Three Plagues

 Here are three exceptionally good recipes which are anti-viral/anti-bacterial/and we hope anti-plague formulas.   I have included three recipes which differ in cost to make, ease of preparation and the extraction method.  They are listed in the order of ease to make (beginning with the easiest) and expense (beginning with the cheapest).  In my opinion, they are also in the order of efficacy.        If alcohol is an issue, the first two, Fire Cider and Super Garlic Immune do not use alcohol to extract the herbal constituents.  The third one, Red Plague Remedy, does.

FIRE CIDER

      1.   FIRE CIDER:       I LOVE LOVE LOVE this remedy.  The original fire cider was formulated by the incomparable Rosemary Gladstar.  There really is no set recipe, but this will get you started.  You can change up the amonts and the ingredients to suit you and your family.  Basically, throw ingredients into a food processor (quick and keeps the vapors down!), pour it into a jar and add vinegar, wait 2-3 weeks, strain.  WHALA!! Done.    Indefinite shelf life.

1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers....any combination of the hottest peppers available.  I used GHOST peppers from my garden—they’re the hottest peppers ever.

Fill a glass container 3/4 of the way full with equal parts of the fresh chopped or grated ingredients. Fresh herbs are best. Then cover completely with raw unfiltered, unbleached, nondistilled apple cider vinegar.  I use Bragg’s but Heinz has a new unfiltered one that will do.

Put on the lid and shake or stir vigorously (or stir) and then top off the vinegar if necessary. Keep the jar in a cool, dark place for 2-3 weeks.

Shake/stir the cider daily 1-2 times.  I like to begin this formula on the NEW moon and strain and bottle on the FULL moon, (approximately 14 days).  Yes, it really makes a difference.    Filter the mixture through a clean piece of muslin (coffee filter or colander), bottle and label. 

 

Puree the solids and add to honey or lemon juice, or make salad dressing or marinade for meats. Fire cider lasts indefinitely some keep at room temperature others refrigerate, after straining.

 Fire Cider Dosage:
DILUTE IN JUICE OR WATER.   As a tonic (prophylactic) take 1 tablespoon  per day.   Or if infected --1 tablespoon every hour.  This is a HOT remedy so if you have digestion/esophageal/stomach/intestinal problems every hour may be TOO much.  Know your own body!!

 

Dr Christopher's formula from HERBS FIRST

      2.    Dr. Christopher’s Super Garlic Immune Formula:        I love and respect Dr. Christopher.  Here are three websites that will tell you everything you want to know about him and his formulas:  HERBS FIRST BLOG,   HERBS FIRST WEB     and  DR CHRISTOPHER.

       

              I have not personally made this formula... yet.

      

 Using 4 oz. as a part will make a little under a gallon. 

STEP ONE
8 parts apple cider vinegar - 32 oz.

2 parts garlic juice, fresh - 8 oz    

Using a juicer: 1 lb to 1 ½ lb of garlic=8 oz juice

Using a blender 2 ½ lbs garlic 

Using a juicer: Run the garlic through the juicer then add garlic juice and pulp to the vinegar and shake 2-3 times a day for 4 - 5 days.   Then squeeze out garlic liquid and mix with the herbal concentrates; measure.   Add enough apple cider vinegar to make 40 oz.   
OR
Using a blender:  2 1/2 lbs. of garlic - peel, blend in blender with vinegar (do not liquefy).  Let set for 4 - 5 days, shaking 2-3 times a day.  Squeeze out garlic liquid, add to herbal concentrates; measure.    Add enough apple cider vinegar to make 40 oz.

The garlic extract must be made a couple days ahead of the herbal concentrates.   The garlic/vinegar mix must set at least 4 days before using: it will take 2 days to make the herbal concentrates; so if you start making the concentrates on day 3, when day 4 arrives the garlic/vinegar solution will be done.

STEP TWO

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 each separate herb in enough distilled water to cover it: LEAVES for four hours, ROOTS overnight.    After soaking, add more distilled water so that the total equals 16 oz. water per 4 oz. of herb.   

Simmer the herb on very low heat in a double boiler for thirty minutes.  Then strain the liquid into a clean container, clean out the double boiler, add the liquid and simmer it down to one-fourth of the original volume (4 oz.).  Pour into jar and refrigerate until all 9 of the herbal concentrates have been prepared.  KEEP THEM IN SEPARATE JARS.   You will have 9 jars of herbal concentrates; one for EACH herb. This will take about 2 days.

Only after all the ingredients have been prepared should the liquids be mixed; be sure they are all the same temperature.    Use only stainless steel or glass pots.

STEP THREE

5 parts glycerin - 20 oz.
5 parts honey - 20 oz.

Add the glycerin and honey to the garlic/herb concentrate.   Bottle. Label. Refrigerate.   This formula has been known to last many years in the refrigerator!!

