drug - ! - How to Grow Psychedelic Mushrooms, Collection - Banned books
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HOW TO GROW PSYCHEDELIC MUSHROOMS
Materials Needed: - a sporeprint from a strain of psychedelic mushrooms. (make sure it's
the real thing, and that it's not contaminated with anything! Dust, for example.) - a
pressure cooker, any size, but preferably one with 17 qt. (liquid) capacity. (this is the
most expensive item, but it's a necessity. Borrow, rent, buy, or steal one.) - one dozen (or
more) new canning jars, 1 quart size, pref. wide mouthed, with lids. - a box/bag of brown
rice--NOT white rice. Long grain/wild rice might also be a good growing medium--
maybe even better than regular brown rice, although I'm not positive about this. I once
used a half-and-half mix of brown rice and Long grain wild rice which worked fine.
However, a possible disadvantage to using the long grain/wild rice is that any
contaminants such as dark-colored molds will be more difficult to spot in the growing
medium. - something to scrape the spores off the print into the jar... You want something
like a stiff metal wire with a handle, so you can heat the end red hot in a flame to sterilize
it without burning your fingers. I find that a probe from a Biology dissection kit works
wonderfully. - a flame source. An alcohol lamp is not hard to make out of a small jar
filled with rubbing alcohol, with a cotton ball as a wick. I suppose you could just use a
lighter, but i prefer making an alcohol lamp--just make sure you don't burn your place
down!! - a clean place to store your jars--should have a relatively constant temp. (the
optimum temperature for starting the 'shrooms is 86 degrees F, but I have found room
temperature to work fairly well). Closet shelves are fine, in my experience. You want a
place that's pretty dust/bug free, but you don't want the storage area to be airtight, as
shrooms do have to breathe just like any other living organism. Many books recommend
making some kind of superclean box to store the jars in, but I've never bothered with that.
Most sources of information on growing 'shrooms (this one, too) stress that everything be
AS STERILE AS POSSIBLE. However, if you do have to cut a few corners you should
still be successful if you just USE YOUR HEAD! which leads me to the.... - optional
materials: germ-killing soap for washing hands, alcohol for sterilizing hands, etc.,
surgical gloves, dust masks, hair-nets, an air-filtering machine (Pollenex?), a couple 1
gallon jugs of distilled water, a spray bottle, bleach. (As you can see, this is all stuff
which will help to make things a bit more sterile--definetly recommended!)
PROCEDURE (finally!) This is the procedure I follow for the rice-cake method of
propagating psychedelic mushrooms. I use this method for a number of reasons. One is
that my first ever batch consisted of 6 jars of manure medium and 6 of the brown rice
medium, I found the rice cakes produced more 'shrooms, and for a longer period of time
than did the manure-filled jars. Rice has obvious advantages in that it's easy to obtain--no
trekking thru a pasture looking for fresh cow-shit! Also, the manure stinks like hell when
cooked in the pressure cooker! Perhaps the biggest advantage to the rice cake method is
that when the rice cake no longer produces crops of 'shrooms (about 2mos.), you can
actually CONSUME THE RICE CAKE ITSELF!! Given, of course, that you detect no
contaminants on the rice cake (molds or bacteria). When mushroom growth stops, the
rice cake can provide a trip for 2-4 people. See the end of this article for methods of
ingesting mushrooms/rice cakes... PROCEDURE ( i promise! ) 1. Turn off the air-
conditioner in the place you're going to do this...It is very important to work in a draft-
free area. Turning the A/C off will allow the dust in the room to settle (including the
heavier mold spores which can contaminate your rice-cake medium. ) 2. Set up the
pressure cooker, make sure you read the manual if you have one. You don't want the
damn pressure cooker exploding, or anything like that... Wash out the pressure cooker for
good measure, and also wash the jars and lids. I wouldn't use a towel to dry them out,
though, you'll just wipe germs & dust back on 'em. 3. Wash yourself, too. It's
recommended that you wear a long sleeved shirt, and to pull your hair back or wear a cap
or hair-net. I don't think that the dust mask would be necessary at this point, maybe later,
though... 4. For each quart-size canning jar, add 1/4 cup brown rice and 1/3 - 1/2 cup
water. I use the distilled water that you can buy in any grocery store--I don't trust tap
water. Fill 6 or 7 jars with this mixture, or as many as will fit into your pressure cooker
without stacking or jamming them in there. Place the lids on the jars, with the rubber UP,
and leave the lids very loose. 5. Place the jars on the bottom rack of the pressure cooker. I
