The 12 Commandments of Health

Quoted from the book Old Age Deferred by Arnold Lorand, M.D., 3rd edition, 1912 Carlsbad, Austria

He is considered to be a pioneer of modern geriatric medicine.

“Most of the evils that befall us in this world, including premature old age and early death, are, in our opinion, as we have often repeated, solely due to our own negligence; and to avoid such a fate we recommend the following precepts:

1.  To be as much as possible in the open air, and especially in the sunshine; and to take plenty of exercise, taking special care to breathe deeply and regularly.
2.  To live on a diet consisting of: meat once a day, eggs, cereals, green vegetables, fruit, and raw milk of healthy cows (as much as the stomach will permit); and to masticate properly.
3.  To take a bath daily; and in addition, once a week or once every two weeks, to take a sweat bath (if the heart can stand it).
4.  To have a daily action of the bowels; and in addition to take a purgative once a week if there is any tendency to constipation.
5.  To wear very porous underwear, preferably cotton; porous clothing, loose collars, light hat (if any), and low shoes.
6.  To go to be early, and to rise early.
7.  To sleep in a very dark and very quiet room, and with a window open; and not to sleep less than six to six and one-half hours, or more than seven and one-half, and for women eight and one-half hours.
8.  To have one complete day’s rest in each week, without even reading or writing.
9.  To avoid mental emotions, and also worries about things that have happened and cannot be altered, as well as about things that may happen.  Never to say unpleasant things, and to avoid listening to such, if possible.
10. To get married; and if a widow or widower, to marry again, and to avoid sexual activity beyond the physiological limit, as also to avoid a total suppression of the functions of these organs.
11. To be temperate in the use of alcohol and tobacco, and also in the use of coffee or tea.
12. To avoid places that are overheated, especially by steam, and badly ventilated.  To replace or reinforce the functions of the organs which may have become changed by age or disease, by means of the extracts from the corresponding organs of healthy animals; but only to do this under the strict supervision of medical men who are thoroughly familiar with the functions of the ductless glands.”

This doctor’s Wikipedia page directly contradicts what I have just taken from his book—not simply distorting his assertions, or cherry-picking quotes—by saying that this doctor promoted a vegetarian diet.

Arnold Lorand – Wikipedia

Co-Creating Abundance

No politics or unpleasant ponderings this post, I promise!

Just some homesteady happy snaps and a well wishing for a wonderful weekend. 🙂

A sea of sweet potatoes soon to be harvested.

Mexican tarragon—an attractive replacement for French tarragon that does much better in the South.

Drum roll, please, for this next rare shot . . .
A Skittles sighting!

Our barn cat, Skittles, who we see about once a week and lives mostly in the trees.

Mystifying mushrooms! These are quite common, honies (armillaria tabescens) claimed to be good by a good many foragers, but we haven’t tried them yet, because my mushrooming buddy and her husband got wretchedly ill on them once.
Oops, I promised no unpleasantries. 😉

Buttercup paying homage to the pack leader, Tori, she does this multiple times a day.

I suppose these next snaps might be unpleasant to some, sorry! I do get that, I felt that at first too, but I was gradually desensitized as I realized how much economic sense it makes, what an amazing skill it is, and especially how magically delicious it is.

Always an attentive audience at slaughter time.

Our favorite foraging expert who we forayed with nearby this past spring has a great new website all about medicinals. Here’s a short podcast about it, and reminding me that now is the time I should be collecting some goldenrod before winter! Medicine Man Plant Co

Healing properties of medicinal plants

New Thoughts on Old Age

We’ve been at this about a decade now, learning by trial and error. Because of a major health crisis in the family, I’ve been introspecting even more than usual these days. That’s why I haven’t been posting much lately.

I thought it high time to deeply consider what our own health futures might hold, Hubby and I, while we are not under the immediate duress of old age and poor health. Health is one of the main reasons why we committed to this homesteading lifestyle. Other reasons are political, esthetic, quality of life and, for me at least, a sense of urgency to hold on to something precious for future generations—nature—before it slips completely from our lives.

Tumeric flowering, didn’t know they do that!

Watching the impact of the Scamdemic not only on the economy, but also on our ‘health care’ system has demonstrated unequivocally that, despite the challenges and hardships, we’ve made the right choice.

Our ‘health care’ system, which is actually a disease promoting system, is beyond hope, in my estimation. (This one’s surely gone viral by now, but in case you haven’t seen it yet, it’s brilliant!)
The DEVOLUTION of covid vaccine efficacy

I truly believe the only way out of the mess this country has become is by reclaiming our natural rights back from the government.

