Search Results

A European phenomenon, the Wild Hunt is a supernatural event crossing several cultures including German, Norse, Roman, French, English and Celtic. The Hunt occurs sporadically, as a tempestuous gathering of gods and legendary creatures. Jump to: German Goddess Frau Holle (Hulda) Roman Goddess Diana (Gr. Artemis) Norse Goddess Frigg (Frigga) It grows into a raging host known in the south of Germany as Wütendes Heer . Among the participants are historical or mythological warriors and heroes, kings, satyrs, centaurs, three, six and eight-legged horses, elves , dwarfs and spirits of all persuasion. In Christian lore, like Hexennacht the Wild Hunt comes to be associated with the Devil. Drude: Germanic Demon of Darkness Sträggele: Witch Hag of the Wild Hunt Witches' Night - Hexennacht The Wild Hunt roars through the skies, led by heroes, gods, goddesses, historical figures Three major goddesses Frau Holle, Diana and Frigg have leadership roles in the Wild Hunt. The goddesses are often cognate in mythology. They're all linked to fertility, women and nature. In Switzerland the hag Sträggele might lead the Hunt. German Goddess Frau Holle Back to Top Frau Holle (Holda, Hulda) is a deity of home, trees, snow, women, spinning and weaving. Equated with Diana of the Romans and Frigg of the Norse, she's a leader of the Wild Hunt . She embodies both dark and light qualities with roles as White Lady and Dark Grandmother. German Nature Folklore - Fruit Trees Hags in German Myth & Folklore Winter Tales - 4 Novellas "Holda, die gütige Beschüzerin" - Holda, the good protectress, Friedrich Wilhelm Heine 1882 Her favored trees are apple and elderberry , and the flowers of these. Like Diana and Frigg she relates to silver . A feminine metal and color, silver's one of the metals of antiquity, representing the moon and moonlight. Frau Holle makes snow by fluffing her bedding out the window from her home in the clouds. She can create a soft downfall or blinding blizzard. She's a kind-hearted goddess but punishment is swift for those who break rules, such as being rude or spinning on a feast day. Silver - Queen of Precious Metals Elderberry Tree: Germanic Nature Lore Agrippina & Son: Poisonous Plots of Rome Good day to stay inside and watch the Yule log burn Frau Holle's feast covers den Zwölften , or the Twelve Days of Yule. Although she's associated with Solstice as a goddess of light, her official feast begins 25 December and goes to Jan 5 or 6, known to practicing Christians and Shakespeare buffs as Twelfth Night. Symbols of Frau Holle include the round shield, spinning wheel or wheel of life; moon, dogs and apples. Leading the wild hunt she often runs with a pack of dogs. A spear represents her warrior aspect. 12 Days of Zagmuk: Chaos & the King Chamois - Alpine Wild Nature & Lore Edelweiss: Alpine Flower of True Love Holda / Hulda / Holle with her hunting hounds In the South of Germany, warrior Hulda's equivalent is Perchta or Wild Berchta. She's often a leader of the Wild Hunt as a terrifying hag goddess. One who beholds her is thought to sink into trance, and upon awakening can predict the yield of the next harvest. As one continues south, Swiss dreadful huntsman der Türst and his witch hag wife Sträggele  race through the skies with a pack of three-legged dogs and a bevy of spectral hunters. People are warned to leave their barn doors open, or the mob will break them down. House Spirits of Germanic Mythology Der Türst: Dread Huntsman & the Wild Hunt Screaming Swiss Spirit: Pfaffenkellnerin Sträggele of the Swiss Wild Hunt Roman Goddess Diana the Huntress Back to Top Diana's origins go back to ancient Greece and Rome. She's a Goddess of the Hunt, both the countryside and wilderness, wild animals, fertility, childbirth and the Moon. Also called Divine Huntress, she's equated with the Greek Artemis. Dogs, deer and apples are sacred to Diana. She shares the sanctity of the apple with Roman Venus, goddess of love, and Frau Holle. Her symbols include the bow and/or arrow, and the crown of the crescent moon. A sacred virgin, Diana is also a fertility goddess. German Harvest Spirits: Roggenhund (Rye Dog) Butzemann, Witches & Nyx - Scare 'em Good   Periwinkle: Magic & Medicine of Europe Dogs are sacred to Diana Women wanting children, or those needing help in childbirth, pray and make offerings to her. In Rome, Diana is also considered protector of lower classes, especially slaves. Diana's tree is cypress or cedar. She often wears the color white. Equated with light, white reflects Diana's status as a divine virgin. Silver is sacred to her as is the moon, both also symbols of Frigg and Frau Holle. In ancient writings she's Diana Lucifera ("light-bearer"). In alchemy Diana means silver or the moon. Roman Empire: Situation 300 AD Apples: Myth, Nature & German Folklore Lucifer, Venus & Anti-Gods of Mythology Deer are creatures of Faerie and sacred to Diana Also in alchemy, Diana's Tree (Latin: Arbor Diana or Dianae ), or the Philosopher's Tree ( Arbor Philosophorum ), is a combination of crystallized silver produced from mercury in a silver nitrate solution. As it grows and forms it seems to be alive. The tree structure of the amalgam, complete with fruit-like shapes on its branches, inspires ancient chemical philosophers to consider the possibility of mineral life. Stones, gems, crystals, rocks and cave formations all grow and change. Lunar Caustic AgNO3: Lapis Infernalis of Alchemy Screaming Swiss Spirit: Pfaffenkellnerin Horse in Dreams - Meaning of Horses Diana's Tree growing in silver nitrate solution Diana is an aspect of a triple goddess, known as Diana triformis. The cosmic triad is composed of Diana, Luna, and Hecate. Luna, a moon goddess, is sister of the sun Sol and the dawn, Aurora. Her crescent moon crown is often applied to Diana. Hecate first appears in writings of 8th century BCE as a goddess of crossroads, night, light, doorways, magic, protection and the Moon. She knows herbs and poisons, She relates to graves, ghosts, necromancy and sorcery. Her name may be based on Heka magic of Egypt. Wolpertinger - German Myths & Folklore Pagan Solstice Fests: Mithras & the Sun German Myth - White Ladies & Changelings Diana with crescent moon crown, bow and arrows - Fountain of Diana (Fontana di Diana), Sicily Diana is also a Goddess of Triads or groups of three. Besides the triple goddess aspect Diana, in earlier times she's part of a divine triad with Egeria the water nymph and Virbius the woodland god. This, and her involvement as one of three women who lead the Wild Hunt, associate her with triangles, triples of triples and number nine. Unlike Holle and Frigg, Diana is by no means a domestic goddess. She speaks to the wild untamed nature in all humans. Bird Woman Elwetritsch: German Folklore Baba Yaga - Slavic Forest Witch Scheele's Green: History's Most Toxic Pigment Diana's vixen takes part in the action in the Lora Ley novella "The Wild Hunt" Norse Goddess Frigg Back to Top Frigg is one of Aesir (Old Gods) of Norse mythology. She belongs to the Vanir group of deities, those relating to fertility, wisdom and prophecy. The Norse have a complex mythology, partly due to the long cold winter nights in the north when the sun barely peeks over the horizon. Stories develop as they are told, enriching the culture of the people. Pretty Poisons: Holly, Yew, Mistletoe Eschenfrau: Wicked Ash Tree Woman Sun Goddesses of World Mythology Frigg Spins the Clouds - from Myths of the Norsemen from the Eddas and Sagas 1909 When the Norse settle up north they bring history and mythology of Denmark with them, and incorporate parts of the existing Sami culture into their religious philosophy as well. German Frau Holle and Danish Hulondermutter relate to the Norse Goddess Frigg . In Norse mythology Frigg is the wife of Odin and mother of ill-fated Baldr. If dedicating an altar or tree to Frigg be careful with mistletoe , as this is the plant who (mistakenly) killed her son, and it's a symbol of motherly grief. Great Women Artists - Käthe Kollwitz Before the Vikings: Nordic Bronze Age Brunhilde: Tragic Germanic Warrior Queen "Mother with Dead Son" 1904 - Käthe Kollwitz Frigg often holds a distaff, a symbol of spinning and women, corresponding with her aspect as a domestic deity. In her warrior phase Frigg unleashes her heavenly powers with the leaders of the Wild Hunt. Clad in plate armor she rides a many-legged steed. Like other Mother Goddess figures she is associated with dogs. Her symbolic animal, however, is the falcon, a bird of the hunt. In battle she carries spear and round shield. Great Advances in Chemistry 1600-1800 Asphodel: Ancient Dye & Medicine Plants Ardent Spirits Alchemy: the Fiery Elixirs of Life Bronze shield According to the 14th century Prose Edda, Frigg dwells in a splendid realm, Fensalir  (Old Norse "Fen Halls"). Four female deities attend her. They are Fulla, who carries Frigg's ashen box, looks after her footwear and shares her secrets Lofn, given permission by Frigg and Odin to arrange unions among men and women Hlín, a protector of those Frigg deems worthy Gná, a messenger sent by Frigg into various worlds to carry out her business Sacrifice of the Male: Temple at Uppsala German Myth & Folklore: Imps A Viking Christmas Yule Goddess of Women, Nature and the Moon In quieter times Frigg is associated with birch and elder trees . She wears a large blue cloak symbolizing the sky, and is also a goddess of the Moon. The English weekday name Friday comes from Old English Frīġedæġ , meaning 'day of Frigg'. Especially in the Germanic countries, a messenger or forerunner appears before the arrival of the Hunt, shouting, "Mitten des Wegs!" meaning "middle of the way". A person should lie in the middle of the road and let the clamor of the raging host pass above. Elp: Bronze Age Militant Cattle Culture Germanic Mythology - Brook Horses Magic: Heka & the Ka in Ancient Egypt Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Green coffee is unroasted coffee. The green seeds or "beans" of the coffee cherry are covered in a whitish mucilage, tucked inside the fruit. As health experts tirelessly seek the next great panacea, green coffee continues to gain popularity. Flavors of Coffee: From Harvest to Homestead Cherish the Chocolate: Sweet Fermentation Apples: Nature, Spirituality & Folklore Green coffee is the seed or bean of the coffee cherry. It can be harvested ripe or unripe. Unlike roasted coffee, green coffee maintains its raw form and has a different chemical profile. It's known for high levels of chlorogenic acid (CGA), a compound purveyed as an aid to weight loss and blood sugar regulation. Chlorogenic acid is an ester of caffeic acid. Caffeic acid is an antioxidant unrelated to caffeine. While we're on the subject, caffeine is less in a cup of green coffee than in roasted coffee. A cup of green coffee contains 20-50 mg of caffeine. A cup of regular coffee contains approximately 100 mg. Brettanomyces: Favorite Artisan Wild Yeast Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Honey Bees (Apidae): Nature & Myth parts of the coffee cherry The amount of caffeine in a cup of coffee is determined by the roasting and brewing. During roasting coffee beans release water, making the caffeine in the beans easily extracted when brewed. In contrast, unroasted or green coffee beans release less caffeine on brewing. However there's more chlorogenic acid in the raw beans, and this is due to the roasting process. Heat can degrade CGA. A report by Blumberg et al shows roasting temperatures inhibit chlorogenic acid precursors, and lower the total extractable CGA concentrations. Raw green coffee beans are considered edible, acidic with pastoral flavors. They can cause digestive problems. They're harder than roast beans and difficult to chew, not having the crispness or browning Maillard effect of roast coffee. Thus they're usually sold as supplements. Isolate Yeast & LAB Strains for Artisan Flavors Krausen (Kräusen): Bubbles of Brewing Success Wild Yeast: Microbes Acting Naturally The Biology of Green Coffee Not surprisingly, green coffee beans come from the coffee plant, primarily Coffea arabica and C. robusta ( Coffea canephora var. robusta ). Beans of C. robusta have lower acidity, more bitterness, and a woody and less fruity flavor compared to C. arabica beans. Vietnam tops the robusta  records, producing over 90% of the world's consumption. Most of it is used for instant coffee. Chlorogenic acid is present in both types of coffee and also in various foods and plants. These include apples , bread, artichokes, betel, burdock, carrots, coffee beans, eggplants, grapes, honeysuckle, kiwi fruit, pears, plums, potatoes, black tea, tobacco leaves, tomatoes and wormwood . Mold Spores: Power Packs of Creation & Purpose Spores & Yeast: Saccharomyces cerevisiae Isolate Lactic Acid Bacteria for Artisan Flavors green coffee beans Chlorogenic acid neutralizes free radicals, unstable atoms which corrupt cells. Neutralization can prevent DNA damage and potentially guard against carcinogenesis. Also called oncogenesis or tumorigenesis, carcinogenesis is the beginning of cancer