INPUT ARTICLE: Article: As soon as you get your French bulldog, make your dog part of your family and household. Don't feel like you need to shield it from noisy activities or energetic family members. Just make sure the activity or noise is non-threatening. For example, don't tease your new dog by chasing it with a broom or vacuum. This will cause it to fear the noise or you. Your French bulldog should be comfortable with riding in vehicles. This way, if you ever need to take it to the vet, your dog won't be traumatized. Riding in a car will also introduce your dog to street sights and sounds from the car window. To keep you and your dog safe, your dog should be secured in a harness or carrier while you're driving. Just remember not to take your dog along in the car if it's a very hot or humid day. Dogs can die if left in a hot car, even if left alone for only a few minutes. Choose a dog park so your dog can practice playing with other dogs and interacting with humans. Playing at the park is also a good chance for your dog to burn off some energy. Just be sure that your dog has had its first two distemper vaccines before taking it to a dog park. To prevent dog fighting and keep control over your dog, keep it on a leash. You should try to expose your dog to as many different dogs, people, and sights and sounds as you can. If you feel like your dog needs more interaction, consider signing it up for a socialization or obedience class. Your French bulldog will get personal time with other humans and dogs while getting important training. You can find dog classes at local community centers, through 4-H clubs, or pet shops. You can also ask your vet to recommend socialization classes.

SUMMARY: Expose your dog to your household. Take your dog for a ride. Take your French bulldog to the park. Introduce your dog to other experiences.


INPUT ARTICLE: Article: If you’re using brown paper lunch bags, tear or cut strips down the length of the bag, cutting off the bottoms so that you have one, smooth strip. If you’re using larger paper bags, make sure to cut your strips so that they are all about 8-10 inches. For best results, use about 1-inch sections of hair. Place your damp hair, or your hair with product, in the middle of the paper strip and fold one side of the strip over, so that your hair is sandwiched between the two sides. Then, slide the strip down to the bottom of the section of hair, so that you’ll be able to roll up the entire strand. This part can be a little tricky to master. Basically, you want to begin rolling your hair around the middle of the paper strip, where the two sides have overlapped. Practice rolling the hair around the folded paper strip until if feels secure. For African American hair, you may prefer to create twists in your hair, and then roll the twist around the paper strip as outlined above. To create the twist, split the section of hair into two parts, and wrap them around each other. Then, roll that twisted section with the paper. Once your hair is securely around the paper strip, slowly begin rolling it up the section. There should be two loose ends of paper sticking out on either side of the roll. Continue rolling until you’ve gone as high as you’d like the curl to go. You can go all the way to your scalp if you want volume in the roots, or you may leave a few inches of straighter hair at the top of your head. That’s completely up to you! Once you’ve rolled as much hair as you want to curl, you need to secure the paper strip. Do this by tying the two loose ends together. Make sure you create a secure knot that will hold your hair firmly in place while it dries. If you’re unable to form a knot with the two loose ends of paper, you may need to work with longer strips. Once you’ve finished the bottom section of hair, let down your top section. Repeat the same process until you’ve wrapped and tied every single piece of hair in a paper strip. When you’re finished, double check that all of your papers are securely knotted. The more paper curls you create, the better you’ll be at this technique.

SUMMARY: Tear your paper bags into long strips. Wrap a strip of paper around your hair. Twist the hair around the paper. Roll the paper up the length of your hair. Tie the loose ends of paper. Do this for the rest of your hair.


INPUT ARTICLE: Article: Combine the egg white, corn syrup, and vanilla in a very clean, totally greaseless bowl. If you want colored sugar skulls, add in the food coloring now. Use one or two drops for a light color, three or four for a rich, more vibrant color. Once all the lumps have been sussed out, add it to the liquid mixture with a wooden spoon, spoonful by spoonful. Mix everything together until not quite one uniform consistency. When the sugar is nearly incorporated into the liquid, start kneading with your fingertips to form the dough into a ball. Dust the countertop with cornstarch, and continue kneading until you have a smooth paste.  Mix well with your hands until every bit of sugar is moistened. If your fingerprints remain when you squeeze the sugar in your hand, it is ready to mold. It should feel like cool, beach sand. If it doesn't hold together, mixture is too dry. Remember, water sinks, so keep the sugar mixture mixed up frequently as you make your sugar skulls. When the dough is ready, put it in a plastic bag to chill in the refrigerator. You can store the chilled dough for several months. When you're ready, divide the dough into as many parts as the number of skulls you want to make. Take a section and roll it into a ball. Squeeze and pinch the ball into a skull shape. Using your fingers, add depressions for the eye sockets and mouth. Use a toothpick to carve out teeth and to smooth out any rough edges. Skull molds work too and are available just for this purpose.

SUMMARY: Mix the liquid ingredients together. Sift the powdered sugar. Knead the dough. Make a skull.


INPUT ARTICLE: Article: Gently clean the exterior of the chaga with your hands or a soft-bristled brush. Make sure there are no insects or residual tree bark left on the chaga, or else it could develop mold. Larger pieces of chaga will take longer to dry out and could possibly develop mold. Use a knife to cut the chaga into pieces so they will dry out more efficiently.  The pieces do not need to be uniform in shape, but they should be relatively similar in size. You can cut the pieces thinner if you want them to dry more quickly. Try to use a grated tray so air can flow on all sides of the chaga pieces. Leave them on the windowsill for 3 days until they feel hard and dry.  Do not use the oven to dry out mushrooms. If you have access to a dehydrator, set the temperature to 120 °F (49 °C) or lower to dry the mushrooms. Dump all the pieces of the chaga into the jar and keep it in a cupboard or closed pantry. Chaga can be stored throughout the year.  Most times, 1 grapefruit-sized portion of chaga will be enough for a full year unless you use it multiple times a day. The chunks can be ground into a powder with a mortar and pestle after they have been dried.

SUMMARY:
Remove any tree bark from your chaga. Break chunks of chaga into pieces 1 by 1 in (2.5 by 2.5 cm) or smaller in size. Place the pieces on a tray on a sunny windowsill to dry them. Store the pieces in an airtight glass jar in a dark place for up to 1 year.