recommend using the rack, that way the jars won't tip and spill as the water boils around
them. Using the rack also keeps them from breaking from the heat of the burner directly
below them. For a 17 quart pressure cooker, add about 3 quarts of water, but not so much
that the jars start to float and tip over. Again, I use distilled water for this. 6. Now, follow
the directions for sealing the pressure cooker. Some recommend that you rub a dab of
cooking oil on the seal, so that it seals properly and is easier to close and open. Do it
right. Do it by the book. Turn the stove on its highest setting and allow the pressure
inside the cooker to build up to 15 lbs. Once the pressure inside the cooker has reached
15 lbs., you want to maintain it at that level for one complete hour. You may have to turn
down the stove for brief periods so that the pressure doesn't rise to unsafe levels above 15
lbs. When the hour has passed, turn off the stove and LET THE PRESSURE COOKER
COOL BEFORE OPENING! Also, don't try to rush the cooling process, as the jars may
crack. 7. Just before opening the pr. cooker, wash up again, maybe use rubbing alcohol or
put on surgical gloves. Now is the time for dust masks (although I usu. use my shirt to
keep from breathing germs on the jars). Long sleeves and a hat or whatever is
recommended because literally millions of germs are falling off your body at any given
moment. Sterility and the absence of drafts are of utmost importance from here on out...
(some books recommend filling a spray bottle with a 10% bleach / 90 % water solution
and using it to mist the air in the room to further reduce airborne contaminants.) 8. Open
the pressure cooker and let the jars cool until they're pretty close to room temp. If you
remove the jars too soon, they will crack and you will have to start over with new jars, so
it pays to be a little patient. You may want to tighten the lids a bit so air/germs can't
contaminate the rice cakes. When the jars cool off, you're ready to go... 9. Heat your wire
loop/probe/whatever until it is GLOWING RED. Put on your dust mask or pull your shirt
up over your nose and mouth. 10. Lift the lid off the jar and set it down on a sterile
surface, with the inside face down. OR let a friend hold the lid for you. Make sure the
person has washed/sterilized his/her hands as well as you have. 11. Get out your
sporeprint and hold it over the open jar at an acute angle. Use the sterilized wire
loop/probe to gently scrape and tap the sporeprint to get the spores down onto the rice
cake. If you can see dark specks fall onto the rice, you've done it sufficiently--anything
you can see is probably several thousand spores. A sporeprint the size of a nickel can
EASILY innoculate a dozen jars. 12. Screw the jar's lid on tightly and shake the jar until
the rice cake breaks up. This will allow the spores to spread throughout the rice medium,
thus increasing the chances for success. A good way to start the process is to inspect the
jars carefully for cracks, invert the jar, and strike the lid against the heel of your hand.
Next, unscrew the lid until it almost comes off-- this allows for air to get into the jar. I
usually just screw the lid on about 3/4 of a turn--just enough where it won't fall off easily.
13. When you've done this for all your jars, put the jars in a safe, clean place with a fairly
constant temp., a dark place is best. In 3 days-2 weeks you should see white, fluffy
mycelia appear--looks like white fuzz. Any other color of fuzz (green, black, etc.) is
mold, and the jar should be disposed of. I'm not kidding about this! Certain contaminants,
molds in particular, can cause illness or even death if you ingest the contaminated
'shrooms. It's better to be safe than sorry, believe me. Also be on the lookout for bacterial
infections of the rice medium. These will often appear as colored (orange or pink) runny
or clammy looking gunk in with the rice. These should be thrown out immediately as
well. Bacterial infections may also give off a kind of putrid odor, but of course you
should not be taking the lids off the jars at all during this stage. Now, the rice itself will
get very soft as a result of the pressure cooking, and the initial shaking of the jar may
smear gel-looking gunk all over the insides of the jar. But by comparing with the rest of
the jars you should be able to tell the difference between this gunk and a bacterial
infection. Like I said before, JUST USE YOUR HEAD!! 14. This is not actually another
step because you're done! Just sit back and wait for nature to take its course! Shrooms are
pretty much maintenance-free until fruiting starts to occur. It should take anywhere from
2 weeks to 1 month for the mycelia to completely permeate the rice medium, then it will
start getting these stringy looking or fan shaped runners in the white fuzzy growth.
