PREPARING THE SAN PEDRO CACTUS
MANUAL FOR PREPARING THE SAN PEDRO CACTUS
Can also be used for the Peruvian Torch Cactus, Achuma Cactus, Bald San Pedro Cactus.
N.B.
This manual is for information purposes only.
You cannot derive any rights from this manual.
We do not want to encourage you to consume a Mescaline Cactus.
You can omit steps 1 to 5.
But you will then be left with a Cactus mash after step 8 that includes thorns and hard epidermis.
When decanting, you should pour the liquid through a very fine sieve or cloth to remove the thorns !
Eating the mash itself is dangerous because it contains thorns !
1. Manual of Peyote-Paradise.com
1. Put on garden gloves.
2. Place the long San Pedro Cactus on a flat surface.
3. Remove the thorns by:
-- make a notch below and above a thorn bundle with a sharp knife.
-- pry loose a thorn bundle by moving the knife back and forth in the upper notch....
4. Make a cut between the ribs (vertical protrusions) from the top to the bottom of the San Pedro Cactus.
5. On each rib, pull off the translucent skin from top to bottom from the green tissue behind it.
If necessary, scrape green tissue from the translucent skin and place it in a dish.
6. Cut the bare San Pedro Cactus into slices about 1 cm thick.
7. Dry the slices (and loose green tissue from the dish) in an oven at up to 50 degrees Celsius.
8. Crush the dried slices completely, e.g. with a blender and finally with a mortar.
You now have Mescaline Cactus powder.
9. Put the powder in a pan (= pan 1) with water.
10. Soak the powder in the water for several hours.
10. Heat or boil the mixture for several hours.
11. After this, pour the water into another larger pan (= pan 2).
A mash remains in pan 1.
12. Fill pan 1 with water again.
13. Repeat steps 10, 11, and 12.
15. Do steps 10, 11, and 12 about 3 - 5 times in total.
16. Then boil the contents of pan 2 so that about a litre of water remains.
This contains the dissolved substances from the San Pedro Cactus.
17. You could also eat the remaining San Pedro Cactus mash, if there are no thorns in it!
Taste it first to see if it tastes bitter.
If so, it still contains Mescaline, and you'd better cook it again (steps 10, 11 and 12).
2. Shaman's manual
1. First remove spines.
2. Then cut slices, dry in the sun!
3. Grind and then boil, boil and boil.
4. Water about 1 litre per dose, boil down to 1/3rd then again until the bitterness is out of the pulp.
5. Sometimes as many as 7 times putting everything together and boiling down again.
6. TAKES AT LEAST A WHOLE DAY.
7. Wring out the pulp well, I use a tea towel.
8. Believe they say peel here, but I have learned to cook with peel, due to nausea.
3. Manual from another Shaman (previously on Facebook)
This manual was on Facebook years ago.
We now have permission from the owner to publish this manual.