Blackstone Outdoor Gas Griddle

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Watering Recipes On a Budget to Grill
Perfect Juicy Meat 12 Pro Tips Tricks to
Get the Most Out of Your Blackstone
Gas Hunter Buck
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 Blackstone Outdoor Gas
Griddle Cookbook
500+ Quick & Easy Mouth-
Watering Recipes On a Budget to
Grill Perfect Juicy Meat.

12 Pro Tips & Tricks to Get the

Most Out of Your Blackstone Gas
HUNTER BUCK
 © Copyright 2021 by Hunter Buck - All rights
reserved.
The content contained within this book may not be
reproduced, duplicated or transmitted without direct
written permission from the author or the publisher.
Under no circumstances will any blame or legal
responsibility be held against the publisher, or author,
for any damages, reparation, or monetary loss due to
the information contained within this book. Either
directly or indirectly.

Legal Notice:
This book is copyright protected. This book is only
for personal use. You cannot amend, distribute, sell,
use, quote or paraphrase any part, or the content
within this book, without the consent of the author
or publisher.

Disclaimer Notice:
Please note the information contained within this
document is for educational and entertainment
purposes only. All effort has been executed to
present accurate, up to date, and reliable, complete
information. No warranties of any kind are declared
or implied. Readers acknowledge that the author is
not engaging in the rendering of legal, financial,
medical or professional advice. The content within
this book has been derived from various sources.
Please consult a licensed professional before
attempting any techniques outlined in this book.
By reading this document, the reader agrees that
under no circumstances is the author responsible for
any losses, direct or indirect, which are incurred as a
result of the use of information contained within this
document, including, but not limited to, - errors,
omissions, or inaccuracies.
 Table of Contents
Introduction
FIRST PART: THEORY
Chapter 1: What is Blackstone?
How does it work?
What kind of Blackstone?
Find the Best Blackstone Griddle Size for
Your Cooking Needs
Blackstone Benefits
Chapter 2: Blackstone Grill functions
Blackstone main features and functions
Chapter 3: Tips and tricks
12 useful tips and tricks for your Blackstone
Temperature tips
Seasoning tips
Don’t bother with Soap or Cleaning Products
Don’t Use Abrasive Scrubbers
Always Preheat the Griddle Before Cooking a
Big Meal
Store It Somewhere
 A Cool, Dry Place
Cover Your Griddle
Don’t let the children play with the griddle
when you’re cooking’.
Don’t leave any plastic bags, containers, or
other flammable materials close to the
griddle top.
Cook in an outdoor space with enough
ventilation.
If you can smell gas, stop cooking
Chapter 4: Preparation, Maintenance and how to

store it?

Blackstone preparation
Cleaning and maintenance
Storage
Chapter 5: Which kind of Blackstone cover?
Blackstone cloth cover
Blackstone hardcover
SECOND PART: RECIPES
Chapter 6: Breakfast
1. Almond and cinnamon pancake
2. Almond coconut and strawberries cake
3. Almond oat and cocoa pancake
4. Apple juice lime and almond donut
5. Apple and coconut omelet
6. Bacon and Swiss Cheese sandwiches
7. Blackberry and almond cake
8. Carrot and glazed chocolate donut
9. Carrot and walnuts pie
10. Champignon and speck omelette
11. Cinnamon and almond bread pudding
12. Cinnamon toast
13. Citrus fruit breakfast donut
14. Cocoa omelette
15. Coconut and cocoa pancake
16. Cranberries and mango cake
17. Figs and gorgonzola toast
18. Grilled cheddar cheese sandwich
19. Grilled peaches in strawberries orange sauce
20. Ham and cheddar sandwiches
21. Hazelnut breakfast pie
22. Ice cream and grilled apricots
23. Lemon soft Cake
24. Mango vanilla and goat cheese crostini
25. Mascarpone hazelnut and strawberry jam pie
26. Mexican style breakfast omelette
27. Nutella and almond toast
28. Oat coconut and cocoa pancake
29. Orange and vanilla bread pudding
 30. Orange and wild strawberry breakfast cake
31. Parmesan and spicy zucchini frittata
32. Peach and stracchino crostini
33. Peanut butter and vanilla toast
34. Pineapple salad in maple syrup sauce
35. Pistachio and coconut cake
36. Porcini mushrooms garlic and bacon omelette
37. Raw ham and paprika frittata
38. Ricotta cheese and pistachio sandwich
39. Ricotta and almond pie
40. Scotch eggs
41. Strawberry and peach oat cake
42. Strawberry creamy pancake
43. Vanilla, creamy waffles
44. Watermelon honey salad and ice cream
45. Whole meal and almond bread
46. Wholemeal and cocoa donut
47. Wholemeal and cocoa pancake
48. Wild strawberries and pistachio cake
49. Yogurt and honey cake with apricot jam
50. Zucchini and cheddar frittata

Chapter 7: Poultry recipes

Chicken
51. Almonds and apple stuffed Porto chicken
52. Almond and ginger chicken breast
53. Apple, rocket, and pistachio grilled chicken
54. Apricot and speck brandy roasted chicken
55. Avocado gruyere and peppers chicken tortillas
56. Cabbage and soy cheese chicken meatballs
57. Carrot and potatoes chicken stew
58. Champignon mushrooms and smoked cheese chicken
roulade
59. Cheddar and radicchio chicken burger
60. Cheddar and hazelnut chicken meatloaf
61. Chicken and bacon Club sandwiches
62. Chicken in wine and myrtle
63. Chicken eggplant and Swiss cheeseburger
64. Classical chicken meatballs in hot sauce
65. Coconut milk spicy chicken thighs
66. Endive and feta chicken salad
67. Fennel seeds and spicy shallot chicken
68. Green beans, bacon and chicken salad
69. Herbs grilled chicken
70. Lime and wine chicken legs
71. Mango and bacon chicken
72. Orange and spices chicken legs
73. Orange and avocado grilled chicken
74. Pears and pine nuts stuffed chicken
75. Pineapple grilled chicken
76. Pink grapefruit lime and honey chicken legs
77. Pomegranate and fennel chicken breast
78. Potatoes and creamy mustard chicken
79. Pumpkin sauce and porcini mushrooms stuffed chicken
80. Speck and cheddar chicken sandwiches
81. Stewed tomato chicken meatballs
 82. Stuffed gouda chicken meatloaf
83. Tomato and orange chicken wings
84. Zucchini and red onion chicken stew
85. Zucchini chicken burger
Turkey
86. Avocado and rocket turkey burgers
87. Brie and speck turkey
88. Capers and radicchio turkey salad
89. Carrot grilled turkey breast
90. Ginger and anise glazed turkey
91. Green salad cucumber and turkey burgers
92. Honey soy sauce and tomatoes turkey
93. Smoked cheese and raw ham turkey rolls
94. Turmeric and mustard turkey thighs
95. Turkey and pepper salad in mustard sauce
96. Turkey in herbs sauce
97. Turkey legs with olives and mint
98. Turkey breast in citrus fruits and rhubarb sauce
99. Turkey breast noodles with ginger and parsley
100. Wine and thyme turkey stew

