I'm on a quest to build my food storage into a 1 year supply with foods that I know my family will eat. I've decided to keep a blog with recipes that I know my family will love and using only pantry or food storage items, and maybe in the interim this might help someone else who is also working on obtaining a 1 year supply with foods that not only your family can survive on but they will also love eating. If anyone has any recipes that they would like to add please email me at basicfoodstorage@gmail.com

Tuesday, May 5, 2009

Dr. Christopher's Anti-Plague Formula

32 oz. Vegetable Glycerine
8 oz. Comfrey Root
4 oz. Wormwoood
4 oz. Lobelia Leaf
4 oz. Marshmallow Root
4 oz. Oak Bark
4 oz. Black Walnut Hull
4 oz. Skullcap Leaf
4 oz. Uva Ursi
32 oz. Raw Apple Cider Vinegar
2½ cups Raw Honey
1 lb. Fresh Garlic
2 gallons Distilled Water

How to Make Anti-Plague Remedy

Prepare each herb individually by making a concentrate. To make herb concentrates, place each herb in a separate container. Add enough distilled water to cover. Soak for 4 hours. Add more distilled water until the total added equals 16
ounces of water per 4 ounces of herb.

Simmer each herb separately at a very low heat (under 130℉)in a covered pan (not aluminum or teflon — use stainless steel or glass) for 30 minutes.

Strain the liquid into a clean double boiler. Uncovered, steam down to ¼ the original volume. This makes a 7x power concentrate.

Juice the Garlic- Put enough garlic through a juicer or press to make 8 ounces
of juice (approximately 1 pound of fresh garlic).

Combine Prepared Herb Concentrates with 8 oz. Garlic Juice, 32 oz. Vegetable Glycerine, 32 oz. Raw Apple Cider Vinegar, 2 ½ cups Raw Honey

Storage- place in dark glass bottles, and store in a cool, dark place. or store in quart jars inside a box or dark place.

• This recipe makes approximately 1 gallon of prepared syrup.

As a preventive measure, take 1 teaspoon 3 times a day.
If infected, take 1 tablespoon every ½ hour.

Here is the direct link to Dr. Christopher's recipe.

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