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Rules for WorkRules for Work

Theory - Rules for the Work in the Alchemical LaboratoryLecturer: Jean DubuisTranslator: Patrice MalzCommentary by Russ House is indicated as [RH: ...](Yves Arbez) We have the Mendeleiev table of elements according to alchemy- and then we will end with the Nicolas Flamel work. It's important to seethe table of Mendeleiev because it's important to understand the Flamel(work), because it's important to understand alchemy by logic. Magic andmathematics are the work of the divine. What's not understandable by logicand common sense in alchemy is not a real path.(Jean) I will try to explain a certain number of conditions necessary torespecting the laboratory in the work to succeed. If you like, in thealchemical work it's a spiritual path that needs much more caution than ina chemistry lab. So I'll try to make a short range of what can be seenthere. First of all alchemical energies are spiritual energies and youmust be cautious that the laboratory is not hostile to these energies. AndI think that it is a good thing to make a washing once a moon of thelaboratory. This laboratory can be on the physical path but you mustconcentrate on the fact that you also clean the psychic part (aspect) ofthe laboratory.In the laboratory, and that's where the key of alchemy stays, is created a

link between the operation and the alchemist. When this link is properlydone the alchemist has direct knowledge of nature, found in no book. Whenyou work in the alchemical lab it's better to have an oratory and to cleanyourself psychically before you begin any physical work. So first put thelab in a good vibration state, and second put the operator in a goodvibration state.And next to this are two kinds of work in the laboratory - say thedelicate ones and the others. For the delicate ones which are those wherethe alchemical life can be endangered, the operator is alone in thelaboratory - nobody can work with him in that case.The maximum would be the couple Nicola and Pernelle, no more. When youwork on sensitive products, when these products are prepared that's whenthey are in the phase of preparation. Because then they are more sensitiveor in intermediate phases we must - according to cases - must see ourproducts do not necessitate incubation, they are put in the oratory (away)

from everybody, nobody can see them. If the products need incubation theyare put in the incubator and only the alchemist opens it. Particularly themercuries are very, very delicate products whatever kingdom they belongto. When you prepare alcohol to make a vegetable mercury above 70alcoholic degrees [RH: that is, 70 percent pure, or 140 proof] only theoperator can touch the alcohol - because you must understand - forinstance the alcohol that will be used for a mercury - if you put aparasitic load in it you will never be able to extract it. The alcohol (inthis case) is only good to wash the dishes. (glassware).When the products are done - for instance when the stone has beenincubated and it's entirely done - it can be exposed to the public, butit's much less delicate. As long as the surroundings are O.K. you can showit to familiars.Q. Did you say the alcohol should be 70 degrees ---- ? [RH: the confusionis in the terminology of 'degree', which means percentage.]A. (Patrice) Yes, about 70 degrees to 100 or 99.9 - I think?When you manipulate the mercuries you can have different types ofvegetable mercuries. But some rules are to be respected. When you want toextract the vegetable mercury the extraction liquid must contain carbon,hydrogen, and oxygen - otherwise the extraction will be dead. For instanceyou can extract the vegetables with alcohol, acetone, acetic acid, hexane,but you cannot extract with (carbon tetrachloride or ethylene?) You cannotextract with these because in these are not the elements that can keep thevegetable life. We spoke about the mineral kingdom. In the mineral kingdomonly the animated mercury allows extractions.We have research on extractions of sulfur by mercuries of the metallic

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Rules for Workkingdoms that are all very dangerous products. When we will have finishedour study on the security on these products we will publish those.You must also be very careful that in the vegetable kingdom the liquidproducts must not touch metal and particularly aluminum. And next to this-- we spoke of it earlier, but I will speak of it again because it's avery delicate problem -- of the loss of the alchemical life. If weconsider a living body from an alchemical point of view, the alchemicallife is kept by the crystalline network. If you crush the product, you donot free life - because the crystalline network is in the atomic state andit's impossible to crush down to the atomic state. When the crystal is inpowder it's just as living as when it was in crystals, it's just anindication. If you melt the crystal, the life is gone, except in certaincases. We will explain now.If you dissolve the crystal in a liquid - the life is gone unless theliquid is a mercury of the (same) kingdom. If the liquid is a mercury ofthe (same) kingdom it takes life and eventually it will be possible totransfer it somewhere else. To illustrate this the ancients say that thetransmutation stone must be wrapped in wax before it's used and it must berapidly dipped in a fusing metal. Then it doesn't melt before it's in themetal and its fusion (occurs) in the middle of the metal - it frees itsenergies there in the metal.When you take a vegetable stone the interest is to take it with a slightly

alcoholic liquid (wine) in order to have it come really fast in yourstomach. The stomach liquids destroy the alcoholic structures of thevegetable stone, and if everything is fine the energy is freed next to thesolar plexus. And that explains its effects.Considering special liquids you must take care of - particularly in thevegetable or acetic acid ways - acetic acid. I don't know where you willgo to in alchemy, but I must tell you two things on this acid and onanother. When you have a commercial acid usually they are obtained bydistilling wood and we don't really know well the nature of life that's init. [RH: Much commercial acetic acid is from wood: pyroligneous acid.]If you want to be certain of the alchemical quality of this acetic acidyou can only extract it (acetic acid) from vinegar, extracted from redwine. There's no need for distilling, the only concentration possible isdone through freezing. It was probably described in the P.O.N. paper (TheStone newsletter) and in the Lessons. A freezing to 25 (degrees) C allows

a very rapid separation of the acetic acid - of the vinegar. Since Iexplained some things from the past, in the ancient texts we don't knowuric acid but there is a difference in the ancient books. The ancientswould say the uric acid is a dead acid. That can be done by yourself veryeasily - when they (ancients) say sea salt acid it's the living acid -we'll show you a sample there and have work with the acid used in thebutter of antimony.Questions?Q. (Question not understood)A. O.K. And we will explain why. Anyway when you're considering thevegetable salt you wish it to be dead. The vegetable salt must be dead,there must be no life in it, so (that) when you put pure life in it - itwon't be contaminated by the ancient life in the salt. You're certain thatthere is no more life in the vegetable salt when there is no more carbonin it.Q. Jean mentioned certain acids that you couldn't use on vegetables and Ididn't get them?A. It wasn't mentioned but it's written down here (handouts) so you canread it from there. O.K. We are a bit late in the program. We hadn't(anticipated) different technical problems. 110 volts a bit slower for thefurnace and the stibnite is too rich and we didn't have the properproportions for the salts. So we are a bit late.So what you have in the general rules of the laboratory (handouts) is morethan what he said here.Send mail to CompanyWebmaster with questions or comments about this website.

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