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SMOKING PDF Print E-mail
Written by John Rosevear   
Saturday, 23 February 2013 00:00

A PERSON WHO SMOKES MARIHUANA has restrictions, which limit his recreational smoking intervals. First of all, it is illegal, and although marihuana is not ever needed, it often can be desired. It does not create a physical dependence (sometimes called "addiction"). Smoking can be spontaneous or it can be planned; in company or in solitude; night or day; in the city or in the country; and needs only one material—the marihuana.

As a smoker becomes more acquainted with the drug, he will find that many occasions lend themselves to a marihuana intoxication. He is always plagued by the law, however, and must filter his desires through the "being caught" possibility before he can think of lighting up. The mood to smoke may come on suddenly, but if the smoker is in a public place or has an appointment, he will be forced to refrain from lighting up.

For instance, one may desire to get high while traveling. But almost all smokers feel that being even slightly intoxicated when driving is not the safest thing to do, so they will wait until it is their turn to rest. Since a slight intoxication will last only a couple of hours, pot finds its way into many automobiles. Also, marihuana is able to chase away a dreary winter day, and so may be utilized as an "escape" from boredom. If the evening at home is tedious, frequently one cigarette will change it into a festival, with nothing more to entertain the smoker than his surroundings. After spending a number of separate hours intoxicated, and after performing different tasks, the smoker can force himself to do just about anything while he is intoxicated, and so he finds that marihuana is hardly a restriction—but rather a companion. Sitting in a backyard with nothing to do on a sunny day is a fine (but risky) time to light up.

Besides its effect as a "cheer-me-up," one smokes marihuana for the same reason one takes a drink. Again the law restricts usage, but as a liquor substitute marihuana serves, to some, more than adequately. Marihuana can also be used as a relaxant, and can put one to sleep. Some Mexicans claim it to be an efficient laxative. But on the whole, it seems that marihuana will do exactly what the smoker wants it to do; the trouble ( if there is one) is that everything that happens after smoking seems much more pleasurable, thorough, fun, and "real." A Persian epic states, "So grand a result, so tiny a sin."

One can dwell at length on smoking equipment. One major topic of debate between smokers is the discussion of the various cigarette papers. Oddly enough, there are over a hundred brands of cigarette papers, but only about four styles. If a smoker usually consumes his marihuana in cigarettes rather than in a pipe, he will attempt to find the paper suitable for his taste. Buying papers is often a strained business, owing to the paranoia of many regular smokers. The practice of driving across town to purchase papers is not unusual. Since few people today roll their own tobacco cigarettes, one could say that any shop that sells papers usually has some smokers in the neighborhood.

The biggest selling cigarette paper is Top, which is "pot" spelled backwards. Riz-La and OCB are two other popular brands. "Gummed" means that one edge of the paper has a glue on it that seals the cigarette when moistened. Flashy marihuana connoisseurs prefer international brands, such as Papel de Arroz from Mexico or Bambu from Spain. France produces a paper that is full of tiny holes that "breathe" and somewhat cool the smoke. Often a smoker settles for Zig-Zag wheat straw, a brown paper that burns more slowly, or so it is claimed. Known to a few smokers is a little man in a little shop in New York City who manufactures a longer-than-usual cigarette paper, hand cut and gummed. It is a good selling item, and appears designed especially for pot smokers. Papers are often carried either in wallet or purse, to insure a supply if no one else in the crowd has any.

As will be shown later, there is no longer one type of marihuana smoker, whereas a few years ago smokers were more definable. Because of this anonymity, it is difficult to describe in concrete terms just how all marihuana smokers go about enjoying their "illicit pleasure."

No longer can one say that the smoker will appear "peculiar"—a beard might have meant marihuana a few years ago, but nowadays marihuana does not mean a beard. The only common bond that results in any predictable action is the restriction of the law—smokers are found behind closed doors, rich or poor, bearded or smooth, clean-shaven, smart or stupid.

Behind these doors can be found a group of intoxicated people. If one were to walk in on them suddenly he would probably smell incense and burning alfalfa, and notice that the people's actions are slower than usual.

Marihuana smokers are often thirsty—but rarely drink hard liquor. Occasionally wine will be served but more likely the room will be full of soft drink bottles. Grape products seem to be preferred, including grape soda, grape jelly, and possibly some grape juice or wine. Coffee-based beverages are enjoyed, as well as coffee ice cream. However, a simple glass of water is often adequate. In the winter, hot tea, soup, cocoa, and other hot drinks are appreciated; while in the summer the seasonal drinks, such as lemonade, iced tea or coffee, cold soda, and so on, are taken instead.

