"Materials Needed To Grow Magic Mushrooms
A pressure cooker, any size, but preferably one with 17 quart liquid capacity (this is the most expensive item, but I consider it a necessity for this method to work).
12 (or more) new canning jars, 1 quart size, preferably wide mouthed, with lids.
A box/bag of brown rice with no preservatives -- NOT white rice. Long grain/wild rice might also be a good growing medium, maybe even better than regular brown rice, although I'm not positive about this. I once used a half-and-half mix of brown rice and Long grain wild rice which worked fine. However, a possible disadvantage to using the long grain/wild rice is that any contaminants such as dark-colored molds will be more difficult to spot in the growing medium. Preservatives are added to rice to stop the growth of fungus, bacteria, and other things that might present a health risk to humans. Because the rice is providing nutrition to the mushrooms (a fungus), anything that stops or slows the growth of fungus is to be avoided or the mushrooms will not be able to survive.
A clean place to store your jars, should have a relatively constant temperature. The optimum for starting the 'shrooms is about 86 F, but a room temperature of 70 F works fairly well. Remember though as the temperature falls below 86 F the growth rate slows. Storing the jars in a f***** will stop growth but will not kill the mushrooms. When you take the jars out of the f*****, growth will resume. Keep temperatures below 90 F for most species of mushrooms. Too much heat will slow growth and eventually kill the mushrooms. You want a place that's dust and bug free. Closet shelves are fine, in my experience. You don't want the storage area to be airtight. Shrooms have to breathe just like any other living organism. Everything must be AS STERILE AS POSSIBLE. Making some kind of super clean box to store the jars in is recommended, but not necessary using this method.

Using A Sporeprint Will Require
A sporeprint from a strain of psychedelic mushrooms. Make sure it's the real thing, and that it's not contaminated with anything, dust, for example.
Something to scrape the spores off the print into the jar. You want something like a stiff metal wire with a handle, so you can heat the end red hot in a flame to sterilize it without burning your fingers. I find that a probe from a biology dissection kit works wonderfully.
A flame source to sterilize whatever you use to scrape the spores off the print. You can use a lighter if you've never made an alcohol lamp.
If you know what you are doing, an alcohol lamp is not hard to make out of a small jar filled with rubbing alcohol and a cotton ball as a wick.

Using A Spore Syringe Will Require
A spore syringe from a strain of psychedelic mushrooms.
A flame source to sterilize the syringe. You can use a lighter if you've never made an alcohol lamp.
which leads me to the....
optional materials: germ-killing soap for washing hands, rubbing alcohol for sterilizing hands, etc., cottonballs, surgical gloves, dust masks, hair-nets, an air-filtering machine, a couple 1 gallon jugs of distilled water, a spray bottle, bleach. (As you can see, this is all stuff which will help to make things a bit more sterile -- definitely recommended!)


Procedure For Growing Magic Mushrooms
This is the procedure I follow for the rice-cake method of propagating psychedelic mushrooms. I use this method for a number of reasons. One is that my first ever batch consisted of 6 jars of manure medium and 6 of the brown rice medium, I found the rice cakes produced more 'shrooms, and for a longer period of time than did the manure-filled jars. Rice has obvious advantages in that it's easy to obtain -- no trekking through a pasture looking for fresh cowshit!

Also, the manure stinks like hell when cooked in the pressure cooker! Perhaps the biggest advantage to the rice cake method is that when the rice cake no longer produces crops of 'shrooms (about 2 mos.), you can actually consume the rice cake itself!! Given, of course, that you detect no contaminants on the rice cake (molds or bacteria). When mushroom growth stops, the rice cake can provide a trip for 2-4 people.

Turn off the air-conditioner, fans, or anything else that might cause a draft in the place you're going to do this. It is very important to work in a draft-free area. Turning the A/C off will allow the dust in the room to settle (including the heavier mold spores which can contaminate your rice-cake medium.)


Set up the pressure cooker, make sure you read the manual if you have one. You don't want the damn pressure cooker exploding, or anything like that. Wash out the pressure cooker for good measure, and also wash the jars and lids. I wouldn't use a towel to dry them out, though, you'll just wipe germs & dust back on 'em.


Wash yourself, too. It's recommended that you wear a long sleeved shirt, and to pull your hair back or wear a cap or hair-net. I don't think that the dust mask would be necessary at this point, maybe later, though.


For each quart-size canning jar, add 1/4 cup brown rice and 1/3 to 1/2 cup water.
I use the distilled water that you can buy in any grocery store, I don't trust tap water. Fill 6 or 7 jars with this mixture, or as many as will fit into your pressure cooker without stacking or jamming them in there. Place the lids on the jars, with the rubber UP, and leave the lids very loose.


