THE MOST INTELLIGENT POODLE.

The Poodle is commonly acknowledged to be the most wisely intelligent of all members of the canine race. There is a general belief that he is a fop, whose time is largely occupied in personal embellishment, and that he requires a great deal of individual attention in the matter of his toilet. It may be true that to keep him in exhibition order and perfect cleanliness his owner has need to devote more consideration to him than is necessary in the case of many breeds; but in other respects he gives very little trouble, and all who are attached to him are consistent in their opinion that there is no dog so intensely interesting and responsive as a companion. His qualities of mind and his acute powers of reasoning are indeed so great that there is something almost human in his attractiveness and his devotion. His aptitude in learning is never denied, and many are the stories told of his marvellous talent and versatility.

Not merely as a showman's dog has he distinguished himself. He is something more than a mountebank of the booths, trained to walk the tight rope and stand on his head. He is an adept at performing tricks, but it is his alertness of brain that places him apart from other animals.

The profuse and long coat of this dog has the peculiarity that if not kept constantly brushed out it twists up into little cords which increase in length as the new hair grows and clings about it. The unshed old hair and the new growth entwined together thus become distinct rope-like cords. Eventually, if these cords are not cut short, or accidentally torn off, they drag along the ground, and so prevent the poor animal from moving with any degree of comfort or freedom.

Corded Poodles are very showy, and from the remarkable appearance of the coat, attract a great deal of public attention when exhibited at shows; but they have lost popularity among most fanciers, and have become few in number owing to the obvious fact that it is impossible to make pets of them or keep them in the house. The reason of this is that the coat must, from time to time, be oiled in order to keep the cords supple and prevent them from snapping, and, of course, as their coats cannot be brushed, the only way of keeping the dog clean is to wash him, which with a corded Poodle is a lengthy and laborious process. Further, the coat takes hours to dry, and unless the newly washed dog be kept in a warm room he is very liable to catch cold. The result is, that the coats of corded Poodles are almost invariably dirty, and somewhat smelly.

Poodle's General appearance
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Head: Long, straight, and fine, the skull not broad, with a slight peak at the back.

Muzzle: Long (but not snipy) and strong not full in cheek; teeth white, strong, and level; gums black, lips black and not showing lippiness.

Eyes: Almond shaped, very dark, full of fire and intelligence.

Nose: Black and sharp.

Ears: The leather long and wide, low set on, hanging close to the face.

Neck: Well proportioned and strong, to admit of the head being carried high and with dignity.

Feet: Rather small, and of good shape, the toes well arched, pads thick and hard.

Legs: Fore-legs set straight from shoulder, with plenty of bone and muscle.

Hind-legs: Very muscular and well bent, with the hocks well let down.

Tail: Set on rather high, well carried, never curled or carried over back.

Coat: Very profuse, and of good hard texture; if corded, hanging in tight, even cords; if non-corded, very thick and strong, of even length, the curls close and thick, without knots or cords.

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COOKING OF GRAINS.

All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. Even the so-called "steam-cooked" grains, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit them for digestion. These so-called quickly prepared grains are simply steamed before grinding, which has the effect to destroy any low organisms contained in the grain. They are then crushed and shredded. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and sometimes diastase to aid the conversion of the starch into sugar; but there is nothing in this preparatory process that so alters the chemical nature of the grain as to make it possible to cook it ready for easy digestion in five or ten minutes. An insufficiently cooked grain, although it may be palatable, is not in a condition to be readily acted upon by the digestive fluids, and is in consequence left undigested to act as a mechanical irritant.

Water is the liquid usually employed for cooking grains, but many of them are richer and finer flavored when milk is mixed with the water, one part to two of water. Especially is this true of rice, hominy, and farina. When water is used, soft water is preferable to hard. No salt is necessary, but if used at all, it is generally added to the water before stirring in the grain or meal.

The quantity of liquid required varies with the different grains, the manner in which they are milled, the method by which they are cooked, and the consistency desired for the cooked grain, more liquid being required for a porridge than for a mush.

All grains should be carefully looked over before being put to cook.

In the cooking of grains, the following points should be observed:

1. Measure both liquid and grain accurately with the same utensil, or with two of equal size.

2. Have the water boiling when the grain is introduced, but do not allow it to boil for a long time previous, until it is considerably evaporated, as that will change the proportion of water and grain sufficiently to alter the consistency of the mush when cooked. Introduce the grain slowly, so as not to stop the sinking to the bottom, and the whole becomes thickened.

3. Stir the grain continuously until it has set, but not at all afterward. Grains are much more appetizing if, while properly softened, they can still be made to retain their original form. Stirring renders the preparation pasty, and destroys its appearance.

In the preparation of all mushes with meal or flour, it is a good plan to make the material into a batter with a portion of the liquid retained from the quantity given, before introducing it into the boiling water. This prevents the tendency to cook in lumps, so frequent when dry meal is scattered into boiling liquid. Care must be taken, however, to add the moistened portion very slowly, stirring vigorously meantime, so that the boiling will not be checked. Use warm water for moistening. The other directions given for the whole or broken grains are applicable to the ground products.

Place the grain, when sufficiently cooked, in the refrigerator or in some place where it will cool quickly (as slow cooling might cause fermentation), to remain overnight.  

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THE FOXHOUND DOG.

Foxhounds were the very first of the canine races in Great Britain  to come under the domination of scientific breeding. There had been  hounds of more ancient origin, such as the Southern  Hound and the Bloodhound; but something different was wanted towards the end of the seventeenth century to hunt the wild deer that had become somewhat scattered after Cromwell's civil war. The demand was consequently for a quicker hound than those hitherto known, and people devoted to the chase began to breed it.

Head:-

Somewhat broad, not peaked like the Bloodhound, but long from the apex to the frontal bones, eyebrows very prominent, cheeks cut clean from the eye to the nostril, ears set low and in their natural condition thin and shapely, but not large, nose large, jaw strong and level, and small dewlaps, expression fierce, and with the best often repellent.

Eyes:-

Very bright and deeply set, full of determination, and with a  very steady expression. The look of the Foxhound is very remarkable.

Neck Should be perfectly clean, no skin ruffle whatever. The length of neck is of importance, both for stooping and giving an air of majesty.

Shoulders:-

The blades should be well into the back, and should slant, otherwise be wide and strong, to meet the arms, that should be long and powerful.

Legs and feet:-

The bone should be perfectly straight from the arm downward, and descend in the same degree of size to the ankles. The knee should be almost flat and level; there should be no curve until coming to the toes, which should be very strong, round, cat-shaped, and every toe clean set as it were.

Coat:-

The coat is hard hair, but short and smooth, the texture is as stiff as bristles, but beautifully laid.

Colour:-

Belvoir tan, which is brown and black, perfectly intermixed, with white markings of various shapes and sizes. The white should be very opaque and clear. Black and white, with tan markings on head and stifles. Badger pied a kind of grey and white. Lemon pied, light yellow and white. Hare pied, a darker yellow and white.

Height: Dogs from 23-1/2 to 24 inches; bitches from 22 to 22-1/2 inches.

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So Many Affiliate Programs! Which One Do I Choose?

Ask questions first before you join an affiliate program. Do a little research about the choices of program that you intend to join into. Get some answers because they will be the deciding point of what you will be achieving later on.

Will it cost you anything to join? Most affiliate programs being offered today are absolutely free of charge. So why settle for those that charge you some dollars before joining.

When do they issue the commission checks? Every program is different. Some issue their checks once a month, every quarter, etc. Select the one that is suited to your payment time choice. Many affiliate programs are setting a minimum earned commission amount that an affiliate must meet or exceed in order for their checks to be issued.

What is the hit per sale ratio? This is the average number of hits to a banner or text link it takes to generate a sale based on all affiliate statistics. This factor is extremely important because this will tell you how much traffic you must generate before you can earn a commission from the sale.

How are referrals from an affiliate’s site tracked and for how long do they remain in the system? You need to be confident on the program enough to track those people you refer from your site. This is the only way that you can credit for a sale. The period of time that those people stay in the system is also important. This is because some visitors do not buy initially but may want to return later to make the purchase. Know if you will still get credit for the sale if it is done some months from a certain day.

What are the kinds of affiliate stats available? Your choice of affiliate program should be capable of offering detailed stats. They should be available online anytime you decide to check them out. Constantly checking your individual stats is important to know how many impressions, hits and sales are already generated from your site. Impressions are the number of times the banner or text link was viewed by a visitor of your site. A hit is the one clicking on the banner or text links.

