Happy Jolly Stew II 11-07-05 Rev. x Ingredients

               Rejuvenative Stew Ingredients

20 Qts. Grapeseed Oil
10 Qts. Tuna Oil
10 Gallons Porpoise or Dolphin Oil

30 Gallons Marmut Oil (or any combination of wild rodent or
semi-ferrile rodents, grazed on natural grasses, only, oil) (Optional)

15 Gallons Hemp Seed Oil, Frickaseed, seeds should be warmed and cooked
till litely hued, the color is a very light change in color from the
original color,  in a large wok like pan before pressing the oil out.

 Defungalals:
  3 Lbs.  Tobaco leaves, finely shredded

  4 Lbs.  Marijuiana (Optional)

          Replace with Marijuana Stew (see below)

  3 Lbs.  Darjeeling Tea
  10 Lbs. Psyllium seed (nut)
  10 Lbs. Paprika
  10 Lbs. Pepper kernals, cracked and crushed
  8 Lbs.  Horse Radish, fresh and graded
  3 Lbs.  Cinnamon
  28 Lbs. Oranges (mandarin, peel and all, grind
          thoughroughly)
  4 Lbs.  Lemons, rinds and all, well ground up
  10 Lbs. Limes, rinds and all, well ground up
  8 Lbs.  Honey Suckle flowers
  8 Lbs.  Mint leaves, fresh, leaves only, well
          chopped up and finely diced
  15 Lbs. Parsely leaves, fresh, leaves only,
          well chopped up and finely diced
  10 Lbs. LemonGrass (An anti-biotic [for humans])

  15 Lbs. Peppermint Grass 10 Lbs. Berries / 5 Lbs.
          Leaves (a Guatemalen Honduras variety, but
          all varieties in Guatemala and in Honduras
          are okay.)

  3 Lbs   Huckleberri leaves and stems and branches (Guatemalen
variety)
  10 Lbs. Huckleberri blossoms (Guatemalen variety)
  34 lbs. Huckleberri fruit (Guatemalen variety)

8 Lbs. Clove
8 Lbs. Cardamon
10 Lbs. Ginger, fresh and grated

30 Lbs. Grapes

35 Gallons Honey
46 Lbs. Raw Sugar
85 Gallons Molasses

10 Gallons Sour Mash Whiskey (See my posting at my Google News Group)

80 Gallons Burgundy Wine
10 Gallons Chablis
15 Gallons Zinfandell
35 Gallons Pammegranite Juices

15 Gallons Lemon Juice
5 Ozs. Baking Soda, or 10 Ozs. baking powder

Mix and boil stew for 4 hours and stir briskley every 10 to 12, or 15
minutes. Let cool and set it aside for 3 1/2 years to 4 or 5 years; or
up to 15, 20, or 50 years, or longer (400 to 500 years, minimum), and
stir every day, 2 to 3 times a day or more, up 15 or 30 times a day.

Will develope into a powerful revjuvenative stew. Take 2 teaspoons,
every three days or so, for the average adult age 38 or 39.

Marmut Animal Oil Processing Method

           Poaching

Shave all hairs and whiskers off of animals. Cut up animals parts into
tiny bits, 1/2 inch by 1/2 inch, pulverize bones and finely crush them.

In a large pressure type cooker pot, pack in about 80 to 300 lbs. Cover
meat with from 8 inches of distilled water to 30 or 40 inches of
distilled water. Then let the meat pot simmer at 180 degrees for 8
(eight) to 30 (thirty) days. Refill with distilled water as neccessary.
After 30 days or so, the oils from the animal will float to the top.
Skim off oily residue at the top of the pot and place into another
container to let the water evaporate out of it. (Place in sunny hot
window for 2 to 3 days. The room should not be muggy or too humid, if
too humid, place on low heat on stove till all water is evaporated. 80
or 90 lbs. of meat will give you 3 to 4 or 5 ozs. of marmut, rat,
rodent, ferret, wild dog, wild turkey oil. You can use any number of
animals, such as deep sea tuna, marlin, porpoise meat, dolphin meat,
seal meat and blubber, walrus meat and blubber, sea lion meat and
blubber, killer whale meat and blubber, porcupine, bears, grizzly
bears, black bears, brown bears, kodiak bears (very good source of
oils) wild goat, deer, antelope, buffalo, bison, fox, wolf, puma,
panther, bobcat, otter, pheasant, any wild fowl, or semi-ferrile
animal, including ferrile dogs and ferrile cats.

