We live in the woods and carpenter ants are a huge problem. We have spent thousands of dollars with Orkin and on ant poisons trying to keep them under control but nothing has helped.
So when I read somewhere that aspartame (Nutrasweet) was actually developed as an ant poison and only changed to being considered non-poisonous after it was realized that a lot more money could be made on it as a sweetener than as an ant poison, I decided to give it a try.
I opened two packets of aspartame sweetener, and dumped one in a corner of each of our bathrooms. That was about 2 years ago and I have not seen any carpenter ants for about 9 to 12 months. It works better than the most deadly poisons I have tried. Any time they show up again, I simply dump another package of Nutrasweet in a corner, and they will be gone for a year or so again.
Since posting this information I have had many people tell me of their success solving ant problems with this substance, when nothing else worked.
We found later that small black ants would not eat the aspartame. It was determined that if you mixed it with apple juice, they would quickly take it back to the nest, and all would be dead within 24 hours, usually. I have found that sometimes it will kill them, and sometimes it does not. Not sure why, may be slightly different species of ants or something.
Fire Ants: We got our first fire ant hill about 2 weeks ago. Poison did not work. We tried aspartame and the ants ignored it until we got a light rain. It was just a sprinkle, enough to moisten the Nutrasweet and ground, but not enough to wash it away. They went crazy, hundreds of them grabbing it and taking it back into the mound. When I checked the mound 2 days later, there
was no sign of the fire ants. I even dug the mound up some, and still saw none of them.
How does it Work: Aspartame is a neuropoison. It most likely kills the ants by interfering with their nervous system. It could be direct, like stopping their heart, or something more subtle like killing their sense of taste so they can't figure out what is eatable, or smell, so they can't follow their trails, or mis-identify their colonies members, so they start fighting each other. Not sure what causes them to end up dying, just know that for many species of ants it will kill them quickly and effectively.
As with any poison I recommend wearing gloves and washing any skin areas that come in contact with this poison, and avoid getting it in your mouth, despite anything the labeling may indicate.
I suspect it will work for other insects such as yellow jackets as well, but have not tested that yet.
More information on this fantastic poison can be found at: www.dorway.com
Using coffee grounds in the garden is a great way to add organic matter to your soil. Coffee grounds are also a good source of nitrogen for your garden soil. Being naturally acidic in nature, used coffee grounds are wonderful for acid loving plants such as roses, blueberries, camellias, azaleas, rhododendrons and even viburnum. Should you want to use coffee grounds in the garden on plants that do not appreciate the acidity, you may need to add a limestone supplement.
If you don't drink coffee very often, you may find coffee grounds for the garden at your local coffee shop. Most are more than willing to give you all the coffee grounds your garden can handle. Don't add too thick of a pile of coffee grounds or mold may develop. A nice thin layer of coffee grounds around the trunk of the plant is all that is needed. One more added benefit of using coffee grounds in the garden is that earthworms love the used coffee grounds. They will feed on the coffee grounds and in turn aerate and fertilize the soil around your plants. You'll always enjoy the rewards of using coffee grounds in the garden.
Q. Can I transplant several perennials growing in containers on my patio to my flower garden this fall?
A. Assuming the plants are hardy in your area, yes. Remove the plant from its container, score the roots with a sharp knife to prevent girdling and to encourage new growth, place the plant in a hole roughly the size of the container, cover with soil, and water. In areas with mild but freezing winters, you can cover the potted plants with a layer of mulch up to the tops of the containers. When the foliage dies back, pile some more mulch three- to-four inches above the tops of the containers, and water occasionally. When spring comes, you can remove the mulch and put the plants back on your patio.
Q. How do you transplant a really prickly cactus?
A. First, loosen the soil around the container with a knife. Then fold several sheets of newspaper lengthwise until the batch is about four inches wide. Wrap the newspaper snugly around the cactus, gripping the loose ends tightly. Lift the plant out of its container and place it in the new one, using a trowel to add additional potting soil, and a stick or dowel rod to pack it firmly.
Apples place several in a paper bag at room temperature for a few days. Unrefrigerated apples produce natural ethylene gas, and thus ripen themselves.
Apricots must be stored in the refrigerator unless you plan to eat them within 24 hours. They will get overripe if you leave them unchilled for longer.