Does the affiliate program also pay for the hits and impressions besides the commissions on sales? It is important that impressions and hits are also paid, as this will add to the earnings you get from the sales commission. This is especially important if the program you are in offers low sales to be able to hit ratio.

Who is the online retailer? Find out whom you are doing business with to know if it is really a solid company. Know the products they are selling and the average amount they are achieving. The more you know about the retailer offering you the affiliate program, the easier it will be for you to know if that program is really for you and your site.

Is the affiliate a one tier or two tier program? A single tier program pays you only for the business you yourself have generated. A two tier program pays you for the business, plus it also pays you a commission on the on the sales generated by any affiliate you sponsor in your program. Some two-tier programs are even paying small fees on each new affiliate you sponsor. More like a recruitment fee.

Lastly, what is the amount of commission paid? 5% - 20% is the commission paid by most programs. .01% - .05% is the amount paid for each hit. If you find a program that also pays for impressions, the amount paid is not much at all. As you can see from the figures, you will now understand why the average sales amount and hit to sale ratio is important.

These are just some of the questions that needed answering first before you enter into an affiliate program. You should be familiar with the many important aspects that your chosen program should have before incorporating them into your website. Try to ask your affiliate program choices these questions. These can help you select the right program for you site from among the many available.

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All You Need To Know About Blog Hosts

Apart from the chat rooms, instant messengers and electronic mails created for communication and dialogue beyond turf are the emerging innovations that help man build opportunities for interaction.  The need for a personalized and human face aspect of building online communities is slowly changing the technological landscape of the Internet.


Blogs / “weblogs” or blogging are the newest gift of Internet technology to people all over the world. These are updated posts, crop up entries or personalized life snippets, of mundane or bizarre in nature. For most, a “blog” is a personal, unedited, and authentic journal meant to be shared in an online community. Blog site is a place where bloggers can publish anything; his thoughts, feelings, photos, special events, experiences, comments on issues and so on. It is more of an online diary with videos, links, documents, newsletters and opinions on just about any topics you are interested.


Blogs are made to welcome the insights and opinions of all and therefore, should not be written to sound intimidating and too formal. This kind of blog is a sure way to put off the readers. In the basics of blogging, conversational tone would be more appropriate to reach the desired audience.


Blogging is all about individuals reaching out to other individuals. Having a blog has its own set of advantages:

? Freedom of Expression. If you want people to hear you out and give their own opinion, this is the best way to create a line of communication;
? Networking is at its best. Having a blog is a good platform for exchanging genuine ideas from consumers to you as marketer of a certain product. Sound opinion and point of view is better than just showing the price quote;
? Excellent advertising platform. Blogging is a new way to advertise products, a refreshing change from the traditional advertising outlets and it is cost-effective.
? Gauging public opinion on products and services. The key is nice and catchy titles with new ideas presented in your content. This is an assurance of quick and repeated responses from your readers.  Blogs is an excellent spot for the exchange of ideas between the seller and the consumer. Good for measuring public opinion regarding services and products, even political and business matters alike.
? Useful tool for internal communication. This will help your company to build a knowledge-based community of employees. Also good for harnessing employee relations and identifying human resource issues in advance.
? Other benefits like search engine optimization (SEO) will help your blogs to be seen often by as many people as you wish. This is very good exposure for your products and services.


Many blog hosting services are available on the Internet. But the basic question is which one of the services will be the best to start off your business blog program? Business people are usually clueless to recent technological innovations which would help them maximize their marketing potentials. For these beginners, it is best to study first the services offered by blog hosts. An ineffective business blogging program may damage marketing opportunities instead of enriching them.


A company may decide to do the following depending on its capacity and needs: 1) Host their own blog service, 2) Pay someone else to host the service, or 3) Setup a “blog aggregator page” and ask the employees to select their blog hosting services individually. There are paid and free services available for individuals.


For business blogs, they are required to have the latest blogging features; if not, this will prevent them from maximizing their marketing, public relations and SEO potentials.


Keep in mind that blogs should have the following basic essentials:


COMMENTS.  Welcoming comments provide opportunity for dialogue. In business blogs, they are a good customer feedback mechanism. This helps develop better customer relations based from loyalty and trust. Blogging is an innovative way to converse with your customers.
TRACKBACK. This helps in maximizing company and product exposure. Through this service, consumers can get back to you for more posts and updates without the difficulty of locating you. If your blog is popular in a specific online community chances are links going back to your blog site are everywhere online, other blog sites or even websites.
CATEGORIES AND TAGS. These both help in classifying blog searches for ease of navigation and on site search. Categories act as libraries because it classifies posts by subject matter such as business, distance learning, e-commerce, online auctions, etc. Tags, help in the classification, especially in the blog search engine Technorati. Possible customers and new clients locate blogs about certain topics of interest by just clicking the tags.
RSS FEED. Really Simple Syndication is the feed from your blog that is sent out over the internet, and collected through the various newsreaders and aggregators.


If your company is to establish a business blogging program, considerable options should be made available by the hosting companies shortlisted for the services. Free blog hosting services are popular but they are much appropriate for individual online journals. Paid blog hosting services offer unlimited packages best for your company’s needs. You may want to suggest checking out some blogs that use the host first, read and examine their layout and design. Another important thing to consider is a reliable technical support the host has.


After, choosing the blog host, a team should be ready to plan the design and structure of the blog: The team should:
? create a style that meets the needs of the audience;
? establish an open, credible tone;
? schedule weekly updating of blog - ideally, a few times a week;
? include weblinks of other website and blogs;
? blog post should be in the “first person;”
? focus on the business blog objective; and,
? maintain an honest, engaging conversational quality.


Remember, whatever the look, style and content found on your blog is a reflection of you and your company.

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CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.

During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles contain, possess a large proportion of what is called  albumen . This albumen, which is also the chief component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, like the white of a boiled egg, into a soft, white fluid, no longer soluble, or capable of being dissolved in water. As animals grow older, this peculiar animal matter gradually decreases, in proportion to the other constituents of the juice of the flesh. Thus, the reason why veal, lamb are  white, and without gravy  when cooked, is, that the large quantity of albumen they contain hardens, or becomes coagulated. On the other hand, the reason why beef and mutton are  brown, and have gravy , is, that the proportion of albumen they contain, is small, in comparison with their greater quantity of fluid which is soluble, and not coagulable.

The quality of the flesh of an animal is considerably influenced by the nature of the  food on which it has been fed ; for the food supplies the material which produces the flesh. If the food be not suitable and good, the meat cannot be good either. To the experienced in this matter, it is well known that the flesh of animals fed on farinaceous produce, such as corn, pulse, &c., is firm, well-flavoured, and also economical in the cooking; that the flesh of those fed on succulent and pulpy substances, such as roots, possesses these qualities in a somewhat less degree; whilst the flesh of those whose food contains fixed oil, as linseed, is greasy, high coloured, and gross in the fat, and if the food has been used in large quantities, possessed of a rank flavour.

It is indispensable to the good quality of meat, that the animal should be  perfectly healthy  at the time of its slaughter. However slight the disease in an animal may be, inferiority in the quality of its flesh, as food, is certain to be produced. In most cases, indeed, as the flesh of diseased animals has a tendency to very rapid putrefaction, it becomes not only unwholesome, but absolutely poisonous, on account of the absorption of the  virus  of the unsound meat into the systems of those who partake of it. The external indications of good and bad meat will be described under its own particular head, but we may here premise that the layer of all wholesome meat, when freshly killed, adheres firmly to the bone.

