[nw_arizona_granny]

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Saturday, June 28, 2008
Home Remedies for Oily Skin

To maintain Oily Skin is very hard, if you don’t know how to keep it clean as oily skin attracts more dirt and pollution. It has more pores and thus more acne’s leading to pimples. Oily skin always has a sheen of oil due to which the dirt get attracted.

You should never wash your face frequently as even the natural moisture of the face will get washed off instead use a clean and wet napkin to pat the face to soak excess oil and dirt. Face should be washed only twice or thrice in a course of the day. If you know a few simple tips it becomes very easy to take care of the skin more effectively, here are a few tips which will help to minimize the glittering effect of the face due to excess oil.

Food for oily skin

Which foods to Avoid Food

Oily skin people should avoid foods with excess fats and fried foods in it as the skin will get more oily with the consumption of fats.

Which foods to Consume

Should have skimmed milk, skimmed curd, fruits and vegetables for that healthy glow. Nuts with high fats should be avoided.

Skincare for Oily Skin

To control the oil in the face : Honey-1tbsp, Orange Juice-1tbsp, Rose Water-1tbsp and Fuller’s Earth-1tbsp all these should be mixed together and applied to the face and neck for 20 minutes.

To fade the pimple marks : Cucumber juice-1tbsp, Honey-1tbsp and Lemon Juice-1tbsp all these should be mixed together and applied to the face and neck for 20 minutes.

For smooth and soft skin : Ripe Papaya pulp when applied to face and neck not only fades pimple marks but also makes the skin smooth with a healthy glow.

Ripe Banana and lemon juice should be applied to face and neck for 20 minutes.

For Pores : Tomato juice and lemon juice in equal quantities should be applied to the face and neck for 20 minutes this helps to close the pores

Rubbing Ice Cubes also helps to close the pores
For tightening the Skin : 1 Egg White, lemon juice-1tbsp, and honey-1/2 tbsp can be applied to the face and neck for 15 minutes, don’t exceed beyond 15 minutes.
Posted by coolmals

[DelaWhere]

FBI InfraGard warns of a crescendo of public concern about Obama’s eligibility
by DefendUSx April 05, 2009 11:14
Tasked by the FBI to provide “informational analysis” on conditions which could be construed as potentially harmful to civil order and national security, InfraGard, of the FBI’s National Infrastructure Protection Center (NIPC), issued an unclassified Protective Intelligence Communication report in March 2009 regarding the “crescendo” of public concern about Obama’s presidential eligibility.

Authored by Dr. Lyle J. Rapacki, Protective Intelligence Specialist and Agent, the report summarizes the substance of legal challenges to Obama on the question of his constitutional eligibility and concludes that if it “should be discovered Mr. Obama is ineligible, a constitutional crisis would ensue attempting to determine which of his executive branch orders should be valid.” It goes on to warn that “if...Mr. Obama fights revealing his documentation, there is growing concern of civil unrest, or worse, being unleashed in the streets of our nation. The economic crisis coupled with this type of a constitutional crisis could prove to be a flashpoint that would test conventional law enforcement and elements of homeland security.”

The stream of law suits, the most recent of which have been tendered by high ranking military officers and state legislators, to compel Obama to prove his eligibility have been unremitting and increasingly vocal. A request for “quo warranto” action, an apparent last-ditch legal remedy, was recently delivered to both the US Attorney for the District of Columbia and to the Attorney General.

Dovetailing with this unsettling assessment, and pretty much out of public view, are the following national security developments which, in their totality, could well signal acute domestic instability in the period ahead.

Upon the recommendation of the Army’s Strategic Studies Institute, The Army Times reported that a somewhat euphemistically dubbed “Consequence Management Response Force (CCMRF),” currently the role of the 3rd Infantry Division’s 1st Brigade Combat Team, but which, reportedly, might eventually comprise upwards of 80,000 troops, is being trained and readied to deal with what could be widespread civil disorder resulting from an “unforeseen economic collapse” or “loss of a functional political and legal order.”

Symptomatic of festering civil unrest are the many “tea parties” springing up around the country, growing fears of economic disintegration and of both crippling terrorist attacks and even of perceived federal overreaching. Add to this the very real threat of a rogue nuclear EMP (electro-magnetic pulse) attack on the homeland which could instantaneously reduce the country to a paralytic pre-industrial condition, plus the unrest on our southern border, and there appears to be ample and justifiable cause for concern and appropriate contingency planning at every level of government.

http://defendourfreedoms.us/

[DelaWhere]

Home Processing of Poultry

Cooperative Extension Service * Division of Agriculture * Oklahoma State University                                No. 8400

Joe G. Berry
Extension Poultry Specialist

Charles Lester
County Extension 4-H Agent, Muskogee

Processing is the final step in the production of broiler chickens. As the saying goes "last, but certainly not least. " The quality of the final product is dependent on proper processing. Processing of chickens involves the steps discussed herein.

