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We have all heard the stories of “The Black Plague”.  For those that are not history savy http://en.wikipedia.org/wiki/Black_plague

Why am I bringing this up you may be asking yourself.

In September 2005, three live mice infected with bubonic plague bacteria disappeared from various cages.

 
It Took A Few Years But
 
September 2012  7-year-old Colo. girl recovers from bubonic plague
 
August, 2013 The Bubonic Plague is Popping Up in Wild Animals and Pets in the Western United States.  Read more: http://www.thesleuthjournal.com/the-bubonic-plague-is-popping-up-in-wild-animals-and-pets-in-the-western-united-states-2/
 
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So how do you prepare and defend against it?
 
 
In a SHTF with no hospitals what do you do?  Get out of crowded cities. You should have done that any way.  Bigger cities with large number up people and rodents will cause the spread of it faster.
 

The Garden Remedy that Survived the Bubonic Plague: Four Thieves Vinegar Read more: http://nourishedkitchen.com/four-thieves-vinegar-recipe/#ixzz2cVOvLYbH

four thieves vinegar recipe

  • Yield: 1 quart
  • Prep: about 05 min
  • Cook: about 7 to 10 days (resting) min
  • Ready In:

While many recipes for Four Thieves Vinegar abound, there’s no telling now which recipe is most accurate though a recipe written by Jean Valnet, a renowned aromatherapist and herbalist of the early 20th century, may resemble the original more closely than any other.

Ingredients

  • 2 tbsp chopped fresh lavender flowers
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh marjoram
  • 2 tbsp chopped fresh anise hyssop
  • 4 cloves garlic (peeled and crushed)
  • 1 quart white wine or apple cider vinegar (preferably raw)

Instructions

  1. Toss herbs and garlic together in a one-quart mason jar, cover with vinegar and allow them to marinate for seven to ten days in a sunny location. After seven to ten days, strain the vinegar through a fine-mesh sieve into a second, clean 1-quart glass jar.
  2. Store at room temperature until ready to use and serve as you would any seasoned vinegar: as a basis for vinaigrettes or as a seasoning for braised meats and vegetables.

Read more: http://nourishedkitchen.com/four-thieves-vinegar-recipe/#ixzz2cVPI2XS6

 
 
 
 

 

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