Parachemy
Volume VII: Number 2 Spring 1979

PARACHEMY CONTENTS



Mercury


Contents

Interviews With Frater Albertus
Report on Bee Pollen p.639
Questions and Answers p.646
Mercury - back cover


p.626

Interviews With Frater Albertus

Q. Frater Albertus, you have written quite openly about the Philosophical Mercury in PARACHEMY. On the other hand, you stated that this could not be done. I refer to the "Alchemist's Handbook," for instance. How can you explain this?

A. What has been said or written about the Philosophical Mercury is sufficient to introduce those ready for it, that is, to produce the Philosophical Mercury so that the next step of the work before them in the mineral kingdom can be commenced. Up to this point, there is only the first of three applications discussed. I refer to the separation. Those who followed this by the letter soon had found out that this was only a beginning, because when this crude mercury was poured over metallic gold, for instance, it did not dissolve it but only extracted a tincture. The reason for this is that the following, or second step, that of purification had either not been attempted or completed. Only after the purification of the Philosophical Mercury has been accomplished will the gold dissolve. Then the third step ofcohobation has taken place. So, you see, there is indeed more to it.

Q. Does one not have to use the salts of gold?

A. Yes, one may use the salt of gold.

Q. What is really meant by that?

A. Usually gold chloride.

Q. But to dissolve gold chloride is no problem. Even water will dissolve this.

A. Right. This just shows you that one can get carried away very easily by one's imagination and make up all kinds of statements that are not in accordance with alchemistical precepts. So you see, there is nothing revealed by us that is not already to be had otherwise in books on alchemy. It is the correct understanding of what one knows up to a certain point that makes all the difference. And here we can only help those individually who are ready for it.

Q. While you were teaching in Australia, I was told that you filmed such an instance where gold was dissolved and the hissing and boiling noise was seen and heard.

A. This is correct as to the latter part of it, but it did not dissolve all of the gold. Besides, it was not metallic gold but the gold chloride. When this was filmed, we were informed that metallic gold would be dissolved. Here again no distinction was made between the salts of gold and metallic gold.

Q. Talking about filming, have you ever heard any more about the motion picture that was made in Australia where you appeared in it?

A. Yes, we were shown the motion picture in the studio on a large screen when we were there during February, 1979. There had been a delay because of finances. It has only the background musical score missing and some illustrations are being shot at the studio at present. It should be quite interesting. It is called "Hora Shastri!' Loosely translated, it means the science of time.

Q. Will it be shown in the U.S.A.

A. I have no idea about its distribution.

Q. Why is it that so many of the Australian students have come to the USA when you are teaching them down under?

A. In 1978 we did not go to Australia. This was one of the reasons why so many came to the USA. They did not want to miss out on any class. In fact, this did show itself by their endeavors when we returned this year in 1979.

Q. Can you be more specific. What is meant by "their" endeavors?

A. It is the first time in all the years of our teaching in the open that we could delegate three separate classes to perform a definite assignment. I said classes, not one or two of a class but an entire class. In fact, three separate classes, where each class works as a unit.

Q. I don't understand what you mean.

A. A pharmaceutical museum in Europe was promised an exhibit on antimony quite some time ago. Unfortunately, time and circumstances prevented this on my part. Even some individually approached could not get around to accomplishing this. This is why the teamwork of those three Australian classes is so outstanding, especially when one considers that these students live not all in the same city or state. Some are in West Australia, Victoria, New South Wales, Queensland, etc. Still, they work each on their special assignment for an entire project.

Q. Don't you think the students here in the USA could have done the same?

A. Indeed they could have. Unfortunately, they did not. This does not mean that they are not considerate or thoughtful. Look around you here in this office. When we returned from Australia, I thought I had come to a different office. You know what it looked like before. All this refurbishing from floor to ceiling and everything else in here was done by some students without being told. They did all this on, their own. This shows that some are very thoughtful and do this for the benefit of all concerned.

Q. Could you please shed some light on some of the new systems of healing_ that have appeared lately, especially what is known as MacroBiotics?