Chapter 8: Meat recipes

Beef
101. Aromatic vinegar beef tenderloin
102. Beef and vegetable packet
103. Beef and plum skewers
104. Beef and vegetable skewers
105. Beef and watermelon skewers
106. Beef, bacon, and apricot skewers
107. Beef Chilli
108. Beef escallops with lemon and marjoram
109. Beef fillet in dried tomato crust
110. Beef fillet with blueberry sauce
111. Beef fillet with green pepper
112. Beef fillet with tangerine
113. Beef fillet with porcini mushrooms
114. Beef flan with yogurt and curry
115. Beef meatballs and apples
116. Beef meatballs in sweet and sour sauce
117. Beef meatballs with lemon and marjoram
118. Beef meatloaf with green sauce
119. Beef rolls stuffed with asparagus
120. Beef rolls with ham and cheese
121. Beef rolls with pistachios and pine nuts
122. Beef rolls with raisins and pine nuts
123. Beef rolls with raw ham
124. Beef sirloin with aromatic herbs
125. Beefsteak in red wine
126. Beefsteak with curry sauce and pine nuts
127. Beef stew with almonds and curry
128. Beef stew with mushrooms
129. Beef stew with onions
130. Beef stew with pears
131. Beef stew with potatoes
132. Beef stew with spices
133. Beef stuffed tomatoes
134. Braised beef with pumpkin
135. Cheeseburger with speck and brie
136. Churrasco with spring onion sauce
137. Classic beef burger
138. Classic beef stew
139. Curry beef
140. English roast beef
141. Fillet Voronoff
142. Goulash
143. Grapefruit marinated beef ribs
144. Grilled beef ribs
145. Grilled rib-eye steak
146. Grilled steaks with potatoes
147. Grilled tomahawk
148. Hamburger with Emmenthal and crispy bacon
149. Hamburger with onions
150. Marak Teimani
151. Parmesan burger
152. Rack of beef with potatoes and mushrooms
153. Rolled beef fillet with mushrooms and ham
154. Roast beef stuffed with spinach and speck
155. Roast beef with herbs and mustard
156. Sliced beef with asparagus and honey sauce
157. Slices of beef with mustard sauce
158. Spicy beef
159. Thai beef soup
160. Tsebhi, Ethiopian stew
161. Tournedos in mushroom sauce
Lamb
162. Braised lamb with beans
163. Greek-style lamb stew
164. Grilled lamb with mint sauce and parsley
165. Grilled leg of lamb
166. Honey-glazed lamb chops
167. Kofta
168. Lamb and potato stew
169. Lamb braised in red wine
170. Lamb chops in orange sauce
171. Lamb chops in a pine nut crust
172. Lamb chops with garlic
173. Lamb chops with yogurt sauce
174. Lamb skewers
175. Lamb stew with peppers and ham
176. Lamb skewers Lebanese style
177. Lamb stew in red wine
178. Lamb stew with white wine and oranges
179. Lamb tacos
180. Lamb with aromatic herbs
181. Lamb with asparagus
182. Lamb with Indonesian curry
183. Leg of lamb in an orange and pink pepper crust
184. Leg of lamb with potatoes, olives and spinach
185. Marinated leg of lamb
186. Rack of lamb on pea cream
187. Rack of lamb with herbs
188. Ribs with cherry tomatoes in balsamic vinegar
 189. Shepherd's pie
190. Souvlaki
191. Tandoori lamb chops
192. Tikka kebab
Pork
193. Bacon and sausage skewers
194. Braised pork belly
195. Grilled sausage and vegetables
196. Grilled pork ribs
197. Grilled pork skewers
198. Hot dog
199. Lentils and sausage
200. Loin with carrot cream and curry
201. Meatball skewers
202. Meatloaf of cooked ham
203. Pork and pineapple skewers
204. Pork and potato stew
205. Pork baked in foil with prunes and onions
206. Pork belly with citrus fruits
207. Pork burger with pumpkin and cream cheese
208. Pork chops stuffed with cheese
209. Pork chops with Mexican marinade
210. Pork fillet with fennel seeds
211. Pork fillet with honey and ginger
212. Pork fillet with pears
213. Pork loin glazed with honey
214. Pork loin stuffed with peppers
215. Pork loin with apple sauce
216. Pork loin with mustard sauce
217. Pork loin with potatoes
218. Pork medallions with cheese sauce
219. Pork ribs with plums
220. Pork rolls
221. Pork rolls with bacon and pistachios
222. Pork rolls with lemon and orange
223. Pork Roast in Beer
224. Pork skewers with avocado and cherry tomatoes
225. Pork skewers with ginger
226. Pork satai with hazelnuts
227. Pork skewers with lime and zucchinis
228. Pork sausages in white wine
229. Pork steaks with beer
230. Pork steaks with mustard
231. Pork stew with beer
232. Pork stew in sweet and sour sauce
233. Puff pastry cotechino with spinach
234. Ribs with peas and potatoes
235. Roast ham on the grill
236. Roast pork in white wine
237. Roast pork stuffed with pistachios and black cherries
238. Roast pork with berries
239. Roast pork with pineapple
240. Satay pork skewers
241. Sausage and pineapple skewers
242. Sausage and potatoes
243. Skewers of bacon, potatoes, and smoked cheese
 244. Skewers of pork with apple and feta
245. Spiced pork ribs
246. Stewed pork chops
247. Sweet and sour pork in Thai sauce
248. Tandoori pork
249. Tournedos
250. Tournedos with pink pepper and black salt from Hawaii

