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Everyone will experience their own emergencies. If you prepare now, you can be ready when it happens. Whether it is loss of income or the family wage earner, or a natural or man-made disaster, learn to prepare before disaster strikes.
Part Two Chapter 3 - Twelve-Step Program Step 1 How to Afford and Maintain a Year's Supply Step 2 Building Your How-To Library Step 3 What Why Where and How to Store Step 4 Water - How Much to Store and How to Treat It Step 5 Food - What Does YOUR Body Really Need? Step 6 Food Preparation Equipment - What to Use and How Step 7 The Switch to Whole Foods - Everyday Recipes Step 8 Keeping Clean - Sanitation and Misc. Supplies Step 9 Energy - Lights Keeping Warm or Cool Step 10 Emergency Doctorin' - Home Health Care Step 11 Growing Spouting and Harvesting Step 12 Emergency Plans and 72-Hour Kits
Part Three Chapter 4 - Helping Others Chapter 5 - Completing the Preparedness Picture
Appendix 1 - Cooking Measurements Appendix 2 - Words of the Prophets Appendix 3 - Food Storage Questions Appendix 4 - Glossary Appendix 5 - Grocery Shopping List
Index To Recipes
Excerpt from Chapter 3 page 71 Containers for Water Storage Bottles of heavy odorless plastic with tight-fitting caps are preferred for storing water. Use only containers that are used or made to hold food or water. Do not use plastic milk bottles as they deteriorate and begin to leak within just a few months. Plastic soda bottles are excellent and are easy to carry in a 72-hour kit. Glass jugs or bottles with screw tops can also be used. Metal containers tend to give water an unpleasant taste. Preparedness stores carry collapsible plastic 1-5 gallon water containers. Where space permits fill 55-gallon drums with water and equip them with an inexpensive hand pump.