
I
used to go through a batch of Anti-Plague in about 18 months. As
you can see from this bottle, I made this batch in April of 2000.
Wow, my family has come a long way, that bottle is over 11 years old!
It smells, tastes and works as good as it did the day I made it.
I got sick a few weeks ago and went through the last of what I
had. I don’t like to be out of this wonderful little elixir, so
it was time to make it again. We have a great
Anti-Plague kit
where you can purchase the herbs to make this great formula.

You need to purchase from a local source apple
cider vinegar, honey & garlic.
Cooking
up four of the roots, I soaked them overnight in the pans, I had to add
considerably more water than 16 oz., so be sure to have enough
distilled water on hand. Simmer for 30 minutes, let cool down a
bit. Squeeze them out to get as much liquid out as
you can,

then you are ready to simmer them down to a
concentrate.
Stay
in the kitchen while doing this, you don't want to walk away only to
come back to a pan of air! There are 9 concentrates to make and
that is a lot to make, it usually takes me two days to do this.
Bottle them separately as you go. I keep them in the fridge
and keep in mind that they need to be the same temperature when you put
them together.

I
like to use fresh Comfrey Root, because most of the dried root that you
buy has the outer bark still on it which is quite bitter. Here I am
scraping off the black bark, it takes a little bit of time but is worth
it. We ended up with extra, so I made a batch of plain Comfrey Syrup
which is great for people that can't handle the taste of the Anti
Plague.

All
the concentrates are ready to mix, the large tall bottle is the vinegar
and garlic combo. I juiced a pound of garlic to get 8 oz. of
juice and added it to the 32 oz. of vinegar. The dark large
bottle is a jar of honey, I only used 20 oz. which left a lot in that
jar. It is honey that my parents had, not sure how old, but honey
is good just about forever.
All
the concentrates, honey, glycerine, vinegar and garlic juice are all
mixed together. Yup, it smells right! My whole house smells of
Anti Plague, it is a different kind of Thanksgiving!
The
Anti Plague is bottled and labeled. I keep it in the back of my
fridge. It will be interesting to see how long this batch lasts.
Dr. Christopher talked about making this and storing it for time of
need. I'm glad to say that I just used eleven year old Anti
Plague and it was still good! I really don't enjoy eating this
stuff, but have become accustomed to the taste. My body really
responds to this when I am unfortunate enough to get sick. Below
is the formula, please feel free to call me if you need a bit of advise
along the way. It isn't hard to make, just takes time, and is
worth it!
Dr. Christopher’s Anti-Plague Formula
Using
4 oz. as a part will make a little under a gallon. If you are buying
one kit it uses 4 oz. as a part. Plan on the following:
8 parts apple cider vinegar -
32 oz.
5 parts glycerine -
20 oz.
5 parts honey -
20 oz.
2 parts garlic juice, fresh -
8 oz
2 parts comfrey root concentrate,
use fresh if you have it -
8 oz.
1 part wormwood concentrate -
4 oz.
1 part lobelia leaf concentrate -
4
oz.
1 part marshmallow root concentrate -
4
oz.
1 part oak bark concentrate -
4 oz.
1 part black walnut bark concentrate -
4
oz.
1 part mullein leaf concentrate -
4
oz.
1 part skullcap leaf concentrate -
4
oz.
1 part uva ursi, hydrangea or gravel root concentrate -
4 oz.
To make concentrates:
Each
concentrate should be made individually. Start by soaking the
herb in enough distilled water to cover it, for four hours, over night
if it is a root. After soaking, add more distilled water so that the
total added equals 16 oz. water per 4 oz. of herb. I usually end
up with at least double that, if not more water. Use a multiple of
these amounts for larger batches. I used to get together with 2
friends and we would make 4 gallons and split it. They all moved,
so now I just make a gallon for my family.
Simmer the herb on
very low heat in a covered pan or double boiler for thirty
minutes. Then strain the liquid into a clean pan. Put the
liquid into a double boiler or on very low heat uncovered and simmer it
down to one-fourth of the original volume (4 oz.) Only after all
the ingredients have been prepared should the liquids be mixed and be
sure they are all the same temperature. It takes me 2 - 3 days to
get everything made, so I refrigerate the concentrates until they are
ready to mix. Use only stainless steel or glass pots.
I can get
8 oz. of garlic juice out of a pound of garlic when using my Green Star
Juicer. Other juicers will likely need more garlic to get that
much juice. Add garlic juice and pulp to the vinegar and shake 2-3
times a day for 4 - 5 days to get the rest of the goodness out of the
pulp. Then squeeze out and mix the liquid with the concentrates, make
sure there is a total of 40 oz., if not then add more apple cider
vinegar to make bring it up to 40 oz. ACV/garlic juice.
If you don’t have a juicer use this alternative
method: for the example of parts above amount use 2 1/2 lbs. of garlic
- peel, blend in blender with vinegar (do not liquify). Let set
for 4 - 5 days, shaking several times per day. Squeeze out liquid
and measure. If needed add more vinegar to equal a total of 40 oz.
vinegar and 2 garlic juice.
If you aren't up to making this formula yourself, then we have
Christopher's
Super
Garlic Immune Formula, which is the Anti Plague. We also have
Western Botanicals
Immu-Defense
Syrup which is their version of Dr. Christopher's formula.
Order
online or call 801-228-1901 to order.
Have
a healthy and happy month,
Kathryn
Mechling