Another circumstance greatly affecting the quality of meat, is the animal's treatment  before it is slaughtered . This influences its value and wholesomeness in no inconsiderable degree. It will be easy to understand this, when we reflect on those leading principles by which the life of an animal is supported and maintained. These are, the digestion of its food, and the assimilation of that food into its substance. Nature, in effecting this process, first reduces the food in the stomach to a state of pulp, under the name of chyme, which passes into the intestines, and is there divided into two principles, each distinct from the other. One, a milk-white fluid, the nutritive portion, is absorbed by innumerable vessels which open upon the mucous membrane, or inner coat of the intestines. These vessels, or absorbents, discharge the fluid into a common duct, or road, along which it is conveyed to the large veins in the neighbourhood of the heart. Here it is mixed with the venous blood (which is black and impure) returning from every part of the body, and then it supplies the waste which is occasioned in the circulating stream by the arterial (or pure) blood having furnished matter for the substance of the animal. The blood of the animal having completed its course through all parts, and having had its waste recruited by the digested food, is now received into the heart, and by the action of that organ it is urged through the lungs, there to receive its purification from the air which the animal inhales. Again returning to the heart, it is forced through the arteries, and thence distributed, by innumerable ramifications, called capillaries, bestowing to every part of the animal, life and nutriment. The other principle the innutritive portion passes from the intestines, and is thus got rid of. It will now be readily understood how flesh is affected for bad, if an animal is slaughtered when the circulation of its blood has been increased by over-driving, ill-usage, or other causes of excitement, to such a degree of rapidity as to be too great for the capillaries to perform their functions, and causing the blood to be congealed in its minuter vessels. Where this has been the case, the meat will be dark-coloured, and become rapidly putrid; so that self-interest and humanity alike dictate kind and gentle treatment of all animals destined to serve as food for man.

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CEREALS AND THEIR PREPARATION.

Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.

The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In composition they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value. They each contain one or more of the nitrogenous elements, gluten, albumen, caseine, and fibrin, together with starch, dextrine, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. The combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry. As regards the proportion of the food elements necessary to meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements.

Being thus in themselves so nearly perfect foods, and when properly prepared, exceedingly palatable and easy of digestion, it is a matter of surprise that they are not more generally used; yet scarcely one family in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is far too meager to adequately represent their value as an article of diet. Variety in the use of grains is as necessary as in the use of other food material, and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet, if so desired, without their becoming at all monotonous.

In olden times the grains were largely depended upon as a staple food, and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations. The ancient Spartans, whose powers of endurance are proverbial, were fed on a grain diet, and the Roman soldiers who under Caesar conquered the world, carried each a bag of parched grain in his pocket as his daily ration.

Other nationalities at the present time make extensive use of the various grains. Rice used in connection with some of the leguminous seeds, forms the staple article of diet for a large proportion of the human race. Rice, unlike the other grain foods, is deficient in the nitrogenous elements, and for this reason its use needs to be supplemented by other articles containing an excess of the nitrogenous material. It is for this reason, doubtless, that the Chinese eat peas and beans in connection with rice.

We frequently meet people who say they cannot use the grains, that they do not agree with them. With all deference to the opinion of such people, it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked, not properly eaten, or not properly accompanied. A grain, simply because it is a grain, is by no means warranted to faithfully fulfil its mission unless properly treated. Like many another good thing excellent in itself, if found in bad company, it is prone to create mischief, and in many cases the root of the whole difficulty may be found in the excessive amount of sugar used with the grain.

Sugar is not needed with grains to increase their alimentary value. The starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. The Asiatics, who subsist largely upon rice, use no sugar upon it, and why should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains, any more than it is for our enjoyment of bread or other articles made from these same grains? Undoubtedly the use of grains would become more universal if they were served with less or no sugar. The continued use of sugar upon grains has a tendency to cloy the appetite, just as the constant use of cake or sweetened bread in the place of ordinary bread would do. Plenty of nice, sweet cream or fruit juice, is a sufficient dressing, and there are few persons who after a short trial would not come to enjoy the grains without sugar, and would then as soon think of dispensing with a meal altogether as to dispense with the grains.

Even when served without sugar, the grains may not prove altogether healthful unless they are properly eaten. Because they are made soft by the process of cooking and on this account do not require masticating to break them up, the first process of digestion or insalivation is usually overlooked. But it must be remembered that grains are largely composed of starch, and that starch must be mixed with the saliva, or it will remain undigested in the stomach, since the gastric juice only digests the nitrogenous elements. For this reason it is desirable to eat the grains in connection with some hard food. Whole-wheat wafers, nicely toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. Break two or three wafers into rather small pieces over each individual dish before pouring on the cream. In this way, a morsel of the hard food may be taken with each spoonful of the grains. The combination of foods thus secured, is most pleasing. This is a specially advantageous method of serving grains for children, who are so liable to swallow their food without proper mastication.

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THE DECORATIVE DEERHOUND.

The Deerhound is one of the most decorative of dogs, impressively stately and picturesque wherever he is seen, whether it be amid the surroundings of the baronial hall, reclining at luxurious length before the open hearth in the fitful light of the log fire that flickers on polished armour and tarnished tapestry; out in the open, straining at the leash as he scents the dewy air, or gracefully bounding over the purple of his native hills. Grace and majesty are in his every movement and attitude, and even to the most prosaic mind there is about him the inseparable glamour of feudal romance and poetry.

From remote days the Scottish nobles cherished their strains of Deerhound, seeking glorious sport in the Highland forests. The red deer belonged by inexorable law to the kings of Scotland, and great drives, which often lasted for several days, were made to round up the herds into given neighbourhoods for the pleasure of the court, as in the reign of Queen Mary. But the organised coursing of deer by courtiers ceased during the Stuart troubles, and was left in the hands of retainers, who thus replenished their chief's larder.

Head:-

The head should be broadest at the ears, tapering slightly to the eyes, with the muzzle tapering more decidedly to the nose. The muzzle should be pointed, but the teeth and lips level. The head should be long, the skull flat rather than round, with a very slight rise over the eyes, but with nothing approaching a stop. The skull should be coated with moderately long hair which is softer than the rest of the coat. The nose should be black (though in some blue-fawns the colour is blue) and slightly aquiline. In the lighter-coloured dogs a black muzzle is preferred. There should be a good moustache of rather silky hair, and a fair beard.

Ears:-

The ears should be set on high, and, in repose, folded back like  the Greyhound's, though raised above the head in excitement without  losing the fold, and even, in some cases, semi-erect.The ear should be  soft, glossy, and like a mouse's coat to the touch, and the smaller  it is the better. It should have no long coat or long fringe, but there  is often a silky, silvery coat on the body of the ear and the tip.  Whatever the general colour, the ears should be black or dark-coloured.

Neck and shoulders:-

The neck should be long that is, of the length  that befits the Greyhound character of the dog.  The nape of the neck should be very prominent where the head is set on, and the throat should be clean-cut at the angle and prominent. The shoulders should be well sloped, the blades well back, with not too much width between them.

Stern:-

Stern should be tolerably long, tapering, and reaching to within 1-1/2 inches of the ground, and about 1-1/2 inches below the hocks. When the dog is still, dropped perfectly straight down, or curved. When in motion it should be curved when excited, in no case to be lifted out of the line of the back. It should be well covered with hair, on the inside thick and wiry, underside longer.

Eyes:-

The eyes should be dark: generally they are dark brown or hazel.  The eye is moderately full with a soft look in repose, but a keen, far-away gaze when the dog is roused. The rims of the eyelids should be black.

Body: The body and general formation is that of a Greyhound of larger size and bone. Chest deep rather than broad, but not too narrow and flat-sided. The loin well arched and drooping to the tail.

Legs and feet:-

The legs should be broad and flat, a good broad forearm and elbow being desirable. Fore-legs, of course, as straight as possible. Feet close and compact, with well-arched toes. The hind-quarters drooping, and as broad and powerful as possible, the hips being set wide apart. The hind-legs should be well bent at the stifle, with great length from the hip to the hock, which should be broad and flat.

Coat:-

The hair on the body, neck, and quarters should be harsh and wiry, and about 3 inches or 4 inches long; that on the head, breast, and belly is much softer. There should be a slight hairy fringe on the inside of the fore and hind-legs, but nothing approaching to the feathering of a Collie. The Deerhound should be a shaggy dog, but not over coated.

Colour:-

Colour is much a matter of fancy. But there is no manner of doubt  that the dark blue-grey is the most preferred. Next come the darker and  lighter greys or brindles, the darkest being generally preferred.  Yellow and sandy-red or red-fawn, especially with black points i.e.,  ears and muzzle are also in equal estimation.

Height:-

From 28 inches to 30 inches, or even more if there be symmetry without coarseness, which, however, is rare. Height of bitches: From 26 inches upwards. There can be no objection to a bitch being large, unless she is too coarse, as even at her greatest height she does not approach that of the dog, and, therefore, could not well be too big for work, as over-big dogs are.
       

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How To Become A Super Affiliate In Niche Markets

Over the past years, web hosting has grown bigger than it used to be. With more companies getting into this business and finding the many benefits it can give them, the demand for web hosting has never been higher. These seem to be the trend of today.