A. To my knowledge there have been no new systems of therapeutics added to the ones already known. As to MacroBiotics, this is only a different name that someone made up - one would have to guess for whatever reasons. Perhaps, because such a person had difficulties with either pronouncing or spelling the word Homeopathy. So, you see, this is just another one of such cases where people want to make the uninformed believe that they have a new system of therapeutics.

Q. Don't you have a new and different system? You call yours spagyric.

A. If you mean by system a mode of preparation, you would be correct, but only in so far as this system differs from generally used systems in present day pharmacy. The spagyric way of preparing medications is perhaps the oldest one of all officially used preparations for medicines. Please note what I say now: It is not another system of thereapeutics but is a different mode of preparing medications that can be used in any of the therapeutic systems from Allopathy, Homeopathy, Naturopathy to what have you.

Q. Why do people do such things and make you believe that what they have is new when it is not new at all?

A. Good old King Solomon, for sure, had a tremendous knowledge in the machinations of men when he said, "There is nothing new under the sun." We still have pretenders among us, as you can see.

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p.639

Report On Bee Pollen - Anon.

1. Bee Pollen - What is it?

The function of a flower is to produce seed and a grain of pollen is the male germ of the flower or plant. As plants flower, this germ (or sperm) is transferred by wind or insect from the anther of a stamen to the stigma of a pistel (style). When the pollen grain reaches the ovary, it fertilizes an oville and this union culminates in the generation of a seed of that plant. This simplified explanation does not do justice to portray the amazing potential power encased in the tiny speck that is a grain of pollen. When one visualizes the massive tree which results from the germinated seed of an oak or a redwood, then one can better appreciate the power latent within a single pollen grain - a speck measuring only .002" and that takes 2.5 billion grains to fill one tablespoon.

In the scheme of things, bees fill a vital roll for they are the primary means by which many plants and trees are pollinated and hence reproduce. In fact, because bees are so thorough and diligent of their search for nectar and pollen for the hive, they are the most efficient and only dependable pollinators. The bee's hairy legs are perfectly adapted for the job of pollination and for the job of carrying back to the hive the little 'pellets of pollen they use for food. As the bee travels from flower to flower, she gathers from each some pollen which is mixed with nectar and certain stomach juices to hold the grains together. Eventually a small pellet is formed composed of pollen weighing about 10 mg and containing around 2,000,000 grains of pollen which was collected from perhaps 200 500 flowers in a half hour period. One thousand two hundred of these pellets will fill a tablespoon, weigh approximately 12 gms. and will contain the 2.5 billion grains of pollen mentioned above.

A bee will carry two of the pellets at a time back to the hive. In the course of a year, bees collecting pollen for a hive will gather and store up to 60 or 80 pounds of pollen. Other bees will gather nectar in a sack in their stomach which will be converted to honey in the comb. Pollen will be converted to bees bread by lactic fermentation in the comb cells. Royal jelly, food for the queen, is also primarily pollen.

Some hives collect pollen in excess of its needs for food and if the apiarist wishes, he can install a pollen trap at the entry of the hive which will knock the pellet of pollen off the bees legs as she passes through it. The pellets drop into a screen covered tray. Periodically this tray will be removed from the hive and emptied.

This then is the source of our present day bee pollen. It is estimated that the annual world production of bee pollen could be in excess of 300,000 tons. At present, world use by man is probably not over 1,600 tons per annum.

II. Pollen Through The Ages


THE ANCIENTS. There are innumerable references to pollen and honey by the ancients. It seems that plant pollen as collected by the bees or blown by the wind and often in conjunction with honey, has been referred to in the ancient texts and mythologies of almost all civilizations. A very brief outline of these follows.

The Egyptians seemed to hold bees, pollen and honey in great esteem as many temples and obelisks carried inscriptions extolling their virtues. Ancient Indian, Greek, Roman, Chinese and the middle Eastern Civiliza tions all recognized the medicinal virtues and food value of pollen and honey. Early European peoples used pollen and honey together to make an alcoholic beverage somewhat similar to today's mead wine. Worldwide use of pollen and honey has continued up to the present, however, in the last 100 years the emphasis has been on honey.