Artichokes: Store artichokes before washing, in a plastic bag in the fridge. To cook, place in a steamer with the stem ends down. Steam until the lower leaves can be pulled from the choke anywhere from 30 to 45 minutes. Our artichokes are almost spineless, so there is no need to trim the tips of the leaves. You may want to remove the first layer of big leaves around the base though, since they may be tough.
Arugula: should be washed before eating, and then spun dry. Stored in a plastic bag, it keeps for 3-4 days.
Asparagus: Store asparagus for just a few days in a wrapped plastic bag keep moist. To prepare,snap off the tough ends and cook whole or cut into pieces. Soak the asparagus briefly to remove any silt. Traditionally, asparagus is cooked standing up, in a bunch, with the tips out of the water. But you can steam or saute briefly, until just tender or add to soup just before removing from heat.
ASPARAGUS POLICE Don't overcook your asparagus! Gras should be crisp but tender, never soft or mushy unless cooked in soup or pureed. Thin asparagus will cook faster than fat asparagus, and you will probably get so of each from us during the course of the season. That means you will always have to be vigilant about cooking it carefully. The simplest way is to steam it, but if you feel like buying an asparagus cooker, more power to you.
By the way, thin asparagus is not "baby" asparagus and fat spears are not "old and tough". Fat asparagus can be more tender than thin, but it's not quite as versatile. And don't be surprised to see purple colored spears in your boxes either it's a different variety, but can be used exactly the same way. Store all gras in the fridge, in plastic.
Basil: is challenging to keep for more than a few days. Try putting the stems in a cup full of water, in the fridge, covered with a plastic bag. If it starts to turn black, you can pull off all the leaves and freeze for later use in sauce. Or make pesto but leave out the cheese, and freeze.
Beets: The secret to beets is to cook them before you need them. Just steam for 30 minutes or until tender, then soak in cold water and slip off the skins. Store in the fridge for 3-5 days, and add to a last minute salad or soup. Try adding finely chopped orange peel and a little juice to the vinaigrette.
Beet Greens: BEET greens are also loaded with nutrition, so make sure to eat them, too. Use within a few days for best esults. Saute garlic and add the greens with 1/2 C. of water, then cook until tender. The roots will keep for several weeks in the fridge. To cook, boil, steam, or bake. Then peel the skins, dress lightly with a vinagrette, and add to salads.
Broccoli: Should be stored in the refrigerator, in a plastic bag. Use within 4 days or freeze. Purple Broccoli turns green when you cook it, and apart from color is identical to regular broccoli. Remember to peel and slice your broccoli stems and include them in whatever you cook.
Butternut Squash stores for several months at room temperature. To prepare, slice in half lengthwise and bake face down on a cookie sheet at 400 degrees until soft. Discard the seeds and skin. It can be eaten as-is, made into a sweet by adding maple syrup and cinnamon, or used in savory dishes like soups, gratins and stews. It is loaded with Vitamin A.
Cabbage: fresh cabbage iis crunchy and sweet, and is loaded with nutrients. If cooking, just saute briefly so it retains its crispness. Otherwise, use raw in salads, where it will soak up flavors and stay crunchy. Avoid boiling it into paste or soaking it with fattening mayonaisse. See also Red Cabbage...
Califlower is extremely sensitive to bruising, so we leave the leaves on for you. Don't remove them until just before cooking, and the collies will last 4-5 days in your fridge in plastic. Cut the head into individual florets. To cook, steam or cook as per kale (10 to 15 minutes). The cauliflower is done when the stalks of the florets turn light green.
Cantelope and other melons should be kept at room temperature until cut or until they become very fragrant. Then, they may be refrigerated for up to 5 days.
Carrots: Scarlet Nantes are so-called "coreless" carrots the inspiration for those bogus “baby peeled” carrots you get in bags at the supermarket. They are very tender and don't store for long without going limp. Remove the tops immediately and store in a plastic bag, or better yet, in a sealed container full of water for easy snacking. These are best for eating raw, out of hand or in salads. Cook only briefly, if you must.
Celery: Our celery may look funny (post frost 9, but it tastes great. Store in a plastic bag in the fridge. To use, remove the leaves and small stems, wash the main stems, and cut into pieces. Saute with leeks or garlic as the base of a soup or stew. The leaves make a great addition to broth, but you may want to remove them before serving, since they are tough.
