Well all Cows/Bulls really. For the sake of ease I will call them Cows. They are a sacred animal in many cultures.
Because of how they are designed, a Cow has a long back. It often gets up from the ground hindquarters first. So from a 'Spiritual' perspective, they stand on their 'feet' first. It takes a lot of technical 'wiring' for them to be able to do this.
When a Cow is in Calf, or full of Milk, I notice this is what they do. So all the sinews, arteries, veins, ligaments, have to be structurally different and have more lipids and cholesterol. The neurological network to the Cows brain is probably 'wired' back to front!
The Ligaments have to be much more developed and complex to allow for the massive weight being put through the bone structure, and the muscles very efficient. (Which actually make for good eating).
They are very well able to control their balance, and actually manage to stick their rear end in the air with a very good degree of elegance. I am also blessed enough to live where the prettiest, most docile, shy, inquisitive, and productive Cows in the world come from! Their Calves have the biggest ooo factor, and going to a calving stall is a very special joy and privilage.
The Jersey Bullock also has a unique flavour, a very buttery yellow fat in the meat. The Cows have a very high cream content in the milk, which makes beautiful yoghurt, ice cream, cheese, butter. All of which win Silver and Gold medals worldwide. The Blue soft cheese is sublime, and hand made with love and care, and very expensive!
We eat the young Bull Calves as 'Pink Veal', because farmers here love to see their calves in the field, and so do we. The Veal is sublime, and also very expensive. They get to play, and eat the very lush Jersey grass and buttercups! And play with the butterflies.
We love our Cows. And I actually live in a 16th century converted Cow Shed! However this does not make me a cow. Well my Husband sometimes says I behave like one, so I will take that as a compliment! Perhaps he means 'Bull', because the Jersey Bull is completely the opposite in temperament to the Cow. Unpredictable, Loyal, needs to be handled by very experienced Herdsmen! (This is how my Husband just described a Jersey Bull, so I will claim this as a fitting description when He calls me a Cow the next time!)
The Americans bought 'Sybil's Gamboge' one of our prize Bulls in about 1919, and paid $65,000.00 which was then the princly sum of £13,000.00 wouldn't it be nice to have this rate of exchange back again!
Jersey's Rural Heritage - a farming way of life, is the book I just referred to, so If anyone wants a beautiful book I am sure you can order one. ISBN 0-9542011-0-8
What an extraordinary number this book has!
However I am sure a Jerseyman would not part with a prize bull in English Pounds, and would expect to be paid in Golden Guineas, which works out to 12,380,952 so a Jerseyman would not expect to be paid coppers for a Cow, and would round this up to 12,381. Golden Guineas.
So if anyone want's to set a Gold standard, a currency exchange system worldwide, I would suggest this moment would be the ideal factor to use!
A Jersey Cow is worth it's weight in Gold! Which reminds me somehow of that 'Golden Calf'.
I wonder if using the average weight of a Jersey bull calf, would be a good way to set the new weight required for gold and silver coinage! As there is less silver in the world, I would suggest that Silver is worth more! 10 times more in fact!
Lets imagine a chosen Bull Calf of impeccable pedigree is weighed immediately the calf is born. Whatever it's weight, divide by the factor for Guineas above, and set the whole worldwide economy on the Sybil's Gamboge calculations.
America needs to realise the rest of the world won't tolerate their attitudes any longer. Their People are the same as anywhere else in the world, and without buying Sybil's Gamboge from Jersey, wouldn't have an economy as powerful as it has been for the last 92 years!
Oh, the very meticulous preparation for the hindquarters of a Cow, are in the first instance a sign of respect. Then a health issue, as the cholesterol content is very high, and it makes the meat far better for eating. I am sure it is worth the effort, and skill required to perform this king of work, and that the meat should be considered of exceptional value.
I did consider the Killing of animals as well. It is essential to consider the end, as well as the life of an animal. That the person killing it truly identifies with the animal in it's death. That in bruising, or damaging the animal in any way during this process, alters it's value as food. We do not 'have to eat meat', it should be considered a rare privilage, and all the animal used as best as possible, for food, hide, glue, and everything that the 'old ways' used to honour the animal by lack of waste.
I would imagine God has a very specific reason for revealing the Kosher ways of killing and preparing meat. I haven't studied or read up on it. But I find if I am preparing fruit for jam, I am very careful to use a sharp knife to cut fruit, and put it straight into simmer/steam itself in a tight lidded pan, the same way the italians cook their tomato sauce. Otherwise, within moments the fruit oxidises and turns brown, and the delicate colour and flavour is lost of the fruit. Depending on the fruit, If it has 'stones' I don't use them as I find the bitter taste of cyanide still in the jam.
So there you go... Putting a bolt through any animal's head to kill it makes it a poison, and because we have damaged it's 'Subtle Energies' we get the cancer!
If you are squeamish about an animal being killed by a very careful and sacred process, don't eat it. And don't knock something you don't understand!
I am not Jewish, and through the Covenant of Christ, this actually doesn't affect me, but If I looked into it, I may try out eating some Kosher meat and decide if I like it better.
I asked my Husband if He would like me to read this, as I did ask Him some questions about Sybil's Gamboge this morning. For the first time he said 'Yes'! After reading it to Him, He said 'What a nice bit of lecture'... Made my day!