          Intermediate Step

After Shaving removing the bones and skin, and intestines, and cutting
up the meat, soak the pulverized bones, cartiladges and the meat in a
large vat of the following:

       Ferrile Dog (etc.) Stew

Whiskey 30 Gallons,
Wine (any kind) 10 Gallons,
Vinegar 8 Gallons,
Black pepper kernals 15 Lbs.
Green Pea Grasses 10 to 15 or 30 lbs. 15 Lbs. berries / 15 Lbs. leaves,
stems, twigs, branches, and bark,
Black Berries 90 Ozs. / Stems, leaves, flowers, etc. 90 Ozs.,
Juniper Berries 80 Ozs.,
Elder Berrie 50 Ozs.,
Chili peppers ground, 100 Ozs.
50 Gallons Brandy,
5 Gallons Alabaster Stew.

for 3 to 10 weeks in a cool room at 38 degrees to 42 degrees.

After the meat is soaked for 3 to 10 weeks, remove juices and use
juices in a tonic preparation after boiling liquids for 40 hours at 150
degrees farenheight for 72 hours. Let liquids evaporate off (i.e., do
not add additional liquids). Chill in cool room at 45 degrees for 15
weeks, and mix with 1 part Caver's Stew II to 3 Parts Ferrile Dog
(etc.) Stew and use to treat pneumonia, and to help the endocrine
system come back on line and the lymph gland system to strengthen
itself. The thyroid and the immune system will also improve in
functioning, and so will many other internal organs and glandular /
nodular systems, including but not limited to the female vaginal health
glandular systems, and the honey pot chemical producing nodular
systems, etc.


Green Pea Grasses
A seed bearing plant that grows in Germany, warmer, coastal and
slightly inland Canada, New Foundland, most of colder Europe, Germany,
Deutschland, Switzerland along coastal areas, and the Ural Mtns.. It is
a tiny seed plant that grows to 2 to 3 inches tall, or slightly taller
depending on the species and the sub type or variety, it has tiny
leaves, that are seregated, sharp and pointy and somewhat thin. They
sprout or grow tiny berry clusters of about 10 to 15 or more berries to
a cluster. The berries are a variety of colors and hues, from greenish
brown/black to bluish red/purple and yellowish brown, depending on the
variety. Some are even silvery white and redish pink. The berries are
the most potent, and you want to harvest them once or twice or three or
more times a year, depending on the variety. The leaves are also good
and the twigs, stems, branches and bark are also good. They will help
to keep down the formation of harmful bacteria and other micro
organizms. The seeds drop off from the clusters of berries, if the
berries are not picked and they wither on the vine, or on the bunching
of berrie clusters. The leaves are good for defungalaling purposes, and
so are the seeds, the fruit of the berries, the stems, twigs, stalks,
branches, and bark.


Black Berries - A native plant of Ireland, Norway, Sweeden, Hungary,
Yugoslavia, Chekoslovakia, Poland, USSR, Turkey, Armenia, and many
other countries, including Indonesia, Malaysia, and Bolivia, Argentina,
Canada, US, and a few other places. A very good defungaling agent that
will also prevent bacteriological buildups.

It's a small green plant with silvery white berries. 2 1/2 to 3 or 4
inches tall, and sometimes taller, up to 40, or 50 or 60 or more
inches, depending on the variety. It is a relative of Fenugreek and has
many useful properties. It can be used in cooking, and herbal
preparations.


