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
Kathryn Mechling