38 million people have put up their very first websites online this year 2005 alone. It is estimated that by 2008, the internet sales industry will top then dollar bank. And to think, majority of those sites will be offering different affiliate programs for people to choose and participate into.

This only means one thing. It is easier now to find the right web host for your application. The possibility of quality web hosting companies separating themselves from the rest of the industry is anticipated. If this is done, the unprofessional and incompetent ones will suffer.

Support will be the number one consideration for people when choosing a web host. It will be obvious that traditional advertising will become less and less effective. Most people would rather opt for the web host based on things that they see and hear. Also based on the recommendations by those who have tried them and have proved to be a successful.

This is a great opportunity for web hosting affiliates and resellers alike. There would hundreds of web hosting and programs to choose from that the difficulty in finding the right one for them is not a problem anymore.

How does one become a successful affiliate in the niche markets using web hosting?

If you think about it, everyone who needs a website needs a web hosting company to host it for them. As of now, there is really no leading hosting industry so most people choose hosts based from recommendations. Usually, they get it from the ones that have already availed of a web hosting services.

With the many hosts offering affiliate programs, there is the tendency to find the one which you think will work best for you. Think of the product you will be promoting. Pattern them to the site and see if they are catering to the same things as you are.

When you have been with one host for quite some time and seem not to be making much despite all your effort, leave that one and look for another. There is no use in trying to stick to one when you would be before off in another one. Things will only have to get better from there because you already have been in worst situations.

Try this out. If you are quite happy and satisfied with your web host, try to see if they are offering an affiliate program you can participate on. Instead of you paying them, why not make it the other way around; them paying you. The process can be as easy as putting a small “powered by” or “hosted by” link at the bottom of your page and you are already in an affiliate business.

Why choose paying for your for your web hosting when you do not have to? Try to get paid by letting people know you like your web host.

Always remember that when choosing a web host, choose the one that is known for its fantastic customer support. There are also many hosting affiliate programs. Residual affiliate program is also being hosted. This is the program wherein you get paid a percentage every month for a client that you refer. This can allow you to have a steady source of income. With perseverance, you can even be quite successful in this field.

There are a lot of niche markets out there just waiting for the right affiliate to penetrate to them and make that dollars dream come true. Knowing which one to get into is being confident enough of your potentials and the good results you will be getting.

Web hosting is just one affiliate market you could try out and make some good and continuous income. Just remember that to be successful on your endeavor also means that time, effort and patience is needed.

Nobody has invented the perfect affiliate market yet. But some people do know how to make it big in this kind of market. It is just knowing your kind of market and making the earnings there.

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Here's Why Using Camtasia Can Increase Your Affiliate Checks

Since there are already lots of people getting into affiliate marketing, it is no wonder that the competition is getting stiff. The challenge is to try and outdo other affiliates and think of ways to be able to attain this.

There are also many tips and techniques being taught to these affiliate in order to best plan their strategy for their program to work effectively so that more earnings will be achieved.

What better way to wow your prospects and customers than to record and publish top notch, full motion and streaming screen-captured videos. Nothing like feeling your hard work getting paid by having your customers jumping up excitedly in great anticipation to buy your product right there and then.

This is Camtasia in action. It is a proven fact; giving your customers something they can actually see can explode your online sales instantly.

You do not need to have trainings and education to be able to know how this system can work for your affiliate program. Anyone can create stunning videos, from multimedia tutorials and step-by-step presentations available online. The process is like having your customers seated next to you and looking at your desktop, as you show them the things they need to see and hear. All this done step by step.

For those who does not know it yet, how does Camtasia works?

1. It can record your desktop activity in a single click. No need to have to save and compile all your files because it is recorded right there and then.

2. Can easily convert your videos into web pages. Once converted you can have your customers visiting that certain page. Videos are easier to understand and take in unlike reading texts which oftentimes is a trying thing to do.

3. Upload your pages. Publish them through blogs, RSS feed and podcasts. You may want your Camtasis videos to get around and reach out to other people that may be potential customers in the future. Nothing like being visible in many sites and pages to advertise yourself and get your message through.

There are other things you can do with your affiliate program using Camtasia. You can…

Create stunning multimedia presentations that are proven to increase sales because all the senses are engaged. This also has the tendency to reduce skepticism among hard-to-please customers.

Reduce refunds and other customer issues by demonstrating visually how to use your product and how to do it properly. Complaints will also be minimized because all the facts and the presentation are there for the customers to just see and hear about.

Promote affiliate products and services using visual presentations. This is an effective way of redirecting your viewers straight to your affiliate website after they are finished with the video. Make the most of the presentation by putting your site location in the end and make them go there directly if they want more information.

Multiple your online auction bids exponentially when you give your readers a feel of what you have to offer. Based from reports, auctions that includes pictures increases bidding percentage by 400%.  Imagine how much higher it will be if it were videos.

Publish valuable infoproducts that you can sell for a much higher price. It will be all worth the price because of the full colored graphics menu and templates that you will be using.

Minimize miscommunication with your customers. Instantly showing them what you want they wanted in the first place is making them understand clearly the essence of your affiliate program. The good thing about multimedia is, nothing much can go wrong. It is there already.

These are just some of the things you can do with Camtasia that can be very helpful in your chosen affiliate program.

Note that the main purpose of using Camtasia is to boost the income that is generated from your affiliate program. Although it can be used for entertainment and enjoyment purposes, which is not really a valid reason why you choose to get all through that trouble.

Try to focus on the goal that you have set upon yourself to and achieve that with the use of the things that may be quite a lot of help in increasing your earnings.

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EFFECT OF ALCOHOL ON THE MEMBRANES.

The parts which first suffer from alcohol are those expansions of the body which the anatomists call the membranes. "The skin is a membranous envelope. Through the whole of the alimentary surface, from the lips downward, and through the bronchial passages to their minutest ramifications, extends the mucous membrane. The lungs, the heart, the liver, the kidneys are folded in delicate membranes, which can be stripped easily from these parts. If you take a portion of bone, you will find it easy to strip off from it a membranous sheath or covering; if you examine a joint, you will find both the head and the socket lined with membranes. The whole of the intestines are enveloped in a fine membrane called  peritoneum . All the muscles are enveloped in membranes, and the fasciculi, or bundles and fibres of muscles, have their membranous sheathing. The brain and spinal cord are enveloped in three membranes; one nearest to themselves, a pure vascular structure, a network of blood-vessels; another, a thin serous structure; a third, a strong fibrous structure. The eyeball is a structure of colloidal humors and membranes, and of nothing else. To complete the description, the minute structures of the vital organs are enrolled in membranous matter."

These membranes are the filters of the body. "In their absence there could be no building of structure, no solidification of tissue, nor organic mechanism. Passive themselves, they, nevertheless, separate all structures into their respective positions and adaptations."

Membranous deteriorations.
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In order to make perfectly clear to your mind the action and use of these membranous expansions, and the way in which alcohol deteriorates them, and obstructs their work, we quote again from Dr. Richardson:

"The animal receives from the vegetable world and from the earth the food and drink it requires for its sustenance and motion. It receives colloidal food for its muscles: combustible food for its motion; water for the solution of its various parts; salt for constructive and other physical purposes. These have all to be arranged in the body; and they are arranged by means of the membranous envelopes. Through these membranes nothing can pass that is not, for the time, in a state of aqueous solution, like water or soluble salts. Water passes freely through them, salts pass freely through them, but the constructive matter of the active parts that is colloidal does not pass; it is retained in them until it is chemically decomposed into the soluble type of matter. When we take for our food a portion of animal flesh, it is first resolved, in digestion, into a soluble fluid before it can be absorbed; in the blood it is resolved into the fluid colloidal condition; in the solids it is laid down within the membranes into new structure, and when it has played its part, it is digested again, if I may so say, into a crystalloidal soluble substance, ready to be carried away and replaced by addition of new matter, then it is dialysed or passed through, the membranes into the blood, and is disposed of in the excretions.

"See, then, what an all-important part these membranous structures play in the animal life. Upon their integrity all the silent work of the building up of the body depends. If these membranes are rendered too porous, and let out the colloidal fluids of the blood the albumen, for example the body so circumstanced, dies; dies as if it were slowly bled to death. If, on the contrary, they become condensed or thickened, or loaded with foreign material, then they fail to allow the natural fluids to pass through them. They fail to dialyse, and the result is, either an accumulation of the fluid in a closed cavity, or contraction of the substance inclosed within the membrane, or dryness of membrane in surfaces that ought to be freely lubricated and kept apart. In old age we see the effects of modification of membrane naturally induced; we see the fixed joint, the shrunken and feeble muscle, the dimmed eye, the deaf ear, the enfeebled nervous function.

