EUROPEAN-WIDE WAYS

Any ways we had that were European-wide were that for one reason: They are the ways we were given by the people that brought us here. Here is a look at some of the most important ones:

8,000 BC. We were instructed to start taking the animals from the wild to start farming. I don’t feel that there is any point in going into the detail about how that was done suffice to say; that it was necessary to psychologically trick the animals into helping us. Man today doesn’t understand animal psychology, so he wasn’t going to have understood it on his own back then.

Farmers or others who neglect or mistreat those animals, greatly betray the trust they put in us to look after them. Hay laps and grass ropes also go back to that same era.

7,800 BC. We were given the Lactic Acid system which was cheese making. When we drank whey it topped up the body’s own Lactic Acid and protected the pancreas from unnecessary damage, thereby preventing the disease diabetes.

Up until that point diabetes was the biggest adult killer and especially at a time when we had to go for long periods without eating. Whey drinking had largely ceased by the latter part of the 1800’s. To start the Lactic Acid system off, we had to suck rennet from a suckling calf’s stomach. Different parts of a country had their own distinctive types of cheese. That’s because cheese making evolved over such a long period of time.

3,200 BC. Our fire-making system was cumbersome and required a minimum of four men. So we were given a new system, which was quite an efficient one-person operation. Here is how it worked: A little round stick was run between two wooden indents. The upper one was greased with a bit of animal fat. That allowed you to apply additional downward pressure, plus fire only started at the bottom. A bow and leather thong was used to turn the little stick. The seed fiddle was an offshoot of it.

That system couldn’t be introduced until we had leather and a means of cutting it, which was well into the Copper Age. That had to do us until we got matches in the 1820’s. I realise that this system was demonstrated on television, around Christmas 2003. I recalled it during the first series of Survivor Island.

3,000 BC. We were given linen and you couldn’t spin yarn without the old spinning wheel. Early linen was a fairly heavy material. Then when we had a good absorbent material like linen for our clothing, we were given garlic garlands.

The garland was hung up in the kitchen. It took a bit of heat to make it work, and give out its fumes and that heat was always in the kitchen. The garlic fumes got into our clothes and protected us from all the airborne viruses, of which there is quite a number.

We had been cultivating the wild garlic for thousands of years before that. The wild garlic has always been the natural enemy of the airborne viruses, as I explain later.

In olden times you were either eating in your own kitchen every few hours, or in someone else’s for whom you were working and all kitchens had the garlic.

When we started sending children to school, they were too long away from the garlic. The schools needed to have garlic in them but didn’t. Then, when we became more industrialised the garlic became less and less effective. The factories needed to have had set dining areas with garlic in them but again they hadn’t.

The use of garlic was discontinued during the second half of the 1800’s. The last people who were still putting up garlic in their kitchens, hadn’t got a clue as to why they were doing it. But the whole secret of living life in our past, was knowing not to change anything. And by the way there never were any vampires.

City people had abandoned the garlic long before the rest of a country, hence Bubonic plague. It didn’t go ravishing through the countryside because it was still protected.

With linen we were also given poulticing. That was a very necessary treatment, at a time when Man lived much closer to the thorns.

2,300 BC. We had our farming well enough perfected to allow us to start eating on a regular basis, like we wanted to do. With that came cancer and heart disease.

We were then given the Lactobacillus Acidophilus (LA) system. That started off as sweet cream butter and buttermilk but kept getting developed further, until we had sour-cream butter, which was very rich in the LA bacteria.

We also got the LA bacteria into our bread. Our traditional bread was a big round flat cake about one-and-three-quarter inches thick, made using buttermilk. That was the ideal way for it to be, because when it was baked on a griddle or using a griddle and harnan iron, it wasn’t all that hot in middle.

So there was a seam that ran through the middle of it, where the LA bacteria survived the baking. It wasn’t the done thing to eat fresh baked bread, so in the couple of days that it sat, the bacteria spread back out again.

That left it that the bacteria was in our bread, our butter, our cheese, our buttermilk and at least to some degree, in sweet milk. For a long time we made buttermilk porridge.

That porridge was made thick using water and then thinned with buttermilk. That way there wasn’t too much of the bacterium lost.

For a great many of us, our whole lives revolved around the creation of the Lactobacillus. We had cows to keep and all that that entailed.

We milked the cows, we strained the milk, we cooled the milk, we stored the milk, we churned the milk, we made up the butter and preserved it with salt.

We washed and scoured thoroughly with boiling water everything that was used, because hygiene was paramount. We made the cheese, we baked the bread and we made the buttermilk porridge.

