve 2-4 people, depending on how hungry you are. Lay your freshly-rinsed greens flat on a cutting board and use a sharp knife to slice the light green stems off the bottom of the bunch. You can also simply tear them away by hand. The stems tend to be tough, which means they're not good for eating. Avoid taking off too much of the dark, usable part of the greens. After removing the stems, you'll be left with a bundle of loose leaves roughly the same size as romaine lettuce or bok choi. You may need to push the greens down to the bottom of the pot with a wooden spoon to make sure there's enough room for them. If they look like they're going to overflow, put them in one handful at a time as they continue to cook down. Drop the greens into the pot quickly so you don't burn yourself accidentally. Tender young leaves should only take about 45 minutes to cook down completely. Allow up to 1 full hour for tougher, more mature greens to soften up. Stir the greens occasionally to keep them from clumping together. You'll likely notice your greens cooking down quite a bit as they simmer. This is normal. Because of their tendency to shrink up, it may be a good idea to use slightly more raw greens than you think you can eat. Turn off the cooktop and pour out the remaining broth slowly. Transfer the cooked greens directly to a serving dish. For more traditional Southern-style greens, you can also leave them to stew in a few inches of the flavorful liquid they were cooked in, which is sometimes known as "pot liquor." The pot will be extremely hot after sitting on the stove for so long. Be sure to use potholders to protect yourself from burns. Place your leftover greens in an airtight plastic bag or lidded container and stick them in the refrigerator. They should stay good for 4-5 days.
summary: Bring 4 cups (950mL) of chicken or vegetable broth to a low boil. Rinse your mustard greens under a stream of cool water. Cut the stems off the greens. Add the greens to your simmering broth. Simmer the mustard greens for 45-60 minutes. Drain the liquid from the greens and serve them hot.