Most people are aware that you can reduce your taxes by deducting expenses and qualified charitable contributions. What most people don’t realize is that small business owners live and die by those deductions. Tax rates have risen on the self employed more than any other segment in our society. To counter these tax hikes, legislators created more “loop-holes” write off’s and deductions for small business owners to use.

For this reason, small business owners rely on creative CPA’s to maximize their deductions in order to show less income and pay less taxes.There are nearly 23 million small businesses in America and over 35 million sole-proprietors and almost every one of them employ savvy CPA’s to keep them in the black. The draw-back is that by doing this most self employed borrowers are unable to prove enough income on paper when applying for a loan or a mortgage.

Traditional mortgage lending practices of yester-year required that borrower’s prove sufficient income when taking out a loan. Over the years, taxes have risen for small business owners at staggering rates, far above what they have for W2 employees. At the same time the self employed borrower’s “provable” income has dwindled proportionately. Under traditional banking rules most of the self-employed people wouldn’t be able to qualify for business loans or mortgages. This would ultimately force small business owners out of business and cripple our would economy.

This new business paradigm literally forced the banking industry to create lending products that catered to small business owners who could not prove all of their income. These products were called “stated” income loans and did not require borrowers who had good credit to prove their income. These products originally required good credit and sufficient assets in order to qualify for them. Responsible guidelines and common sense underwriting kept default rates on these products in line with conventional mortgages. Unfortunately, as competition for this segment of borrowers stiffened between lenders the stringency to qualify for these mortgages softened, thus the mortgage crisis.

It is exactly this type of loan that our law-makers are trying to do away with through legislation. The new mortgage bill being bounced around has specific remedies for irresponsible lending. Meaning, if a bank loans you money and it can be proven in court (attorneys like this law by the way) that the bank was irresponsible in doing so they could be penalized. The definition of “irresponsible” is did the borrower have the capacity to repay the loan, meaning did they prove enough income. This bill will kill stated income loans, period.

So where does this leave the responsible self employed borrowers who needed these loans to live and operate their businesses? This leaves them with higher taxes. Should this bill pass self employed borrowers will be forced to claim more income each year on their tax returns in order to qualify for car loans, mortgages and even business loans. This will negate any of the loop-holes and deductions they were promised in lieu of higher taxes.

This means the government will rake in billions in extra revenue as a result of this bill. For example, let’s assume that a small business owner claimed $40,000 in income last year after deductions and business expenses. If she was in a 40% tax bracket she would pay roughly $16,000 in taxes. Under the new banking guidelines that same business owner may have to claim $80,000 In order to qualify for mortgages, car loans and business loans. Assuming she’s in the same tax bracket, she would now have to pay $32,000 in taxes.

Multiply $32,000 by 23 million business owners and that’s one huge pay-day for Uncle Sam. You can bet that the Senators pushing this bill through congress are well aware of this left handed tax raise. You will never hear them mention it either, I wonder why?. You will hear about the naughty lenders that put good wholesome red blooded Americans in the street through predatory lending practices. You will never hear about the 20 million business owners who paid their mortgages on time and actually need these loans to stay in business.

If you save seed from your own plants you are able to choose carefully. Suppose you are saving seed of aster plants. What blossoms shall you decide upon? Now it is not the blossom only which you must consider, but the entire plant. Why? Because a weak, straggly plant may produce one fine blossom. Looking at that one blossom so really beautiful you think of the numberless equally lovely plants you are going to have from the seeds. But just as likely as not the seeds will produce plants like the parent plant.

So in seed selection the entire plant is to be considered. Is it sturdy, strong, well shaped and symmetrical; does it have a goodly number of fine blossoms? These are questions to ask in seed selection.

If you should happen to have the opportunity to visit a seedsman’s garden, you will see here and there a blossom with a string tied around it. These are blossoms chosen for seed. If you look at the whole plant with care you will be able to see the points which the gardener held in mind when he did his work of selection.

