Write an article based on this "Contact your vet immediately. Have your vet examine your puppy. Allow your vet to administer supportive therapy. Let your vet start antibiotic therapy."
article: When a puppy inhales anything other than air (like water or food) into its lungs, it is called aspiration. It leads to aspiration pneumoniaa bacterial infection in the lungs which can quickly become very serious. When you notice signs that the puppy has inhaled food, liquid, or medication, such as milk running out of your puppy's nose, visit your vet right away. Other symptoms of aspiration pneumonia include: Open mouth breathing Noisy, wet breathing Blue gums (normal gums are pink) Weakness Panting Coughing (may have a wet sound to it) Fever Lethargy Your vet will examine your puppy and run different tests to confirm an aspiration pneumonia diagnosis. During the physical exam, your vet will listen very closely to your puppy's lungs to detect abnormal lung sounds. The diagnostic tests your vet may perform include: Chest x-rays Blood work Pulse oximetry, which measures the amount of oxygen in the blood If your puppy's aspiration pneumonia is severe, your puppy may need to be hospitalized so your vet can start immediate supportive therapy. Supportive therapy will not cure the pneumonia, but will help your puppy feel better and get stronger. Examples of supportive therapy include: Oxygen therapy to raise low blood oxygen levels Medication to make breathing easier ('bronchodilators') Intravenous fluids to rehydrate your puppy Anti-vomiting medication Antibiotics will be needed to treat the bacterial infection caused by the aspiration pneumonia. If your vet obtained a fluid sample from your puppy's lungs, they will prescribe an antibiotic to target the specific type of bacteria in the lungs. If obtaining a fluid sample wasn't possible, your vet will probably prescribe a broad-spectrum antibiotic, which will target a wide range of disease-causing bacteria.

Write an article based on this "Place a large lidded compost bin in a shaded dry spot. Start with a layer of course branches and twigs to promote air flow. Add a 6in (15cm) layer of leaves and yard clippings. Toss in coffee grounds, fruit and veggie scraps, and eggshells. Dampen the pile when you add dry materials. Turn the pile weekly to speed up decomposition."
article: The ideal compost bin or pile is roughly 3 feet wide, deep, and high, but you can go bigger, too. To deter pests and protect your heap from the wind, cover your bin with a lid or tarp. Keep the bin in a shaded spot in your yard, and make sure it's far enough from homes and property lines to comply with your local codes. For instance, you might need to keep the bin at least 20ft (6.1m) from homes and drainage ways, 5ft (1.5m) from property lines and fences, and out of sight from the street. Check your city or county government website for your specific local regulations. For the first layer, cover the bottom of the bin with woody materials. That way, the bottom of the heap will still be able to breathe after you've added layers of denser materials, such your used coffee grounds. Rake your yard, mow the lawn, and prune your bushes so you'll have material for your heap's next layer. Leaves, grass clippings, and other organic yard debris will provide your heap with sources of carbon. After the leaves and grass trimmings, add any stems, peels, rinds, eggshells, nut shells, vacuum cleaner bag contents, and coffee grounds you have on hand. Mix them up with the grass and leaves, then water the heap. Just get the heap damp; you don't want to flood it. Don't compost meat or bones, animal fat, dairy products, diseased or insect-infested plants, yard trimming treated with chemical pesticides or herbicides, or pet wastes. These substances can create pest problems or render your compost harmful to plants, pets, or people. Try to keep the pile moist enough so its surface glistens. You want it damp, but not soggy or flooded. Water it whenever you add new layers or if it starts to dry. In dry conditions, you might need to water it several times a week. To prevent runoff, dig an indentation in the center so the sides slope gently toward the middle of the pile. When you add new layers, mix them into the compost pile instead of just scattering them on the top. Cover the newly added waste with about 10in (25cm) of composted material, and remember to reshape the indentation at the center of the pile. Turning the pile will help break down waste faster. After at least 3 to 6 months, the bottom of your heap should break down into a dark, crumbly soil that you can use to fertilize your plants.

Write an article based on this "Clean the beef tongue. Place all the ingredients in a slow cooker. Cook on low for 8 hours. Remove the skin of the tongue. Shred the meat. Moisten the shredded meat. Serve."
article:
Rinse the beef tongue under cool running water and pat dry with clean paper towels. When buying beef tongue, it is especially important that you purchase it from a reliable source. You may need to buy it in frozen form, rather than buying it fresh, since it is not a common cut of meat in most geographic areas. Put the beef tongue in the bottom of the slow cooker. Surround it with your cut onions and garlic cloves, then sprinkle it with salt. Pour the water over the entire thing. There is no need to turn the beef tongue. The flavors of the garlic, onion, and salt should sink into the meat as it cooks. Cover the slow cooker with its lid before continuing. The meat should be tender enough to shred when done. If you do not have a full 8 hours, you could switch the slow cooker to high and cook the beef tongue for 4 to 5 hours, instead. Do not remove the lid during the initial cook time. Doing so can release too much steam, and since the steam is partially responsible for cooking the meat, letting it escape can increase the overall cook time by another 15 to 30 minutes. If the meat does not feel tender after 8 hours, you may need to cook it for another 1 to 2 hours. Place the cooked beef tongue in a large dish or rimmed baking sheet. Make a shallow cut in the skin at the open end of the beef tongue, then peel the rest of the skin off using your fingers. You should also trim away any fatty tissue at the bottom end of the tongue using the knife. The majority of the cut will be edible meat, even after you cut away the skin and fat. Use two forks to shred the tongue meat into pieces. Work from the outside and move inward into the cut of meat. Place the shredded tongue meat into a large mixing bowl. Ladle a little of the cooking liquid on top, then toss well to coat. Use enough liquid to moisten the meat without drowning it. Ideally, the liquid should be degreased and strained before you pour it over the meat. The barbacoa beef tongue is ready to eat and enjoy. Serve it on warm tortillas, and offer garnishes such as cilantro, chopped white onion, and salsa.