"It may possibly seem, at first sight, that I am leading immediately away from the subject of the secondary action of alcohol. It is not so. I am leading directly to it. Upon all these membranous structures alcohol exerts a direct perversion of action. It produces in them a thickening, a shrinking and an inactivity that reduces their functional power. That they may work rapidly and equally, they require to be at all times charged with water to saturation. If, into contact with them, any agent is brought that deprives them of water, then is their work interfered with; they cease to separate the saline constituents properly; and, if the evil that is thus started, be allowed to continue, they contract upon their contained matter in whatever organ it may be situated, and condense it.

"In brief, under the prolonged influence of alcohol those changes which take place from it in the blood corpuscles, extend to the other organic parts, involving them in structural deteriorations, which are always dangerous, and are often ultimately fatal."

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BARLEY, THE NUTRITIOUS GRAIN.

Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the Earth.

Among the early Greeks and Romans, barley was almost the only food of the common people and the soldiers. The flour was made into gruel, after the following recipe: "Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Add three pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and the water necessary." If an especially delectable dish was desired, a little millet was also added to give the paste more "cohesion and delicacy." Barley was also used whole as a food, in which case it was first parched, which is still the manner of preparing it in some parts of Palestine and many districts of India, also in the Canary Islands, where it is known as  gofio .

In the time of Charles I, barley meal took the place of wheat almost entirely as the food of the common people in England. In some parts of Europe, India, and other Eastern countries, it is still largely consumed as the ordinary farinaceous food of the peasantry and soldiers. The early settlers of New England also largely used it for bread making.

Barley is less nutritious than wheat, and to many people is less agreeable in flavor. It is likewise somewhat inferior in point of digestibility. Its starch cells being less soluble, they offer more resistance to the gastric juice.

There are several distinct species of barley, but that most commonly cultivated is designated as two-rowed, or two-eared barley. In general structure, the barley grain resembles wheat and oats.

Simply deprived of its outer husk, the grain is termed  Scotch milled  or  pot barley . Subjected still further to the process by which the fibrous outer coat of the grain is removed, it constitutes what is known as  pearl barley . Pearl barley ground into flour is known as  patent barley . Barley flour, owing to the fact that it contains so small a proportion of gluten, needs to be mixed with wheaten flour for bread-making purposes. When added in small quantity to whole-wheat bread, it has a tendency to keep the loaf moist, and is thought by some to improve the flavor.

The most general use made of this cereal as a food, is in the form of pearl, or Scotch, barley. When well boiled, barley requires about two hours for digestion.

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THE COLLIE DOG.

The Collie dog makes an excellent sporting dog, and can be taught to do the work of the Pointer and the Setter, as well as that of the Water Spaniel and the Retriever. He can be trained to perform the duties of other breeds.  He is clever at hunting, having an excellent nose, is a good vermin-killer, and a most faithful watch, guard, and companion.

Little is known with certainty of the origin of the Collie, but his cunning and his outward appearance would seem to indicate a relationship with the wild dog. Buffon was of opinion that he was the true dog of nature, the stock and model of the whole canine species. He considered the Sheepdog superior in instinct and intelligence to all other breeds, and that, with a character in which education has comparatively little share, he is the only animal born perfectly trained for the service of man.

At the shows this type of dog is invariably at the top of the class. He is considered the most tractable, and is certainly the most agile. Second to this type in favour is the smooth-coated variety, a very hard, useful dog, well adapted for hill work and usually very fleet of foot. He is not so sweet in temper as the black and white, and is slow to make friends. There is not a more  graceful and physically beautiful dog to be seen than the show Collie of the present period. Produced from the old working type, he is now practically a distinct breed.

The skull should be flat, moderately wide between the ears, and gradually tapering towards the eyes. There should only be a slight depression at stop. The width of skull necessarily depends upon combined length of skull and muzzle; and the whole must be considered in connection with the size of the dog. The cheek should not be full or prominent.

The muzzle should be of fair length, tapering to the nose, and must not show weakness or be snipy or lippy. Whatever the colour of the dog may be, the nose must be black. The teeth should be of good size, sound and level; very slight unevenness is permissible. The jaws Clean cut and powerful. The eyes are a very important feature, and give expression to the dog; they should be of medium size, set somewhat obliquely, of almond shape, and of a brown colour except in the case of merles, when the eyes are frequently (one or both) blue and white or china; expression full of intelligence, with a quick alert look when listening. The ears should be small and moderately wide at the base, and placed not too close together but on the top of the skull and not on the side of the head. When in repose they should be usually carried thrown back, but when on the alert brought forward and carried semi-erect, with tips slightly drooping in attitude of listening.

The neck should be muscular, powerful and of fair length, and somewhat arched.  The body should be strong, with well sprung ribs, chest deep, fairly broad behind the shoulders, which should be sloped, loins very powerful. The dog should be straight in front. The fore-legs should be straight and muscular, neither in nor out at elbows, with a fair amount of bone; the forearm somewhat fleshy, the pasterns showing flexibility without weakness. The hind-legs should be muscular at the thighs, clean and sinewy below the hocks, with well bent stifles. The feet should be oval in shape, soles well padded, and the toes arched and close together.

In general character he is a lithe active dog, his deep chest showing lung power, his neck strength, his sloping shoulders and well bent hocks indicating speed, and his expression high intelligence. He should be a fair length on the leg, giving him more of a racy than a cloddy appearance. In a few words, a Collie should show endurance, activity, and intelligence, with free and true action. In height dogs should be 22 ins. to 24 ins. at the shoulders, bitches 20 ins. to 22 ins. The weight for dogs is 45 to 65 lbs., bitches 40 to 55 lbs. The smooth collie only differs from the rough in its coat, which should be hard, dense and quite smooth.

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NEWFOUNDLAND - THE ARISTOCRAT AMONG DOGS.

The dogs which take their name from the island of Newfoundland appeal to all lovers of animals.There are now two established varieties, the black and the white and black. There are also bronze-coloured dogs, but they are rare. The black variety of the Newfoundland is essentially black in colour; but this does not mean that there may be no other colour, for most black Newfoundlands have some white marks. In fact, a white marking on the chest is said to be typical of the true breed. Any white on the head or body would place the dog in the other than black variety. The black colour should preferably be of a dull jet appearance which approximates to brown. In the other than black class, there may be black and tan, bronze, and white and black. The latter predominates, and in this colour, beauty of marking is very important. The head should be black with a white muzzle and blaze, and the body and legs should be white with large patches of black on the saddle and quarters, with possibly other small black spots on the body and legs.

Apart from colour, the varieties should conform to the same standard. The head should be broad and massive, but in no sense heavy in appearance. The muzzle should be short, square, and clean cut, eyes rather wide apart, deep set, dark and small, not showing any haw; ears small, with close side carriage, covered with fine short hair (there should be no fringe to the ears), expression full of intelligence, dignity, and kindness.

The body should be long, square, and massive, loins strong and well filled; chest deep and broad; legs quite straight, somewhat short in proportion to the length of the body, and powerful, with round bone well covered with muscle; feet large, round, and close. The tail should be only long enough to reach just below the hocks, free from kink, and never curled over the back. The quality of the coat is very important; the coat should be very dense, with plenty of undercoat; the outer coat somewhat harsh and quite straight.

The appearance generally should indicate a dog of great strength, and very active for his build and size, moving freely with the body swung loosely between the legs, which gives a slight roll in gait. As regards size, the Newfoundland Club standard gives 140 lbs. to 120 lbs. weight for a dog, and 110 lbs. to 120 lbs. for a bitch, with an average height at the shoulder of 27 inches and 25 inches respectively; but it is doubtful whether dogs in proper condition do conform to both requirements.