formation. Free radicals damage cells by lipid peroxidation, causing membrane corruption. They affect protein cross-linking, leading to enzyme inactivation; and DNA breaks, which can cause mutations. CGA is present in higher quantities in green coffee beans than in their roasted counterparts, as the roasting process reduces the levels of this compound. Green coffee also has less caffeine, 25-50% the amount of caffeine as roast coffee. Acetic Acid: Vinegar 🜊 in Ancient Alchemy Song of the Loreley - Lethal Attraction Seven Deadly Diseases of the Renaissance sacked Content of these active components depends on many factors. These include growing conditions of the coffee plant, soil pH and nitrate or ammonia uptake, type of coffee, climate, fermentation by local yeasts and bacteria, and other manufacturing techniques used. The combination of CGA antioxidants and caffeine can affect metabolism and overall health. According to the National Institutes of Health (US) chlorogenic acid lowers blood glucose concentrations and inhibits the metabolic pathways releasing glucose from the liver. Glucose not released from the liver is stored as glycogen, a fat. A buildup of fat causes fatty liver disease. ATP: Nature of Energy & Vital Functions How Lactic Acid Bacteria Make Yogurt Glycolysis: Biochemistry of Holistic Health Organs including liver and pancreas, the producer of insulin to regulate blood sugar The Process of Making Green Coffee Preparing green coffee involves a few distinct steps, differing significantly from the traditional coffee-making process: Selection Quality green coffee beans are sourced, often from specialty coffee farms. Beans are chosen based on their origin, species, and processing method. Coffee cherries are picked only when ripe. Harvest is once a year depending on the region, which can lead to significant variations in availability. Processing uses primarily the dry or wet method, or the honey method which is a combination of the two. In dry method, cherries are sun-dried before removing the outer layers. Wet method includes pulping the cherries, followed by fermentation and washing. Pyruvate (Pyruvic Acid): Key to Life's Energy Pan: Wild Rustic God of Music & Flocks Amazing Legacy of Alexander von Humboldt hand-picking coffee cherries in Vietnam Preparation The dried beans are hulled to remove remaining parchment, and sorted by size and density. They are usually fermented to varying degrees using different methods before the fruit is washed off. Processed, beans are dried to reach an ideal moisture level for long-term storage. To consume, the beans are usually soaked in water to soften them. Some green coffee lovers grind the beans to a fine consistency, while others brew them whole. Kakia: Greek Goddess of Vice & Abominations Red & White Tartar: Wine Salts of Alchemy Shennong Primordial Farmer & Healer Fermenting coffee beans Brewing Green coffee can be brewed like regular coffee. Although the beans are green the coffee has an amber color. The most common brew methods include boiling, steeping or French press. Green coffee is brewed longer than roast to extract maximum chlorogenic acids and flavors. Flavoring Because green coffee is less aromatic and has a more grassy, herbal flavor than roasted coffee, some people add sweeteners or milk to improve the taste. Yeast: Process from Culture to Consumer Butter - Food of Peasants & Barbarians Bronze Age Europe - the Amber Roads sweetener Possible Health Benefits Green coffee has been associated with a variety of possible health benefits marketers love to tout. These include: Weight Loss : One of the most popular claims surrounding green coffee is its ability to promote weight loss. Chlorogenic acid may help control body fat by quickening metabolic rate and inhibiting fat absorption. Antioxidant Properties : The high levels of chlorogenic acid in green coffee may provide significant antioxidant benefits, potentially reducing oxidative stress and inflammation in the body. Blood Sugar Control : Some research indicates green coffee can help regulate blood sugar levels, potentially lowering risk of type 2 diabetes. The number of natural treatments making this claim is immense. Chlorogenic acid is also said to enhance insulin sensitivity and lower glucose absorption. Cognitive Function : The caffeine content, even if lower than roast coffee, might help stimulate the brain and its processes. However for people with anxiety problems, caffeine can exacerbate them. German Romanticism: Nature & Emotion Women of the Wild Hunt: Holle, Diana, Frigg Agrippina & Son: Poisonous Plots of Rome Anxiety wrecks lives One reason for the popularity of green coffee is media manipulation. According to an unsubstantiated study by the Dr. Oz show in 2012, overweight people who consume green coffee extract lose an average of 10% of their body weight over 12 weeks. Thus, if I'm 200 lb, I would expect to lose 20 lb in 12 weeks or 1.6 lb a week. One to two pounds a week is considered ideal weight loss by the Centers for Disease Control & Prevention when attained through healthy diet and exercise . Lindsey Duncan, the show's guest, is fined $9 million by the Federal Trade Commission for making misleading and unsupported claims about green coffee products promoted by the show. Regardless, green coffee sales spike dramatically. Silver - Queen of Precious Metals Amazons - Warrior Women History & Myth Bdellovibrio: Lifestyles of Predatory Bacteria Consumer Protection: Warnings and Considerations Caffeine Sensitivity : People sensitive to caffeine can experience side effects such as jitteriness, mood swings, anxiety or insomnia. Gastrointestinal Issues : Some patients report stomach discomfort or digestive problems with drinking green coffee. The amount of suffering varies exponentially with the amount of coffee consumed. Unregulated Supplements : Many green coffee extract supplements on the market are not yet regulated. Quality and efficiency are not standardized and can vary widely. White Lead Toxic Beauty, Art, Ancient Production Faust: Fact & Fiction German Renaissance Colorful World of Bacteria - Color Producers Consumer Protection: Charges of False Claims A 2011 review finds tentative evidence that green coffee extract promotes weight loss; quality of the evidence is poor. In 2014, a key trial demonstrating benefits is retracted. The study's sponsor, Applied Food Sciences, is fined by the FTC making unfounded weight-loss claims based on the flawed study. Fortune  magazine reports in June 2014 that benefits of consuming green coffee bean extract is largely disproved by studies to date. In May 2014, the FTC charges the Florida-based manufacturers of Pure Green Coffee with deceiving consumers with false weight loss claims. Algae in Glass Houses: Diatomaceous Earth Natural Glass Gemstones: Cataclysmic Fusion Milk into Cheese: Lactic Acid Bacteria (LAB) On June 17, 2014, a U.S. Senate subcommittee holds hearings to discuss weight-loss products and consumer protection .  During the hearings, green coffee extract is cited several times as an example of a "phony" product sold to consumers. A larger 2017 review assesses the effects of chlorogenic acid, the main phenolic compound in green coffee extract. It determines the human studies to date are of poor quality and no conclusions can be drawn from them. It's up to the consumer to be informed and decide. How to Cultivate Green Algae for Science & Health 10 Wise Plants & Herbs for the Elixir of Life Mother of Vinegar & Microbial Life in a Bottle Drug Store Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Honey mead is likened to ambrosia , nectar of the Greek Gods, with qualities of immortality and divine transcendence, beloved by bears and humans. The world's oldest alcoholic brew, mead is made by fermenting honey mixed with water. It's sometimes called hydromel. Lactic Acid Bacteria: Nature to Modern Uses Ambrosia: Divine Nectar & Immortal Gods Grayanotoxins: the Madness of Honey Honeymead can be made in a few days under the kitchen sink, or up to several years aging like wine . Alcoholic beverages date back to the Stone Age. Pottery vessels from northern China c. 7000 BCE are among the earliest evidence of intentional fermenting. Residues show chemical signatures consistent with fermentation of honey, rice, and organic compounds. The pottery jars in the Neolithic village Jiahu, Northern China, reveal a drink of wild grapes, honey and rice, or wine-mead-sake.  It's the oldest record of any alcoholic drink. Ephedra - Oldest Medical Stimulant Herb Song of the Loreley - Lethal Beauty Sugar Beets, Altbier & First Newspaper Honey and Honeycomb Sometimes called honey wine, mead has 3.5% alcohol by volume to over 20%. Brewers add ingredients using herbs or spices to make methaglin, a spiced mead. Brews with added fruit are known as melomel. These variations typically have lower alcohol content. In Europe, signs of honey mead come from residues found in ceramics of the Bell Beaker Culture  (c. 2800 - 1800 BCE). With the rise of pottery and understanding of fermentation as a food process, mead appears more often in the archaeological record. Bell Beaker Culture: Bronze Age Europe Mad Honey - What's the Buzz? After the Ice Age - Neolithic Builders Bell Beaker pottery, also bronze or copper, stone, bone implements Mead can range in alcohol by volume from 3.5% to more than 20% alcohol by volume (ABV). The term "honey wine" is often equated with mead. Honey wine can also refer to wine with honey added. Unless 50% of fermentables come from honey it's not mead. Mead is not always sweet. It can also be dry, off-dry or semi-sweet, with much early and modern experimentation by artisans. Sweet mead can still be high in alcohol. Wild Women and Winter Tales Rhododendron & the Toxic Ambrosia Ninkasi: Beer Goddess Mesopotamia Melomel or fruit honey mead in progress Types of Mead include: Traditional mead: Honey, water, and yeast (up to 14% ABV) Sack mead (Great mead): higher level of alcohol (14 to 18%+ ABV) Hydromel: More water than traditional mead (less than 7.5% ABV   Melomel mead (Fruit mead): Fruit added for flavor Metheglin mead (Spiced mead): Spices added for flavor Pyment / Clarre: Mead fermented with grapes Morat: a blend of honey and mulberries Mulsum: not a true mead: unfermented honey blended with a high-alcohol wine Ancient Grains: Wheat, Barley, Millet, Rice Wine God Liber: Liberty & Liberal Libation Nigella Sativa: Black Seed of Healers From left to right: Cherry Melomel, Traditional Mead and Morat On the Western Steppe in East Europe, the Abri people are known to the ancient Greek writers for the technique of preparing mead from honey. During the Golden Age of Greece, mead is the preferred drink of common folk as well as wealthy. Aristotle (384 - 322 BCE) discusses mead made in Illiria in his Meteorologica  and elsewhere, while Pliny the Elder (23 - 79 CE) called mead militites  in his Naturalis Historia  and differentiated wine sweetened with honey or "honey-wine" from mead. German Folklore - Irrwurz or Mad Root Arcadia - Greek Lands of Ancient Gods Giant Cinnamon Birds of Arabia Honeybees are essential workers in preparation of honey mead's basic ingredient Beekeeping goes back to c. 7800 BCE. The ice age is retreating from c. 10,000 BCE and the Neolithic agrarian revolution is in infancy. Flowers appear on fertile, newly exposed land further north, followed by people and bees. It's the beginning of a beautiful friendship. Traditional mead-making in antiquity is documented by the Spanish naturalist Columella. His record of a recipe for mead appears in De re rustica (On Rural Affairs), c. 60 AD. Take rainwater kept for several years, and mix a sextarius of this water with a [Roman - 330 g (11.6 oz) ] pound of honey. For weaker mead, mix a sextarius of water with nine ounces of honey. The whole is exposed to sun for 40 days then left on a shelf near the fire. If you have no rain water, boil spring water. Stymphalian Birds & Greek Heroics Sinope: Poison, Honey, Greeks & Clay Figs - Food of the Ancient World Wild honey and honey mead are favorites of bears, who love things sweet and fermented The aging of mead is important to sedentary cultures, bringing a higher trade value. Mead is aged 2-3 years. Early mead-makers or nomadic mead-hunters don't have time to wait. They raid wild beehives for succulent honey and wild mead while on the road. In wild bee hives mead is made when rainwater mixes with honey. Yeast may be already present or just floating by. It multiplies and breaks down complex sugars to create consumable mead by fermentation within a few days. This natural process inspires the invention of home-brewed honey mead. Ancient techniques are still used today. Screaming Swiss Spirit: Pfaffenkellnerin German House Spirits: Beer Donkey (Bieresel) Mugwort (Wormwood) Herbal Lore Cheers! Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Lactic acid bacteria (LAB) create delicious flavors and tangy textures in dairy products like cheese, yogurt and fermented milk. These beneficial microbes maintain gastrointestinal (GI) and immune health. Food artisans use diverse strains of bacteria for unique taste and textures. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Isolate Yeast & LAB Strains for Artisan Flavors Krausen (Kräusen): Bubbles of Brewing Success Lactobacillus perocasei helps maintain digestive health Known for their ability to ferment sugars, lactic acid bacteria are used to preserve food and improve flavor in gastronomy. Common genera include Lactobacillus in yogurt production, Streptococcus in cheese making and Lactococcus for buttermilk. These bacteria are non-spore forming and catalase-negative. They thrive in anaerobic or microaerophilic environments. Catalase-negative bacteria might be anaerobes or facultative anaerobes; they exclusively ferment, and don't use oxygen for respiration. How Lactic Acid Bacteria Make Yogurt Lactic Acid Bacteria: Team Players of Fermentation Butter - Food of Peasants & Barbarians yogurt parfaits Step 1: Gather Materials & Ingredients These include: Samples of dairy products  such as yogurt, milk and cheese Nutrient agar plates  MRS agar is ideal for LAB Sterile Dilution Medium : Peptone water or saline solution Sterile inoculating loops or swabs, petri dishes, pipettes Incubator  set at a temperature range of 30-37°C (86-98.6°F), perfect growth temperature for Lactobacillales and other industrious bacteria. pH Meter , optional, for measuring acidity Microscope  for further strain identification MRS agar is short for De Man–Rogosa–Sharpe agar, a selective culture medium to cultivate prosperous proliferation of Lactobacilli for lab study. This agar has a clear brown color. It contains sodium acetate, which suppresses growth of competing bacteria. Other Lactobacillales , like Leuconostoc and Pediococcus , might grow however, for better or worse. Oil-Dwelling Microbes: Bacteria, Yeast & Mold Milk into Cheese: Lactic Acid Bacteria (LAB) Xanthan Gum & Plant Blight: Xanthomonas Campestris Bacillus subtilis on MRS agar Step 2: Preparing Nutrient Agar Plates When samples are collected prepare nutrient agar plates. Using MRS agar is best because it is formulated specifically for LAB growth. Pour the agar into sterile Petri dishes and allow it to set completely. Once solidified, it's ready for inoculation. Step 3: Inoculation Using a sterile inoculating loop or swab, take a small amount from each dairy sample and carefully streak it onto the agar plates. It’s recommended to label each plate according to the sample type (yogurt, milk, cheese) to keep track of progress and microbe behavior. Mold Spores: Power Packs of Creation & Purpose Spores & Yeast: Saccharomyces cerevisiae Foodborne Fungi and Mold: Facts & Dangers Step 4: Incubation After inoculating the plates, set them in the incubator temperature. Check temp to be sure it's between 30-37°C (86-98.6°F). This temperature range is ideal for LAB growth. Now it's time for patience. Leave the plates to incubate for 48 hours. During this period, colonies begin to emerge. Step 5: Identification of LAB Colonies After incubation, closely inspect the agar plates. LAB colonies appear as small and circular. They're creamy white or opaque spots. Silent Destroyers: Microbial Corrosion of Concrete Acid-Producing Bacteria in Sulfuric Acid Creation Women Brewers: Brewing History of Europe temperature maintenance is important To further identify the LAB, take a small sample from each distinct colony and do a Gram stain. Typically, LAB will show up as Gram-positive cocci or rod-shaped bacteria under the microscope. They're too tiny to be seen with the unaided eye. Step 6: Subculturing and Preservation When the desired LAB strains are identified, subculture the keepers. This means transferring a loop or swab of the identified colony into new MRS agar plates for further growth. For long-term preservation, freeze bacterial strains in glycerol stocks at -80°C or store them at -20°C. Strains stored at -80°C can maintain viability for up to 10 years. Glycerin (Glycerol): Darling of Cosmetics, Health & Science ATP: Nature of Energy & Vital Functions Catalase: Unseen Enzymes Essential to Life party on, people! Facts About Lactic Acid Bacteria Health Benefits : LAB are often referred to as probiotics, contributing to gut health and supporting immune function. They can help in the prevention of certain gastrointestinal disorders. Fermentation Process : During fermentation, LAB convert lactose (the sugar found in milk) into lactic acid. This not only preserves the product but also lowers the pH, making it an inhospitable environment for spoilage organisms. Diversity : There are over 100 species of LAB, with each having distinct fermentation profiles. For instance, Lactobacillus bulgaricus  and Streptococcus thermophilus  are commonly used in yogurt production, while Lactococcus lactis  is essential for cheese-making. Cultural Significance : LAB are integral to many traditional dairy products worldwide. For instance, Kefir  from the Caucasus region and Labneh , a strained yogurt popular in the Middle East, have unique flavors attributed to local LAB strains. Verdigris: Creation of a Coveted Blue Green Pigment White Lead Toxic Beauty, Art, Ancient Production Asphodel: Ancient Dye & Medicine Plants labneh yogurt dish Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Yeast strains and lactic acid bacteria (LAB) in artisan baking and beverage production can affect the flavor profile of the product, like home-made cheese, as well as texture such as creaminess of beer foam. Isolating these microbes yields unique tastes and consumer delight. Krausen (Kräusen): Bubbles of Brewing Success Yeast: Process from Culture to Consumer Wild Yeast: Microbes Acting Naturally The world of fermentation is a vibrant one, filled with subtle flavors and aromas from microbes like yeast and bacteria. The secret lies in specific strains of yeast or bacteria used. Isolating these strains from their environment is a critical step in ensuring desired flavors and traits. This guide covers the process of isolating yeast and bacterial strains for artisans, as well as essential practices for hygiene. Cross-contamination can spoil a sample. A microscope isn't strictly necessary but it gives a closer look at these fascinating organisms and their activities. Yeast, for instance, cannot move on its own, but creates chains and hyphae from daughter cells, even elongating its body, to cover distance to food or territory. How Lactic Acid Bacteria Make Yogurt Amazing Yeast: Feeding, Breeding & Biofilms Hildegard von Bingen: Nature, Music & Beer Isolating yeast or bacteria typically starts with collecting samples from environments rich in these microbes. Common sources include: Fermented Products : Like wines, cheeses, or sourdough starters. Natural Elements : Such as flowers, skins of ripe fruits or even soil. A source can be anything from the air in a brewery, the environment of a bakery or a specific food product known for its unique microbial profile. Wild yeasts can often be harvested from the skins of fruits such as grapes and plums, or grains. Women Brewers: Brewing History of Europe Glass & Arts of Ancient Glass Making Sugar Beets, Altbier & First Newspaper barley grains Sample Collection Samples are collected from the chosen environment through various techniques. They include swabbing surfaces, capturing airborne microorganisms using settling plates, or simply scraping the skin of fruit. Naturally, co-occurring microbes will be found in the initial sample. To isolate specific strains, spread the diluted sample onto selective media. The choice of media is crucial, thus using nutrient-rich agar plates specifically designed for yeast growth is recommended. These plates suppress unwanted species while allowing yeast to flourish. Mold Spores: Power Packs of Creation & Purpose Ethyl Alcohol: Science of Solvents & Booze Lactic Acid Bacteria (LAB): Nature to Modern Uses Yeast colonies produce false hyphae, or chains of daughter cells, when expanding or looking for food. Inoculation The collected sample is inoculated onto a selective growth medium favoring the growth of the target strain while inhibiting others. Specific media encourage the growth of Saccharomyces cerevisiae , the yeast in brewing processes, suppressing undesirable bacteria. The commercial medium used to isolate yeasts is YPD medium (Yeast extract Peptone Dextrose in 1:2:2 wt/Vol), with a pH of 6.5. Saccharomyces cerevisiae is also selectively antibacterial. It targets pathogens but has a strong working relationship with lactic acid bacteria (LAB). Incubation The inoculated plates are incubated under controlled conditions, allowing the microorganisms to grow. Different strains may have varying growth requirements, so the temperature, pH, and atmospheric conditions must be monitored and adjusted accordingly. Honey Mead: Most Ancient Ambrosia Oil of Philosophers: Alchemy Health & Beauty Red & White Tartar: Wine Salts of Alchemy Yeast cells budding Colony Selection After incubation, the distinct colonies emerging are examined. A colony is a cluster of microorganisms originating from a single cell to form a genetically uniform group. Morphological traits such as color, shape and size are considered when selecting colonies for further study. Pure Culture Once the colony is chosen, it's time to purify it. Pick a small section of the chosen colony and streak it onto a new agar plate to create a pure culture. This ensures the strain is not contaminated with other microorganisms. After another incubation, the sample should be ready for biochemical testing or fermentation trials. Women Scientists of the Ancient World   Milk into Cheese: Lactic Acid Bacteria (LAB) Xanthan Gum & Plant Blight: Xanthomonas Campestris Thick healthy krausen, a good sign of fermentation, also influences beer flavor Characterization The isolated strain undergoes characterization to confirm its identity and assess its characteristics, such as fermentation capacity and flavor profile. Techniques like genetic sequencing, biochemical tests, and sensory evaluations may be used. Isolating yeast or bacterial strains is necessary for producers who want to craft products with unique flavors and textures, and have a yen for experimentation and creating signature products. The Microscope: Antonie van Leeuwenhoek Spores & Yeast: Saccharomyces cerevisiae Oil-Dwelling Microbes: Bacteria, Yeast, Fungi Different strains can lead to varied outcomes, such as: Alcohol Production : In brewing, specific Saccharomyces cerevisiae strains can produce up to 8-12% alcohol by volume in beer, giving each brew its distinct character. Sourness in Bread : In the world of sourdough bread-making, lactic acid bacteria contribute to the desired tangy flavor, often varying between 0.4% to 1.5% acidity. Carbon dioxide released by yeast creates the airy bread bubbles. Every strain influences biochemical pathways interacting with sugars and other fermentables to ultimately shape the product's flavor. Isolating a particular strain lets artisans leverage these unique characteristics for improved product offerings. Proper documentation throughout the process is important. Detailed notes ensure consistency in future isolations for quality results. Irrwurz or Mad Root: German Folklore Acetic Acid: Vinegar 🜊 in Ancient Alchemy Caterina Sforza: Renaissance Alchemy Importance of Hygiene in the Lab Maintaining proper hygiene in laboratories is crucial to avoid cross-contamination during the isolation of yeast and bacterial strains. The following practices are essential: Sterilization : All tools and equipment, including petri dishes, pipettes, and culture media, must be sterilized before use. Autoclaving is a common method for sterilizing glassware and media. Personal Hygiene : Lab personnel should wear appropriate protective gear, including gloves and lab coats, and follow strict handwashing protocols to minimize the risk of introducing unwanted microbes. Controlled Environment : Working in a clean, controlled environment reduces the chance of airborne contamination. Laminar flow hoods can provide sterile working conditions by filtering out contaminants. Minimized Movement : Reducing unnecessary movement in the lab helps prevent the dispersal of airborne contaminants, which could compromise cultures. Preventing cross-contamination is crucial for isolating pure strains. Good hygiene practices help ensure the integrity of isolated microbes to give accurate results. ATP: Nature of Energy & Vital Functions Lactic Acid Bacteria: Team Players of Fermentation 10 Wise Plants & Herbs for the Elixir of Life creamy yogurt Applications and Examples Isolated yeast and bacterial strains have countless applications. In brewing, different strains of Saccharomyces cerevisiae contribute distinct flavors and aromas, creating a diverse range of beers from hoppy IPAs to rich stouts. The famous Belgian witbier incorporates wild yeast strains like Brettanomyces , adding complex notes of earth and fruitiness. In baking, isolation of specific Saccharomyces strains enhance bread’s texture and flavor, resulting in a light, airy loaf. Brewers and sourdough bakers often cultivate wild yeast and lactic acid bacteria from their environment. This is an ancient practice and produces unique flavors reflecting the characteristics of specific locales and ecosystems. Binary Fission: Speedy Microbe Reproduction Bdellovibrio: Lifestyles of Predatory Bacteria Bacteria & Archaea: Differences & Similarities Introduced by Hildegard von Bingen, hops vary in flavor depending on nutrients & growth conditions Lactic acid bacteria is integral to fermented products like yogurt, kimchi, salami and sauerkraut. Isolating strains like Lactobacillus and Streptococcus thermophilus improves the health benefits, flavors and textures probiotic-rich foods. It's important to monitor all stages of creation. Consistently check incubation plates for signs of contamination. If unexpected growth appears, isolation methods need to be adjusted to improve sterility. Ancient Grains: Wheat, Barley, Millet, Rice Ninkasi: Beer Goddess Mesopotamia Naples Renaissance: Holy Alchemy Mold Fusarium oxysporum, potentially pathogenic in agriculture and ruins artisan creations Interesting Facts About Yeast and Bacteria Diversity of Strains : Research indicates that less than 1% of yeast species are cultivable in laboratory settings. This stark statistic underscores the potential value of isolating unique strains for artisan producers. Historical Significance : Traditional brewing cultures often preserve specific yeast strains as family legacies, passed down through generations to maintain flavor consistency. Health Benefits : Certain strains of lactic acid bacteria, such as Lactobacillus, not only boost flavor but also offer probiotic benefits that support gut health. Isolating yeast and bacterial strains is a rewarding process and can greatly enhance the quality and unique identity of artisan products. Rotten Egg Sulfur Smell: Microbial Processes Silent Destroyers: Microbial Corrosion of Concrete German Romanticism: Nature & Emotion cheers! Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