Chapter 9: Fish and seafood recipes

251. Brandy marinated shrimp
252. Catalan shrimp
253. Clam, zucchini, and saffron soup
254. Cod fillet with ginger
255. Cod with asparagus
256. Cod with pomegranate sauce
257. Cod with potatoes and lemon
258. Creole shrimp
259. Curry Halibut Stew
260. Cuttlefish and pea stew
261. Fish skewers in Worcestershire sauce
262. Green tea salmon
263. Grilled cod with chickpea cream
264. Grilled lobster
265. Grilled mackerel with mushrooms
266. Grilled monkfish and cherry tomatoes
267. Grilled salmon with ginger
268. Grilled salmon with parsley sauce
269. Grilled seabass
270. Grilled sea bass and cherry tomatoes
271. Grilled sea bream
272. Grilled snapper
273. Grilled squid and figs
274. Grilled stuffed squid
275. Grilled trout
276. Grilled tuna salad with mushrooms and fennel
277. Grilled tuna with mint sauce
278. Halibut and zucchini skewers
279. Grouper in foil
280. Halibut in foil
281. Halibut in foil with vegetables
282. Halibut with citrus fruits
283. Honey glazed salmon
284. Honey glazed shrimp skewers
285. Marinated shrimp on the grill
286. Mackerel with garlic and pink pepper
287. Mackerel with lemon and chili
288. Mackerel with mustard
289. Monkfish skewers with peaches and pink pepper
290. Monkfish skewers with pears and peppers
291. Monkfish with saffron and lemon sauce
292. Mullet with fennel
293. Mussel and potato soup
294. Mussel and shallot soup
295. Octopus with parsley
296. Octopus with tomato sauce
297. Orange mackerel
298. Pistachio crusted tuna
299. Prawns and apples with curry
300. Red snapper with lemon and tomatoes skewers
301. Rolls of sole and raw ham
302. Salmon burger
303. Salmon fillet with cherry tomatoes and thyme
304. Salmon in foil with blueberries and pistachios
305. Salmon skewers with orange and chopped pistachios
306. Salmon trout with lemon and gin
307. Salmon trout with orange
308. Salmon with cherry tomatoes and olives
309. Salmon with cider sauce
310. Salmon with citrus fruits
311. Salmon with a crispy crust
312. Salmon with green pepper, ginger, and lime
313. Scallops au gratin with garlic
314. Sea bass in foil with citrus and pomegranate
315. Sea bass in foil with potatoes and olives
316. Sea bass rolls with bacon and zucchini
317. Sea bass with ginger and white wine
318. Sea bass with mushrooms and walnut pesto
319. Sea bass with paprika
320. Sea bass with pesto
321. Sea bass with spinach and lemons
322. Sea bream in almond crust
323. Sea bream in the black olive crust
324. Sea bream in foil
325. Sole with lemon and dill
326. Squid and potato stew
 327. Squid skewers
328. Squid skewers with eggplant and cherry tomatoes
329. Squid stuffed with feta and cherry tomatoes
330. Squid stuffed with olives and capers
331. Squid with garlic
332. Shrimp and bacon skewers
333. Shrimp and peach skewers
334. Shrimp garlic and chili
335. Shrimps, potatoes, and corn in foil
336. Shrimp skewers with tomatoes and zucchini
337. Shrimp soup
338. Stewed Halibut
339. Stewed mackerel
340. Stewed squid
341. Sweet and sour mackerel
342. Teriyaki salmon
343. Thyme-scented marinated mullet
344. Trout in foil
345. Trout with cherry tomatoes and olives
346. Tuna glazed with soy sauce
347. Tuna meatloaf with lemon and capers
348. Tuna with citrus fruits
349. Tuna with pistachio sauce
350. Tuna with sesame

