Master Tonic Mix

Master Tonic

http://blogs.naturalnews.com/master-tonic-powerful-natural-antibiotic-ever-recipe-included/

It's only fitting to put a old style remedy in a antique Atlas canning jar

     I let everything brew at least 3 weeks. This is how much stuff was in there when I strained it out.

     Fair warning I originally had a regular canning lid on it. Even though it was on only tight enough to shake and not leak out, the acid and other contents carroded the lid so bad I could hardly get it off ! I don't plan on shaking this and looks like the lid is coated so maybe there won't be a problem.

    Now all I have to do is label with the date, recipe, directions and put on a dark shelf.

    It says no refrigeration needed and I believe it . Nothing can survive in this mix! Any brave soul wanting to use it is going to have to be mighty tough to survive all the hot stuff in the contents !

Love

Ranchmama 

Recipe for the Master Tonic

Ingredients :

• 3 cups apple cider vinegar
• ¼ cup garlic, chopped
• ¼ cup onion, chopped
• 2 fresh hot peppers
• ¼ cup grated ginger
• 2 tablespoons grated horseradish
• 2 tablespoon turmeric powder

Directions

Combine last six ingredients together in a mixing bowl, then transfer to a glass screw-top jar. Pour in apple cider vinegar (add more than three cups if needed to fill jar to the top). Screw the top on then shake jar vigorously. Keep jar in a cool dry place for 2 weeks, shaking it twice a day. After that, strain the liquid through a sieve or piece of gauze. There is no need to keep this resulting liquid refrigerated as it will keep for a long time.

  Instructions for Use

Keep in mind that this tonic is hot and very potent: never take it on an empty stomach and when this tonic is started, it is best to take a teaspoonful at a time to allow the body to get used to it. After that, work up to a tablespoon daily. Eat a slice of citrus fruit afterwards to help calm the burning sensation but do not dilute the tonic in water as this will decrease its effect.

Tonics like this basic recipe dates back to the Middle Ages.