Tuesday, December 2, 2008

Anti-Plague Recipe

Anti-Plague Formula

Ingredients to make a gallon:

34 ozs. Raw Apple Cider Vinegar
22 ozs. Glycerin
22 ozs. Raw, unfiltered, honey
3 lbs. Fresh Garlic
8 Ozs. Cut comfrey root concentrate
4 Ozs. Cut wormwood concentrate
4 Ozs. Cut lobelia leaf concentrate
4 Ozs. Cut marshmallow root concentrate
4 Ozs. Cut oak bark concentrate
4 Ozs. Cut black walnut bark concentrate
4 Ozs. Cut mullein leaf concentrate
4 Ozs. Cut skullcap leaf concentrate
4 Ozs. Cut hydrangea root concentrate
5 Qrts Distilled Water

First peel the 3 pounds of fresh garlic. Place in a blender and blend in three parts. One third garlic to approximately 11 ounces of raw apple cider vinegar. Do not blend all the way to a liquid, pulse until all cloves are just blended. Place all of the garlic juice in quart jars (usually about 2 and a 1/2 to 3 quarts) and let it sit in a dark place for three days. You will use the full 34 ounces of vinegar in making the garlic juice. If at the very end of the process you are lacking a full gallon, don’t be afraid to add extra raw apple cider vinegar to make the formula equal to its full gallon. After three days you need to extract the juice from your vinegar by squeezing out the liquid. I use my wheat grass juicer and run the garlic mixture through it, this doesn’t chop or grate, it simply squeezes. You don’t need a wheat grass juicer, use your imagination.

Each herb concentrate must be made individually. After the concentrate is prepared then and only then, it may be mixed with the other concentrates. To make the concentrates you need to start by soaking them. Use 4 ounces of the herb and soak it in two cups distilled water. With the exception of the Comfrey, you will use 8 ounces of this herb, and so will need four cups distilled water. The root concentrates will need to soak over night. I also soak my black walnut bark overnight. The rest of the herbs need to be soaked for four hours. After soaking place the herb in a stainless steel sauce pan or double broiler, cover and simmer on very low heat for a half an hour. Strain the liquid and place into a clean sauce pan. This time place the herb back on the stove to simmer again at very low heat but this time uncovered. Simmer it down to where there is only four ounces of the herb left. This is your concentrate. Repeat until all nine herbs have been through the same process.

Once all the concentrates have been made and your garlic juice has been prepared then you mix your herb concentrates, your garlic juice, your honey, and your glycerin and stir until everything is dissolved and mixed well together. Place the anti-plague in glass jars and store in a cool, dark place. If you have fridge space, your Anti-Plague will store longer. Also if you can get amber glass jars (dark glass) it is also better for your Anti-Plague because the light can break down the formula after a while.

After your formula is put away and safely stored notice the feeling of intense satisfaction that comes from knowing you are one step closer to being prepared for the plagues.


Wendy Ray said...

thank you for sharing your experience with making anti-plague! I learned a lot about what NOT to do, when I tried making it last year. This year I made it again, with better success. I recently attended a class on making herbal tinctures in glycerine. These do not store as well as alchohol tinctures, but they are so easy to make and so easy to take. I also learned about making herbal ointments. If anyone is interested in my notes on the class, e-mail me at 6brightrays@gmail.com
My favorite tip from that class: she used a sock (like a knee-high, but more durable than sheer nylons) stretched over the mouth of a quart jar (you could use a gallon jar if the sock is stretchy enough) for straining her herbs. SO much better than cheesecloth or anything else I tried! Easy to wring out, and washable!
Thanks again for sharing your thoughts on preparedness!

Wendy Ray said...

One more tip: if you can find CUT herbs, they are FAR easier to strain than POWDERED ones - especially the comfrey and marshmallow - they turn into impossible-to-strain slime! (www.bulkherbstore.com is a good source if you live in a remote area.) If you only have powdered herbs, you may want to consider mixing them when they are DRY, with something that will not be slimy and concentrate them together. This is not ideal for perfect extraction of every property like separate extraction, but at least you will have SOMETHING to strain off. I hope these long comments are not obnoxious! Thanks again!

Amy said...

Thanks for the comments! I love them and I really, really, appreciate the idea about the sock! Oh my goodness that cheesecloth was definatley the BIGGEST pain in the process! I have never visited the bulkherbstore I will be sure and check it out and compare with the places that I usually buy from online. Thanks again for stopping by!

Anonymous said...

I always get confused as to whether the oz measurement on the herbs is a weight measurement or a measuring utensil quantity measurement. Do I need a measuring cup or a scale for this?


Amy said...


Sorry it has taken me so long to get back to you. I have been confused about that in the past as well. The first time I made it I did it by measuring utensil, but although this takes MUCH less herb, I feel that it doesn't make the syrup strong enough. I would tell you to use the ounces in weight. Normally you can just buy the herbs in bulk in the weight that you need. I hope that helps, Amy