A MODERN REDISCOVERING OF THE VIRTUES OF POLLEN. A revival of interest in pollen has been slowly developing since the early 1940's when U.S. biochemists began analyzing the contents of pollen to discover the causative agent of pollen allergies in people. To their surprise. they learned that pollen was extremely nutritious and contained amazingly high percentages of protein, vitamins and minerals when compared to all other plant and animal sources.

Also around this time (1945) a report from Russian biologist Nicholas Tsitin was published stating that of the 150 Russian centigenarians who replied to a questionnaire inquiring about their age, occupation, and principal foods, all replied that honey was their principal food. Further investigation by the Longevity Institute of the USSR revealed that it wasn't only honey that was eaten. In fact, it was the waste matter found in the bottom of bee hives. This waste matter was largely bee pollen mixed with some honey droppings.

In 1952 a Swedish railway clerk, Gosta CarIsson, produced the first pollen collection machine and started collecting pollen on a large scale.

During the 1960's word of the virtues of pollen was carried through out Europe. In Sweden alone some 4,000 physicians were prescribing pollen and pollen extracts to their patients.

In the last 5 years or so, the U.S. health food industry has been promoting the virtues of bee pollen and a strong surge of interest and research has resulted. From all appearances, pollen is again on its way to experiencing the universal acclaim that the ancients once accorded it.

III. Composition of Pollen


Today's resurgance of interest in bee pollen is a resultant of hundreds of studies made by scientists on the composition and effects on animal life of pollen. These studies have demonstrated that bee pollen is an unequalled storehouse of nutrients.

A. Protein
Pollens range from 10% - 35% protein with average around 18%. The protein is composed of various amino acids. A breakdown of the 8 essential amino acids (the human body produces all the amino acids it needs except these 8) of a 19% protein pollen is below compared with other food sources of protein. Figures are in percent/grams.

                         Isoleusine  Leusine Lysine Methionine
Meat (beef)    0.93             1.28         1.45         0.42
Eggs               0.85             1.17         0.93         0.39
Cheese          1.74              2.63         2.34         0.80
Pollen             4.5                6.7           5.7           1.82

                       Phenylalamine  Threonine  Triptophane  Valine
Meat (beef)    0.66                      0.81              0.20                 0.91
Eggs               0.69                      0.67              0.20                 0.90
Cheese          1.43                      1.38               0.34                2.05
Pollen             3.9                        4.0                 1.3                   5.7

It is evident that pollen is indeed a high quality source of protein. Its only peer in this category are some strains of nutritional yeast.

B. Vitamins
As in protein content, pollens from plant to plant vary in their vitamin content, but all seem to contain significant amounts of water soluable vitamins.
The B Vitamin content in one gram of raw pollen according to Vivino and Palmer, 1944, is as follows: B1 Thiamine 9.2 mg. B2 Riboflavin 18.50 mg. B6 Pyridoxine 5. m g. Nicotinic acid 200. mg. Pantothenic acid 30-50 mg. (1 gram has 1,000 milligrams) Later research shows that additional vitamins as C, inositol rutin, Vitamin E, biotin, folic acid, Vitamin B-12 and Vitamin K are also found in pollen.

C. Minerals
Up to 50 minerals are found in pollen. When ignited and ashed, the pollen will vary from 2 0/0 - 10 0/0 ash by weight. In one example, a pollen yielding 2.67o/0 ash showed 20.71/0 potassium, 13.6% phosphorus, 10.5.0/0 calcium, 6.7% magnesium, .07% iron and traces of copper. Manganese, zinc, cobalt, silica, sodium, sulfur and titanium are also normally found in pollen.

D. Enzymes and Coenzymes
As the pollen grain is the initiator of the complex activities of plant reproduction, the enzyme variety is very considerable. Amalase, dehydragenase, catalase, diastase, cozymase, pectase, sucrase, phosphatase and diaphorase are found. Lactic acid is also a constituent - a factor important in the lactic fermentation of pollen to make bee bread. A fact of particular interest to the student of alchemy is that K. Okonuki found that the alcoholic fermentation brought about by pollen was identical with that of yeast.

