INPUT ARTICLE: Article: Oyster shells, along with other calcium boosters, are only meant for egg-laying hens. Once the hens are 18 weeks old, start purchasing oyster shells. Set the shells out in an accessible location. Within a few weeks, the hens should start laying healthy eggs.  There is no risk of chickens eating too much calcium. If they don’t need it, they won’t eat it. As long as you don’t add it to the food or water, it won’t be an issue. Feeding hens younger than 18 weeks can lead to kidney damage. They only need the calcium boost when they lay eggs. Never add the shells to the feed. Instead, set a dish inside the coop or barn. Fill the bowl full of shell powder or fragments. Your chickens will instinctively eat from the bowl when they need the extra calcium. Roosters and younger chickens will avoid it.  A rabbit feeder is another way to keep the shells available. Install it on a wall where the chickens gather. You could also sprinkle some powder on the coop floor or near some plants or grit they peck. They will discover it on their own, but you may find it difficult to monitor how much of it they eat. Even if you don’t get eggs from your chickens during part of the year, stock the bowl or feeder. Hens still benefit from the calcium. It keeps their bones strong and prepares them to lay more eggs later in the year. If they need it, they will go and eat some. The most recognizable sign of calcium deficiency is thin-shelled eggs. If you notice splattered eggs in the coop or if the eggs break in your hands, calcium deficiency may be the reason. Set out more shells as needed. Make sure they are broken down and placed where the chickens can find them.  Rough spots and wrinkles on the shell are another sign of low calcium. Your chicken’s eggs should look like they belong in a supermarket. Commercial-grade feed does contain calcium. Usually this is enough, but not always. Foraging or table-scrap-fed chickens often need the extra calcium source.

SUMMARY: Start feeding oyster shells to hens at 18 weeks of age. Set the shells out in a feed container inside the coop. Provide oyster shells year-round. Give your hens more oyster shells if their eggs break easily.


INPUT ARTICLE: Article: Make sure you have a free electrical outlet and a computer near where you want the second router to be located. Plug it in and turn it on. For the purposes of this wikiHow, we will refer to the second router as "Router 2". Use an Ethernet cable to connect to the LAN port on Router 2. Then connect to the Ethernet port on a computer. This opens the admin login screen for Router 2. With most router's, the IP address is 192.168.0.1, 192.168.1.1, or 10.0.0.1. Use the default username and password to log in to the admin user interface for Router 2, just as you did with Router 1. Check the user's manual or manufacturer's website to find the default username and password.  With most routers, "admin" is both the username and password. Since DHCP is enabled on Router 1, it should be disabled on Router 2 to prevent IP conflicts. Locate the DHCP settings in the admin user interface and switch the DHCP server to “Off.” As of now, there’s a good possibility that Routers 1 and 2 have the same default IP address. To prevent IP conflicts, Router 2 needs to have a different IP address than Router 1.  Find the area in the routers admin user interface called “LAN” or “Local Network.” There should be a box that contains the current IP address. Type a new IP address in place of the existing one. The new IP address on Router 2 must be on the same subnet as Router 1. This means the first three sets of numbers in the IP address should be the same as Router 1. Change the number after the fourth period in the IP address to something different from Router 1.It also can’t be an IP currently assigned to another device. They should be identical to Router 1.  You should find these settings under a menu called “Wireless”, “Wi-Fi setup”, or something similar If you’re unsure of Router 1’s SSID and passkey, it should be printed on the device. Router 2 is not a wireless router, skip this step.

SUMMARY: Plug the second router in and turn it on. Connect a computer to the Router 2. Type Router 2's IP address in the address bar of a web browser. Log in using Router 2's username and password. Disable DHCP on Router 2. Assign a new IP address to Router 2. Configure Router 2's Wi-Fi name and passkey.


INPUT ARTICLE: Article: Salmon, unlike most other kinds of fish, is well known for the thin white lines which separate the layers or flakes of its meat. These lines indicate that the fish is still fresh and edible. If you notice that these white lines have disappeared—or if they’ve turned to a more gray color—the salmon has likely gone bad. Edible, fresh salmon should be firm to the touch. If salmon in your refrigerator has become squishy, mushy, or unexpectedly soft in texture, it’s likely expired. The white lines between flakes of salmon can indicate its firmness in addition to its freshness. Once the lines have faded, the meat is all but guaranteed to be mushy. Unlike other types of fish, as salmon ages and begins to go bad, it will develop discolorations. Look over the surface of the meat. If you see any spots that are not the healthy pink color of most salmon, your fish has likely expired. Most of the discolorations you’ll find on salmon will be dark. However, spoiled salmon can also have small white-ish patches.

SUMMARY:
Note if the white lines in the meat disappear. Press the salmon to see if it’s still firm. Inspect the salmon for discolored spots on the meat.