Chapter 10: Side dishes

351. Artichokes in cheesy pecans sauce
352. Asparagus in pistachio yogurt sauce
353. Asparagus with spicy cheese sauce
354. Bacon and smoked cheese potatoes
355. Bell peppers with yogurt garlic sauce
356. Cucumber and cheddar potatoes
357. Garlic and parsley sauce lime zucchini
358. Creamy, cheesy paprika zucchini
359. Garlic and sesame Green Beans
360. Ginger and lime red cabbage
361. Eggplant in almond and spicy pistachio sauce
362. Greek tzatziki eggplant
363. Green Beans in hazelnut sauce
364. Green Beans in mustard sauce
365. Grilled asparagus
366. Grilled parsley artichokes
367. Grilled onion eggplant
368. Grilled cumin almond black cabbage
369. Grilled spicy potatoes
370. Grilled turmeric pumpkins
371. Honey spicy potatoes
372. Lime and garlic eggplant
373. Olive oil and garlic potatoes
374. Orange and cumin cabbage
375. Orange spicy artichokes
376. Paprika onion and bell pepper
377. Parmesan spicy asparagus
378. Pecorino steakhouse baby potatoes
379. Peppers and zucchini with red onions and cilantro
380. Potatoes and tomatoes in yogurt sauce
381. Potatoes and green beans in cheesy sauce
 382. Pumpkins in anchovy green sauce
383. Pumpkins in pistachio sauce
384. Radicchio with ginger and orange
385. Roasted tomatoes with almond orange sauce
386. Rosemary grilled tomatoes and potatoes
387. Smoked cheese eggplant
388. Spicy roasted tomatoes
389. Spring onion and parsley zucchini
390. Stracchino cheese grilled tomatoes
391. Stuffed zucchini
392. Tomato and stracchino stuffed bell peppers
393. Tomatoes in balsamic vinegar
394. Tzatziki grilled tomatoes and feta
395. Walnuts spicy sauce radicchio
396. Zucchini in almond spicy sauce
397. Zucchini with spicy garlic mayonnaise
398. Zucchini in pistachio orange sauce
399. Zucchini in pink pepper and parsley mustard
400. Zucchini in spicy tzatziki sauce
Vegetarian
401. Almond and asparagus pie
402. Artichokes in pecans sauce
403. Asparagus in yogurt and mustard sauce
404. Avocado and cheddar potatoes
405. Basil and shallot sauce zucchini
406. Cabbage and zucchini flan
407. Cabbage and cheese phyllo rolls
408. Camembert and eggplant snacks
409. Capers and green olives mozzarella pizza
410. Cauliflower and spicy cheddar soufflé
411. Cheddar eggplant skewers
412. Double cheese garlic asparagus
413. Eggplant and ricotta bundles
414. Eggplant in hot tomato sauce
415. Feta and olive stuffed zucchini
416. Feta and ricotta stuffed mushrooms
417. Feta and tomato Greek pie
418. Hazelnut and mustard veggies
419. Halloumi and tomatoes in balsamic vinegar
420. Hot sauce bell peppers
421. Gorgonzola and potatoes Gratin
422. Green Beans in walnuts and orange sauce
423. Grilled tzatziki feta
424. Mushroom tomato and mozzarella quiche
425. Orange and gouda zucchini skewers
426. Parmesan and garlic potatoes
427. Peas and cheddar pie
428. Potatoes cheddar and feta
429. Potatoes and buffalo mozzarella bundles
430. Potato almond and herbs rustic pie
431. Potato and eggplant croquettes
432. Provolone and leeks eggs
433. Pumpkin and cheddar flan
434. Pumpkin and Swiss cheese quiche
435. Ricotta olives and basil filled zucchini
436. Rocket avocado and smoked cheese bunt cake
 437. Roquefort pears and hazelnut pizza
438. Smoked cheese and tomatoes in balsamic vinegar
439. Spinach and cheddar quiche
440. Spicy Philadelphia stuffed zucchini
441. Stracchino and onions stuffed mushrooms
442. Sweet potatoes and tomatoes in pine nuts and mustard
sauce
443. Swiss cheese and broccoli soufflé
444. Tomatoes in pecans mustard sauce
445. Veggies and halloumi quiche
446. Zucchini almond and gouda meatballs
447. Zucchini and cheese pie
448. Zucchini and potato oat croquettes
449. Zucchini and tomato quiche
450. Zucchini in Greek yogurt spicy sauce
Vegan
451. Almond and Zucchini bundles
452. Artichokes in orange sauce
453. Basil and rosemary eggplant
454. Black Cabbage soy cheese rolls
455. Carrot leek and zucchini rolls in bittersweet soy sauce
456. Cherry tomatoes and tofu
457. Creamy soy cheese and almond tomatoes
458. Eggplant and zucchini soy cheese quiche
459. Eggplant soy cheese and pistachio snack
460. Eggplant in almond and vinegar sauce
461. Eggplant in soy cheese spicy sauce
462. Fennel and bell peppers in soy yogurt sauce
463. Fennels and tomatoes pita in almond and vinegar sauce
464. Garlic and soy cheese eggplant chunks
465. Green beans in soy and pistachio sauce
466. Grilled chipotles Artichokes
467. Grilled fruit salad and walnuts
468. Grilled marinated spicy asparagus
469. Grilled orange veggies
470. Grilled potato chips with lemon mustard sauce
471. Herbs roasted tofu and tomatoes
472. Lemon and parsley sauce asparagus
473. Lime green and black cabbage
474. Marinated tofu and avocado skewers
475. Mint and tofu stuffed mushrooms
476. Olives and soy milk plum cake
477. Onion and tofu focaccia
478. Orange and ginger pumpkins
479. Plums in orange soy yogurt
480. Potatoes and tofu pizza
481. Pumpkins in hazelnut soy sauce
482. Radicchio and tofu
483. Spicy green peppers
484. Soy cheese and bell pepper gazpacho
485. Soy cheese olives mozzarella pizza
486. Soy and walnuts sauce green cabbage
487. Soy butter and vinegar pumpkins
488. Spinach tofu and salty tomatoes cake
489. Sweet potatoes and corn
490. Tofu and ginger stuffed yellow bell peppers
 491. Tofu and shallot quiche
492. Tofu and walnuts turnips
493. Tofu cheese sandwich
494. Tofu and zucchini skewers
495. Tomatoes with pine nuts, soy sauce
496. Thyme potato focaccia
497. Turnips with mint and almonds
498. Zucchini and bell peppers in pistachio and vinegar sauce
499. Zucchini and spicy tofu meatballs
500. Zucchini and soy muffins

Conclusion
 Introduction
This is a practical guide on Blackstone Outdoor Gas Griddle.
Our goal is to introduce you to this gas grill, how it works, how to
make the most of it, and all the tips and tricks for correct use.
After giving you a global vision of Blackstone, we will show you 500
delicious recipes that will satisfy all tastes, from breakfast to fish,
from meat to vegetarian and vegan dishes.
Before starting to explain his practical use, we want you to know
what Blackstone Outdoor Gas Griddle is. It is about a grill that works
on gas that will allow you to cook in a “restaurant-style.”
The idea of the Blackstone grill is linked to the fact that outdoor
cooking is a global passion. Back in the day, who has created
Blackstone Outdoor Grill thought of creating the best outdoor
cooking experiences for large groups or families.
They have created an outdoor griddle with a huge dimension flat top
grill perfect for breakfast, lunch, and dinner.
It is the perfect solution for cooking eggs, pancakes, quesadillas,
grilled cheese, steaks, potatoes, grilled style foods and more.
To enjoy also a lower shelf and two side shelves for storing and
preparing food.
This will make your outdoor greatest experience ever done.
FIRST PART: THEORY
 Chapter 1: What is
Blackstone?
How does it work?
We have already said that Blackstone is an outdoor gas grill system
that allows you to prepare every dish.
In fact, The Blackstone Griddle is an outdoor culinary masterpiece.
This grill is simple to use and easy to assemble so that you can cook
in no time.
Thanks to this gas system grill, you will eliminate the hassle of
kerosene, coal and matches; This grill includes easy starting,
battery-powered. With the push of a button, the soleplate is ready
for use. You should keep the headache away from the outdoor
kitchen and spend more time enjoying the outdoors.
These propane-powered grills feature a flat top griddle crafted from
a solid piece of heavy, cold-rolled steel that heats consistently and
evenly.
About durability & Long Life: This Blackstone grill is built to last with
a black powder-coated steel frame, stainless steel burners and thick
cold rolled steel cooktop. Super simple to clean, making cleaning up
after a meal a breeze.
 What kind of Blackstone?
There are different kinds of Blackstone Gas Grill. The most used are:
Blackstone Original 36 in. 4-Burner Propane Griddle with
Front Tray in Black
The Blackstone 4 Burner 36 in. Gas Griddle in Classic Black is the
master of outdoor cooking. Choose it if you want to become a grill
master. This grill has four independent heat controls and a scorching
60,000 BTUs for truly epic meals. Serve an entire crowd with full-
sear restaurant-quality steaks or flip up to 28 burgers or 72 hot
dogs. Any size party is served with a Blackstone.
Its main features are:
Powder-coated steel frame with commercial caster wheels
Propane tank fasteners
Side shelves for additional prep space
Four adjustable heat controls with built-in igniter
Rolled carbon 7-gauge steel griddle top
2-inch-high side to help keep food on the griddle
Griddle top removes easily