However, that first means reclaiming our natural responsibilities—those ‘unpleasant’ aspects of life we’ve come to outsource to the government (and their corporate partners in crime) in the first place, which has made it ridiculously powerful, as all governments (and their co-conspirators) are wont to be.

We are trying to accomplish that by first demonstrating to ourselves, and then hopefully to others, that such a thing is possible, and also desirable.

But what if, due to our increasing age, we had to choose?
Limited strength, mobility issues, cognitive decline, all are serious potential threats to our continued lifestyle here.

Considering this I’ve made a few lists, ranking our current activities against future realities based on: Required inputs, health impact, pleasure principle, and bang for the buck.

It isn’t pleasant. I don’t want to give up any of it, ever! Bees, chickens, pigs, sheep, goats, veggie garden, fruit orchard . . . .
But, here goes.

  1. Kombucha, no caveats, it stands alone. If you can make tea you can make kombucha. It’s healthy, it’s fun, it’s delicious. Hubby no longer drinks beer or soda thanks to this amazing beverage, better for health and finances for us, and far better for the environment too, with almost no waste.
  2. Sourdough bread, and already we have caveats. I know loads of folks think they are gluten intolerant; I used to think I was too. Grains properly prepared are nothing like most store-bought breads, for health and taste. Around these parts you can’t even find good bread. In other locales you may be able to find it, but I’d guess the prices are scary. Making your own sourdough bread is time consuming, but it’s not difficult. Same goes for sourdough cookies, brownies, pizza crusts, etc. And, let’s face it, gluten-free products are not tasty, so there’s some extra incentive.
  3. Raised garden beds, and more caveats. Starting to garden at an advanced age is probably not going to be too successful. Of all we do here it claims the prize of Most: most expensive, most labor intensive, most greatest learning curve, most unreliable results. Still, I love it! So, continuing to garden with some foresight and adjustments is perfectly doable. I insist!

That short list makes me sad. It’s the bare bones and I hope such sacrifices will never be required of us—no more chickens, goats, big dogs, great big garden?!

I don’t even want to consider it, but there it is.

Tori surveying the gopher damage. Bad rodents!

There are also many projects still on my list to successfully accomplish, which are in trial and error mode now. Like making all our own body care and household cleaning products and herbal medicines. Hubby has future hopes of making furniture, if his current to-do list will ever allow it. No time for poor health here!

So, another short list is in order. The three things, in addition to those above, that I hope and pray we never get too old for:
1. Bees — not even for the honey necessarily
2. Chickens — they are easy enough to manage, but they attract predators
3. Goats — mostly for the cheese making, but they’re pretty good company too

And the three things we would most likely not be able to continue into old age:
1. Slaughtering — tough work, no doubt about it
2. Orchard — even established ones are a lot of work
3. Pigs — high maintenance, yes, but so delicious

We have no intention of ever rejoining urban life. And as far as intentions go, avoiding nursing homes and hospitals is right at the top of that list as well.

Thanks, Decker https://dispatchesfromtheasylum.com/ for sharing this good one!

I’d love to read any comments on how you’ll be avoiding the hospitals and nursing homes too! And, are you sick of ‘civilization’ yet?!

Homestead Happenings

Sanity still reigns on the wee homestead and I thought maybe a few of y’all might need a decent dose of it during these crazy dog days of summer amidst continued global chicanery.

The garden looks more like a jungle, but there is a method to the madness. Mostly it’s called ‘too hot to bother’. Still, it looks better than it ever has this time of year (which is saying very little) so I’m proud of a few things worth sharing.

The pigs are eating well off the luffa, which does so well here it actually out-competes the grasses. I wish we liked to eat it too, but I do use the sponges. It’s widely consumed in some cultures, so I might keep trying recipes to see if anything can improve its very bland taste. Plus, the bees love it, so it’s definitely a keeper.

We’re pretty limited on the veggie harvest this time of year, which means eating okra almost daily. I’m really not a big fan and it’s not even a fun one to harvest. It’s prickly and the fire ants scout every inch of it waiting to fall into your gloves or onto your thighs as you cut the spears. Its only redeeming qualities, if you ask me, are that it thrives in the heat and the flowers are pretty.

It’s our first harvest of scuppernong grapes and I’ll soon be making some wine and jelly. I’m kind of sick of canning, after all the pickles and having tried several new canning recipes this year, but I must find the grit somewhere and get back to it. For my latest experiments we’ll soon be tasting pickled watermelon rind, melon butter, and some exotically flavored cucumbers. That’s in addition to all our usual staples of pickles and salsas and sauces.

Green scuppernongs, yum!

