From baxtrom@home.com Thu Aug 02 18:13:26 2001 To: misc_survivalism_moderated@yahoogroups.com Subject: [misc_survivalism_moderated] (fwd) [FreeFSN] Food Storage Newsletter #0020 August, 2001 From: baxtrom@home.com Date: Thu, 02 Aug 2001 18:13:26 -0600 -------- On Thu, 02 Aug 2001 18:18:40 -0500, "Cathy Miller /NurseHealer.com" wrote: > >Food Storage Newsletter #0020 - FREE monthly Email newsletter - August >2001: > >Quotation: >"Let us avoid debt as we would avoid a plague...Let every head of every >household see to it that he has on hand enough food and clothing, and, >where possible, fuel also, for at least a year ahead...Let every head of >household aim to own his own home, free from mortgage. Let us again >clothe ourselves with these proved and sterling virtues--honesty, >truthfulness, chastity, sobriety, temperance, industry, and thrift; let >us discard all covetousness and greed." (President J. Reuben Clark, Jr. >- April 1937 General Conference - Welfare conference address, October 1, >1966). > >Spiritual Goal: >Each day this month put on the "whole armour of God." > >Provident Living Goal: >Learn and use a method of home repair and maintenance you've never tried >before. > >Home Storage Goal: >Canned vegetables (May also use some dehydrated vegetables)- 100 lbs. >per person >Gelatin (flavored) - 1 lb. per person >Fruit drink (powdered) - 6 lbs. per person >Water (1 to 2 gallons per person per day) - 30 gallons per person >NOTE: If your family doesn't use suggested items, substitute foods used. > - More Food Storage Ideas http://www.nursehealer.com/Storage.htm > >72 Hour Kit Goal: >Shampoo; toiletries; sunblock; insect repellant > - More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm > >First Aid Kit Goal: >Antibiotic ointment - 1 tube per person > - More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm > >Shelf Life & Date Codes for This Month's storage items: >====================================== >Corn, canned - 24-36 months >Corn, Green Giant - 36 months >Corn (whole & creamed), Del Monte - 24 months 1-800-543-3090 >Green Beans, Del Monte - 24-30 months 1-800-543-3090 >Tomatoes, canned - 36 months+ unopened (2 - 3 days opened, refrigerated) >Vegetables, Bush Beans Brand - 28 months >Vegetables, canned - 24-48 months unopened >Vegetables, dehydrated flakes - 6 months >Vegetables, dried - 12 months >Vegetables, Green Giant - 24 months >Vegetables, Libby's - 36 months + 1-888-884-7269 >Vegetables, Pillsbury - 24 months 1-800-328-6787 >Vegetables, Progresso - 24 months >Jello Kraft Foods - 24 months >Gelatin & Gelatin Mixes- 18 months >Fruit juices, Dehydrated - 12 months >Kool Aid - 18-24 Months Kraft Foods 1-800-543-5335 >Drink Mix: Country Time Lemonade; Crystal Light; Tang - 24 Months > >Vegetables, Del Monte - 24 months (800) 543-3090 CODE: First number is >year, next is Julian calendar day >Vegetables, Green Giant - peas - 36 months (mushrooms - 48 months) (800) >998-9996 CODE: First letter is year, next is month, then year >Vegetables, Libby - 24 months (Kraut - 18 months) (315) 926-3225 call >collect CODE: 2nd dig is year, first letter is month, third dig is >plant. Next 2 numbers is day of month >Tang ("sweetened Tang" only) - 24 months (800) 431-1002 CODE: 8315K = 8 >is year, 315 is Julian year of 365 days, so was pkg. in Nov "98. > >- More SHELFLIFE information with lots of resources >http://www.nursehealer.com/ShelfLife.htm > >This Month's Cooking with Food Storage Ideas: >=========================================== > >Green or Wax Beans >--------------------------- >Use young, tender beans, if possible. Older beans require 15 minutes >more processing time. Beans are particularly susceptible to spoilage, so >be sure jars are sterilized and check that caps have not bulged before >opening. (Allow ¾ pound for each pint jar) > Wash beans thoroughly and trim the