Celery root: Celery root, or celeriac, is a type of celery that has been bred to produce a large root and a smaller, inedible plant. It's a root vegetable with a texture like potatoes but with a mild celery flavor two vegetables in one. Simply peel or cut off the tough outer skin, then use as you would potatoes or combined with them.
Chard: is like very tender beet greens. Cut the stems out and cook separately about 5 minutes, then add the leaves. Cook the leaves until just tender. Chard can also be substituted for spinach.
Cherries: Cherries will keep at room temperature for three days before getting soft — they taste better when they’re not cold. If you want to keep them longer (up to 10 days), store in the fridge in a paper bag.
Cilantro stores like basil in water, covered with plastic, in the fridge. Do not cook, as heat destroys its flavor. Add to dishes just before serving.
Cucumbers: Our cucumbers arenot waxed and must be stored in the refrigerator in a plastic bag, or they will become limp overnight.
Dino kale: Kale is tops among greens for vitamin and mineral content, and right now it happens to be at its flavor peak -- sweet and tender. Store kale in a plastic bag in the fridge. To cook, trim the tough stems, then chop roughly or minced. Steam for 5-8 minutes, under tender but not pasty. Or saute leeks or green onions, then add the kale and ½ C. water or broth, cover and simmer for 5 minutes. Add salt or tamari.
Fava Beans: Shell the beans by splitting the pods down the middle. Throw the beans in a pot of boiling water, and when the water returns to a boil, remove and rinse under cool water. Peel the tough skin from each bean and pop the tender kernels out. Add to pasta, soup, or salads just before serving, or use in a puree.
Fennel: Store fennel in plastic in the fridge. To use. Remove the sheaths of the bulb one by one and clean. Raw, fennel is crunchy and sweet slice thinly across the grain and dress in a salad. Cooked, it can be caramelized the ways onions can saute over medium heat for 7-10 minutes. Use the stems and fronds in soup stock or remove the fronds and use as you would dill in a salmon or other fish dish.
Figs: Fresh FIGS are extremely perishable. Eat them within two days of getting your box, or risk disappointment!
Garlic - Green Garlic-This is a young garlic plant, used like a green onion but with a fresh garlic flavor. It can be used raw or cooked, and one stem is equivalent to one or two cloves of dried garlic. Carefully rinse the area between the leaves and stem, then use the entire plant.You use it just like green onions either cooked or raw, both white and green parts. Green garlic is a gourmet delicacy that chefs eagerly await every year, and pay a pretty penny to get. You, as Terra Firma subscribers, will get it all through the spring just for belonging to our CSA.
Garlic : Store cured garlic in a well-ventilated spot outside of the refrigerator.
Green Onions: To remove the skins from GREEN ONIONS: Just before using, cut the each onion at the base. The dried skin will pull off quickly and easily with the roots this way. You can use the greens and white parts.
Italian Parsley is related to the curly parsley found on the sides of plates in diners across the U.S. Unlike its garnish cousin, though, Italian parsley is both flavorful and more tender. It is a great addition to soups, mashed potatoes, or stews. Chop and add just a few minutes before cooking is finished. Parsley stores best in a glass of water, covered with a plastic bag, in your fridge.
Kale: KALE should be stored in a plastic bag in the fridge. To prepare, saute with onions or garlic and a little water until tender; steam; or add to soup in the last ten minutes of cooking. It is loaded with iron and calcium.
Kiwi : fruit are ripe when they give slightly to the touch. To ripen firm kiwis, place in a paper bag at room temperature preferably with an apple until it ripens in 2-3 days. Keep ripe kiwi in the fridge until you eat them. To eat, peel the skin and cut into slices, or squeeze until the skin bursts and eat from the inside out. Kiwis can be used in salsa or as a substitute for some tomatoes in some dishes.
Leeks: need to be cleaned before cooking. Cut the leaves off where they meet the shaft, then cut an halfway
into the shaft and rinse under water. Leeks must be cooked to eat, preferably slowly, over low heat they have a lower
water content than onions and burn more easily. Otherwise, they can be substituted for onions in any recipe. Some people will eat them raw in salads.
Mandarin Oranges keep better at room temperature, unless your house is heated above 75 degrees. They will keep at least a week. Add to stir fry, soup or stew for a surprising tanginess.
