‘What are all those things running in Startup on your computer? If you don’t recognize the file names, get a utility that will tell you what they are. Then you can disable those programs that don’t need to start when Windows loads.’

http://www.marthas-web.com/whats-running.htm

We’re still in need of recipes, info and project ideas from all you wonderfully talented guys and gals - got a website? post it here ! We’re looking to exchange links with others that enjoy gardening, needlepoint, herbal medicine, making soap, candles, body scrubs and creams….quilting, - what’s your specialty??

Pam

Missouri Crafters 

Four Thieves: Historic Anti-Plague Remedy

by Ingrid Naiman

During the dreadful years of the Black Death, a few people found the way to survive the plague that was decimating the population. Among the more colorful of these were four thieves from Marseilles who while plundering for treasures protected themselves with garlic and a concoction of herbs extracted in vinegar. The tale is a fascinating exploration of herbal lore, but there are so many versions of the story that it is up to you to choose which to believe.

Nostradamus, 1503-1566, was a famous doctor and prophet who not only survived the plague but cured many others with what came to be known as the famous “rose petal pills.” In fact, we do not know very much about the lozenges. They might have included rose hips, a rich source of natural vitamin C, as well as sawdust from green cypress, iris of Florence, cloves, odorated calamus, and perhaps some lign-aloes. Nostradamus owned a perfume manufacturing enterprise, which in his time meant distillation of plants to make essential oils. People who worked in these facilities did not succumb to the plague . . . and we are just now emerging from our skepticism in such a way as to enable us to understand what is so effective about these highly concentrated aromatic oils.

This formula is so popular in herbal circles that some people have organized “Four Thieves” parties where groups of people produce big batches of the formula during times of epidemics. There are, as one might imagine, many versions of the formula, all, of course, claimed to be authentic.

The famous French aromatherapy doctor, Jean Valnet, has two recipes in his book. He claims the original recipe was revealed by corpse robbers who were caught red-handed in the area around Toulouse in 1628-1631. His story is the more credible of the many one can find. Given the virulence and deadliness of the plague, the judges were astonished by the indifference of the thieves to contagion. Valnet quotes the archives of the Parliament of Toulouse:

During the Great Plague, four robbers were convicted of going to the houses of plague victims, strangling them in their beds and then looting their dwellings. For this, they were condemned to be burned at the stake, and in order to have their sentence mitigated, they revealed their secret preservative, after which they were hanged.

Given the source, I choose to believe the Valnet account, but there have obviously been many spins of the tale. Here is the recipe stated to be the original:

Original Recipe for Four Thieves Formula
3 pints white wine vinegar
handful wormwood
handful meadowsweet
handful juniper berries
handful wild marjoram
handful sage
50 cloves
2 oz. elecampane root
2 oz. angelica
2 oz. rosemary
2 oz. horehound
3 g camphor

Dr. Valnet has a variation of his own described as an antiseptic vinegar:
Marseilles Vinegar or Four Thieves Vinegar
40 g. greater wormwood, Artemesia absinthum
40 g. lesser wormwood, Artemesia pontica
40 g. rosemary
40 g. sage
40 g. mint
40 g. rue
40 g. lavender
5 g. calamus
5 g. cinnamon
5 g. clove
5 g. nutmeg
5 g. garlic
10 g. camphor (do not use synthetic camphor)
40 g. crystallized acetic acid
2500 g. white vinegar

Instructions: steep the plants in the vinegar for 10 days. Force through a sieve. Add the camphor dissolved in the acetic acid, filter. Valnet says this remedy, i.e., his formula is useful in the prevention of infectious diseases. He says to rub it on the face and hands and burn it in the room. It can also be kept in small bottles that are carried on the person so that the vapors can be inhaled. Dr. John Christopher had a slightly different story and a variation of the formula that is clearly American, not French. His “Four Thieves” story is that there was a man named Richard Forthave who developed a remedy for the plague that was marketed under his name, a name which was corrupted to “Four Thieves.” There might indeed have been grave robbers who used this remedy to protect themselves while they divested corpses of treasures they would no longer need. The King of France had the thieves arrested and they bought their freedom with the remedy they had been using. Thus, the remedy did not fall into obscurity and has been used for centuries since to protect against contagion.

Dr. John Christopher Plague Formula
8 parts apple cider vinegar
5 parts glycerine U.S.P.
5 parts honey
2 parts garlic juice, fresh
2 parts comfrey root concentrate*
1 part wormwood concentrate
1 part lobelia leaf and/or seed concentrate
1 part marshmallow root concentrate
1 part oak bark concentrate
1 part black walnut bark concentrate
1 part mullein leaf concentrate
1 part skullcap leaf concentrate
1 part uva ursi, hydrangea, or gravel root concentrate
Mix the ingredients well!