HuckleBerri Fruit, Flowers, Leaves, Stems, Twigs, and Branches

Huckleberri grows in West Africa, Malaysia, Beirut, Oregon, Indonesia,
Bali, Jakarta, Namibia, all of South and West and East Africa, and
parts of the Ivory Coast, Sierra Leone, Madrid, Calcutta, and many
other locations. It is a tiny little plant that grows about 1 inch, or
even smaller, to 2 1/2 to 3 or 4 inches tall. It has shiny leaves and
is seregated with edges that are narrow and thin and sharp, like a
little saw with saw tooth blades. They grow about 2 or 3 inches in
length, and they are very bristley, little sharp and pointy things are
all over them and cover their leaves, stems, and stalks. They flower
once or twice a year, depending on the species sub type, and they can
be very useful in my stews.

They are a maximum potency defungaling agent. The leaves and stems and
flowers are all very good, but the little berries that they grow or
sprout once or twice a year, depending on the species and its sub type,
are 50 to 100 or 1000 or more times potent, up to 300,000 or 400,000
times more potent and more useful. The berries, depending on the
species and its sub types, comes in a variety of colors. Most are a
bluish red lavender color. Some are greehish hued yellow lavender
colored with hints of orange and red and pink. They are a variety of
sizes. Some cultures use them in their medicinal preparations, and they
are known to western scientists as yellow red lavender huckleberries.

They can be used in medicinal preparations and Ely Lily of France has
used them successfully for a few of their preparations. They can be
harvested nearly year round, depending on the climate zone and the
species and the sub types, and they are extremely useful for not only
my stews, but also for general purpose cooking, as they are or can be
very tasty, again, depending on the species and the sub type. It is a
defungalaling agent, and has many useful medicinal properties. It is an
anti-biotic, and a mosquito and general purpose insecticide, in common
household uses.

Johnson and Johnson, Leaver Bros., Colgate, and some other companies,
have attempted to use it in such preparations, and in other
preparations. Johnson and Johnson's attempt at using it as an
insecticide failed and the the general sentiment was that it is too
weak or impotent to be considered for a household pest killing agent.
Of course, that is not at all true.

Peppermint Grass
A grassy leafy vegetable that grows in Honduras. It's about 3" to 5"
tall, and smells slightly like a mint leaef. It has tiny fruit like
berries, about 3.2 mm in diameter. The berries are bluish in color. The
blossoms are greenish red, and it blooms all year round. It can be
found also in New Mexico, Venezuela, Guatemala, Nicaragua, all of
Central America, Chile, Bolivia, and the Amzonian jungle, in drier
areas. It likes salty, sandy soil types, and does well along coastal
shorelines. It is a defungaling agent and has anti-biotic properties.
It can be used in all of my (your) soups and stews that you make. Use
the berry, and sometimes the leaves. The above calls for the leaves and
the berries.

 Marijuana Stew / Marijuana Replacement

 Catnip 40 Lbs.
 Black Tea 45 Lbs. and
 Green Tea 20 Lbs. &
 Nutmeg 15 Lbs.
 Cardamon 12 Lbs.
 Cloves 35 Lbs.
 Corriander 3 Lbs.
 Bale Leaf 55 Lbs.
 Green Pepper kernals 25 Lbs.
 (Grown and harvested in Jamaica)
 Vinegar 5 Gallons
 Vanilla Beans 5 Lbs.
 Mint Leaves, fresh, 45 Lbs.
 Vodka 50 Gallons
 Gin 20 Gallons
 Egg Yolks 45
 Egg Albumens 9
 Whiskey Sour Mash 15 Gallons
 Barley Malted Lager 10 Gallons
 Cavers Stew I (11-08-05 rev. x) 15 Gallons
 Dairy Cream 13 Gallons
 Carrot Juice 10 Gallons
 Brocolli, raw, 14 Lbs. buds only,
 no stems or stalks
 Bamboo Leaves 10 Lbs., Finely Grated,
 Chopped and Diced
 Tiny Green Cabbages 8 Lbs., finely
 chopped and diced (You can find them
 in the grocery store frozen foods
 cabinet)
 Horse Radish - 10 Lbs., Fresh and
 Grated
 Ginger - 35 Lbs., Fresh and Grated
 Tobaco 8 Lbs.
 Psyllium Seeds 14 Lbs.
 Garlic 29 Lbs., raw, chopped and finely diced

Brew as cold stew in cool room - 45 degrees to 45 degrees for 30 to 45
or 60 Months. Strain out scuzz (everything but the liquid) and place
liquid in the rejuvenative brew. Use the scuzz for up to 50 batches
adding about 103% new materials with each successive batch. Stir every
5 or 10 hours, thouroughly.