A biofilm is a living community of microorganisms including bacteria, fungi and algae. Comprising over 80% of all microbial life on Earth, biofilms stick to surfaces in a layer of EPS (extracellular polymeric substances). This protective shield helps them survive tough conditions. Oxidation: Metabolism & Essential Molecular Action Acid-Producing Bacteria in Sulfuric Acid Creation Etch Carnelian Beads Like It's Indus Valley 2500 BCE Biofilms are ubiquitous in nature including in the human body. In regions of human activity biofilms also form on man-made surfaces like pipes, medical devices and swimming pools. Biofilms form on virtually any wet surface. The first description of biofilm is in the 17th century, when Anton Von Leeuwenhoek, inventor of the microscope, sees these microbial aggregates on scrapings of plaque from his teeth. The term 'biofilm' is credited to Bill Costerton in 1978. Biofilms originate on early Earth as a protective strategy for prokaryotes, microbial colonists in challenging conditions. Biofilm structures are present in Earth's ancient fossil records dating back c. 3.25 billion years, when Earth is dominated by vast oceans and volcanic tectonics. Paracelsus: Renegade Renaissance Physician The Alembic: Essential Alchemy Equipment Catalase: Unseen Enzymes Essential to Life Not much life exists on Earth 3.25 billion years ago Biofilms typically safeguard prokaryotic cells by promoting homeostasis and fostering intricate cellular interactions within the biofilm community. They involve both archaea and bacteria. Over 70% of all bacterial infections in humans are caused by biofilms. Conversely they can enhance human health and are ecologically important in nutrient cycling and overall ecosystem stability. The most frequently found bacteria in a biofilm are Pseudomonas aeruginosa , Staphylococcus epidermidis , Escherichia coli , Klebsiella pneumoniae , Proteus mirabilis , Streptococcus viridans , Staphylococcus aureus , and Enterococcus faecalis. Writing in Letters of Gold: Ancient Alchemy Hydrogen Peroxide H2O2 Decomposition Human Methane: Meet the Microbes of Flatulence Staphylococcus aureus biofilm on an indwelling catheter What is a Biofilm? A biofilm is a structured community of microbes. It adheres to a surface and is embedded in a self-produced extracellular matrix. The matrix consists primarily of polysaccharides, proteins, and nucleic acids providing structure for microorganisms within. Organisms in biofilms include bacteria, fungi, algae, protozoa and viruses. One type of biofilm is Mother of Vinegar , a community formed by acetic acid bacteria. It's used by vinegar artisans to start new batches. How is Biofilm Formed? Biofilm formation is a multi-step process that begins with the attachment of free-floating microorganisms to a surface. Initial Attachment : Microorganisms come into contact with a surface (such as rock, metal, glass, or biological tissues) and attach, often due to physical and chemical interactions. Irreversible Attachment : Once attached, cells begin to produce an extracellular polymeric substance (EPS) which encases them and assists in binding to the surface and other cells. Maturation : Over time, the biofilm matures, forming a three-dimensional metropolis, a superstructure of channels for nutrient and waste exchange. Dispersion : Eventually, for example if food source is depleted or populations grow too large, cells may disperse from the biofilm to colonize new surfaces, perpetuating the cycle. Peracetic Acid: Origin, Reactions, Hazards Iron III Acetate - Formula, Production, Use Xanthan Gum & Plant Blight: Xanthomonas Campestris Mother of Vinegar forming in a bottle of vinegar Various microorganisms can form biofilms, including bacteria like Pseudomonas aeruginosa and Streptococcus mutans , as well as yeast and fungi. Once a biofilm is established, microbes grow and reproduce, forming a structured community.  It's common for multiple bacterial species to coexist in the biofilm, interacting to improve their ability to survive. Mature biofilms contain over 100 different microbial species. They enhance nutrient exchange. Communication among them drives processes unseen by humans. Slime layers are not usually biofilms as they don't contribute to structure. Due to its loose and flowing nature, a slime layer does not enforce the cell's rigidity. Although biofilms may contain bacteria that produce a slime layer, this is usually not their primary component. Rotten Egg Sulfur Smell: Microbial Processes Methanogens: Microbes of Methane Production White Lead Toxic Beauty, Art, Ancient Production Slime can be part of the biofilm Distinct microenvironments arise, allowing various microbial species to interact. Influencing factors include nutrient availability, flow conditions, and the physical properties of the surface. Biofilms provide numerous advantages to the microorganisms: Protection from Environmental Stressors : The EPS matrix shields the microorganisms from harsh conditions, including UV radiation, desiccation, and biocides. Nutrient Access : Biofilms can create micro-environments that enhance nutrient availability. Increased Resistance : Biofilms exhibit increased resistance to antibiotics and disinfectants, making infections harder to treat. Enhanced Communication : Microorganisms in biofilms communicate through chemical signaling, coordinating their behaviors in a process known as quorum sensing. Biofilms serve several essential functions for the microorganisms that create them. They offer protection from environmental stresses like dehydration, predators, and antimicrobial substances. The protective matrix allows microorganisms to thrive even in hostile environments. Alchemy: Circulation & the Pelican Phantasy Nitric Acid: Aqua Fortis the Acid Queen Heavy Metals Cadmium, Mercury, Lead, Chromium & Arsenic Taking samples from a salt lake Biofilms enable nutrient sharing and communication among microbial species, or quorum sensing. For instance, when biofilm bacteria sense their population is sufficient, they collectively alter behavior, such as making a coordinated attack on a host during infection. Biofilms are found in diverse environments across the globe: Aquatic Systems : Streams, rivers, and lakes often host biofilms on surfaces like rocks and sediments. Soil : Biofilms contribute to soil health by participating in nutrient cycling. Industrial Settings : Biofilms can form on pipes and machinery, leading to biofouling, which can cause significant economic loss. Natural Ecosystems : They play vital roles in bio-geochemical cycles, supporting diverse food webs. They provide essential nutrients to organisms such as fish and invertebrates. On land, biofilms increase soil health by improving moisture and nutrient retention. Biofilms enhance soil structure and help in water infiltration, reducing soil erosion. The bacteria break down organic materials, releasing important nutrients back into the ecosystem. Isaac Newton: Alchemy & the Occult Alchemy: Science, Philosophy, Magic 3 Great German Artists for Art Lovers Biofilms can help enrich soil Biofilms manifest in different forms depending on the environment and the organisms involved. Some categorization includes: Single-species Biofilm : Composed of a single type of microorganism. Multi-species Biofilm : Contains multiple species that often engage in cooperative interactions. Structured Biofilm : Exhibits complex architecture with distinct layers or zones. Flat Biofilm : Uniform, thin layers that cover surfaces. Microbial Mats : Thick, layered biofilms found in extreme environments such as hot springs or salt marshes. Arsenic Trioxide: Paint Pigment & Pesticide Best Mortar & Pestles for Artists, Chefs, Scientists Lactic Acid Bacteria: Nature to Modern Uses Hot Springs Biofilms can be also be categorized based on their composition, structure, and environmental context. The primary types include: Environmental Biofilms : These are natural biofilms found in water bodies, soils, and sediments, contributing significantly to ecosystem health. Medical Biofilms : These biofilms form on medical devices such as catheters and implants. They can cause chronic infections, posing major challenges in healthcare due to their resistance to antibiotics. Industrial Biofilms : In industrial settings, biofilms can lead to issues like pipeline corrosion, which accounts for approximately 20% of maintenance costs. They can also be beneficial in bioremediation and wastewater treatment. Extreme Environment Biofilms : Some biofilms thrive in harsh conditions, such as high temperatures or salinity. The Unseen World: Protozoans in Nature Mother of Vinegar & Microbial Life in a Bottle Secrets of Xanthan Gum for Artists & Chefs Biofilms can hasten corrosion Biofilms in the Human Body Biofilms are present in various parts of the human body and important to health, creating and fighting disease. Common examples include: Dental Plaque : This familiar biofilm forms on teeth, containing bacteria who cause cavities and gum disease. Medical Devices : Biofilms can develop on catheters, prosthetics, and other medical devices, complicating treatment and leading to chronic infections. Intestinal Microbiome : The intestines harbor biofilms active in digestion and immune response. Diseases such as sinusitis, cystic fibrosis, and certain types of endocarditis are linked to biofilm-forming bacteria. On a positive note, biofilms can be beneficial, maintaining a balanced microbiota, supporting immune functions, and promoting digestive health. Separatory Funnel: Alchemy Lab Equipment Digestion & Horse Manure: Alchemy Process Vinegar Eels: Life Cycle & Survival in Vinegar Dental Cleaning to Remove Plaque Facts About Biofilm Pervasiveness : Biofilms can be found almost everywhere—nearly all surfaces in contact with water can harbor biofilms. Antibiotic Resistance : Bacteria in biofilms are about1000x more resistant to antibiotics than their free-floating counterparts. Ecological Role : Biofilms are crucial to nutrient cycling in natural ecosystems; they help break down organic materials. Bioremediation : Certain biofilms can be harnessed to degrade pollutants in contaminated environments, making them valuable in environmental cleanup efforts. Scientists study microorganisms’ natural abilities to clean pollutants Research : Scientists continue to study biofilms to better understand their complex interactions and devise strategies to manage biofilm-related issues in health and industry. Biodiversity : A single biofilm can house hundreds of different microbial species, reflecting the complexity of life forms. Industrial Impact : Biofilm formation accounts for billions in financial losses yearly due to corrosion and biofouling in industries. Biofilm Disruption Strategies : New biotechnological methods, such as enzyme treatments, are researched to disrupt biofilm formation, improving treatment outcomes for infections. Alchemy & Heat: Decomposition of Horse Manure Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Poison Pigments of Painters: Renaissance Don't hate me because I'm microbial ... Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Myrtle, Rose, Scammory and Flowers of Brass are four infused wines used medicinally in the ancient world. Infused wine in medicine often begins with wine already made. Ingredients such as berries, roots, herbs and even metals are added. The wine is then further processed. Elixir Vitae: Giambattista della Porta Theriac: Miracle Snake Venom Potion Alchemy: Science, Philosophy, Magic Mulled Wine a type of infused wine These recipes come from Pedanius Dioscorides (c. 40 - 90 AD), Greek physician and father of pharmacology. A physician in the army of Nero, he also travels the Mediterranean and Near East to collect medical wisdom. His detailed and comprehensive work De Materia Medica documents natural medicines and their uses. Dioscorides has immense influence in the world of medicine in the ancient and medieval periods. Some of his concepts and recipes are still used today. Hair Loss: 9 Natural Cures of Physician Dioscorides The Great Library of Alexandria House of Wisdom: Medieval Scholarship in Baghdad Pages of De Materia Medica translated to Arabic 1. OINOS MURTITES Myreum: Myrtle Wine "Myrteum is made as follows. Take black overripe myrtle berries, beat them, squeeze out the juice with a press and put it in a jar. Some also boil it away to two thirds; and some set the berries out in the sun first. Sweet Wormwood: Malaria Miracle Cure Elderberry Tree: Germanic Nature Lore Astrology & Astronomy Ancient Origins Myrtle Myrtus communis botanical drawing "Dry them and mix three half pints water and an equal amount of old wine to two pints of them pounded; then strain it out and put it in jars. It is excessively astringent, good for the stomach, effective for a flowing stomach and intestines; also for ulcers within, and excessive discharges. As dye it makes the hair on the head black." Myrtle: physician Galen (c. 129 - 216 AD): "The Greeks call this fruit the myrtle. Like the juniper berry it provides no nourishment, but its power is the complete opposite. For it is considerably astringent, so it checks the bowels. In its power of cooling, although not in proportion to its astringency, because it contains not only astringency, but also an admixture of some bitterness. Four Humors & Medical Stagnation Alkahest: Panacea & Solvent Alchemy Spagyria: Botanical Science of Alchemy Myrtle Berries "It is a trait common to all foods with a marked medicinal quality that when they lose this power through boiling, baking or soaking, they afford hardly any nourishment the body, whereas to begin with they give absolutely no nourishment. The same thing happens with onions and leeks." Galen dominates medicine for almost two thousand years with his advocation of the Four Humors, based on the work of Hippocrates. Renaissance physician Paracelsus condemns this approach and even burns his books, but the Humors prevail into the 19th century. 2. SKAMMONITES Convolvulus scammonia (Scammony) Wine Natural Health: Paracelsus & Hermetic Principles Spiritual Alchemy: Process & Philosophy Chrysopoeia - Turning Lead into Gold Convolvulus scammonia - Scammony "The root of scammony is dug up at the time of harvest, then pounded finely and bound in a linen cloth. Throw fifteen teaspoons of it into six pints of must for thirty days. It purges the bowels, expelling bile and phlegm." The term 'must' comes from Latin vinum mustum , meaning 'young wine'. Must is the name given to the freshly pressed grape juice, containing skins and stems of the grapes. It's the first step in winemaking after grapes are harvested from the vine. Wild Yeast: Microbes Acting Naturally Vinegar Cures of Physician Dioscorides Mulberry Tree (Morus): Uses, Folklore & Myth Wild yeast grows on grapes ready to harvest. Many wine makers use it as a fermentation starter. 3. CHALKOU ANTHOS Flowers of Brass "The flowers of brass, which some of the ancients called psegma (shavings) are best if very brittle and very red when crushed finely; and like millet in size — small, heavy and mildly glittering — and besides, not containing any dust of brass with which it is counterfeited." Brass is an alloy of copper and zinc, both minerals necessary for life, and both often used in metal dyeing. Accidentally discovered c. 500 BCE, b rass is prized in Europe for casting or decoration. The Greeks know brass as ' oreichalcos ', brilliant white copper. Wine God Liber: Liberty & Liberal Libation The Anxious Victorian - Mental Health German Folklore - Irrwurz or Mad Root Brass Bowls create healing vibrations "The powder spreading out when crushed by the teeth allows one to discern it. It is made as follows: "When the brass melted in metallic furnaces runs through the colanders of the adjoining pipes into the receptacles, those who supervise take away the scum, and pour on the purest water to cool it. "The previously mentioned flower of brass is 'spit out' as a result of this sudden thickening and hardening. Flower of brass is therapeutic for the bowels, represses abnormal growths, and wears off those things that darken the sight of the eyes as it is excessively biting. Ancient Egypt Remedies: Ebers Papyrus Natron - Ancient Embalming & Household Salts Tooth Worms of Ancient Mesopotamia "If forty grains are given it extracts thick fluids. It consumes abnormal growths of flesh in the nostrils, and with wine it represses pustules on the perineum. White flowers of brass are blown into the ears through a pipe for deafness that has lasted a long time. It is beaten finely and applied with honey to repress the tonsils and uvula." Metals such as silver, gold, zinc and copper are often taken as medicines even today. Leaves of silver and gold are used in cuisine. Pill of Immortality: Chinese Alchemy Silver - Queen of Precious Metals Butter - Food of Peasants & Barbarians 4. OINOS RODITES Rose Wine " Redites is made as follows. Bind one pound of roses — that were dried and pounded — in a linen cloth and put it into eight pints of must [grape pulp]. After three months strain it, put it in other jars and put it away. It is good for those without fever, for digestion of the stomach and its disorders (taken as a drink after meat), as well as for moist bowels and dysentery. It is also made with the juice of roses and honey mixed together and this is called rhodomeli . It is good for roughness in the throat. Herbs & Natural Remedies - Ancient Egypt Alchemy: How to Make Rosaceum Oil Mad Honey - What's the Buzz? In the ancient world the ingredients and processing of wine infusions are often kept secret and like wine itself, can be unique to their places of origin. Bitters, often taken for digestion and health in Europe, are a type of infused wine, as is the snake wine of the East. Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

In microbiology the bacterium Xanthomonas campestris can be a gift from nature or a scourge of plants. Tiny but mighty, these micro-organisms cause plant blight but are also significant in making xanthan gum, a ubiquitous emulsifier in food, art, cosmetics and medicine. 10 Ancient Spices of Trade, Health & Beauty Lactic Acid Bacteria: Nature to Modern Uses Microbial Alchemy: Fermentation, Digestion, Putrefaction Xanthomonas campestris in a petri dish About Xanthomonas campestris Xanthomonas campestris is a gram-negative bacterium of the family Xanthomonadaceae . It is rod-shaped, motile, and known for its pathogenicity in plants. This bacterium is notorious for causing blight and disease. It's been isolated from various plants world-wide. Extremely adaptable, Xanthomonas campestris  is a plague to gardeners, invading plants especially of the Brassicaceae or Cruciferae (mustard and cabbage) families. Its discovery dates back to the early 20th century. Binary Fission: Speedy Microbe Reproduction Amazing Yeast: Feeding, Breeding & Biofilms Difference Between Gram-Positive & Gram-Negative Bacteria Xanthomonas campestris infection Xanthomonas campestris  lives in soil and water, where it survives in a saprophytic form, obtaining food by absorbing dissolved organic material. This bacterium can be found in diverse environments, including agricultural fields, gardens, and natural ecosystems. While acting an agent of chaos on one side, Xanthomonas campestris  is also the source of creation. Its activities lead to production of xanthan gum, a polysaccharide widely used in the food and pharmaceutical industries. Flowers of Sulfur (Brimstone): Creation & Uses Oil of Philosophers: Alchemy Health & Beauty White Pigments of Ancient Artisans Xanthan gum is used in dressings, soft drinks, meats, dairy products Xanthomonas comes from the Greek ξανθός xanthós meaning "blond". The primary route of transmission for Xanthomonas campestris is through seeds, which are also the source of inoculum. Inoculum is the group of microorganisms released into the fermentation medium. Creation of Xanthan Gum A fermentation medium is a nutrient rich broth beloved by the bacterium. It usually contains sources of carbon, nitrogen, minerals, and some growth factors, such as essential amino acids and vitamins. This raises happy healthy bacteria. Krausen (Kräusen): Bubbles of Brewing Success Yeast: Process from Culture to Consumer Wild Yeast: Microbes Acting Naturally Whee! Xanthan gum is prized for its thickening, stabilizing, and emulsifying properties. The fermentation process using Xanthomonas campestris has made it a commercially valuable microorganism. Steps in Xanthan Gum Production The production of xanthan gum can be broken down into the following steps: Preparation and Inoculation : A pure culture of Xanthomonas campestris is grown in a nutrient-rich broth that contains carbohydrates (usually glucose or other sugars) as the primary carbon source. Sterile conditions are maintained to prevent contamination. Fermentation : The inoculated broth is transferred to a fermenter, where it is kept under controlled conditions of temperature, pH, and aeration. During fermentation, the bacteria metabolize the sugars, leading to the production of xanthan gum. Polysaccharide Synthesis : Inside the bacterial cells, during the growth phase, Xanthomonas campestris synthesizes xanthan gum from activated sugar substrates such as glucose through the action of specific enzymes (e.g., glucosyltransferases). The structure consists of a repeating unit composed of D-glucose, D-mannose, and D-glucuronic acid. Extraction and Purification : Once fermentation is complete, xanthan gum is precipitated from the broth by adding isopropanol or ethanol. The precipitated gum is then washed, dried, and ground into a powder to obtain the final product. Quality Control : The xanthan gum undergoes quality testing to ensure it meets the required standards for its intended applications. Living Metals & Genders in Ancient Alchemy 10 Wise Plants & Herbs for the Elixir of Life Nicolas Flamel: Creation of an Alchemy Legend Xanthan Gum - the final product Black Rot of Crucifers Xanthomonas campestris  is responsible for several diseases in plants, the most notable being black rot of crucifers, which affects crops like cabbage, broccoli, and cauliflower. The bacterium infects plants through natural openings, such as stomata and wounds. Symptoms include yellowing of leaves, blackening of veins, lesions, and ultimately plant death. This little opportunists waste no time. The spread of Xanthomonas campestris  can be quick, especially under warm and humid conditions. Secrets of Elemental Carbon Soot & Lampblack: Beauty, Art and Medicine Carbon Steel: Origins, Composition & Uses Disease Development in Plants The disease process caused by Xanthomonas campestris can be outlined as follows: Entry : The bacteria enter the host plant through natural openings like stomata or through mechanical injuries. They can also be transmitted via contaminated seeds or tools. Colonization : Once inside, Xanthomonas campestris colonizes the plant tissues, particularly the vascular system, where it multiplies rapidly. The bacteria produce cell-wall-degrading enzymes that help in breaching the plant's defense mechanisms. Toxin Production : The bacterium secretes various phytotoxins and polysaccharides that contribute to pathogenesis. These substances enable the bacteria to thrive within the plant and induce disease symptoms. Symptom Development : As the bacteria proliferate, they cause disturbances in normal physiological functions. Symptoms such as chlorosis (yellowing of leaves), necrosis (death of tissue), and wilting appear as a result of bacterial spread and the resultant plant stress. Spread : The bacteria can spread from infected plants to healthy ones through wind, rain, and insect activity. They can also persist in the environment, reinfecting crops in subsequent seasons. Antimony (Stibnite, Kohl) Ancient Metal of Science & Beauty Best Mortar & Pestles for Artists, Chefs, Scientists Amethyst - Divine Purple Quartz Gemstone Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Mold (mould) is a multi-faceted entity, with properties from food enrichment to serious health hazards. Central to survival of mold are spores, the tiny reproductive units of this remarkable organism. Mold is a type of fungus, which emerges on Earth c.1.5 billion years ago. Spores & Yeast: Saccharomyces cerevisiae Krausen (Kräusen): Bubbles