Summarize the following:
If you have recently inherited a ranch or purchased a ranch with existing resources, you should do a thorough financial inventory. Take an in depth inventory of existing financial resources, such as ranch bank accounts, debts that the ranch owes to banks, as well as lease agreements and other financial arrangements. Knowing the current financial state of the ranch will help you figure out what to do with it. Resources include the people who work at your ranch, as well as equipment like tractors, trailers, fences and barns. You want to look at human resources, such as current family and paid employees who put time into the ranch. Then, list all of the natural and physical resources of the ranch, such as existing equipment, buildings and the livestock. Take this inventory into account in planning your ranch operations. The profit margin in ranching is typically very thin, with only the most frugal and efficient ranchers able to make a living in this business. Smaller ranchers will usually lose money ranching. However, if you have inherited a ranch, the value of your land may be significant and could possibly allow you to keep your ranch financially feasible.  For instance, gross annual income for each cow is typically $190 to $340.  Each year, every cow you own will cost you between $300 and $400. If you start a ranch with a large number of cows for the operation, you will be able to spread the high costs of equipment, fuel and labor over a greater volume of animals. If you can lower the cost spent on each cow, you are more likely to make money in the competitive business of ranching. Of course, you should also make sure your land has the carrying capacity to handle the number of cows you desire. Since the most profitable ranches are also the most efficient in their production costs, you should aim to keep your equipment and labor costs down. So, make a realistic and efficient budget for your new ranch, which should include items like livestock, feed, a tractor, ATVs, stock trailers, corrals, and waged labor. If you can use an old truck instead of a buying a new one, you are more likely to make a profit.

summary: Do an inventory of financial resources. Review human, natural, and physical resources. Figure out whether you could make money. Aim for a large volume of cattle. Budget for livestock, equipment, labor and other production costs.


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This must be a clean pot made of steel or Pyrex, and should hold about two quarts (two liters) or more. "Hot ice" is non-toxic, so don't worry about ruining your cookware. Do not use a copper pot. Measure out three tablespoons (45 mL) baking soda into the pot. You cannot use baking powder, which contains other chemicals that interfere with the process. Measure out about one quart (liter) white vinegar, then pour it bit by bit into the container. It will fizz immediately, so don't pour too quickly or it might overflow. This measurement assumes you're using 5% acetic acid, which is a common concentration for commercial vinegar. This doesn't need to be a precise measurement, though. The vinegar (acetic acid) and baking soda (sodium bicarbonate) are reacting to produce sodium acetate, along with the carbon dioxide that causes all this fizzing. Give the liquid a good stir as it fizzes to make sure all the baking soda is mixed in, then wait for the reaction to end. If you still see a single grain of baking soda, add more vinegar until they all disappear. Any baking soda left in the liquid could freeze your "hot ice" before you want it to, later in the process. Vinegar is mostly water, which you'll need to boil away. Once about 90% of the liquid is gone — which could take half an hour of boiling or more — a crusty film will begin to form on the surface. This means all the excess water is gone and you need to turn off the heat as fast as possible. If you let too much of a crust develop, your liquid will get cloudy and not work very well.  If it does get very brown and cloudy, add a bit more vinegar and boil again. The sodium acetate starts out as "sodium acetate trihydrate," meaning it contains water. Once all the water around it is gone, those water molecules start to evaporate and the sodium acetate becomes "sodium acetate anhydrous," meaning "without water." As the water level gets lower, you'll notice powdery sodium acetate crystals sticking to the inside of the pot. You'll need these later, so use a spoon to gather them in a separate container. You can do this at any point while the mixture is boiling. Ladle the liquid into a clean Pyrex glass or another container that can safely hold hot liquid. Make sure not to get any solid crystals into this container. Cover tightly. It's a good idea to add 1 or 2 tablespoons (15–30 mL) of vinegar. The vinegar will help keep the solution in its aqueous state, instead of forming that crust again. Wait until the container of sodium acetate cools to room temperature or lower. This should take about 15 minutes in a bowl of ice water, or longer in the fridge. The goal is to "super-cool" the sodium acetate trihydrate. This means it will drop below its freezing temperature, but still remain liquid. If the liquid freezes during this stage, there might be a solid piece of crystal in it, or some other impurity. Add more vinegar, return to the stovetop, and try again. This is a difficult process, so it's rare that you'll get it on your first try. Use the powder scrapings you removed from the pot while you were boiling down the solution. Start with a small pinch or two; if they have no effect, add more. The solid sodium acetate provides a seed crystal for all the super-cooled acetate to grow from. Since the sodium acetate is already super-cooled and ready to freeze, this should set off a rapid chain reaction, freezing the entire solution. This releases heat, which you can easily feel if you put your hands near the container. If this does not happen, there is a problem with your solution. Add more vinegar and boil again — or try the more reliable store-bought method below.

summary: Choose a large cooking pot. Add baking soda. Pour in white vinegar. Wait until the liquid stops fizzing. Make sure the liquid is completely clear. Boil until the first trace of a film appears on the surface. Scrape off the crystals on the side of the pot. Transfer to a sealed container. Chill the container in an ice bath. Add a bit of crystallized sodium acetate to your aqueous solution. Watch your hot ice form.


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Insert a yellow plastic "empty chamber indicator" when handling guns. of your surroundings, specifically in the direction you are shooting. High velocity rifle rounds are capable of traveling miles. Most bullets can easily penetrate drywall in a home. Otherwise, keep the muzzle pointed in a safe direction (at the ground). and the safety enabled until you intend to pull the trigger.  All the rules should be followed at all times.
summary: Assume ALL firearms are loaded and ready to fire until you personally see that there is no ammo in the chamber. Be aware Point your rifle ONLY at something that you intend to shoot. Keep your finger off the trigger Ensure that your firearms and ammo are secure from anyone when stored in your home. Be sure you have read and understand How to Handle a Firearm Safely.