The smoker is also a great consumer, and when he smokes he wants to eat. When medical reports speak of the inhibition-lowering qualities of marihuana they neglect to mention that the most obvious manifestation can be the tremendous urging for an oral gratification. The salivary glands seem to slow down and possibly stop secreting, for besides a great thirst, the intoxicated almost craves something for his mouth. Bubble gum or a sucker are often sufficient, but frequently something more "fulfilling" is demanded.

Food delivery men must know the smell of marihuana nearly as well as they know the smell of their own delivery trucks, for a pot party is a solid supporter of food delivery services. When there is a party in a home, the kitchen will surely be raided. There is further substantial reason to think that some supermarket shopping is performed solely with a marihuana-gathering in mind. While it is difficult to perform the rites of a formal dinner under marihuana's spell, most eating is relaxed, and the smoker is often invited to fix his own sandwich. Foods that require little preparation, such as oranges and candy, are favorite snacks.

In preparing to smoke, various precautions are necessary, all connected with the rite itself. It is a good idea to make certain the door is locked, for instance. One need have no elaborate equipment, save a spiller-tray or newspaper to catch the bits that fall while rolling. There is no need to dress a certain way or chant a special incantation; all one needs is papers or pipe—and some pot.

One may go to the liquor cabinet to get his marihuana, if he keeps it there. But so severe are the marihuana laws that the smokers play another game with the police, this one called the game of "stash." The stash is the place where the marihuana is kept or, more correctly, it is the hidden marihuana.

Where is the stash kept? Anywhere from the kitty-litter box to a space under the sink. Since the amount of marihuana needed for a party is no larger than a golf ball, it can be put into ten thousand places. Always in transit, the stash can frequently become lost, it has been hidden so well. The smoker, after hiding his marihuana under the refrigerator for a few months, frequently thinks that of course the police will look there, and so he changes places. Yet after a while the smoker realizes the whole procedure is hopeless, and begins to leave the bundle not quite so hidden, yet not quite so in plain sight. Often it is left to the wife or girl friend to see that the stash is put away.

The absurdity of stashing and restashing is a longstanding joke among pot smokers. The group in New York City called LEMAR has gone so far as to have regular competition called "The Best Stash Contest," wherein readers are asked to send in their entries in the "Theory of the Stash" for a pecuniary reward.

Some smokers hide their stash in a museum, or unsuspecting public place. When they visit the place they take only a little of their stash, and leave the rest for later. It's a great game of hide and seek, since it must be in a spot that the janitor will not find, yet can be gotten to easily. Burying the stash in the banker's lawn is talked about, but never done. If the smoker is particularly mobile, the packet will often be left in the street, in a small waterproof container, and picked up whenever the need presents itself. The street-stash is another cloak and dagger game, and the stasher will sometimes drive past his envelope twice to make certain no one is watching him. The stash is commonly put in a locker at an airport. Domestically, it can be kept in an air-tight container and dropped to the bottom of a milk carton inside the refrigerator. After about a year of smoking, the smoker simply keeps his stash where he wants to, and feels the police won't burst into his home to search him.

The weed will fare well in any hiding place, but if the smoker lives in a particularly dry climate, he usually takes precautions to keep his marihuana safe and moist. This is best achieved by putting it in the refrigerator and covering it with thin foil. If the stash is rarely used, a drop of water now and then on the pile will keep it in condition.

The wise stasher doesn't just hide his marihuana; he seasons it. Some people wrap a piece of apple in tin foil and punch holes in the foil so that the aroma from the apple will permeate the marihuana and keep it fresh. Others use a pineapple, peach, or avocado, orange peel, bits of watermelon rind, cotton drenched with grapefruit juice, or even soak the marihuana in rose water prior to wrapping it. All serve as excellent preservatives.

Marihuana is smoked under a wide range of circumstances. It is consumed at parties, in autos, on a rainy Saturday morning, after work, as the artist takes a break, while doing the dishes, before going on a midnight walk, at picnics, at sports events, during the museum tour, before and during nearly any kind of work, before and during classes, at art shows, while working on a cross-word puzzle, or while riding in an airplane. One need not have a specific reason for smoking it.