Blackstone 3 burner Liquid Propane Outdoor Griddle with

Hood Black
28-inch griddle station with hood cooking space. 613 square inches
of cooking space with three independently controlled cooking zones.
Features a 48,000 BTU (British Thermal Unit) patented heat control
baffle system along with a culinary style front utility tray cart with
dual side shelves made of durable stainless. Includes a patented rear
grease management system.
Its main features are:
Magnetic zone on side shelf for tool retention
Culinary control knobs and handles
8061612 cover fits this model griddle
Easy to use
Blackstone on the Go 17 in. Griddle with Hood and
Adjustable Stand
This king of Blackstone grill is the perfect portable cooking station,
whether you want to cook in your backyard, neighborhood park or
away from the hustle and bustle of your city.
Its main features are:
• 17" Cooking space: 267 Square Inches
• Easily Controlled Cooking Zone with Powerful 12,500 BTU Output
• Single Stainless Steel H Burner
• Integrated, Classically Styled, Painted Hood with Orange OTG
Handle Grip
• Patented Rear Grease Management System
• Single Side Shelf
• Collapsible and Adjustable Quad Leg Stand
• Updated National Control Knobs
• Piezo Ignition

Blackstone22 in. Griddle Cooking Station

This kind of portable Blackstone griddle has everything you need to
whip up a smorgasbord of eggs, crunchy hash browns, crispy bacon,
and fluffy pancakes all at the same time.
It has a portable convenience, too: whether you are cooking in your
backyard or out in nature, make sure to take this lightweight,
versatile flat top griddle with you. You can carry it for barbecue get-
togethers, tailgating, fishing, pool parties, and more, thanks to the
compact size.
Its main features:
Hood custom-designed to fit the Blackstone 22″ Tabletop
Griddle.
Helps keep griddle clean between uses.
Hood keeps heat in, keeping temperatures consistent.
Heat-resistant grip on the handle.
Attaches and removes easily to change with preference
Find the Best Blackstone Griddle
Size for Your Cooking Needs
About finding the right choice, it will be offering a variety of
Blackstone grills in sizes ranging from 17 inches to 36 inches to suit
your specific cooking needs.
Use this list to find out which size may be best for you:
Tabletop Griddle: These 17-inch to 22-inch propane grills
include one “H” style burner to provide even heat distribution.
Take this portable grill option to the backyard, the tailgate,
and the campsite to cook up your favorite recipes everywhere
you go.
28-Inch Griddle: This product includes two burners for
separate cooking temperatures, plus foldable legs that help
you move it to a range of events.
36-Inch Griddle: This Blackstone griddle is perfect for large
groups. Featuring four independently controlled burners and
a thick rolled steel surface for excellent heat retention, you
can create an entire meal in one easy space.
 Blackstone Benefits
Which are the most valuable Blackstone benefits?
Let see them together:
It is easy to use
Cooking versatility: you can choose a huge variety of food
recipes. Thanks to the innovative grease management
system, cleaning up can be tedious if you plan on cooking
bacon or any other juicy meat. Luckily, our flat top griddle
features a rear grease trap that collects all the mess and
makes after-cooking clean-up a breeze.
It is perfect for cooking meat and fist, but it could be suitable
for veggies too.
Convenient features: our flat top griddle features a hood that
can protect the griddle from the elements or speed up the
cooking process. The small side table doubles as a prep area
to keep your cooking essentials within reach and organized.
Long lifetime ad easy to maintain.
Quick, consistent, & even cooking equipped with a powerful
stainless steel burner that produces 12500 BTUs of heat to
warm up the cooking surface instantly. Our stainless-steel
griddle's “H” style burner spreads the heat evenly and
prevents hot or cold spots.
It is portable. Take it wherever your adventure itch takes you:
Compact in size, our camping griddle has a fold-and-go
design that easily fits in your car to cook a delicious meal in
the wilderness. The sturdy and adjustable legs ensure
stability on every terrain.
 Chapter 2: Blackstone
Grill functions
Blackstone main features and
functions
Here are Blackstone Grill main features and functions:
The Blackstone 1554 Station-4-Burner Propane Gas Grill is
available in a powder-coated steel frame. The top of the plate
is made of seven-gauge laminated carbon steel for durability
and even heat distribution.
The griddle has an area of 720 square inches and can hold
28 burgers, 16 steaks or 72 hot dogs at the same time. The
cooking surface prevents food from sticking to it.
The 3947cm Blackstone burners have adjustable heat control.
This offers a flexible cooking surface and can keep cooked
food hot at the same time you are cooking a steak on the
other side of the plate. The burners are made of solid
stainless steel.
In addition, it boasts four industrial casters. These create a
grid that is easy to carry. Two of the castors have a foot-
operated locking mechanism that locks the grille in place,
preventing any movement level.
The grill runs on propane and comes with propane tank
accessories. This doubles the safety and guarantees the
absence of leaks.
Could provide up to 60,000 BTUs of heat from the four
burners that house an integrated electronic button lighter,
thus eliminating the hustle and bustle of using gasoline and
lighter. The igniter requires an AA battery to function. Each
burner has the potential to deliver up to 15,000 BTUs. It is
possible to cook different foods for the barbecue at the same
time, thanks to the variable heating power of these four
burners.
Two cantilever shelves, one on either side of the grill, can be
used for serving food. According to our choice, a tray under
the plate can act as a container for food or cutlery.
You may need to season the grill before you start using it.
Seasoning of the plate will ensure a longer-lasting non-stick
cooking experience and give longevity to the surface of the
plate.
You can use grill, smoke, or bake function.
 Chapter 3: Tips and
tricks
12 useful tips and tricks for your
Blackstone
Here are some useful tips and tricks when you use your Blackstone
Grill:
 Temperature tips
Before you get at it with the recipes, follow these steps:
1. Turn up the heat to medium temperature. Keep the flames
going for 3-5 minutes to improve heat distribution.
2. Turn the knob to reach the temperature you need. Pancakes,
for example, cook on lower heat.
3. Remember that the griddle top gets hot fast. But it cools
down slowly. So even if you turn off the propane, the griddle
keeps cooking.
4. Let the griddle cool down a little before you start cleaning.
 Seasoning tips
A perfectly seasoned griddle is almost completely black and non-
stick. The first "Seasoning" layer is the most important part of
getting a perfect cooktop. Come on; your griddle deserves it. We
promise it won’t take that much time - and it’s awesome to watch!
So, first off, you need to get your oil. We recommend these:
Blackstone Griddle Seasoning & Cast-Iron Conditioner
(recommended)
Canola Oil
Flax Oil
Vegetable Oil
Shortening
Olive Oil
Now, after you’ve got your oil, this is what you do:
1. Add 2-3 tbsp of oil to your griddle and using a dish towel or a
handful of paper towels, rub the oil onto every inch of the
griddle surface to create a thin layer (sides and back).
2. Turn up the heat on all burners. Keep the temperature high
until the oil starts smoking.
3. The griddle will discolor. That means the oil is bonding to the
metal - this is good! This will take 10-15 minutes.
4. Wait until the oil stops smoking, and then do it again. 2-3
tbsp of oil, rub the entire surface with a thin layer and let it
smoke.
5. After the smoke stops, do it one last time. Add oil, rub the
entire surface, let it smoke.
6. Once the smoke stops, turn off the griddle and let it cool.

