Butterfly Gardening

Butterfly Gardening What is butterfly gardening? Simply put butterfly gardening is the art of growing flowers and plants that will attract these colorful and dainty creatures to your garden. Delight your family and visitors with beautiful butterflies, but be sure to create a safe habitat for them. If you own cats rethink your plans, because it would be a shame to attract these lovely insects to their death. The design your butterfly garden is a matter of personal preference. Typical points to consider are the size of your garden and the types of flowers and plants you want to grow. Pick a style of garden that appeals to you, but ensure it also contains the plants and flowers that appeal to the butterflies you wish to attract. It is important to find out which plants and flowers will attract the species of butterflies. that live in your area. This information can be found at the local library To create the kind of environment that they find attractive, you will also need water of some kind. A birdbath will look attractive and keep the butterflies up off the ground, away from stray cats or mischievous puppies. A shallow dish on a post or hung in a tree will do just as well. When planting your butterfly garden be careful how you coordinate the colors you choose for your flowerbeds. Although butterflies do not care about your choice of color, you don't want your garden to be a hodgepodge of unrelated colors and textures. Butterflies are attracted to those flowers that have nectar rather than pollen, like honeysuckle, milkweed, summer lilac, Valerian, daisies, Purple Coneflower, Yellow Sage, day lilies and lavender. Some people find it helpful to draw and color a layout of their butterfly gardening plan to see what the finished product would look like. Keep in mind that warm colors like red and orange are flashy and showy. These colors have a greater impact against a strong green background. Cool colors such as blue and purple are soothing and toned down and would work better with a white contrast to create the look of freshness and brightness.

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In Search of the Best Gardening Tools

Different kinds of gardens require different kinds of garden tools. Hardware stores mostly cater for a wide range of tools, but there are shops that specialize in the more expensive kind of garden tool that shouts quality. Wherever you decide to shop, here are a few pointers to advise you. Do you have small garden or a large one? A small garden will not require the same large equipment that would be of use in an extensive one. A ride-on mower is unnecessary if you only have a small strip of lawn. Another point to consider is who does most of the gardening? Some tools are too heavy for use by women. When you buy secateurs make sure the blade always stays sharp to avoid damaging the plant. Look for models that have blades that can be sharpened or replaced, models with tension control and with sizes that best fit your hands. Secateurs usually cost around $50 - $130. Hedge trimmers or shears are handy - but only if you have a hedge, or plan on growing one. Some hedge trimmers have curved blades to stop branches from sliding out when cut. Forks are used for turning and aerating compost and breaking up lumps of soil. The cheaper ones are often not strong enough for heavy soil, so go for sturdiness instead of price. Forks usually cost around $30 - $100. A shovel has a scoop blade and is best used to move around dirt and garden soil. A spade has a flat blade great for cutting edges, digging and dividing plants. The edge of a spade should be kept sharpened for clean and efficient cutting will cause the least amount of damage to plants. These are a basic garden necessity and usually cost from $30 - $50. A pruning saw is used for pruning trees and larger shrubs, while secateurs are for plants like roses. Pruning saws have a narrow curved blade that fits between stems or branches and easily and cuts them as you pull the saw backwards. They are approximately $27- $55. A chipping hoe is a handy tool for getting rid of small weeds. The Dutch or push-hoe is slightly more user-friendly as the action required to use it does not jar the neck and shoulder quite so much. A rake is also a basic requirement for the garden. The strong rake with the flat head and sharp metal prongs is used for smoothing a garden bed and getting out the last of the bumps and weeds. The plastic rake is used to gather leaves and grass clippings only. Gardening tools don't have to be expensive. Flea markets and garage sales can be excellent places to pick up great tool bargain.

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Choosing the Best Plants for your Garden

