Received: from nobody by stodi.digitalkingdom.org with local (Exim 4.91) (envelope-from ) id 1fhpy5-0001ur-5t for lojban-newreal@lojban.org; Mon, 23 Jul 2018 22:34:41 -0700 Received: from [63.80.89.68] (port=6360 helo=paidreps.trade) by stodi.digitalkingdom.org with esmtp (Exim 4.91) (envelope-from ) id 1fhpy3-0001sR-DZ for lojban@lojban.org; Mon, 23 Jul 2018 22:34:40 -0700 From: " Lola James" Date: Tue, 24 Jul 2018 00:29:48 -0500 MIME-Version: 1.0 To: Subject: Drop 5-10 by Saturday - abc 31983 Message-ID: Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit X-Spam-Score: 3.3 (+++) X-Spam_score: 3.3 X-Spam_score_int: 33 X-Spam_bar: +++ X-Spam-Report: Spam detection software, running on the system "stodi.digitalkingdom.org", has NOT identified this incoming email as spam. The original message has been attached to this so you can view it or label similar future email. If you have any questions, see the administrator of that system for details. Content preview: WELLNESS TODAY Posted: Monday July 23, 2018 New breakthrough fruit puts your body in a Ketosis state without changing what you eat! Content analysis details: (3.3 points, 5.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- 1.7 URIBL_BLACK Contains an URL listed in the URIBL blacklist [URIs: paidreps.trade] -0.0 SPF_PASS SPF: sender matches SPF record -0.0 SPF_HELO_PASS SPF: HELO matches SPF record 0.8 BAYES_50 BODY: Bayes spam probability is 40 to 60% [score: 0.5000] 0.8 RDNS_NONE Delivered to internal network by a host with no rDNS WELLNESS TODAY Posted: Monday July 23, 2018 New breakthrough fruit puts your body in a Ketosis state without changing what you eat! 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SHORT BISCUITS. Beat half a pound of butter to a cream, then add half a pound of loaf sugar finely powdered and sifted, the yolks of two eggs, and a few carraways. Mix in a pound of flour well dried, and add as much cream as will make it a proper stiffness for rolling. Roll it out on a clean board, and cut the paste into cakes with the top of a glass or cup. Bake them on tins for about half an hour.—Another way. A quarter of a pound of butter beat to a cream, six ounces of fine This will save much of the trouble in cleaning, when the dirt is suffered to dry on; and by applying a little sweet oil occasionally, the leather will be prevented from grog hard. To secure the soles of shoes or boots from being penetrated with rain or snow, melt a little bees' wax and mutton suet, and rub it slightly over the edges of the sole where the stitches are; this will be sufficient to repel the wet. Occasionally rubbing the soles with hot tar, and dusting over it a small quantity of iron filings, will tend to fill up the pores of the leather, and preserve the feet dry and warm in ter. The practice of pouring brandy shoulder or a breast of pork is best put into pickle. Salt the shoulder as a leg; and when very nice it may be roasted, instead of being boiled. SHOULDER OF VEAL. Cut off the knuckle for a stew or gravy, and roast the other part with stuffing. It may be larded, and served with melted butter. The blade-bone, with a good deal of meat left on it, eats extremely well with mushroom or oyster sauce, or with mushroom ketchup in butter. SHOULDER OF VENISON. The neck and shoulder are roasted the same as the haunch, with forcemeat; braise it two hours over a slow stove. Take it up and glaze it, or it may be glazed only, and not braised. Serve with sorrel sauce under the lamb. SHOULDER OF LAMB GRILLED. Roast a shoulder of lamb till about three parts done, score it both ways into squares about an inch large, rub it over with yolks of egg, season it with pepper and salt, and strew it over with bread crumbs and chopped parsley. Set it before the fire, brown it with a salamander, and serve it up with gravy, mushroom ketchup, lemon juice, and a piece of butter rolled in flour. Heat it over the fire till it is well thickened. SHOULDER OF MUTTON.