Article: Holstein cattle are classic black and white cows. They are by far the most popular dairy breed of all. Holsteins may be the most expensive animals (to purchase and to feed), but they are known for yielding the most milk. Holsteins make up 90% of all dairy cows in the US. Although they are usually black and white, they can also be red and white. They are very large, typically around 1500 lbs. (680 kg) and 58 inches (1.47 meters) tall. They can thrive in a variety of settings. They typically produce at least 8-10 gallons (30.3-37.9 liters) of milk each day. Jersey cattle are the smallest dairy cow breed, and may be a little easier on the pocket book. They are beautiful cows known for their solid brown color, wide-set eyes, and long eyelashes. They typically weigh around 1100 lbs. (499 kg). Colors can range from light brown to almost black. Jerseys tend to give milk higher in butterfat, which makes them ideal if you want to make butter and cheese. They produce about 4-6 gallons (15.1-22.7 liters) of milk each day. They're easy to breed because they're fertile and easily give birth. Brown Swiss cows are a popular breed, known for their sturdiness. They produce a decent quantity of milk, stay in lactation longer than other breeds, and tend to have a long lifespan. They are usually light brown or grey/silver. Brown Swiss cows usually weigh 1300 to 1400 lbs. (590-635 kg). This is said to be the best milk for cheese. They tend to have large calves and some cows may struggle with the first calf.
Question: What is a summary of what this article is about?
Learn about Holsteins. Research Jerseys. Read about Brown Swiss cows.
Article: One of the easiest ways to include more ginger in your diet is to start drinking ginger tea. You can make ginger tea using a commercial brand of ginger tea or by steeping fresh ginger root in hot water. To make ginger tea, place about one teaspoon of minced ginger into a mug. Then, pour boiling water over the ginger. Let the tea steep for about 10 to 15 minutes, and then strain the tea through a sieve. You can drink up to three to four cups of ginger tea per day. Adding ginger to food can give you some of the potential benefits of the herb without the risks of taking a concentrated supplement. Some easy ways to add ginger to your meals include: In dinner recipes. Try adding 1 to 2 teaspoons of minced ginger to a stir fry, soup, or curry recipe. In baked goods. Include about teaspoon of dried ginger in your next batch of muffins or cookies. As a garnish. If you like the taste of raw ginger, then you can try adding about teaspoon of minced fresh ginger to a salad or a bowl of soup. If you really like the taste of ginger, but prefer it on the sweet side, then making your own candied ginger is a great option. The process is not difficult, but it is a bit time consuming. Peel and slice 1 cup of fresh ginger root. You can slice the ginger however you want. Just keep in mind that larger pieces will take longer to dry. Combine 1 cups of water and 1 cups of sugar in a small saucepan and bring the mixture to a boil. Then, add the ginger to the pot, reduce the heat to medium-low, and simmer for 20 minutes. After 20 minutes, use a slotted spoon to place the ginger on a wire rack. You will need to let the ginger dry on the rack overnight. Store the ginger in an airtight container in your pantry for up to three months. Ginger is also available as a capsule supplement that you can take to help with various symptoms and conditions. Some common uses of ginger supplements include: Stomach troubles. If you are dealing with nausea, gas, or other types of indigestion, then taking 1g of ginger each day may help you to feel better. You can divide this amount into a multiple doses taken throughout the day, such as two 500mg doses or four 250mg doses. Pregnancy nausea. If you are dealing with nausea from pregnancy, then you may get some relief by taking between 650mg to 1g of ginger daily. Arthritis pain. If you have pain caused by arthritis, then taking 250mg of ginger four times per day may help.
Question: What is a summary of what this article is about?
Drink ginger tea. Season your food with ginger. Make some candied ginger. Take ginger supplements.
Article: Set your oven to 300F (150C). The heat will restore most stale bread, although the effect will only last a few hours. Even stale bread still contains plenty of water. It feels dry because the starch molecules have linked up and trapped the water. This means you don't need to add water to the crumb of the bread. If the bread has a hard outer crust, flick water onto it, or run it under the cold tap if extremely stale. If the bread turned dry from overheating, or if it was exposed to air, it has lost some of its water. Wet the whole loaf to restore moisture. This prevents steam from escaping, keeping the moisture trapped in the bread instead. If you dampened the bread, wait until it no longer feels soggy. Depending on the size of the loaf and whether or not you added water, this could take 515 minutes. If the bread is soft but the once-hard crust is squishy, take off the foil. Keep heating for another five minutes, or until you've restored the crust to the right texture. Heat "melts" the starch molecule structure to release the trapped water, but also speeds up staling once the bread cools down. The bread will only last a few hours at most before it turns stale again.
Question: What is a summary of what this article is about?
Preheat your oven to a low temperature. Add water only if the crust is hard. Wrap the bread in foil. Heat until soft. Unwrap and heat for another five minutes if the crust is too soft. Eat soon.