I’ve also made poke wine! It tastes pretty weird, but is supposed to be an excellent medicinal, so I thought it would be good to have on hand this winter. Despite popular hype, poke berries are not poisonous. Well, not exactly anyway. The seeds inside the berry are poisonous if chewed. You must extract the juice or swallow the berries whole.

Buttercup decorated with Poke berry splotches 🙂

Our pear harvest was quite small this year, but those will be processed soon too, into cider and preserves. My favorite, figs, have been doing better after a couple years of total failure. Too bad we eat them too fast to preserve them!

I’ve settled into a nice routine with milking our goat Summer and am extremely pleased with the cheeses I’ve been making. It took some getting used to, fitting it all into a workable new plan, after making mostly large-batch cheeses for several years. I’m using only traditional methods now too, so no more expensive cheese cultures to purchase.

Organizing seeds and preparing the fall plantings are also in high gear. It’s a real challenge in 90+ degree temps to be considering the cool season crops. I’ve got some started indoors under lights and my direct sow method amounts to throwing a variety of seeds in the ground every week, waterIng liberally, and keeping fingers crossed. Usually, eventually, some seedlings get brave and make an appearance and if we’re lucky, will produce something before the first frost.

Handy Hubby’s still rockin’ the new utility room and it’s already looking fabulous! It’s been a 100% DIY project for him and he never fails to impress. Once done I’ll give him a proper staging and big kudos post.

Well, that’s all folks, thanks for visiting!

Poke Fear & Irrational Science

In its typical, now routine, fashion ‘science’ comes to save the day and leads everyone astray.

Once upon a time they desperately wanted us to fear cannabis, so they fudged some data to make it look like not only is marijuana a ‘gateway drug’ but it will kill all your brain cells and transform you into a moronic, lethargic two-ton-Tessy with crossed eyes.

Sassafras, that most delicious natural ingredient that used to make up root beer and was enjoyed by our ancestors for centuries—science data decided it’s a carcinogen and it gets stripped from the marketplace for half a century. Then the data decides, oops, nevermind. Then they decide it makes an awesome illegal street drug known by “Ecstasy” aficionados as “Sass” and it’s then highly processed active ingredients are exploited by twisted chemists and greedy marketers and pushed on curious kids around the world. Thanks, again, Science!

So, forgive me when I heard for the first time the panicked cries about the poisonous pokeweed I had to roll my eyes a little. I heard repeated the usual crazy as I tried to research it myself—the ranchers trying in vain to eradicate it permanently before it kills all their cattle; the dying children whose dumbass parents didn’t perform the proper ceremonial procedures before consuming; the dead chickens who consumed the poisoned berries, etc. All nonsense. We’ve never had a chicken or any other animal fall ill from this ubiquitous ‘weed’. The four-legged show no interest in it and the birds, wild and domesticated, love the berries at the end of summer when little else is available for them.

And, it is the most delicious green I’ve ever tasted, no exaggeration.

I’m not alone in my palate preferences.

“For many, getting a springtime poke-sallet fix was indeed a psychological if not necessarily a medicinal shot in the arm. Azzie Waters remembered a saying by ‘old Doc McClain’ of Marble Hill, Georgia, who declared that ‘if you’ll eat one good mess of poke sallet in the spring of the year, you won’t have typhoid fever.” (Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking by Joseph E. Dabney, p. 263)

It’s simply miraculous our ancestors managed to survive at all before the Great Age of Scientism came to our collective rescue! Though I do suspect back in the day folks knew better where to draw that very fuzzy line between science and politics. Yet more crucial life skills lost to Progress.

As for the ‘proper ceremonial procedures’ I’m referring to the often repeated ‘requirements’ of fully boiling the greens three times, rinsing them and changing the water each time before consuming. I tried this, wanting to give these nincompoops the benefit of the doubt, knowing full well this had to be overkill. Simple logic told me there’s no way mountain folk would waste that much time and resources, hauling huge pots of water, burning all that fuel, and still consider these greens such a great Spring treasure. My hunch was correct, considering the mess of greens that resulted was the equivalent of green soup with hardly a solid piece of green remaining. Clearly that’s not what all the Southern old-timers rave about.

A bit more research and I’d bet only one parboiling is necessary. But, I’ve been giving it two, just to be on the safe, but still delicious, side. From there it can be used just like spinach and the taste is far better. Traditionally it was popular to fry it in bacon grease or coat it in cornmeal and deep fry it like okra.

Tonight we’ll be enjoying it smothered in homemade Mexican queso. Mmmmm. 🙂

Germs for Nincompoops

It’s so funny when we get shocked looks for things like making ‘cracklin’ here on the wee homestead. “What’s cracklin’?” That’s pork rinds, chicharron, in Spanish, but they rarely know those either.

