INPUT ARTICLE: Article: Some people prefer to clean their bridle every day. However, how regularly you clean your bridle depends on how often it is used. An infrequently used bridle won't need to be cleaned as regularly as one that is used every day. If the bridle gets very wet in the rain or if you notice that it is particularly soiled after a ride, clean it as soon as possible. Then let it dry for a few days in a cool, dark place. This will help to preserve the leather. Cleaning your bridle regularly gives you a chance to check that all of the parts and stitching are in good working order. It will also help you to notice when repairs need to be done. Fill a small bucket with warm water. Apply glycerin soap to a cloth and dip it into the warm water to make it damp. Rub every part of the leather bridle with the cloth to help remove dirt and oils. Alternatively, use a sponge rather than a cloth to clean the bridle. Glycerin soap is a soap that contains glycerin. You can purchase this from department stores, saddlery stores, and online. Fill a small bucket with warm water and mix in a small handful of washing soda. Then clean the bridle with the washing soda and water mixture using a cloth. Washing soda is also known as sodium carbonate. You can find this at grocery stores. Washing soda is especially useful if you are finding it difficult to remove dirt or grease using just warm water and glycerin soap Make sure that the cloth is only slightly damp as you don't want to add more water to your bridle. Wipe the bridle down fully to prevent any soap building up, as this may harm the leather. Choose a cool, dark spot for the bridle to dry. If you are concerned about dust, cover the bridle with a soft cloth. Pick a location to hang the bridle which has a consistent temperature. This prevents the leather from cracking.

SUMMARY: Clean the bridle at least once per week if you use it daily. Wipe the bridle down using water and glycerin soap. Use washing soda to clean the bridle if it is heavily soiled. Clean off any residue with a damp cloth. Hang the bridle on a peg to dry.

INPUT ARTICLE: Article: Locate the back of the gills on the fish. Insert the knife into this location. Continue to cut until the head comes off completely. The gill slits are located next to the pectoral fin on the side of the fish. Insert the knife into the belly of the sunfish. Slide the knife all the way back to the vent. Make sure to avoid the organs as you do this. Once you've made the cut, remove all of the organs. The vent will be next to the anal fin, near the back of the belly. Save any fish roe (eggs) that you may find. Dispose of the organs when you remove them. Use the knife to remove the fins and tail on the sunfish. You don't have to make any special incisions to do this. Simply make a cut where the fins and tail begin. Dispose of the fins and tail when they have been removed. The fins you should remove are the dorsal fin, pectoral fin, anal fin, and caudal fin. The dorsal fin is located on top of the fish. The pectoral fin is located on the side of the sunfish. The pelvic and anal fins are beneath the fish. The caudal fin is essentially where the tail is.

SUMMARY: Cut off the head. Remove the organs. Take off the fins and tail.

INPUT ARTICLE: Article: Choose a medium or large sauce pan to form the base of your double boiler. This should be relatively tall, especially if you'll be using the double boiler for a recipe with a long cooking time. This can be any heat-proof container that fits snugly over the sauce pan, so most of the steam is trapped between them. There should be at least 4 inches (10 cm) of space between the bases of the two containers, and preferably more. Aluminum, copper, and (non-stainless) steel all conduct heat quickly. These will provide the shortest cooking time and prevent hot spots from forming. Stainless steel, heat-proof glass, and ceramic are best if you are cooking acidic ingredients, since they are non-reactive. They conduct heat more slowly, so be sure to stir frequently to avoid hot spots. Glass also makes it easy to check on the water level. Set aside the smaller container now that you've confirmed it fits. Fill the larger pan with about 13 inches (2.57.5 cm) of water, but make sure there is plenty of space between the water and the smaller container. If the two pans fit tightly together and there is not enough space between them, the steam buildup could cause an explosion. Although an explosion is very unlikely, the risk increases for recipes with long cooking times. For these recipes, use containers that do not fit perfectly together, so steam can escape through the gap between them. Lift the pan to allow steam to escape if it starts to rattle. The longer the cooking time your recipe calls for, the more water you'll need. Place the larger pot on the stove and heat until boiling. Reduce heat to medium-low until the water reaches a steady simmer. Leave the smaller pot on the counter while you wait for the water to boil. If you heat it along with the larger one, the hot surface could burn your ingredients when you add them. Place your ingredients in the smaller container, then place the container over the simmering pot. Cook as directed in your recipe. Stir the ingredients to ensure they heat evenly. Despite the name, a double boiler should stay at a low simmer. Reduce heat if the water starts to boil, and add a little hot water if it starts to boil low. If the sauce starts to seize up or stick to the pan, just pick up the smaller container and whisk for a minute to reduce the temperature. Remember that there is trapped steam in the double boiler, and that the base of the small container is very hot. Use pot holders or oven mitts, and tilt the container toward you so steam escapes on the opposite side.

SUMMARY:
Place a sauce pan on the stove. Place a smaller pan or mixing bowl on top. Pour water into the large pan. Heat water to a simmer. Heat the ingredients in the smaller container. Remove the small container from the heat.