About cleaning and care, you should always remember:

 Don’t bother with Soap or
Cleaning Products
While it is a myth that regular soap will ruin your seasoning layer,
there isn't any reason to ever use it. So, if your griddle has already
been cooked on, ditch the soap and just use water while the griddle
is warm. Don’t use cleaning products like detergents or oven
cleaners. They will ruin your seasoning layer and can even cause
corrosion. Also, cleaning products leave a funky taste on your griddle
that can ruin your next meal.
 Don’t Use Abrasive Scrubbers
Abrasive scrubbers only need to be used to remove rust! They
scratch up the whole griddle plate. Use water and a Blackstone
Scouring Pad instead.
 Always Preheat the Griddle
Before Cooking a Big Meal
Preheat the griddle before cooking! Especially if you’re throwing a
party at the tailgate or even for the whole neighborhood. It takes 10
minutes and we guarantee it’ll improve the flavor. When you throw
oil on a preheated griddle, it infuses with the steel and maintains the
seasoning. This makes a non-stick surface for tastier meals. Think
about all that seared steak - yum!
 Store It Somewhere
You can store your griddle after cooking anywhere, but make sure
it’s a safe spot. Don’t pile anything on the griddle plate or keep any
pointy metal objects around - this might cause scratches.
 A Cool, Dry Place
You need to store your griddle in a place that doesn’t get damp to
avoid rust. And it shouldn’t be hot too, since that’s dangerous for the
propane tank. The griddle can fit in a closet but never put any
objects over it. And if the garage is your pick, remember to check on
it from time to time to remove dust.
 Cover Your Griddle
To keep your griddle in fine-working order, get yourself a heavy-duty
canvas cover. Covers are a shield that fends off any scratches,
damage, dust, and rust that life throws at your Blackstone. We will
talk in the 5th chapter about covers.

And finally, some Safety Tips:

Another random document with
no related content on Scribd:
The Project Gutenberg eBook of Up from
Methodism
 This ebook is for the use of anyone anywhere in the United
States and most other parts of the world at no cost and with
almost no restrictions whatsoever. You may copy it, give it away
or re-use it under the terms of the Project Gutenberg License
included with this ebook or online at www.gutenberg.org. If you
are not located in the United States, you will have to check the
laws of the country where you are located before using this
eBook.

Title: Up from Methodism

Author: Herbert Asbury

Release date: March 2, 2024 [eBook #73085]

Language: English

Original publication: New York: Albert A. Knopf, Inc, 1926

Credits: Gísli Valgeirsson, David E. Brown, and the Online

Distributed Proofreading Team at https://www.pgdp.net
(This file was produced from images generously made
available by The Internet Archive)

*** START OF THE PROJECT GUTENBERG EBOOK UP FROM

METHODISM ***
ASBURY / UP FROM METHODISM
HERBERT ASBURY

UP FROM
METHODISM

ALFRED · A · KNOPF
NEW YORK
1926
 Copyright 1926 by Alfred A. Knopf, Inc.

Manufactured in the United States of America

 TO
STANLEY WALKER
 CHAPTER I [Page 3]

HOME LIFE OF A BOY DESTINED FOR HEAVEN

CHAPTER II [Page 25]

THE MACHINERY OF SALVATION

CHAPTER III [Page 36]

TABOOS OF THE LORD’S DAY

CHAPTER IV [Page 56]

AGENTS OF GOD

CHAPTER V [Page 98]

A BAD BOY COMES TO JESUS

CHAPTER VI [Page 115]

NOTES ON A SAINTED RELATIVE

CHAPTER VII [Page 129]

DIVERSIONS OF AN ABANDONED SINNER

CHAPTER VIII [Page 168]

