Article: Chickens need a clean environment to thrive, which is why it's important to stay on top of your cleaning routine. Scoop droppings, gather eggs, refill water, and feed them daily. Once a week you should wash feeders and waterers and air dry them, and every month you need to replace their bedding. During the spring and fall, rake out all your chicken bedding, sweep the floor, scrub the floors, walls, and roosts, scrape off waste, and put in clean bedding. Purchase drinkers that are designed to prevent chicks from climbing into them and drowning. Be sure to provide your chicken with clean water daily. If you have to change the drinker, make sure to replace it with a product or brand that is as similar in design as possible. Use a different container to make a bath for your chicken so it can clean itself. Make sure the container is large enough so your chicken can get inside. Fresh feed is important for a healthy chicken and they should be allowed to eat as much food as they want. Provide baby chickens with a grower/starter diet (20 percent protein and 4 percent fat) until 20 weeks of age. Give laying hens a laying diet, which is usually 16 percent protein and 3.5 to 5 percent calcium. Finally, give your roosters and non-laying hens a maintenance diet. If you can't find one, dilute laying ration with 20 percent fresh fruits and vegetables. Supplement your chicken's diet with grit, probiotics, dried herbs, food-grade dichotomous earth, flower petals, leftovers (oatmeal, pasta, rice, fresh greens), fresh produce, and protein-rich foods. Add 1 tablespoon (15mL) of apple cider vinegar per 1 gallon (3.8L) of water 3 to 4 times a week to prevent disease, boost immunity, and discourage parasites. Just make sure to only add it to plastic water drinkers. Mix in 1 crushed clove of garlic into your chicken's water daily to boost its immune system and prevent worms.
Question: What is a summary of what this article is about?
Clean your chicken house regularly. Provide your chicken with constant access to fresh and clean water. Feed your chicken a crumble or pelleted diet.
Article: Place all of the dry ingredients into a large mixing bowl. Whisk them together for about 30 seconds. You'll need: 2 cups (150 g) unbleached flour 4 teaspoons baking powder 1/2 teaspoon fine sea salt 2 tablespoons sugar Use your fingers to rub in 1/2 tablespoon of cold butter until the mixture looks like breadcrumbs. Pour in 1/2 cup (120 ml) of whole milk and 1/4 cup (60 ml) of water. Use your hands to stir the mixture into a shaggy dough. Sprinkle a little flour on a work surface and dump the dough onto it. Use your hands to knead the dough for about five minutes. The dough will be really sticky when you start, but it should become soft and elastic once you've finished kneading. Avoid adding too much flour or the johnnycake will become tough. Put the dough into a bowl and cover the bowl with plastic wrap. This will keep a tough skin from forming on the dough. Let the dough rest in the bowl for one hour. Get a sheet pan out and dust it with flour. Remove the plastic wrap from the bowl of dough and scoop out enough dough to make a ball. The ball should be 2 to 3-inches (5 to 7.5-cm) in size. Roll it between the palms of your hand to round out the shape and set it on your prepared baking pan. Continue to portion out the rest of the dough into balls. You won't be baking the johnnycake on the sheet. The floured sheet is just where you'll keep the balls of dough until you're ready to shape and fry them. Get a deep frying pan or skillet out and place it on your stove. Pour canola or vegetable oil into the pan, so the oil comes about 1 to 2-inches (2.5 to 5-cm) up the side of the pan. Turn the heat up to medium. You'll know the oil is hot enough to fry the johnnycakes by carefully dripping a drop of water into it. When the oil is hot, the water will pop as it hits it. Take a ball of johnnycake dough and gently stretch it into a circle. It should be about 1/4 to 1/2-inch (6 to 12 mm) thick. You should use your hands to stretch the dough, but avoid simply pressing down to flatten the dough. Stretch the remaining balls of dough. Stretching the dough will develop the gluten in the johnnycake, which will make it light and puffy. Place two or three of the johnnycakes into the hot oil and fry them until they're golden on the bottom. Check them after a minute and then flip them over, so they become golden brown on the other side. Use a slotted spoon to scoop out the fried johnny cakes and set them on a paper towel. You'll need to fry the rest of the johnnycakes in batches, but remember to let the oil heat back up in between batches.
Question: What is a summary of what this article is about?
Whisk the dry ingredients. Rub in the butter and add the liquid ingredients. Knead the dough. Rest the dough. Portion the dough into balls. Heat the oil for frying. Stretch the dough balls. Place a few johnnycakes in the hot oil.
Article: For this simple mask, you will need enough raw honey to cover your lips, a small spatula or spoon, and some plastic wrap. This mask is great for those with dry or chapped lips. Honey is a natural moisturizer, so leaving it on your lips for so long will allow it to hydrate your lips, leaving them feeling soft and silky.
Question: What is a summary of what this article is about?
Gather your supplies. Leave the honey and plastic wrap on your lips for 15 minutes.