[RedSh]

tu je neki pokvareni telefon? zasto on prica o san pedru a vi ostali o peyotlu? pa nije to isto...

uglavnom evo detaljan uvid kako pojest jedno i drugo:

ukratko: peyotl- samo botuni se jedu ne cijeli kaktus, dakle ono gore kao cvijet se susi i papa, san pedro cijeli ali opet ne sve...koga zanima neka cita

Dio iz knjige D.M. Turner: The Essential Psychedelic Guide

DOSAGE and PREPARATION:
The amount of mescaline sulfate required for a full experience is about 500 mg. (or approximately 350 mg. of mescaline hydrochloride) Pure mescaline should be taken in two half-doses about 30 minutes apart. This will minimize disturbance of the stomach, which usually passes after the first couple hours of the high. When consuming whole cacti one is actually taking a combination of alkaloids which synergistically interact with each other, producing an experience which is different, and sometimes more desirable, than pure mescaline.

The potency of Peyote, as well as different people's tolerance to it, seems to vary widely. Some people report powerful experiences from as few as three or four Peyote buttons. More often users consume 12 to 15 buttons, and eating more than two dozen is not unheard of. The amount of San Pedro one must consume to obtain the full effects is a piece approximately 10" long and 3" in diameter. Cactus is most potent when harvested during the hotter times of the year.

Trichocereus cacti are relatively quick growing and easy to make cuttings of. Each plant may produce one or more highs worth per year. When harvesting these cacti the top four inches of growing tip can be cut off to be replanted. A length from beneath this can then be cut to consume. The remaining cactus stub will also continue to grow, frequently putting out several branches where it was cut off. The tip cutting should be laid on its side in the sun until the exposed flesh calluses. Once this has occurred, it should be placed upright in a half soil/half sand mixture with good drainage. When cutting the lower, consumable section of the cactus, care should be taken to cut at an angle, going upwards toward the middle of the plant. The fleshy part of the cactus will shrink in where it was cut, and if cut straight across it will form a bowl that will hold water and tend to mold.

To prepare San Pedro for consumption I first cut out the spines, which is fairly easy to do on most trichocereus. The next step I take is to cut the skin off in "V" strips, cutting from the outside of each rib into the central section of the cactus. These "V" strips are saved as they contain the most potent flesh, although the skin itself is thick, waxy and not edible.

The process of eating San Pedro is definitely not fun. It can be tolerated by most serious trippers, but it is difficult to consume enough cactus to get a powerful high. The taste of different trichocereus species ranges from very bitter to tasteless, the varieties with less taste tending to have a slimy consistency. With these varieties the texture is the main obstacle to consuming large quantities. I chew the cactus to a pulp and then wash it down with some liquid. It also helps to eat some full-grain bread as I'm doing this to soak up the liquid in my stomach.

The dark green flesh next to the skin is the most potent part of the cactus and should be eaten first. I do this by flattening out the "V" strips and scraping the flesh off of the skin with my teeth. I then proceed to the central part of the cactus. This should be eaten around like corn on the cob. The flesh on the protruding ribs should be eaten first. The core is woody and not edible. The high begins coming on some 45 minutes after ingesting, and since it takes a while to consume the cactus, one may start feeling high while they are still eating.

The psychoactive alkaloids can also be extracted using water or alcohol. To extract in water one needs to mash the cactus and boil for several hours. One friend reports excellent results by boiling just the skin with 3/8" of flesh attached to it, evaporating off all the liquid at about 140 degrees F, and then powderizing the resulting residue and packing it in gelatin capsules.

Peyote is even more difficult to eat than San Pedro as the taste is extremely bitter. Some people find that by accepting the flavor and not cringing from it they are able to get past any aversion to eating it. One friend even told me that dried Peyote took on the flavor and consistency of good chocolate. However, those like myself who find the taste intolerable can pulverize the dried buttons and pack them into gelatin capsules.

Uzivaj 8)