Document Text Contents
Page 2
Amanita Muscaria;
Herb of Immortality
Brought to you by
The Ambrosia Society
in cooperation with
the Author
Permission is granted by the Copyright holder, Donald E. Teeter, for the
Ambrosia Society to distribute this Copyright protected E-book version
of “Amanita Muscaria; Herb of Immortality”. Permission is also granted
to the reader for their personal, not for profit, electronic transmission or
forwarding, copying onto information storage devises or disks, and the
printing of a personal hard copy, in Toto, without alteration, of this Copy
written work “Amanita Muscaria; Herb of Immortality”. All other
Copyright protected rights are reserved by the Copyright holder.
The
Ambrosia Society
Is an Educational, Scientific, Religious and Fraternal Association
of individuals dedicated to understanding the ancient Sacrament.
Help support this important ongoing Research
Donate to the Ambrosia Society.
At
Ambrosia Society.org
Or
Ambrosia Society
4800 Yager Lane
Manor, Texas
78653
Amanita Muscaria: Herb of Immortality
Revised 2007 Copyright © 2005 By Donald E. Teeter
All rights reserved. No part of this book may be reproduced or transmitted
in any form or by any means, electronic or mechanical, including
photocopying, recording, or by any information storage and retrieval
system, without permission in writing from the copyright owner.
Page 67
Amanita Muscaria; Herb of Immortality
Page 67
of the same capacity.
Since the weight to volume ratio of different lots of Barley grain can vary
greatly I always use a 1 to 2 ratio of Barley to water by weight, so for a 1 lb bag
of Barley I use 2 lbs of water = 1 quart, for reference 1 pint of water weighs 1 lb,
for those on the metric system, use 500 grams Barley and 1 liter water.
Into the pot add 1 quart water, cover and heat till boiling, open cover add 1 lb
white pearled Barley, stir, replace cover and turn heat down to a low simmer,
cook for 45 min, turn heat off and leave covered till cool, approx 2 hours; do not
stir or mess with it till it is cool.
Remove cover and using a fork lightly scrape the surface of the grain to release
individual grains, continue to scrape all the grains free from the mass, when you
get to the bottom of the pot there is usually some grain stuck in a layer of glue
like residue carefully break this up into very small pieces of 1 to 3 grains and mix
it into the rest of the grain.
At this point you should add the inoculant in small doses to the grain in the
cooking pot, mixing it into the fluffed grain very thoroughly. After it is
inoculated, load the grain with a large serving spoon into the jars chosen about 2
inches deep, place a coffee filter over the jars mouth and secure with a rubber
band.
The inoculant is made by using a 1-ounce bottle with a cap, into which ¼ fluid
oz (fill bottle ¼ full) of dried powdered Amanita Muscaria cap is placed, fill the
bottle with room temp water that has been boiled, and let it sit for 3 hours, shake
well before using it on the grain. I usually make up the inoculant before I start
cooking the Barley. This small amount of inoculant is perfect for 1 lb of the dried
Barley when cooked, using more inoculant can add too much water to the cooked
grain and cause problems.
The jars should be wide mouth canning or storage jars, from 1 pint to 1 gal in
size, my personal preference is the 1 gal wide mouth jars, 3 to 4 of which can
hold the cooked grain from 1 lb of dry Barley, the smaller jars hold about ¾ to 1
cup of cooked grain each and require about 9 to 12 jars to hold all the grain. It is
very important to practice good sanitation and clean the jars thoroughly with
detergent, rinsing thoroughly, and if necessary soaking with a chlorine bleach
solution.
Place the loaded inoculated jars into the grow area you have chosen, it should
be room temperature (65-72 deg F) with some air movement and no direct
sunlight on the jars, a dark area is to be preferred but not at the expense of air
movement. The grow area must be easily cleanable and kept clean, it must also be
free of other molds, for example using a moldy smelling basement as a grow area
is just asking for contamination.
If everything goes right by the 36-48 hour, small areas of white hairy growth
should be plainly visible to the naked eye scattered through the grain. Under ideal
conditions the Fungus will completely colonize the grain between 60 to 72 hours
after being placed into the jars. When the grain is completely colonized the
Amanita Muscaria fungus will have grown out of the surface of the grain 1-2
inches, and be pure white to a light gray white in color. It is very important to
harvest the living bread at the right time, if the culture is allowed to grow past this
Page 68
Amanita Muscaria; Herb of Immortality
Page 68
point the top will quickly turn black with a massive amount of spores.
