In one sentence, describe what the following article is about: At minimum, you need one 12" x 12" (31cm x 31cm) nest for every four to five hens. Too few nests or small nests can cause eggs to be trampled or squashed and broken, or can stress the birds and lead to more pecking. You want to reduce the chances of a broken egg as much as possible so the chickens never get a taste for them. Nests should be at least two feet (61cm) off the ground, and four feet (1.22 m) from roosts. Remove any broody hens (hens that insist on sitting on their eggs to hatch them) from the nesting area so they don't occupy valuable nesting space and contribute to higher traffic in the other nests. Consider a nest designed to allow the eggs to roll away into a tray after the hens stand up, keeping them safe from pecking and getting stepped on and broken. Bright lights will stress out your hens and make them nervous, which increases pecking. Turn the nest box away from the opening of the coop and away from the direct sunlight and don't install bright lights. You may need to cover any skylights or windows to create a more comfortable environment. Remove anything that creates loud noises or sudden movements, as this can frighten the hens. If they get scared and run from the nesting box, they may break the eggs. Reducing light sources can also help keep the coop at a comfortable temperature--if it becomes too hot, the chickens can get irritable and start pecking more. Make sure each nest has a few inches of clean, dry nesting material (such as wheat straw) at all times. If you can keep the eggs from accidentally breaking (by knocking into each other in the nest or being laid onto a hard, unpadded surface), your hens will not have the opportunity to learn how tasty eggs can be. If an egg breaks in the nest, quickly clean out all the soiled nesting material. A bored and irritated hen is more likely to start pecking, so make sure they have plenty to do. Hang a cabbage for them to peck at and give them adequate space to walk around and exercise. Try to set up an area where they can roam and climb or jump on different obstacles, like tree stumps or roots. If you don't have anything like that in your yard, set up a ladder or a swing for them to climb on. Place a pile of hay in the chicken run. The hens will busy themselves scratching and rearranging the hay into an even layer.
Summary: Reduce egg breakage by preventing overcrowding of the nests. Set up your nesting area in a dark, quiet area. Provide enough nesting material to cushion the eggs once they are laid. Don't let your hens get bored.

Cut flowers may look great in a vase in your kitchen but inevitably, bacteria in the water and on the surface of the flowers will clog up the stems. You will need to re-cut the stems to remove the clogged portions of the stem and prevent the flowers from wilting and dying. Use garden shears, pruners, or a sharp knife to make a clean cut at a 45 degree angle. This will ensure the cuts are clean and smooth. Cut about 1 inch of the stems, making sure that are the flowers are relatively even in length, as this will ensure they all perk up at the same time. Do this as soon as the stems have been cut to prevent air bubbles from becoming trapped in the stems. The air bubbles can block the flow of water up the stems and lead to wilted, dying flowers. Though some florists advocate for the use of cold water or warm water, lukewarm water will help to revive the flowers just as well. Warm water can bring moisture to the flowers faster, but may shock the flowers and lead to wilting. The exceptions to this rule are bulbs like tulips and hyacinths. These flowers prefer cold water. Leaves that sit in the water or fall into the water can foul up the water as they rot and deteriorate. Only remove leaves that sit below the water line in the vase of water as higher leaves can help to pump water to the stems. You should also remove any other debris that is sitting in the water, such as fallen petals or bugs. This debris can introduce bacteria into the water that can cause the flowers to wilt. The cooler and darker the environment around your flowers, the longer they will live. Avoid placing them in direct sunlight. Look for a spot in your home that is cool in temperature and does not get a lot of light. The exception to this rule is sunflowers, which often need more light than other cut flowers. You should also keep the flowers away from ripening fruit, such as bananas. Ripening fruit give off a gas called ethylene, which can significantly shorten the lifespan of your flowers. Keep your flowers looking fresh by replacing the flower water with fresh water every three days. The rule is, if you wouldn't drink the vase water yourself, it probably isn't clean enough for your flowers. If there seems to be a lot of gunk and debris in the flower vase, you may want to quickly rinse out the flower vase before replacing the water and putting the flowers back in the vase. A clean vase will prevent bacteria from infecting your flowers.
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One-sentence summary -- Cut one inch off the stems at an angle. Place the cut stems in fresh, lukewarm water. Remove any leaves below the water line. Keep the flowers in a cool, dark spot. Replace the flower water every three days.

Q: Turn on your grill and let it heat up. If your grill doesn't have a temperature gauge, hover your hand about 3 inches (7.6cm) above the grate. Count how many seconds it takes for your palm to feel the heat of the grill. For salmon fillets, wait until it takes about 6-7 seconds for your hand to feel warm. Once the grill is preheated, sprinkle some vegetable oil over the surface to make the salmon fillets easier to flip. If you can feel the heat within 1-5 seconds, then the grill is too hot. Give the fillets a few minutes to cool down once they're removed from the grill. Try pairing your salmon with some light, refreshing side dishes. An array of roasted vegetables like carrots and sweet potatoes taste great with the fillets, as do fresh beans and salad. Don't worry if you can't eat your fillets all once. Instead, put them in a plastic container and refrigerate them for up to 3 days after grilling.
A: Preheat your grill to 350F (177C) and drizzle the grate with oil. Serve the fillets while they're still warm.

Problem: Article: Gently clean the exterior of the chaga with your hands or a soft-bristled brush. Make sure there are no insects or residual tree bark left on the chaga, or else it could develop mold. Larger pieces of chaga will take longer to dry out and could possibly develop mold. Use a knife to cut the chaga into pieces so they will dry out more efficiently. The pieces do not need to be uniform in shape, but they should be relatively similar in size. You can cut the pieces thinner if you want them to dry more quickly. Try to use a grated tray so air can flow on all sides of the chaga pieces. Leave them on the windowsill for 3 days until they feel hard and dry. Do not use the oven to dry out mushrooms. If you have access to a dehydrator, set the temperature to 120F (49C) or lower to dry the mushrooms. Dump all the pieces of the chaga into the jar and keep it in a cupboard or closed pantry. Chaga can be stored throughout the year. Most times, 1 grapefruit-sized portion of chaga will be enough for a full year unless you use it multiple times a day. The chunks can be ground into a powder with a mortar and pestle after they have been dried.
Summary:
Remove any tree bark from your chaga. Break chunks of chaga into pieces 1 by 1in (2.5 by 2.5cm) or smaller in size. Place the pieces on a tray on a sunny windowsill to dry them. Store the pieces in an airtight glass jar in a dark place for up to 1 year.