Re: [BardonPraxis] Bardon's Alchemical preparations

["Rawn Clark" <rawnclark@...>]

Dear Richard,

>> One of the paragraphs subtlely reveals that Bardon favoured
conducting the fermentation process on the entire herb, not the
distillate of the herb. This confirms the methodology of Beat
Krummenacher, in contrast to the approach taken by other, perhaps
more popular, modern-day alchemists.
I'm not a practicing alchemist, though I do profess to being
fascinated.
Thought I'd mention this in case any members are starting studies
in this area. I haven't read Beat's book yet, but the emails
he's posted elsewhere reveal remarkable insight, quite aside from
his approach apparently matching the same route taken by Bardon
himself. <<

I *highly* recommend Beat's wonderful little book. It distills the
essence of *classical* spagyrics like no other book around. And yes,
Bardon was obviously a classical alchemist who believed in doing things
properly. In the classical approach, an herb is fermented. Thus the
alcohol is produced by the herb itself which produces a result quite
different than when one uses a foreign alcohol to "open" the herb.

My best to you,
:) Rawn Clark
26 July 2004
rawnclark@...
rawn@...
http://www.ABardonCompanion.com
http://groups.yahoo.com/group/BardonPraxis
http://E.webring.com/hub?ring=arionthebardonwe