This button has 9 squares in a 3x3 grid.   It can be found at the bottom of the Home screen. It generally has an icon that resembles a person on it.  Tap the icon in your Apps menu to open the Contacts app. Alternatively, you can open the Phone app and tap the Contacts tab at the bottom of the screen. It's at the top of the page below your profile image if you have set one.  You can also tap your profile image. If you are viewing your contacts through the Phone app, tap your name below the "Me" label at the top. It's the middle tab at the bottom of the screen.  It has an icon that resembles a pencil. It's the first option at the top fo the section for personal information. Use the number pad at the bottom of the screen to enter your full phone number with country and area code. It's the second tab at the bottom of the screen.  This saves your phone number.  Your phone number should appear in the Settings menu. If your phone number is still not appearing or is incorrect in the Settings menu, make sure your SIM Card is properly installed.  If your phone number still does not appear or is incorrect in the Settings menu.  Contact your mobile service provider.
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One-sentence summary -- Tap the Apps button . Open the Contacts app. Tap your name. Tap Edit . Scroll down and tap the green plus + button next to "Phone". Enter your full phone number. Tap Save.


Gradually lower the temperature from 100ºF (40ºC) to room temperature by three degrees each day. Cold chicks will bunch on top of each other whilst hot chicks will pant. Then, give them more space as they grow. Chick starter provides more nutrients for your chick which is what they need, and when they get older they do not require this diet any more. You can purchase some turkey starter or some chicken starter and grind them up into smaller grains so that the quail chicks can eat it. Any feed that is high in protein should be alright.  Clean and refill their water containers daily. Make sure that the chicks cannot drown in the water container and have easy access to it. Most breeders will put marbles in the water container to prevent the quail from drowning. You can add some of it to your compost. Quail waste is high in ammonia, so it must be changed frequently. Wash it once per week to avoid disease and illness. Special laying food is available at most feed stores. Ask if it is good for laying birds before you buy it. If you are raising quail for meat, change their food to a finisher diet instead of a laying fowl mix. The grit will help grind down the food and the oyster shells provide calcium for the quail to lay strong, healthy eggs. The females will start to lay and they will have poor egg production levels if they are exposed to other animals, noise or other disturbances.
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One-sentence summary -- Keep the quail in a small space once they are hatched. Keep up to 100 quail chicks in a two by three foot space for the first ten days. Give chicks a chick starter feed up until they are six to eight weeks old. Ensure that each bird has three to 4ft2 (1 m2) of space in the cage. Provide quail with clean drinking water. Change the straw beneath the cages daily. Clean the cage out if any waste starts to build. Start to adjust conditions and change the food to a laying fowl mix at five to six weeks. Provide crushed oyster shells and grit for your quail. Keep the animals undisturbed after six weeks of age. Consider adding fresh greens, seeds and small insects to your quail feed.


Raw beet greens have a strong flavor, so they're best paired with other powerful ingredients. Mix with feta, Romano cheese, goat cheese, or anchovies. Make Tahini, strawberry vinaigrette, or another strong or acidic dressing to complement this salad well. Beet greens become more bitter and toughen as they age. When serving raw, it's best to stick with the young greens sold in late spring or early summer. Sauté with other aromatic ingredients, then mix it into the soup for the last couple minutes of simmering. This works well in thick soups made from lentils, beans or a cream base. These chips are a little thicker and taste a bit "plantier" than other leaf, green vegetables. But if you've converted to the beet green fans and want them on the go, this is a great recipe:  Preheat oven to 350ºF (175ºC). Cut off stems, wash and pat dry the leaves in a kitchen towel. Toss leaves with a light coating of olive oil. Add salt and pepper if desired (taste first; beet greens are already salty). Bake on parchment paper-lined pans for 15 minutes, turn, and bake for 10 more minutes.
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One-sentence summary --
Serve raw beet greens in salad. Add sautéed greens to soup. Bake leaves into crisp chips.