Brief history of Christian interpretation of sanctification: 1. Early church fathers (Clement of Rome, Ignatius, Polycarp) – though noting the grace of God, they emphasized a striving toward holiness. 2. Gnosticism – converts are perfect, set apart from the world. 3. Montanism – demanded separatism from unholy body of believers. 4. Clement of Alexandria – necessity for denial of world and bodily needs. 5. Pelagianism – holiness is result of self-willed moral effort. 6. Augustine – sanctification is God’s activity; not by human effort. 7. Bernard of Clairvaux – mystical personal piety by imitation of Jesus. 8. Peter Lombard – sanctifying grace by infusion of Spirit in believer. 9. Thomas Aquinas – no distinction between justification and sanctification; just infusion of God’s grace in man. 10. Council of Trent – grace inheres in soul of believer by Holy Spirit, and becomes permanent condition or attribute of believer. 11. Roman Catholic doctrine – misstated and overstated subjective implications of infused sanctifying grace, providing a boost of human ability toward perfectibility and divinization. 12. Reformers (Luther, Calvin, et al) – justification emphasized and separated from sanctification; insistence on absence of human merit. 13. Protestant doctrine – over-reacted and overstated objective implications of forensic, legal and extrinsic factors of justification and sanctification. 14. Pietists – reverted to moralistic behavioral standards of holy living, in reaction to epistemological emphasis on doctrine. 15. John Wesley – “entire sanctification,” perfect holiness possible in this life; necessity of “second blessing” experience; Holiness Movement. 16. Karl Barth – reemphasized subjective implications of Christocentric and ontological dynamic of holiness. Evangelical Protestants for the most part resisted; Catholic theologians recognized and appreciated.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	British	Salads, Vegetables	6	Servings

INGREDIENTS

1	lb	(scant) maincrop carrots
3	sm	Oranges
		Fresh ginger root
1	sm	Garlic clove
1	oz	Walnut kernals
1	sm	Bunch of mint
1	ts	Honey
1	ts	Lemon juice
		Olive oil

INSTRUCTIONS

First make the dressing.  Finely grate the zest of 1 orange into a bowl.
Add its juice, the honey and lemon juice and 1 tablespoon olive oil. Peel
1/2 inch or so of ginger and chop it as finely as possible; then crush the
small garlic clove.  Add both these ingredients to the bowl with a little
salt and pepper. Mix well then push 2 sprigs of mint into the liquid.
Scrub and scrape the carrots, or peel them if you insist, then grate them
coarsely and add to the dressing. Peel the remaining 2 oranges and cut into
segments; be ruthless about cutting away all traces of pith and the
membrane that divides one segment from the next. Remove pips (seeds) with
the tip of a knife and add the oranges to the salad bowl. Mix all the
ingredients together gently, then cover the salad and set it aside for 2
hours or a little longer to allow flavours to blend and develop.
Close to serving time, remove and discard the tired sprigs of mint, stir in
the walnuts and scatter with fresh torn mint leaves.
Source: Philippa Davenport in "Country Living" (British), May 1987. Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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