It is very important to inspect these cultures very carefully for contamination
by other life forms such as bacteria using both sight and smell, other fungi can
usually be seen as a difference in color or structure of mycelium, while bacteria
can be detected by a strong sour smell. Contaminated cultures should not be used
for human consumption and the jars that contained them should be either cleaned
and boiled in water for 20 min or soaked with a strong bleach solution, before
being reused.
Because the Amanita Muscaria fungus can colonize the cooked Barley in a
short amount of time contamination is usually not a problem, however
temperatures above 78 deg F in the grow area can accelerate the growth of
bacteria while slowing the growth of the Amanita Muscaria mycelium and lead to
contamination.
When the cultures are harvested they must be dried before they can be used, I
use the same food dehydrator with a built in temperature control that I use to dry
the Amanita Muscaria mushrooms. The cultures can also be dried in an oven set
on the warm setting with the door cracked open slightly.
The cultures should be dried completely dry and it is better to dry it too long
than not enough, breaking the cultures into pieces speeds up the drying process
considerably. When the cultures are completely dry place into sealable plastic
bags or glass jars, in a very short time it will generate a very pleasing aroma, and
become quite fragrant. The Living Bread is much better tasting than the Barley it
was made from with a very satisfying malt type flavor.
The dried Living Bread can be ground into flour and sifted through a fine mesh
strainer and used in a wide variety of recipes such as brownies, cookies, cakes,
Banana and other sweet breads. The Living Bread flour can be used cup for cup
instead of regular flour in your favorite recipes, the only real difference in the
Living Bread recipes is to leave out all the salts, I don’t add table salt, Baking
Powder, or Baking Soda, and I cook everything I make at 300 to 325 deg F as
Muscimol breaks down at 350 deg F. or higher.
If the dried Living Bread is cracked into pieces or ground to a coarse flour it
can be cooked in boiling water like a regular hot breakfast cereal such as Oatmeal
or Grits, and creates what I call the true Breakfast of Champions, with milk and
honey added it is extremely tasty and really brightens up the day.
A very tasty Ambrosia can be made from the Living Bread by simply soaking
the ground flour in cool drinking water and adding honey or sugar to sweeten, this
can also be prepared as a hot drink by simply heating the water containing the
Living Bread Flour, I use about ½ cup flour in 1 quart water, but the exact ratio
isn’t real important. You can also add the Living Bread flour to grape juice or
other fruit juices and create a Living Bread Wine, in just a few minutes.
Page 133
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1,234
Amanita Muscaria;
Herb of Immortality
Brought to you by
The Ambrosia Society
in cooperation with
the Author
Permission is granted by the Copyright holder, Donald E. Teeter, for the
Ambrosia Society to distribute this Copyright protected E-book version
of “Amanita Muscaria; Herb of Immortality”. Permission is also granted
to the reader for their personal, not for profit, electronic transmission or
forwarding, copying onto information storage devises or disks, and the
printing of a personal hard copy, in Toto, without alteration, of this Copy
written work “Amanita Muscaria; Herb of Immortality”. All other
Copyright protected rights are reserved by the Copyright holder.
The
Ambrosia Society
Is an Educational, Scientific, Religious and Fraternal Association
of individuals dedicated to understanding the ancient Sacrament.
Help support this important ongoing Research
Donate to the Ambrosia Society.
At
Ambrosia Society.org
Or
Ambrosia Society
4800 Yager Lane
Manor, Texas
78653
Amanita Muscaria: Herb of Immortality
Revised 2007 Copyright © 2005 By Donald E. Teeter
All rights reserved. No part of this book may be reproduced or transmitted
in any form or by any means, electronic or mechanical, including
photocopying, recording, or by any information storage and retrieval
system, without permission in writing from the copyright owner.
Page 67
Amanita Muscaria; Herb of Immortality
Page 67
of the same capacity.
Since the weight to volume ratio of different lots of Barley grain can vary
greatly I always use a 1 to 2 ratio of Barley to water by weight, so for a 1 lb bag
of Barley I use 2 lbs of water = 1 quart, for reference 1 pint of water weighs 1 lb,
for those on the metric system, use 500 grams Barley and 1 liter water.
Into the pot add 1 quart water, cover and heat till boiling, open cover add 1 lb
white pearled Barley, stir, replace cover and turn heat down to a low simmer,
cook for 45 min, turn heat off and leave covered till cool, approx 2 hours; do not
stir or mess with it till it is cool.
Remove cover and using a fork lightly scrape the surface of the grain to release
individual grains, continue to scrape all the grains free from the mass, when you
get to the bottom of the pot there is usually some grain stuck in a layer of glue
like residue carefully break this up into very small pieces of 1 to 3 grains and mix
it into the rest of the grain.
