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A death by crucifixion seems to include all that pain and death can have of the horrible and ghastly – dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, shame, publicity of shame, long continuous torment, horror of anticipation, mortification of intended wounds – all intensified just up to the point at which they can be endured at all, but all stopping just short of the point which would give to the sufferer the relief of unconsciousness. The unnatural position made every movement painful; the lacerated veins and crushed tendons throbbed with incessant anguish; the wounds, inflamed by exposure, gradually gangrene; the arteries – especially at the head and stomach – became swollen and oppressed with surcharged blood, and while each variety of misery went on gradually increasing, there was added to them the intolerable pang of a burning and raging thirst, and all these physical complications caused an internal excitement and anxiety, which made the prospect of death itself – of death, the unknown enemy, at whose approach man usually shudders most – bear the aspect of a delicious and exquisite release. One thing is clear. The 1st century executions were not like the modern ones, for they did not seek a quick, painless death or the preservation of any measure of dignity for the criminal. On the contrary, they sought an agonizing torture which completely humiliated him. And it is important that we understand this, for it helps us realize the agony of Christ's death.
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The only people who are ever interested in revival are evangelicals, and a good way of testing the quality of a man’s evangelicalism is his interest in revival. The institutional people do not often talk about revival. They try sometimes to pay lip-service to it but they do not believe in it… The true evangelical, on the other hand, is always longing for an outpouring of the Spirit, and the great evangelical reawakenings have always been a result of an effusion of the Holy Spirit. The evangelical by nature is tremendously interested in revival.
Martyn Lloyd-Jones

    • Black Pudding

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    CATEGORY CUISINE TAG YIELD
    Meats Irish Irish, Meats 8 Servings

    INGREDIENTS

    1 lb Pig's liver
    1 1/2 lb Unrendered lard, chopped
    120 fl Pig's blood
    2 lb Breadcrumbs
    4 oz Oatmeal
    Medium onion, chopped
    1 ts Salt
    1/2 ts Allspice
    Beef casings

    INSTRUCTIONS

    (Always served with an Irish "fry".  The preparation of this pudding may
be impracticalthese days due to the difficulty of procuring fresh pig's
blood and casings.)
.
Stew liver in boiling salted water until tender.  Remove liver, and mince.
Reserve cooking liquor.  Mix all ingredients in large bowl.  Stir
thoroughly until blended.  Fill casings with mixture.  Tie off in one-foot
loops.  Steam for 4-5 hours.  Leave until cold.  Cut into 1/2 inch slices
as required and fry in hot fat on both sides until crisped.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

    A Message from our Provider:

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