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cup of water for each 1/2 pint jar you plan to prepare.
If you are using 1 pint jars you need to double the recipe. Mix all of
this stuff up well. This mixture is the substrate material that the fungus
will consume and use for growth.
The next step is to fill each jar with substrate material. Adaptation-20
This document used to suggest gently packing the substrate into the
culture jars. It has been found that keeping the substrate as loose and
full of air as possible is the best way to fill the jars. The jars will
colonize faster this way. Incidentally, the faster the jar colonizes, the
lower the risk that some competitor contamination will get a foot hold
and take over the substrate. Adaptation-3 Fill each jar to within 1/2
inch of the top with substrate material. If you run out of substrate
material, either mix up enough for one more 1/2 pint jar or cannibalize
a jar to fill up the rest of the jars. This is important because you need to
make sure the substrate is high enough in the jars for the spore syringe
to inject spores into it.
The top 1/2 inch of the glass on each culture jar needs to be cleaned.
No substrate material can be left on the glass above the compressed
cake. First wipe it with your finger to get the bulk of the material off of
it and then do a thorough job with a moistened paper towel. The glass
needs to be spotless. The reason this is necessary is that bacteria and
mold can use any material left there as a wick to infect the main
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How To Grow Magic Mushrooms The Magic Mushroom Growers Guide (page 2)
Next, fill the top 1/2 inch of the each culture jar with vermiculite. This
layer is pure, simple, dry vermiculite. Nothing else. Fill the jar level
with the glass edge. This layer is a break through pioneered by
Psylocybe Fanaticus. What this layer does is insulate the sterilized
substrate from any air borne contamination. This layer gets sterilized
with the substrate later and air borne molds and bacteria can not
(usually) get through it to contaminate the substrate. At the same time,
it allows some gas exchange to occur. The fungus needs oxygen and
gasses can filter through the vermiculite.
Now, place the jar lids in place. Normally, the jar lids have a rubber
seal that is placed in contact with the glass of the jar. Traditionally the
rubber seal is not placed in contact with the glass. It was placed on the
upper side of the lid. The reason was that people thought it would
make too tight of a seal. This does not seem to be an issue. If you wish
to follow tradition, place the rubber on the upper side of the lid. Screw
the lid down tight. Note that you need to have the four holes poked in
the lid in Step 1. Otherwise you can have real problems when you heat
these jars up!
Next, place a piece of tin foil over the top of each jar and crumple it
around the sides of the jar. This is to keep water dro me of
spongy texture, from one-half inch to an inch in thickness that
sometimes attains a length of several feet Calamus grows in marshy or
wet habitats, primarily in the Prairie Bioregion. The dried root
(rhizome or rootstock) has long been used in medicine and as an
ingredient of certain flavors, liqueurs and perfumes. The rhizome
contains a volatile oil, which can be obtained by steam distillation,
and that has a peculiar, but pleasant, rather sweet odor and flavor. The
rhizomes are collected in the spring or late fall, and are washed, dried
artificially at moderate heat and freed of fibrous rootlets. The fiberlike
rootlets can be removed before drying, but are usually removed
after drying because they become brittle and are more easily
dislodged. The "stripped" roots are more aromatic than those which
have been peeled.
The dry, unpeeled footstocks are known to have both carminative
(prevents the formation or causes the expulsion of gas or air in the
intestinal tract) and anthelmintic (destroys or expels intestinal worms)
Calamus was prized by the Native Americans of the prairies for its
medicinal, ritualistic and dietary uses. The Pawnee name for the plant is
"kahtsha itu," which means "medicine lying in the water." The
Osage know calamus as "peze boao'ka," or "flat herb." To the Lakota
Sioux, the plant is "sinkpe tawote," which translates as "muskrat
food." They also refer to the root as "sunkace," or "dog penis,"
probably because of the shape of the flower stalk.
The Osage chew the root for its distinctive flavor, while the Lakota
Sioux eat the leaves, stalks and roots (the plant's young, tender leaves
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are a welcome addition to tossed green salads). The Omaha ingest boiled
roots, often for medicinal reasons.
Calamus grows in the wild in water, but can be cultivated in
practically any good, fairly moist soil. It usually fares well in moderately
dry soils which would sustain crops of com or potatoes. The plants can
be readily propagated from divisions of old roots. They should be set out
early in the fall, planted one foot apart in rows and adequately covered.
During the growing season, the plants require frequent and thorough
In the fall, the roots are harvested. A spade or plow may be used.
The tops, along with about an inch of the rootstock, are cut off and used
for new plantings.
Calamus can be grown from seeds, which are commercially
available in many parts of the world. Burma and Sri Lanka are two
countries where the plant is widely cultivated. Seeds are available from a
number of sources in North America, including: Prairie Moon Nursery
Route 3, Box 163 Winona, MN 55987 (507) 452-1362
L.E.R. (Legendary Ethnobotanical Resources)
PO Box 1676
Coconut Grove, FL 33233
(305) 649-9997, is a source for calamus roots.
Uncle Fester has done it again! The underground mastermind