Making your Own Herbal Hair Shampoo

Making your Own Herbal Hair Shampoo

In 1990 I decided not to use the commercially made shampoos after reading Aubrey Hampton’s book, “Natural Organic Hair and Skin Care.” In this book Aubrey tells you how to read the label on any product that you put on your skin or hair.

Manufacturers are constantly using toxic chemicals in their skin and hair products and disregard their toxic effects on your body. This is easily seen in the list of chemicals that they use. Here are a few of these chemicals found in many product labels:

* propylene glycol or glycol– a petrochemical used because it is cheap

* cetearyl alcohol – emulsifier that can be synthetic or natural

* methylparaben or propylparaben – typical synthetic preservatives

* distearate – this is polyethylene glycol or polypropylene glycol which are petrochemicals

* isopropyl alcohol – used as a cheap solvent to carry synthetic oils.

Here is a natural shampoo that you can make. This formulation is something that I have been using for many years. First collect the following items:

4 oz of castile soap with any scent is that available – plain, peppermint, eucalyptus.

½ oz of rosemary – stimulates the hair follicles and helps to prevent premature baldness

½ oz of sage – has antioxidants and keeps things from spoiling and is antibacterial

½ oz of nettles – acts as a blood purifier, blood stimulator, contains a large source of nutrients for hair growth

½ of lavender – controls the production of sebaceous gland oil and reduces itchy and flaky scalp conditions

2000 mg of MSM – provides organic sulfur to your scalp, which improves the health and strength of your hair. It also helps to drive herbal nutrient into the skin and follicles where they can do the most good.

one empty 8 oz plastic bottle, or any other empty shampoo or soap bottle.

Mix the herbs in a mason jar, which has a lid. Boil 2 cups of distilled water. Add 3 heaping tablespoons of the mixed herbs into the boiling water. Pull the boiling water and herbs off the stove. Let the herb mixture sit for 30 – 40 minutes. Put the 2000mg of MSM into the herb mixture after 30 minutes of cooling. After 40 minutes and the MSM is melted, strain the herbal mixture into a bowl.

Pour 2 to 2 1/2 oz of strained herbal tea into the 8 oz plastic bottle. Now, pour the 4 oz of castile soap into the 8 oz plastic bottle. Cap the bottle and shake to mix the ingredients.

The shampoo is now finished and ready for use. Use this as a base for all of the shampoos you make. You can add different herbs as you learn what these herbs do and how they help your hair. You can vary the ingredients according to your taste. But now you have a shampoo that has no additives that can harm you.

The auther writes articles on different topics. To know more, visit hair loss remedies, exposed acne solutions

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Soy Wax Candle Making Secrets from Home

Soy Wax Candle Making Secrets from Home

Many people agree that soy candles are the best types of candles to work with. In fact, as compared to other types of candles, soy wax candle making is regarded as the easiest. Basically, soy candles are manufactured by means of combining fragrance, dye and wax. Meaning, you do not need to become an expert just to produce your own soy candles.

As compared to candles made of paraffin, soy wax candle making proves to be low-maintenance. For one thing, clean-up is a breeze. You do not have to worry over clog dishwashers or basins. Second, materials are easy to get and they are not costly or too expensive. Money-wise, soy candles are in-demand and are very easy to make.

In making soy candles, all you need is one pound of wax, an ounce of fragrance oil, wax dye, cotton wick and one Mason jar. Remember that soy wax comes in two forms, which is in flake and in block. Comparatively, it is suggested that you use the block soy wax in making your first batch.

Soy wax candle making also bears a number of secrets and must-haves. For example, you have to learn how to create the right scent or fragrance. Try combining one or two known scents for a more personalized touch. It is also important to buy sets of fragrances that are compatible with your base, which is soy wax.

Remember to use wax dyes in soy wax candle making. This item comes in three forms namely block, powder or liquid. Use the one that is most appropriate. Choose one that will best complement your work. Take note of possible candle wicks. For soy candles, what works best are thicker wicks or pre-tabbed wicks. It is also important to take note of candle size and diameter. For large soy candles, the best choice would be thicker wicks. As for small soy candles, it is best to choose corresponding small-sized wicks.

Candle containers are a must in soy wax candle making. There are basically different types of containers. You can choose mason jars, glass jars even plastic. However, it is always necessary to keep all containers clean. Each container should be dry and kept properly. They should be washed and dust-free.

In making your soy candles, make sure to cook or melt your wax at medium heat. Once everything has melted, try adding the oil and stir. You can then proceed by simply adding color or dye. After which, you can pour the mixture into the container and let it set for a couple of minutes.