E. Sugar, Fats
Bee pollen contains a large percentage of sugars. The main ones are sucrose, fructose, pentose and glucose. Fats, gums, oils and sterols are also present. One analysis of chamomile pollen showed fats and gums 8 %, and sugar 69 %

F. Miscellaneous Compounds
Other components of interest in pollen are hormones, fiber, pigments, nucleoproteins, RNA and DNA. A final component that should be looked at is the inextractable portion of the pollen grain. This is the extremely resistent exterior membrane known as Pollenine. This shell of the pollen grain is extremely durable and will often resist decay and weather for thousands, and even millions of years. This resistance to decay is useful to paleontologists and geologists, as many deposits are dated primarily by microscopic analysis of pollen grains found in them. This protective membrane is also of interest to those who would use bee pollen as a nutritional supplement or those who would attempt to make extractions from bee pollen - especially its sulfur.

IV. Medicinal Attributes of Pollen

Bee pollen as a medicine has been researched quite thoroughly in the past 20 30 years and several hundred articles and books have been published regarding these findings. Very briefly, the major areas of research and now applications are as follows:

1. Success in treating prostrate problems is quite well established.
2. Cancer cell growth is retarded according to a number of studies.
3. Certain bacteria are killed by particular compounds in bee pollen.
4. Allergies are cured by bee pollen. One physician, a Dr. Conway, reports 60,000 persons helped at his clinic alone. Wind blown pollen does not seem to be a help in allergy cases. The pollen gathered by the bees must be used according to the practioners.
5. Longevity increased substantially and senility and other factors encountered in the old are ameliorated.
6. Improved digestion and assimulation of nutrients.
7. Rejuvenation of skin - removes blemishes and wrinkles in skin in many people.
8. Athletes in many nations report great increases in endurance or strength. World class runners in Finland and USSR are reportedly helped greatly by bee pollen. Before bee pollen was added to the Finnish teams regime, they had one runner in the Top 100 worldwide. After 4 years of pollen in diet, the number rose to 23. This in a country of 4 million.

V. Sources of Pollen and Pollen Products

A. Sources. Pollen in the U.S. comes from many sources. The largest supplier is at present Spain, which provides about 50 1/0 to the total. England, Australia, Canada and of course, the U.S. itself, provide the bulk of the rest. Health food stores, rarely drug stores, and many mail order natural foods and vitamin companies are the normal source of supply.

B. Quality - a most important factor. Bee pollen should be kept clean and dry to avoid bacteria and spoilage. Spanish pollen in many cases should be avoided. It often is not clean, insect larvae can often times be found in it, sometimes is 2-3 years old, etc. The best import quality seems to be from Australia, Canada, New Zealand and Britain. For best results the interested buyer should get to know his source whenever possible.

C. Price. The price of bee pollen, like most agricultural comodities, varies from year to year according to supply and demand. At present 1 lb. containers cost from $5.00 - $10.00. The price is not bad when one considers that the pound will contain roughly 100 billion grains of pollen, each containing the power to germinate a seed of a plant or tree.

D. Dosage. The recommended dosage varies from expert to expert, but most agree that 1 teaspoon a day is fine for a start, and that you can work up to 1-3 tablespoons a day in 3 months according to your constitution and needs.

E. Whole pollen vs. extractions or tablets. A matter best left up to the individual. Cernelle of Sweden (remember Gosta CarIsson?) has a vast amount of literature on their products - all extractions. They also use pollen direct from the plant and not bee collected as they did 20 years ago. The health food stores will often have tracts on their bee pollen pellets or compressed pollen tablets.

VI. Some Comments on Areas of Interest to Students of Alchemy.

Bee pollen in quantity as we have it today has been available only since 1952 when apiarists began using pollen traps. Thus we can now investigate and do research on the virtues of bee pollen without having to resort to the arduous and perhaps painful collection procedures required in ages gone by.

It doesn't take much imagination to see the possibilities.

Spirit - Bee pollen or bee pollen and honey can be easily fermented to produce alcohol.

Sulfur - Bee pollen extractions with water, alcohol, acetone and ether as solvents is recorded in detail in the scientific literature. There is perhaps more detailed information available here that an interested student can glean on what compounds (oils, fats, waxes) can be extracted by which solvent than in just about any other plant substance.

