Rules for Work

Rules for Work

Theory - Rules for the Work in the Alchemical Laboratory
Lecturer: Jean Dubuis
Translator: Patrice Malézé
Commentary by Russ House is indicated as [RH: ...]
(Yves Arbez) We have the Mendeleiev table of elements according to alchemy
- and then we will end with the Nicolas Flamel work. It's important to see
the table of Mendeleiev because it's important to understand the Flamel
(work), because it's important to understand alchemy by logic. Magic and
mathematics are the work of the divine. What's not understandable by logic
and common sense in alchemy is not a real path.
(Jean) I will try to explain a certain number of conditions necessary to
respecting the laboratory in the work to succeed. If you like, in the
alchemical work it's a spiritual path that needs much more caution than in
a chemistry lab. So I'll try to make a short range of what can be seen
there. First of all alchemical energies are spiritual energies and you
must be cautious that the laboratory is not hostile to these energies. And
I think that it is a good thing to make a washing once a moon of the
laboratory. This laboratory can be on the physical path but you must
concentrate on the fact that you also clean the psychic part (aspect) of
the laboratory.
In the laboratory, and that's where the key of alchemy stays, is created a
link between the operation and the alchemist. When this link is properly
done the alchemist has direct knowledge of nature, found in no book. When
you work in the alchemical lab it's better to have an oratory and to clean
yourself psychically before you begin any physical work. So first put the
lab in a good vibration state, and second put the operator in a good
vibration state.
And next to this are two kinds of work in the laboratory - say the
delicate ones and the others. For the delicate ones which are those where
the alchemical life can be endangered, the operator is alone in the
laboratory - nobody can work with him in that case.
The maximum would be the couple Nicola and Pernelle, no more. When you
work on sensitive products, when these products are prepared that's when
they are in the phase of preparation. Because then they are more sensitive
or in intermediate phases we must - according to cases - must see our
products do not necessitate incubation, they are put in the oratory (away)
from everybody, nobody can see them. If the products need incubation they
are put in the incubator and only the alchemist opens it. Particularly the
mercuries are very, very delicate products whatever kingdom they belong
to. When you prepare alcohol to make a vegetable mercury above 70
alcoholic degrees [RH: that is, 70 percent pure, or 140 proof] only the
operator can touch the alcohol - because you must understand - for
instance the alcohol that will be used for a mercury - if you put a
parasitic load in it you will never be able to extract it. The alcohol (in
this case) is only good to wash the dishes. (glassware).
When the products are done - for instance when the stone has been
incubated and it's entirely done - it can be exposed to the public, but
it's much less delicate. As long as the surroundings are O.K. you can show
it to familiars.
Q. Did you say the alcohol should be 70 degrees ---- ? [RH: the confusion
is in the terminology of 'degree', which means percentage.]
A. (Patrice) Yes, about 70 degrees to 100 or 99.9 - I think?
When you manipulate the mercuries you can have different types of
vegetable mercuries. But some rules are to be respected. When you want to
extract the vegetable mercury the extraction liquid must contain carbon,
hydrogen, and oxygen - otherwise the extraction will be dead. For instance
you can extract the vegetables with alcohol, acetone, acetic acid, hexane,
but you cannot extract with (carbon tetrachloride or ethylene?) You cannot
extract with these because in these are not the elements that can keep the
vegetable life. We spoke about the mineral kingdom. In the mineral kingdom
only the animated mercury allows extractions.
We have research on extractions of sulfur by mercuries of the metallic
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 Rules for Work
kingdoms that are all very dangerous products. When we will have finished
our study on the security on these products we will publish those.
You must also be very careful that in the vegetable kingdom the liquid
products must not touch metal and particularly aluminum. And next to this
-- we spoke of it earlier, but I will speak of it again because it's a
very delicate problem -- of the loss of the alchemical life. If we
consider a living body from an alchemical point of view, the alchemical
life is kept by the crystalline network. If you crush the product, you do
not free life - because the crystalline network is in the atomic state and
it's impossible to crush down to the atomic state. When the crystal is in
powder it's just as living as when it was in crystals, it's just an
indication. If you melt the crystal, the life is gone, except in certain
cases. We will explain now.
If you dissolve the crystal in a liquid - the life is gone unless the
liquid is a mercury of the (same) kingdom. If the liquid is a mercury of
the (same) kingdom it takes life and eventually it will be possible to
transfer it somewhere else. To illustrate this the ancients say that the
transmutation stone must be wrapped in wax before it's used and it must be
rapidly dipped in a fusing metal. Then it doesn't melt before it's in the
metal and its fusion (occurs) in the middle of the metal - it frees its
energies there in the metal.
When you take a vegetable stone the interest is to take it with a slightly
alcoholic liquid (wine) in order to have it come really fast in your
stomach. The stomach liquids destroy the alcoholic structures of the
vegetable stone, and if everything is fine the energy is freed next to the
solar plexus. And that explains its effects.
Considering special liquids you must take care of - particularly in the
vegetable or acetic acid ways - acetic acid. I don't know where you will
go to in alchemy, but I must tell you two things on this acid and on
another. When you have a commercial acid usually they are obtained by
distilling wood and we don't really know well the nature of life that's in
it. [RH: Much commercial acetic acid is from wood: pyroligneous acid.]
If you want to be certain of the alchemical quality of this acetic acid
you can only extract it (acetic acid) from vinegar, extracted from red
wine. There's no need for distilling, the only concentration possible is
done through freezing. It was probably described in the P.O.N. paper (The
Stone newsletter) and in the Lessons. A freezing to 25 (degrees) C allows
a very rapid separation of the acetic acid - of the vinegar. Since I
explained some things from the past, in the ancient texts we don't know
uric acid but there is a difference in the ancient books. The ancients
would say the uric acid is a dead acid. That can be done by yourself very
easily - when they (ancients) say sea salt acid it's the living acid -
we'll show you a sample there and have work with the acid used in the
butter of antimony.
Questions?
Q. (Question not understood)
A. O.K. And we will explain why. Anyway when you're considering the
vegetable salt you wish it to be dead. The vegetable salt must be dead,
there must be no life in it, so (that) when you put pure life in it - it
won't be contaminated by the ancient life in the salt. You're certain that
there is no more life in the vegetable salt when there is no more carbon
in it.
Q. Jean mentioned certain acids that you couldn't use on vegetables and I
didn't get them?
A. It wasn't mentioned but it's written down here (handouts) so you can
read it from there. O.K. We are a bit late in the program. We hadn't
(anticipated) different technical problems. 110 volts a bit slower for the
furnace and the stibnite is too rich and we didn't have the proper
proportions for the salts. So we are a bit late.
So what you have in the general rules of the laboratory (handouts) is more
than what he said here.
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 Rules for Work
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