Holly M Jordan is a candle making expert. For more great information on Soy Wax Candle, visit

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Iced Coffee

Iced Coffee


There are several ways of preparing iced coffee. Ordinary hot-brewed coffee can be served cold, although this may result in a bitter-tasting product. Cold brewing relies on time, rather than heat, to transfer the coffee flavor to the water. In order to achieve this, ground coffee is soaked in water for hours and then filtered. This may be done in any container, such as a mason jar or French press, although commercialized cold brewing systems also exist.

In more recent times it has become common for coffee shops to offer ‘iced’ versions of their most popular coffee drinks. The iced latte and iced mocha are the two most common examples of this. A quick way of preparing such drinks is to make a small quantity of strong, hot espresso, dissolving the required sweetener/flavorings in the hot liquid and then pouring this directly into a cup of ice cold milk. This method is particularly common in busier coffee shops where rapid customer turnover is required.


Depending on the brewing method, iced coffee can be served already chilled, or poured hot, double strength, over an equal amount of ice. Because sugar does not dissolve readily into cold liquids, it must be added either directly to the hot base, or to the finished product in the form of simple syrup, which can be made by mixing quantities of water, dairy, soymilk and/or sugar, then simmering over low heat until the desired viscosity is attained. Instead of sugar, most synthetic substitutes such as aspartame (Equal, Nutrasweet) or sucralose (Splenda) will dissolve readily into cold coffee.

Variations by country


In Australia, many restaurants and cafs which serve iced coffee made from chilled coffee and milk (with or without ice) with ice cream, and whipped cream. This drink may also include syrup, cream and cocoa powder or coffee beans on top. Home made iced coffee is often served with ice cream and whipped cream. The result is something like an un-blended milkshake.

Iced coffee is distinguished from “cold coffee”, which is often sweet milk coffee (without water; only milk) served cold.

Some commercial varieties of iced coffee are made from real coffee while others contain only coffee flavouring. Most commercial varieties of Australian iced coffee have 2-3 times the caffeine of cola.

Iced coffee has been sold commercially in Australia since the late 19th century in the form of a syrup, an example of which is Bushells Coffee and Chickory Essence, and more recently as a prepackaged, ready to consume drink.

One popular brand is Farmers Union Iced Coffee, which outsells Coca-Cola in South Australia and has become an official icon and legend in that state. This particular brand is now widely available in Queensland (as far north as Mackay), Northern Territory, Victoria, New South Wales and Tasmania. The product is not yet available in Western Australia.

Pauls Iced Coffee is the second most popular drink in the Northern Territory, after beer. It is not available outside of the Northern Territory, save for rare instances when it is sold in Dili, East Timor.[citation needed]

Jacaranda Iced Coffee is also popular in South East Queensland, originating from Ipswich and produced in both Ipswich and Tingalpa by Dairy Farmers. Many dedicated fans drink it daily and refer to it affectionately as ‘Jac’ or to drink it, ‘having a Jac’ or ‘having a Jacaranda’. Interestingly, though not verified by the manufacturers, the number on the bottom of the carton indicates its source with fans prefering the original Ipswich batches, known as ‘Number 2’.

Other varieties include Breaka Iced Coffee, Breaka Strong Iced Coffee (which contains double the amount of coffee compared to Breaka Iced Coffee), Big M, Ice Break, Brownes Iced Coffee Chill, Brownes Coffee Chill, Brownes Dome Cappucino Supershake, Brownes Mocha Chill, Dare, Masters Espresso, Masters Iced Coffee and Max Iced Coffee.

The formulation of the original Max Iced Coffee was changed in September 2001 from full cream milk to low fat. Despite a number of appeals by consumers to the Max Iced Coffee owners (Dairy Farmers) to switch back to the full cream formulation, the low fat variety has remained as the only available Max Iced Coffee in South Australia. However, in other parts of Australia, full cream Max Iced Coffee is still available (known as Oak Iced Coffee).


In Canada, the popular Tim Hortons coffee chain sells iced cappuccinos, known locally as Ice Capps. The coffee drink mix comes to the Tim Horton’s stores as a thick black syrup which is mixed at 3 parts water to one part syrup in a slurpee machine. The frozen coffee drink is then blended with cream at the time of service (or blended with milk, or chocolate milk upon customer request). The Ice Cap can also be prepared as a Supreme, which includes a flavour shot, whipped topping, and either caramel or chocolate syrup. There is also a Brownie Supreme, which is made with chocolate milk, and mixed with bits of brownie. This is then topped with whipped topping, and finished off with more bits of brownie scattered on top. The chain has also recently introduced traditional iced coffee to its Canadian menu in addition to its U.S. menu.