Salt - Bee pollen when ignited will yield a 2 % - 10 % by weight in organic ash much of which will be water soluble.

That bee pollen is a unique blend of the animal and plant kingdom would seem to be significant. The bee, while collecting the pollen, periodically adds nectar and disgorges on the pollen a drop of her saliva to make the pollen grains sticky and adhere to their pollen baskets, thus adding to them enzymes. This factor was recognized in a research article authored by two French scientists. Chauvin and Lenormand, who noted that pollen gathered by hand from plants had only a fraction of the amount of a growth stimulant that bee gathered pollen had. Further changes occur to the pollen chemistry when it is further modified to become bee bread or royal jelly.

Thus, as tartar is a product representing the plant and mineral kingdoms, bee pollen is a product representing the plant and animal kingdoms. What benefits that might accrue if handled properly in the laboratory, can only be surmised and is not at present known.

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p.646

Questions And Answers

Q. Would you suggest an available substitute for boli-armeni?
A. Kaolin.
Q. Where the spirit of sea salt is called for in certain formulas, can we use health store sea salt?
A. If it is the sea salt that is sold in health stores, we can see no difference.
Q. Is there any iron in wine?
A. A small amount, yes.
Q. White Marcasites: Alum, Cobalt, Bismuth, Wolfram, White Arsenic; Red Marcasites: Antimony, Vitriol, Realgar, Orpiment, Cinnabar. Is the preceding correct?
A. As far as you went, yes.
Q. Is antimony the only sun marcasite, or is realgar and orpiment also?
A. What do you mean by sun marcasite? Antimony and arsenic are not identified with the sun in this sense.
Q. What is Kibric? What is Zubec?
A. Kibric is that from which Mercury comes. The Stone is also called Kibric. Zubec, also Zubach, is the mastery of the white during the confection of the Stone.
Q. What is Crocus Martis? What is Argilla?
A. Iron sulphate and regular potters clay of which there are over one dozen different ones.
Q. On page 150 of The Triumphal Chariot of Antimony, Basil talks of extracting the living Mercury of Antimony which is quite different from the fixed spirit, vinegar. Please clarify these two more for us.
A. Valentine claims that regular quicksilver can also be obtained from antimony besides the fixed spirit of antimony or vinegar of antimony.
Q. What does a working vegetable stone look like?
A. It looks like a white or very light gray pebble and is hard.
Q. What is meant by "extraction by solution?"
A. When a substance has gone into solution and from it an extract or tincture has been made.
Q. To what planetary influence does the grape belong? And tartar?
A. Both belong to the sun.
Q. Of the three essentials, is memory most closely associated with Philosophical Sulphur?
A. In your way of analogy, yes.
Q. Could you say something about the process of forgetting? In books on occult philosophy one usually finds very little information on FORGETTING.
A. One can only forget what one knows. This is done by knowing what is, or has become, of minor importance and loses its former priority. This is a natural sequence of events and thereby becomes forgotten, or stashed away, until or unless it has to be 'gotten' out again for a given time to be 'restored' again in the category of the forgotten.
Q. Has any work been done on identifying the chemical structure of the Philosophical Mercury and its physical properties (boiling point, melting point, density molecular weight, etc?) Has anything been written or done on this?
A. Yes, it has become a complicated fact because of its simplicity. Due to its temperature range before condensation, it is rated a gas and has equivalents to such gas or gas listed and known to chemistry.
Q. I almost find it hard to believe that by doing a dry distillation on lead acetate and by successive redistillations you can get the Philosophical Mercury. I take it that you have to start with lead sulphide (Galena) so that the lead is "living." One way I was thinking of doing it would be to take Galena and calcine (roast) it to turn it into an oxide, then using acetic acid gotten from red-wine vinegar produce the acetate. Take this lead acetate and then do the dry distillation on it by using the apparatus set up given in
PARACHEMY, Vol. VI, No. 2, Page 527. Then rectify. Is this the way (or one of the ways) the PRS teaches it?
A. Yes.
Q. Can acetic acid be used to open up all the metals? I guess what I mean is by doing a dry distillation on any metal acetate can you get the Philosophical Mercury (as long as the metal is living?)
A. Yes.
Q. Concerning the Philosopher's Stone, all one needs is the Philosophical Mercury, the Sulphur of the Lead and the Salt of the Lead. Is this correct?
A. Yes. This does not exclude other metals.
Q. Are alchemists part of the occult brotherhood who are working with the Masters of Wisdom?
A. What occult Brotherhood and what Masters of Wisdom? Your question is too obscure.
Q. Do you believe that there was any age where man was a higher form of life than he is in this age?
A. As you should know by now, hopefully, the PRS is not interested in 'beliefs' but what is to be known so it can eventually be understood.
Q. Various organizations and groups teach that the over-soul exists either above us or on a plane compatible with it and that we are connected to it. The more man perfects they teach, the closer this Higher Self comes down until finally there is a total integration. Since the Divine Self resides within us, what were they referring to? The reason for the separation they claim is that perfection cannot coexist with imperfection.
A. As far as you, or any mortal man is concerned, there is but 'yourself,' and this is neither low or high. 'Yourself' is subject to influences of a superior consciousness that enables 'yourself' to rise to higher levels of consciousness, but it is the same 'yourself' and none other that is raised.
Q. What was Jesus the Christ referring to when he is recorded to have said, "I and My Father are one," and "No man cometh unto the Father except by me?"
A. If yours is a theological question, you should call upon the proper institution in your behalf. If it is a mystical one, only 'you' can find that answer, as it is not based upon religious belief but personal knowledge, i.e., experience.
Q. If life is limitless and timeless and all of our lives or incarnations are happening simultaneously, then isn't karma an illusion? 2) In other words, as long as we believe that we have to balance a previous act, then we in fact do have to? 3) Once we wake up and find ourselves, don't we in fact "transcend" this karma by effecting the past and the future in the now moment?
A. 1) No. 2) The law of cause and effect is everpresent to mortal man. 3) Yes, after the law has been compensated for its violations.
Q. Discuss River Pebble, Rock Crystal, SiO, please.
A. Both may contain SiO2 and could be found in rivers due to natural phenomena.
Q. The alchemical writings all speak about the "First Matter." Can you tell us how we go about finding this "First Matter?'
A. This is a very loosely used term by alchemistical writers. According to Einstein, Energy is matter, which we would further expound by saying that Energy is found within matter (alchemistical spirit, life). If we can release this Energy, we have 'that' which is 'first' in matter.

