SUPPLIES NEEDED

• 6 & 1/2 cups (over 16 oz.) burdock root - cut (Arctium lappa)
• 16 oz. Sheep sorrel herb - powdered (Rumex acetosella)
• 1 oz. turkey rhubarb root - powdered (Rheum palmatum)
• 4 oz. slippery elm bark - powdered (Ulmus fulva)
• 5-gallon stainless steel pot
• 3-gallon stainless steel pot
• Stainless steel fine-mesh double strainer
• Stainless steel funnel
• Stainless steel spatula
• 12 or more 16 oz amber glass bottles with air-tight caps (not childproof caps)
• 2 gallons sodium-free distilled water
• Measuring cup
• Kitchen scale with ounce measurements

PREPARATION

1. Mix Essiac formula thoroughly
2. Bring 2 gallons sodium-free distilled water to a rolling boil in covered 5-gallon pot.
3. Stir in 1 cup of Essiac formula. Cover and continue to boil for 10 minutes.
4. Turn off stove. Scrape down sides of pot with spatula and stir mixture thoroughly. Replace lid.
5. Leave pot covered for 12 hours; then turn stove to full heat for 20 minutes.
6. Turn off stove. Strain liquid into 3-gallon pot, and clean 5-gallon pot and strainer. Then strain filtered liquid back into 5-gallon pot.
7. Use funnel to pour hot liquid into bottles immediately, taking care to tighten caps. Allow bottles to cool; then tighten caps again.
8. Refrigerate. Essiac contains no preservative agents. If mold should develop in bottle, discard immediately.

CAUTION: All bottles and caps must be sterilized after use if you plan to re-use them for Essiac. Bottle caps must be washed and rinsed thoroughly, and may be cleaned with a 3% solution of food-grade hydrogen peroxide in water.

DIRECTION FOR USE

Heat 4 tablespoons (2 oz.) sodium-free distilled water in a stainless steel pot. Add 4 tablespoons of Essiac (shake bottle first). Mix and drink. Up to 6 oz Essiac per day in 3 doses.

Take at bedtime on an empty stomach, at least 2 hours after eating.