Place the jars on the bottom rack of the pressure cooker. I recommend using the rack, that way the jars won't tip and spill as the water boils around them. Using the rack also keeps them from breaking from the heat of the burner directly below them. For a 17 quart pressure cooker, add about 3 quarts of water, but not so much that the jars start to float and tip over. Again, I use distilled water for this.


Now, follow the directions for sealing the pressure cooker. Some recommend that you rub a dab of cooking oil on the seal, so that it seals properly and is easier to close and open. Do it right. Do it by the book. Turn the stove on its highest setting and allow the pressure inside the cooker to build up to 15 lbs. Once the pressure inside the cooker has reached 15 lbs., you want to maintain it at that level for one complete hour. You may have to turn down the stove for brief periods so that the pressure doesn't rise to unsafe levels above 15 lbs. When the hour has passed, turn off the stove and LET THE PRESSURE COOKER COOL BEFORE OPENING! Also, don't try to rush the cooling process, as the jars may crack.


Just before opening the pressure cooker, wash up again, maybe use rubbing alcohol or put on surgical gloves. Now is the time for dust masks (although I usually use my shirt to keep from breathing germs on the jars). Long sleeves and a hat or whatever is recommended because literally millions of germs are falling off your body at any given moment. Sterility and the absence of drafts are of utmost importance from here on out... (some books recommend filling a spray bottle with a 10% bleach / 90 % water solution and using it to mist the air in the room to further reduce airborne contaminants.)


Open the pressure cooker and let the jars cool until they're pretty close to room temp. If you remove the jars too soon, they will crack and you will have to start over with new jars, so it pays to be a little patient. You may want to tighten the lids a bit so air/germs can't contaminate the rice cakes. When the jars cool off, you're ready to go.


If You Are Using A Spore Syringe
--- Shake it up gently to distribute the spores.
--- Then sterilize the metal needle with your flame source. Not so hot that you melt plastic parts of the syringe, just so you make sure the end of the metal needle has been touched by flame for a second or two only. After it has been flamed you can clean it off with a cottonball or something similar that has rubbing alcohol or some other type of germ killer on it.
--- Lift the lid off the jar and set it down on a sterile surface, with the inside face down. OR let a friend hold the lid for you. Make sure the person has washed/sterilized his/her hands as well as you have.
--- You can add 1cc of solution or more to each jar. The solution can be dripped onto the rice in several spots so it mixes over a larger area than it would if it were dripped onto the same spot. Try to avoid touching anything with the syringe. If you do touch anything, wipe it off with the cottonball and germ killer. A 10cc spore syringe can inoculate up to ten jars.

If You Are Using A Sporeprint
--- It is time to heat your wire loop/probe/whatever until it is GLOWING RED.
Put on your dust mask or pull your shirt up over your nose and mouth.
--- Lift the lid off the jar and set it down on a sterile surface, with the inside face down. OR let a friend hold the lid for you. Make sure the person has washed/sterilized his/her hands as well as you have.
--- Get out your sporeprint and hold it over the open jar at an acute angle. Use the sterilized wire loop/probe to gently scrape and tap the sporeprint to get the spores down onto the rice cake. If you can see dark specks fall onto the rice, you've done it sufficiently -- anything you can see is probably several thousand spores. A sporeprint the size of a nickel can easily inoculate a dozen jars.


Screw the jar's lid on tightly and shake the jar until the rice cake breaks up. This will allow the spores to spread throughout the rice medium, thus increasing the chances for success. A good way to start the process is to inspect the jars carefully for cracks, invert the jar, and strike the lid against the heel of your hand. Next, unscrew the lid until it almost comes off -- this allows for air to get into the jar. I usually just screw the lid on about 3/4 of a turn -- just enough where it won't fall off easily."

"When you've done this for all your jars, put the jars in a safe, clean place with a fairly constant temperature, a dark place is best. In 3 days to 2 weeks you should see white, fluffy mycelia appear (looks like white fuzz). Any other color of fuzz (green, black, etc.) is mold, and the jar should be disposed of. I'm not kidding about this! Certain contaminants, molds in particular, can cause illness or even death if you ingest the contaminated 'shrooms. It's better to be safe than sorry, believe me. Also be on the lookout for bacterial infections of the rice medium. These will often appear as colored (orange or pink) runny or clammy looking gunk in with the rice. These should be thrown out immediately as well. Bacterial infections may also give off a kind of putrid odor, but of course you should not be taking the lids off the jars at all during this stage. Now, the rice itself will get very soft as a result of the pressure cooking, and the initial shaking of the jar may smear gel-looking gunk all over the insides of the jar. But by comparing with the rest of the jars you should be able to tell the difference between this gunk and a bacterial infection.


