Consisted of natural resins resulting from the whole world and from the coal of healthy wood, the Incense is hand crushed in a china mortar. Then the vegetable caps (l. 2,2 cm, d. 0,8 cm) are filled one by one and covered in the mortar with the obtained Dust. The filling is made back to front by numerous rotary movements of fingers to place the maximum of Incense there. Finally caps are wiped again one by one carefully to remove their coats of Incense Dust acquired during their passages in the china mortar.
Open by pulling out and turning slowly in the set directions the hood and the body of a white caps with Salt Dust and spread its contents in a reserved Censer exclusively for that purpose. Then open in the same way a caps of Incense Dust and pour its contents in the form of cone. Light the point, blow delicately on the flame and restore life in an old scent of more than 5 000 years.
At the middle-combustion return the rest of the cone with a blade. At the end mix ashes with the Salt. Thanks to the Salt Dust which is conductive of heat, the time of combustion of an Incense Dust caps can practically double. Censers begin to give the best of themselves at the end of about twenty caps, at the rate of 1 Salt Dust caps for 4 Incense Dust caps.
This glass bootle tinged in the mass of amber color (h. 14 cm, d. 7 cm) possesses a glass cork. It is attached with a braided cotton drill, stamped with some real sealing wax and sealed with a lead. Its two paper labels kraft are aged with some Incense Dust.
It contains 200 vegetable caps :
40 * white caps de Salt Dust
40 * black caps Somalia Olibanum
40 * red caps Mexico Copal
40 * green caps Sumatra Benzoin
40 * red/green caps Turquey Storax
This is a craft product made with natural elements. But as any product appealing to the fire, use it in and on an appropriate support. Never leave it without surveillance and hold the children aside. Do not swallow.
ottle 200 Caps