Melons can stay at room temperature for 2-3 days before cutting. See the notes on watermelons....
Mushrooms: Store mushrooms in a paper bag inside a plastic bag, and they will keep for a week though they will lose some moisture. Trim the ends off the stems, and use the rest. With meaty mushrooms it's always a good idea to add water or broth while cooking, rather than additional oil.
Navel Oranges: keep best in the fridge. They make good juice, but it will turn bitter after a few days, so juicers should squeeze it fresh and drink it quick.
New Potatoes Treat new potatoes as fresh produce store in the fridge in a plastic bag, away from light. Because the skins are still soft, the potatoes will be scuffed by our handling them. Use them within five days to ensure good results. Look for specific "new" potato recipes, or substitute for regular potatoes in any recipe except Baked Potatoes and French Fries. New potatoes aren' t starchy enough for these types of uses.
Onions: For yellow onions see update below... Store cured onions and garlic in a well-ventilated spot outside of the refrigerator. Cut onions can be stored in the fridge in a plastic bag for up to a week. TFF ONIONS are sweet varieties. The reds can be eaten raw, and both kinds are great grilled, roasted, or for any other use.
Peppers:Store in a plastic bag, in the fridge. Peppers will shrivel if stored for more than 4 days, except when cut and kept in water.
Fuyu Persimmons: Store at room temperature. Refrigerator speeds ripening and will make them soft.
Pomegranate: The crop this year seems very light, so you might just get one piece of fruit. To eat, cut a circle around the stem-end, then break into sections. Don’t try this while driving. Or cut in half and juice with a standard juicer, like oranges but messier.
Potatoes: will sprout at room temperature. Keep in plastic or paper bag in the fridge.
Pumpkins: TFF pumpkins are not for eating. Do not put carved, Jack O'Lantern PUMPKINS from Terra Firma on your head and ride on horseback through your neighborhood.
Red Cabbage: Right now the cabbage may have a white waxy substance covering some of the leaves. It's a natural growth of the cabbage, it serves to make cabbage (and broccoli) water resisistant. While we try to figure out what this over production is in response to we wanted you to know it isn't related to insects, and it is healthy to eat. You don't have to scrape it off with your fingernails (although it is tempting). related newsletter click
Red Chard: Remember that chard is two vegetables in one – the stalks are crunchy like celery but sweeter, and the leaves are cooked like spinach. The trick is to separate the stems while cleaning, and cook them for 2-3 minutes first. Then add the leaves, which need just a minute or two or steaming or sautéing to soften them up. Any longer and you're likely to get a pasty mess.
Red Kale: Kale is tops among greens for vitamin and mineral content, and right now it happens to be at its flavor peak -- sweet and tender. Store kale in a plastic bag in the fridge. To cook, trim the tough stems, then chop roughly or minced. Steam for 5-8 minutes, under tender but not pasty. Or saute leeks or green onions, then add the kale and ½ C. water or broth, cover and simmer for 5 minutes. Add salt or tamari.
Rosemary: can also easily be dried by hanging up inside, which will make the flavor stronger and change the texture. Use in roasted vegetable dishs, soups, or poultry dishes.
Rutabegas: as we've promised them to only be in your box once this year, naturally we found a recipe that has people wanting more. We'll see, but here's the recipe for those now addicted to Rutabega Fries (don't worry-not really fried)
Salad mix: is washed once at the farm, but should be washed again before eating, and then spun dry. Stored in a plastic bag, it keeps for 3-4 days.
Snow peas: These are edible pod peas — both the shell and the small peas inside are edible. Simply pull off the “tab” on the end and remove the string attached to it (less mature pods will be stringless). Toss whole or julienned in a stir fry or salad — cook for just 2-3 minutes, until tender.
Spinach: Our small spinach can be used either raw or lightly cooked. But always soak it in water rather than rinsing it, as the crumpled leaves have a tendency to resist washing. Lift the leaves out of the soaking bowl, then empty the water. Winter SPINACH is sweet and tender. But whether cooking or using it in salads, make sure to soak in a bowl of water once or twice first to ensure a grit-free experience.
Spring Onions: Store all fresh onions and garlic in plastic in the fridge. Cut the leaves off where they meet the stem and discard; slice the rest in rounds or half rounds and cook until tender. To get the most flavor, allow the onions to caramelize slightly. Spring onions can be substituted for regular onions in almost any dish, however, they will cook down more due to their higher water content.
