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Digestive Systems

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Oct. 30th, 2006 | 03:43 pm


I referred to a 'Digester' in passing in my
Levigated Goo post. Figure now is as good
a time as any to share with y'all how I
go about making one of these things.

First, I head over to the Mall in Kingston
and pick up a Styrofoam Icechest from
Wal-Mart:

Styrofoam Icechest

Then I pick up a bag of fine white
Aquarium Sand from PetCo:

Aquarium Sand

I glue some Aluminum Foil to the
bottom of the Styrofoam Chest:

Aluminum Foil

This Foil will reflect even more heat
back up into the Sand.

I cover the Foil with an old piece of
Cloth for some added
protection:

Cloth Cover

I spread a thin layer of Sand over
the Cloth:

First Layer of Sand

After cutting a tiny Panel from the
side of the Styrofoam Chest, I
place the Heating Pad on top of
the Sand and run the Cord out
through the side of the Chest.

Heating Pad

After I Duct-Tape the Panel back in
place, I cover the Heating Pad with
an inch of Aquarium Sand, tamp it
down, pour the rest of the Sand into
the Chest, and plug it in.

Here is a picture of some Tinctures
being macerated in a Digester:

Tinctures

And here is a picture of some
Frankincense and Myrrh I am
macerating in Spirits of Gum
Turpentine:

Spirit Varnish

I mixed a bit of sand with the powdered
resins to keep them from clumping up,
in order to maximize their exposure to
the Turps.

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Comments {3}

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from: harry53
date: Oct. 31st, 2006 11:57 am (UTC)
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I have a digester like this, but I got a little carried away turning the heat up on the heating pad and damaged it. I've been using a water bath instead made from a rice cooker that came with an unexpected non-stick interior. It works great on Warm with a wooden trivet in the bottom to keep the jars from getting too hot.

That is a great idea about putting the sand in with the resins to keep them from clumping. I have that problem with a lot of stuff that I macerate in oils.

On another note, you posted some pics on Early Perfume about your oil with the cinnamon and myrrh in it. I was wondering if the oil was turning red. I wasn't sure from the pics, but it seemed like it was. Someone I know has been doing Abramelin work and noted that shaking the macerating oil every day leads to it turning red, which he connects to the Red Stone. I've done plenty of macerations of Abramelin oil without shaking it daily, and they did not turn red. He believes the shaking is a way of adding energy to the Matter and is even a form of the Secret Fire. What do you think?

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Khem Caigan

Cinnamon and Myrrh

from: khem_caigan
date: Nov. 1st, 2006 01:21 am (UTC)
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Hi, Harry~

I have been meaning to draw some oil
off and photograph it ever since you
first asked about the color.

The sun is long gone, so I photographed
it against one of my light-tables:

http://tinyurl.com/ydf7eu

Doesn't really look red to me yet,
but ye Gods and little Fishes, what
a heavenly aroma!

As for the Secret Fire - when you look
at the diagram of the Rotation of the
Elements, one of the things you notice
after a while is that there are really
*two* polar Presences among the Four
Elements - to wit, Heat and Moisture.

Cold and Dryness are Absences.

The Dynamis of Heat and Moisture is
fundamental to the old concept of the
Radical Moisture, the life essence that
is both Warm and Moist.

The regulation of that Warmth and
Moisture was part and parcel of the
practice of Physicke.

Keeping the temperatures of our
tinctures within biologically viable
bounds makes good sense to me.

And I think that succussion, or
mechanical agitation of some kind,
is another great way to stir things
up.

Happy Hallowe'en!

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Re: Cinnamon and Myrrh

from: harry53
date: Nov. 1st, 2006 12:53 pm (UTC)
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That oil sure looks red to me. About the temp, I like your idea of keeping things at blood warmth. Makes sense in a lot of different ways.

I too love the smell of the cinnamon/myrrh combo in oil. I swear it's psychoactive. Of the ancient Egyptian recipes I have for perfume, they all start with that.

You know, maybe the reason why my olive oil has sometimes gone off when macerating is due to not using enough herb.

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