peru brew/state of the art?

[t st tantra]

a local gnome has asked me to write about his latest extn due to the strength of brew produced.

this method is not quick,it takes about 3 months!

he cut about 18 inches of a peruvianus style cactus and left it in the shade for about 8 weeks,then he washed it and put it in the sun for a week.

next all the parts that were not green were discarded,the pith,whiteish flesh and thorns.

leaving stips of skin with green flesh,add to 4 litres of water in a pot.simmmer 1 hour,stab blend til skins are free of flesh.he added about 2 tablespoons of vinegar at this stage and left the pot overnight.simmer one hour and strain through pillow case,twisting all liquid out.

a second wash was made but discarded because it was tasteless.

the liquid was reduced to 750mls and poured into a tommato sause bottle,into the fridge for at least 24 hours.now pour off the clear brownish liquid,try not to get any green residue in the liquid.now reduce to a mug full and take a mouthful at a time with strong tasting liquid of choise,black coffee recomended.

this was a strong dose and less could have been had.he notes the pattern of a full trich type exp,stimulation ect begins fairly quickly,but at 90 to 120 mins the mesc kicks in,whoa!4 hours lying down in the dark silence before he arose

[planthelper]

mix with chocolate, it takes the unpleasant taste away.

[Thelema]

When I ate some raw green-part pach, it tasted alright. Sort of like gelatinized seaweed, without the saltyness.

[t st tantra]

meant to explain previously,decant was not done to max yeild,if it was the total yeild would have been 2 good doses as opposed to one experimental 'heroic' dose[with a 3 to 4 hour peak].effects continued for some 3 to 4 hours after this with sleep nearly impossible.

the pre proccessing is an attempt to obtain reliably active results and has always always worked.these results passed to me by local gnome sid c.thanx sid.this cactii available as cutting now or rooted in spring.

t s t .