CONCLUSIONS OF A MAN GONE TO THE DEVIL
ASBURY / UP FROM METHODISM
HOME LIFE OF A BOY DESTINED FOR
HEAVEN
1
On my father’s side, according to my family belief, I am related to
Cotton Mather; on my mother’s side to Roger Williams. My great-
great-uncle was Francis Asbury, the first Bishop of the Methodist
Church to be ordained in America; his elder half-brother was my
great-great-grandfather, Thomas Asbury, who, disowned by his
father for various sins, ran away from the family cottage in England
and went to sea. Later he kidnapped Susan Jennings and married
her, and then settled in Virginia and so escaped the fate of the
Bishop, who doubtless went to the Methodist Heaven.
My great-grandfather was the Rev. Daniel Asbury of Fairfax County,
Va., an early pillar of Methodism and one of the great organizers of
the Church in the South. When a young man he went to North
Carolina, and in 1791 founded, in Lincoln County, the first Methodist
church west of the Catawba River. Later he was a Presiding Elder
and labored valiantly for the Wesleyan God. When but a boy he was
captured by the Indians and kept a prisoner for several years, and is
said to have converted the entire tribe to Christianity. Throughout his
whole life Sunday was his great day—he was born on Sunday,
converted on Sunday, captured by the Indians on Sunday, released
on Sunday, reached home on Sunday, was ordained as a minister on
Sunday, and on a Sunday married Nancy Morris in Brunswick
County, Va. His first child was born on Sunday and he died on
Sunday.
My grandfather was the Rev. William Asbury of North Carolina, a
local preacher who, for some reason that I have never known, quit
raising souls to Heaven and moved over into Mississippi, where he
had equally poor success raising coons and cotton. He married
Susan Lester Marks, member of an equally religious family. Several
of his seven sons were Methodist preachers, and my father, too,
would have assumed the cloth had not the Civil War come along. He
enlisted in the Confederate Army and became an officer of infantry,
and infantrymen do not make good preachers. At the close of the
War he studied Civil Engineering and then moved to Missouri, and
settled in Farmington, where I was born. He was county Surveyor of
my home county of St. Francois for more than thirty years, and City
Clerk of Farmington for twenty years. The exigencies of local politics
compelled him to attend services and take an active part in church
work, but I have no recollection of him as a religious man, although
he imposed religion upon his home and impressed upon his family
the necessity of Christian salvation.
I first suspected that he might not be as religious as reported when I
whacked him across the shins with a broomstick as he sat in the
yard one day nursing his rheumatism. He did not turn the other shin.
This was not long after we had moved from the cottage across the
street from the Masonic and Catholic cemeteries to our new house
on the other side of the town, near the mansions of our first families,
the Webers and the Cayces. Curiously enough, these graveyards
were side by side, although their occupants presumably went to
different Heavens. There was a high fence between them, and it was
not easy to dispose of the border-line burial plots; the Protestants felt
that a few Catholic demons might be able to crawl through or under
the fence, and the Catholics did not wish to have their mortal
remains so close to those of such benighted heathen as the
Methodists and the Presbyterians.
My mother’s people, the Prichards and the Blues, came originally
from North Carolina, Georgia and Tennessee, and were for the most
part devout Baptists, believing that in immersion alone was true
salvation. The strength of their religious convictions may be seen in
the fact that many of them never forgave my mother for marrying a
Methodist and transferring her letter to my father’s Church, forsaking
the austerities of her family faith. They considered the Methodists too
liberal! The true Baptist of those days was in a constant emotional
upheaval; his religion was a canker that ate deeper and deeper, and
he was able to find no relief; the more religious he became, the more
miserable he was. On the other hand, the Methodist enjoyed terrific
and periodical emotional explosions, and thereafter was generally
able to live for a few days in comparative calm. But the Baptist was
wrapped in gloom from the moment of his conversion until he was
called home to Jesus.
When my mother’s forbears came up from the South they settled
within a radius of twenty miles of Farmington, many of them in the
vicinity of Hazel Run and French Village. They were farmers, with a
sprinkling of small storekeepers, preachers and country doctors. My
mother’s father, Joseph Prichard, was a farmer, but he was very
religious and was renowned throughout the countryside around
French Village for his exploits as a faith healer; he could cure
toothache, remove warts and stop the flow of blood. His method was
merely to say: “It will be gone by the time you get home,” and
generally it was. He frequently removed warts from my own hands;
at least they vanished within a reasonable time after he had looked
at them and pronounced his incantations, and I regarded him with
awe.
There was a tradition in our family that my grandfather boasted
Indian blood in his veins, and although I do not think it was true, at
the time it gave me great pride and satisfaction; it invested me with
authority at such times as we played Indian and Wild West games.
He made a two-year trip overland to California during the 1849 gold
rush, without conspicuous success, and brought back with him the
musket with which we were given to understand he had slain
innumerable Indians. Two or three times a year his children and his
grandchildren, a vast horde all told, held family reunions at his
French Village farm, and the big moment of the day came in the
afternoon when all of the grandchildren trooped into the woods
behind the barn to watch Grandpa kill a squirrel. We stood in a half-
circle, almost overcome by awe, while my grandfather loaded his
gun with great care, pouring the correct amount of powder from his
powder horn and dumping the bullets from his pouch into the palm of
his hand, where he counted them carefully. And then he killed the
squirrel, while we stood behind him and marveled. He never failed;
he was an excellent rifle shot; in his ninety-first year, three years
before he died, he knocked a squirrel from a tree as easily as Davy
Crockett could have done it.
As a young man in Georgia and later in Missouri my grandfather
Prichard was famous as a leader of Baptist sing-songs. His favorite
hymn was “The Prodigal Son,” which he was wont to bellow with
fanatical fervor as he sat bolt upright in an uncomfortable, straight-
backed chair and directed the singing with a stick. He sang from an
old hymn book which had been in his family for many years, a
curious volume with the music printed in square notes. Many of the
hymns expressed sentiments that to-day, even in religious circles,
would be considered obscene. I recall one that said: “Oh, sinners!
My bowels do move with desire!”
I was constantly under the influence of my mother’s people, who did
what they could to overcome the pernicious influence of the
Methodists; they prevailed upon me to visit them and attend their
revivals and other religious meetings, and otherwise attempted to
oversee and assure my eventual salvation. Some of my father’s
people, too, had come up from the South, from Virginia and North
Carolina and Mississippi, and had settled around Farmington. Many
of them were excessively pious, although it is my recollection that
they did not carry their love of God and man into the conduct of their
temporal affairs; religion was not permitted to interfere with business.
Between them and my mother’s people there was a constant,
although not open, fight for my soul, and the souls of my sister and
brothers. The bout appears to have been a draw.