Preparing the Chicken for Slaughter

Birds that are to be slaughtered should be taken off feed long enough before processing (about 12 hrs.) to allow the crop and intestinal tract time to empty. A full digestive system increases the chance of contamination of the carcass during removal of the viscera. Birds should be caught and placed in crates or coops during the night to avoid excitement and possible injury of the birds prior to slaughter.

Slaughter Procedure

In slaughtering birds position their heads down to facilitate bleeding. This can be accomplished through the use of killing cones, shackles, or a rope around the feet.

After the bird is properly positioned the killing and bleeding step follows. Several important factors must be kept in mind. The bird must be killed in such a way to allow most of the blood to drain from the body and at the same time limit struggling to prevent damage to the carcass.

A widely used method that accomplishes these objectives is making a cut just behind the jaw. The cut should sever the jugular vein without cutting the esophogus or wind pipe. (See Figure 1) A weight can then be hung from the beak to limit the movement of the bird. This is a humane method of slaughter because the bird is unconscious due to loss of blood from the brain.

Any method which involves beheading or wringing the neck accomplishes the killing but falls to produce a properly bled carcass. The heart stops when the spinal cord is severed.

Another procedure which works well is to debrain the chicken after beginning the bleeding. The procedure is to locate the slit in the roof of the mouth and insert a small bladed knife at a slight angle. Push the knife point toward the back of the brain, with the handle approximately parallel to the upper beak. (See Figure 1) A slight squawk indicates successful debraining. Debraining, if done properly, will allow dry picking or will facilitate picking when the sub-scald is used.

Scalding

Scalding involves submerging the carcass in hot water to relax the muscles holding the feathers. For small groups of birds a large bucket can work well. For larger numbers of birds a thermostatically controlled heated tank may be best. For birds that are difficult to scald (waterfowl, in particular) a wetting agent or detergent may need to be added to the water.

Scalding temperatures should be determined by the type of poultry and the difficulty of picking. For waterfowl and mature birds a higher temperature and longer submersion time should be used. For younger birds a lower temperature and shorter time is recommended.

Semi-scald or slack scald is the name given to scalding for 30-60 seconds in 125-130 degrees F. water. By using this time and temperature the epidermal layer is left intact. Birds that are being slaughtered for an exhibit should be scalded in this way to improve the appearance of the carcass. Water that is too hot will cause the outer layer of skin to loosen and be lost. Loss of that skin also results in loss of some yellow pigment on the skin.

Sub-scald is the use of water at 138-140 degrees F. for 30-75 seconds. The epidermal layer is broken down by this time-temperature combination but the feathers are usually much easier to remove. For home processing this method of scalding is recommended.

Hard-scald or full scald requires a water temperature of 140-150 degrees F. This method is faster and eliminates pinfeathers, but the birds tend to dry out and have a less desirable appearance. Waterfowl may be scalded at this temperature.

Whatever method is used the birds must be properly bled. No scalding should be done before all movement has stopped.

Feather Removal

Birds should be plucked immediately after scalding. If mechanical pickers are used they should be adjusted for the size birds being picked. Mechanical pickers make the job much faster. Birds that are to be exhibited should be plucked by hand being sure that all pinfeathers are removed, and that there is no damage to the skin. This procedure requires a good deal of time if done correctly. Rubbing the feathers from the skin is frequently more effective than a picking motion.

Evisceration

Evisceration involves the removal of the contents of the body cavity plus the feet and head. To remove the head cut around the neck just behind the head, and twist. The neck skin should then be split down the back and a second cut made at the base of the neck. A twist will usually separate the neck from the body. Next the esophagus, trachea and crop should be separated from the neck skin. They can be left attached and be pulled from the body with the viscera.

The body cavity can be opened by making a small cut near the vent, extending the cut around the vent, being careful not to cut the intestine or contaminate the carcass with fecal material. (See Figure 2)

For exhibition birds the abdominal opening should be as small as possible to improve the appearance of the finished product. After the abdomen is open the viscera can be removed through the opening. It is very important to remove all the viscera, including the lungs which are attached to the back. After all the contents of the cavity are removed the bird should be thoroughly washed inside and out.

After the viscera have been removed the heart, liver and gizzard should be separated and saved. The ends of any parts of the vascular system that may be attached to the heart should be removed by trimming off the top to expose the chambers. The heart should be washed and squeezed to force out any remaining blood. The green gall bladder should be carefully trimmed away from the liver. Next the gizzard should be split lengthwise and the contents washed away. The lining should then be peeled away from the rest of the gizzard.

After the evisceration procedure has been completed the carcass should be cooled as soon as possible. Ice water or a refrigerator can be used, however, the ice water will do the job a little faster. If birds are to be frozen the gizzard, heart and liver can be wrapped in waxed paper and placed inside the body cavity. The birds can then be placed in a moisture-vapor proof bag and frozen.

http://www.ansi.okstate.edu/resource-room/meats/homeprocessingpoultry/index.htm