This is not actually another step because you're done! Just sit back and wait for nature to take its course! Shrooms are pretty much maintenance-free until fruiting starts to occur. It should take anywhere from 2 weeks to 1 month for the mycelia to completely permeate the rice medium, then it will start getting these stringy looking or fan shaped runners in the white fuzzy growth. Mushroom formation is not far off, and the jars should be getting a couple of hours of light per day -- fluorescent is OK, and natural sunlight is superb, just make sure the jars don't get too warm. Of course at all stages be on the lookout for any possible contaminants in the mycelia. By the way, as the mycelia mature, they may start staining blue in spots, due to bruising, I think -- so don't mistake this for a mold infection, but keep a close eye on any change in color from the white coloring. The 'shrooms first appear as tiny white pinheads and then the caps will darken (in P. cubensis) to a lovely reddish brown. When the 'shrooms are growing the lids on the jars should be very loose to allow for air exchange.
Mushrooms grow best in an environment with a humidity of over 90%, so if you think that your 'shrooms may need a more moist environment, one thing to do is to simply use a spray bottle to spray boiled or distilled water directly onto the lids of the jars.

I find that the moisture condenses inside the jars and runs down the inside of the jars, moisturizing the mycelia. You could also VERY LIGHTLY mist the surface of the rice cake if it looks dry.

You don't want things TOO wet, however, as this will promote mold/bacteria growth and actually inhibit mushroom formation. Another possible method is to replace the lids with a double layer of paper towel which is misted daily -- although I would think that not having an actual lid on the jar would invite contamination.

Just my personal opinion. It is important that air exchange takes place in the storage area -- this becomes more important as fruiting occurs, as the mycelia gives off CO 2 and needs O 2 . Remember that CO 2 is heavier than normal air, so it might be good to tip the jars a few times a day to let the CO 2 dissipate out of the jar.



Harvesting Magic Mushrooms
'Shrooms are "ripe" as soon as the white membrane connecting the cap to the stem has broken somewhat, although you don't want to pick them before they have reached their full size! To harvest an individual mushroom, wash your hands well, I use rubbing alcohol, too. Then take the lid off the jar and grasp the mushroom firmly near the base. You may need to use a pair of sterilized tweezers to do this, which is what I usually do, I avoid placing germy hands inside the jars. A brisk twisting motion will help to free the 'shroom from the mycelia. If it is too difficult to harvest them using those methods, you can clean you hands, wash a small knife (preferably with anti-bacterial soap), dip the blade in alcohol, flame it for several seconds, then use the tip of the sterilized knife to cut the mushroom as close to the rice cake as possible.



Storing And Eating Magic Mushrooms
Avoid crushing fresh mushrooms before storing them. The blue staining that is common in psychedelic mushrooms is evidence of oxidation, meaning that the active ingredients (psilocin and psilocybin) are being oxidized, too, rendering the 'shrooms inactive. While refrigeration is recommended, freezing fresh mushrooms should be avoided, since the expansion of the freezing water in the cells ruptures the cell walls and thus opens them up for oxidation. Mushrooms that were frozen while fresh may be an attractive blue color, but they are inactive.

Storage of fresh mushrooms should be in a breathable container such as a paper bag stored in a refrigerator, avoid putting fresh 'shrooms in a ziploc bag, as they may become slimy or moldy. I have heard of people also storing fresh shrooms by chopping them up and mixing them into honey, The 'shroom honey is then spread on bread or whatever and eaten.

There are a few methods of drying mushrooms, although I have found dried shrooms to be MUCH weaker than fresh ones. One way to dry them is by placing them on a cookie sheet in an oven on the lowest temp. with the door slightly open. Simply drying them in sunlight is said to work also.

My main problem with dried shrooms is that in my experience they are not anywhere near as potent as fresh 'shrooms. I believe the reason for this is that the two psychoactive ingredients (psilocin and psilocybin) are present in equal amounts in fresh shrooms. BUT, psilocin is an unstable compound compared to psilocybin, and breaks down readily when exposed to heat and oxygen. The normal dosage for dried shrooms is 1-5 grams. But I have never had a "trip" from dried shrooms only with the fresh stuff. I ate 4 grams of dried 'shrooms once and only got a buzz like being stoned or drunk.

So, I like my shrooms fresh, and of course, I have that luxury since I grow my own. Whether they are dried or fresh, there are many interesting ways to ingest them. My current favorite method is to blend 3-4 fresh ones in a blender with orange juice, the effects are fantastic and the taste is tolerable."