Doing things in that bothersome way, didn’t add anything to the nutritional value of the milk. No, what it added to it was a huge increase in its LA count.

The LA bacteria were also plentiful in lightly cooked red meat. All the time the carcass was hanging, the bacteria was building up in it. When cooked both slowly and lightly, again there wasn’t too much of the bacteria lost. Most families managed to afford a Sunday roast. Even when Man hunted for a living we didn’t eat freshly killed meat.

That bacterium is our natural antitoxin. There is no substitute for it today and it’s unlikely there ever will be.

To medics who think we were healthier in the past because we worked off the excesses, let me remind you: When it came to about 1850AD there was a vast number of people employed, outside that hard grind. The system had to protect them as well of course and did.

In that way it was geared to cover everyone. The more work you done, the more food you had to eat, the more food you ate, the more food toxins you took in, but also the more of what dealt with them.

Here’s this whole thing in a nutshell: Up until the start of intensive farming, bovine animals took neither cancer nor heart disease. That’s because their system is alive with the LA bacteria. That bacterium eats up the toxins that cause both diseases.

The cows passed to us, mainly in their milk and we bred it in the ways that I have explained. That allowed us to top up our own LA bacterium, to the extent that we had the same protection as the bovine animals.

I have little doubt that burn-off does have a bearing on these matters but it’s very insignificant, compared with the role of the Lactobacillus.

Our old cultured buttermilk was addictive. So, when you got children encouraged onto it, they were on it for life because of that. Both our buttermilk and sour-cream butter were truly delicious.

Supping curds was a very good source of the LA bacterium for a youngster. What I have outlined in this section was the European system of ‘The Sour’. Science’s best clue should have come from the effect it has in a septic tank. Then they should have known it should have a similar effect in the human body. The word lactation is derived from the word Lactobacillus.

That bacterium keeps eating and flautuating. So, it releases solids into the atmosphere in gas form. It does the same with mud in lakes and rivers. If it weren’t for that the lakes would fill up with mud. It is also in the water.

If it weren’t for that there wouldn’t be a fish anywhere inland, nor there never would have been. When bog land is taken into account, that gas is being released into the atmosphere on a massive scale. The impurities released into the atmosphere are brought back down in rain and snow. It accounts for most of the dirt in both.

We sometimes read about celebrities who pay good money, to go on de-tox courses. But I’m afraid there is only one de-tox course, and that’s the life-long one we have left behind.

The move away from the Lactobacillus lasted right throughout the 1900’s. It had even begun before that. Most of us abandoned the buttermilk porridge back in the 1800’s. When we started to bake our soda bread in ovens that on it’s own, was a very big step in the wrong direction.

For quite some time now it had been accepted, that mountain people were healthier because of the environment they lived in, but it had nothing to do with the environment. It was because of the fact, that they were the last to change

Because of poor roads in remote mountain areas, there was no lorry to lift the milk, so they had little option but to carry on as they had been. In some such areas they were still making the buttermilk porridge, up to the 1970’s and maybe even later than that.

2,000 BC. We were also given a whole array of charms, where it was only necessary to believe in them, to be cured by them. The people who had them didn’t know how they worked. They just knew the little bit of ritual they had to go through each time. I assume that most Europeans will know little about them today, but they are still used quite a lot in Ireland though.

Up until more recent times if you went to your doctor with a condition he couldn’t cure, he just told you who in the area had the charm for it, and left it to them to cure you. An odd wise doctor was still doing that, during the first half of the last century. A man or woman who had a charm, was always at home when they were needed.

Until our food changed, there were very few medical conditions that there wasn’t a charm for. In five hundred years from now, the Health Service will still not be as good as that system was and still is, if we can find the charmers.

We had lots of old people like never before. We were then given a system of euthanasia, to let our old people away at the last. The local storyteller did that. When asked to do so, he had to put together a package of stories in his head. Not just any stories, but the ones that made the patient laugh most when they were well.

He then went to their bedside and told the stories one after the other, until the patient died with a big smile on their face. Hence the quote in the Old Testament: ‘’Death is sweet’’.

It was necessary to have at least one other person present, with a good hearty laugh. That enhanced the storytelling and the inward laughing would usually have let the patient away, in two or three minutes

The time that it took depended on two things: How far through the patient was, and how good the storyteller was.

This was discontinued about 440 AD, due to the spread of Christianity across Europe. We had then got a new way of seeing things and people stopped asking for it. Up until that point, things were as good for Man, as they could possibly be at that stage.