Once explained: Well, it’s basically the skin’s connective tissue from the hog after the lard has been boiled off,” then you get the squished nose ‘ew, gross’ face to welcome your educational efforts, like you’ve just invited them to eat dog shit with chocolate syrup.

Invariably these folks are pro-vaccine, amazing leap of logic that this is.  List for them what’s in a vaccine—things like human fetal tissue, animal DNA, formaldehyde, aluminum, mercury and no such ‘gross face’ appears.  Miraculous!  To eat such weird ingredients as animal tissue is apparently disgusting, but to inject it, plus the added toxic chemical soup directly into your body with a needle is legitimate advanced science.

So, what humans have been doing for countless centuries is gross and backwards, but what science has been doing for a few generations is the pinnacle of refined intellect.

Come on!

The Germ Theory Hoax, Alfa Vedic Podcast:
https://youtu.be/gZ3bL23bsiQ

Bad Vibes, Good Germs, Slow Pokes & Silly Questions

How is it in that in ‘Germ Theory’ bad germs are considered highly contagious but good germs don’t spread at all?

The Foundations and Flaws of Viral Theory

Which came first, the plagues or the tyranny?

“Plague justified the rules that kept a person in her place. . . . We’ve seen how plague became the reason, just like terrorism today, for social regulation, for saying how children must behave, for taking a worker’s right to choose what work he wanted, for deciding which of the poor are worthy of help and which are just wastrels. Plague enforced frontiers that were otherwise wonderfully insecure, and made our movements and travels conditional. It helped to make the state a physical reality, and gave it ambitions.” ~ Michael Pye, The Edge of the World

In the ten Stages of Genocide where are we now?

Why are the Covid non-compliant called selfish when it’s the vaccine pushers who are rushing science so they can return faster to their personal pursuits of pleasure?

Actually I have asked more than one person to do one thing—their own independent research—and I’ll keep asking.

Hat tip to Dispatches from the Asylum for posting this highly relevant quote:
“In keeping silent about evil, in burying it so deep within us that no sign of it appears on the surface, we are implanting it, and it will rise up a thousand fold in the future. When we neither punish nor reproach evildoers, we are not simply protecting their trivial old age, we are thereby ripping the foundations of justice from beneath new generations.”
― Aleksandr I. Solzhenitsyn, The Gulag Archipelago 1918–1956

Easy-Peasy 2020

Relatively speaking, we had an excellent year. I’m not the type to gloat, really. It comes as no surprise to me at all that my experience is pretty much the polar opposite of most folks most of the time. I accepted that ages ago and prefer to think I’m perfecting this ‘gift’ bit by bit, year by year.

Following are some highlights, some whys and hows and so forth, not meaning to boast or give advice, but rather to contrast previous years with my rosy 2020 perspectacles.

I perfected sourdough bread. I’ve been getting failures regularly for years without understanding why and thanks to one farm friend and her new guru, Elaine Boddy, I got the bitch slap needed to learn I was doing it ALL wrong. Not only was I making it infinitely more difficult than it had to be, I had a flabby starter and was creating needless waste. We’ve entered into higher consciousness sourdough on the wee homestead, praise be.

She doesn’t just make it look easy, she actually makes it easy.

I have also become a Kombucha master. Really, a master. It’s easy to say that for a number of reasons, but especially because so few folks drink it around here, or like it once they try it, that it’s in the realm of ‘acquired tastes’ and only needs to appeal to Hubby, and two nearby friend-aficionados. I’ve been working on signature blends for months, using seasonal herbs and fruits, have Kombucha vinegar in a few flavors and am now aging Kombucha champagne. It’s the funnest thing ever. Or, I’m just a real geek like that.

Of course, no one becomes master without help, and in Kombuchaland, this is Scripture:

Even funner than making cheese and much easier too.

Three great gardening successes overshadow the multiple failures—like a second year of sweet potato perils and a fourth year of melon miseries. I leave those to ponder in an upcoming post. For now, it’s Cranberry hibiscus, Blue coco beans and Trombetta squash. I really can’t praise them enough and they were prolific and worry-free and I can’t wait to plant them again in profusion.

But I once said that about the sweet potatoes and the melons, so I’ll shut up now.

Trombetta squash, delicious as summer or winter squash, we have one still standing in the kitchen waiting to be enjoyed.
It’s the sepals that are most popular for tea-making with the Thai red Roselle, aka cranberry hibicus or rosella.
Still eating these six months later and a second crop of volunteers came back at the end of summer.
All the wild grapes and pears we’d harvested and processed and froze in preparation for wine and cider-making were spoiled, because Hubby accidentally turned the deep freezer off. His one big dumb move of the year, pretty mild, relatively speaking again.

