Hare Krishna.
Today we had Rathayatra at Gita-nagari. Yes, I have pictures, but we haven't downloaded them from our camera yet. I haven't even unpacked the car. That will have to wait until tomorrow. I'm far too tired now.
My family has had a vending table at the ratha yatra festivals, and the main thing we sell is the herb tinctures and salve that I make. We also have a variety of artistic creations that my wife and kids make, and this year I sold some of Srila Prabhupada's books and a Hare Krishna cookbook too. However, it's my tinctures that I want to talk about, or rather one aspect of tinctures.
Well, a little about the tinctures in general first. I've been wildcrafting herbs since I learned how to do it in college back around 1993. I had a teacher who was an herbalist, and I took all the classes he offered: Field Ecology, Ethics of Survival, Ethnobotany, and Ecology of Unique Environments. The teacher, Sandy Geffner also co-founded an environmental education group called "Earth Spirit." I learned a lot about herbal medicine from these two men, and I continued to study and practice after graduation. For about ten years I made herb tinctures and a salve for my family, and then I got the idea that I should also make medicines to sell.
The basic process is that first of all I have to know my herbs. Each herb has different properties that depend on the species, the time of year, its location, the part of the plant, and other variables. This is all in books, but I also have an intuitive knack for it, so that sometimes if I am familiar with an herb, I can guess its medicinal properties without prior knowledge. I've studied a little ayurveda, and part of this intuition is based on that science.
So I find an herb that I want, and I harvest some of what I find. This is a sacred process for me, taking a plant's life, or some of it, for healing. After some reflecting, feeling of gratitude, and prayers to Krishna, I take whatever part is medicinal, pack it in a jar, and normally pour vodka over it, 40-50% alcohol, filling it to the top. The herb sits in the alcohol, getting shaken occasionally, for at least a month, usually a few month or more. The alcohol acts as a solvent and a preservative.
(Sometimes one can find tinctures that have glycerine instead of alcohol in them, but these are made with alcohol, which is then removed and replaced with glycerine. Also, a lot of glycerine is made as a byproduct of biofuels production, which is often made from filthy substances such as chicken wing fryer grease. Glycerine tinctures usually taste better than ones with alcohol in them, but the glycerine only preserves the tincture for a year or two, whereas most alcohol tinctures last a lifetime or more.)
After the herb has soaked long enough, the liquid is decanted, sometimes the herb gets pressed to squeeze out as much as possible. This liquid is called a tincture, and I have a cabinet with about 50 such tinctures. When I want to achieve some kind of medicinal effect, I combine two or more tinctures with common properties, or for whatever I want the combination to accomplish. For example, we have one for reliving coughs, another for treating migraines, a third for reducing fever, etc. Next I decant the combinations into 2 oz. (60mL) bottles, stick a label on them, and display them on a table with our other goods at Rathayatra.
Invariably, each time one or two devotees ask me about the alcohol. Of course, alcohol is an intoxicant, and we don't take intoxicants. We even have a vow. I have to have a response to this, and of course I've given it serious consideration.
I normally start off by explaining that intoxication is a matter not only of substance but also quantity. A drop of ocean has the properties of the ocean body, but not the effect. Similarly, the amount of alcohol in a dose of tincture (usually 2 squirts of the dropper) has the properties of alcohol, but lacks the intoxicating effect. An often cited fact among herbalists is that there is more alcohol in a ripe banana than there is in two squirts of a tincture. All ripe fruit has some alohol, but we do not object to it in there. I've had cups of "nectar" at temples that had more alcohol in one ounce than is in a dose of my tincture.
I also point out that
water is an intoxicant when too much is taken, and this intoxication can be deadly. Yet nobody says water is an intoxicant that we cannot take. We simply take it in responsible quantities, not for intoxication but for health.
If the water example is not convincing enough, I point out that sugar is also an intoxicant. Practically every ISKCON devotee knows what it's like to have too much sugar on occasions, whether from direct experience or watching others. Need I remind you of Govardhana Puja or Radhastami? One may argue that's not intoxication, just he natural effect of having a lot of sugar, which is a food. Indeed, sugar is a food, four (kilo)calories per gram. Alcohol is also a food, even more so, with seven calories per gram. Just ask any guy with a beer belly. Someone may argue, "No one says sugar is intoxication." Well, actually Srila Prabhupada says that. Here are a few quotes:
The ants are very much fond of being intoxicated. Therefore, they find out sweet, sugar. Sweet is intoxication. Perhaps you know, all. The liquor is made from sugar. Sugar is fermented with acid, sulphuric acid, and then it is distilled. That is liquor. Therefore too much sweet eating is prohibited.
>>> Ref. VedaBase =>Bhagavad-gita 2.19 -- London, August 25, 1973
There Srila Prabhupada distinguished according to quantity.
The ants, perhaps you know it, they love very much intoxicants. And therefore they are after sugar. Sugar has got properties intoxication. Wine is made from sugar, from molasses. So the ants, they want to be very much intoxicated. So this intoxication is not only in the human society. In the animal society, in bird society, in beast society.
>>> Ref. VedaBase => Srimad-Bhagavatam 1.1.3 -- London, August 20, 1971
The ant, the small ant, they are very fond of intoxication. You know that? As soon as there is information, "On the top of the skyscraper building, there is a grain of sugar," they will go. (laughing) Because sugar contains intoxication. The wine is made from sugar, molasses. It has got the intoxication.
>>> Ref. VedaBase => Morning Walk -- May 30, 1974, Rome
That sugar, they say that the ants they are very intoxicants; therefore they like sugar. Sugar is intoxication. Wine is made from sugar. Yes.
>>> Ref. VedaBase => Morning Walk -- November 21, 1975, Bombay
I think my point is made well enough. Yes, alcohol is an intoxicant, but not in the quantities that are associated with normal use of tinctures. Not even close. There is likely to be more alcohol in your cup of nectar prasadam than there is in a dose of one of my tinctures. You can get tinctures with glycerine in them, but they also had alcohol in there, and the glycerine may have had some connection with meat, and glycerine tinctures are not well preserved. I'm not even going to get into a comparison between herbs and pharmaceuticals, not today at least. That's a whole other story.
In any case, if you buy a tincture and don't like the minuscule amount of alcohol in a dose of it, it's easy to remove. Alcohol boils at 78 C (172 F), whereas water boils at 100 C (212 F). Simply boil some water (maybe make some herbal tea), pour it hot into a cup, then squirt in your dose of tincture. Within a few minutes, the alcohol will evaporate out, leaving your medicine in the cup.
Hare Krishna.