1500 BC. We had reached a stage, where we were eating quite a lot of our own farm animals. We were then instructed to fast them for three full days, before slaughter. That meant two days water only, but on the third day they were denied water as well.

For the first two days when the animal had nothing to eat, it drank additional water, which flushed the system. The third day without anything, drained it of just about everything harmful.

The detoxification of animals also makes a tremendous difference, to the digestibility of the meat. Small producers were still doing this up until the 1950’s. Small poultry producers are still doing it, or at least to some extent.

Before we could be given the Lactic Acid system, we had to be given ceramics. That’s why they go back so far.

Before we were given the Lactobacillus system, we were given iron. So, our earliest churns were held together with iron hoops. When we had iron, it gave us a range of cutting tools. You couldn’t make something like a churn without a plane.

Because iron rusted people didn’t particularly like it, whereas bronze was a cherished metal because it didn’t rust. For that reason, things that were traditionally made of bronze, continued to be made of bronze.

Some of that bronze can still be found but the iron from that same era, has rotted away long go. We had to be instructed so that we dug in the areas, where the iron came closest to the surface. A douser was always controlled from the sky.

It’s not easy finding early bronze in Europe either. That’s because we always had scrap merchants. They went around collecting the old bronze, for re-smelting. For it you got either thanked or blessed or both. As I have already pointed out the whole secret of our butter making was the hygiene.

That hygiene could only be achieved by scalding everything that was used, thoroughly with boiling water. That had to be done with cast-iron kettles because there was no other way of doing it.

Killing pigs was another of our European-wide ways. With being that, it couldn’t be improved on and believe me it hasn’t.

Even when building the bank for a hedge, the direction it ran was influenced. That left the countryside to look spectacular from the air. Where agricultural land is divided up with old hedges, ditches or stonewalls, you won’t find a field either square or truly rectangular. They would have been our preferred shapes.

But there’s more to it than that though. If you were to study the outlay of land, you will find that from several miles up on a clear day, you can read the terrain you are looking down on. That’s because that outlay was designed from the sky in the first place. The old road network is also part of that outlay.

It is generally accepted that the roads were made crooked to avoid certain peoples land, but that view is wrong. Country people themselves think of a twisted road, as just the donkey’s pad widened. When the vast majority of our roads were made, the land was owned by the Government and later by the Earls. So in that way there weren’t any restrictions.

When making a road, the first thing built were the banks and then the hedges planted. The road it’s self was then cobbled. However, as I have already pointed out, no spade-man ever decided the direction a bank ran. Others decided that.

The roads built in this modern era don’t have hedges. They are therefore much straighter. What corners they do have are both slower and properly sloped. Old roads that are straight, or even reasonably straight, may have hedges but they were built without banks. Even the roads through mountains are a lot straighter, than the ones through prime farmland.

The country used to have a whole series of pads that we walked, but again you would never have come across one that was straight, just like animal pads today aren’t straight.

When farming in the past, if a beast died of blackleg, the infected leg was cut off and tied up in a shed. It would have fallen down often, but it was tied up again and again and again, until there was nothing left but the bones. The upper bone was then tied up to the rafters and left there.

That bone inoculated, not just your stock against blackleg but also that of your neighbours, for anything up to a hundred years. Woodworm also played its part in keeping the bone active. That was just an extension of nature’s way. Before we took charge if a beast died of blackleg, it just rotted into the ground where it lay and inoculated all round it for a number of years, but wasn’t going to be anything like a hundred years. Farmers today don’t know to do that, because it was another of our given ways, which has been left behind.

Fox numbers were also controlled for us, to leave us that we could farm in the open way that we did.

When we were given a new system like ‘the churning’ it started out in pockets, and then spread into every corner of Europe. All instructions given to this people were given once and once only. It was up to us not to lose track of them. As you will see, we have lost our way badly. It has been left to me in this life, to try to recall what I can of them, and give them back to the world. The Space People got us to do things by expecting us to do them. The area of expectation is one that Man knows nothing about.

What I have outlined here, is only a very small part of the total instruction, which this people received. Apart from the outlay of the countryside, most instructions were passed through us, the originals.

They were passed to us in such a way, which meant no form of physical contact. That way we knew what to do, without knowing that we were instructed. We then told the people in our own areas, what they needed to do.

These ways had to be actually worldwide. It’s just that some of them had variations, for different parts of the world. So, the African witch doctor was the same as the European charmer. Black Africans and North American Indians had a system of euthanasia that differed from ours, but when they grew old, they just lay down and died when they wanted to.

For some reason the further you go west in Europe, the better those ways were retained.