Summarize the following:
The cherry tree’s leaves are toothed. They are oval shaped, and they have a point at the tip. There are serrated margins on the leaves. The leaves are 2 to 5 inches long.  Most cherry trees have large, shiny green leaves arranged alternately on branches. The bottom leaves are usually medium green. Up higher, the leaves turn paler yellow. In the fall, cherry tree leaves turn yellow with a hint of red. Cherry trees are deciduous, so they lose their leaves in the fall. The cherry tree's bark is commonly brown, gray, or a shade in between. The bark of a cherry tree has what are called horizontal lenticels. These are marks in the bark that look like small cuts that are darker or lighter than the rest of the bark.  In some cherry trees, the bark peels back in places. Underneath it, you can spot a darker mahogany color. Cherry tree bark is not shaggy, but very hard, making it useful as building material. The bark is softer toward the top of the tree. Mature cherry trees take on an umbrella shape. The branches are "spreading," meaning the top of the tree looks wider than the bottom. In contrast, plum trees look round or oval, and pear trees look oval or teardrop-shaped. Fruit trees are often grafted so they will produce fruit. On cherry trees, you'll find the graft placed on the trunk, near where the first branches emerge. Other fruit trees usually have grafts on the branches, making them look knotty.

summary: Study the leaves. Study the bark. Notice the shape of the tree. Look for grafts.


Summarize the following:
Remove the partridges from the brine and pat them dry with clean paper towels. You should also let the birds sit out at room temperature for about 20 minutes after pulling them out of the brine. This allows more of the excess moisture to dry, and it also drops the temperature of the meat to a warmer temperature, thereby reducing the amount of time the partridges will spend cooking in dry heat. Prepare a small roasting pan or shallow baking dish by lining it with nonstick aluminum foil. The foil is not strictly necessary, but it can make it easier to clean the dish later. Arrange both partridges in the same roasting pan, breast-side up. Ideally, the two partridges should be in a single snug layer. There should not be much excess room for them to move around. Rub the softened butter over each partridge. After applying the butter, pour the chicken broth over the partridges, as well.  When applying the butter, make sure that you get all outer sides of the skin. If there is any butter left after the outside is finished, tuck it underneath the skin. Between the salt in the brine, the salt in the broth, and the salt in the bacon (see next step), there should be plenty of salt to thoroughly season the meat of the partridges at this point. Do not add any more. Lay or wrap the bacon over the partridges, using two slices of bacon per bird.  If you choose to wrap the bacon over the partridges instead of merely laying it on top, you may need to use toothpicks to hold the bacon in place.  Note that sliced salt pork can be used instead of bacon, if desired. The bacon adds flavor to the partridges, but it is also another trick used to help keep the meat moist during the dry cooking process. Cover the entire roasting pan loosely with aluminum foil. The wrapping should be fairly loose. If you make it too tight, it could disturb the bacon lying on top of the birds. Place the roasting dish in the oven and let the partridges cook, covered, for roughly 25 minutes. Meanwhile, prepare a second small baking sheet by lining it with nonstick aluminum foil. Remove the dish from the oven and take off the foil. Take the bacon off of the partridges, then cook both the birds and the bacon separately for another 10 minutes.  Place the bacon on the lined baking sheet before returning it to the oven. The partridges should remain in their original roasting dish, but they should be cooked uncovered during this part of the process. Baste the partridges with the juices in the pan before returning them to the oven. Do so once more after about 5 minutes, or halfway through this final part of the cooking process. Pull the partridges and the bacon out of the oven. Let the meat rest while you prepare the sauce.  The bacon will be crisp when done. The partridges should be golden brown when done, with an internal temperature of 180 degrees Fahrenheit (82.2 degrees Celsius). If you do not have a meat thermometer, you can perform a quick visual test for doneness by piercing the partridge with a fork. The fork should glide in easily. You should also be able to wiggle both legs of the partridge without difficulty. Place the partridges and bacon on a warm serving plate during this time and cover them with more foil. No matter how long it takes for you to prepare the gravy, the partridges should rest for at least 5 to 10 minutes.

summary: Dry off the partridge. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the partridge in the roasting pan. Add the butter and broth. Drape the bacon over the bird. Cover with foil. Roast for 25 minutes. Remove the foil and continue roasting. Let the partridge rest.


Summarize the following:
Cut a 1⁄2–1 in (1.3–2.5 cm) section from a wire hanger if you want a dart-like projectile. Otherwise, you can use a BB or ball bearing as your projectile. Feed the projectile into the barrel of your coil gun. You can use any projectile as long as it’s magnetic. Place the battery back in its terminal so a current can run through your circuit. Locate the triangular metal piece on the back of the circuit and press down on it with an insulated screwdriver. Hold the screwdriver there for 5 seconds so the capacitor can fully charge. Don’t touch the capacitor after it’s charged or else you will get shocked. Once the capacitor has been charged, flip the switch into the on position to shoot your gun. Turning on the switch completes the circuit and charges the coils around the barrel, propelling the projectile forward. Once you shoot the gun, leave the switch on for 1 minute so any leftover voltage in the capacitor can discharge safely. Make sure your gun isn’t aimed at any living thing since it will shoot quickly.
summary: Load a metal BB or piece of wire hanger into the pen barrel. Put the battery back in the camera and charge the capacitor for 5 seconds. Turn on the switch to shoot the coil gun.