Green Pea Grasses Seed Tonic

The seeds (9 Ozs. cracked and crushed) make a good herbal tonic for
human consumption, with

garlic - 3 whole garlic bunches
salt - 2 ozs.
cucumbers - 10 finely shredded and diced
distilled water - 10 ozs. or Cavers Water Stew II
                - my recipe see Bulletin Board for
                  06 Nov 2005 13:20:41 -0800 recipe
                  It says Recipe "I" but it is actually
                  Caver's Water Stew II
apple cider - 10 Ozs.
vinegar - 8 Ozs. organic, unprocessed
malted lager ale - 55 Ozs. my brew

They must be ground throughoughly and left to ferment in soup mixture.
It is good for thyroid conditions and general fatigue and neuralgia, or
weakening and thinning of the blood and the lack of oxygen and other
vital chemicals to the muscles and sinews.


          Alabaster Stew

3 Lbs. Meat, Lamb/Deer/Elk, etc., Well ground
10 Lbs. Tuna, weel ground
50 Lbs. Raw Clam Meat, Bayou Clams
18 Gallons Vodka
15 Gallons Gin
300 Gallons Molasses
100 Lbs. Raw Sugar
20 Gallons Raw Honey
8 Lbs. Milk Thistle
10 Lbs. Bay Leaves
10 Lbs. Nutmeg, ground
35 Lbs. Vanilla beans, chopped and diced
8 Lbs. Ginger, fresh and well grated
15 Gallons Cacao Oil, my method
18 Gallons Apple Cider Vinegar, unprocessed
10 Lbs. Pepper kernals, cracked and crushed
90 Gallons Whiskey Sour Mash, my recipe
30 Lbs. Cardamon
58 Lbs. Cloves
12 Lbs. Paprika
8 Lbs. Salt
300 Ozs. Cavers Water Stew II,
         06 Nov 2005 13:20:41 -0800 recipe
30 Lbs. Bannanas, chiquita brand, pulp only
30 lbs. Oranges, peels, well ground up, seedless
15 Lbs. Apples, no stems, no seeds, well ground up
10 Lbs. Limes, no seeds, every thing else well ground up
30 Lbs. Lemons, no seeds, every thing else well ground up


John Francis Ayres
  The G O D Guy
   And Company

High Holy King, Dai Matreya, Kuvera, Dai Swili,
Lord Buddha Shakamuni Eternal Buddha, Kuon Ganjo
Nyorai, Gurkian Mandala Body Guy, The G O D Guy,
The Lord Of Creation, Nagarjuna

The Gurkian Way Foundation Ministry

John Francis Ayres
5540 West Harmon Ave. Apt. #2004
Las Vegas, Nv. 89103

Tel: (702) 894-9518

john_ayrs @ yahoo.com
jonjon @ gurkia.com

Me:
http://www.gurkia.com/pictures.html

My Homepage:
http://www.gurkia.com/index.html

Check My Google News Group for the latest Info and
Stew Formulas.

My Google Group Newsgroup:
http://groups.google.com/group/gurkianagegurkianway

alt.religion.buddhism.nichiren.shoshu.news

Formerly of Falls Church, McLean, Arlington Va.,
Lanham, Md., Honolulu, Hi., Rialto, Ca., Tokyo, Nagoya,
Osaka, Gojyo, Nara Pref., Kyoto, Okinawa, Fukuoka, Japan
Jordan - the middle kingdom, Seoul Korea, and a few
other places, here and there.