Okay, as you can see I'm changing the format around again. Not because I want to but because the past two times I've sent out this newsletter I've had to re-create the template from scratch. My mailchimp account that used to be so error free and easy to use has suddenly become a hydra that strikes and bites when I'm least expecting it.
And now for more Prepper content from my upcoming book:
BUGGING IN: WHAT TO DO WHEN TSHTF and YOU LIVE IN SUBURBIA by Raymond Dean White
Foods and Medicines Overlooked Earlier
The uses for baking soda are almost limitless. Here are a few reasons why you should keep lots of this stuff in stock.
Make a paste of baking soda and water and apply it to bee stings to relieve pain and swelling. That same paste can remove sweat stains from clothing—just apply, let it sit for about an hour and wash. The paste can be used to remove the gooey residue left when you peel labels off of bottles or jars and it’s a toothpaste substitute. Add baking soda to your bath to relieve itchy, sunburned skin. Mix a bit with vinegar and use a scrubby pad to get rid of soap scum buildup. Mix baking soda with warm water and let your nasty looking discolored toothbrush sit in it overnight—wah-lah, clean as new. Clean dried up gunk in your microwave by putting a couple of teaspoons baking soda in a bowl of water and nuke it for four minutes, then let it sit for a minute or two, remove the bowl and wipe the micro out with a warm rag. Place an open box of baking soda in your fridge to deodorize it. Oh, I almost forgot. It’s useful when you’re baking bread too.
Okay, I had to stop and take a breath. Baking soda plus vinegar make a cleaner that can be used on floors, sinks, shower doors and on and on. Make a paste of it with hydrogen peroxide and it will get that ugly brown baked on gunk off your cookie sheets and leave them looking like new. Sprinkle equal parts baking soda and salt wherever you see ants and they won’t come back.
Look, I could go on forever but instead of doing that here’s a few links to give you some more ideas why having a lot of this on hand is a good idea.
I could keep going but if you aren’t sold yet you’re a lost cause.
Like Baking Soda, Vinegar is one of those staples you should keep more of that you think you’ll need. One of the things I use vinegar for most often is washing fruits and berries. Seriously, strawberries can last for weeks. Fill your clean sink with cold water. Add one cup of vinegar and stir it up, then put your fruits, veggies or berries in and let them soak for ten minutes or so. The water will look dingy and all the pesticides, wax and other junk on your them will be gone. Rinse well. I usually use Apple Cider Vinegar for this but regular old white vinegar works as well.
My second favorite use is as a window cleaner. I mix a cup of vinegar with a gallon of warm water and use dampened old newspapers as cleaning rags. My streak-free windows sparkle for weeks.
Back when my wife was a smoker she’d place a small bowl of vinegar in our bedroom to absorb the cigarette stench and it worked great.
When I remember, I add a tablespoon of white vinegar to the laundry as a fabric softener—and if you have some really funky clothes it will get the stink out.
Vinegar is a good weed killer so if you’re using it as an insecticide do NOT spray it on your veggies directly.
Here’s a link to 40 ways to use apple cider vinegar to improve your health as well as for cleaning a variety of things.
And finally here are some tips for how to NEVER use vinegar, and they are well worth reading. Hint: mixing vinegar with bleach will create deadly chlorine gas. Using it to clean your car will strip all the wax off it. It will pit marble countertops and stoneware. It is of no use cleaning greasy items. It will corrode aluminum or cast iron cookware—so only use it on stainless steel or enameled cast iron cookware. Read on.
It is impossible to have too much salt. Salt is essential to life and by that I literally mean without some salt in your diet you will die. So unless you live near a good, reliable source of salt (ocean, Great Salt Lake, salt mine or salt lick) you need to store way more than you think you need. It has the advantages of being really cheap so even several hundred pounds won’t set you back much.
Salt for cooking: I’ve heard all the arguments about using non-iodized salt and I think they are basically BS. Iodine is an essential micronutrient that, while present in ocean water, is almost non-existent in soils in the United States. Iodine deficiency results in goiters—something almost unheard of in the US since the advent of iodized salt. For this and numerous other reasons found in the following articles I recommend storing iodized salt as opposed to the supposedly healthier varieties.
This is pretty serious stuff folks, so I hope you followed the above links and were inspired to do some research on your own. Store iodized salt, or if you can stand the stuff eat the seaweed the Japanese eat. It’s iodine rich.
Salt has been used for thousands of year for preserving meat in the absence of refrigeration. There are numerous tutorials on YouTube and elsewhere on the subject so I’m not going into it here. Suffice it to say this is another good reason to store salt.
Salt as a trade item. Salt was so valuable at one time it was considered a currency. Roman soldiers were paid with it. People who don’t have salt will eventually die from the lack, but before they do they’ll develop such a profound salt craving they’ll be willing to kill for it. A better idea is to trade some of it to them before they get so nuts they’ll drink your blood for its salt content. (I’ve always harbored the suspicion that this was the true origin of vampire myths).
Until I started baking my own bread I couldn’t stand commercially produced whole wheat breads and just assumed I didn’t like any whole wheat bread. Boy was I wrong. Home-baked bread, even the stuff using commercial All-Purpose flour is so much better than store bought there is no comparison. This is especially true of whole wheat breads. I have no idea why unless it’s because if you grind your own flour it’s fresher.
Anyhow the point is, if you like bread you’ll need a grain mill (which I covered in depth back in Chapter 5 Food) and some wheat berries to make flour. Fortunately, wheat berries are inexpensive and can be stored for years in a mylar bag with some oxygen absorbers.
Oats have less gluten than wheat so if you are gluten intolerant, or if you just like oats, store them the same way you’d store wheat berries.
I love rice, mainly because I love oriental food and most of it was created for use with rice. The health nuts I know are always going on about the benefits of brown rice but that stuff won’t store for long. It will go moldy no matter what you do to try to make it last. Regular old white rice will (like wheat) store for years in a mylar bag with oxygen absorbers.
I can just see the health nuts screaming and flapping their gums that I’m the Devil, but the hard fact of the matter is, lard lasts longer than cooking oils when there is no refrigeration. And while a person can learn to render oils from black olive trees it’s easier to render lard from pigs.
A side benefit to having lard around is you can dip your bullet tips in melted lard and if you should be forced to shoot an Islamofascist they won’t get to enter paradise when they die.
Epsom salts are high in potassium and therefor are a good thing to sprinkle around tomato plants before you water them. Same for roses. They are, of course, also good for soaking tired feet. They are rumored to cure toenail fungus or at least help you keep it under control.
Hydrogen Peroxide is another substance that can be used in numerous ways to make your life easier. Here’s a link to an article that describes how to use it and the two different kinds. Note: if you plan to ingest any make sure you are using diluted FOOD GRADE hydrogen peroxide.
Here’s some info I just stumbled across. I haven’t used this stuff for anything but a decongestant. Here’s 12 uses for Vicks VapoRub.
I've been collecting PINS on my Pinterest site that I hope could be of use to you so I invite you to go there and browse.
That's all for this month. Coming up in Volume 15: Entertainment and Morale