Extra-special mention goes of course to the best news of the year, Hubby’s layoff-rebranded early retirement, a somewhat unexpected miracle that has improved my reality already in very unexpected ways. Sometimes the true weight of a burden isn’t fully realized until it’s lifted.

I think he prefers his current working conditions.
Pretty certain it will take him a while to get sick of us, but just in case, there’s always the sourdough.

I knew he’d take over most of my animal chores leaving me more time in the garden and the kitchen, where I most prefer to be. And that he’d build more and relax more and check off items on the to-do list at a more satisfying pace. We’ve added two large asparagus beds, coop 3.0 has raised the bar once more in poultry housing, the orchard looks positively professionally and my promised potting shed is in the planning phase finally.

What I had not expected was how good all of that would feel and that it would come so early and that he’d be so glad about it and that we’d be prepared enough for it to not miss the income much in the foreseeable future.

There’s incredible empowerment and peace of mind in preparing, and not just financially. It has gone in a single year from “Prepping” being something we heard mocked for a decade in the mainstream to now feeling like we were choosing wisely all along—not the easy road for sure, but the right road for us and the many others doing likewise.

And with that a wee bit of a boast.

And another. Still, mask-free, with no need or intention to alter that reality or any of the layers horse shit coming down the pipeline with it in future. Have I earned the right yet to say what I really think about these fucking vaccines? Decker, at Dispatches from the Asylum, says it best so far: vials of battery acid.

Just mark me down in your permanent ‘anti-vaxx’ file and if they send the goons to our house, warn them they’ll be given a good ole-fashioned goose chase. (hmm, bravado before breakfast, I must be feeling good!)

Food for thought for the New Year:

“Ignorantly worshiping our own being on the theater of the external world leads to pathological behavior and neurosis. We are ensnared and enslaved to the will of despots in all sorts of guises. We are wide open to irrationality, manipulation, mania and insanity. As parents often work to deliberately undermine our will and identity, the world’s leaders and misleaders use our psychic dissociation to their advantage. In fact, our estrangement from ourselves is the main reason for the rise of all tyranny. However, the deadly predicament ends the moment we heed the inscription at the Oracle of Delphi – “Gnothi Seuton” or Know Thyself. No other instruction is needed on the journey toward enlightenment.

Jesus Meets Jung: Religion vs. Psychology – michaeltsarion

True Sustainability

As the United Nations, Club of Rome, World Health Organization and various other international ‘public-private’ partnerships try to propagandize the world into their vision of “Global Sustainability” there are a number of crucial variables they’ve left out, which localities could capitalize on, if they were made aware of this potential.

For example, did you know there are salt mines all over place in this country? Salt was the basis of our first ‘trade markets’ — long before exotic spices of the Orient — salt was King of the World.

Salt was, well, worth its weight in gold, as the saying goes. Why do we import tea, the ‘native Americans’ might have queried of the mostly British expats settling here? There’s perfectly good tea all around you, can’t you see? And they might have made a few good jokes about that.

But salt? You’re going to import salt, too? What the bleep for?! That’s not even joke-worthy, that’s just a dumb-ass death sentence! You know it’s everywhere around here, right? And the gold y’all so covet, what’s that for, exactly? Y’all are really so very attached to your adornments, eh? Good choices there, give over your salt, so you starve, for gold, so you can pay your taxes. Brilliant system!

Here on the wee homestead we came inspired to see how long and far a road it is to self and community sustainability. We were thinking like most homesteaders, survivalists, etc., are thinking—food, water, energy. Obvious, these are crucial.

But what about the salt? That, along with the water, was the very first thing either robbed, buried, or tainted by the industrialist-minded settlers. Not the ones who came for a better life more aligned with their God and purpose, the ones who came expressly to profiteer for the pay-masters back home.

Long before our water and air were compromised, our people enslaved to the State and our ranges overrun with slave labor, our salt was “buried” by the Global Regulators. There are salt mines and primal (renewable, sub-surface geysers, essentially) water available all over this country.

That was known centuries ago! But go ahead and demonstrate your loyalty to the State, that tricked and enslaved your Great, Great Grandparents and before, by wearing that muzzle of submission and voting for your next tyrant.

Don’t care where your salt comes from? Next you don’t care where your water comes from, or your food comes from, or your energy, or anything else.

Line up, bend over, take your shot.

https://www.onlyinyourstate.com/texas/salt-mine-tx/

%d bloggers like this: