devance

Water seems to be the main theme of your intuitive theory. Which seems to be planets are as sponges absorbing water, The Squarepants Sponge Bob theory. There is another theory that there is vast amounts of water locked up many miles down in the planetary crust of some planets. A large amount of sequestered water has been proposed to have been released from the Earths planetary mantle in a violent past event. Leading to the abundance of earth water. But lets say Mars mantle bound water has not been released from the crust and the water traces found on Mars were from a minimal amount of atmospheric water that has now evaporated leaving a dessicated planet. A crustal splitting upheaval such as a asteroid strike might released mantle bound water. If I was a hollywood script writer I might come up with a story of traveling to mars, boring who knows how deep and detonating some mantle splitting nuclear charges to release the water. Planet terraforming. I woundn't expect to be able to inhabit Mars if this was done for a thousand years or so. Terraforming kit special. For $14.99 you get a radar map of mars, three Acme nuclear detonation charges, three Unic planetary laser mantle borers, a land grant for one hundred thousand square miles of prime martian realestate, which includes such scenic features as the Lake of dreams, Mountains of clouds, Sea of emerald enchantment, etc. [Transportation not included, will have to wait for at least a thoudand years before scenic features appear.]

When I am occasionally lucid dreaming I usually am gliding in the air trying to remain there and direct myself somehow. So far unsuccessful in doing superman type flight. As far as having superconsciousness over reality and purpose and morality, its been proposed that starting a family is involving enough even for a superconscious being. I think some governing familial principles might be how well does a superconscious being wants to totally clone himself to the exclusion of other cognizant mental life differences, which he would cause to be physically born. The born mental life would be physically clothed by the superconscous being. Obviously a individual awareness vs total/whole awareness balance must be struck. Not a either or situation, but both existing. I don't think much of good vs. evil scheme of things or a yingyang concept where there a little bit of evil in good and little bit of good in evil is satisfying. Dying from superconscousness or normal consciousness might not be easy, as nothingness by defination has no interest in someone being nothing. Nothingness might be more like a neutral growth medium for the [spontaneous?] generation of promordial life, conscious or unconscious, which can be clothed in superconsciousness generated reality. A person waking from lucid dreaming becomes aware of reality, a person dying from individual reality might become a aware of a greater whole reality. Cognizant failures that don't have empathy towards their fellow reality mates might be naturally declothed and returned for further maturation in the primordial medium.

http://www.wired.com/wired/archive/12.11/c...tw=wn_tophead_7 The herbicide-resistant coca plant gets tested for genetic alteration.

http://www.theamateursdigest.com/epoisons.htm Heres a google.