The most popular method of marihuana smoking is handmade cigarettes, called joints, reefers, sticks, pins, things, and so on. The basic equipment is the marihuana and some cigarette papers, and a device for catching any spilled portions, which is not mandatory, but often used. This can be any large sheet of paper, such as a large magazine or newspaper, or the roller can sit in the bathtub.

Rolling a marihuana cigarette is simple. The technique is similar to that for rolling an ordinary cigarette, with two major exceptions: the product is thinner, and two papers are used. There are many reasons for both. First, the cigarette is thinner because the marihuana is valuable and scarce, because little is needed for a satisfying smoke, and because a smaller cigarette can be consumed to its maximum worth. That is, all the marihuana that is burned can be brought into the lungs and absorbed, whereas with a regular cigarette much of the smoke goes to waste. Two papers are used for three purposes: so that the loose twigs will not puncture the paper, which would make puffing difficult; so that the cigarette will burn more slowly, and little of the smoke will escape; and because two papers make rolling a cigarette simpler than one paper.

After the cigarette has been rolled it is examined for flaws. If some of the paper did not stick on the sealing edge, it must be repaired. If some of the contents are spilling out from one of the ends, going to waste, the end is twisted or tucked in so that none of the marihuana is bunched up in one place, another paper is frequently added to make a more perfect shape after the joint has been squeezed into an even cylinder.

The cigarette is checked to ascertain which end can be smoked through best. Homemade cigarettes are not always as perfect as tailor-made ones, and it is not infrequent that one end of the cigarette will draw more easily than the other end. The end that is easiest to draw through is the one that goes into the mouth.

Just prior to lighting, the cigarette is wetted with saliva, either by inserting it entirely into the mouth, or by licking it with the tongue. Often the joint is a grey, soggy thing, repulsive looking, sad, and unsanitary but the wetting moistens the joint and slows down the burning progress.

Lighting a joint is not as simple as lighting an ordinary cigarette. If the end that is lighted is started incorrectly the cigarette will not burn evenly. This means that some of the marihuana will be wasted, the smoking time of the cigarette will be shorter, and the smoke will probably be hot and unpleasant. Econgmically and mechanically, it is important for the smoker to light up properly. This is commonly done by holding the flame and cigarette end where they can be observed closely, which is usually at eye level a short distance from the face. The thin cigarette is then turned and twisted so that the flame starts the end of the joint evenly.

The joint is then puffed, sucked, or dragged upon. Taking in the smoke from the hemp plant is not the same as taking in the smoke from the tobacco plant. The object of marihuana smoking is to get the smoke into the lungs in the most efficient way, taste and flavor be damned. The throat is opened and the smoke drawn directly into it. Mezzrow's friend describes it thus:

You got to hold that muggle so that it barely touches your lips, see, then draw in air around it. Say tfff, tfff, only breathe in when you say it. Then don't blow it out right away, you got to give the stuff a chance.'

To "give the stuff a chance" means to keep it in the lungs for as long as possible in order to gain the maximum pleasure and value. If another person is present, the cigarette is passed to him. He in turn takes a puff and passes it to another. Three or four people are the ideal number for marihuana smoking, since the amount of time it takes one person to hold in his puff is usually adequate for two or three others to get their portions, then return the cigarette to the original smoker. When four persons are smoking one cigarette, none of them are likely to get high on the amount of smoke they consume. Three puffs of domestic marihuana is hardly adequate to achieve the feeling that smokers seek, unless the marihuana is of an extremely potent variety. Five people have gotten "buzzy" from a thin cigarette made from Panama Red.

When the lungs are full of smoke and the smoker prepares to exhale, a brief "shock" is often utilized to insure a few more moments of smoke-possession. This is done by the smoker gasping in a bit more air or letting a small amount of air escape. Learning this technique insures the maximum amount of appreciation for the smoker, for it keeps the smoke in the lungs a few seconds longer than usual.

As the cigarette is smoked, it becomes shorter. Eventually it cannot be held with the fingers comfortably. It is no longer called a joint, but a roach. It is not snubbed out as an ordinary cigarette might be snubbed, but instead placed on a noncombustible surface or pinched in the cover from a match book. As it was smoked, some tars and resins were drawn toward the rear of the butt, and it probably turned brownish.

