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Khem Caigan <[log in to unmask]> wrote: >I have often wondered just how much of this >'Gnostic' material, if any, was available >before 1945 to folks like Guillaume Postel >and John Dee. Very little at all, I expect. By the beginning of the 20th century, a few books like Dorese's "Secret Books of the Egyptian Gnostics", C.W. King's "The Gnostics and Their Remains" and G.R.S. Mead's "Fragments of a Faith Forgotten" were out. Texts like the "Pistis Sophia" were well known in translation, and legendary books like the Bruce Codex were known by reputation. Still, that's but a small piece of what we know about Gnosticism today. Going back to Postel and Dee however...I can't imagine much was out there. >Deborah Harkness mentions an Ethiopian Book >of Enoch in Postel's possession in her *John >Dee's Conversations with Angels: Cabala, >Alchemy and the End of Nature*, 1999, for >instance. > >And Susanna Akerman has drawn attention to >Tycho Brahe's mention of some Ethiopian magic >books in Postel's possession, on page 517 of >the 1572 edition of *De Nova Stella*. Interesting, I'll have to look these up! >With regard to your statement that - >' There is no "live" blood product in Cakes of Light ', >- I refer you to the outstanding literature on prions. Prions are fascinating and scary. I hope mad cow disease and related maladies never become prevalent! >I sincerely hope that you will give some serious >consideration to the suggestions that I offered in my >previous post, with regard to the manufacture of the >Cakes of Light. I understand your concerns, and agree that quality control is a very good thing. >Thanks, but I can't really take all the credit for this >innovation, since I was actually hoping to demonstrate the >manufacture of Cream of Tartar (potassium bitartrate / >KHC4H4O6) from the beeswing of Port: > >http://tinyurl.com/ymyadp > >Jim Wasserman and Company were quite satisfied with the >red syrup I had prepared as my 'prima materia', and so >matters have remained until now. Yes, it's pretty standard practice. >While I am on a reforming tear, let me respectfully suggest >that someone try using Cream of Tartar derived from >red wine lees when making the Cakes of Light for a change. At some point, I'd also like to try proper lees from a winery. Here's to Betty Crocker! All best, Richard "Why don't those stupid idiots let me in their crappy club for jerks?"--Homer the Great