Squash: Butternut squash: Squash is cooked and used similarly to sweet potatoes. The easiest preparation is to cut it in half lengthwise, place face down on a cookie sheet and bake at 425 degrees until easily pierced with a fork. Discard the seeds and scoop the flesh out from the skin, then add to a seasoned broth with other vegetables for a creamy soup, or use to make pumpkin pie or other deserts. Butternut is both sweeter and less stringy than pumpkin.
Strawberries: Store our tender berries in a paper bag in the refrigerator, or simply place in a bowl on the kitchen table where they will be quickly consumed. If, for some reason, they seem to be breaking down before you can eat them, toss them in a blender with ice, sugar, and lemon juice for a quick smoothie. Add tequila and you've got a margarita. Add rum and you have a daqueri.
Sweet Corn: loses sugar every day after it is harvested. You can cook it all at once and then keep it in the fridge, reheating the ears briefly as you need them. Otherwise, store in the fridge in a plastic bag to preserve moisture. Boil water, throw the ears in, and remove as soon as the water returns to a boil.
Sweet Potatoes: keep for one to two weeks at room temperature. Do not refrigerate.
Tomatoes: should never be stored in the fridge, unless you plan to make sauce with them. It will make them mealy. Keep your maiders in a cool, well-ventilated spot and eat them as they ripen.
Home made incense can be prepared from an elaborate formula, or can be as simple as the sprinkling of a single dried herb on a bed of glowing coals. Some traditional formulas may consist of endless combinations of dried leaves, roots, flowers, barks, resins and essential oils. Sometimes, ground semi-precious stones, or empowered crystals, are added to lend their energies, as the ancient Meso-American peoples did with emeralds. Native Americans make a simple incense known as smudge, which is sage leaves woven or bound together. The belief is that as the sage smolders, the atmosphere is relieved of negative vibrations, similar to the cleansing rite performed by Catholic priests, who use a mixture of frankincense and myrrh.
Incense making is a forgotten art to all but a few traditionalists. While there are many good quality brands of incense available on the market, most of them contain artificial ingredients, and many produce an aroma that is just that - artificial. This section is dedicated to those of adventurous disposition and spirit. Not only will you obtain the knowledge needed to make different forms of
incense, but you will achieve the greatest satisfaction from devising
private blends to help you cultivate the most reward from your personal and spiritual endeavors.
There are basically two forms of incense: combustible and noncombustible. We'll tackle the latter first, since it's by far the easiest method and requires little explanation.
Noncombustible incense is achieved by simply sprinkling a few pinches of dried plant material, or a blend of materials, on a smoldering charcoal block. That's a charcoal block, not a charcoal briquette used for the barbecue! Briquettes are of different composition, and give off toxic amounts of carbon monoxide. Don't use them to burn incense! Instead, occult supply stores, and many novelty shops carry a supply of raw charcoal blocks for this purpose.
While we're in a cautious mode, let it be said that you should always burn incense in some type of censor. It could be a censor purchased just for this purpose, or a ceramic dish laid with a few inches of sand or salt.
Sometimes the sweet aroma of dried plant material can change dramatically when burned! You'll need to experiment with blends you may already have in mind, or to discover new ones. And, by using the noncombustible method, your mistakes, if any, will be short lived. I would also advise that you sample mixtures on smoldering charcoal before proceeding to making them into combustible incense.
The plant material to be used should be finely ground in a food processor, blender, hand held coffee grder, or an old fashioned mortar and pestle.
Combustible incense is made in the form of sticks (sometimes called
joss-sticks), bricks, or cones. Whatever the volume and shape, combustible incense is always made with potassium nitrate, better known as salt peter. This helps the incense to burn well, and evenly. You can find potassium nitrate in nearly any drug store, although you may have to ask the pharmacist for it.
Gum tragacanth (or use gum Arabic as a substitute) is made into a glue, and acts as a binding agent. It is the key ingredient in all molded incense. To make the glue, place a teaspoon of the ground gum in a glass of warm water and mix completely until dispersed. A foam may rise, but it can be easily redistributed, or skimmed off if it gets in your way. (The gum is unbelievably absorbent! A mere ounce will absorb up to one full gallon of water in a single week!) Allow your gum mixture to absorb the glass of water until it thickens to a paste.
Now you will need to create your incense base. An incense base is made up of talcum powder, sawdust, ground spice, dried herbs and flowers, or any combination thereof. Once you have defined your base, an essential oil may be added for additional scent, the potassium nitrate is blended in, and finally, the gum-glue.
Here's a sample mixture for cone incense:
6 parts powdered sandalwood or cedar
2 parts benzoin
1 part orris root
3-5 parts ground herb mixture of choice
6 drops essential herbal oil of choice
Mix the first four ingredients until welllended. Add the essential oil (or combination of oils) and mix with your hands until you have a fine, crumbly mixture. Add the dried herb mixture and mix again. Now add 10% potassium nitrate (KNO3). In other words, use a ratio of 10:1. If you've made 10 oz. Of incense base, then add 1 oz. Of KNO3.
Next comes the addition of the glue mixture. Add one teaspoon at a time, mixing with your hands as you go. Add only enough of the glue to achieve the consistency of model clay or playdough from the entire mixture.
On a piece of waxed paper, shape the mixture into small cone shapes (just like the store bought ones you're already familiar with) and allow them to dry for a week in a cool, dry place. The area you choose to dry the incense cones in must be free of moisture in order to dry thoroughly.
By following the sample recipe given, you can also make stick incense. Although, this requires much more patience and tenacity than making any other form. But, you'll ame yourself and your friends...what better reward could you ask for? Plan to spend the better part of a day in making these.
You will need thin wooden splints or skewers, such as thin, straight twigs, or cocktail skewers. Each stick is dipped into the incense base until covered. They are then allowed to dry standing on end, perhaps by poking them into a slab of clay, or a pot of dirt or sand. This process is repeated until a satisfactory amount of layers have built up on each stick.
Block incense is made by rolling out the final mixture on wax paper to a 1/4 inch thickness - much like cookie dough. Then cut into 1 inch squares and allow to dry thoroughly.
And there you have it! Not so tough, although you will get good use from a kitchen apron while working the mixtures gether! Now, on to some recommended blends, the first of which is an ancient blend indeed.
Kyphi
Kyphi is an ancient Egyptian formula of which the Greek Essayist, Plutarch (46-120 AD) said: "its aromatic substances lull to sleep, allay anxieties, and brighten the dreams. It is made of things that delight most in the night and exhibits its virtues by night."
The following is a traditional recipe for making Kyphi. If you want to
stick to it fine, but you may also omit or substitute certain herbs if some of the ingredients are difficult to obtain.
Place 1/4 cup raisins in a bowl. Add just enough white wine to cover the raisins, cover loosely with a tea towel or cheesecloth, and allow to steep for seven days.
On the third day, blend equal parts of the following powdered herbs in a bit of white wine: Juniper, Acacia, Henna, Sweet Sedge Root. After two days drain and reserve any liquid.
On the last day, drain the raisin mixture, reserving the liquid. In a small bowl mix together equal parts of the following ground herbs: Calamus, Gum Mastic, Peppermint, Bay Laurel, Orris, Cinnamon, and Galangal. Set aside.
In another small bowl blend together 1 tbls. powdered myrrh, and 1 tbls. clove honey. To this mixture add the ground herbs, and the raisins and herbs steeped in wine. Blend well. Add a little of the reserved wine if the mixture becomes too dry. Follow the directions for making cone or block incense.
Incense for Special Celebrations
It should take little to convince you that our sense of smell can influence our mood at any particular time. The aroma of freshly baked apple pie stirs visions of home and hearth; an exotic perfume reminds us of a lover; an earthy scent carries us to the first day of spring. Any real estate agent will tell you that a pot of coffee should be brewing, or a pan of onions and mushrooms sauting, when prospective buyers come to call. Even the atmosphereo hospitals and the workplace may become scented, as physical and mental well being is enhanced by indirect perfuming.
The following suggested blends should help you to make the best of your next special occasion. They may be sprinkled over a glowing charcoal block, or mixed with a fixative to prepare block or cone incense.
Christmas #1 ~ 2 parts frankincense, 1 part pine needles (crushed), 1 part ground cinnamon, 1 part ground nutmeg, 1 part cedar (crushed chips), 1 part juniper berries (well dried), 1 part grod clove.