When rearing puppies give them soft food, such as well-boiled rice and milk, as soon as they will lap, and, shortly afterwards, scraped lean meat. Newfoundland puppies require plenty of meat to induce proper growth. The puppies should increase in weight at the rate of 3 lbs. a week, and this necessitates plenty of flesh, bone and muscle-forming food, plenty of meat, both raw and cooked. Milk is also good, but it requires to be strengthened with casein. The secret of growing full-sized dogs with plenty of bone and substance is to get a good start from birth, good feeding, warm, dry quarters, and freedom for the puppies to move about and exercise themselves as they wish. Forced exercise may make them go wrong on their legs. Medicine should not be required except for worms, and the puppies should be physicked for these soon after they are weaned, and again when three or four months old, or before that if they are not thriving. If free from worms, Newfoundland puppies will be found quite hardy, and, under proper conditions of food and quarters, they are easy to rear.

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Here's How To Avoid The 3 Most Common Affiliate Mistakes

Affiliate marketing is one of the most effective and powerful ways of earning some money online. This program gives everybody a chance to make a profit through the Internet. Since these affiliate marketing programs are easy to join, implement and pays a commission on a regular basis, more an more people are now willing in this business.

However, like all businesses, there are lots of pitfalls in the affiliate marketing business. Committing some of the most common mistakes will cost the marketers a large portion taken from the profit they are making everyday. That is why it is better to avoid them than be regretful in the end.

Mistake number 1: Choosing the wrong affiliate.

Many people want to earn from affiliate marketing as fast as possible. In their rush to be part of one, they tend to choose a bandwagon product. This is the kind of products that the program thinks is “hot”. They choose the product that is in demand without actually considering if the product appeals to them. This is not a very wise move obviously.

Instead of jumping on the bandwagon, try top choose a product in which you are truly interested in. For any endeavor to succeed, you should take some time to plan and figure out your actions.

Pick a product that appeals to you. Then do some research about that product to see if they are in demand. Promoting a product you are more passionate about is easier than promoting one for the sake of the earnings only.

Mistake number 2: Joining too many affiliate programs.

Since affiliate programs are very easy to join, you might be tempted to join multiples of affiliate programs to try and maximize the earnings you will be getting. Besides you may think that there is nothing wrong and nothing to lose by being part of many affiliate programs.

True, that is a great way to have multiple sources of income. However, joining multiple programs and attempting to promote them all at the same time will prevent you from concentrating on each one of them.

The result? The maximum potential of your affiliate program is not realized and the income generated will not exactly be as huge as you were thinking initially it would. The best way to get excellent result is by joining just one program that pays a 40% commission at least. Then give it your best effort by promoting your products enthusiastically. As soon as you see that it is already making a reasonable profit, then maybe you can now join another affiliate program.

The technique is to do it slowly but surely. There is really no need to rush into things, especially with affiliate marketing. With the way things are going, the future is looking real bright and it seems affiliate marketing will be staying for a long time too.

Mistake number 3: Not buying the product or using the service.

As an affiliate, you main purpose is to effectively and convincingly promote a product or service and to find customers. For you to achieve this purpose, you must be able to relay to the customers that certain product and service. It is therefore difficult for you to do this when you yourself have not tried these things out. Thus, you will fail to promote and recommend them convincingly. You will also fail to create a desire in your customers to avail any of what you are offering.

Try the product or service personally first before you sign up as an affiliate to see if it is really delivering what it promises. If you have done so, then you are one of the credible and living testaments aware of its advantages and disadvantages. Your customers will then feel the sincerity and truthfulness in you and this will trigger them to try them out for themselves.

Many affiliate marketers makes these mistakes and are paying dearly for their actions. To not fall into the same situation they have been in, try to do everything to avoid making the same mistakes.

Time is the key. Take the time to analyze your marketing strategy and check if youa re in the right track. If done properly, you will be able to maximize your affiliate marketing program and earn higher profits.

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EFFECT OF ALCOHOL ON THE BLOOD.

Dr. Richardson, in his lectures on alcohol, given both in England and America, speaking of the action of this substance on the blood after passing from the stomach, says:

"Suppose, then, a certain measure of alcohol be taken into the stomach, it will be absorbed there, but, previous to absorption, it will have to undergo a proper degree of dilution with water, for there is this peculiarity respecting alcohol when it is separated by an animal membrane from a watery fluid like the blood, that it will not pass through the membrane until it has become charged, to a given point of dilution, with water. It is itself, in fact,  so greedy for water, it will pick it up from watery textures, and deprive them of it until, by its saturation, its power of reception is exhausted , after which it will diffuse into the current of circulating fluid."

It is this power of absorbing water from every texture with which alcoholic spirits comes in contact, that creates the burning thirst of those who freely indulge in its use. Its effect, when it reaches the circulation, is thus described by Dr. Richardson:

"As it passes through the circulation of the lungs it is exposed to the air, and some little of it, raised into vapor by the natural heat, is thrown off in expiration. If the quantity of it be large, this loss may be considerable, and the odor of the spirit may be detected in the expired breath. If the quantity be small, the loss will be comparatively little, as the spirit will be held in solution by the water in the blood. After it has passed through the lungs, and has been driven by the left heart over the arterial circuit, it passes into what is called the minute circulation, or the structural circulation of the organism. The arteries here extend into very small vessels, which are called arterioles, and from these infinitely small vessels spring the equally minute radicals or roots of the veins, which are ultimately to become the great rivers bearing the blood back to the heart. In its passage through this minute circulation the alcohol finds its way to every organ. To this brain, to these muscles, to these secreting or excreting organs, nay, even into this bony structure itself, it moves with the blood. In some of these parts which are not excreting, it remains for a time diffused, and in those parts where there is a large percentage of water, it remains longer than in other parts. From some organs which have an open tube for conveying fluids away, as the liver and kidneys, it is thrown out or eliminated, and in this way a portion of it is ultimately removed from the body. The rest passing round and round with the circulation, is probably decomposed and carried off in new forms of matter.

"When we know the course which the alcohol takes in its passage through the body, from the period of its absorption to that of its elimination, we are the better able to judge what physical changes it induces in the different organs and structures with which it comes in contact. It first reaches the blood; but, as a rule, the quantity of it that enters is insufficient to produce any material effect on that fluid. If, however, the dose taken be poisonous or semi-poisonous, then even the blood, rich as it is in water and it contains seven hundred and ninety parts in a thousand is affected. The alcohol is diffused through this water, and there it comes in contact with the other constituent parts, with the fibrine, that plastic substance which, when blood is drawn, clots and coagulates, and which is present in the proportion of from two to three parts in a thousand; with the albumen which exists in the proportion of seventy parts; with the salts which yield about ten parts; with the fatty matters; and lastly, with those minute, round bodies which float in myriads in the blood (which were discovered by the Dutch philosopher, Leuwenhock, as one of the first results of microscopical observation, about the middle of the seventeenth century), and which are called the blood globules or corpuscles. These last-named bodies are, in fact, cells; their discs, when natural, have a smooth outline, they are depressed in the centre, and they are red in color; the color of the blood being derived from them. We have discovered that there exist other corpuscles or cells in the blood in much smaller quantity, which are called white cells, and these different cells float in the blood-stream within the vessels. The red take the centre of the stream; the white lie externally near the sides of the vessels, moving less quickly. Our business is mainly with the red corpuscles. They perform the most important functions in the economy; they absorb, in great part, the oxygen which we inhale in breathing, and carry it to the extreme tissues of the body; they absorb, in great part, the carbonic acid gas which is produced in the combustion of the body in the extreme tissues, and bring that gas back to the lungs to be exchanged for oxygen there; in short, they are the vital instruments of the circulation.

"With all these parts of the blood, with the water, fibrine, albumen, salts, fatty matter and corpuscles, the alcohol comes in contact when it enters the blood, and, if it be in sufficient quantity, it produces disturbing action. I have watched this disturbance very carefully on the blood corpuscles; for, in some animals we can see these floating along during life, and we can also observe them from men who are under the effects of alcohol, by removing a speck of blood, and examining it with the microscope. The action of the alcohol, when it is observable, is varied. It may cause the corpuscles to run too closely together, and to adhere in rolls; it may modify their outline, making the clear-defined, smooth, outer edge irregular or crenate, or even starlike; it may change the round corpuscle into the oval form, or, in very extreme cases, it may produce what I may call a truncated form of corpuscles, in which the change is so great that if we did not trace it through all its stages, we should be puzzled to know whether the object looked at were indeed a blood-cell. All these changes are due to the action of the spirit upon the water contained in the corpuscles; upon the capacity of the spirit to extract water from them. During every stage of modification of corpuscles thus described, their function to absorb and fix gases is impaired, and when the aggregation of the cells, in masses, is great, other difficulties arise, for the cells, united together, pass less easily than they should through the minute vessels of the lungs and of the general circulation, and impede the current, by which local injury is produced.