It resembles a cockroach in size, shape, and color. It is usually a burnt-sienna brown, can be a quarter of an inch in length, and smells "musty," giving off a stale, dried-resin odor, that is distinctly unique.

Roaches, seldom used in court as incriminating, turn up in the strangest places. The smoker may find them in his suit or coat pockets, on the living room floor, stuck in the seat of his car, at the bottom of a clothes bag, in magazines and books, and even at his front door steps.

Roaches have been known to turn up in suitcases, alleyways, stuck to the wax of candles, and on seldom-used cupboard shelves. A roach can turn up anywhere, and eventually will.

Depending on the size, length, potency of the marihuana and thickness of the roach, its strength can be as much as a half or a third of the whole marihuana cigarette, and in order to consume it a number of ingenious techniques have been perfected.
The cocktail method is one of the most popular means of consuming roaches. From the end of a regular (preferably non-filter) cigarette the first half inch of tobacco is loosened and removed. The roach is inserted into the empty cigarette end and the paper twisted around it. But the twisting must be just so tight, the paper just so wet: some practiced smokers put the untightened roach end into their mouths and twist the paper with their lips. The roach end of the cigarette is then lighted and smoked to its end. However, this method filters the smoke so that when it reaches the lungs it has little potency.

The second method was either invented on the coast of California or is used by the people there, for it is called the West Coast Crutch. The cover from a paper book of matches is torn off and wrapped around the roach so that it serves as a cigarette holder. Held tightly, the roach can be effectively consumed to its very end. Care should be taken when the roach gets short not to draw the flame from the cardboard into the lungs, as it may sear them.

A third method of roach consumption uses a Chinese tobacco, or "opium," pipe. The bottom of the pipe's brass bowl often has a narrow slit into which the roach fits nicely. The roach is wetted with the tongue in all methods of roach consumption. Since a long pipe is sometimes awkward, the brass ends can easily be removed and the stem shortened to the preference of the smoker. A long stem cools the roach smoke, however, and is often more comfortable. If the slit is not present in the bowl ( the careful shopper will notice this) the roach may be drawn into the pipe, but hardly into the mouth, for the top opening at the mouth end is quite small. If the smoker feels he needs a filter for the pipe, to prevent occasional ashes from being sucked into the mouth, a piece of wire screen or perforated tin foil is adequate. The filter becomes clogged easily, however, and must be placed in the pipe in such a way that it can be removed easily and replaced. No instructions are necessary for roach smoking with the opium pipe, and the mechanics seem to come naturally.

The fourth method is the pin or clip style. One of the essential characteristics of roach smoking is to do as little to the roach as possible, yet consume all of it while receiving the minimal amount of heat on the fingers. When the roach gets to a length of less than a half inch, it is virtually impossible for it to be smoked or held comfortably. A small holder is in line, and the most common of household equipment can be utilized. For instance, a hair clip is an ideal roach holder. It keeps the burning butt away from the fingers, yet permits it to come into contact with the lips. A bobby pin, pliers, forceps, and any long-nosed gripping instrument can be converted easily into a convenient roach holder.

A fifth method for smoking roaches is the can method. This method employs milk bottles, beer cans, cocoanut shells, plastic ( water-based) glue bottles, and even the lower portion of a ballpoint pen. The roach is stuck into one end of the container, and a hole is punched in the opposite end ( if necessary ). The device or container then acts as a cigarette holder. The smoke is somewhat cooled by these devices, the thumb being held over the mouth-end as the container is passed to another smoker, keeping any loose smoke from escaping. The usage of such a holder is not unlike a method of smoking that started many years ago, when the people of Africa discovered, a long-leafed weed which they called "dagga."


Pipes are an accepted commodity. They are associated with professors, Europeans, and urbane gentlemen. It may startle many a pipe smoker to know that pipes were apparently first used for dagga (marihuana) smoking, and the pipe of today is simply a variation of those ancient smoking instruments used by the Africans.

It is believed that pipes were introduced to America from Africa about a century prior to Columbus' discovery of the West Indies. It is well established that pipes were known to the natives of both North and South America at the beginning of the 15th century, and some of the ancient Mayan stonework shows manlike figures with smoking devices sticking out of their mouths.

Burning hemp and breathing the vapors to produce intoxication was known and practiced by the central Africans in the 13th century. Pot smoking then was simply a matter of throwing an entire hemp plant on a fire and standing in the smoke. Later, people prostrated themselves on the ground, head toward the fire, and poked hollow tubes into the embers. This was the first crude pipe. The method was relatively effective, except that one had to lie on the ground to gather any smoke. To correct this, the fires were built on an ele'Vated place, such as a tall stump.