Christmas #2 ~ 1 part frankincense, 1 part ground cinnamon, 1 part bay leaf (crushed), 1 part ground clove, 1 part ground mace.
Easter and other celebrations of spring
1 part fennel (dried leaves, crushed), 1 part anise seeds (crushed), 1 part coriander seeds (crushed), pinch of ground cinnamon, 2-3 drops geranium oil.
Halloween ~ 1 part sage (preferably the dried leaves crushed), 1 part arabic gum, 1 part bay (leaves, crushed), 1 part ground nutmeg, 2-3 drops sandalwood oil, 2-3 drops benzoin oil.
Samhain ~ 2 parts frankincense, 1 part powdered benzoin, 1 part ground cinnamon, pinch of saffron, 1-2 drops lemongrass oil, 2-3 drops vetiver oil.
St. Valentine's Day ~ 1 part sandalwood, 1 part bergamot, 3 drops patchouli oil, 2-3 drops ylang-ylang.
Romantic Evening ~ rosemary, 1 part lavender, pinch of basil, 3 drops jasmine oil, 3 drops rose oil, 2 drops vanilla.
Sweet Summertime ~ #1 - 1 part chamomile
(including the dried flowers if possible), 1 part rose petals (crushed), 1 part mugwort, 2-3 drops of each: lavender, yarrow, and Bois de rose oils.
#2 - 2 parts sandalwood, 1 part benzoin, 1 part lemon balm, 2 drops orange oil.
Blends to Aid Meditation & Psychic Awareness
#1 - 1 part sage, 1 part frankincense, 1 part bay, pinch of ginger, 2-3 drops patchouli oil.
#2 - 1 part sandalwood, 1 part ground nutmeg, 1 part gum Arabic, 2-3 drops of each: clove, orange, clary-sage oils.
Incense Papers
Incense papers offer an interesting alternative to making traditional forms of incense. Incense papers are made from blotter paper which has been soaked in a solution of saltpeter, and are heavily scented with strong herbal tinctures.
Tinctures are made by just covering dried herbs, finely ground, with ethyl alcohol. Try to obtain a clear alcohol of at least 70% strength, or 140 proof. If this isn't possible, then use a high quality vodka above 90 proof
Place dried, powdered herbs into a glass jar with a tight sealing lid. Add just enough alcohol to wet the powdered herbs. Secure the lid, and allow to stand for 3 weeks, giving the jar a good shake each day.
Strain off the liquid through a paper coffee filter into a small bowl. A
test of the tincture on your wrist will tell you if you have a suitable
tincture. The alcohol will quickly evaporate, leaving the scent behind. If not, or if the scent is very faint, you must replace the alcohol and herbal mixture to the jar, and repeat the entire process.
Once a good tincture has been obtained, you can begin to prepare the papers. Using white blotting paper, cut strips 5-6 inches in length, and 1 inch in width. Dissolve 2 tsp. KNO3 in 1/2 cup of ry warm water in a shallow pan. Soak each strip of paper in the KNO3 solution until thoroughly saturated. Hang each strip to dry.
When all the papers have dried completely, you can begin scenting them. Place several drops of the tincture along one side of each strip. Make sure they are well coated with the scented tincture, by spreading the drops with a side of a butter knife, the back of a spoon, or other smooth, non-porous object. When the papers are well coated, hang them to dry once more. Store in air tight containers, away from heat and direct sunlight.
To light a paper, ignite on end, and quickly blow out the flame. The paper must have air circulation available in order to burn slowly, and completely. You could devise a container which holds the paper by a "clip." Or, a censor filled with sand or salt is suitable. The tiny grains can be manipulated so that the paper stands upright to burn.
httpherbalmusings.com/making_herbal_incense.htm
Magic Herbs, Roots, Mineral Curios: Lucky Mojo Curio Co. Catalogue
They may be used for baths, hand washes, or burned on charcoal as incense. ..
9 HERB BATH For wisdom, strength, decision-making, psychic ability. ...
Magical Herbal Incense Recipes-How To Make Your Own Incense ...
Make Your Own Magical Herbal Incense Recipe-So you want to learn about how incense is made? If you would like to learn how to make your own incense by hand, ... http://www.grandpasgeneral.com/bosincense.html -