In seed selection size is another point to hold in mind. Now we know no way of telling anything about the plants from which this special collection of seeds came. So we must give our entire thought to the seeds themselves. It is quite evident that there is some choice; some are much larger than the others; some far plumper, too. By all means choose the largest and fullest seed. The reason is this: When you break open a bean and this is very evident, too, in the peanut you see what appears to be a little plant. So it is. Under just the right conditions for development this ‘little chap’ grows into the bean plant you know so well.

This little plant must depend for its early growth on the nourishment stored up in the two halves of the bean seed. For this purpose the food is stored. Beans are not full of food and goodness for you and me to eat, but for the little baby bean plant to feed upon. And so if we choose a large seed, we have chosen a greater amount of food for the plantlet. This little plantlet feeds upon this stored food until its roots are prepared to do their work. So if the seed is small and thin, the first food supply insufficient, there is a possibility of losing the little plant.

You may care to know the name of this pantry of food. It is called a cotyledon if there is but one portion, cotyledons if two. Thus we are aided in the classification of plants. A few plants that bear cones like the pines have several cotyledons. But most plants have either one or two cotyledons.

From large seeds come the strongest plantlets. That is the reason why it is better and safer to choose the large seed. It is the same case exactly as that of weak children.

There is often another trouble in seeds that we buy. The trouble is impurity. Seeds are sometimes mixed with other seeds so like them in appearance that it is impossible to detect the fraud. Pretty poor business, is it not? The seeds may be unclean. Bits of foreign matter in with large seed are very easy to discover. One can merely pick the seed over and make it clean. By clean is meant freedom from foreign matter. But if small seed are unclean, it is very difficult, well nigh impossible, to make them clean.

The third thing to look out for in seed is viability. We know from our testings that seeds which look to the eye to be all right may not develop at all. There are reasons. Seeds may have been picked before they were ripe or mature; they may have been frozen; and they may be too old. Seeds retain their viability or germ developing power, a given number of years and are then useless. There is a viability limit in years which differs for different seeds.

From the test of seeds we find out the germination percentage of seeds. Now if this percentage is low, don’t waste time planting such seed unless it be small seed. Immediately you question that statement. Why does the size of the seed make a difference? This is the reason. When small seed is planted it is usually sown in drills. Most amateurs sprinkle the seed in very thickly. So a great quantity of seed is planted. And enough seed germinates and comes up from such close planting. So quantity makes up for quality.

But take the case of large seed, like corn for example. Corn is planted just so far apart and a few seeds in a place. With such a method of planting the matter of per cent, of germination is most important indeed.

Small seeds that germinate at fifty per cent. may be used but this is too low a per cent. for the large seed. Suppose we test beans. The percentage is seventy. If low-vitality seeds were planted, we could not be absolutely certain of the seventy per cent coming up. But if the seeds are lettuce go ahead with the planting.

I would recommend a plain, generous, and nutritious diet; not one description of food exclusively, but, as is natural, a wholesome, mixed, animal, and vegetable diet, with or without wine or malt liquor, according to former habit; and, occasionally, where malt liquor has never been previously taken, a pint of good sound ale may be taken daily with advantage, if it agree with the stomach. Regular exercise in the open air is of the greatest importance, as it has an extraordinary influence in promoting the secretion of healthy milk. Early after leaving the lying-in room, carriage exercise, where it can be obtained, is to be preferred, to be exchanged, in a week or so, for horse exercise, or the daily walk. The tepid, or cold salt-water shower bath, should be used every morning; but if it cannot be borne, sponging the body withsalt-water must be substituted.

By adopting with perseverance the foregoing plan, a breast of milk will be obtained as ample in quantity, and good in quality, as the constitution of the parent can produce, as the following case proves:

I attended a lady twenty-four years of age, a delicate, but healthy woman, in her first confinement. The labour was good. Every thing went on well for the first week, except that, although the breasts became enlarged, and promised a good supply of nourishment for the infant, at its close there was merely a little oozing from the nipple. During the next fortnight a slight, but very gradual increase in quantity took place, so that a dessert spoonful only was obtained about the middle of this period, and perhaps double this quantity at its expiration. In the mean time the child was necessarily fed upon an artificial diet, and as a consequence its bowels became deranged, and a severe diarrhoea followed.

