Text 32843, 79 rader
Skriven 2009-12-29 20:28:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BRAINIACS 586 91229
===========================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> As far as increasing the body of knowledge goes (Einstein),
 ML> there's already redundancy there, and stuff will get discovered
 ML> at its own pace. I am reminded of the story of Stone Freedberg,
 ML> who isolated H. pylori in ulcer patients in 1939; the discovery
 ML> was quashed (what else do you expect of Harvard?), but some
 ML> pesky Ozzies made a rediscovery about 45 years later and won
 ML> the Nobel for it (they acknowledged Freedberg, saying that if
 ML> he'd been allowed to continue his research, he'd have won it
 ML> about the time they were born).

By sheer coincidence, tonight on the local ABC TV there was a brief
interview with one of those Nobel prize winners, Barry Marshall.  He
mentioned the Establishment opposition to the idea that a bacteria
could cause ulcers, mainly based on the idea that because they
couldn't be bred in guineapig stomachs, they didn't exist.  He was
convinced that he was right, so 21 years ago he brewed up a beaker of
the Heliobacteria, and swallowed it.  After a few days he started to
vomit in the mornings, and an endoscope confirmed that scads of the
bacteria had multiplied, and were stuck all over his stomach wall.
Before they did too much damage he took something to kill them.  Then
he told his wife....  Her reaction was, "You did WHAT!!!".

The latest interest in these bacteria is in the possibility that they
can be used to carry vaccines into the body, thus simplifying
vaccinations which are now administered by injection.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TO CURE A PIG
 Categories: Australian, Traditional, Info
      Yield: 1 Pig
 
 
  (Mrs Arthur Hardy's recipe)
  
  After the pig has bean cut down the back, cut off the two legs and
  shoulders in a nice round shape for hams.  Cut the flitches square,
  the pieces under the shoulders will roast, and the two pieces from
  behind the hams to the tail are very good eaten as pickled pork.  The
  two cheeks to be salted with the hams - the rest of the head makes
  brawn.  The feet and hocks, salted with the bacon, are ready to be
  eaten in 6 or 7 days.  Weigh the hams and shoulders - to each allow
  at the rate of 1 lb. salt, 1 lb. very coarse sugar, and 2 ozs.
  saltpetre to each 12 lbs. of meat.  For example, in the last pig I
  had killed the legs weighed 18 lbs. each, without feet or hocks, and
  they were each rubbed with 1 1/2 lbs. salt, 1 1/2 lbs. sugar, and 3
  ozs. saltpetre, pounded fine.
  
  Each ham should be well rubbed with these for about half an hour
  (this is most important), and then put them and the cheeks into a
  tub, they will form a brine, and they must be turned in it at least
  every other day. This pig weighed 200 lbs., and my man calculated
  that he used about 5 lbs. salt, 3 lbs of sugar, and 1/4 lb. of
  saltpetre for the two flitches, and 2 or 3 odds and ends of pieces.
  
  Rub the bacon with this thoroughly  and let them go into another tub,
  turning them also.  In three weeks the bacon will be ready for
  hanging to dry, and in 4 weeks the hams also, as these were not very
  large.  If the hams should weigh about 24 lbs. each they must stop in
  their brine a week or 10 days longer.  When drained, smoke them and
  sew them up in separate bags, made of unbleached calico.  Keep in a
  dry, cool place.
  
  We have had great success in our smoking since we utilised a high
  round water tank, which was worn out, as a smoking place, cutting
  room for the man to enter to make the fire and hanging all the bacon,
  hams, etc., from hooks at the top.
  
  ~ Copied from The Kookaburra Cookery Book, c.1927 by Glen 01/06
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)