‘Salz-schnaps’ – back in the day, a cure-all on many shelves

It translates as ‘Salt-schnapps’ and is a high percentage hard liquor that gets mixed with some salt and is as such transformed into a ‘medicinal tincture’ apt to treat a number of ills and ails.

To make it one needs about 1/2 l of Cherry spirit or clear brandy of 40% to 45% alc. and 2 heaped tablespoons of sea salt.

In a bottle mix the spirit and the salt until the salt is completely dissolved. If it doesn’t dissolve complete it means that saturation has been reached in the mixture. When you then run low on this mixture, it suffices to add some more spirit to then dissolve the remaining salt and make some more of the ‘salt-schnapps’.

Seal the bottle and keep on your medicine shelf or cupboard to use as and when needed.

The salt schnapps is destined for internal and external use.

For an external application the salt brandy is used undiluted and applied locally by rubbing or wrapping the affected area. Traditional uses include: Joint pain, hip and sciatica pain, rheumatism. Bruises and bumps, boils and ulcers, headaches, insect bites and more. The area should be treated 2 to 3 times consecutively followed by a break of a couple of hours to see if an effect is showing, before being repeated if needed. If there is no effect another treatment and/or medicinal advice should be sought.

Internal uses include: Heartburn, colds, stomach upset, digestive problems. 1 teaspoon of ‘salt schnapps’ is dissolved in 4 tablespoons of hot water and this is ingested once in the morning on an empty stomach and once in the evening before night rest. If the complaint has not improved after this intake, medical advice should be sought.

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