When suffering from a serious condition, and everything else has been tried without success, red slug syrup, however unattractive it may sound, should be given a chance. Extraordinary results have been achieved with this syrup in the treatment of diseases where bacteria or bacilli play a part, for example ulcers, gastric ulcers and pulmonary infections.
Its preparation is quite simple. Place a layer of the large red forest slugs {Arion rufus) in a jar, cover with a layer of sugar, then add further layers of slugs and sugar until the jar is full. The minimum quantity of sugar should be about the same weight as the slugs, although you can use a little more.
After a short time the sugar begins to dissolve the slugs. On the second day, strain everything through a sieve. Then add a third part of alcohol, that is, one-third of the whole weight of the mixture. The remedy is then ready. (The residue in the strainer is of no further use and can be disposed of.) A tablespoon, or in serious cases a liqueur glass of the syrup, should be taken every morning before breakfast. The curative effect of this syrup is so extraordinary that even doctors who have experimented with it are simply amazed.
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In the short time Papayasan has been available it has helped many hundreds of people, and in the future it will aid thousands more who want to be free from the harm and danger of intestinal worms without any risk of side effects.
Worms are by no means to be taken lightly, whether it is Oxyuris vermicular is, the little threadworm that causes an itching irritation in the anus and can be found by the thousands in the large intestine; the ascaris or roundworm inhabiting the small intestine; the Trich-ocephalus dispar (whipworm), or any other intestinal parasites. They are all extremely harmful and can lead to severe disturbances in the composition of the blood, and cause conditions such as eosinophilia, anaemia, chlorosis and liver disorders. The chief factors responsible for these and other serious conditions are no doubt the metabolic toxins secreted by the worms.
The botanical enzymes of Papayasan break down protein and hence dissolve the cuticle of roundworms, threadworms and whip worms, and with the help of intestinal ferments will completely digest them.
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Alternating hot and cold water applications are excellent for poor circulation and a fine aid to removing any congestion.
Apply hot water or herbal packs for about three minutes, then replace by a cold water pack, but leave this on for no longer than half a minute. Repeat the hot pack, followed by the cold, and continue in the same way for 20-30 minutes. The same principle applies to water-treading. Tread your feet in hot water for three minutes, then half a minute in cold water, and so forth. If you take alternating hot and cold baths, you must stay in the cold water only the same number of seconds as you were in the hot for minutes. This rule also applies to alternating hot and cold foot and arm baths. These applications should never make you feel chilled, but always warm and comfortable.
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This plant has been cultivated since ancient times. It is probably native to India, where it was known as Arjaka in ancient Sanskrit. The aromatic herb is a good source of food for bees, but is also valued as a kitchen herb and a remedy. In ancient Egypt basil served as a medicine for snakebites, scorpion stings and eye troubles. The crushed leaves were also applied to painful parts in cases of rheumatism. Basil’s remedial effects are due to its content of rhymol, eugenol and camphor. Pliny recommended basil tea as a remedy for nerves, headaches and fainting spells. The Greeks used basil not only to prepare aromatic baths to strengthen the nerves, but also for flavouring must (the juice pressed from grapes before it has fermented), wine and liqueurs. Basil is used in northern Germany to season the famous Hamburg eel soup and in the preparation of gherkins (pickled cucumbers). In Italy, particularly in the south, it is found in practically every garden because it is used widely for seasoning – and food to which is has been added is always very tasty.
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Not only are the modest but beautiful flowers of the wild rose, so unjustly called Rosa canina or ‘dog rose’, a pleasure to behold, but the fruit too is delightful as it splashes its bright red across the autumn landscape. Where the hips have not been harvested they look, in winter, like little red gnomes with white caps of snow, and many a hungry bird has enjoyed these nutritious berries when everything else has been buried under the ice.
As a food, rose hips are excellent for many reasons. The fully-ripe hips contain natural fruit sugar and taste as sweet as any jam. They are nourishing because of their many mineral salts, such as calcium, silica, magnesium and phosphorus. Incidentally, phosphorus is good for the brain and no doubt our little feathered friends have to use theirs, dashing about in the winter weather, and who knows whether the phosphorus in rose hips is responsible for their feathers being always so bright and shiny.
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