"A further action upon the blood, instituted by alcohol in excess, is upon the fibrine or the plastic colloidal matter. On this the spirit may act in two different ways, according to the degree in which it affects the water that holds the fibrine in solution. It may fix the water with the fibrine, and thus destroy the power of coagulation; or it may extract the water so determinately as to produce coagulation."

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Socialization and is it all that important?

Socialization is extremely critical for human beings, without it life would be dull. In 1938 it was an unfortunate but true case study of this.  A girl named Anna was born to a mentally impaired woman that lived with her father. She was sent countless of places but was then returned home due to financial restraints. She was then forced into the attic and was given only enough milk to live on and lived there until she was five. She wasn’t given no affection, no smiles, no hugs, or anything else, just coldness. Luckily, social workers saved the girl and sociologist Kingsley Davis went to see the girl immediately once he heard of the tragedy.  The girl was completely unresponsive, he reported and she did not laugh nor speak. However, with some help and guidance the girl did learn how to walk, speak a little, and even care for herself.  However, she died at the young age of 10.  This is an example of how lack of socialization can harm someone both physically and mentally. The term socialization refers to the way humans adapt to their surroundings and learn their culture. Unlike animals that behavior is biologically programmed, humans learn and adopt over time. Social experience and interacting with people is what helps forms an individual’s personality or an individual’s consistent pattern such as emotions, thoughts, and behavior. Animals generally tend to act similar such as a cat. A cat in America will usually act the same as a cat in Egypt, but the same can’t be applied to humans. We build a personality it just doesn’t come automatically to us, and we build it by our surroundings but as the case I mentioned earlier, without socialization a personality doesn’t form. In Anna case it is defiantly clear that humans depend on other people to not only mature physically, but mentally. About a century ago it was believed that people was born with certain instincts that would form personality and behavior.  An example is Charles Darwin’s theory of evolution that led people to think this. The US economic system led some people to believe that some behaviors just occurred “naturally,” such as some people are born criminals, or women tend to think more emotionally while men think more rationally. People also used this thinking for centuries to justify their “ethnocentric” view on society. They claimed that members of a technologically inadequate society were not as biologically evolved as they were so they were viewed as being less human. Why not exploit others if they seem to be less evolved and not as human as us? You can obviously see the flaw in this. In the twentieth century a psychologist who helped explained behavior clearer is known as John B Watson, and developed the theory of behaviorism. This refuted the theory mentioned above and stated that behavior was not something that people are born with, but more learned by their surroundings. He also stated that people around the globe are equally human beings, just they share different cultures and that behavior can be correlated to not nature, but more with nurture.  However, that does not mean that biology does not play any part of behavior.  Most people usually share biological traits with their parents such as height and hair color, and their parents genetic makeup could influence their intelligence and artistic talents such as art or music. But, as again it deals with socialization, and individual can’t develop a personality without interacting so children tend to pick up habits from their parents through years of socialization. Also, it’s interesting to note that people brains can’t fully develop if they didn’t utilize it when they were a child. So yes, it’s quite important to get mysterious games and puzzles for your children so you can help them develop a more elastic brain.  So avoiding people is not good for numerous of reasons. An interesting and classic study was conducted by psychologist Harry and Margaret Harlow using monkeys.  It would be illegal to use human beings for a study like this. Since monkeys show the closest correlation to human beings than they were used for this experiment. The experiments included testing monkeys in various environments and comparing the results to one another.  When a baby monkey was placed in complete isolation (except for food and nutrients) for six months they reported some deformities in their development. They found that when they returned to their group that they were extremely fearful and subservient. They then placed a baby monkey in cage with an “artificial mother,” and this mother was made of wire and had a wooden head, and a feeding tube for a nipple. These monkeys also showed some deformities because when they were placed back in their group they were unable to interact properly.  However, for the last experiment a baby monkey was placed in a cage with an artificial mother made of “soft cloth,” than the monkey held on to the artificial mother very closely and show very little sociological deformities. So what was the difference between the artificial mothers? Well, with the hard wired one the monkey was unable to hold on to the mother because it was rough and didn’t give back. However, with the soft artificial mother the baby monkey held on to it very deeply because it was soft more like the way a mother is and  it developed a bond with it. So, this experiment confirms how important it is for infants to receive love and hugs so that they can develop properly. It’s also interested to note that the psychologists studied that the infants can recover from as much as three months of isolation, but around six months the behavior was noted to be “irreversible.” Like the story I mentioned earlier with Anna, after ten days the sociologist visited her she showed immediate improvement and even smiled. A year later she show some slow but steady progress showing some interest in objects and people and even teaching herself how to walk. About six months later she could take care of herself such as feeding and even played with toys. Even though she showed drastic improvement by the age eight she showed the mental development of that of a two year old, and at the age ten she died of a blood deformity. This is evidence that some things are irreversible but this statement can easily be argued.  As noted earlier she was born to a mentally disabled mother so that could have stunted her developing process even greater and the mystery remains unsolved even to this day.  A more up to date case of child isolation took placed when a California girl was tied up in a dark garage in a basement. The girl name was Genie and when she was saved at the age of thirteen she weighed only about sixty pounds. She had the mental capacity to that of a one year old, and her language remains that of a young child. Today she lives in a home of mental disabled adults. This is evidence that socialization is crucial for the development of humans and animals for that matter. Human beings can sometimes recover from damage but to what extent is the answer, and I will assume it will remain the same because every individual is different.

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ABC OF SOUP MAKING.

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition. When the soup appears to be  too thin  or  too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.

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GENERAL HISTORY OF DOGS.

There is no incongruity in the idea that in the very earliest period of man's habitation of this world he made a friend and companion of some sort of aboriginal representative of our modern dog, and that in return for its aid in protecting him from wilder animals, and in guarding his sheep and goats, he gave it a share of his food, a corner in his dwelling, and grew to trust it and care for it. Probably the animal was originally little else than an unusually gentle jackal, or an ailing wolf driven by its companions from the wild marauding pack to seek shelter in alien surroundings. One can well conceive the possibility of the partnership beginning in the circumstance of some helpless whelps being brought home by the early hunters to be tended and reared by the women and children. Dogs introduced into the  home as playthings for the children would grow to regard themselves, and be regarded, as members of the family

In nearly all parts of the world traces of an indigenous dog family are found, the only exceptions being the West Indian Islands, Madagascar, the eastern islands of the Malayan Archipelago, New Zealand, and the Polynesian Islands, where there is no sign that any dog, wolf, or fox has existed as a true aboriginal animal. In the ancient Oriental lands, and generally among the early Mongolians, the dog remained savage and neglected for centuries, prowling in packs, gaunt and wolf-like, as it prowls today through the streets and under the walls of every Eastern city. No attempt was made to allure it into human companionship or to improve it into docility. It is not until we come to examine the records of the higher civilisations of Assyria and Egypt that we discover any distinct varieties of canine form.

The dog was not greatly appreciated in Palestine, and in both the Old and New Testaments it is commonly spoken of with scorn and contempt as an "unclean beast." Even the familiar reference to the Sheepdog in the Book of Job "But now they that are younger than I have me in derision, whose fathers I would have disdained to set with the dogs of my flock" is not without a suggestion of contempt, and it is significant that the only biblical allusion to the dog as a recognised companion of man occurs in the apocryphal Book of Tobit (v. 16), "So they went forth both, and the young man's dog with them."

The great multitude of different breeds of the dog and the vast differences in their size, points, and general appearance are facts which make it difficult to believe that they could have had a common ancestry. One thinks of the difference between the Mastiff and the Japanese Spaniel, the Deerhound and the fashionable Pomeranian, the St. Bernard and the Miniature Black and Tan Terrier, and is perplexed in contemplating the possibility of their having descended from a common progenitor. Yet the disparity is no greater than that between the Shire horse and the Shetland pony, the Shorthorn and the Kerry cattle, or the Patagonian and the Pygmy; and all dog breeders know how easy it is to produce a variety in type and size by studied selection.

In order properly to understand this question it is necessary first to consider the identity of structure in the wolf and the dog. This identity of structure may best be studied in a comparison of the osseous system, or skeletons, of the two animals, which so closely resemble each other that their transposition would not easily be detected.