ends. Leave whole or cut into 1 to >2-inch lengths. Drop into boiling water and boil for 3 minutes. Pack >into hot, clean jars, add ½ teaspoon salt for each pint, and cover with >the boiling water, leaving 1-inch headspace. Close the jars and process >at 10 pounds pressure in a steam-pressure canner, allowing 20 minutes >for pint jars and 25 minutes for quarts. >- from "Fannie Farmer Cookbook" by Marion Cunningham ISBN: 0553234889 > >Summer Squash >---------------------- >(Allow 2-4 pounds for each quart jar) >Wash squash thoroughly, but do not peel it. Cut into ¼-inch slices and >boil for 3 minutes. Pack into clean, hot jars, add ½ teaspoon salt for >each pint, and cover with the boiling water, leaving 1-inch headspace. >Close the jars and process at 10 pounds pressure in a steam-pressure >canner, allowing 30 minutes for pint jars and 40 minutes for quarts. >- from "Fannie Farmer Cookbook" by Marion Cunningham ISBN: 0553234889 > >College Student Stew >----------------------------- >1/2 pound Stew meat >1 can Carrots, drained >2 small Potatoes, quartered >4 Cubes beef bouillon >1 tablespoon Italian herbs >2 cups water > Put all ingredients in the crockpot. Add water and turn on crock pot >on LOW for 8 to 9 hours. Thicken with a mixture of flour and cold water, >if desired. Taste and adjust seasonings. Serve with biscuits. >- from Crockpot Recipes and Resources >http://southernfood.tqn.com/food/southernfood/library/crock/blcpidx.htm > >Chicken Pot Pie >--------------------- >3 to 4 cups cooked chopped chicken >1 (16-ounce) can mixed vegetables, drained >1 can cream of chicken soup >1 cup chicken broth >1 cup self-rising flour (if using ordinary flour, add 1 tsp. baking >powder and 1/2 tsp. salt) >1 tsp. baking powder >1 cup milk >1/2 stick (1/4 cup) margarine, melted > Place chicken in a large casserole dish and add vegetables, soup and >broth. Mix together, in a separate bowl, the next 4 ingredients for the >topping. Pour the topping mixture over the chicken. Bake at 425 degrees >for about 45 minutes or until the crust is golden brown. >- from Emergency Food Preparation >http://www.netside.com/~lcoble/dir6/food.htm > >Basic Fruit Gelatin >------------------------- >Combine in saucepan: >1 c. fruit juice, drained from canned fruit >1 envelope unflavored gelatin > Stir to begin dissolving gelatin. Then heat almost to boiling point >until liquid is clear. Remove from heat and add: >1 c. cold fruit juice or water >1 Tbs. Lemon juice >1 Tbs. Frozen orange juice concentrate >Chill until set. > Options: >When partially set, fold in fresh or drained canned fruits as desired. >If using fresh unsweetened fruits and tart juice, add 2-4 Tbs. Sugar to >hot gelatin mixture. >When partially set, fold in 1 c. shipped cream or cottage cheese. >Replace second cup fruit juice with 1 c. chilled yogurt. >Omit lemon juice and/or orange concentrate if using strong-flavored >fruit juices. >(Serves 4-6) >- from "More-with-Less Cookbook" byDoris Janzen Longacre; Designed by >Mary E. Showalter ISBN: 0836117867 > >Home-made Jello - from Alice Faber >------------------------------------------------- >(For anyone with a sensitivity to aspartamane) >1 envelope unflavored gelatin. >1/2 envelope unsweetened Kool-Aid, in the flavor of your choice >3/8 cup + 1 tsp Splenda >1 cup boiling water >1 cup cold water >Prepare as you'd expect (dissolve gelatin, Splenda, Kool Aid in boiling >water; stir in cold water; divide into 4 little dishes; chill >overnight). >The flavor isn't quite as intense as that of packaged Jello. I have a >feeling though that a whole packet of Kool-Aid would be too much. >- from alt.support.diet.low-carb newsgroup recipes - Volume 2 >Downloaded in Word 6.0 format >http://www.camacdonald.com/lc/cookbookdownload.html >NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose) >without carbohydrates. (To substitute