Dosage:
As a tonic (prophylactic) take 1 tablespoon a day or 1 tablespoon every hour if infected.   For optimum results take 1 hour before or after meals as to not compete with digestion. 

Red Plague Remedy

3.       Red Plague Remedy  This recipe comes from Claudia Orgill at www.healthypreparedness.blogspot.com .   She has generously provided the recipe and instructions and can also purchase the remedy from her.  

I call it Respiratory Remedy because there was a little confusion about the red plague!!!  The Remedy is costly and time consuming, but I believe it offers the best solution to known and unknown viruses.   I   teach a two-part class on this formula once a year.  This year is August 7, 2021 and Sept 11, 2021.  See HERB CLASSES in the upper left of the page.

 

  God is good.  (I also recommend Claudia's books: "Beyond Wheat & Weeds" and "Food Storage Powerhouse")

              This recipe makes 110 SETS       1 set = 1 PERSON 10 DAYS

 Everclear 19, 1.75 liter jugs.

-64 quart jars with plastic white lids.(Plastic lids won’t rust during 4 week steeping time.)

-Reverse osmosis / pure water.

-Quart jar funnel (Not necessary, but helpful.)

-

Herbs

Olive Leaf, cut and sifted approx. 31 oz / 1.9 lbs / 15 ¾ cups

Chamomile, German, cut and sifted 12.5 oz / 0.8 lbs / 12.5 cups

Pau D’Arco, cut and sifted 5.4 oz / 0.3 lbs / 4.5 cups

Red Rooibos, cut and sifted 11.4 oz / 0.7 lbs / 4.5 cups

Agrimony, cut and sifted 10.8 oz / 0.7 lbs / 9 cups

Milk Thistle seeds, whole 52 oz / 3.25 lbs / 8.25 cups

Yarrow, cut and sifted 167.2 oz / 10.5 lbs / 44 cups

Cayenne, powder 22 tsps

Burdock Root, cut and sifted 20 oz / 1.25 lbs / 4 cups (+ 10 cups water)

Note:   Burdock Root will be made on the LAST day of the 4 week time period

Prepared tinctures will sit in a dark place for 4 weeks from one new moon to the next-a total               of 4 weeks.

Shake jars once every day or two during that 4 week time frame.

New Moons 2016 April 7^th May 6 June 4 July 4 August 2 Sept 1 Sept 3o Oct 30 Nov 29 Dec  

 2.

At the end of the 4 week time frame, you will place the prepared tincture jars either outside or

next to an open window the day before the next new moon to allow the outside light to affect the tincture for approximately 24 hours.

Strain and bottle the tincture, after the 24 hour sunlight time, at the end of the 4 week time

frame, according to the instructions in the 2ndPreparation Day 2ndNew Moon” section. (Still

            do this step, even if it's cloudy.)

Note: To turn your Everclear solution into a 75% solution mix 1 ¾ cups of reverse osmosis / pure water with each jug   (1.75 liters) of Everclear.  Note: If you cannot get Everclear, pray that using a 100 proof  vodka will be okay. I would increase the dosage some if using alcohol other than Everclear.

Olive Leaf

           1. Fill 7 quart jars ¾ of way full with olive leaf that has been pulsed in blender some

just to break it up some. If you’re using whole leaf olive leaf, pulse in blender until cut into

small pieces.

2. Dilute Everclear to a 75% solution using filtered water (from Smith’s or a health food

store the kind of water filters that use both carbon filters and UV light).

3 Cover the herbs with diluted Everclear up to bottom rim of the jar

4. Place plastic white lid on top, label jars, shake, and store in dark place.

Chamomile 

1. Fill 5 quart jars ¾ of the way full with chamomile that has been pulsed in blender some. 2. Dilute Everclear to

75% using extra filtered water (from Smith’s or a health food store

the kind of water filters that use both carbon filters and UV light).

3. Cover the herbs with the diluted Everclear up to the bottom of the jar.         

            4. Place plastic white lid on top, label jars, shake, and store in dark place. 

Pau D’arco and Red Rooibos

-1 .Fill 3 quart jars ¾ of way full with a mixture of half pau d’arco and half red rooibos that have each bend pulsed in the blender a bit.

2. Dilute Everclear to 75% using extra filtered water (from Smith’s or a health food store the kind of water filters that use both carbon filters and UV light).

3. Cover the herbs with the diluted Everclear up to the bottom rim of the jar

4. Place plastic white lid on top, label jars, shake, and store in dark place.

Agrimony

1. Fill 3 quart jars a little less than ¾ of the way full (about ½ inch below ¾ of the way full) with agrimony that has been pulsed in blender some.

2 .Dilute Everclear to 75% using extra filtered water  

the kind of water filters that use both carbon filters and UV light).

