Posted on 08/15/2011 2:46:59 AM PDT by Stoat
Evil David Millar - who stabbed frail 82-year-old Lucy Marshall to death - will skip his duties in the laundry because of his new faith.
He will be excused from work on Fridays so he can attend prayers.
And he's told pals he'll not have to do chores during the holy month of Ramadan.
The 28-year-old will also receive special halal meals such as curries at Dumfries prison.
"He's told a few of his cronies he won't have to work for the whole of Ramadan, which us basically like getting a month off his duties.
"It's so see-through."
JJail sources claim Millar - who was just 14 when he knifed Lucy in a Buckfast-fuelled frenzy in 1997 in Cowdenbeath, Fife - showed no previous interest in Islam before his conversion.
But it's believed the fitness fanatic thought a Muslim diet would aid his weight training.
One guard said: "It came out of the blue.
"But we're duty-bound to help once a prisoner decides to become Muslim."
Millar - who was detained without limit of time - married behind bars after meeting wife Sheree Malik, 29, on an online dating website for cons.
The SPS said it could not comment on individual cases. /p>
LLast month we revealed how wife killer Malcolm Webster, 52, became a Muslim convert because he fancied better grub.
I learn something new every day.
[but a lot of it, I wish I *hadn’t*]
;D
Oof, the banana “wine” sounds like a fortified liquor. Normal fermented wines don’t have sufficient alcohol for napalm effects. Even liquors used for flambe’ing items like cheese or pancakes are higher than 100 proof and are first warmed for optimal effect, rather than being used cold at room temperature.
My dad was “self taught” and “normal fermented wines” were probably *not* what was coming out of those 5 gallon carboys in the basement....:))
He came by honest, though.
His dad died of lead poisoning on Rabble Run in the 30s.
[high octane corn liquor business....it must be genetic]
I’ve sometimes felt that sheer jealousy and liberal aspiration is why Uncle Sam continues to insist that all alcoholic beverage distilleries be licensed instead of being sanctioned in small quantity operations as DIY projects (like beer brewing and wine fermentation).
But there’s probably a good health reason for regulating alcoholic beverage distilleries. Depending on what’s fermented and how, there are fermentation congeners of substances that are more and less volatile than ethanol, some which in small quantities add flavor, but some downright poisonous. These would all be evenly mixed in and diluted in a single fermented batch of beer or wine, but distillation will isolate them depending on where in the run they are condensed. On the light side, coming out first, is methanol which is the make you go blind stuff. On the heavy side, coming out last, are fusel oils which can cause digestive upset. If you don’t know what you’re doing you can badly poison yourself and others.
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