Q: Steroid injections are the most common way to treat rodent ulcers in cats. Your veterinarian will give the cat an injection in order to treat the ulcer. Depending on the chosen steroid, these injections will be given once every two to three weeks, until the sores have disappeared. Rodent ulcers can also be treated by giving your cat prednisone orally. Your veterinarian will prescribe pills that are given orally every 24 hours until the lesions are gone. In order to properly administer the medication, follow the directions provided by your veterinarian. In some instances the ulcers may become infected. If this happens, your vet will likely prescribe an antibiotic in order to treat the infection alongside the lesions. Take the antibiotics as directed by the veterinarian. Some vets believe that essential fatty acids can help relieve stress in cats and reduce allergic reactions in some instances. If you are not feeding your cat a premium food, they may not get enough fatty acid in their diet. Change to a new food that is higher in essential fatty acids or give your cat a supplement, as directed by their vet. Rodent ulcers are typically caused by an allergic reaction. As a result, they may recur if you are unable to determine what is causing the allergy. If the ulcers return, take your cat to the vet and repeat the treatment.
A: Treat the ulcers with steroid injections. Give your cat steroid pills. Administer antibiotics. Try a food that contains essential fatty acids. Repeat treatments as necessary.

Article: Even if you don't have that many wines on your menu, having an organized, detailed list can help customers feel less intimidated about asking about wines. Plus, it gives your customers all the options they have, instead of just a few recommendations from servers. Consider having an abbreviated list of popular wines for those who don't want to dig through a long list. When deciding what wines to sell at your restaurant, make sure to include a variety. Of course, you want to have more wines that go with your type of food, but including a variety of brands, regions, flavors, and sweetness will help serve all your customers.  The bulk of your menu should be popular wines that sell well. However, you can also include a few unusual wines that will appeal to the connoisseurs who visit your restaurant. Change up the menu from time-to-time, as it will bring a freshness to the menu. You can sell new wines early on with a discount to get customers hooked, plus have your servers push those particular wines. Selling wine by the glass can be more profitable, as it usually has a higher markup, plus it services people who just want a single glass. However, selling wine by the bottle can lead to more sales overall, as customers feel they are getting a deal by buying the bottle, buying more than they would by the glass. Therefore, make sure you find ways to sell both at your restaurant. Servers should know the wines in and out, as well as be able to present and open a bottle with ease. If a server is new and doesn't have wine experience, have them open the by the glass wines for the bartender to learn the technique.  Provide training on ways to recommend wines, such as what wines go best with what types of food. If you can't provide the appropriate training yourself, have an outsider come in to train your staff on a regular basis. Tastings can help your servers learn the wines. Have weekly tastings where your servers can try out different wines. They'll be more knowledgeable about the wines. Plus, when they find wines they like, they'll be more motivated to sell them. Another way to help educate servers is to have them pick out a couple of wines each day to learn about. In addition, once they learn about the wines, those can be the ones they push that day. You can have weekly or daily contests to see which server can sell the most. You can break it down into categories (most variety, most bottles, highest sales) or just stick to highest sales. Have a small reward for the winner. One way to help someone choose a wine is to offer a comparison of both an expensive bottle and an inexpensive bottle. The idea is not to put down the inexpensive bottle, but rather to emphasize the good qualities of both wines. That way, the customer can make a decision about what they can afford. Most vendors have been around the block a few times. Since they sell to a variety of restaurants and venues, they've likely learned a few tricks about selling wines along the way. If they offer advice, seriously consider it for your restaurant. You'll need to follow certain laws when selling wines at a restaurant. These laws can differ from state to state, so you'll need to look up the laws in your own state. However, some basic rules apply across all states.  For example, most states have a minimum age for who can sell alcohol. Often, 18-year-olds are allowed to sell alcohol under the supervision of a 21-year-old. Get the appropriate licenses. In pretty much every state, you need a license to sell alcohol. Check with your city and state to learn the licenses you need to operate legally. Check IDs. When selling wine, you'll need to check IDs to determine if the person is the legal age to drink (21).
Question: What is a summary of what this article is about?
Have a wine list. Include a variety of wines. Sell wine by both the glass and the bottle. Train your servers well. Have selling contests. Teach servers to offer comparisons. Take tips from your vendors. Follow the law.

Problem: Article: You may also use the Windows XP Setup disks. If using the disks you will have to install each disk when prompted during the setup. This will start the Windows XP setup program. This prompt will appear shortly after the (POST) power-on self test. Once the CD loads, press the Enter key at the Welcome to Setup screen. Since there is already an existing Windows XP installation you may receive a prompt to repair it. Press the ESC key to bypass this option and continue formatting the disk. " All your existing partitioned and non-partitioned spaces will be listed on the screen. Use the arrow keys to select fields to be deleted. When prompted, press the L key to confirm partition deletion. This will clear old data from the hard drive of the computer. " Now that all the partitioned spaces are deleted, press the C key to create a new partitioned space. Press enter to create a new partition of the maximum size.
Summary: Insert the Windows XP CD-ROM or DVD-ROM into your computer. Restart the PC. Press any key to boot from CD when prompted. Press the F8 key to agree to the Microsoft end user license agreement when prompted to do so. Select each field that does not say "Unallocated Space. Press the D key to delete each field. Repeat steps 6 and 7 until the only field left is "Unallocated Space.

Q: Since slate tiles can vary slightly in size, it is important to do a dry run with your tiles so you know where to adjust the surface level and position of your tiles. Draw an “x” through the room with chalk. When the lines cross they will create a 90-degree angle on which you can check for even spacing. Use tile spacers during the dry run to ensure you have even spacing. If you do, you will want to reposition your layout, so that cut tiles of even width can be laid at either end. This will result in a symmetrical floor. Measure the tile to account for a one-eighth-inch (0.3-cm) grout space along the wall. You can cut slate tile with a diamond-blade wet saw, grinder or hacksaw with an abrasive blade. Place a line of chalk on them during your dry run, so that you can make this important change when you lay your mortar.
A:
Sketch a layout for the color scheme of the slate. Measure lines through the width and length of the room. Lay out your tile to figure out the best use of color. Decide if you will need to cut tile at the edges of the room. Cut tiles to fit around the edges of the room. Mark tiles that require extra thinset on the back to create an even surface.