3. Cover the herbs with the diluted Everclear up to the bottom rim of the jar

4. Place plastic white lid on top, label jars, shake, and store in dark place.

Milk Thistle

1. Fill 4 quart jars ¾ of the way full with milk thistle that has been pulsed in blender enough so that the milk thistle is nicely broken up.

2. Dilute Everclear to 50%

using extra filtered water 

3. Cover the herbs with the diluted everclear up to the bottom rim of the jar

4. Place plastic white lid on top, label jars, shake, and store in dark place.

Yarrow

1. Fill 44 quart jars ½ way full with yarrow that has been pulsed in blender enough so that

the yarrow is almost a powder.

2. Add in ½ tsp of cayenne.

3. Dilute Everclear to 50% using extra filtered water (from Smith’s or a health food store

the kind of water filters that use both carbon filters and UV light).

4. Cover the herbs with the diluted everclear up to the

bottom rim of the jar

5. Place plastic white lid on top, label jars, shake, and store in dark place.

Keep all of these quart jars in a dark place. Shake every day or two. (Remember to take out 24 hours

before the new moon day and place in daylight for a day.)

2ndPreparation Day (2ndNew Moon Day)

STRAINING AND BOTTLING THE TINCTURES:

What you’ll need:

-Straining material

110, 4 oz tincture bottles with dropper(Industrial Container Supply Company in Salt Lake)

-

110, 8 oz tincture bottles with cap (Industrial Container Supply Company in Salt Lake)

Sieve

Medium sized bowl

Large pot or 5 gallon food storage container enough to hold approx.55 cups / 5 gallons

Funnel (For pouring the tincture solution into the tincture bottles.)

Note: Prepare the Burdock Root before doing any of the other steps for this day. This will allow the

burdock root to cool down while doing all of the other steps

NOTE:  Claudia Orgill's recipe contains notes pertinent to Utah for obtaining the supplies.  In Missouri the Everclear can be purchased at most liquor stores.  However, they may have to order it in for you.  The herbs used in this recipe came from MOUNTAIN ROSE HERBS,   FRONTIER COOP HERBS  and my own farm.

 

Burdock Root

1 .Lightly simmer 4 cups of burdock root in 10 cups of pure / reverse osmosis water for 40 minutes in covered pot.

2. Allow to cool down to room temp.

3. Strain and add to other tincture liquids when mixing them all together.

Transfer the liquid that has collected in the bowl into a larger bowl or pot that will hold the liquid from all of the strained herbs (besides the yarrow) and repeat the process with the remaining jars until done. (Note: Do not mix the yarrow tincture in with your other herbs yarrow stays separate!)

STRAINING HERBS INSTRUCTIONS:

1. Strain each of the following herbal tinctures and then pour the liquid from each jar (besides the yarrow)into one large pot / container with the rest of the herbal tinctures. Once again, DO NOT mix the yarrow tincture in with these yarrow stays separate Strain and mix together: a .Olive leaf liquid from all 7 jars   b .Pau D’arco and Red Rooibos liquid from all 3 jars     c.  Chamomile ¾ of tincture/liquid from each of the 5 jars (save rest for personal use: tummy aches, insomnia, stress, or tension).    d. Agrimony liquid from all 3 jars      e .Milk thistle liquid from all 4 jars      f.  Burdock Root decoction, room temp. all of liquid from strained decoction (tea)

Mix those 7 strained herbs / teas together in large sanitized pot or 5 gallon container. (NOT the yarrow.) Stir and, using a funnel, pour the herbal mixture into 4 oz jars

Label jars and store away, preferably in a dark room. Keeps for 20 years or more.

STRAIN and BOTTLE the YARROW:

Strain the yarrow the same way the other herbs were strained but DO NOT mix in with the other herbs. Keep yarrow separate from the rest. The yarrow is the #2 tincture and will be bottled separate from the rest of the herbs. Pour the strained yarrow tincture into the 8 oz jars Label and store away, preferably in a dark room. Keeps for 20 years or more.

Instructions to place on label:

Red Plague Remedy #1

Olive Leaf, Chamomile, Agrimony, Red Rooibos, Pau D’Arco, Burdock Root, Milk Thistle

(Tincture #1)

Shake before using. Dosage for active infection: Adults: 45 drops in water or juice, every 2 hours. Children: 30 drops in water or juice, every 2 hours   . (Use less as symptoms subside.)

Follow up with tincture #2   20 minutes later.

Red Plague Remedy #2

Yarrow & Cayenne (Tincture #2)

Shake before using. Dosage for active infection: Adults: 50 drops in water or juice every hour or as needed, 20 minutes after using tincture #1.Children: 35 drops in water or juice every hour or as needed, 20 minutes after tincture #1.