Step one: making your enzyme rich malt-rice (Kome-Koji) Step two: combining your malt-rice with regular steam cooked rice and yeast to make Sake. Instructions for Basic Homebrew Sake (producing 3 liters) Step One: Making malt-rice (Kome-Koji) Materials: 400 grams of rice (short grain): 0.5 teaspoon of Vision Brewing's Koji mould seeds (Koji-Kin). Equipment: One colander, sieve or bamboo steamer to contain rice Cotton cloth to absorb water condensation from the saucepan lid (see additional notes) One large saucepan to contain sieve/colander/bamboo steamer Procedure: 1.Wash 400g(0.9lb) of rice (short grain) until the water clears, soak the rice for about one and a half hours and then put the rice in a basket or sieve for at least 20 mins to drain off any excess water. 2.Steam cook the rice. Steam cooked rice looks slightly transparent, not white. (N.B. make sure that the rice is not in direct contact with the boiling water, see Additional Notes.) 3.Cool down the cooked rice to 30°centigrade(86° F). Put the rice into an enamel or stainless steel container and add 1.5 grams (0.5 teaspoon)of mould-seeds (Koji-Kin), this can be mixed with a teaspoon of plain flour to help distribution. Cover the container with moistened cheese or cotton cloth to prevent drying. A very fine metal sieve /tea strainer is very useful for the distribution of seeds. The spore packet contents are unaffected by repeated openings. 4. Keep the inoculated rice in a warm place at 30 °centigrade (86° F). Stir the grains every 10 hours to distribute the mould evenly. Notice the rice becomes white after 15 hours accompanied by a strong cheese-like aroma. Your rice will become white colored and should be firm and slightly sweet. Maintain the rice at 30° centigrade(86° F) for 40 hours. The Malt-rice is now able to convert regular steamed cooked rice to sugar. Step two: Brewing Combining malt-rice with regular steam cooked rice Materials: (beginners are encouraged to use half these amounts for an easy start) 1500grams(3.3lb) rice (short grain): 400grams(0.9lb)malt-rice (Kome-Koji): 5grams(0.18oz)citric (one teaspoon), 4 liters(0.9gal) of chilled chlorine/iron free water. 5grams (0.18oz): Yeast : Use wine/champagne yeasts, bakers yeast. Lager yeasts produces a very pleasant flavour indeed. As starch is converted to sugar then alcohol in one instantaneous process, unusually high alcohol levels (18% alc/vol) can be created from low alcohol yeasts. Equipment: Basket or sieve to drain excess water A 10litres(2.6gal) deep brewing container with a lid. This should be made from either enamel, stainless steel, glazed ceramic material or glass. Plastic containers are not recommended as they are difficult to sanitise and can lead to a vinegar tasting brew. Procedure: 1.Wash 1500g(3.3lb) rice until water clears and soak the rice for about one and a half hours. 2.Steam cook the rice (see additional notes for details) 3.After steaming, cool the rice to 30° centigrade (86° F). 4.Dissolve the citric acid with 4 liters(0.9gal) of water in the brewing container. Citric acid will prevent the contamination of bacteria and add a slight sour taste to your Sake. 5.Add 400 grams malt-rice (Kome-Koji) and mix well. 6.Add the cooled steam cooked rice and mix well. 7.Pitch in the yeast and place the lid on the container keeping it at room temperature. At first the rice will absorb all the water, however within 2 days the rice will break down to a white fermenting slurry. Lower fermenting temperatures will produce a better tasting brew. Around 15°C (57°F) is an ideal temperature. 8.Stir the mixture at least once a day. In two or three days you will notice a very pleasant Sake aroma. 9.In two weeks fermentation will end. Filter the brew using a sterilized basket, fine sieve or cheese cloth or gauze or nylon straining bag. .This may take up to 24 hours. This style of Sake is best served chilled. If you require crystal clear Sake separate the residue by decanting. (see additional notes for preservation details). Additional information Important: When you are making your malt-rice (Kome-Koji), you are growing a mould on rice. Providing you grow this mould and no other there are no health concerns. It is possible for the beginner to grow a strange exotic mould or bacteria in error and if used to make a brew, could be toxic and unpleasant to drink. Please use your common sense, if something is unpleasant smelling or tasting, don't consume it!. Below are a few tips to help you recognize and grow malt-rice (Kome-Koji). 1. Malt-rice (Kome-Koji), is always white or slightly tan colored. 2. The smell of malt-rice (Kome-Koji) is a cheesy strong smell (not a mouldy smell), perhaps not a lovely smell but not an unpleasant "off" smell. 3.Small white fibers are seen to be growing from the rice in the later stages. If you grow fibers that are not white in color, do not use this batch as you are growing another mould as well as Koji. 4.To grow a mono culture of only Koji, distribute your Koji-Kin (seeds) very evenly and liberally using a fine metal sieve (tea strainer), making sure you thoroughly mix the rice and seeds. Making malt-rice (Kome-Koji ) : An electric frying pan with a high lid can be used to help keep the rice warm in the making malt-rice (Kome-Koji ) stage, however care must be taken not to overheat the rice.Overheated rice will kill your fungus growth. Note that the growth of the mould (koji) will generate temperatures above 30°C(86°F), however as long as the environment around the rice is around 30°C(86°F) your growth will be healthy. Any warm dark spot, that will keep your rice away from light and around 30° centigrade (86°F) is perfect for making malt-rice(Kome-Koji). Traditional Simple Method of making malt-rice (kome-koji ): If you are having trouble finding or creating a warm spot a 2 litre plastic bottle/container of warm water (50 ° C, 152°F) will act as a heater and remain warm for 12 hours when wrapped in a thick blanket with your container of inoculated rice. The rice needs to be stirred every 12 hours so this is a good time to refill the bottle with warm water. Although the temperature fluctuates, very good results can be obtained. Once the koji starts growing the rice will become exothermic ( after about 16 hours) and will generate heat, the temperature may reach as high as 40C; at this stage it is not necessary to use the warm water bottle just let the koji rice run is coarse and continue wrapping it a thick blanket. When finished either store the Malt rice in the freezer, dry it in the sun or in a tray near a window. The light will stop any further unwanted growth Steaming Rice: Making good, enzyme rich, malt-rice (Kome-Koji) depends firstly on the quality of the steam rice. When steaming rice, make sure the rice has been soaked for one and a half hours and has been drained for 20 minutes of excessive water. Place the rice into a colander and then into a saucepan with an adequate amount of water and make sure the rice is not in contact with the boiling water. Place a thick cloth over the rice to prevent water (condensation) dripping from the lid of the saucepan onto the rice. Steam with the lid on for one hour (checking the water level occasionally).When cooked, the rice should be very slightly sticky, easy to separate and rubbery when tested between the front teeth. Great care must be taken to get the correct texture. It is best to use short grain rice. A bamboo steamer is very suitable for steaming rice. Place the soaked rice in a container in the steamer, place the steamer in a wok with water in the bottom and steam for one hour. Make sure the lid is on the steamer. There is no condensation problem as the lid is made from bamboo. Massage and mix the rice 3 times during the 40 hour malt-rice (Kome- Koji) process to help distribute the mould growth. Don't let the malt-rice (Kome-Koji) get over ripe so it smells overpowering. This Kome- Koji will determine to a large extent the flavor of your Sake, if it tastes firm and sweet and looks white or slightly tan, then it is time to stop the process and move to the brewing stage. The malt-rice may be stored in a freezer for later use. Warm spots: devices used for creating warm spots for malt-rice production include, electric frying pans, hot water bottles in a polystyrene box, electric blankets, electric bulbs in boxes (shield rice from the light) etc. Any object that radiates some heat can be used with a cardboard or polystyrene box. A thermometer is indeed very useful . Brewing Tips: Particular attention should be paid to the amounts of water used at the brewing stage. Too much water will result in a very poor quality drink indeed. Good quality water is essential, use chlorine/iron free commercial or boiled water. Brewing at temperatures above 18 ° centigrade (66° F) are not recommended. The brewing process can be stopped at any time by straining the brew and pasteurising. Brewing Adjustments: Your brew can be sweetened by adding more steam rice , perhaps in 250 grams lots (preferably 200gms rice+50gms kome-koji), at the end of fermentation. This will start a second fermentation that will increase the alcohol level: when the yeast can longer survive in the higher alcohol levels (approx 18% alc/vol) the remaining steam rice will be converted to sugars increasing the sweetness of the brew. Sugar and citric acid can also be used to obtain a sweet or dry effect. This homebrew style of Sake is called “Doburoku” and is traditionally drunk with a cloudy milky colour as the most delicious flavours are found in the white residue. Brewing containers and bottles should be sterilized by washing with Sodium Metabisulphate. Please use caution when using this product and be sure to read the manufacturers instructions carefully. Household bleach can also be used for sterilising, again follow manufactures instructions. Pasteurising: Sake that is stored with yeasts still alive in the bottle may be unstable and not preserve well. Sake can be stabilised by pasteurising, this process requires GENTLY heating the strained brew in a saucepan for 5 mins at 55 degrees centigrade(132° F), this will slightly change the character of the drink. Allow the sake to cool before bottling. This bottle will be now good for many years while it remains unopened. Generally sake will improve for the first few months after bottling. Any sterile sealed bottle will work well for storing Sake. Store in a dark place as light does not agree with Sake. One can choose not to pasteurise, however be sure to keep the Sake refrigerated at all times to preserve it well. An extremely pleasant tasting drink, approximately 14% to 18% alc/vol, can be produced by following the above instructions.This particular style of Sake is best served chilled. Fish and cheese are very suitable Sake companions