Because of how they are designed, a Cow has a long back. It often gets up from the ground hindquarters first. So from a 'Spiritual' perspective, they stand on their 'feet' first. It takes a lot of technical 'wiring' for them to be able to do this.
When a Cow is in Calf, or full of Milk, I notice this is what they do. So all the sinews, arteries, veins, ligaments, have to be structurally different and have more lipids and cholesterol. The neurological network to the Cows brain is probably 'wired' back to front!
The Ligaments have to be much more developed and complex to allow for the massive weight being put through the bone structure, and the muscles very efficient. (Which actually make for good eating).
They are very well able to control their balance, and actually manage to stick their rear end in the air with a very good degree of elegance. I am also blessed enough to live where the prettiest, most docile, shy, inquisitive, and productive Cows in the world come from! Their Calves have the biggest ooo factor, and going to a calving stall is a very special joy and privilage.
The Jersey Bullock also has a unique flavour, a very buttery yellow fat in the meat. The Cows have a very high cream content in the milk, which makes beautiful yoghurt, ice cream, cheese, butter. All of which win Silver and Gold medals worldwide. The Blue soft cheese is sublime, and hand made with love and care, and very expensive!
We eat the young Bull Calves as 'Pink Veal', because farmers here love to see their calves in the field, and so do we. The Veal is sublime, and also very expensive. They get to play, and eat the very lush Jersey grass and buttercups! And play with the butterflies.
We love our Cows. And I actually live in a 16th century converted Cow Shed! However this does not make me a cow. Well my Husband sometimes says I behave like one, so I will take that as a compliment! Perhaps he means 'Bull', because the Jersey Bull is completely the opposite in temperament to the Cow. Unpredictable, Loyal, needs to be handled by very experienced Herdsmen! (This is how my Husband just described a Jersey Bull, so I will claim this as a fitting description when He calls me a Cow the next time!)
The Americans bought 'Sybil's Gamboge' one of our prize Bulls in about 1919, and paid $65,000.00 which was then the princly sum of £13,000.00 wouldn't it be nice to have this rate of exchange back again!
Jersey's Rural Heritage - a farming way of life, is the book I just referred to, so If anyone wants a beautiful book I am sure you can order one. ISBN 0-9542011-0-8
What an extraordinary number this book has!
However I am sure a Jerseyman would not part with a prize bull in English Pounds, and would expect to be paid in Golden Guineas, which works out to 12,380,952 so a Jerseyman would not expect to be paid coppers for a Cow, and would round this up to 12,381. Golden Guineas.
So if anyone want's to set a Gold standard, a currency exchange system worldwide, I would suggest this moment would be the ideal factor to use!
A Jersey Cow is worth it's weight in Gold! Which reminds me somehow of that 'Golden Calf'.
I wonder if using the average weight of a Jersey bull calf, would be a good way to set the new weight required for gold and silver coinage! As there is less silver in the world, I would suggest that Silver is worth more! 10 times more in fact!
Lets imagine a chosen Bull Calf of impeccable pedigree is weighed immediately the calf is born. Whatever it's weight, divide by the factor for Guineas above, and set the whole worldwide economy on the Sybil's Gamboge calculations.
America needs to realise the rest of the world won't tolerate their attitudes any longer. Their People are the same as anywhere else in the world, and without buying Sybil's Gamboge from Jersey, wouldn't have an economy as powerful as it has been for the last 92 years!
Oh, the very meticulous preparation for the hindquarters of a Cow, are in the first instance a sign of respect. Then a health issue, as the cholesterol content is very high, and it makes the meat far better for eating. I am sure it is worth the effort, and skill required to perform this king of work, and that the meat should be considered of exceptional value.
I did consider the Killing of animals as well. It is essential to consider the end, as well as the life of an animal. That the person killing it truly identifies with the animal in it's death. That in bruising, or damaging the animal in any way during this process, alters it's value as food. We do not 'have to eat meat', it should be considered a rare privilage, and all the animal used as best as possible, for food, hide, glue, and everything that the 'old ways' used to honour the animal by lack of waste.
I would imagine God has a very specific reason for revealing the Kosher ways of killing and preparing meat. I haven't studied or read up on it. But I find if I am preparing fruit for jam, I am very careful to use a sharp knife to cut fruit, and put it straight into simmer/steam itself in a tight lidded pan, the same way the italians cook their tomato sauce. Otherwise, within moments the fruit oxidises and turns brown, and the delicate colour and flavour is lost of the fruit. Depending on the fruit, If it has 'stones' I don't use them as I find the bitter taste of cyanide still in the jam.
So there you go... Putting a bolt through any animal's head to kill it makes it a poison, and because we have damaged it's 'Subtle Energies' we get the cancer!
If you are squeamish about an animal being killed by a very careful and sacred process, don't eat it. And don't knock something you don't understand!
I am not Jewish, and through the Covenant of Christ, this actually doesn't affect me, but If I looked into it, I may try out eating some Kosher meat and decide if I like it better.
I asked my Husband if He would like me to read this, as I did ask Him some questions about Sybil's Gamboge this morning. For the first time he said 'Yes'! After reading it to Him, He said 'What a nice bit of lecture'... Made my day!
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