Fire cider! This tonic is legendary for protecting thieves during the black plague

Pretty severe thing. Good thing to know about. I’m not, I mean, we are going to get into more on natural preventions for plagues, which is certainly something epidemic, something we need to be concerned about. I’ve been making this for a couple of years, and what I find it really useful for is, you know in January, after you’ve been visiting all your in-laws and the family gatherings and the parties and everything, and you’re kind of getting that, you know, your immune system could use a boost. And also in February, when you’re just getting downright tired of winter and you’re ready for spring to come, I find I’ll make this and drink a tablespoon full every now and then, maybe use it as a part of my salad dressing, and it definitely revs me up, spices me up, gets me warmed up, gets my immune system going, and I really enjoy it.

I feel it really helps to shift some of the stagnant things that happen in wintertime. It’s really simple to make. I’m going to show you how to make it. Does it prevent plague? I am not real sure about that, but I will tell you, this is really potent medicine. Now I’m going to show you the ingredients I’ve used here. There’s tons of different possibilities. I’m going to have a whole list of them down available for you of different things you can use that are in your bioregion. What I’ve got here is garlic, ginger, horseradish, a little bit of rosemary, some hot peppers, some juniper berries, vinegar, an empty jar, knife, and cutting board.

I go back into a few of these. The garlic I didn’t grow myself, although I usually do grow garlic. I just haven’t gotten any into the ground recently. Ginger does not grow in this bioregion. I picked it up at the grocery store. Horseradish will grow almost anywhere. What you’re looking for, if you haven’t noticed, are things that are really pungent. Rosemary, my bush outside the house. My brother-in-law grew these jalapenos, and then I harvested some of these little chili peppers from a bush in his yard. Funny story about those chili peppers, by the way.

A couple of years ago, I was harvesting some from a friend’s house, and I put a whole bunch in my front pocket thinking I was good. Oh my god, these things, you don’t need to break them open. They are just hot. My leg burned for, I don’t know how long. It was awful. Be careful when you’re wildcrafting these things. Funny, the little birds eat them, and they don’t don’t have any heat to them at all for the birds. This is my own homemade vinegar, and I’m going to be getting you that I promised you that other vinegar.

Making vinegar is really easy and something you can do, and that’ll be another wintertime activity, and I’m gonna get that video out to you real soon. Let’s get started here, but basically we’re just gonna chop all this up, stuff this jar full of things, put the vinegar in there, shake it up, and let it sit for about a month. Right now it’s the end of November, and by the time I’m really needing this in January, it’s gonna be ready. So let me get started showing you how I cut and chop things.

I tend, since I know I’m gonna be throwing out the solid material later, I’m gonna just strain off the liquid, which is all I want. I tend to be a little sloppy with this, so I’m not peeling all the garlic completely the way you might as if you were preparing a dish for your family, so I’m just getting all the rough stuff off. I’m not too concerned about all the wrappings getting in there, because if you remember, we’re gonna strain this all off later, and by the way, if you know of an easy way to peel and cut garlic, definitely send me a link.

So I’m just getting my garlic pieces together, might want to chop them up a little bit more than that, but basically we’re just gonna want that garlic to get all infused. Okay, next I’m gonna work with the ginger. Now you could spend a whole lot of time peeling this ginger and going crazy with that, but again I’m always into simple, fast, and easy, so I’m just gonna cut it open. By the way, I did wash and rinse these pretty good, so I know that it doesn’t look too good, so I do know that there wasn’t anything on the external surface to worry about, and who knows that the skin of that root may have something in it.

They say that all the nutrition in a potato is in its skin. So here I’ve got my chunks of ginger. Mmm, smells good already. The Asians almost have mystical beliefs about the power of healing of ginger. Good, I’m gonna set my ginger aside. The next thing I’m gonna go for is my horseradish root. Yeah, I’m gonna cut off the ends on this, but this is real similar again to the ginger. This is a little bit of a tough one, but again I’m just gonna try and expose as much surface area as I can with this.

Whoops, well that’ll be one for the compost pile, huh? Probably need a bigger knife for this. I love these more knives if you haven’t figured that out yet. Maybe for Christmas this year I’ll get a good set of chef’s knives. And again I just want to get these guys into as much surface area as possible without it being a lot of work. It’s gonna be sitting in that vinegar for about a month, so it’ll get pretty infused in there. Okay, so we got everything chopped. It really doesn’t take that long and as I said just do it kind of roughly.

So real simple, just take a handful of this, handful of that, you know, a handful of this, a sprig or two of that, chili, pecans, oh you know, probably should chop up one of these peppers. Texas-grown jalapeno, watch out ladies and gentlemen. So we’re basically in then some juniper berries and I’m gonna go around again. Some garlic, horseradish, whoops, ginger, stuffing it all in there, a little bit more rosemary, some more hot peppers, get those juniper berries in there, going around again, horseradish, ginger, and not much is gonna fit in there anymore, is it? Let’s see if I can shove this in there.

Okay, so I’ve got that just about as crammed as it can get. I’m gonna put my vinegar in there. By the way, if you don’t have your own homemade vinegar, what I highly recommend is Bragg’s. Bragg’s has this liquid aminos organic, or I’m sorry apple cider vinegar and with the mother. Good stuff, good stuff, it’s a good one to use if you don’t have your own. And then I’m just going to fill this up. Put a lid on it and I’ve got it filled up pretty much to the top. We’re gonna let that, whoops, gonna get that mixed up and I’m gonna let that sit.

Well, I guess that’s not as good a seal as I had hoped, but I’m gonna let this sit for about a month. I’ll come and shake it up every now and then, and of course anytime you make your own medicine, you want to put your hands on it and set an intention in there for healing, for good health, and put your energy into it. That’s a really powerful part of making medicine is is putting a part of yourself into it in that energetic level. But there you go. About a month from now, all I’ll do is I’ll just strain this off with a tea strainer and put the liquid into a jar that I’m going to use and then I’ll throw the solid pieces into my compost pile and that’s it.

That’s the Four Thieves Tonic. You’re gonna love it. It really is. I don’t really like spicy hot things. It’s not my nature, but I tell you if there’s for some reason, I just love the taste of this stuff and it seems to work out by having all these different varieties of all these stimulating things. Your immune system is gonna love it. Make an extra one. Give some to friends. Talk to you later. This is Marjorie Wildcraft and we’ll see you on that next video. you
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