posted on May, 11 2009 @ 01:18 AM
True enough, when I was privy to the consumption of the local produce in Virginia, I had no trouble with parasites. All in all I was pretty well
sterilized. Now the chew, I had to age that a bit more than a day, but it was fresh out of the curing barn, Locally produced molasses slathered
between every leaf before twisting the bunch up and letting it steep a few days.
An acquaintance, who is no longer among us, had a small groundhog still that could be set up in the kitchen, on a wood stove, and would only run off
about a gallon at a time. Smooth stuff, in a fire belchin' sort of way.
[edit on 2009/5/11 by nenothtu]