Splenda in recipes, use an equal >amount as sugar called for in the recipe.) http://www.splenda.com/ For >tips in baking, see http://www.splenda.com/recipes/tips.html > >Jello Popcorn >------------------ >1 c. light corn syrup >1 (3-oz.) pkg. Jello >½ c. sugar >9 c. popped corn > Bring syrup and sugar to a boil. Remove and add Jello. Stir until >dissolved. Coat popcorn and form into balls. >- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN: >1893519015 > >Mock Raspberry Jam >----------------------------- >8 c. zucchini (peeled and seeded) (put in blender) >1 c. lemon juice > Cook for 15 minutes at full boil. Do not drain. >Add: >2 (6-oz.) pkg. Raspberry Jello >6 c. sugar >1 pkg. Pectin > Cook 10 minutes at rolling boil. Pour into sterilized bottles and >seal. >- from "Century of Mormon Cookery" by Hermine B. Horman and Connie >Fairbanks ISBN: 1880328232 > >Rice Cream >--------------- >1 envelope gelatin >3 c. (3/4 L) milk >3 Tbs. Rice >1 ½ Tbs. Sugar >1/8 tsp. Salt >1 c. (1/4 L) heavy cream >1 tsp. Vanilla > Soak the gelatin in 3 tablespoons cold water. Put 2 cups of the milk >in a heavy-bottomed saucepan, add the rice, and cook, stirring often to >prevent scorching, until the rice is tender, about 20 minutes. Add the >gelatin and stir to dissolve, then add the remaining cup of milk, sugar, >and salt. Let cool. Whip the cream until soft peaks from, add the >vanilla, and fold into the rice mixture. Cover and chill. Serves 8 to >10. (Good with a little maple syrup on top.) >- from "Fannie Farmer Cookbook" by Marion Cunningham ISBN: 0553234889 > >Quick Strawberry Jam >------------------------------ >Mix well and let stand 4 hour or overnight: >2-3 c. mashed strawberries (depending on desired thickness) >3 c. sugar > Bring to a hard boil. Reduce heat to medium. Boil 10 minutes. >Add: >1 (3-oz.) pkg. Strawberry gelatin > Mix until well dissolved and bring to boiling point again. Remove >from heat and let set a few minutes. Stir again. Put in jars and keep in >refrigerator or freezer. >Options: >Strawberries with pineapple gelatin. >Raspberries with raspberry gelatin. >Grapes with grape gelatin. >Peaches with peach, lemon, or pineapple gelatin. >5 c. rhubarb, chopped, with raspberry or strawberry gelatin. >(Makes about 4 cups) >- from "More-with-Less Cookbook" by Doris Janzen Longacre; Designed by >Mary E. Showalter ISBN: 0836117867 > >Orange Fruit Salad >-------------------------- >1 lg. Can peaches, 1 lg. Can pears, 1 lg. Can pineapple - Drain the >juice off and dice fruit. Sprinkle with one (3-oz.) package of orange >Jello (do not dissolve in water). Let set for 3 hours or overnight. Add >1 (8-oz.) carton cool whip and 1 (8-oz.) carton of sour cream. >- from "Century of Mormon Cookery" by Hermine B. Horman and Connie >Fairbanks ISBN: 1880328232 > >Lime Frost >-------------- >Prepare as directed on package: >1 pkg. Lime gelatin > Chill until nearly firm. Combine in blender: >Lime gelatin >1 pt. Slightly softened vanilla ice cream >1 Tbs. Lime juice > Blend until mixture begins to hold shape. Pour into 6 sherbet glasses >and chill. Serve with whipped topping and a lime slice for garnish. >Options: >Use other flavors of gelatin. >Prepare gelatin with 1 envelope unflavored gelatin, ½ c. frozen orange >juice concentrate, and 1 ½ c. water. Dissolve according to package >directions. >(Serves 6) >- from "More-with-Less Cookbook" by Doris Janzen Longacre; Designed by >Mary E. Showalter ISBN: 0836117867 > >Punch for the Bunch >---------------------------- >Dissolve: >1 (3-oz.) pkg. Cherry Jello >1 c. boiling water >Add: >1 (6-oz.) can frozen lemonade >1 (6-oz.) can orange juice OR large can pineapple juice >Mix altogether with above: >3 c. cold water >1 qt. Cranberry juice >1 bottle gingerale >- from "Century of Mormon Cookery" by Hermine B. Horman and Connie >Fairbanks ISBN: 1880328232 > >NOTE: If recipes do not load properly into your email, you can download >the newsletter in HTML, doc, or pdf format at >http://www.nursehealer.com/Storage.htm >Recipes from all previous Food Storage Newsletters are now online at >http://www.nursehealer.com/Recipes14.htm >(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm ) > >This Month's Spiritual Preparation Ideas: >=============================== >Remember to put on the "whole armour of God" each day. Study the >scripture below and pray for wisdom and enlightenment regarding this >scripture. Ephesians 6: 10-18 "Finally, my brethren, be strong in the >Lord, and in the power of his might. Put on the whole armour of God, >that ye may be able to stand against the wiles of the devil. For we >wrestle not against flesh and blood, but against principalities, against >powers, against the rulers of the darkness of this world, against >spiritual wickedness in high places. Wherefore take unto you the whole >armour of God, that ye may be able to withstand in the evil day, and >having done all, to stand. Stand therefore, having your loins girt about >with truth, and having on the breastplate of righteousness; And your >feet shod with the preparation of the gospel of peace; Above all, taking >the shield of faith, wherewith ye shall be able to quench all the fiery >darts of the wicked. And take the helmet of salvation, and the sword of >the Spirit, which is the word of God: Praying always with all prayer and >supplication in the Spirit, and watching thereunto with all perseverance >and supplication for all saints" > >This Month's Suggested Books: >============================= > >"New Complete Do-It-Yourself Manual" by Reader's Digest Association, >Inc. ISBN: 0895773783 >Description: An updated edition of the indispensable handbook to home >building and home repair that has sold over 7 million copies. Includes >over 4,000 illustrations and photographs (3,000 in full color). (528 >pages) > >"Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, >Canning, Preserving, and Drying What You Grow" Susan McClure (Editor) >Rodale Food Center ISBN: 0875969798 >From the Publisher: "Preserving Summer's Bounty' is filled with >hundreds of delicious, healthy recipes that are also quick and easy to >prepare. From salads to desserts, these healthful, money-saving recipes >will satisfy even the most finicky tastes. 100 illustrations." > >Books suggested in Food Storage Newsletter, past and present, are listed >on the NurseHealer.com Food Storage webpage at >http://www.nursehealer.com/Storage.htm Information about each book, >ordering information, and resources are provided as available. > >(More Food Storage books & ideas are at >http://www.nursehealer.com/Storage.htm ) > >This Month's Frugal Living Tips: >============================== >Study new methods of home repair and maintenance. Learn to fix a leaky >faucet, repair a screen door, restore furniture, paint walls and >ceilings, make draperies, build a work bench or bookshelf, stabilize >loose or damaged plaster, fix sticking drawers, replace damaged >countertops, mend a fence, make chair or table legs more sturdy, patch a >leaky roof, weatherize your home with insulation, patch nail holes in >walls, glue loose table legs, improve the flow through the garbage >disposal, reweave fabric on lawn furniture, or repair bicycles. >"Life is made up of small daily acts," said Sister Barbara B. Smith, >former Relief Society general president. "Savings in food budgets come >by pennies, not only by dollars. Clothing budgets are cut by mending, >stitch by stitch, seam by seam. Houses are kept in good repair nail by >nail. Provident homes come not by decree or by broad brushstroke. >Provident homes come from small acts performed well day after day. When >we see in our minds the great vision, then we discipline ourselves by >steady, small steps that make it happen." (Ensign, Nov. 1980, p. 86.) > >Get lots of home repair tips at http://www.factsfacts.com/MyHomeRepair/ > >Caring for your chiminea. What is a chiminea? Originating in Mexico in >the 17th century, the original chimineas were used to bake bread. As >with the originals, modern chimineas are handmade from raw, wet clay, >giving each chiminea its own personality. What can be burned in a >chiminea? The chiminea is primarily a wood-burning stove. Hard woods >burn best and produce the least amount of sparks. Some chiminea users >who cook in their chimineas burn charcoal. Don't ever use any lighting >fluid, alcohol or gasoline in a chiminea! There is a possible explosive >danger in using any sort of accelerant in a closed stove. This makes the >lighting of the coal a challenge! One safe way is to first burn some >hard wood to form wood coals, which in turn are hot enough to light the >charcoal. You could also use self-lighting charcoal. Chimineas are for >outdoor use only! Be alert to drought and flash-fire conditions in your >area! If you want your chiminea to last... treat her with respect! There >are rules you must follow to make your chiminea experience a wonderful >one. The goal is really simple... do everything humanly possible to >keep your chiminea from cracking! Though hard, clay is also fragile. >Aside from the obvious... don't beat it with a hammer or drop it... >improper burning and lack of maintenance can also cause breakage. > (1) Chimineas are easily breakable and difficult to lift. What an evil >combination for your back and wallet! Avoid lifting and carrying your >chiminea as much as possible by using a hand truck or cart to move it >when necessary. Never ever lift a chiminea by the stack! If you have a >strong back and a moderately-sized, liftable-by-mortal-man chiminea, >placing one hand in the firebox and the other around the stack as low as >possible is probably the best method. >(2) Seal the outside of your chiminea before first use! It is >absolutely mandatory to apply a sealer to the outside of your chiminea. >The manufacturer recommended finishes are Future acrylic floor finish or >a wood sealer, such as Thompson's Water Seal. The sealer keeps moisture >from seeping into the clay. Remember that your chiminea is painted, not >glazed like ceramic tile, and the paint offers very little protection >from moisture. In fact, the sealer will protect and extend the life of >the paint finish. The chiminea should be resealed at least once a month >during periods of use. If you use the acrylic floor finish, the easiest >way to apply it is to use a trigger-type spray bottle. You can rinse >the spray mechanism with hot water and it can be reused many times. >(3) Give your chiminea a safe home! There is always the chance that your >chiminea may break while hosting a fire. Always place it on the metal >stand that came with it, and never place it on an unprotected deck or >other flammable surface. Don't place your chiminea under low hanging >branches or under any flammable structure. Sparks can escape the top of >the stack and you don't want to burn your house (or your neighborhood) >down! >(4) Purchase a protective cover and use it! Sealing is not enough in >very wet weather so using a waterproof cover is a must. Always cover >your cool chiminea if you expect rain. This is because any moisture it >absorbs may turn to steam and cause cracks in the clay when heated. >(5) Prepare for rain emergencies! If it starts to rain while using your >chiminea, put a large piece of sheet metal over the top of the chiminea >and holding it in place with a heavy stone. With the lack of draft, the >fire will initially begin to flame out of the firebox, but will quickly >die down to a smolder for lack of oxygen. >(6) Put sand in the bottom of the chiminea before starting a