Article: Glads often lose ground to weeds. Use one that contains carbaryl or malathion when the gladiolas are around 6 inches (15 cm) tall to protect them from thrips. Thrips are tiny insects not visible to the naked eye. They cause streaky white leaves and discolored, misshapen, unhealthy flowers. Thrip control must be preventative because once signs of damage are visible, it is too late to save the flowers. You can also use stakes and twine to create cluster staking if you are growing several glads close together. Staking and tying these tall flowers helps to minimize storm and wind damage. The remaining flowers will continue to open in water. Harvest the flowers during early morning or evening hours when they are at their freshest. Cut the flowers with a sharp knife at a diagonal angle. Take care to leave at least 4 to 6 leaves on the plant to mature and nourish the corm that is still growing beneath the soil. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/18\/Grow-Gladiolus-Step-14Bullet2.jpg\/v4-460px-Grow-Gladiolus-Step-14Bullet2.jpg","bigUrl":"\/images\/thumb\/1\/18\/Grow-Gladiolus-Step-14Bullet2.jpg\/aid1376994-v4-728px-Grow-Gladiolus-Step-14Bullet2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/">Creative Commons<\/a><br>
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Mulch the soil around and between the plants to control weeds and conserve moisture. Water gladiola plants with 1 inch (2.5 cm) of water each week during periods of insufficient rainfall. Spray or dust plants with a pesticide. Stake the individual plants as they grow taller. Cut the flower spikes when 1 to 3 florets are open. Remove leaves from the bottom 4 to 6 inches (10 to 15 cm) of the stems and put them in warm water. Leave the flowers in a dark, cool area for several hours before exposing them to light and arranging and displaying them.
Article: A sharp pain in your chest is the first symptom of pleurisy. You'll usually feel it on 1 side of your chest or the other, but it might also feel like it's coming from your whole chest. Pleurisy can cause a dry cough. If you notice you've been coughing a lot, listen to the cough itself. If it's dry that is, if it doesn't produce any phlegm that can be another symptom of pleurisy. Only a doctor can order the tests necessary to diagnose pleurisy. If you experience any of the symptoms of pleurisy, see your doctor right away. Your doctor will listen to your lungs to check for the distinctive sound caused by pleurisy a dry, crunching sound. Make sure you bring a list of your symptoms with you, including when they began. A blood test can determine if there's anything else going on with your health. A blood test lets your doctor see if you have an autoimmune disease or infection, which can be underlying causes of pleurisy. If your doctor can't tell for sure if you have pleurisy from listening to your lungs, they might order an ultrasound for you. You'll likely have to go to another office for the ultrasound, and the results will be sent back to your doctor. Not all insurance plans cover ultrasounds for diagnostic purposes. You might want to check your benefits to see if you'll have to pay for the ultrasound, and how much. A chest x-ray will let your doctor see if your lungs are working the way they're supposed to. It will also show your doctor if there is liquid between your lungs and ribs a classic symptom of pleurisy. Your doctor might not be able to fully diagnose you from the methods above. If they can't, they might order a biopsy on your lung tissue. This will tell them for sure what's wrong, and whether there are other underlying issues.
Question: What is a summary of what this article is about?
Pay attention to pain in your chest. Listen for a dry cough. Get a medical diagnosis. Get a blood test. Go for an ultrasound. Get a chest x-ray. Have a biopsy.
Article: Use a box grater to shred the mozzarella cheese into thick shreds. Place the shredded cheese in a bowl and set aside. For an even cheesier experience, double the amount of cheese and slice it into 1/4-inch (6-mm) thick pieces. You can save time by using pre-shredded cheese or change the flavor by mixing different types of cheese. Use a sharp knife to cut the pepperoni into slices. The slices should be between 1/8-inch and 1/4-inch (3-mm and 6-mm) thick. If desired, you could dice the pepperoni into small cubes instead of slicing it. You may omit the pepperoni if you do not wish to include it. Place the bulk sausage in a skillet set over medium heat. Break it apart into crumbles with a spatula and cook, stirring frequently, for 10 minutes or until the sausage is fully browned. The sausage is only optional. You can skip it or add other meats to the pizza, as well. Some meats, like bacon, will need to be cooked and crumbled ahead of time. Others, like ham, only need to be sliced. Fill a small, heavy-bottomed saucepan with 2 to 3 inches (5 to 7.6 cm) of olive oil. Heat the oil and poach the onions and peppers for 5 minutes, or until soft. While this recipe only lists onions and peppers, you can use other vegetables, as well. Poaching the vegetables in oil will make them taste richer. Allow the oil to heat slowly to 190 degrees Fahrenheit (90 degrees Celsius) before adding the vegetables. If the oil sizzles or steams, it is too hot. Poach the vegetables in this hot oil until they soften, then fish them out with a slotted spoon and drain on clean paper towels. Tear the basil into small strips using your hands. Do not use a knife. Chopping fresh basil could cause it to bruise. You can also experiment with other fresh herbs, like oregano and parsley.
Question: What is a summary of what this article is about?
Shred the cheese. Slice the pepperoni. Cook and crumble the sausage. Poach the vegetables in oil. Tear the basil.