Many times we buy plants on impulse then find there is nowhere in the garden that really suits them. Before buying plants carefully examine your garden to see how much sun and shade it gets, whether the soil is well drained or waterlogged and whether your aspect is sheltered or windswept. You'll then be equipped to go and buy the best plants for your situation; shade-loving plants for the sheltered areas, sun-lovers for the warm spots, drought-resistant plants for the parched areas which may be either sunny or shaded, and swamp plants for the poorly-drained parts. But wait! Test your soil first, to determine the pH level of your soil and what kind of nutrients you need to add, if any. Is the soil acid or alkaline? Most plants prefer soil that is slightly acidic, but there are some that must have alkaline soil to grow. You can alter the soil's pH level, but it's much easier to simply plant for the soil you have. Now you are ready to plant. Well - almost. Will you plant in groups or singly? If you buy 'one of everything' your garden may seem rather spotty. Group plantings are organised, harmonious and you can vary the color for interest. Before planting out, place your chosen plants around the garden bed in their pots to see how they will look. Re-arrange them until you are satisfied. Grouping plants in sets of threes or fives usually looks better than planting in groups of even numbers. Be sure that you have an interesting combination of colors and textures of plants. Tall plants should go to the back, or the centre if your garden will be viewed equally from all sides. Try to keep your plants away from trees. The roots of trees are fiercely competitive and will steal all the nutrients and moisture meant for your flowers. The right color scheme is one way to maintain the harmony in your garden. Imagine the color of the flowers when they are in bloom. Some colors may clash with others, but can still be planted side-by-side if they have a different blooming season. Foliage color is also important. Many flower plants have silver, grey or purplish foliage that is just as attractive as the flower. This means that they are still attractive well past the blooming season and so have added value.

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What does the brand have against the generic?

Drugs are made in such a way that the patient feels they are useful, profitable and safe. When it comes to creation of a drug, we must say the process is very difficult. It takes years to produce a drug that would actually help and be effective. Most manufacturers want their medicine to cover all the investments therefore they need to be given a patent protection. This is what FDA usually requires. The patent protection grants you the promise of no other similar drug or the copy of this medication for several years as indicated in the agreement. This is a good possibility for the trademark to become famous and a nice chance of making the drug you created a one of a kind piece.

Most patent protected companies gains lots of money on their drugs being the monopolists. They stock the medicine they manufacture to the market and make a good advertising for it. Their drugs become famous but this happens due to the fact that they are the only providers there are. Having no competition makes manufacturers lots of money on their inventions. This way they recover the production payments fast enough to start something new that would be both unique and good. When the patent protection timing is up, anybody can use the original drug for the copy. And if they do it legally, they have to be the healthy competitors on the market mentioning the elements of the original drug. In order for the brand drug to be identical to the generic it has to consists of the same chemical elements and produce the same effect on the patient that the generic would do.

What make the generic medicine hard to compete with are the cheap prices they put on their products. It only happens because the generic drug manufacturers do not need to gain the money back from competing with anybody else. They are the only ones that stock the drug to the market so they make 100% profit from it. It is also great for the buyer as he is interested in two things most of the time - the effectiveness of the drug and its price. So before you take a pretty box in your hands and wonder about the difference in the price of the generic drug and the branded drug, think it all over one more time and realize the reason why the prices actually differ. We would advise you to go for a generic drug because it is the original medication that comes with a good price and we hope you will do so.

To choose or not to choose the local online pharmacy?

Despite the fact that the original (generic) drug such as Viagra has the same chemical structure with the branded drug, there are slight deviations when it comes to spending your cash on them. And the prices of generic and branded drugs aren't the only ones that vary. Sometimes different drugstores surprise their clients with the price differences. This fact has a clear explanation. Some companies that manufacture the drugs are rather small therefore they do not produce a big amount of drugs. And we all know that this means the payment per unit has to be bigger in order for it to work out on their company's benefit. Some of the companies do understand what is at stake so they don't risk to raise prices too much as they know that the customer is the most important piece of the chain. But the smartest have to be those manufacturers that have a possibility to make both types of drugs- generic drugs and branded drugs. They give their costumer a possibility to choose from two and pick up what they want accrediting to their financial status and buy Viagra or ant other drug at the price that suits their wallet.

The other important thing is the actual pricing for the pharmacy and the costs of land and staffing. There are drugstores that do not locate close by, they choose different countries and territories so they aren't interested in a cheap sale. Some online pharmacies will recommend you to use their services as they are "better" in quality but it is not the matter. Quality won't suffer. Who is going to suffer from afar away location is the client as he will pay for a delivery depending on the charges of country that he is ordering from.

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Age is no barrier to sex

An increasing percentage of the older population are boomers. When they started off their lives back in the period just after the war, the average life expectancy was depressingly low. As they grew up, they watched their ageing relatives dropping around them. Never a year went by without a grandparent, great uncle or more recent family disappearing from view. Walking around the neighborhood and talking at school also produced a familiar story. Older men retired, seemed to shrivel up and were dead a few months later.