I just tried havesting some Opuntia ficus fruits with leather gloves an then tried running throught a juicer. I got some microspines in me for my trouble. I think I will make a wine out of them by squashing using a wooden post, fermentation time definitely.

Gas chromatography would scientifically be able to determine the alkaloid type ratios between different processed samples. I wonder if there is any options there for having that done by a company?

http://www.mrc.ac.za/Tramed3/Tramed3PlantT...1314&codeID=994 Indication trance, induce Symptom coma System GENERAL AND UNSPECIFIED Plant Part unspecified Preparation unspecified Administration Unspecified Dose Harvest unspecified For Whom San Patient Type unspecified Location South Africa (Northern Cape) I got this from the S.African Traditional Medicine Data Base. Not too informative.

http://sci-toys.com/scitoys/scitoys/biolog...ctric_fish.html Heres a simple way for stoned science geeks to listen to their aquarium electric fish. Or perhaps performing in a electric rock band. Hiphop?

http://greenmuseum.org/content/artist_cont...tist_id-33.html The mycelium has the unique ability to splitt the chemical structure of highly toxic PCB's (Polychloride Biphenylen) into non-toxic substances without enclosing toxics in their fruits, this way Oyster Mushrooms can be used to recultivate industrial ground contaminated by PCB's by using principles of biotechnologie.

Very sure its a root problem. I bought several at walmart. Over watering is one problem, but lack of a draining soil is the real culprit. In many bought cactus vermiculite is a major component in the soil mix. Can generate problems if the enviromental conditions are changed. Anyway greenhouse plants are probably treated with a systemic fungicide when that runs out the plant is lujnch for fungous.

http://waynesword.palomar.edu/ww0504.htm If its a basket type maybe it just drys out and cracks. phallus-like stinkhorn family knocks out flys abilty to fly, they crawl away, always wondered why.

My root mealy bugs left when the ants did. I think the ants were milking them. I churned up the soil with hard spray nozzle and the ants left for safer ground. Was very worried, but all went well. Haven't reappeared for a year and I just checked all the formerly infested roots. When the top soil gets hardened all kinds of problems happens. Water runs off, no oygenation, fungal attack. I have had good success just using small landscaping bark bits the kind at walmart for just spreading on the ground to prevent weeds, as a soiless medium for San Pedro and chemical fertilizer.

