Syrup of Garlic (Tincture)

1 pound Garlic cloves, peeled and minced or chopped (Allium sativum)
Equal parts Apple cider vinegar and distilled water (or D-cell water), sufficient to cover the garlic.
1 pint Glycerine
3 pounds Pure honey

Place the garlic into a wide mouth jar, cover with the vinegar and water; close, shake well together; allow to stand in a cool place for 4 days, macerating (shaking thoroughly) 1-2 times daily; add the glycerine, shake and allow to stand another day; strain with pressure and filter through muslin or thin linen cloth; add the honey and stir until thoroughly mixed; seal the jar tightly and keep in a cool place. Take 1 teaspoonful - 1 tablespoonful 3-4 times daily between meals.

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