2
We were a musical family. My elder brother and I played the
harmonica, or French harp, as we called it then, and my sister
performed capably upon the organ, the guitar and the mandolin. She
was particularly adept upon the guitar, and enjoyed an enviable
reputation for the way she whanged out the fandango pieces and the
tune descriptive of the Battle of Sebastopol, which requires much
banging and thumping and difficult fingering. My father was a fiddler.
He did not know one note from another, but he could tuck his fiddle
under his chin, tap the floor with his foot and play with great spirit
such tunes as “Fisher’s Hornpipe,” “Billy in the Low Ground,” “Turkey
in the Straw” and “The Arkansas Traveler.” But his muse was dumb if
he could not pat his foot. I could also beat a snare drum passably,
and later I learned to play the violin, the cornet and the alto horn, so
that we had quite a family orchestra, and our house was frequently
filled with music. Anyhow we played these instruments.
But not on Sunday. Our Preacher assured us that music on Sunday,
except in church, was sinful and an affront to the Heavenly Father,
and on Saturday night, after a final orgy of melody, my mother
gathered up the guitars and mandolins, the fiddles, the drums and
the harmonicas and all of the other musical instruments, even the
jew’s-harp, and put them under lock and key until Monday morning.
We could not even play a comb on Sunday, although on rare
occasions, usually when the Preacher was there and gave
permission and absolution from sinful consequences, I was
permitted to bring out my big harmonica, from which I could produce
the sonorous tones of an organ, and play church hymns such as
“Rock of Ages” and “Nearer, My God, to Thee.” But I was forbidden
to play “Turkey in the Straw” or “The Mocking Bird” with variations.
The latter was my favorite tune, because by jiggling my hand over
the harmonica I could produce a very effective trill which I fondly
believed was as beautiful as the singing of a canary, but if I launched
into such a tune on Sunday I had debauched the Sabbath, and my
harmonica was taken from me. And frequently I myself was taken
into the woodshed and taught a proper respect for the Lord’s Day.
Under no circumstances could we play the fiddle in our house on
Sunday, because of all music, that which came from the fiddle was
the most sinful. It was the Devil’s instrument. No fiddling on Sunday
had been a cardinal rule of my father’s family since Colonial days in
Virginia, and later in Mississippi and in North Carolina my
grandmother had compelled her Negro slaves to put up their musical
instruments from Saturday night to Monday morning. Eventually I
took lessons from the music teacher in Farmington and learned to
call the fiddle a violin, and as I grew older I played when I pleased,
although not very successfully. But so long as the instrument
remained a fiddle it was played in our house on Sunday on only one
occasion. And then the performance was a neighborhood scandal,
and only the fact that the instrument had been played by a Preacher
saved us from getting into trouble with God and His representatives
in Farmington.
This tweaking of the heavenly nose occurred during a District
Conference, when the visiting preachers were parceled out among
the faithful of the local Methodist church. Two came to us, one a
young man filled with good works and a constant, fretful worry over
the low estate of the human race, and the other an old man who had
been a wicked sinner in his time and who had never been able to
resist an occasional temptation to have a good time. He was a
Virginian and an accomplished fiddler, but he could play nothing but
dance music, which the darkies had taught him. The first Sunday
they were at our house my father admitted that we had a fiddle, and
the old Preacher demanded that it be brought out for him to perform
upon. My father and mother were in terror all afternoon for fear that
the neighbors would hear the wailing of the fiddle, although they
prevailed upon the old man to use a mute and the music could
hardly be heard outside the room. We were particularly afraid that a
devout Sister, who lived next door to us and whose principal
occupation was going to church, might hear it; if she had it would
have been nothing short of a catastrophe, for the tale would have
been all over town before nightfall. So we closed the windows and
the doors, muted the fiddle and put the old Preacher in the parlor,
where he fiddled until he had sinned enough. But even then several
people passing along the street heard it, and I do not think that we
ever quite lived it down. We could convince no one that the fiddle
had been played by a Man of God. Everyone knew better; Men of
God did not do such things.

3
Every Wednesday night we attended prayer meeting, and on
Sundays we went to Sunday school and twice to church. And on
Sunday afternoon, and on week days, there were the sessions of the
various church organizations. We had grace before meat in our
home, and when the Preacher came to dinner he delivered long-
winded prayers on the universal theme of “gimme.” We did not have
that emotional orgy called family prayer, but I did not escape it; I
encountered it in many Farmington homes and in the houses of
almost all of my relatives.
It was particularly oppressive in the home of an oppressively devout
kinsman whom I called uncle. He was not actually my uncle; he was
related to my father by marriage, and I do not believe there was any
blood kinship, but I thought of him as uncle, and he had a certain
measure of authority over me, so that to a considerable extent I was
under his control and subject to his influence until I became
intelligent enough to have an occasional thought of my own.
My uncle was an extraordinarily pious man, an official of our church
and of our Sunday school, and a leader in every movement designed
to entice the sinner from his wicked ways and lead him to the true
religion of the Wesleyans. He was intent upon salvation for
everyone, and let no opportunity pass to serve the Lord. He frowned
upon laughter, and although he had a very charming family, there
was little joy in his home; a laugh seemed to make him
uncomfortable and start a train of dismal religious thought, and I
gathered the impression that all mirth was a direct and studied
affront to God.
Every night after dinner, or supper, as we called it then, his living
room was given over to family prayer. I frequently spent the night
with his youngest son, my chum for many years, and was compelled
to attend with the others and absorb my nightly dose of religion, and
listen to a solemn account of the fearful things that God would do to
us if we strayed from the path of righteousness. There was no
laughter, and there were no jokes; the whole atmosphere of the
house turned gray and gloomily oppressive when my uncle rose from
his seat, glanced sorrowfully at his family, and announced:
“We will now have prayers.”
He turned and with bowed head passed into the living room. We sat
at the supper table for a moment in silence, myself seeing goblins
and fearsome avenging creatures of God leering at me from every
shaded corner of the room, and my mind racing madly over the day’s
activities to discover what I had done that required an alibi. In a few
moments my aunt arose and went slowly into the other room, and
then one by one the others. We marched solemnly, with downcast
eyes; we might have been going to a funeral. Indeed, it seems to me
now that we must in truth have been going to a funeral; here was a
fine house built for the warmth of human happiness, turned into a
forbidding mausoleum by the mere mention of God.
In the living room Uncle awaited us, standing beside the small table
on which, always, there was nothing but the Family Bible. He waited
in silence until we had taken our places, and then he laid reverent
hands upon the Book and began fumbling with the pages, glancing
sharply over his spectacles to make sure that everyone was
undergoing some sort of emotional upheaval, and looking particularly
for some sign of revolt from his son and myself. I doubt if he ever
knew it, but when I attended family prayer in his house I did not think
of revolt. I was in an agony of fright; I felt as if something was
crushing me, and that something was my uncle’s God, an avenging
monster ready to devour me for my sins. God was in the house and I
was afraid.
The most uncomfortable chairs in the house were used for family
prayer, and we perched upon their edges, afraid to sink back and
relax, because we had been told many times that discomfort and
righteousness were well-nigh synonymous. God would have been
scandalized and indignant had we made ourselves comfortable to
listen to His Word. And then my uncle read from the Bible. He read
without joy; he held in his hand the Book which in his eyes was the
sole hope of humanity, the Book that contained the glad news that
for all mankind there was salvation, but he read it as if it were a
sentence of death, slowly and solemnly, dwelling with horrible clarity
upon those phrases that promised punishment. The Bible seemed to
have no effect upon him but to make him gloomy and miserable.