God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The Spirit is compared to the wind, and, like the wind, He cannot be seen by our bodily eyes. But just as we know there is a wind by the effect it produces on waves, and trees, and smoke, so we may know the Spirit is in a man by the effects He produces in the man’s conduct. It is nonsense to suppose that we have the Spirit, if we do not also “walk in the Spirit.” (Gal. 5:25). We may depend on it as a positive certainty, that where there is no holy living, there is no Holy Ghost.
I ask the children of religious parents to mark well what I am saying. It is the highest privilege to be the child of a godly father and mother, and to be brought up in the midst of many prayers. It is a blessed thing indeed to be taught the gospel from our earliest infancy, and to hear of sin, and Jesus, and the Holy Spirit, and holiness, and heaven, from the first moment we can remember anything. But, oh, take heed that you do not remain barren and unfruitful in the sunshine of all these privileges: beware lest your heart remains hard, impenitent, and worldly, notwithstanding the many advantages you enjoy. You cannot enter the kingdom of God on the credit of your parents’ religion. You must eat the bread of life for yourself, and have the witness of the Spirit in your own heart. You must have repentance of your own, faith of your own, and sanctification of your own.
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OPTIONAL:
Brush roast with vinegar and sprinkle with salt and pepper. Wrap in
foil and set in a shallow dish, refrigerate 3 hours. MAke a drip pan
of aluminum foil about 1 1/2 inches deep and extending 3 inches
beyond each side of roast. Unwrap roast and place in drip pan or on
rack in a shallow roasting pan. Insert meat thermometer in thickest
part of roast, not touching bone or fat. Place roast on grill about
6 inches above low coals. Clsoe hood of grill and cook for 1 1/2 to
2 hours. Combine marmalade, corn sysrup and cloves ina medium
saucepan, cook over medium heat about 5 minutes, stirring
occasionally. Slice sweet poatatoes 1/4 inch thick, cut slices in
half. Spoon potatoes into roast cavity(if roast cavity is too small
for all potatoes, put remaining potatoesin a greased casserole dish
beside roast on grill). Bruch potoatoes and roast with glaze. Cook
an additional 30 minutes. Add apple slices to potatoes in roast
cavity and casserole dish, continue cooking and basting for 30 to 60
minutes or until meat thermometer registers 170 degrees and apples
and potatoes are done. Remove roast and stuffing from grill and let
stand for 10-15 minutes before carving to allow jucies to set. To
serve, place roast on platter, surround with poatatoes and apples
from casserole. Garnish with pineapplle wedges if desired.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/iowapork.zip
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