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The Midas Touch

By Tim Hazell

Banking can be traced back to first civilizations. In ancient Iraq, Mesopotamian cultures constructed elaborate storage facilities for grain, a unit of Sumerian currency, before 3,100BC. Egypt, like Sumer, controlled the storage and distribution of its harvest finances from centralized warehouses. Papyrus ledgers of deposits and withdrawals were meticulously kept by scribes. Owners of accounts who had made investments of quantities of grain could negotiate withdrawals in times of poor harvest or conveniently pay off debts and taxes to creditors and Pharaoh. “Grain banks” functioned for the state even after Roman coinage was introduced during the late empire.

Long after the arrival of the Spaniards in México, cocoa beans were still regarded as being of equal value to minted coins. Gold has always set an international standard for its beauty and durability. Ancient and medieval entrepreneurs traditionally preferred this element as the medium for business transactions and conversion of their assets.

Voodoo lore includes spells using coinage to help bring about material success, the focus of this “recipe” for wealth and prosperity!


Charged Gris-Gris Bag


1 green candle

Incense for money drawing

Money-drawing oil


Magnetic sand

1 green bag

1 buckeye nut

1 tablespoon of five finger grass

Beach sand or earth

A few coins



Light the green candle, and burn the money-drawing incense. Place lodestones on a cloth. Take a good pinch of magnetic sand and sprinkle on top of the lodestones to charge them. Concentrate on desires for money and prosperity.

Place lodestones in the green bag with the buckeye nut, five finger grass, beach sand or earth, and coins. Anoint the bag with the money-drawing oil. Pass the bag through the flame of the candle while envisioning yourself in the financial position you would like to achieve. Repeat the following phrase: “Money flow, bring it directly to me. No more financial woes, I will be free.”


Many Asian countries treasure recipes that are prepared for “good luck.” Here is one from China for glistening curried vegetables and shrimp! Hao weikou (good appetite)!


1 tbsp cornstarch

2 tsp curry powder (or more, according to taste)

1/2 tsp sugar

1 tbsp light soy sauce (Kikkoman)

1 tbsp rice wine vinegar

3/4 cup chicken broth

1 tbsp oil for frying

1 red or green bell pepper, seeded and diced

1/4 lb snow peas (about 20), optional

1 inch peeled ginger, grated

2 large garlic cloves, minced

3/4 lb cleaned medium shrimp

Chopped coriander for garnish


Combine cornstarch, curry powder, and sugar in a bowl. Mix in soy sauce, vinegar, and chicken broth carefully to avoid lumps. Set aside. In a wok or heavy skillet, heat one tablespoon oil over high heat. Add bell pepper, peas, ginger, and garlic. Stir-fry briefly until vegetables are brightly colored. Transfer to a plate. Add the shrimp and stir-fry until pink, about one minute. Return vegetables to the wok. Stir and add sauce mixture. Allow to heat through. Serve immediately over rice. Garnish with chopped coriander.


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