The Bushmen found that if they had a mouth full of water when they took in the smoke, the irritation was lessened. This led to a variation: water was put into a hollow antelope horn, burning hemp placed on one end of it, and the smoke "drunk." The Hottentots picked up the idea, as did the Bantu. The practice traveled slowly for the next few hundred years, but the tribes along the upper Zambezi River must have been taken with the habit suddenly, for Livingstone mentioned that the younger men smoked, but that the elders knew nothing of the practice. Other cattle-raising people began smoking the dacab, and soon oxen horns, more plentiful, were substituted for the antelope horn. As time passed, other smoking instruments were discovered, including the gourd, then the bamboo stem and cocoanut, and the unique idea of drawing smoke through water to cool it came at last to the pottery makers of North Africa, where hemp consumption from a crude cigarette, and in the form of candy, had been established for several hundred years.

The Eskimos were known to smoke devices made from the tusks of a walrus, with a small bowl at the end of a long pipe. It is believed that tobacco, rather than a form of marihuana, was used, the tiny bowl created simply by the scarcity of tobacco in the area.

If a regular or briar-type pipe is used for marihuana smoking, a special technique is employed in lighting, passing the pipe, and for immediate material economy. Usually a pipe is used for smoking "rough" marihuana—uncleaned stems and stalks. Seeds today are never smoked; they produce a headache and only a very light intoxication. Pipes used for smoking pot usually have a smaller bowl than a regular pipe, and are frequently more attractive in both design and function than pipes used for tobacco. Smokers sometimes use a screen in the pipe to prevent ashes being drawn into the mouth.

The pipe is lighted with a match, but the breathing process is not the same as with tobacco smoking. In company, the lighted pipe is passed to a person who puffs and then passes the pipe immediately, so that as long as the hemp is burning, someone will receive it. If a small number of people are smoking from the pipe and all have their lungs full at once, the last puffer is expected to extinguish the flame.

A single person extinguishes the flame every time he fills his lungs with smoke, for letting the bowl burn wastes marihuana. Smoking in solitude is unique; the puffs are short ones, jerky and spaced with breaths of air, while the lips close and open over the pipe stem. In isolation, the pipe is lighted, short puffs are taken, and then the supply of air to the bowl is cut off, frequently by placing the cover from a book of paper matches over the bowl. The smoke is held in the lungs for as long as possible, then after it is expelled the pipe is lighted again, drawn up, and extinguished.

When a number of puffs have been taken from the pipe, and the bowl's contents become full of ashes, the pipe stem ( if no filter is used—and no pipe filter should be used) can transport tiny bits of ashes into the mouth. This can be irritating as the ashes collect on the tongue. When this happens, some method for expelling the ashes must be put into effect. Rather than dump all the contents out on a table to separate them, the pipe is merely blown into, rather than sucked upon. The fingers should be held over the bowl with just enough space between them to permit the ashes to fly out, but to keep any unburned marihuana from escaping. Short, jerky blasts prove most effective, so that when the pipe is lighted again, only the rough, unburned marihuana will be ignited.
After the pipe has been used a number of times for smoking, the bowl will become charred, or "broken in" adequately. This is an all-important achievement, for the harshness of the smoke is then lessened, and more material can be brought into the lungs.


There are three synthetic compounds of marihuana, all apparently identical in effect and composition, called synhexyl, pyrahexyl, and parahexyl. None of these capsules is available in stores for purchase and they are seldom, if at all, used in medicine. One striking feature of artificial marihuana is that when the synthetic is taken, the tolerance rises, and after a constant exposure to the drug more and more is needed to produce a euphoria. However, the same psychological effects are realized qualitatively, and the drug has been used in research.

Smoking the "flowering top" of the hemp plant, where most of the resin can be found, is the most popular method of consumption in the United States.