The spine of the dog consists of seven vertebrae in the neck, thirteen in the back, seven in the loins, three sacral vertebrae, and twenty to twenty-two in the tail. In both the dog and the wolf there are thirteen pairs of ribs, nine true and four false. Each has forty-two teeth. They both have five front and four hind toes, while outwardly the common wolf has so much the appearance of a large, bare-boned dog, that a popular description of the one would serve for the other.

Nor are their habits different. The wolf's natural voice is a loud howl, but when confined with dogs he will learn to bark. Although he is carnivorous, he will also eat vegetables, and when sickly he will nibble grass. In the chase, a pack of wolves will divide into parties, one following the trail of the quarry, the other endeavouring to intercept its retreat, exercising a considerable amount of strategy, a trait which is exhibited by many of our sporting dogs and terriers when hunting in teams.

A further important point of resemblance between the Canis lupus and the Canis familiaris lies in the fact that the period of gestation in both species is sixty-three days. There are from three to nine cubs in a wolf's litter, and these are blind for twenty-one days. They are suckled for two months, but at the end of that time they are able to eat half-digested flesh disgorged for them by their dam or even their sire.

The native dogs of all regions approximate closely in size, coloration, form, and habit to the native wolf of those regions. Of this most important circumstance there are far too many instances to allow of its being looked upon as a mere coincidence. Sir John Richardson, writing in 1829, observed that "the resemblance between the North American wolves and the domestic dog of the Indians is so great that the size and strength of the wolf seems to be the only difference.

It has been suggested that the one incontrovertible argument against the lupine relationship of the dog is the fact that all domestic dogs bark, while all wild Canidae express their feelings only by howls. But the difficulty here is not so great as it seems, since we know that jackals, wild dogs, and wolf pups reared by bitches readily acquire the habit. On the other hand, domestic dogs allowed to run wild forget how to bark, while there are some which have not yet learned so to express themselves.

The presence or absence of the habit of barking cannot, then, be regarded as an argument in deciding the question concerning the origin of the dog. This stumbling block consequently disappears, leaving us in the position of agreeing with Darwin, whose final hypothesis was that "it is highly probable that the domestic dogs of the world have descended from two good species of wolf (C. lupus and C. latrans), and from two or three other doubtful species of wolves namely, the European, Indian, and North African forms; from at least one or two South American canine species; from several races or species of jackal; and perhaps from one or more extinct species"; and that the blood of these, in some cases mingled together, flows in the veins of our domestic breeds.

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Easy Profits Using PPC In Your Affiliate Marketing Business

PPC is one of the four basic types of Search Engines. PPC is also one of the most cost-effective ways of targeted internet advertising. According to Forbes magazine, PPC or Pay Per Click, accounts to 2 billion dollars a year and is expected to increase to around 8 billion dollars by the year 2008.

Let us take a quick look at how PPC Search Engines work.

These engines create listings and rate them based on a bid amount the website owner is willing to pay for each click from that search engine. Advertisers bid against each other to receive higher ranking for a specific keyword or phrase.

The highest bidder for a certain keyword or phrase will then have the site ranked as number 1 in the PPC Search Engines followed by the second and third highest bidder, up to the last number that have placed a bid on the same keyword or phrase. Your ads then will appear prominently on the results pages based on the dollar amount bid you will agree to pay per click.

How do you make money by using PPC into your affiliate marketing business?

Most affiliate programs only pay when a sale is made or a lead delivered after a visitor has clickthrough your site. Your earnings will not always be the same as they will be dependent on the web site content and the traffic market.

The reason why you should incorporate PPC into your affiliate marketing program is that earnings are easier to make than in any other kind of affiliate program not using PPC. This way, you will be making profit based from the clickthroughs that your visitor will make on the advertiser’s site. Unlike some programs, you are not paid per sale or action.

PPC can be very resourceful of your website. With PPC Search Engines incorporated into your affiliate program, you will be able to profit from the visitor’s who are not interested in your products or services. The same ones who leave your site and never comes back.

You will not only get commissions not only from those who are just searching the web and finding the products and services that they wanted but you will be able to build your site’s recognition as a valuable resource. The visitors who have found what they needed from you site are likely to come back and review what you are offering more closely. Then they will eventually come back to search the web for other products.

This kind of affiliate program is also an easy way for you to generate some more additional revenues. For example, when a visitor on your site does a search in the PPC Search Engine and clicks on the advertiser bided listings, the advertisers’ account will then be deducted because of that click. With this, you will be compensated 30% to 80% of the advertisers’ bid amount.

PPC is not only a source of generating easy profits; it can also help you promote your own site. Most of the programs allow the commissions received to be spent for advertising with them instantly and with no minimum earning requirement. This is one of the more effective ways to exchange your raw visitors for targeted surfers who has more tendencies to purchase your products and services.

What will happen if you when you integrate PPC into your affiliate program?

PPC usually have ready-to-use affiliate tools that can be easily integrated into your website. The most common tools are search boxes, banners, text links and some 404-error pages. Most search engines utilize custom solutions and can provide you with a white-label affiliate program. This enables you, using only a few lines of code, to integrate remotely-hosted co-branded search engine into your website.

The key benefits? Not only more money generated but also some extra money on the side. Plus a lifetime commissions once you have referred some webmaster friends to the engine.

Think about it. Where can you get all these benefits while already generating some income for your site? Knowing some of the more useful tools you can use for your affiliate program is not a waste of time. They are rather a means of earning within an earning.

Best know more about how you can use PPC search engines into your affiliate program than miss out on a great opportunity to earn more profits.

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A Day In The Life Of An Affiliate Marketer

Being in the affiliate marketing business is not that hard now with the internet at your disposable. It is much easier now compared to the days when people have to make use of the telephones and other mediums of information just to get the latest updates on the way their program is coming along.

So with technology at hand, and assuming that the affiliate is working from home, a day in his or her life would sound something like this…

Upon waking up and after having breakfast, the computer is turned on to check out new developments in the network. As far as the marketer is concerned there might be new things to update and statistics to keep track on.

The site design has to be revised. The marketer knows that a well-designed site can increase sign ups from visitors. It can also help in the affiliate’s conversion rates.

That done, it is time to submit the affiliate program to directories that lists affiliate programs. These directories are means to attract people in joining your affiliate program. A sure way of promoting the affiliate program.

Time to track down the sales you are getting from your affiliates fairly and accurately. There are phone orders and mails to track down. See if they are new clients checking the products out. Noting down the contact information that might be a viable source in the future.

There are lots of resources to sort out. Ads, banners, button ads and sample recommendations to give out because the marketer knows that this is one way of ensuring more sales. Best to stay visible and accessible too.

The affiliate marketer remembered that there are questions to answer from the visitors. This has to be done quickly. Nothing can turn off a customer than an unanswered email.

To prove that the affiliate is working effectively and efficiently, inquiries would have to be paid more attention on. Nobody wants to be ignored and customers are not always the most patient of all people. Quick answer that should appear professional yet friendly too.

In the process of doing all the necessities, the marketer is logged on to a chat room where he or she interacts with other affiliates and those under that same program. This is where they can discuss things on how to best promote their products.

There are things to be learned and it is a continuous process. Sharing tips and advices is a good way of showing support. There may be others out there wanting to join and may be enticed by the discussion that is going on. There is no harm in assuming what opportunities ahead.

The newsletters and ezines were updated days ago, so it is time for the affiliate marketer to see if there are some new things happening in the market. This will be written about in the marketer’s publication to be distributed to the old and new customers.

These same publications are also an important tool in keeping up to date with the newly introduced products. The marketer has put up a sale and promotion that customers may want to know about. Besides, they have to keep up with the deadline of these sales written in the publications.

It is that time to show some appreciation to those who have helped the marketer in the promotions and sale increase. Nothing like mentioning the persons, their sites and the process they have done that made everything worked.

Of course, this will be published in the newsletters. Among the more important information that have been written already.

The marketer still has time to write out recommendations to those who want credible sources for the products being promoted. There is also time to post some comments on how to be a successful affiliate marketer on a site where there are lots of wannabees.

Two objectives done at the same time. The marketer gets to promote the product as well as the program they are in. Who knows, someone may be inclined to join.

Time flies. Missed lunch but is quite contented with the tasks done. Bed time….

Ok, so this may not be all done in a day. But then, this gives you an idea of how an affiliate marketer, a dedicated one that is, spends the marketing day.

Is that success looming in the distance or what?

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