of Brewing Success Foodborne Fungi and Mold: Facts & Dangers Garden of Mold on an orange The biology behind mold and its spores reveals a complex and vital presence in ecosystems and health. The dust-like, colored look of molds results from the creation of spores containing fungal secondary metabolites. Spores are dispersal units for the fungi. Mold spores are often microscopic, measuring between 2 to 10 micrometers in diameter, making them nearly invisible without magnification. Millions of spores together are visible. Molds can survive temperatures ranging from -20°C to 70°C. The spores stay dormant for years until they find good growth conditions. Aspergillus Flavus Mold: Origins, Behavior, Dangers Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Yeast & Mold: Ancient Fungi, Modern World microfungi and spores The Average Mold Spore A mold spore is a reproductive unit of fungi, typically consisting of several components that allow it to survive and proliferate. Structurally, a mold spore is composed of: Cell Wall The outer layer provides protection and is primarily made of chitin and glucans. This structure is resilient, enabling spores to withstand harsh environmental conditions. Cytoplasm This gel-like substance contains the cell's organelles and is where metabolic processes occur. It's important to the growth and reproduction of the spore. Yeast: Process from Culture to Consumer Ethyl Alcohol: Science of Solvents & Booze Glycolysis: Biochemistry of Holistic Health spore head of Aspergillus niger Organelles These include ribosomes for protein synthesis and mitochondria for energy production. An organelle is an interior cell structure used for one or more specific functions. Nucleus  A nucleus, as related to genomics, is a membrane-enclosed organelle. It contains the chromosomes. The control center of the spore, it stores the genetic material (DNA), directing the development and vital functions of the mold. Stored Nutrients Mold spores often contain reserves of carbohydrates and proteins to fuel germination and growth in new environments. Nitrogen Fixation & Evolution of Plant Life Microfungi: Mysterious Web of Life & Death Lactic Acid Bacteria: Nature to Modern Uses How Mold Makes Spores Sporulation, the process through which mold spores are formed, is a fascinating biological phenomenon. It occurs as normal mold reproduction or under various environmental pressures, especially when resources are limited. Mold is an efficient organism. The process of spore production varies among different types of molds but usually involves one of two main methods: asexual reproduction and sexual reproduction. Mother of Vinegar & Microbial Life in a Bottle Cupriavidus metallidurans : Metal Eating Gold Making Bacterium Fermentation: Yeast & the Active Microworld Penicillium sp. Asexual Reproduction The most common method of spore formation in molds is asexual reproduction, a normal part of fungal existence. As well, when nutrients are scarce or conditions become unfavorable, the mold's mycelium detects these changes and triggers sporulation. Hyphal Growth Mold starts as a single spore. It germinates and forms hyphae. These filamentous structures grow and spread out. Spore Formation As hyphae mature, specialized structures called conidiophores or sporangia develop, depending on the mold type. These structures produce spores. Conidia grow at the tips of hyphae, while sporangiospores are formed within a sac-like structure. Amazing Yeast: Feeding, Breeding & Biofilms Red & White Tartar: Wine Salts of Alchemy Women Scientists of the Ancient World   By the time black mold appears it's already prolific inside walls and other hidden spaces In the latter case, mycelium begins forming sporangia, specialized sacs for developing spores. Inside the sporangia, cells divide to create individual spores. As spores develop, they accumulate nutrients and genetic material. Eventually the sporangia burst, releasing the spores. Release Once mature, the spores are expelled into the environment. Wind, water, and animals can disperse them over large distances to colonize substrates. Spores land on new surfaces and germinate when conditions are right. Fungal Biofilms: Ecology of Biofilm-Producing Molds & Yeasts Glycerin (Glycerol): Darling of Cosmetics, Health & Science Secret Lives of Sulfuric Acid-Eating Bacteria Sexual Reproduction In some conditions, molds can also reproduce sexually. The fusion of specialized hyphae from different mating types, results in formation of spores through a more complex cycle. This method enhances genetic diversity. Mold Allergies Molds are frequently found both indoors and outdoors, but only specific types trigger allergies. An allergy to one mold type doesn't imply allergy to others. Common molds causing allergies include Alternaria, Aspergillus, Cladosporium, and Penicillium. While symptoms can vary, those frequently observed in people exposed to mold and spores indoors include nasal and sinus congestion, eye irritation such as itchy, red, watery eyes; wheezing and difficulty breathing. The Microscope: Antonie van Leeuwenhoek B. Linens  Bacterium: Big Cheese of B.O. Colorful World of Bacteria - Color Producers Penicillium , a familiar spore producer. Spores will soon colonize the other 2 oranges. Mold Habitat and Nourishment Mold spores can be found in nearly every room of every building. Typical mold spore count in a room ranges from 200 to 500 spores. It is considered normal and safe at between 1 and 1500 mold spores in a room, provided there are no visible mold colonies or water damage. Mold grows on organic materials it can digest, from fruit to drywall. It secretes digestive enzymes to break food down into simple, easy to absorb substances. Mold may excrete liquids or gas, in very low concentrations. Bad Mold vs Good Mold Pathogenic Molds: Species like Aspergillus , Penicillium , and Stachybotrys (often called "black mold") can cause health issues, including allergic reactions, respiratory problems, and toxic effects. They thrive in damp, poorly ventilated spaces and can contaminate food and indoor environments. Stachybotrys chartarum , commonly referred to as black mold, can produce mycotoxins linked to respiratory problems and allergic reactions. Buildings with moisture problems can harbor large colonies of black mold. Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans Great Advances in Chemistry 1600-1800 Prokaryotes & Eukaryotes: Life Forms on Earth common bread mold Rhizopus stolonifer Beneficial Molds: Certain molds are important to food production and environmental health. Penicillium chrysogenum  is noted for producing penicillin, a vital antibiotic discovered in the 1920s. Aspergillus oryzae is used in fermentation of products like soy sauce. This mold contributes to a global market worth over $25 billion annually. Decomposers : Molds break down organic matter in ecosystems, transforming them to enrich soil formation and fertility. Killer Yeast: Assassins of the Microworld GI Yeast Hunter: Bacteroides thetaiotomicron 4 Infused Wines of Ancient Medicine fertile soil Facts About Mold Spores Longevity : Mold spores are incredibly resilient, capable of surviving extreme temperatures, droughts, and even radiation. Mold spores can be dormant for decades. Viable mold spores found in amber are over 100 million years old. Microscopic Marvels : Mold spores are tiny, typically ranging from 1 to 100 micrometers in size, making them nearly invisible to the naked eye. Diversity : There are thousands of mold species, each with unique properties and spore structures. For example, Aspergillus species produce asexual spores known as conidia, while Rhizopus species produce sporangiospores. Spores in the Air : Mold spores are ubiquitous in the environment, and it’s estimated that millions of spores can be found in just a cubic meter of air, contributing to both natural ecosystems and indoor air quality. Ecosystems : Mold helps decompose organic matter, recycling nutrients in ecosystems. Molds break down or metabolize dead plants and animals, enhancing soil quality and agricultural prosperity from home gardens or potted plants to industrial production. Microbial Interactions : Mold spores often coexist with bacteria, forming complex relationships that impact ecosystem health. Bacteria around mold can influence spore germination and competition for resources. A mold spore contains the elements of creation, and its purpose or intent. It's a microscopic package of life, even if the results aren't always pretty. Methanogens: Microbes of Methane Production Bacteria & Archaea: Differences & Similarities Scheele's Green: History's Most Toxic Pigment molds compete for resources and living space, creating an array of colors (and smells) Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Anna Maria Zieglerin (1550 - 1575) is a German alchemist accused of murder, attempted poisoning and intent to burglarize. At her trial, Zieglerin claims she doesn't menstruate, is more pious than others and wants to be like the angels. She's convicted and burned alive. John Dee - Talking to Angels Anima Mundi: Soul of the World Alchemy, Demons & the Roman Inquisition Anna Maria Zieglerin (1550 - 1575) German Renaissance Alchemist Anna Zieglerin uses her life story to gain interest and position at court. According to Anna, she's born prematurely and swathed in a woman's skin anointed with balsam, where she is kept for twelve weeks until her body is mature. When Anna is fourteen, her mother tries to marry her to Nikolaus von Hamdorff, a minor noble, but she refuses. Enraged by her rejection, he rapes and impregnates her. Anna conceals the pregnancy, gives birth in secret and throws the baby into the river. Rosicrucianism in the Renaissance Panacea: Goddess of Universal Health Complexes: Psychology of the Psyche When she's sixteen, she marries a nobleman who perishes in an accident nine weeks later. On arriving at the court in Gotha, Thuringia, her brother forces her to marry the court jester, Heinrich Schombach. It is here she and her husband encounter the alchemist Philipp Sömmering, who calls himself Therocyclus. During the siege of Gotha in 1567, Zieglerin, Schombach, and Sömmering flee together to Eschwege in Hesse. Alchemy and the Art of Gold-Making Collective Unconscious: Seeking the Whole Cleopatra the Alchemist of Alexandria   Schloss Wulfenbuttel 1654 Matthäus Merian copperplate engraving By 1571, they manage to secure patronage at the court of Duke Julius of Braunschweig-Wolfenbüttel in Lower Saxony. Sömmering partners with Schombach, and invites Anna to be his assistant. Although barely twenty-one she's already familiar with alchemical skills from time at various courts. The Duke gives the trio the task of finding the Philosopher's Stone to produce gold and precious gems. Ruby, Rubies: Passion, Blood and Fire Soul Perspectives: Pythagoras, Socrates, Plato Asclepius: Greek Medicine Snake God Ruby crystal At this time the Stone is considered to be red, possibly due to the alchemical rubedo or redness stage, popular during the Renaissance. Rubedo marks the completion phase of the alchemical work. Anna collaborates with Sömmering, but also has her own laboratory with at least one assistant. In a letter dated September 1573, Zieglerin details her ongoing projects, including the creation of the Philosopher's Stone, to Duke Julius. Colors of Alchemy: Rubedo Magnum Opus Writing Inside Eggs Italian Renaissance Roger Bacon: Medieval Science & Alchemy Quill with Silver Swan Ink Bottle "Your princely grace," she writes, "... I am sending you this small lump; the greatest little stone [i.e., the philosophers' stone] I have set again in the wine so it does not entirely dissolve into the air ... in a short time I want to show Your Princely Grace something greater ... Tonight with the help of God in heaven we want to begin the two pounds of quicksilver." She also publishes a twenty-page booklet in 1573 titled " Concerning the Noble and Precious Art of Alcamia ," focusing on practical alchemy. Much of her work from Wolfenbüttel has survived, either through her own records or those, slightly skewed, of her trial. Four Humors & Medical Stagnation Natural Health: Paracelsus & Hermetic Principles Spagyria: Botanical Science of Alchemy Zieglerin creates an oil she calls "Lion's Blood," with various applications in gemstone crafting, medicine production, and potentially in the creation of the Philosopher's Stone. She outlines two techniques for crafting the Stone. One involves the transformation of materials into a red oil, and the other requires merging two distinct stones to form the Philosopher's Stone. Like her contemporaries, Anna intertwines elements of Christianity in her alchemical pursuits. She anticipates a terrible apocalypse. Alkahest: Panacea & Solvent Alchemy The dark side of progress, a sense of doom pervades intellectual circles. Anna believes alchemy and her oil can bridge the gap between natural and supernatural. In a departure from her peers, Zieglerin aims to create human life through her alchemical endeavors. She asserts her Lion’s Blood oil will accelerate gestation and