*Due to new restrictions on comfrey for internal use, it is suggested that slippery elm be substituted for this ingredient.

How to make the concentrates:

Each concentrate should be made individually. Start by soaking the herb for four hours or more in enough distilled water to cover it completely. After soaking, add more distilled water so that the total added equals 16 oz. (.5 liter) water per 4 oz. (113 grams) herb. Use a multiple of these amounts for a larger quantity of formula. Using these amounts approximately one gallon (3.75 liters) of the formula will be produced. After adding the appropriate amount of distilled water to the soaked herb, simmer the herb on very low heat in a covered pan or double boiler for thirty minutes. Then strain the liquid into a clean pan. Put the liquid into a double boiler or on very low heat (uncovered) and simmer (steam) it down to one fourth of the original volume (4 oz. 1256 ml). Only after all ingredients have been prepared should the liquids be mixed. Do not use aluminum, Teflon, or cracked porcelain. Glass, corning ware or stainless steel or whole porcelain are best. Dosage: 1 tsp. 3 times a day; or 1 tablespoon every 1/2 hour if infected.

Here is another version, much simpler to make, offered by one of my colleagues, Karen Vaughn, Licensed Acupuncturist and Herbalist.

1 pint unpasteurized apple cider vinegar
5 drops rosemary oil
5 drops oregano oil
5 drops lavender oil
5 drops sage oil
5 drops peppermint oil
5 drops clove oil
4 drops lemon oil
3 drops black pepper oil
1 drop capsicum oil
1 head garlic finely diced
3 oz ginger finely sliced
4 oz echinacea tincture

CHOCOLATE NUT TARTLETS

These tartlets feature three kinds of caramelized nuts and chocolate in
a tender buttery crust–irresistible

!!

Preparation time: 45 min Baking time: 16 min
Yield: 36 tartlets

Crust Ingredients:
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 egg
1 teaspoon almond extract

Filling Ingredients:
1/2 cup mini real semi-sweet chocolate chips
3/4 cup powdered sugar
1/3 cup LAND O LAKES® Butter
1/4 cup dark corn syrup*
3/4 cup coarsely chopped cashews, almonds and/or pecans

Topping Ingredients:
Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at
medium speed until mixture forms a dough.

Press 1 level tablespoon crust mixture onto bottom and up sides of 36
ungreased mini muffin pan cups. Bake for 11 to 13 minutes or until edges
are lightly browned. Remove from oven; sprinkle 1/2 teaspoon mini
chocolate chips into each crust. Set aside.

Combine 3/4 cup powdered sugar, 1/3 cup butter and corn syrup in 1-quart
saucepan. Cook over medium heat, stirring constantly, until mixture just
comes to a boil (4 to 5 minutes). Remove from heat; stir in nuts.

Spoon 1 level teaspoon filling mixture into each crust. (Do not over
fill.) Bake 5 minutes. Remove from oven; cool in pan 5 minutes. Run
sharp knife around outside of crusts to loosen tarts. Remove tarts from
pans; cool completely. Sprinkle with powdered sugar.

*Substitute light corn syrup.

Recipe Tip
If filling becomes thick between baking batches of tartlets, reheat
filling over low heat. (Do not allow filling to boil when reheating.)

Recipe Tip
The yield will increase to 42 tartlets, if when measuring each mini
muffin cup holds less than 2 tablespoons water.

Nutrition Facts (1 tartlet): Calories: 120, Fat: 7g, Cholesterol: 15mg,
Sodium: 60mg, Carbohydrates: 15g, Dietary Fiber: 0g, Protein: 2g

DOUBLE CHOCOLATE DROPS

Bittersweet and semi-sweet chocolate are blended in this rich, fudgy cookie.

Preparation time: 20 min Baking time: 8 min
Yield: 3 dozen cookies

Cookie Ingredients:
1 cup bittersweet chocolate chips
1/4 cup LAND O LAKES® Butter, melted
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup mini real semi-sweet chocolate chips
1/4 cup all-purpose flour
1/2 teaspoon baking powder

Frosting Ingredients:
1 cup mini real semi-sweet chocolate chips
2 teaspoons shortening
Slivered almonds, toasted, chopped, if desired

Place 1 cup bittersweet chocolate chips in small microwave-safe bowl.
Microwave on HIGH (100% power), stirring once, until melted and smooth
(1 to 1 1/2 minutes). Set aside.