Men just died young. The last sixty years has seen a quiet revolution. It's partly improved nutrition, better health care and a better, cleaner and safer environment. But it's also a change in attitude. Back in the 1940's and 50's, men were the breadwinners. When they stopped earning the bread, they had done their job and could go with a clear conscience. Now the attitude is to enjoy life to the full for as long as there are days to live. People have been planning for their retirements. They have their 401(k) plans. Sure, these plans have taken a beating during this latest recession. But older men still want their sex.

The reality that men would die young has been displaced. US men can now expect to live to an average age of 76. But most of the scientific evidence suggests that erectile dysfunction grows more common with age. Obviously men of three score and ten years and more will experience the most difficulty - assuming they can find willing partners, of course. All of which brings us to Richard Roden who, at the ripe old age of 71, has just become the oldest man in the UK to father twins. Obviously we should offer congratulations.

This gives him a total of twelve children with different mothers. His current wife is only 25 and the happy couple are confidently talking about adding to the family. Ignoring the questions of finance - it's expensive to bring up children - and the morality of bringing children into the world when you know you have only a few years to live as their parent, let's all adjust to the new reality. Terry Jones, one of the Monty Python crew, leads an ever increasing pack of men in their late sixties and seventies who are repeating the fatherhood experience.

The men who talk openly about their sex lives usually deny the help of viagra. They put down their continued potency to their healthy lifestyles. They eat modestly, never drink to excess, do not smoke, exercise regularly, and so on. It does not matter whether this is true. They have become the new poster boys for the boomers. They are the living proof there is life after retirement. They are the hope for the future. And if it does turn out that the lifestyle is not as healthy and there are problems, there's always viagra to make sure the news story comes out right in the end. If this is you, buy viagra and keep your sex life going. More importantly, stop thinking about age. Just be yourself and have fun.

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WHAT MAKES AN IDEAL KITCHEN.

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'. Every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house. There should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. Undoubtedly much of the distaste for, and neglect of, "housework," so often deplored, arises from unpleasant surroundings. If the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task. It is desirable, from a sanitary standpoint, that the kitchen floor be made impervious to moisture; hence, concrete or tile floors are better than wooden floors. Cleanliness is the great desideratum, and this can be best attained by having all woodwork in and about the kitchen coated with polish; substances which cause stain and grease spots, do not penetrate the wood when polished, and can be easily removed with a damp cloth. The elements of beauty should not be lacking in the kitchen. Pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen. The kitchen furniture. ---------------------- The furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness. Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust. For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes. One of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household. The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber. Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.

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THE PRINCIPLES OF SCIENTIFIC COOKERY.

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation. It is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. This is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. With taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception. Methods of cooking. ------------------- Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner. A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying. Roasting is cooking food in its own juices before an open fire. Broiling, or grilling, is cooking by radiant heat. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices. Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable. Boiling is the cooking of food in a boiling liquid. Water is the usual medium employed for this purpose. When water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. As the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. At first these will be condensed as they rise into the cooler water above, causing a simmering sound; but as the heat increases, the bubbles will rise higher and higher before collapsing, and in a short time will pass entirely through the water, escaping from its surface, causing more or less agitation, according to the rapidity with which they are formed. Water boils when the bubbles thus rise to the surface, and steam is thrown off. The mechanical action of the water is increased by rapid bubbling, but not the heat; and to boil anything violently does not expedite the cooking process, save that by the mechanical action of the water the food is broken into smaller pieces, which are for this reason more readily softened. But violent boiling occasions an enormous waste of fuel, and by driving away in the steam the volatile and savory elements of the food, renders it much less palatable, if not altogether tasteless. The solvent properties of water are so increased by heat that it permeates the food, rendering its hard and tough constituents soft and easy of digestion. The liquids mostly employed in the cooking of foods are water and milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. In using milk for cooking purposes, it should be remembered that being more dense than water, when heated, less steam escapes, and consequently it boils sooner than does water. Then, too, milk being more dense, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used. Steaming, as its name implies, is the cooking of food by the use of steam. There are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water. For foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. Another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered. Stewing is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. Stewing should not be confounded with simmering, which is slow, steady boiling. The proper temperature for stewing is most easily secured by the use of the double boiler. The water in the outer vessel boils, while that in the inner vessel does not, being kept a little below the temperature of the water from which its heat is obtained, by the constant evaporation at a temperature a little below the boiling point. Frying, which is the cooking of food in hot fat, is a method not to be recommended Unlike all the other food elements, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats.

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