Some people, being unable to smoke, have devised recipes for the use of marihuana in ordinary foods. Prior to using any form of marihuana, however, it must be crushed finely, as in a flour sifter, so that it will mix more easily into the foods. This tends to take most of the resin out of the material and leave it on the sifter, so a large portion of the weed must be used to produce any effect. The following brief recipes are used in the United States, but not frequently:

Tea: Into one quart of boiling water pour a half cup of marihuana. Let steep. Drink without cream, sugar, lemon, etc.
Cake: Into any ordinary cake mix add a cup of marihuana and an extra egg, while preparing the cake. Proceed as usual.
Fudge: Into the bowl of fudge add a half (or full) cup of marihuana just prior to pouring into the tin. Mix in well and proceed as usual.
Spaghetti: Use generously as a grating over the sauce.

India uses two parts of the hemp plant for cooking and consumption: the resin-rich upper plant, the ganja, and a low resin portion of the plant (lower leaves ) called bhang. To make a bhang drink, the leaves are simply pounded together while water and black pepper are added to the mixture. Bhang, the drink, corresponds to beer in its intoxicating properties, and is consumed in the "dry" provinces of India. It is usually taken on happy or festive occasions, such as weddings. Some Indians add spices and mint to bhang to enhance the flavor; rose petals, cloves, senna leaves, herb extracts, and the seeds from poppy and melon are also used. Those who cannot afford to use any of the additional spices simply carry the leaves and chew them. Some Indian recipes of interest:

Matun: Bhang is heated in butter, the resin coming to the top. It is a green scum, and is mixed with sugar and heated over a fire until a paste is formed. As the paste solidifies the majun can he eaten, or stored and consumed when desired.
Halva: Bhang is boiled in a solution of East Indian sugar made from palm sap. The result is filtered, the residue thrown away, and the filtrate is mixed into the halva (also spelled halwa, halvah ) along with nuts of all kinds. Halva is a popular form of Turkish and Indian candy.
Churum: Ganja is boiled in water until it forms a thick paste which is strained, usually with a cloth. The mass is then mixed with sugar and spice and fried over a fire. It is then ground into a powder to which butter and sugar are added. Churum can keep for months without spoiling.
Curry: Bhang leaves are pounded on a curry stone and the resin is added and mixed in with regular curry.

In the Middle East two types of drink are popular: assis and esrar. Their recipes are similar, but the main principle to remember is that the resin must be extracted from the plant and mixed into the drink.

For the assis type, which is marihuana ( in the Middle East called hashish-el-kif ) mixed with water, the plant is simply crushed with a mortar and water added until a paste is obtained. Since the resin from the hemp is insoluble in water, the mixture is usually a suspended solution, and much of the plant is used for its manufacture. An assis drink is flavored to suit the taste of the consumer.

For the esrar type, which is kif dissolved in a form of alcohol, the same grinding action is needed, only in this case not as much of the plant is used. The esrar drink is also complimented with various herbs, syrups, jams, perfumes, and even with jasmine.

The Middle East has come up with the most marvelous of recipes, and the imaginations of the cooks and hashish sellers have burst with ideas. Among some of their concoctions are:

Manzul: Roughly ten per cent of kif is mixed with oil of sesame, to which cocoa-butter is added. The mixture is worked into a paste with condiments, spices, powdered chocolate and whatever added. Every conceivable nut that comes into the Arab market is sometimes used, which includes crushed almonds, walnuts, hazelnuts, pistachios, and even pine seeds. The paste is flattened and cut into disks the size of bottle caps which are chewed slowly.
Ma'agun (also spelled magoon, majun, and madjun): This preparation is similar to the Manzul in ingredients, except that honey is added and the paste made into pellets, which are swallowed, not chewed.
Garawish: The hardened paste resembles peanut brittle, and is similarly cracked between the teeth. Kif powder is mixed into a paste similar to manzul, except that the final result is harder. Often added to the garawish-type of candy are cinnamon, vanilla and cloves. The paste is poured onto pre-oiled marble slabs.

Other delights sold in the Levant and North Africa are:

Stuffed dates: The stones are removed from the dates and replaced with a green hashish paste that also has almonds, pistachios and other nuts mixed into it.

Turkish Delight: This is a common sweetmeat made from starch, sugar, and water mixed with essences of orange, lemon, and sometimes rose water, with hashish powder added to the lot.

Marihuana is seldom if ever used or eaten in the forms described above in the United States, mainly because these means of consumption seem extravagant. However, American tourists frequently eat and drink these preparations when visiting this section of the world. But what happens to the people when they consume these exotic foods? What are the results?


1. Mezz Mezzrow, Really the Blues, Signet, 1964, p. 68.


Our valuable member John Rosevear has been with us since Monday, 18 February 2013.

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