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The herbs and glycerine to make approximately a gallon of Anti Plague formula. Please note in the directions the other items you will need to buy locally.

Kit contains the following 10 ingredients:

103023 - Vegetable Glycerine, 16 oz x 2
115104 - Comfrey Root cut 8 oz
108475 - Wormwood cut 4 oz.
108318 – Lobelia cut 4 oz.
108322 – Marshmallow root cut 4 oz.
108461 - White Oak Bark cut 4 oz.
108037 - Black Walnut Hull cut 4 oz
108333 - Mullein Leaf cut 4 oz.
108494 - Scullcap Leaf cut 4 oz.
108290 - Hydrangea cut (or gravel root or Uva Ursi) 4 oz

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Your Price: Price: $188.00


    Dr. Christopher’s Anti-Plague Formula

    Using 4 oz. as a part will make a little under a gallon. If you are buying one Anti Plague Kit it uses 4 oz. as a part. Plan on the following noting the ingredients you need to buy locally:

    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 - 8oz

    1 part wormwood concentrate - 4 oz.

    1 part lobelia leaf concentrate - 4 oz.

    1 part marshmallow root concentrate - 4 oz.

    1 part white oak bark concentrate - 4 oz.

    1 part black walnut bark concentrate - 4 oz.

    1 part mullein leaf concentrate - 4 oz.

    1 part scullcap leaf concentrate - 4 oz.

    1 part uva ursi, hydrangea or gravel root concentrate - 4 oz.

    Start on Monday making the garlic/apple cider vinegar and finish up on Friday or Saturday with combining everything. Be sure everything is the same temperature when combining! 

    If you don’t have a juicer use this method: for the example of parts above amount use 2 1/2 lbs. of garlic - peel, blend in blender with vinegar (do not liquify). Shake the mixture several times per day. Note that it often turns green looking, I don’t know why but most people tell me this happens. With all the Anti-Plague I have made and eaten over the years it hasn’t killed me!

    If you have a juicer, then juice the garlic and add it to the vinegar the the day before you mix the formula and put it in the fridge. Costco has a great price for the garlic when they have it.

    To make the concentrates:

    Each concentrate should be made individually. Use only stainless steel or glass pots. Start by soaking the herb in enough distilled water to cover it for four hours and 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. Mullein is quite fluffy and you will end up adding a lot more water to it, and after the soaking you may need to add more water to some of the herbs as well, since it will have soaked it up. This is ok, just keep following the directions.

    scraping comfrey root

    The recipe calls for fresh comfrey if you have it. My mom taught me to scrape off the black outer root because is quite bitter, so you see me here scraping it off! Just part of the fun! Still soak it overnight since it is a root.

    simmer the herbs

    Simmer the herbs on very low heat in a covered pan or double boiler for thirty minutes. Let cool for 30 minutes and then strain the liquid into a clean pan, squeezing all of the liquid out of the herb. I like to use a potato ricer for this. Next put the liquid into a double boiler or on very low heat uncovered and simmer down to one fourth of the original volume (4 oz.) Go ahead and add a bit of distilled water if you reduced it too far.

    Only after all the ingredients have been prepared should the liquids be mixed. It takes me 2 days to get the concentrates made. I do some on Thursday and the others on Friday, then I refrigerate the concentrates until they are ready to mix. Be sure they are all the same temperature before combining.

    On Saturday I squeeze out the garlic from the vinegar, 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. combined ACV/garlic juice. Add the honey, glycerine and liquid herbs to the ACV/garlic juice and mix well. Bottle and label and keep in a cool place. I keep mine in the back of the fridge so they are out of the way but at a controlled temperature. Dr. Christopher talks about it being good for ten years or more and I have used ten year old Anti-Plague and it works! Now you know how to make it, so go and do it!