fire. Hot >wood coals can cause the clay to crack. Protect the bottom of the >chiminea by covering it with at least three inches of sand. You can also >use a small metal wood rack to raise the wood if you chiminea is large >enough, but it is unnecessary. >(7) You can install a simple spark arrestor on your smokestack. If you >burn certain types of wood you may find a large number of hot sparks >shooting up the stack of your chiminea. If this scares you... it >should... get a piece of chicken wire or small-holed fencing and bend it >so it sits either over the top of the stack or drops slightly inside. >Hot sparks will extinguish upon contact with the metal and decrease the >likelihood of your causing an unintentional fire. >(8) The first fires are the most important! The inside of a chiminea is >virgin clay... highly absorbent and unprotected. Since virtually any >sealer would burn off quickly (or even catch fire), the inside of the >chiminea can be sealed "naturally" by the soot, ashes and creosote >produced by wood burning. This both protects the clay but also seals >hairline cracks. So your first burns must be small and controlled... no >more than some kindling and one very small log or a few pieces of >hardwood. Let the fire burn out and let the chiminea cool completely >before starting another fire. Anywhere from four to eight small fires >should be completed before the clay is adequately sealed. >(9) A chiminea is not a blast furnace or an incinerator. A good rule of >thumb is to not allow the flames from the fire to reach beyond the top >of the stack. >FINALLY.... Don't ever use water to kill a fire... the temperature shock >and steam could break the clay!! If it is absolutely necessary to stop >the fire quickly, use sand or a dry chemical fire extinguisher... never >a CO2 extinguisher! >- from http://www.naturalhandyman.com/ > >(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm ) > >Newsletter & Email List Information: >================================== > >Back issues of this Food Storage Newsletter are available for viewing, >downloading, and printing from the archives at >http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word >(.doc) format, or Adobe Acrobat (.pdf) format. >NOTE: .pdf files require Adobe Acrobat Reader to view and print. >(FREE download http://www.adobe.com/products/acrobat/readermain.html ) > >NOTICE: >======= > >Listbot, the server for NurseHealer.com's email lists is no longer going >to offer free email lists. Listbot is closing August 2, 2001. For this >reason, all NurseHealer.com email lists are moved to Yahoo Groups by the >same name. See each group for full details. > >FREE Food Storage Newsletter Announce-Only Email List (FreeFSN): >====================================================== > >The Free Food Storage Newsletter Email Discussion List was formed on >June 24, 1999. >This Email List is for those who ONLY want to receive the FREE Monthly >Email Food Storage Newsletter. List members will ONLY receive the >newsletter, and will NOT be able to post messages to the list. By >joining this list, you will only receive one monthly email from the >list, which will be the monthly newsletter. No other messages will be >sent. >The FreeFSN list provides ONLY the once-a-month newsletter without any >discussion. >Members are NOT allowed to send email to the ENTIRE LIST. > >To SUBSCRIBE: send email to FreeFSN-subscribe@yahoogroups.com >To UNSUBSCRIBE: send email to FreeFSN-unsubscribe@yahoogroups.com >OR You can SUBSCRIBE and/or UNSUBSCRIBE at >http://www.nursehealer.com/Listbot.htm >FREE Food Storage Newsletter Announce-Only Email List (FreeFSN) Home >Page: http://groups.yahoo.com/group/FreeFSN > >OLD LIST info from LISTBOT (The OLD list closing August 2, 2001; see >ABOVE to join NEW LIST): > >To UNSUBSCRIBE: send email to FreeFSN-unsubscribe@listbot.com >OR