Edited

This recipe is very powerful, so be careful...

Browning’s Blended Spirits Blood Tonic for blood purification and detoxification. The ingredients in this blend provide nutritive support to the body and are historically proven to provide both cleansing action and detoxification of the cells throughout the body including the lymph, lungs, liver, heart, colon and bloodstream.

What ingredients you will need make the tonic:

3oz each of the following dried herbs:

Anise seed (pimpinella anisum)

Blue violet (viola odorata)

Burdock root (arctium lappa)

Chaparral (larrea tridentate)

Dandelion root (taraxacum officinale),

Fennel (foeniculum vulgare),

Licorice root (glycyrrhiza glabra),

Oregon grape (mahonia aquifolium),

Poke root (phytolacca Americana),

Red clover (trifolium pretense)

Yellow dock root (rumex crispus).

40 oz of Honey or Black Strap Molasses, your choice.

16 oz of Vegetable glycerin.

4 Tablespoons of citric acid which can be found in health food stores or from herb companies on-line.

5 gallons of distilled water

Purchase the whole herb (cut root and cut leaf) instead of the powdered herb if you can. The reason for this is two-fold. First, the powder absorbs more water leaving you with less liquid; second, the powder takes longer and is harder to strain. I purchase most of my dried herbs from Mountain Rose Herbs. Their herbs are processed and handled according to strict organic standards and they will sell individual herbs in a 4oz quantity so you will not have to purchase a full pound. I am sure there are many other herb company’s and health food stores that carry the herbs you will need. Just make sure they are organic.

What cooking tools you will need:

You will also need two stainless steel or glass 20 quart pots with lids.

A large strainer.

A candy or water thermometer.

Cheesecloth.

For bottling you can use regular canning jars. If using pint jars you will need about 24 – 28 jars. If using quart jars you will need about 14 jars. This is a large recipe that will provide one year worth of tonics for the cancer patient, or, if using for a preventative go together with friends or family and share it.

How to make the tonic:

Making this tonic is like canning fruit from your garden. If you can cook you can make it. It takes a few days but is well worth it. You will not find this tonic on the market because it is time intense. The cost would be prohibitive to manufacture it, yet you can make it in your home for around $3.00 a pint. This tonic stores for up to a year if placed in a dark cool closet. They key to keeping tonics fresh is to prevent them from exposure to extreme temperature fluctuations. Don’t let them freeze and don’t let them sit in temperatures above 75*.

In one pot add:

Anise seed, burdock root, chaparral, dandelion root, fennel, licorice root, oregon grape root, poke root, yellow dock root and add 3 gallons of distilled water.

Cover with lid and set on stove on warm heat overnight so that the roots can be softened for extraction.

In the morning turn up the heat and bring the water to a low simmer for about 4 hours then bring to a boil for 15-30 minutes. After boiling turn off heat and strain the liquid into a clean container by laying a layer of cheesecloth over your strainer.

In another pot add:

Blue violet, red clover and add 1.5 gallons of distilled water. Set on counter and let soak in water over night.

In the morning place the pot on the stove on warm/medium heat to steep (not boil) the herbs like you would a cup of tea. Let them steep for at least 4 hours then strain the liquid by laying a layer of cheesecloth over your strainer.

Compost the strained herbs in your garden.

Mixing the pots:

Once the liquid is strained from both pots mix it together in one of the 20 quart pots and let it simmer for about 30 minutes.

Then add

16 oz of vegetable glycerin,

40 oz of honey (or black strap molasses for those allergic to honey)

4 heaping tablespoons of citric acid

Stir and let the mixture mingle for 15 minutes or so. When ready to bottle use a candy thermometer to check the temperature of the liquid. You want the temperature between 185* - 190* to prevent any bacteria to grow in the tonics. Maintain this heat temperature throughout bottling.

While waiting for your liquid to reach the accurate bottling temperature prepare your canning jars. Sterilize jars and lids.

Once your bottles are sterilized and your herbal liquid is at the right temperature add the tonic liquid to the hot jars. Fill to ½” from top of jar and cap. Let cool overnight. Check to make sure all the jars are sealed properly then store them.

Once you open a jar of tonic for use you must Refrigerate it. The tonic will last for a month in the refrigerator once it has been opened. Sediment in the bottom of the jars is normal. Give the jar a little shake or stir to mix the sediment before taking.

How much to take:

Adult Folklore Dosage: 2 Tablespoon 2 times a day for cancer, tumors, liver, viral and bacterial infections. In my practice I recommended that cancer patients take this tonic for at least a year and then drop to a maintenance dose of taking it once a day for another year. Some of my cancer patients continue to take it on and off throughout their life to keep their blood and lymph clear of toxins.

For cancer prevention use a bottle of this tonic every 3 months taking 1 Tablespoon 2 times a day.


Tweet