Combine melted butter, sugar, eggs and vanilla in large bowl. Beat at
medium speed until smooth. Add melted chocolate; continue beating until
smooth. Reduce speed to low; add all remaining cookie ingredients. Beat
until well mixed. Cover; refrigerate until firm (2 hours or overnight).

Heat oven to 350°F. Drop dough by teaspoonfuls, 2 inches apart, onto
greased cookie sheets. (Refrigerate remaining dough between batches.)
Bake for 8 to 9 minutes or until just set. Cool 2 minutes; remove from
cookie sheets. Cool completely.

Place 1 cup mini chocolate chips and shortening in small microwave-safe
bowl. Microwave on HIGH(100% power), stirring once, until melted and
smooth (1 to 2 minutes). Frost cooled cookies. Sprinkle with chopped
almonds, if desired.

Nutrition Facts (1 cookie): Calories: 110, Fat: 6g, Cholesterol: 15mg,
Sodium: 20mg, Carbohydrates: 14g, Dietary Fiber: 0g, Protein: 1g
13894 © 2007 Land O’Lakes, Inc.

CRANBERRY CHOCOLATE CHIP BISCOTTI

A flavorful cranberry, orange and chocolate chip biscotti made easy with
the use of a packaged muffin mix.

Preparation time: 20 min Baking time: 43 min
Yield: 36 biscotti

Biscotti Ingredients:
1 (16.4 to 18.25-ounce) package chocolate chip muffin mix
3/4 cup all-purpose flour
1/2 cup LAND O LAKES® Butter, melted
2 eggs
1/2 cup sweetened dried cranberries, chopped
2 teaspoons freshly grated orange peel

Glaze Ingredients:
1 cup powdered sugar
2 tablespoons orange juice

Heat oven to 350°F. Combine all biscotti ingredients in large bowl. Beat
at medium speed until well mixed.

Divide dough in half. Shape each half into 13-inch long log. Place logs,
4 inches apart, onto ungreased cookie sheet. Bake 25 minutes. Remove
from oven; cool on cookie sheet 15 minutes.

Reduce oven temperature to 325°F. Cut each log into 1/2-inch diagonal
slices with sharp knife. Place slices onto same cookie sheet, cut-side
down. Bake 10 minutes. Turn slices over; continue baking for 8 to 10
minutes or until lightly browned. Cool completely.

Combine powdered sugar and orange juice in small bowl; mix well. Drizzle
over cooled biscotti.

Nutrition Facts (1 biscotti): Calories: 120, Fat: 5g, Cholesterol: 20mg,
Sodium: 115mg, Carbohydrates: 17g, Dietary Fiber: 1g, Protein: 2g
13895 © 2007 Land O’Lakes, Inc.

MINT BROWNIE TREES

Decorate these festive trees with a drizzle of frosting.

Preparation time: 20 min Baking time: 16 min
Yield: 65 brownie trees

Brownie Ingredients:
1 (18.3 to 21-ounce) package brownie mix
1/2 cup LAND O LAKES® Butter, melted
1/4 cup water
2 eggs

Frosting Ingredients:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons LAND O LAKES® Butter, softened
1/2 teaspoon peppermint extract
2 to 3 drops green food color
Decorator silver dragees, if desired

Heat oven to 350°F. Line 15×10x1-inch jelly-roll pan with aluminum foil,
extending foil over edges. Spray with no-stick cooking spray; set aside.

Combine all brownie ingredients in medium bowl; mix well. Spread batter
into prepared pan. Bake for 16 to 22 minutes or until brownie begins to
pull away from sides of pan. (Do not over bake.) Cool completely.

Carefully remove brownie from pan by lifting ends of foil; place onto
large cutting board. Cut brownies lengthwise into 3 equal strips. Gently
separate strips. Cut each strip into triangles, measuring 1 1/2 inches
at the base.

Combine all frosting ingredients except silver dragées in small bowl.
Beat at medium speed until creamy. Place frosting in resealable plastic
food bag. Cut a small tip from corner of food bag. Pipe frosting
diagonally onto triangles to decorate. Place 1 silver dragée at top of
tree, if desired.

Nutrition Facts (1 brownie tree): Calories: 70, Fat: 3.5g, Cholesterol:
15mg, Sodium: 45mg, Carbohydrates: 10g, Dietary Fiber: 0g, Protein: 1g
13896 © 2007 Land O’Lakes, Inc.

CHOCOLATE & CARAMEL DRIZZLED BARS

These bars feature melted caramel and bittersweet chocolate drizzled
over a cookie crust.

