BRANDY AND SALT

In my research for old books and cures, I came across the book “Brandy and Salt” by William Lee (1840). William Lee, while working in France, had made a mixture of ¼ salt and ¾ brandy (see Appendix on p.53), which (according to him) is a highly effective remedy for curing inflammation.

In his book, William Lee describes the use of Brandy and Salt to treat a wide variety of inflammatory diseases. I find it fascinating that a remedy that is so quick and easy to make should have such an effect on inflammatory diseases. Whether, and to what extent, the effects described are true is left to the reader of the book. I will try out some of the applications for myself.

In the appendix I have added some pages from the 1851 edition. 

When choosing the salt, one should bear in mind that nowadays salts are often mixed with iodine or fluorine. Sodium ferrocyanide, also known as yellow prussiate of soda, is sometimes added to salt as an anticaking agent. Such anticaking agents have been added since at least 1911 when magnesium carbonate was first added to salt to make it flow more freely. Other anticaking agents sometimes used include tricalcium phosphate, calcium or magnesium carbonates, fatty acid salts (acid salts), magnesium oxide, silicon dioxide, calcium silicate, sodium aluminosilicate and calcium aluminosilicate.[1]

This should not be the case with rock salts:

“Table salt obtained from rock salt has the following typical composition: chloride 59.90%, sodium 38.85%, calcium 0.25%, phosphorus 0.15%, magnesium 0.12%, sulphur 0.02%, potassium <0.01%.”[2]

 

 

At the end of the book there are a few pages for notes, where you can record your experiences with Brandy & Salt. I would be delighted if you would share your experiences with me.

However, this book is not intended to replace a visit to a medical professional. Any delay can have fatal consequences.

[1] https://en.wikipedia.org/wiki/Sodium_chloride

[2] https://de.wikipedia.org/wiki/Steinsalz

Available on Amazon in paperback, hardcover and E-BOOK.

 

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