At this point you should add the inoculant in small doses to the grain in the
cooking pot, mixing it into the fluffed grain very thoroughly. After it is
inoculated, load the grain with a large serving spoon into the jars chosen about 2
inches deep, place a coffee filter over the jars mouth and secure with a rubber
band.
The inoculant is made by using a 1-ounce bottle with a cap, into which ¼ fluid
oz (fill bottle ¼ full) of dried powdered Amanita Muscaria cap is placed, fill the
bottle with room temp water that has been boiled, and let it sit for 3 hours, shake
well before using it on the grain. I usually make up the inoculant before I start
cooking the Barley. This small amount of inoculant is perfect for 1 lb of the dried
Barley when cooked, using more inoculant can add too much water to the cooked
grain and cause problems.
The jars should be wide mouth canning or storage jars, from 1 pint to 1 gal in
size, my personal preference is the 1 gal wide mouth jars, 3 to 4 of which can
hold the cooked grain from 1 lb of dry Barley, the smaller jars hold about ¾ to 1
cup of cooked grain each and require about 9 to 12 jars to hold all the grain. It is
very important to practice good sanitation and clean the jars thoroughly with
detergent, rinsing thoroughly, and if necessary soaking with a chlorine bleach
solution.
Place the loaded inoculated jars into the grow area you have chosen, it should
be room temperature (65-72 deg F) with some air movement and no direct
sunlight on the jars, a dark area is to be preferred but not at the expense of air
movement. The grow area must be easily cleanable and kept clean, it must also be
free of other molds, for example using a moldy smelling basement as a grow area
is just asking for contamination.
If everything goes right by the 36-48 hour, small areas of white hairy growth
should be plainly visible to the naked eye scattered through the grain. Under ideal
conditions the Fungus will completely colonize the grain between 60 to 72 hours
after being placed into the jars. When the grain is completely colonized the
Amanita Muscaria fungus will have grown out of the surface of the grain 1-2
inches, and be pure white to a light gray white in color. It is very important to
harvest the living bread at the right time, if the culture is allowed to grow past this
Page 68
Amanita Muscaria; Herb of Immortality
Page 68
point the top will quickly turn black with a massive amount of spores.
It is very important to inspect these cultures very carefully for contamination
by other life forms such as bacteria using both sight and smell, other fungi can
usually be seen as a difference in color or structure of mycelium, while bacteria
can be detected by a strong sour smell. Contaminated cultures should not be used
for human consumption and the jars that contained them should be either cleaned
and boiled in water for 20 min or soaked with a strong bleach solution, before
being reused.
Because the Amanita Muscaria fungus can colonize the cooked Barley in a
short amount of time contamination is usually not a problem, however
temperatures above 78 deg F in the grow area can accelerate the growth of
bacteria while slowing the growth of the Amanita Muscaria mycelium and lead to
contamination.
When the cultures are harvested they must be dried before they can be used, I
use the same food dehydrator with a built in temperature control that I use to dry
the Amanita Muscaria mushrooms. The cultures can also be dried in an oven set
on the warm setting with the door cracked open slightly.
The cultures should be dried completely dry and it is better to dry it too long
than not enough, breaking the cultures into pieces speeds up the drying process
considerably. When the cultures are completely dry place into sealable plastic
bags or glass jars, in a very short time it will generate a very pleasing aroma, and
become quite fragrant. The Living Bread is much better tasting than the Barley it
was made from with a very satisfying malt type flavor.
The dried Living Bread can be ground into flour and sifted through a fine mesh
strainer and used in a wide variety of recipes such as brownies, cookies, cakes,
Banana and other sweet breads. The Living Bread flour can be used cup for cup
instead of regular flour in your favorite recipes, the only real difference in the
Living Bread recipes is to leave out all the salts, I don’t add table salt, Baking
Powder, or Baking Soda, and I cook everything I make at 300 to 325 deg F as
Muscimol breaks down at 350 deg F. or higher.
If the dried Living Bread is cracked into pieces or ground to a coarse flour it
can be cooked in boiling water like a regular hot breakfast cereal such as Oatmeal
or Grits, and creates what I call the true Breakfast of Champions, with milk and
honey added it is extremely tasty and really brightens up the day.
A very tasty Ambrosia can be made from the Living Bread by simply soaking
the ground flour in cool drinking water and adding honey or sugar to sweeten, this
can also be prepared as a hot drink by simply heating the water containing the
Living Bread Flour, I use about ½ cup flour in 1 quart water, but the exact ratio
isn’t real important. You can also add the Living Bread flour to grape juice or
other fruit juices and create a Living Bread Wine, in just a few minutes.
Page 133
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