Problem: Article: Some baseball players pour half a bag in their mouth at once, and chew them over the course of an hour. The more seeds you can store in your cheek, the better. You want them all to be in the same place, so you have control over them. Use your tongue to move it over so it's inside the other cheek. Use your tongue to position it between the molars, then bite down to crack the shell.  Move it over from the storage cheek to the other cheek, bite it between your molars, spit out the shell, and eat the seed. This reduces the number of reloads per serving, and it's what the pros do.
Summary: Place a handful of seeds in your mouth. Move the seeds to one cheek. Move one seed to the other side of your mouth. Crack the shell. Spit out the shell and eat the seed. Repeat with another seed. Slowly raise the amount of seeds you can hold in your spare cheek.

INPUT ARTICLE: Article: You will use this bottle or canning jar to mix up the cough syrup, but also to store the syrup in the fridge. Using one jar or bottle makes clean up easier. It’s helpful to use a bottle or jar with a secure lid so that you can mix the ingredients in the jar without spilling them, but also to store the syrup without worrying about it making a sticky mess in your fridge. Carefully measure these ingredients and add them to the jar. If the honey is solid, place it in the microwave or heat it in a water bath for a minute or two, to make it easier to evenly combine these ingredients. Depending on your microwave wattage, you might need to do this at a lower power level so you don’t boil or burn the honey. After you’ve added the ingredients, place the lid on the jar or bottle and shake it vigorously to combine all of the ingredients. You can take this syrup more often than typical cough medicine because it does not contain any ingredients that would cause drowsiness. This syrup can also help with congestion and clear your sinuses. The syrup can settle in the fridge, so shake well before each use to fully incorporate the ingredients. You might have to warm it up before shaking since the honey solidifies in the fridge. Remember, you might need to use a lower power level setting when microwaving. The honey will solidify in the refrigerator, and the spices will lose some of their potency, so the syrup will be more effective if you make it every few days.

SUMMARY: Wash a bottle or canning jar. Add the apple cider vinegar, honey, water, ginger and cayenne pepper. Secure the lid and shake well to combine. Administer up to 3 teaspoons at a time to adults as needed to relieve your cough. Shake well before each use. Make a new batch every few days.

In one sentence, describe what the following article is about: Sinusitis generally presents itself with the same basic symptoms. Symptoms of acute sinusitis often worsen after 5-7 days. Symptoms of chronic sinusitis may be milder, but are more long-lasting.  Headache Pressure or tenderness around the eyes Nasal congestion Runny nose Sore throat and post-nasal drip (the sensation of “dripping” or running mucus at the back of your throat)  Fatigue Cough Bad breath Fever
Summary: Recognize the basic symptoms.

In one sentence, describe what the following article is about: The first stage of making mead is a mixture called a “must.” Bring the water to a boil in a large pot and add it to the container you will ferment your mead in, then stir in honey. Do not add the honey to the boiling pot of water or it will alter the flavor of the honey, and the honey may stick to the bottom of the pot. Make sure the honey has fully combined with the water before moving on. Once the honey has fully combined with the water, you can add your fruit and spices to the must. Place your fresh fruit into the mixture without smashing or muddling the fruit to avoid changing the color of the mead. Add your tea bag full of spices and herbs into the liquid and give it a nice stir.  For fresh fruit, add 1 pound (0.45 kg) per 1 gallon (3.8 L) of water. For spices like nutmeg and cinnamon, add 2 tbsp (~14 g) per 1 gallon (3.8 L) of water. For fresh herbs, add 1 cup (~25 g) per 1 gallon (3.8 L) of water. For dried herbs, add 2 tbsp (~3 g) per 1 gallon (3.8 L) of water. After you’ve combined the ingredients to form the must, you can use a hydrometer to check the specific gravity of the mixture. This will allow you to determine the potential alcohol content of your mead. It’s important to check the gravity of the must before you add your yeast because it will be difficult to alter the mixture once the yeast begins working to ferment the must. The baseline reading of your must should be somewhere between 1.060 and 1.120 on the hydrometer. Once you’ve got the must flavor profile and ABV that you want, it’s time to add the yeast. A standard packet of brewing yeast is enough for up to 5 gallons (19 L) of mead, so use 1 gram (or one-fifth of the packet) if you're only making 1 gallon (3.8 L) of mead. Simply stir the yeast into the must and mix it in thoroughly. Adding too much yeast will only make the fermentation process go a little faster and will not damage or alter the taste of your mead. When the enzymes in the yeast begin to break down the sugars in the honey, it will release gasses that can build up in the container and potentially explode. Use a rubber stopper that fits over the opening in the container, then place the stem of the airlock into the hole of the rubber stopper, and place them both into the opening of the container. It’s important that you have an airlock so you can release the gasses while keeping the mead free from any contamination.  Whether you’re using a plastic container or a glass carboy, it needs to be sealed so the fermentation process can begin, and an airlock is needed to allow the gasses to escape.
Summary:
Mix 1 US gal (3.8 L) of water and 3 lb (1.4 kg) of honey in your bucket or carboy. Add your fruit, spices, and herbs to the container of must. Use a hydrometer to check the specific gravity of the must. Add the yeast to the must. Seal the container of must and attach an airlock with a rubber stopper.