"I believe this is due in part to the fact that the shrooms are almost completely liquefied by the blending process, releasing the "good stuff" into the orange juice and making it more readily absorbed by the stomach. Some people may say that the vitamin C in the OJ also enhances the effects, but this may be just a myth. Another good method, one which I have used to eat the rice cakes, was to chop the rice cake (or shrooms), and brown them for JUST a few seconds in butter or margarine before pouring in an omelet mixture. Mushroom omelets. Not only a meal, but a good trip, and a tasty way to ingest the shrooms, (I happen to dislike the taste of shrooms by themselves).

Yet another method of taking shrooms is to make a milkshake in a blender, and add the shrooms, you can make kind of a "strawberry smoothie" in this way. Remember though, that dairy products may delay/block the absorption of certain substances. Another method of ingestion is to boil the shrooms, fresh or dried (or a rice cake) in a couple cups of water for about 5 minutes (until they have sunk, one source says), and then either add a tea bag for hot tea, or make Kool-Aid with the cooled water (straining out the shrooms, of course).

Sprinkling fresh or dried shrooms (chopped) onto pizza, or into spaghetti sauce is another treat, fun for a "shroom party". Since psilocin and psilocybin are soluble in both water and alcohol, soaking shrooms in any liquor will release these active ingredients into the liquor, making for a powerfully intoxicating liquor a la' the way an "Emerald Dragon" is made with marijuana... I have tried smoking a couple dried shroom caps, but only got the slightest buzz from the VERY harsh smoke, no real effects to tell the truth.

I should mention again that once shroom production has really tapered off (and you'll be able to tell) after 2-3 months, the rice cake can be eaten/used, if you closely examine it and decide that there is no green or black mold contaminant present.

I should note that the rice cake will probably be all kinds of funky colors -- a mix of white, steel blue, gray, maybe even purple in places from spores falling on it! I have ingested several scary-looking rice cakes, however, with no ill effects. Again, USE YOUR HEAD! If in doubt, toss it out, it's not worth a trip to the hospital. A single rice cake is enough for 2-4 people to trip on, although 2 is probably the better figure. Some of my best trips were on half a rice cake chopped up and cooked in an omelet!

That's what I love about the rice-cake method, when the shrooms stop growing there's no waste. Speaking of no waste, if I ever had a rice cake that I didn't want to risk eating I might use it to inoculate a compost pile or a pasture full of cow shit by inserting a small piece into each cow-pie or into the compost pile. Just think, you could start a culture of wild mushrooms in your area.

Parameters for Optimal Growth of Magic Mushrooms
[Adhere to these as much as you feel comfortable with. Like I said before, I have obtained satisfactory results by keeping the jars on a closet shelf from start to finish. But trying to follow these guide-lines will certainly lead to better crop yields.]

SPAWN RUN: [1st stage of growth]
Relative Humidity 90%
Substrate Temp. 84-86 F.
[Thermal death limits at 106 F.]
Duration 10-14 days.
CO 2 5000-10000 ppm
Fresh Air Exchanges 0 per hour.
Light Incubation in total darkness.

PRIMORDIA FORMATION: [pinhead formation]
Relative Humidity 90+%
Air Temperature 74-78 F.
Duration 6-10 days.
CO 2 less than 5000 ppm.
Fresh Air Exchanges 1-3 per hour.
[but remember this air MUST be free of contaminants such as dust.]
Light Diffuse natural or exposure for 12-16 hours/day of grow-lux type fluorescent high in blue spectra at the 480 nanometer wavelength.
[I find that a regular fluorescent works fine, but I do try to let my jars get some natural sunlight whenever possible -- making sure, of course, that the jars don't get too warm.]

CROPPING: [harvesting mushrooms]
Relative Humidity 85-92%
Air Temperature 74-78 F.
CO 2 less than 5000 ppm.
Fresh Air Exchanges 1-3 per hour.
[but be careful not to contaminate 'em!]
Flushing Pattern Every 5-8 days.
[this means a new crop or "flush" of shrooms should appear every 5 -8 days.]
Harvest Stage When the cap becomes convex and soon after the partial veil ruptures.
Light Indirect natural or same as above.
[hint: use same as above.]

Moisture Content of Mushrooms:
92% water
8% dry matter
P. cubensis have up to 1% psilocin and/or psilocybin per dried gram. I would estimate approximately double that for fresh 'shrooms"

Source: http://www.a1b2c3.com/drugs/mus02.htm"

Or you can try these websites out also.

http://www.shroomery.org/8432/From-s...rint-using-rye (Has pictures, very good source)

http://users.raketnet.nl/henky/

There are two different types of mushrooms that are good in my state, and you can find 'em almost year round. This is a fact. Guess what state.

here where i live the best time for shrooming is mid november and the best spots are high in the hills.