German Eiskaffee mit Sahne

In Germany there are different types of Eiskaffee (iced coffee). The most widespread form is a flavoured milk drink similar to Australian iced coffee, generally spelled as Eiscaf (from the French caf) and available in German coffeehouses and in Eisdielen (ice cream parlours). However, this type of iced coffee is rarely available in German supermarkets. The most widespread form of iced coffee in supermarkets is a canned version from a variety of brands with different flavours such as Cappuccino and Espresso. This iced coffee is very similar to the canned iced coffee in the UK and in the case of some brands (particularly Nestl) actually the same product.


Main article: Greek frapp coffee

In Greece one of the most popular coffees is a variation of iced coffee, called Frapp invented by Yiannis Dritsas. Its is stirred in an electric mixer and thus has a foam on top. Milk is optional. It became well-known during the 2004 Summer Olympics in Athens, when many tourists became fond of it and an article on the Los Angeles Times was written about it.

Other popular cold coffee beverages in Greece are espresso and capuccino freddo.


“Cold coffee” has become an extremely popular drink in India over the last several years. Typically it consists of Nescafe instant coffee mixed with cold milk in a blender, producing a thin, coffee-flavored smoothie. South Australian’s, especially in Adelaide, are also known for this. A more upscale version is popular in the espresso bar chains Barrista and Cafe Coffee Day. This is made with a shot of espresso and cold milk, like a latte.


“Ice Caf” as pronounced in Hebrew, is a coffee-flavored slushie, (coffee blended with crushed ice to which sugar and milk is added). It is somewhat popular in Israel, in response to the often hot weather. Cafe kar is similar to an iced latte (espresso, milk, and sugar water, often served on the side)


In Italy, Nestl introduced the Frapp coffee under its Nescaf Red Cup line, with the name Red Cup Iced Coffee. Many Italian coffee bars serve “caff freddo,” which is straight espresso kept in a freezer and served as icy slush.


In Japan, iced coffee (, aisu kh?) has been drunk since Taish period (around 1920s) in coffeehouses. It is served with gum syrup and milk. Cold tea was already popular, so it was natural to drink cold coffee. In 1969, UCC Ueshima Coffee released canned coffee, which made coffee available everywhere. Today, canned liquid coffee is consumed both cold and hot.


Iced coffee is also popular in the Philippines and that they served in a number of cafs. Notable chains of coffee shops in country include those like; Coffee Overdose, Old Manila Coffee House and Fiorgelato Cafe. One fancy way includes adding a scoop of ice cream on top.

Saudi Arabia

The iced coffee is a very well known drink in Saudi Arabia after hot coffee. Now iced coffee has become a preferable drink among the youth especially in the summer where the temperature reach 50 . Iced coffee now started to be shown in the retail business by imported and local producers. Recently, iced coffee (Nadeccino)has been introduced by a dairy company called NADEC. Another company called ALrabei has introduced flavored iced coffee.


Main article: Oliang

Thai iced coffee is brewed using strong black coffee, sweetened with sugar, heavy cream (or half-and-half) and cardamom, and quickly cooled and served over ice. Some variations are brewed using espresso. Thai iced coffee can be served with whipped cream on top for a layered effect, and garnished with cinnamon, vanilla and/or anise. It is a common menu item at Thai restaurants and works well after a spicy meal.

United Kingdom

In United Kingdom, iced coffee comes in a variety of forms. There is a canned version, produced by Nestl, who make a variety of flavours such as Cappuccino and Cafe mocha. These cans are found in most (if not all) supermarkets and are usually found in the tea/coffee aisle, as opposed to being ready chilled, which is meant to be done by the customer at their own home.

United States

Long popular among coffee enthusiasts, in the U.S., iced coffee is quickly gaining popularity among the general consumer audience as evidenced by the fact that it is available in mass food franchises such as Dunkin’ Donuts and sold bottled in grocery stores by way of N.O. Brew Iced Coffee. Iced coffee is prepared many different ways, though traditionalists maintain that true iced coffee is cold-dripped using one of a number of ways. Cold dripped coffee contains up to 70% fewer bitter acids than heat brewed coffee making for a smoother, richer tasting coffee drink. For years in an iced coffee concentrate was made by soaking ground coffee and chicory with water in a mayonnaise jar. The next day, the user would remove the grounds. The result was a very strong coffee concentrate that was mixed with milk and sweetened. Another means of making iced coffee is by using a Toddy Maker. Toddy Makers make coffee using a process similar to a mayonnaise jar. In a plastic basket, users soak their favorite coffee blend in water overnight. The following morning, the basket is stacked atop a glass jar. Users pull a plug from the bottom and the liquid coffee drips into the jar. The coffee is placed in the fridge and is good for up to one week. If you are unable to use all of your coffee within a reasonable period of time, it works well to freeze it in ice cube trays to use at any time.

