If you have an infestation of body lice, chances are that you will also have itchy skin or bumps that result from their bites. If you notice any unusual itching or red, slightly swollen bumps on your skin you may have body lice. Itching is most intense around your waist or areas of the body where clothes are in close contact. Red bumps may scab over after appearing and will be itchy. Although body lice survive by taking blood from their host, they actually live in the folds of clothing. Finding body lice on the body or skin can be difficult. Search your clothes to have the best chance of finding any body lice that may be present. Using a magnifying glass can help in your search. Check clothing items that are closest to your skin, such as underwear. Body lice can be difficult to see as they are very small and can move around the body quite easily. Their tendency to hide and live within your clothes can also make them difficult to find. However, it is possible to find both the body lice and their eggs with a close examination, confirming their presence. Adult lice will be around 3 to 4 millimeters in length. Lice have six legs. Body lice may appear tan or gray. An egg, or nit, is usually small, oval, and slightly yellow in color.
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One-sentence summary -- Take note of any itching or bumps on your skin. Check your clothing. Identify the body lice.

Q: You can use any type of fish you like; in the U.K. they usually use cod for their fish and chips. If your fish has been in the freezer, take it out and put it in your fridge overnight so it thaws out, but stays cool and fresh. Turn up to medium and let the oil get nice and hot while you prepare the batter for the fish fry. The oil should not be dirty from the potatoes, as it takes a while to overuse oil, but if it is discolored then you should replace the oil and re-heat it. If you're in a rush, you don't need to actually let the batter sit, though this does help the flavors blend slightly. You'll not that the ingredients have two different liquid components -- a beer-batter and a more traditional egg + water batter. One cup of milk or buttermilk could also be substituted, depending on your tastes and kitchen supplies. The batter will be thin and liquidy -- this is fine. This recipe uses 2 cups of flour. Save the other 1/2 cup for the next step. The oil should be 375F, and the potatoes should be room temperature. This method will develop the delicious, golden-brown crunch of great chips. Most cooks will remove the potatoes from the oil before proceeding, keeping them hot in the oven after draining once more on paper towels. Adventurous cooks can go the traditional way and cook the fish on the potatoes. To do so, skip ahead and prepare the fish, then add the potatoes right before you add the fish in. Remove together and drain at the same time. Simply dust the fish in flour, as this will help the liquid batter stick to the fish instead of sliding right off. You can also use cornmeal or rice flour to help the batter adhere. The entire fish should be dusted with flour when done. Hold it by the tail to ensure most of the fish gets coated. You just want to work with one piece at a time. This is a thin batter that will try to slip off the slick fish quickly, so it's best to focus on one at at time. As it hits the hot oil, the batter should rapidly cook and harden onto the outside of the fish. If you just drop it in, however, any batter not touching the hot oil will "melt" right off in the oil and won't stick to the fish. After you've gotten the first piece in, you can move on to the other pieces until that one is done. Remember to work quickly, and get the pieces out before they burn. If the outside looks tasty and golden-brown, you're good to go. The traditional English dish drains paper towels, then rolls everything into a cone on the greasy paper and serves the fish with a bit of salt and paper. You can also drain on oven racks or with paper towels, of course. Enjoy with malt vinegar or tartar sauce. Add the salt while everything is still hot to help it spread out better.
A: Make sure your fish is completely thawed out. Increase the temperature of the oil to 375F. Whisk together your batter in a bowl and set aside for 15 minutes in the fridge. Toss the potatoes back into the hot oil for 2-3 minutes to finish cooking. Lightly dredge the fish in flour to help the batter stick. Dunk a piece of fish in the batter with tongs, coating completely. Still holding by the tail, dip the fish in the hot oil, swirling it around until the outside sets. Cook each fish until golden brown, roughly 2-3 minutes. Drain everything on newspaper (or paper towels) and liberally add salt.

Article: It's usually a button with a grid of dots at the bottom center of your screen. Most of your files will be organized into folders. Most versions of Android have a stock File Manager app. If yours doesn't, go to the Google Play Store, search for File Manager and download one of the available free apps.
Question: What is a summary of what this article is about?
Open your device's Apps Tray. Tap File Manager. Tap a folder to browse the files inside it. Tap the magnifying glass icon to search for a file.