LITMIR.BIZ

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minutes; 10 to 20 minutes; for ½ teaspoon take it in three sips

      WHEN TO TAKE THE BEEF JUICE

      At each meal (breakfast, lunch, and/or dinner), as an appetizer twenty to thirty minutes before evening meal, before or after meals, between meals, after resting a few minutes when returning home from work, mornings and afternoons, before retiring at bedtime, during the day

      EXPECTED EFFECTS/PURPOSES

      Produces gastric flow through the intestinal system

      Supplies “ . . . the necessary proteins and calories for the body . . . ” (4330-1)

      Strengthens the body

      Assists in building “ . . . muscle, tissue, bone and structural forces of the body.” (142-4)

      Relaxes and replenishes the body

      Carries vitamins that strengthen the body (noted, in particular, was B-1); also contains iron

      DIRECTIONS

      Use about one-quarter of a pound to a pound-and-a-half of lean round steak, “ . . . diced about half an inch, no fat . . . ” (1419-2); “ . . . no portions other than that which is of the muscle or tendon . . . no . . . skin portions . . . ” (1343-2) “ . . . Preferably use the beef from the neck of the animal.” (975-5) “ . . . or the rump. This is the type of meat to be used to make the juice. More strength will be found in same.” (1899-1)

      The amount of raw beef would depend upon how long and how often you intend to take the juice. “ . . . There will be enough in a pound {of beef} to last for two or three days . . . ” (461-1)

      After you cut the meat in small chunks [“ . . . about the size of a good sized marble or the thumb . . . ” (461-1)], being careful to cut away all the fat, place the raw pieces—no water added, in order to make it a pure beef juice—in a glass jar that can be covered. Put the jar into a boiler or other stove-top container that is deep enough so that the water added to the pot will cover about one-half to three-fourths of the side of the jar. Cover the top of the jar, but do not seal it tightly. Set the jar on a cloth or a rack placed on the bottom of the pan to prevent the jar from cracking. Then boil the water for about two to four hours. (Option: You may instead place the meat in Patapar paper, tie a bowknot at the top, set the bag in water, and boil the meat. This will preserve the juice.)

      The beef juice will build up and accumulate inside the jar during the boiling process. The juice is ready when no trace of pink remains in the juice itself when held to the light and the color is a rich brown. “ . . . cook it done, the meat, you see . . . then strain off, but don’t eat the meat—it isn’t good for a dog even! . . . ” (418-4) While straining off the juice (may be done with cheesecloth), you can also press the beef cubes or squeeze with tongs to extract any remaining fluid. Remove all traces of fat or tallow, which will solidify on top of the juice. Store the juice in a small container in the refrigerator or other cool place and toss out the worthless meat.

      The juice should “ . . . be prepared {fresh} every three or four days . . . ” (855-1); one reading says, “ . . . never {keep it} longer than three days . . . ” (1343-2); another advises, “ . . . do not keep the same quantity—even in the ice box—over two days, but make fresh . . . ” (1658-1), while another says to make a fresh quantity “ . . . At least every other day . . . ” (2075-1) Several readings (for example, 667-8, 1419-2, 1509-1, 2642-1, and 2978-1) state that it should be made fresh each day. Beef juice should never be frozen in order to reuse it.

      Take small sips several times daily (see Frequency of Dosage, Amount of Dosage, and When to Take the Beef Juice). It may be warmed or kept cool (often no temperature suggestion was offered). To suit one’s own taste or to tolerate it, a little salt may be added or it may be diluted with water that has been previously boiled (the ratio: one teaspoon water to one tablespoon beef juice).

      After sipping the suggested amount, a half ounce to two ounces of red wine by itself or with brown bread or whole wheat crackers may be taken, or simply whole wheat bread or Rye-Krisp or Graham crackers, “ . . . which carry little of the starches and sufficient of weight and cleansing for the system itself.” (528-3) These additions “ . . . make it more palatable.” (1343-2) “ . . . The beef juice may be sipped or eaten with a whole wheat cracker, and settled or ‘chased’ (as some might term it) with the wine [an ounce of light wine; this not too sweet, but not the sour wine].” (3123-1) Citrus fruit juices or simply fruit, “ . . . as peaches, pineapples and such fruit, or that ordinarily found in a fruit salad . . . ” (307-5) may also be taken after sipping the juice.

      DIRECTIONS FROM THE READINGS

      For an adult male suffering from anemia (reading given on November 28, 1933):

      (Q) How should the beef juices be prepared?

      (A) Take a pound to a pound and a half of beef—lean beef, no fat! Dice it into small pieces . . . Put in a glass jar. Seal the jar, no water in same. Put this in water, with a cloth or something in to prevent from breaking or cracking the jar. Let it boil for two to three hours. Extract the juice. Throw the meat away. Season the juice and take it as directed {at least one tablespoon each evening before retiring} . . . Keep in a cool place. Not beef broth, but beef juice!

      461-1

      For a twenty-seven-year-old woman suffering from tuberculosis of the lungs (reading given on April 26, 1943):

      Beef juice (though never the meat itself) should be taken rather as medicine, so it will assimilate. This should be prepared fresh at least every day, and a quarter to half a pound of the meat prepared. Take the juice from this quantity—not the broth, but the beef juice. This will give strength, this will assimilate, this will allay, it will destroy the destructive forces in the body, the circulation, and the lungs.

      2978-1

      For a female adult with incoordination problems between assimilations and eliminations (reading given on March 1, 1937):

      Take a pound to a pound and a half preferably of the round steak. No fat, no portions other than that which is of the muscle or tendon for strength; no fatty or skin portions. Dice this into half inch cubes, as it were, or practically so. Put same in a glass jar without water in same. Put the jar then into a boiler or container with the water coming about half or three fourths toward the top of the jar, you see. Preferably put a cloth in the container to prevent the jar from cracking. Do not seal the jar tight, but cover the top. Let this boil (the water, with the jar in same) for three to four hours. Then strain off the juice, and the refuse may be pressed somewhat. It will be found that the meat or flesh itself will be worthless. Place the juice in a cool place, but do not keep too long; never longer than three days, see? Hence the quantity made up at the time depends upon how much or how often the body will take this. It should be taken two to three times a day, but not more than a tablespoonful at the time—and this sipped very slowly. Of course, this is to be seasoned to suit the taste of the body.

      Well, too, that whole wheat or Ry-Krisp crackers be taken with same to make it more palatable.

      1343-2

      TESTIMONIALS/RESULTS

      Report written by Mrs. H.B. Harrell, Jr., on March 27, 1950:

      “Have followed Health Hint {column in A.R.E. Bulletin, an early A.R.E. publication} many times in taking beef juice 1 teaspoonful three times daily. I feel a definite gain in strength after taking it for one week after having had a cold.”

      1343-2, Report #5

      Excerpt from a letter from Mrs. [1523] written on December 17, 1947, to Gladys Davis:

      “ . . . when I was home last June—if you remember, I didn’t feel so hot—when I came back I didn’t pull out of it; nothing I seemed to

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