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I have always been fascinated with the lives of the twelve apostles. Who isn’t? The personality types of these men are familiar to us. They are just like us, and they are like other people we know. They are approachable. They are real and living characters we can identify with. Their faults and foibles, as well as their triumphs and endearing features, are chronicled in some of the most fascinating accounts of the Bible. These are men we want to know. That’s because they were perfectly ordinary men in every way. Not one of them was renowned for scholarship or great erudition. They had no track record as orators or theologians. In fact, they were outsiders as far as the religious establishment of Jesus’ day was concerned. They were not outstanding because of any natural talents or intellectual abilities. On the contrary, they were all too prone to mistakes, misstatements, wrong attitudes, lapses of faith, and bitter failure – no one more so than the leader of the group, Peter. Even Jesus remarked that they were slow learners and somewhat spiritually dense (Luke 24:25).
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A heavenly mind is a joyful mind; this is the nearest and truest way to live a life of comfort, and without this you must need be uncomfortable. Can a man be at a fire and not be warm; or in the sunshine and not have light? Can your heart be in heaven, and not have comfort? [On the other hand,] what could make such frozen, uncomfortable Christians but living so far as they do from heaven?... O Christian, get above. Believe it, that region is warmer than this below.
Richard Baxter

General Amherst’s Spruce Beer

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CATEGORY CUISINE TAG YIELD
British 54 Servings

INGREDIENTS

E *****

INSTRUCTIONS

Take  7  Pounds of good spruce & boil it well till the bark  peels
off, then take the spruce out & put three Gallons of Molasses to the
Liquor & and boil it again, scum it well as it boils, then take it  out
the kettle & put it into a cooler, boil the remained of the water
sufficient for  a Barrel  of thirty Gallons, if the kettle is not
large enough to boil  it together, when milkwarm in the Cooler put a
pint of Yest into it and mix well.  Then put it into a Barrel and let
it work for two or three  days, keep filling it up as it works out.
When done working, bung it up with a Tent  Peg  in the Barrel to give
it vent every now and then. It  may  be used in up to two or three
days after. If wanted to be bottled it should stand a fortnight in  the
Cask. It will keep a great while. From the journal of General  Jeffrey
Amherst, governor-general of British North America.  Recipe By     :
Thomas Manteufel  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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