Читать книгу Edgar Cayce’s Quick & Easy Remedies - Elaine Hruska - Страница 55

Use about one-quarter of a pound to a pound-and-a-half of lean round steak, “ . . . diced about half an inch, no fat . . . ” (1419-2); “ . . . no portions other than that which is of the muscle or tendon . . . no . . . skin portions . . . ” (1343-2) “ . . . Preferably use the beef from the neck of the animal.” (975-5) “ . . . or the rump. This is the type of meat to be used to make the juice. More strength will be found in same.” (1899-1)

The amount of raw beef would depend upon how long and how often you intend to take the juice. “ . . . There will be enough in a pound {of beef} to last for two or three days . . . ” (461-1)

After you cut the meat in small chunks [“ . . . about the size of a good sized marble or the thumb . . . ” (461-1)], being careful to cut away all the fat, place the raw pieces—no water added, in order to make it a pure beef juice—in a glass jar that can be covered. Put the jar into a boiler or other stove-top container that is deep enough so that the water added to the pot will cover about one-half to three-fourths of the side of the jar. Cover the top of the jar, but do not seal it tightly. Set the jar on a cloth or a rack placed on the bottom of the pan to prevent the jar from cracking. Then boil the water for about two to four hours. (Option: You may instead place the meat in Patapar paper, tie a bowknot at the top, set the bag in water, and boil the meat. This will preserve the juice.)

The beef juice will build up and accumulate inside the jar during the boiling process. The juice is ready when no trace of pink remains in the juice itself when held to the light and the color is a rich brown. “ . . . cook it done, the meat, you see . . . then strain off, but don’t eat the meat—it isn’t good for a dog even! . . . ” (418-4) While straining off the juice (may be done with cheesecloth), you can also press the beef cubes or squeeze with tongs to extract any remaining fluid. Remove all traces of fat or tallow, which will solidify on top of the juice. Store the juice in a small container in the refrigerator or other cool place and toss out the worthless meat.

The juice should “ . . . be prepared {fresh} every three or four days . . . ” (855-1); one reading says, “ . . . never {keep it} longer than three days . . . ” (1343-2); another advises, “ . . . do not keep the same quantity—even in the ice box—over two days, but make fresh . . . ” (1658-1), while another says to make a fresh quantity “ . . . At least every other day . . . ” (2075-1) Several readings (for example, 667-8, 1419-2, 1509-1, 2642-1, and 2978-1) state that it should be made fresh each day. Beef juice should never be frozen in order to reuse it.

Take small sips several times daily (see Frequency of Dosage, Amount of Dosage, and When to Take the Beef Juice). It may be warmed or kept cool (often no temperature suggestion was offered). To suit one’s own taste or to tolerate it, a little salt may be added or it may be diluted with water that has been previously boiled (the ratio: one teaspoon water to one tablespoon beef juice).

After sipping the suggested amount, a half ounce to two ounces of red wine by itself or with brown bread or whole wheat crackers may be taken, or simply whole wheat bread or Rye-Krisp or Graham crackers, “ . . . which carry little of the starches and sufficient of weight and cleansing for the system itself.” (528-3) These additions “ . . . make it more palatable.” (1343-2) “ . . . The beef juice may be sipped or eaten with a whole wheat cracker, and settled or ‘chased’ (as some might term it) with the wine [an ounce of light wine; this not too sweet, but not the sour wine].” (3123-1) Citrus fruit juices or simply fruit, “ . . . as peaches, pineapples and such fruit, or that ordinarily found in a fruit salad . . . ” (307-5) may also be taken after sipping the juice.