Re: Adventures In Liver Land (not for the squeamish)

[Guest guest]

Great story, ! Your blood description reminded me of my Dad saving blood

from pigs at the slaughterhouse when I was small for some local Polish people

to make their blood sausage. They'd call him when they wanted it and come by

that day to get it. Also brought back a story he told me about a woman who

would come by daily for a while and drink fresh pig blood. She only told him

her doctor said to do it or she would die if not. On her last visit she told

him she was cured and wouldn't have to do it anymore. Have no idea what she

had

and Dad doesn't either.

Wanita

[Guest guest]

Wanita-

>Your blood description reminded me of my Dad saving blood

>from pigs at the slaughterhouse when I was small for some local Polish people

>to make their blood sausage.

Boy oh boy do I wish your Dad were around here now! I'm having a heck of a

time finding a source of blood for sausages, and I love blood sausages.

>Also brought back a story he told me about a woman who

>would come by daily for a while and drink fresh pig blood. She only told him

>her doctor said to do it or she would die if not. On her last visit she told

>him she was cured and wouldn't have to do it anymore.

How interesting. I imagine fresh blood from healthy animals is probably

one of the best health foods there is, but I also imagine it would be an

acquired taste, and besides, where can you get fresh blood nowadays,

particularly if you live in a city as I do?

-

[Guest guest]

>

>>Your blood description reminded me of my Dad saving blood

>>from pigs at the slaughterhouse when I was small for some local Polish

people

>>to make their blood sausage.

>

>Boy oh boy do I wish your Dad were around here now!  I'm having a heck of a

>time finding a source of blood for sausages, and I love blood sausages.

*******Dad is still living but this was about 40 years ago when he ran the

slaughterhouse. We stopped raising pigs 5 years ago or so when he couldn't do

them any longer here because of his shaking hands. His slaughterhouse was shut

down little while after I remember all this from. Was when sanitation issues

were the reason to put the little guys out of business. The requirements then

to tile floor to ceiling over the concrete were just too costly for the owner.

Dad was taught by a Jewish man when he was 9. That work supported his family

through the Depression while he skipped school. Blood sausage is good.

Wouldn't

eat any of it now unless I knew its history.

>

>>Also brought back a story he told me about a woman who

>>would come by daily for a while and drink fresh pig blood. She only told him

>>her doctor said to do it or she would die if not. On her last visit she told

>>him she was cured and wouldn't have to do it anymore.

>

>How interesting.  I imagine fresh blood from healthy animals is probably

>one of the best health foods there is, but I also imagine it would be an

>acquired taste, and besides, where can you get fresh blood nowadays,

>particularly if you live in a city as I do?

**** She didn't like it but did it anyway to save her life IIRC. Thought it

very interesting too as to medicine 40 years ago.

Wanita

[Guest guest]

Wanita-

>Wouldn't

>eat any of it now unless I knew its history.

No kidding. I could probably get blood from conventional sources, but I

can't seem to get it from clean, pastured, grass-fed farms.

-

[Guest guest]

At 08:12 PM 1/29/03 -0500, you wrote:

>Wanita-

>

>>Wouldn't

>>eat any of it now unless I knew its history.

>

>No kidding.  I could probably get blood from conventional sources, but I

>can't seem to get it from clean, pastured, grass-fed farms.

>

>-

I understand, . In order to sell grass fed beef comes dealing with the

extinct county service slaughterhouse and laws made for quantity not quality.

Wanita