Mushroom formation is not far off, and the jars should be getting a couple of hours of
light per day--fluorescent is OK, and natural sunlight is superb, just make sure the jars
don't get too warm. Of course at all stages be on the lookout for any possible
contaminants in the mycelia. By the way, as the mycelia mature, they may start staining
blue in spots, due to bruising, I think--so don't mistake this for a mold infection, but keep
a close eye on any change in color from the white coloring. The 'shrooms first appear as
tiny white pinheads and then the caps will darken (in P. cubensis) to a lovely reddish
brown. When the 'shrooms are growing the lids on the jars should be very loose to allow
for air exchange. Also, mushrooms grow best in an environment with a humidity of over
90%, so if you think that your 'shrooms may need a more moist environment, one thing to
do is to simply use a spray bottle to spray boiled or distilled water directly onto the lids
of the jars. I find that the moisture condenses inside the jars and runs down the inside of
the jars, moisturizing the mycelia. You could also VERY LIGHTLY mist the surface of
the rice cake if it looks dry. You don't want things TOO wet, however, as this will
promote mold/bacteria growth and actually inhibit mushroom formation. Another
possible method is to replace the lids with a double layer of paper towel which is misted
daily--although I would think that not having an actual lid on the jar would invite
contamination. Just my personal opinion. It is important that air exchange takes place in
the storage area--this becomes more important as fruiting occurs, as the mycelia gives off
CO2 and needs O2. Remember that CO2 is heavier than normal air, so it might be good
to tip the jars a few times a day to let the CO2 dissipate out of the jar. HARVESTING:
'Shrooms are "ripe" as soon as the white membrane connecting the cap to the stem has
broken somewhat, although you don't want to pick them before they have reached their
full size! To harvest an individual mushroom, wash your hands well--I usu. use rubbing
alcohol, too. Then take the lid off the jar and grasp the mushroom firmly near the base.
You may need to use a pair of sterilized tweezers to do this, which is what I usu. do--I
avoid placing germy hands inside the jars. A brisk twisting motion will help to free the
'shroom from the mycelia. If it is too difficult to harvest them using those methods, you
can clean you hands, wash a small knife (preferably with anti-bacterial soap), dip the
blade in alcohol, flame it for several seconds, then use the tip of the sterilized knife to cut
the mushroom as close to the rice cake as possible. STORAGE AND METHODS OF
INGESTION: Avoid crushing fresh mushrooms before storing them. The blue staining
that is common in psychedelic mushrooms is evidence of oxidation--meaning that the
active ingredients (psilocin and psilocybin) are being oxidized, too--rendering the
'shrooms inactive. While refrigeration is recommended, freezing fresh mushrooms should
be avoided, since the expansion of the freezing water in the cells ruptures the cell walls
and thus opens them up for oxidation. Mushrooms that were frozen while fresh may be
an attractive blue color, but they are inactive.... Storage of fresh mushrooms should be in
a breathable container such as a paper bag stored in a refrigerator, avoid putting fresh
'shrooms in a ziploc bag, as they may become slimy or moldy--ugh! I have heard of
people also storing fresh shrooms by chopping them up and mixing them into honey--the
'shroom honey is then spread on bread or whatever and eaten. There are a few methods of
drying mushrooms, although I have found dried shrooms to be MUCH weaker than fresh
ones. One way to dry them is by placing them on a cookie sheet in an oven on the lowest
temp. with the door slightly open. Simply drying them in sunlight is said to work also.
My main problem with dried shrooms is that in my experience they are not any- where
near as potent as fresh 'shrooms. I believe the reason for this is that the two psychoactive
ingredients (psilocin and psilocybin) are present in equal amounts in fresh shrooms.
BUT, psilocin is an unstable compound compared to psilocybin, and breaks down readily
when exposed to heat and oxygen. The normal dosage for dried shrooms is 1 - 5 grams,
dried. But I have never had a "trip" from dried shrooms--only with the fresh stuff. I ate 4
grams of dried 'shrooms once and only got a buzz--like being stoned or drunk. So, I like
my shrooms fresh, and of course, I have that luxury since I grow my own. Whether they
are dried or fresh, there are many interesting ways to ingest them. My current favorite
method is to blend 3-4 fresh ones in a blender with orange juice--the effects are fantastic
and the taste is tolerable. I believe this is due in part to the fact that the shrooms are
almost completely liquified by the blending process, releasing the "good stuff" into the
orange juice and making it more readily absorbed by the stomach. Some people may say
that the vitamin C in the OJ also enhances the effects, but this may be just a myth.