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back cover

Mercury

The Universal Spirit permeates all of the Earth. Mercury is this Spirit, the vitalness of One Life, which like a pure river of water, clear as crystal, flows from One Source and enters into all things.

Various descriptive characteristics are attributed to this Mercury according to individual viewpoints. But just as each thing is found to have its own particular savor so is this Mercury distinguished by a savor that is unequalled in the conscious experience. It is known by a special sweetness, a sweetness like unto honey.

It matters not where man and woman find themselves upon earth, for this sweetness of Life is to be found and known everywhere. Man and woman choose their own experience of Life. When what is chosen is in accord with selfish and narrowminded pursuits, what is sweet is experienced as being bitter; and at the same time there is a craving for more and more of it - of that power, which, when it comes, only too often fills such ones with a greater bitterness.

The sweetness of Mercury is tasted of in that which is known to be Good. In this Good the sweetness of Life is savored. No longer are there cravings, for there is known the fulfillment of a sweet peace. Throughout all kingdoms the sweetness of Mercury is and can be experienced.

It is man and woman who cause, through ignorance and lack of understanding, a bitterness to be attached to the pureness and sweetness of Life. As there comes a sincere and humble receptiveness to know and to understand Good, there comes experiences of It, for as each is ready so is there given to each to know the sweetness of a Good Life.

With each breath the sweetness of Life is given to us to experience. If we know it not, then we alone are responsible for the experience that is contrary to it, for we have in our own particular way set ourselves apart from it. In doing so we experience a bitterness.

When we humble ourselves and childlike eagerly and trustingly ask to know that Life which is Good, Its sweetness reveals Itself.


PARACHEMY CONTENTS

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