They who avow the doctrines distinguished by the name of Calvinistic, ought, if consistent with their own principles, to be most gentle and forbearing of all men, in meekness instructing them that oppose. With us, it is a fundamental maxim, that a man can receive nothing but what is given him from heaven (John 3:27). If, therefore, it has pleased God to give us the knowledge of some truths, which are hidden from others, who have the same outward means of information; it is a just reason for thankfulness to Him, but will not justify our being angry with them; for we are no better or wiser than they in ourselves, and might have opposed the truths which we now prize, with the same eagerness and obstinacy, if His grace had not made us to differ. If the man, mentioned in John 9, who was born blind, on whom our Lord graciously bestowed the blessing of sight, had taken a cudgel and beat all the blind men he met, because they would not see, his conduct would have greatly resembled that of an angry Calvinist.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Chicken, Stews	8	Servings

INGREDIENTS

6	lb	Stewing hen
		(or two 3 lb broilers)
2	lg	Onions, sliced
2	c	Okra, cut (optional)
4	c	Fresh OR
		2(l lb cans tomatoes)
2	c	Lima beans, frozen
3	md	Potatoes, diced
4	c	Corn cut from cob OR
		2 (cans of corn, 1 lb each)
3	ts	Salt
1	ts	Pepper
1	tb	Sugar

INSTRUCTIONS

Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2
quarts of water for a THICK stew, until meat can easily be removed from the
bones, about 2 1/4 hours. Remove chicken and let cool.
Add the vegetables to the broth and simmer uncovered until the beans and
potatoes are tender.  Stir occasionally to prevent scorching. Add the
chicken deboned and diced, or in sections. Add the seasonings.
NOTE:  If canned vegetables are used, include their juices and reduce water
to 2 quarts for a thin stew, and 1 quart for a thick stew.
ALSO NOTE:  Brunswick Stew is one of those delectable things that benefit
from long, slow cooking.   It is a rule in some homes never to eat
Brunswick Stew the same day it is made, because its flavor improves if it
is left to stand overnight and is reheated the next day.
Recipe from Chowning's Tavern in Old Town Williamsburg, Va. Taken from The
Williamsburg Cookbook Typed by Dale & Gail Shipp, Columbia Md.

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