Q: This method is a simpler version of the first set of instructions presented in this article, and applies only in feet and miles. The formula you will be using is d = 1.2246* SQRT(h) (R + h)2  =  R2  + d2. Solving for h (making the assumption that R>>h and expressing the radius of the earth in miles, approx. 3959) yields the expression:d = SQRT(2*R*h)
A: Assume a flat plane or the ocean. Solve for the distance in miles by plugging in your height of eye in feet (h) into the formula. Derive the formula from the Pythagorean theorem.

Q: Unless you choose to crack and shell the pecans yourself, you will end up paying to have these undesirable nuts processed.  If you intend to sell your pecans, having substandard or worthless nuts will cause the buyer to offer a lower price than for consistent, high quality pecans.  This is especially true if you sell to a wholesaler, who grades his purchases carefully to insure the quality of his product.  Some things to look for to help determine the quality of your pecans are these:  Coloration.  Good pecans should have a uniform color.  Some varieties, like Stuarts and Donaldsons have stripes near the bud ends, and a good definition between the stripe color (usually black), and the shells (light tan) are indicative of a good nut. Shell shape.  Pecans form inside the husk as nutrients are passed through the veins in the husk, then through the still soft shell, filling out from the bud end to the tip.  If dry weather, depletion of soil nutrients, or insect damage to the husk interrupts this feeding process, the nut will taper toward the tip end, meaning the nutmeat has not continued to grow completely. Sound.  This may seem unusual, but pecans, when they are rattled or dropped together, make a distinctive sound.  Hollow sounding pecans are likely not filled out, whereas good, full pecans will sound solid, even if just rattled together in your hands.  As you gather the pecans, shake them, and crack a few suspicious sounding ones, and you will soon develop an ear for the sound of a good, full pecan. Weight.  Although individual pecans weigh very little, an experienced picker, especially when picking or sorting by hand, will soon notice a distinct difference in weight of full pecans, compared to lesser quality ones. Generally, pecans can be stored in loose cloth sacks, in a cool, dry place for several weeks after harvest.  The nuts will actually improve in quality, particularly those harvested early, as they cure.  Do not skip the curing step.  Uncured pecans will not crack properly, and are difficult to shell.  Freezing stops the curing process, so make sure the nuts are cured before you freeze them. Freezing will allow you to store the nuts even longer, with almost no effect on their quality.  Remember that nature has provided the nuts with hard shells, an almost perfect storage container. If you are fortunate enough to have a pecan processing facility nearby, you can take your pecans in and have them cracked by machine.  You can also check with your local farm supply store, as many of them have cracking machines.  Expect to pay 25 to 40 cents per pound for this service.  If you want to crack them yourself, you can purchase a pecan cracker for this task.
A: Sort out deformed or damaged nuts when you have finished harvesting them. Sack your pecans for storage. Shell your nuts.

Q: Remove the cinnamon stick and spoon the arroz con leche into serving bowls. Sprinkle a dusting of cinnamon over the tops and serve them warm. If you prefer to serve cold arroz con leche, cover it with plastic wrap and press down on the surface to prevent a skin from forming. Refrigerate the arroz con leche for up to 5 days.
A:
Sprinkle a little cinnamon over the arroz con leche before serving.