LITMIR.BIZ

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OF TIME OF APPLICATION

      Daily; 3 to 10 minutes; use 3 to 4 days, off 1 week to 10 days, then repeat; at least 2 weeks; use when feeling shaky, weak, or “ . . . when there is a great deal of wet or cold weather and the tendency for cold or congestion is prevalent.” (421-13)

      SIZE OF KEG

      Varied sizes (in gallons): 1, 1½, 2, 2½, 3, or 5; ratio of size of keg to amount of brandy: 1-gallon keg: ½ gallon of brandy; 1½-gallon keg: ½ or ¾ gallon of brandy; 1½- or 2-gallon keg: 1 gallon of brandy; 2-gallon keg: 3 quarts of brandy; 2- or 3-gallon keg: 1 or 1½ gallons of brandy

      EXPECTED EFFECTS/PURPOSES

      Destroys live tubercle tissue

      Acts as an antiseptic for irritated areas

      Stimulates circulation

      Increases the abilities of assimilation

      Allays coughing and other irritations

      Purifies lung tissue

      Eliminates infection

      Prevents inflamed mucous membranes

      Lessens the effect of acidity on the body

      Prevents “ . . . the body from so easily taking cold . . . ” (357-9)

      DIRECTIONS

      Preparing the keg involves tightening the metal bands as much as possible beforehand, then unplugging the vent hole and placing the entire keg in warm water, filling the inside completely with distilled water and allowing it to soak for two to three days. This soaking causes the wooden keg to swell and expand, sealing the seams and preventing leakage later when the brandy is poured in.

      After the soaking period, place a screen over the hole and pour out the water through the screen, thus keeping any loose charcoal chips in the keg. The brandy can now be added, an amount roughly one-half the size of the keg. Let it sit overnight, and the next day it is ready for use.

      Warm the keg slightly [about 85° F (29.4° C)]—by placing it in warm water or next to a radiator; near a heating vent, stove, or heater; in the sunlight; or simply wrap a large heating pad around the keg. This warmth induces evaporation. One reading clarifies the amount of heat: “ . . . not so much as to cause the Brandy to evaporate too fast, but {keep it} in a warm place . . . ” (2183-2) Next, open the vent by removing the cork. Now the fumes from the brandy can be inhaled through the mouth and/or the nose.

      The readings caution against inhaling too much at the beginning, as “ . . . it will be inclined to produce too much intoxication for the body.” (2448-1) Gradually increase the inhalations, taking in 1 or 2 whiffs at first, then later in up to 3, 4, or 5 sessions a day, taking 1 to 5 whiffs each time.

      At a health fair displaying Cayce-related items, the guidance for each person who used the keg was to first take a deep breath and then exhale fully. Remove the cork, place your mouth on the tube or over the vent opening (the sides of the hole were wrapped with a protective covering and replaced for each person), and inhale deeply. The fumes from the brandy go directly into the lungs through the mouth, larynx, and throat. Some individuals were told in their readings to inhale through the nasal passages as well.

      The keg may be kept warm “ . . . so that evaporation may occur easily.” (3154-1) Then it is ready for your next inhalation or for a follow-up session later. You may choose to remove the heating pad or turn it off until just prior to your next session. Whenever there is not enough of a fume for the next inhalation, shake the keg a little to stir up the brandy. The fumes from the brandy heal lung tissue by destroying live tubercle cells, stimulating circulation, allaying coughing and other irritations, and preventing the mucous membranes from becoming inflamed.

      Caring for the keg involves cleansing it and replacing the brandy, as well as adding to the brandy when its level is low. One reading stated: “ . . . Do not let the brandy get too low. When it has evaporated to half or two-thirds of the quantity, refill . . . ” (3176-1) When there are almost no fumes at all arising from the keg, it is time to recharge it by rinsing it out and replacing the liquor. Using a colander, pour the contents of the keg down the sink, retaining the bits of charcoal. Rinse the keg well with warm water, again pouring the liquid through the colander. Then replace the charcoal bits into the keg and add fresh brandy. One reading explains the reason for this procedure:

      . . . Rinse with warm—not hot but warm water, so that the accumulations from the distillation or evaporation of the properties are removed, and there is less of that influence or force which arises from the acids that come from such infusions.

      1548-4

      In a letter to Mr. [3085] dated January 15, 1944, Cayce wrote: “ . . . you will have to discard that that has been in the keg until you have been using it for nearly twelve months . . . ” (3085-2, Report #3)

      DIRECTIONS FROM THE READINGS

      For a twenty-four-year-old female bookkeeper suffering from respiratory weakness, poor lungs, and a susceptibility to colds (reading given on February 8, 1941):

      As an inhalant we would use the fume from Apple Brandy. Do not drink the brandy, but inhale the fumes from same. Prepare this in a keg—a charred oak keg—so that the fumes may be inhaled; having two holes in one end, but so that they may be kept tightly corked except when being used—and open when there is the inhaling of the fumes from the Brandy. Put half a gallon of Apple Brandy—not Applejack—in about a gallon container. Keep where it will be easy for the evaporation to take place, or for the gases to form in the space above the Brandy, you see. When the fumes are inhaled, it will act not only as a purifier for the throat, bronchi and lungs, but will be a stimulation to the circulation. Use this at least once or twice each day. Do not attempt to inhale too much in the beginning, or it will be inclined to produce too much intoxication for the body.

      2448-1

      For an adult female with scarred lungs, some hemorrhaging, and tuberculosis tendencies (reading given on March 2, 1922):

      Take a three gallon keg, oak that is charred or what is known as whiskey keg, we would put one gallon of apple brandy in this. This is sealed or corked, then set on end and placed close to a heat, where this heat will cause gas to collect in upper portion of the keg. Connect a tube to this and inhale the gas in the larynx and lungs, three or four times a day. Inhale it as would smoke, you see, into mouth, through larynx and in lungs. The first time this is done do not take too much or it will produce intoxication to the sensories. It will carry the healing properties.

      3354-1

      For a twenty-eight-year-old woman suffering with moderately advanced tuberculosis for six and one-half years (reading given on March 27, 1944):

      Also begin inhaling the fumes from pure apple brandy in a charred oak keg, prepared with two vents in one end. This should be redistilled brandy. Do not swallow the fumes into the stomach but inhale into the lungs. Do not let the inhalations be too heavy in the beginning, else we may cause some disturbance to the coughing and the raw area in the left lung, as well as sore areas in the trachea on the right side. But as these fumes are inhaled, they will cause the destruction of active tissue and, if the other properties are added, the sputum will soon become negative and less active.

      4024-1

      TESTIMONIALS/RESULTS

      In the “Reports” section of the readings not many testimonials are found. Most of the correspondence deals with questions on where to obtain the keg or the apple brandy. Yet scattered throughout are comments on the efficacy of the keg, especially for tuberculosis, that were reported back to Cayce and his small staff. One such comment comes from a letter dated August 17, 1943, from Mrs. [2395], who received only one reading three years earlier:

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