Another good method, one which I have used to eat the rice cakes, was to chop the rice
cake (or shrooms), and brown them for JUST a few seconds in butter or margarine before
pouring in an omelete mixture. Mushroom omeletes!! Not only a meal, but a good trip,
and a tasty way to ingest the shrooms! (I happen to dislike the taste of shrooms by
themselves) Yet another method of taking shrooms is to make a milkshake in a blender,
and add the shrooms, you can make kind of a "strawberry smoothie" in this way.
Remember though, that dairy products may delay/block the absorption of certain
substances. Another method of ingestion is to boil the shrooms, fresh or dried (or a rice
cake) in a couple cups of water for about 5 minutes (until they have sunk, one source
says), and then either add a tea bag for hot tea, or make Kool-Aid with the cooled water
(straining out the shrooms, of course). Sprinkling fresh or dried shrooms (chopped) onto
pizza, or into spaghetti sauce is another treat--fun for a "shroom party". Since psilocin
and psilocybin are soluble in both water and alcohol, soaking shrooms in any liquor will
release these active ingredients into the liquor, making for a powerfully intoxicating
liquor a la' the way an "Emerald Dragon" is made with marijuana... I have tried smoking
a couple dried shroom caps, but only got the slightest buzz from the VERY harsh smoke,
no real effects to tell the truth. I should mention again that once shroom production has
really tapered off (and you'll be able to tell) after 2 - 3 months, the rice cake can be
eaten/used, if you closely examine it and decide that there is no green or black mold
contaminant present. I should note that the rice cake will probably be all kinds of funky
colors--a mix of white, steel blue, gray, maybe even purple in places from spores falling
on it! I have ingested several scary-looking rice cakes, however, with no ill effects.
Again, USE YOUR HEAD! If in doubt, toss it out--it's not worth a trip (no pun intended)
to the hospital. A single rice cake is enough for 2 - 4 people to trip on, although 2 is
probably the better figure. Some of my best trips were on half a rice cake chopped up and
cooked in an omelete! That's what I love about the rice-cake method--when the shrooms
stop growing there's no waste! Speaking of no waste, if I ever had a rice cake that I didn't
want to risk eating I might use it to innoculate a compost pile or a pasture full of cow shit
by inserting a small piece into each cow-pie or into the compost pile. Just think of the
idea of starting a culture of wild mushrooms in your area... :-) MAKING SPORE-
PRINTS: This is really easy, just wash your hands well, then take a fresh shroom and
gently twist the cap off away from the stem ( OR, I usually use a sterilized knife blade to
cut the stem off as close to the cap as I can without touching it too much). Then place the
cap, gills down, on a sterile card or piece of glass. Cover the cap and card with a clean,
small container to keep drafts from blowing the spores away, and to prevent
dust/contaminants from settling on the card/glass. I usu. use a small juice glass for this
purpose. Leave the covered 'shroom cap on the card/glass overnight and, voila! I suggest
folding the card the next day and keeping it in an airtight container (small ziploc bag) in a
refrigerator. I have been told that spore prints will keep for up to a year in an airtight
refrigerated (not frozen) environment. From personal experience I know that they are still
viable after 3 months. Oh, by the way, try to find some use for the 'shroom cap after
you've collected the spores from it--it's still psychoactive, so I'm sure you can think of
something to do with it... :-)
________________________________________________________________________
____ APPENDIX: Additional tips for more optimal yields. Here are some additional tips,
based on what I have learned from "The Mushroom Cultivator"...one thing which comes
to mind is that 86 degrees F is the best temp. for starting the growth process. Something
to remember though, is that the temp. INSIDE the jars will be several degrees higher than
the surrounding air temp. Growth of the mycelia generates small amounts of heat. "The
Mushroom Cultivator" tells all about decreasing the temperature at various stages of
growth to promote fruiting (the term they use for mushroom growth). After reading
"TMC", I would also advise building a simple growth chamber. This will serve a number
of purposes: (1) it will create a more sterile environment, guarding against contamination.
(2) it will help keep the temp. high and more constant. (3) it will help keep the humidity
high and more constant. (4) it will provide a place to hide the jars, rather than just having
them out on a shelf in your closet or wherever. Here's what I recommend: get a styrofoam
ice chest, one that's large enough to hold the 12 jars you've got. I used one I got at Circle
K for less than $5 bucks. You may want to line the inside with aluminum foil, to increase
the reflection of light within the chamber, which will be good when you're ready to
expose the cultures to light. At some point you'll need to cut a large hole in the lid--cut
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