create mature fetuses after four to six weeks in the womb. Zieglerin writes: "If you want to beget a child, then take nine drops of the above-mentioned oil for three days, one after the other, evenings and mornings. Also give your wife the same ... But when [she] is pregnant with the child, then give her once a day no more than three drops of the oil." Medieval Alchemy: Jean de Roquetaillade Zodiac, Astrology & Jungian Psychology Quintessence: Elemental Life Force These children are considered to live forever and never get sick. To give herself credibility as an alchemist when she enters the court of Duke Julius, she creates the fictional Count Carl von Oettingen. She claims he's the son of famous physician and alchemist Paracelsus , giving Count Carl a prestigious alchemical heritage. According to her husband Heinrich: " ... [Anna] also professed the Count could create a child with her every month, and if a child lay in its mother's body for six weeks or less, it was supposed to be finished and would be raised further by the Count with the tincture; and from such children would arise a new world." Natural Health: Paracelsus & Hermetic Principles Anqi Sheng & the Elixir of Immortality Mandalas: Psychology & Art Therapy The children would grow up faster than others; they were supposed to be female and not burdened with the flow "... and if the thing with Adam had not happened, they could well have lived forever, but now they will become as old as Methusalem and other patriarchs." Talk of Count Carl draws the attention of Duke Julius and Sömmering. Zieglerin tells people she learns everything she knows from Count Carl, and it's he who is performing many of the alchemic works. Archetypes - Personality & the Persona Alchemy: Science, Philosophy, Magic Active Imagination: Creative Therapy Count Carl has apparently given her a powder to turn lead into gold. Anna Zieglerin and Count Carl are intended, according to her, to have many of the aforementioned Lion’s Blood children. Zieglerin fully believes her story and continues to tell the tale of the mysterious Count during her trial. From the standpoint of modern medicine, she may have suffered schizophrenia or other psychotic disorder. Continued emotional stress can affect menstruation. Menstrual psychosis is another condition associated with periods. Onset is sudden and acute, characterized by confusion, stupor and mutism (unable to speak due to anxiety), delusions, hallucinations, or a manic syndrome lasting a brief time, with full recovery. Mandalas: Psychology & Art Therapy Alchemy: Mercurius & the Dragon Unus Mundus One World: Psychology When Zieglerin, Sömmering and Schombach cannot provide the Duke with the Philosopher’s Stone, Duke Julius demands they repay the 2000 talers he's already given them. Sömmering flees, incriminating the others and leading to their arrest. The three are put on trial in 1574 for "multiple crimes." These include murder of a courier, attempted poisoning of Duchess Hedwig and copying keys to the Duke’s chambers with intent to steal papers. Fortune Telling - The Mystic Victorian Destiny & Death: Fate in the Ancient World Ambrosia: Divine Nectar & Immortal Gods It's theorized their real crime is being unable to produce the Philosopher’s Stone, and their failed attempts at covering up the fact. Sömmering's reputation as a charlatan and fraud catches up to him. The three are tortured and all eventually confess to the crimes. Sömmering and Schombach are both burned and flayed repeatedly with hot tongs, and then quartered alive. Zieglerin’s skin is pinched off, and she is burned alive while strapped to an iron stool. Naples Renaissance: Holy Alchemy Psychology: Understanding Archetypes Fairy Rings, Moon & Nature Magic Sylvia Rose Books Over a century ago A. Rhamm, the only historian to examine the trial and material in detail, mentions Anna in his 1883 book as a seductress. He claims her bizarre ideas lead her colleague Philipp astray: "No less with her promises than with her affable personality, she managed to drag poor Philipp deeper and deeper into her net until he saw that he was caught in her strings and, too late, realized he was a con man who himself had been conned." Calcination Process: Alchemy at High Heat Galena: Silver Lead Ore of Metallurgy Zodiac Alchemy - Metals & Planets Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Rosaceum or rosaceum oil is used in alchemical recipes for coloring gold or gems, and also has medicinal properties found in texts such as those of ancient Greek physician Dioscorides. As its name suggests, rosaceum is made partly with roses. Vitriol in Alchemy: Caustic Compounds Women of Alchemy: Anna Maria Zieglerin Anima Mundi: Soul of the World Rosa, Rosa sylvestris, Rosa rubra, Rosa gallica Common Rose, French Rose, Oil of Roses This ancient recipe comes from Dioscorides (c. 40 - 90 AD), a physician and surgeon in the army of Nero. He studies medicine at Alexandria , a pioneering city in medicine, anatomy, alchemy and glass-making ; and Tarsus, a major center of knowledge in south Anatolia. Alchemists of Ancient Alexandria Vinegar Cures of Physician Dioscorides Rosicrucians: Order of the Golden & Rosy Cross De medica materia, Byzantine edition 15th century Rosaceum oil is made as follows. "Take five pounds eight ounces of juncus odoratus (1) and twenty pounds five ounces of oil; bruise the juncus and steep it in water, then boil it, stirring it up and down. Strain it out into the twenty pounds five ounces of oil, put a thousand counted dry rose petals into it." (1) Juncus odoratus is a marsh or sea reed. Use the flower, the reeds and the root. This plant grows in Libya, Arabia and Nabataea (Petra / Syrian Desert). According to the author, juncus of Nabatea is the best. The Arabic is next and Libyan is not recommended. Ethiopian juncus can cause excess sleep. Hair Loss: 9 Natural Cures of Physician Dioscorides Zodiac, Astrology & Jungian Psychology Panacea: Goddess of Universal Health The New World reed corresponding to Juncus odoratus is Juncus marginatus The thin reeds should be new, red, and full of small flowers. When cut the plant produces a purple color. When rubbed between the hands it smells like a rose. The flavor is pungent to burning. "Having rubbed your hands with honey stir the mixture up and down (every now and then squeezing the petals gently), then after leaving them for a night, press them out. When the dregs have sunk, change the receiving jar and store it in large bowls wiped with honey." Honey Bees (Apidae): Nature & Myth Grayanotoxins: the Madness of Honey Ephedra - Oldest Medical Stimulant Herb honey for sweetness, aroma. Temperatures above 21-40°C / 70-104°F cause honey to ferment. This part requires a lot of work but nothing a healthy adept can't do. It's a good idea to make this fragrant unctuous oil in bulk as it can be used for many purposes including natural medicine, cooking, alchemy and cosmetic purposes. Dioscorides continues: "Then throwing the strained roses in a small washing jar pour on them eight pounds and five ounces of the thickened oil. Strain them out again ... this will be the second pressing; if you will, for a third or fourth time pour oil in again on the roses, and strain them out again." Wandering Womb - Ancient Medicine Vermilion - Scarlet Pigment of Death Women Scientists of the Ancient World "A first, second, third and fourth oil are made. Each time rub the inside of the jars with honey. If you mean to make a second insertion put the same number of new dry rose petals into the oil that was first pressed out, and stirring it up and down with hands smeared with honey. Press it out; and repeat the same way the second, third and fourth time, pressing it out again; and as often as you do this put in fresh roses (paring off their stems) for this way it becomes stronger. The oil can take this addition of roses seven times, but by no means any farther." Four Humors & Medical Stagnation Alchemy & Seven Hermetic Principles Figs - Food of the Ancient World Old-fashioned German horizontal fruit press (any oil press will do) "Also rub the press with honey. You ought to carefully separate the oil from the juice for if even a little of it is left in there it will corrupt the oil. Some use the roses alone, cut off their stems or whites, and infuse them by placing them in the sun, having the amount of half a pound of petals to one pint of oil. Changing the petals every eight days, and leaving them in the sun for forty days, and then store the solution. Some first thicken the oil by adding calamus ( 2 ) and aspalathus ( 3 )." Cinnamon - Spice Trade of Ancients Argyropoeia: Silver Making of Ancients How to Make Asem: Essential Alchemy Sweet flag (Calamus) (2) Calamus  is sweet flag ( Acorus calamus ), flowering marsh grass species with psychoactive properties and potential carcinogens. Juice from the plant root is once used to treat diseases of the eye ('darkening of the pupil'). Calamus is used to treat various ailments like appetite loss, bronchitis, chest pain, colic, cramps, diarrhea, digestive disorders, flatulence, indigestion, nervous disorders, rheumatism and vascular disorders. It also has a sedative effect. Dioscorides: Natural Medicine of Ancients Woad, the People's Blue: Ancient Pigments Red Madder: Organic Ancient Colors Calamus is mentioned in Egypt c. 1300 BCE in the Chester Beatty papyrus VI. The ancient Egyptians use it to make perfumes. It's less often mentioned in medical documents. Other names for this plant include: ... beewort, bitter pepper root, calamus root, flag root, gladdon, myrtle flag, myrtle grass, myrtle root, myrtle sedge, pine root, sea sedge, sweet cane, sweet cinnamon, sweet grass, sweet myrtle, sweet root, sweet rush, sweet sedge and wada kaha ... Alchemy & Astrology: Cosmic Connections Complexes: Psychology of the Psyche Prussian Blue - Delight of Artists & Poisoners (3) Aspalathus with cheerful yellow flowers Aspalathus  (3) is a plant genus of the family Fabaceae. A thorny shrub in Istrus, Nisyrus, Syria, and Rhodes, it's used by ointment makers to thicken ointments. The highest quality variety is dense, turns red or purple after harvesting, and has a thick, fragrant, bitter taste. At the time Dioscorides is active, in the late 1st century, Roman expeditions and interior explorations are underway at Lake Chad and West Africa. The Romans and Greeks already trade along the coast, thus several medical recipes include plants found in African lands. Wolfsbane (Aconitum) Ancient Poisons Ancient Astrology: New Perspectives Alchemy: Science, Philosophy, Magic Warthogs, taking it easy in Ethiopia Dioscorides says: "Some include anchusa ( alkanet root) to give it a pleasant color, and salt so that it does not spoil. It is astringent and cooling, good for cleaning and mixing with poultices. Taken as a drink it loosens the bowels and cools a heated stomach. It fills up hollow boils, and makes soothing medications for malignancies. It is a rub for penetrative ulcers, catarrh in the head, and heated eruptions; and a lotion for headache as well as a mouth rinse for the start of a toothache. It is good rubbed on eyelids that have grown hard, and it is good given as a suppository for rosiones [gnawing corrosion] or irritations of the intestines and the vulva." Active Imagination: Creative Therapy Alkanet: Ancient Dye Magic & Medicine Chun Yuyan & Death of Empress Xu Alkanet or Dyer's Bugloss gives a reddish dye from the root In the 16th century, Anna Maria Zieglerin (1550 - 1575 AD), a German alchemist, produces a red oil she calls Lion's Blood. Perhaps rosaceum, it has applications in gemstone crafting, medicine production, and potentially in the creation of the Philosopher's Stone. Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Feudalism is a structured system of land ownership and governance in which the rich get richer and the poor get poorer. It includes a long list of obligations and shifting alliances, leading to violent uprisings like the German Peasants' War of 1524-1525. German Romanticism: Nature & Emotion German Peasants' War: Rebellion of Despair House Spirits of Germanic Mythology Storm coming In Germany, feudalism emerges after the decline of the Carolingian Empire in the 9th century. As central authority weakens, local warlords gain power, establishing a framework based on land tenure and personal loyalty. While the serf system is prevalent across many regions of Europe, its manifestation in Germany shows unique characteristics which profoundly impact society, economy and politics. Feudalism is marked by a division of society into layers. At the top are kings, followed by lords, vassals, and peasants or serfs. Land ownership determines the economic influence of nobility while the conditions of workers remain as dismal as ever. Great Women Artists - Käthe Kollwitz Thirty Years' War: Conflict, Antagonists, and Impact on Society Medieval France: Peasants, Knights & Urbanites The Peasants' War is depicted in a series of prints by artist Käthe Kollwitz (1867 - 1945) Lords allocate parcels of land, or fiefs, to vassals in return for military service and loyalty. Meanwhile, peasants work the land, providing agricultural produce, ideally in exchange for protection and sustenance. The reality is far from ideal. This decentralized system significantly influences both economy and society. Feudalism is a driving force of the German Peasants' War 1524-1525. The eventual decline of the feudal system happens in the 19th century throughout most of Europe. Belsnickel - German Yule Ghoul Women of the Wild Hunt: Holle, Diana, Frigg Great Persecution Rome vs. Christianity Rise of Feudalism in Germany Feudalism arises in Germany as a response to the fragmentation of the Carolingian Empire and the ensuing political instability. Following the fall of centralized Roman authority, local lords gain power, offering protection to peasants in exchange for labor and resources. This mutual dependency forms the foundation of feudal relationships, characterized by a hierarchical system of land ownership and obligations. Lords held large estates. Peasants or serfs are often tied to the land they farm and subject to their lord's control. Heimchen - House Crickets of Folklore Lora Ley Adventures - Feast of Fools Rudolf II Renaissance Prague: Alchemy, Eros & Occult Peasants' War sheet one - Pulling the Plow - Kollwitz (series 1901-1908) By the late Middle Ages, the German feudal system is characterized by several key features: Land Ownership : Land is the primary source of wealth, and lords own vast tracts. In return for protection, serfs are obliged to work the land, pay rents and provide agricultural produce. Decentralized Power : The Holy Roman Empire’s political structure is decentralized, leading to a patchwork of territories governed by local lords, each with varying degrees of power and autonomy. Manorial System : The local manor is the economic center where lords exercise control and serfs fulfill their duties, creating a microcosm of feudal society. Knights Templar Crusades & Medieval France Famous Women of Renaissance Alchemy Butzemann, Witches & Nyx - Scare 'em Good The feudal economy is primarily agrarian. Lords oversee estates known as manors, where peasants work the soil. These serfs are bound to the land and usually need their lord's permission to leave. They pay taxes with goods and labor, for the lord’s protection. Dynamics between serfs and lords affect the local communities' agricultural productivity and overall wealth. With land as the primary source of wealth, tensions rise as demands on peasants increase. Fire Men & Lights Errant: German Lore Mother of Vinegar & Microbial Life in a Bottle 4 Infused Wines of Ancient Medicine Arbitrary tax hikes of 20% or more are enforced to fund wars or battles as lords make strategic alliances with neighbors. At this time Germany is a collection of small baronies, princedoms, independent cities and estates. German unification happens in the 19th century. Property fragmentation comes largely from land division among heirs, or gifts of land to vassals, friends and underlings. Internal strife is frequent and Germany finds no national identity. The standard of living of the average peasant ranges from abominable to impossible. Hildegard von Bingen: Nature, Music & Beer Great Women Artists - Käthe Kollwitz Sugar Beets, Altbier & First Newspaper The Life of an Average Peasant Life for the average peasant in Germany is characterized by hard labor, limited rights, and subsistence living. Peasants have their freedom restricted by feudal obligations. A typical day begins at dawn. Daily tasks included plowing fields, sowing seeds, and harvesting crops, along with tending to livestock. Household tasks include washing and cleaning, caring for children, sewing, providing nourishment such as making bread and beer. The agricultural calendar and length of days dictate the rhythm of life, with seasons marking times for sowing, harvest and festivals. Rhinestones: Treasures of the Rhine Castle Frankenstein - Legend & Lore 12 Days of Zagmuk: Chaos & the King Peasants are often subject to heavy taxes and rents imposed by their lords, leaving little for personal sustenance. They're obliged to work a certain number of days on the lord's personal lands, a practice known as corvée labor. This further strains their limited resources. The German reputation for cleanliness comes from the demands of the feudal system. Lords in need of land send inspectors to homes. If property is found in poor repair, dirty or neglected, it's seized. Thus every corner must be spotless beyond reproof. Besides the burden of taxes and land insecurity, peasants must deal with armies passing through, which target peasant homes and take livestock and grain for their personal use. Men and boys are also conscripted into war service. Chaoskampf: Order & Chaos Battle Out Elixir of Life: Alchemy & the Emperor Mysteries of Bona Dea: Women's Rites in Ancient Rome Peasants rely on their own produce for food, occasionally supplementing it with fish, meat or foraged items like mushrooms. Despite relentless toil, most have no disposable income. Much of their produce is taxed or paid as rent. Out of 1000 pounds of grain up to half may be taken in rent and taxes. Beyond agricultural duties, peasants are made to work on public projects like road construction or castle maintenance. Life is marked by insecurity, hunger and hardship. Women Brewers: Brewing History of Europe Chamomile - Herbology & Folklore House Spirits of Germanic Mythology Women are the brewers of the family. They can also sell or barter beer for needed income. In the early sixteenth century, the overall literacy rate in Germany is approximately 5%. While literacy rates are higher in urban areas, with about 30% of men being literate, cities represent only about 10% of the empire's total population. Literacy is higher in convents and monasteries as members have to learn scriptures and translate religious writings. Latin is the language of religion and academia. Physician Paracelsus offends authority by giving lectures in German so everyone can understand them. Pioneering German Women - Bertha Benz Edelweiss: Alpine Flower of True Love Seven Deadly Diseases of the Renaissance At this time, Germany is among the most prosperous parts of Europe, even though it has a lower degree of urbanization compared to countries such as Italy or the Netherlands. This type of prosperity is built on the backs of serfs. Conscription and war tear families apart, leaving homes and loved ones vulnerable to attack or starvation. Without a male presence women must become the breadwinners, pulling the plow and harvesting produce for rent and taxes, while caring for young children. Renaissance Apocalypse: End is Nigh Malaria: Roman Fever & Renaissance Plague Catherine de' Medici & the Occult In the absence of compassion from land lords, communal ties are strong. Village life provides a support network for social, religious, and economic activities. This closeness eventually gives rise to bloody rebellion against the dominant authorities. In 1524, discontented peasants unite their voices, publicly stating demands for reform through the Twelve Articles of the Peasants . They call for abolition of serfdom, reduced taxes, and the right to choose their own clergy. As nobility responds with indifference, revolts break out. Women of Alchemy: Anna Maria Zieglerin Protestant Reformation of Renaissance Europe Rise & Fall of the Habsburg Dynasty Europe Modern German graffiti. Top: "Power to Workers"; bottom red "Together". The German Peasants' War: A Catalyst for Change The German Peasants' War (1524-1525) is a significant uprising. It exemplifies the tensions inherent in feudal society. The war stems from a confluence of factors: Social Grievances : Peasants are burdened by increasing rents, taxes, and feudal obligations. The widespread discontent is further exacerbated by poor harvests and economic hardships. Religious Influence : The Protestant Reformation, led by figures like Martin Luther, challenges the established order. Luther's ideas inspire peasants to seek not only spiritual reform but also social and economic justice. While Luther initially supports the Peasants' War, he later distances himself from the violence. Demand for Rights : Peasant leagues begin to form, demanding a reduction in dues, greater autonomy and an equitable social structure. The “Twelve Articles,” a manifesto published by the rebels, articulate their demands and call for an end to serfdom. Panacea: Goddess of Universal Health Thirty Years' War Europe: Five Major Battles Brunhilde: Tragic Germanic Warrior Queen Black Anna, a major influence among the peasants, spurs them on to battle (Kollwitz 1901 - 1908) The revolt spreads rapidly across the German countryside, resulting in violent confrontations with local lords and their militias. The peasants use scythes, sickles, clubs and fury as their weapons. Ultimately, the rebellion is suppressed with brutal force. Although the revolt is supported by Huldrych Zwingli and Thomas Müntzer, its condemnation by Martin Luther contributes to its defeat, principally by the army of the Swabian League in the south. Prague: Bohemians of the Renaissance Care and Feeding of Your German Kobold Elderberry Tree: Germanic Nature Lore Execution of Jäcklein Rohrbach, a strong figure in the Peasants' War About 100,000 peasants are killed and rebellion leaders tortured to death. The war brings awareness to pervasive social inequalities and catalyzes long-term struggles for rights and reforms. Despite initial successes, harsh retaliation from local nobility and the ruling class suppresses suppresses them by 1525. The brutality of this response intensifies peasant grievances, leaving a lasting impact. Klabautermann - Germanic Sea Kobold Sophie Brahe Writer, Alchemist & Astronomer Valerian: Natural Health & Essential Oils Other Feudal Systems and Related Conflicts Feudalism appears in various forms across Europe. Countries like France, England, and parts of Italy, Spain, and Eastern Europe have their own feudal systems, also leading to conflicts and rebellions. In England, after the Norman Conquest in 1066, William the Conqueror implements a feudal system by redistributing land to loyal followers. Similarly, in France, the feudal order fluctuates due to actions of the Capetian dynasty aimed at centralizing power. Revolts due to feudal pressures erupt in these regions as well. The English Peasant's Revolt in 1381, for example, seeks to end serfdom and heavy taxation, while the Jacquerie in 1358 France is a massive uprising against nobility. Ancient Traders & Buyers: Art of Testing Metals Glass & Arts of Ancient Glass Making Leap to Flames: Why Did Empedocles Jump into Mount Etna? The English revolt has various causes. These include the socio-economic and political tensions generated by the Black Death in the 1340s, the high taxes resulting from the conflict with France during the Hundred Years' War, and instability within the local leadership of London. A few centuries later, the English Civil War (1642-1651) is partly influenced by feudal relationships. Tensions between monarchy and landowners provoke broader political upheaval. Alchemy & Prague: Countess Barbara von Zweibrücken-Neuburg The Great Library of Alexandria Pan: Wild Rustic God of Music & Flocks Chain mail armor is used from 3rd century BCE into the 16th century AD In Russia, four major peasant revolts take place in the 16th and 17th centuries. Revolts are due to political instability, high taxes, lack of freedom, military conscription and oppression by upper classes. Leaders distribute letters, known as Seductive letters, promising desired reforms to the lower classes and encouraging them to join. The rebels often experience early success and cause significant destruction in areas they invade. Nine Years War 1688-1697 France vs. Europe 10 Wise Plants & Herbs for the Elixir of Life Lucrezia Borgia: Exploring the Enigma Overall, military disunity, lack of sophistication, and conflicting interests prevent victory. None of the revolutionary forces capture Moscow. Eventually, the government suppresses the rebellions. Its leaders are immortalized in folk legends. The Abolition of Feudalism Feudalism declines in the late 18th century as a result of economic changes, the rise of centralized nation-states, and Enlightenment ideas supporting individual rights. In Germany, the feudal system is abolished in the Napoleonic Wars (1803 - 1815). Queen Eleanor & the Calamitous Crusade Song of the Loreley - Lethal Attraction Silvanus: Roman God of Wild Lands & Fields Prussian reforms such as the Treaty of Tilsit in1807 officially liberate serfs and mark the end of feudal obligations. The gradual transition to capitalism and modern state structures forms new social and economic systems to supplant feudalism. In Germany, the abolition process varies by region over several decades. After Prussia, other German areas embrace the change in the following decades. By the mid-1800s, feudal systems have largely disappeared across Europe. German Traditions - Candy Canes Germanic Mythology - Brook Horses Victorian Trends: Sailor Suits to Taxidermy Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top