President Kennedy had a track record on using amphetamines in stress situations due to a feeble state of health. When I looked at the end of the third presidential debate I saw a greasy skinned worn out Bush looking like a crack addict. My only conclusion is that a stimulant was used and ran out too quickly. I actually could care less but double standards bother me.

http://216.239.57.104/search?q=cache:OTkU4...&hl=en&ie=UTF-8 Heres some unpleasant U.S. laws that aren't uncommon. 2 years to life for selling around a school. Whats really going on is "eating the seed corn" for political gain. Namely teenagers are the likely people to suffer. If they run out of teenagers to bust then the laws might change. U.S. really is going insane. Clowns with hatchets time. Best not to let them get a chance at one.

Nasty varments come in two flavours. Birds as in blue jays and rats which can be frustrated by using stainless steel tape around the nearest tree their claws can climb up.

I accidentally included the Freesia in the post. Freesia don't do anything I know of and isn't common in the U.S. I would have pointed it out myself but didn't want to clutter the post up until someone mentioned it. I can't change my posts once posted because of some sort of browser firewall problem I think. The Ferraria is very rare in the U.S. and I won't get to try Ferraria crispa for 6 months, as the shipment time for bulbs is past and it takes more months to grow a usable amount. So I thought Australians might want to give it a sooner try once I found out it was growing like a weed there, much to my surprise. The Ferraria are such a small number of bulbs and look about the same I thought it would be a good bet that they all would be some degree be active. Be great if something as exotic flowered as them had beneficial/interesting roots. When it comes to obscure ethnobotanical citations though, somethings usually is going on, but it could be anything. I was going to try a low dose tea first and work my way up to a smoke. Such is the exciting world of experimental ethnobotany, one needs a good measure of luck for things to pan out.

Ferraria crispa Burm. subsp. crispa Apparently is now a invasive weed in Western Australia. Bulb - Freesia alba x leichtlinii also known as Freesia x hybrida in Australia - Large numbers of hybrid freesias are found in dense infestations in Kings Park, they love the poor sandy soils of the coastal plain - http://florabase.calm.wa.gov.au/browse/flo...evel=s&id=11445 http://florabase.calm.wa.gov.au/browse/flo...level=s&id=1515 http://florabase.calm.wa.gov.au/search/qui...raria++&x=6&y=7

Since there so many drug laws and drug tests it can only be logical that only the nonintoxicated can fight wars if there was a something like a new U.S. draft. I have checked out the current U. S. military laws which simply says that a test that is lower than last three weeks past consumption can detect is not counted for military personel. A test that is positive is not admitted by the military court of law if the defendant says it, and is not part of the evidence, not admissible. So that a positive drug test will get a neutral look based only on performance on active duty . Not a bad thing. But being a hippie a draft dodger becomes easier with drug tests. Don't say anything and just eat poppy seeds.

i am a big believer in natural pyrethrin powder. Which can be shaked using flour shaker. I thought the fungus was the problem when my seedlings vanished over several years, now I think its mites, works.

http://www.bbg.org/gar2/topics/kitchen/200...3su_tubers.html This article mentions a way of increasing the smut growth. "They encouraged its growth by scratching the cornstalks at soil level with a knife—thereby allowing the water-borne spores easy entrance into the plant."

I am real blue big chesse fan. Rouqford as well. I have tried making it with cream cheese with the culture, Which didn't work. I have only been successsful with making butterermilk by using store bought butter milk added to regular milk. I have had results raising mexican blue corn which gets heavily infected with fungal growth, , taste vaugely resembles truffles.

I was walking around in Walmart gardening section today and decided to buy Germanium and Petunia plants, too experiment if smoking the flowers had any effect. The Germaniums had nothing, but the Petunia had a good effect. Feels like of a brain oxygenator by way of vasodialator effects, increased brain blood flow in a pleasant way. Similar to Vinpocetine but better in feel. I guess thats why theres is a feeling of peruvian flight described ethnobotany wise. Might make a good mood stabilizer through just being able to function better with more brain oxygen.

http://www.rgs.uky.edu/ca/odyssey/spring00...00/beetles.html "They curl up on their back and pull their legs close to their underside. They'll twitch if you disturb them, but they're clearly in dreamland."

quote: Originally posted by Gwydion: [ http://narcosphere.narconews.com/story/200...9/5/11245/88503 [/QB] Sounds right. Psyops for funding. Uncle Sammys bobbs are going dry though. To many psyop sucklings on the political whore. U.S. schools and infrastructure are collapsing. To many drug prisons and special interest groups, one example being the U.S. pharmacuetical industry.