Preparation time: 20 min Baking time: 25 min
Yield: 72 bars

1 cup LAND O LAKES® Butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 cup pecans, toasted, finely chopped
12 caramels, unwrapped
2 tablespoons LAND O LAKES™ Heavy Whipping Cream
2 (1-ounce) squares bittersweet baking chocolate, chopped
1 teaspoon shortening
1 to 2 tablespoons large crystal salt or large crystal sea salt

Heat oven to 350°F. Line 13×9-inch baking pan with aluminum foil,
extending foil over edges. Set aside.

Combine butter, sugar, egg and vanilla in large bowl. Beat at medium
speed until creamy. Reduce speed to low; gradually add flour, beating
well after each addition. Stir in pecans.

Press dough evenly, with floured hands, onto bottom of prepared pan.
Bake for 25 to 27 minutes or until lightly browned. Cool 10 minutes.
Carefully remove bars from pan by lifting ends of foil; place onto large
cutting board. Immediately cut into 36 bars; cut each bar diagonally
into triangle shape. Cool completely.

Combine caramels and whipping cream in 1-quart saucepan. Cook over low
heat, stirring occasionally, until melted and smooth. Drizzle caramel
mixture over cooled bars.

Combine chocolate and shortening in 1-quart saucepan. Cook over low
heat, stirring occasionally, until melted and smooth. Drizzle chocolate
over caramel on bars. Immediately sprinkle with salt.

Recipe Tip
To toast pecans, place into ungreased shallow baking pan; spread out
evenly. Bake at 350°F. for 4 to 6 minutes, stirring once, until lightly
browned. Cool completely.

Nutrition Facts (1 bar): Calories: 70, Fat: 4.5g, Cholesterol: 10mg,
Sodium: 170mg, Carbohydrates: 6g, Dietary Fiber: 0g, Protein: 1g
13857 © 2007 Land O’Lakes, Inc.

Animal Dosages
Animals vary dramatically in size and shape. One species of the same age can be very different from another. The most effective and safest way to dose animal is by weight. After all, we want to adjust their dosages by how much their metabolism can handle and the surest way to do so is by weight. Simply make a fraction and put the animal’s weight over 150 pounds. Look at the following examples and I am sure they will clarify what I am saying.

If a dog’s weight is 10 pounds, then you would give the dog 1/15 of the adult dosage. If a horse’s weight is 1500 pounds, then you would give the horse 10 times the adult dosage.

REFERENCES:
DR. RICHARD SCHULZE’S NATURAL HEALING CRUSADE VIDEO SERIES -
Volume No. 8 (2): Healing Animals with Herbs.
Sam Biser’s Save-Your-Life Herbal Video Collection: Dr. Richard Schulze’s “Incurables” Program - User’s Manual/Copyright 1995 - Rev. 1.01/Appendix J -
How To Cure Deathly-Ill Pets With Herbs And Natural Healing/pgs. 536 - 575.

CORNING GAME MEATS
You can corn venison, antelope, moose, bear or beef with the same corning method. It makes all of these meats plain good eating. People who will not eat wild meats may like them corned, as corning takes out the musky wild flavor and tenderizes the toughest wild meats. A good piece of round is wonderful corned, but even less desirable cuts of meat like the brisket can
be corned.

To make 6 gallons of corning liquid:
3 pounds (6¾ cup) salt
10 ounces (1¼ cup) sugar
2 ounces sodium nitrate
½ ounce sodium nitrite
3 level teaspoons black pepper
3 level teaspoons ground cloves
6 bay leaves
4 level tablespoons mixed pickling spice

For onion flavor, add one medium sized onion, minced. For garlic flavor, add four garlic cloves, minced. Put the ingredients into a pickle crock or glass jar and add enough water to make a total of 6 gallons, including the ingredients. The container should be covered. The ideal temperature for corning meat is about 38 °F. Higher temperatures need not affect the end result of the corning process at all, if, for every 15 degrees of temperature above 38 °F you add one-third more salt. At 83 °F add 3 pounds more salt, making a total of 6 pounds of salt.

Place meat into the liquid. Put a heavy plate on meat; weight the plate, if necessary, to keep meat below pickle brine. Leave the meat in corning liquid for 15 days. On the fifth and 10th days, stir the liquid well, remove the meat and put it back so the bottom piece is on top. After the 15th day remove the meat.  Use what you want immediately, and store the balance in a cool place refrigerated at 38 °F. It is recommended that after meat is removed from the corning liquid it should be cooked and consumed within one week or frozen for up to one month.  The meat at this stage has a grayish pink color. When cooked, corned meat changes to the characteristic pink color associated with a cured product.

To cook, place the corned meat in a pan with a cover. Add cold water to cover meat. Bring to a boil and remove the scum from the water. Reduce the heat and simmer for about five hours or until tender. Season to taste and serve as the main meat dish.