You can UNSUBSCRIBE at http://freefsn.listbot.com/ >You can temporarily view the ARCHIVES online at >http://www.listbot.com/archive/FREEFSN > >LDS Food Storage Email Discussion List (LDSFS): >====================================== > >The LDS Food Storage Email Discussion List was formed on January 29, >1999. >LDS Food Storage Email Discussion List is open to the general public and >members of the LDS Church for any discussion pertaining to food >storage. A FREE Monthly Food Storage Newsletter is published to the >list, with quotations and scriptures as well as information on food >storage, shelf life, resources, and plans for acquiring food storage. >The LDSFS list provides the newsletter and discussion of topics related >to food storage (LDS and non-LDS may join this list.) > >Members can email to the ENTIRE LIST by sending email to >LDSFS@yahoogroups.com >To SUBSCRIBE: send email to LDSFS-subscribe@yahoogroups.com >To UNSUBSCRIBE: send email to LDSFS-unsubscribe@yahoogroups.com >OR You can SUBSCRIBE and/or UNSUBSCRIBE at >http://www.nursehealer.com/Listbot.htm >LDS Food Storage Email Discussion List (LDSFS) Home >Page:http://groups.yahoo.com/group/LDSFS > >OLD LIST info from LISTBOT (The OLD list closing August 2, 2001; see >ABOVE to join NEW LIST): > >To UNSUBSCRIBE: send email to LDSFS-unsubscribe@listbot.com >OR You can UNSUBSCRIBE at http://ldsfs.listbot.com/ >You can temporarily view the ARCHIVES online at >http://www.listbot.com/archive/ldsfs > >NurseHealer Email Discussion List (NurseHealer): >====================================== > >The NurseHealer Email Discussion List was formed on December 31, 1998. >NurseHealer Email Discussion List is a discussion list open to the >general public as well as healers and healthcare professionals for >discussion of natural healing: body, mind, spirit, nursing, religion, >philosophy, and preparedness. The NurseHealer list provides the >newsletter and discussion on matters of preparedness, natural healing, >nursing, longterm care, and wellness. > >Members can email to the ENTIRE LIST by sending email to >NurseHealer@yahoogroups.com >To SUBSCRIBE: send email to NurseHealer-subscribe@yahoogroups.com >To UNSUBSCRIBE: send email to NurseHealer-unsubscribe@yahoogroups.com >OR You can SUBSCRIBE and/or UNSUBSCRIBE at >http://www.nursehealer.com/Listbot.htm >NurseHealer Email Discussion List (NurseHealer) Home >Page:http://groups.yahoo.com/group/NurseHealer > >OLD LIST info from LISTBOT (The OLD list closing August 2, 2001; see >ABOVE to join NEW LIST): > >To UNSUBSCRIBE: send email to nursehealer-unsubscribe@listbot.com >OR You can UNSUBSCRIBE at http://www.nursehealer.com/Listbot.htm >You can temporarily view the ARCHIVES online at >http://www.listbot.com/archive/nursehealer > >-- >Many blessings, >Mary Catherine ("Cathy") Miller >Cat =^;^= >"By small and simple things are great things brought to pass." > /\_/\ NurseHealer http://www.nursehealer.com/ >( 0.0 )Voicemail/Fax 1-877-284-8158 (Toll-Free) > > ' < FAX 1-801-650-5185 (NOT Toll-Free) > Cat ICQ Pager http://www.icq.com/2839630 >AntiVirus Note: I do NOT open email attachments. > >To unsubscribe from this group, send an email to: >FreeFSN-unsubscribe@yahoogroups.com > >OR Visit: >http://groups.yahoo.com/group/FreeFSN > >Do NOT send unsubscribe messages to the group. > > > >Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/ > > ------------------------ Yahoo! Groups Sponsor ---------------------~--> Small business owners... Tell us what you think! http://us.click.yahoo.com/vO1FAB/txzCAA/ySSFAA/DROolB/TM ---------------------------------------------------------------------~-> To unsubscribe from this group, send an email to: misc_survivalism_moderated-unsubscribe@egroups.com Group webpage: http://groups.yahoo.com/group/misc_survivalism_moderated Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/