For three or four days it was a question whether the little one would live, for so greatly had it been reduced by the looseness of the bowels that it had not strength to grasp the nipple of its nurse; the milk, therefore, was obliged to be drawn, and the child fed with it from a spoon. After the lapse of a few days, however, it could obtain the breast-milk for itself; and, to make short of the case, during the same month, the mother and child returned home, the former having a very fair proportion of healthy milk in her bosom, and the child perfectly recovered and evidently thriving fast upon it.

Where, however, there has been an early deficiency in the supply of nourishment, it will most frequently happen that, before the sixth or seventh month, the infant’s demands will be greater than the mother can meet. The deficiency must be made up by artificial food, which must be of a kind generally employed before the sixth month, and given through the bottle.

It is a supersized world out there, and most people are surprised to find that their idea of a single serving is actually two or three.

If you are into bells and whistles, there are food scales that are preprogrammed with nutritional information, as well as scales that will keep a running total of your daily food and nutrient intake for you. The only tools you really need, however, are a simple and inexpensive gram scale, dry and liquid measuring cups, and idea on reading food labels.

Among all of the mentioned tools, reading food labels seem to be the most effective way of determining the right kind of food to be bought in the supermarket. It lets you make sensible food selections. Through the “Nutrition Facts” section in a particular item in the grocery, you can identify the amount of serving sizes provided in that product.

With food labels, you can clearly understand the amount and kinds of nutrients that are provided in the item. Usually, it contains the information on saturated fat, sodium, total fat, fiber, and cholesterol amount “per serving.”

However, understanding and reading these food labels can be very perplexing. A typical consumer would definitely ask what those numbers mean and how it will affect her diet intake if ever she will religiously follow the serving guide as stipulated on the food label.

To further have a clear and more comprehensive understanding of the items stated in the food label, here is a list of things that you need to know:

1. Serving size

This is the primary item you will see in a food label.

The amount of servings stated in the food label refers to the quantity of food people usually consume. However, this does not necessarily mean that it reflects your very own amount of food intake.

Moreover, serving size determines the amount of nutrients that enters the body. This means that if you will follow strictly what the serving size is, you will obtain the same amount of nutrients according to the serving size that was given in the label.

For instance, if the serving size says one serving size is equal to 54 grams, that would mean you have to measure 54 grams and eat that and you have just eaten one serving. So to speak, the amount of nutrients stated in the food label is the same amount that has entered your body considering the fact that you have just eaten 54 grams.

However, if you have eaten everything, and the food label says that each pack is equivalent to 4 servings, you have to calculate the amount of nutrients that have entered your body. This means that if the food label says 250 calories per serving that means you have to multiply it to four to get the total amount of calories you have taken.

2. Nutrients

This refers to the list of available nutrients in a particular item. It is also where the nutritional claims of the product based on the recommended daily dietary allowance are stated. Usually, the nutritional amounts are based on both the 2,500-calorie diets and the 2,000 recommended dietary allowances.

In order to understand the numeric value of each item, you should know that the “% daily value” that the food label indicates is actually based on how a particular food corresponds to the recommended daily dietary allowance for a 2,000 calorie.

If in the event that you have purchased an item that has a dietary allowance different from the 2,000-calorie diet, you just have to divide the stipulated amount by 2,000 and you will be able to identify the “%daily value” for the nutrients.

3. Ingredients

This refers to the list of the ingredients that were used to manufacture the product. The listing is usually arranged from the main ingredients that have the greater amount by weight up to the smallest quantity. This simply means that the actual quantity of the food includes the biggest quantity of the main ingredient or the first item and the minimum amount of the very last ingredient.

4. Label claim

This refers to the kinds of nutritional claims of a particular food item. For instance, if an item says it is sodium-free, it has less than 5 milligrams per serving or a low fat item actually contains 3 grams of fat or less.

Indeed, reading food labels can be very tedious and confusing. Nevertheless, once you get the hang of it, it would be easier for you to watch your diet because you can already control the amount of food that you take.