Many coffee retailers ignore the taste benefits of cold-dripped coffee and simply pour hot coffee over ice and serve. Most iced coffee enthusiasts would deem this an unacceptable way of producing iced coffee. In the ‘to go’ iced coffee world, there are countless grab-n-go products such as Frappuccinos which are premade, presweetened and typically shelf stable. These are typically made using heat-brewed coffee.


Vietnamese iced coffee is drip coffee with condensed milk served over ice. In Vietnam, it is typical to use a French press to brew the dark-roasted beans often used to make iced coffee. It is generally a sweeter, heavier drink than its Thai counterpart.

See also


Toddy coffee



^ ICED COFFEE? NO SWEAT New York Times, June 27, 2007 (subscription req.)

^ Farmers Union Iced Coffee more popular than Coke

^ “Icons & Legends”. Government of South Australia. 

^ “Iced coffee still the same for Ippy fans”. The Queensland Times. 

External links

Iced Coffee recipes

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Production by country

Brazil  Colombia  Costa Rica  Ecuador  El Salvador  Ethiopia  Guatemala  Haiti  India  Indonesia  Jamaica  Kenya  Papua New Guinea  Philippines   USA  Vietnam

Coffee topics

History of coffee  Economics of coffee  Coffee and health  Coffee and the environment

Species and varieties

List of varieties  Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain  Coffea canephora (Coffea robusta): Kopi Luwak  Coffea liberica: Kape Barako  Single-origin

Major chemicals in coffee

Cafestol  Caffeic acid  Caffeine

Coffee processing

Coffee roasting  Decaffeination  Home roasting coffee

Coffee preparation

Coffeemaker  Coffee percolator  Espresso (lungo, ristretto)  Espresso machine  Drip brew  French press  Turkish coffee  Vacuum coffee maker  Instant coffee  Chemex  Moka pot  AeroPress  Presso  Knockbox

Popular coffee beverages

Affogato  Americano  Bicerin  C ph s   Caf au lait  Caf con leche  Caf Cubano  Cafe mocha  Caff corretto  Caff macchiato  Cappuccino  Carajillo  Coffee milk  Cortado  Espresso  Flat white  Frappuccino  Galo  Greek frapp coffee  Iced coffee  Indian filter coffee  Ipoh white coffee  Irish coffee  Latte  Latte macchiato  Liqueur coffee  Long black  Red eye  Ristretto

Coffee substitutes

Barley tea  Barleycup  Caro  Chicory  Dandelion coffee  Pero  Postum  Roasted grain beverage

Coffee and lifestyle

Barista  Caf  Caff  Caff sospeso  Coffee break  Coffee ceremony  Coffee culture  Coffee cupping  Coffee Palace  Coffeehouse  Fika  Kopi tiam  List of coffeehouse chains  Viennese caf

Categories: Coffee beveragesHidden categories: Articles needing additional references from February 2007 | All articles needing additional references | All articles with unsourced statements | Articles with unsourced statements from April 2008

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The Right Use of Jars and Lids in Home Canning

The Right Use of Jars and Lids in Home Canning


Glass jars are no doubt the very best way to proceed in home canning whether it be pressure canning or hot water water boiling canning. I would never use metal containers because of the one-time use and most importantly the requirement and expense of sealing equipment in using metal cans.

THe Mason jar with its regular and wide mouths with the open threaded neck for the ring and lids that Seal are definitely the best for home canning. Your Mason jar requires only lids each time of use in home canning.You must wash the jars before every use in hot water. The use of a mild detergent is necessary with a complete rinse after such a cleaning. This will not sterilize the jars but it does clean the jars for prolonged water boiling or pressure canning.

However if your are thinking about preparing jams,jellies or pickled items,then it requires sterilization of your jars in the home canning procedure. This is a simple procedure and easily accomplished by placing the empty jars into a boiling water canner. You fill both the jars and canner with hot,but not boiling water,to one inch above the jar mouth. This should be boiled for ten minutes at altitudes of less then 1000 feet and add an additional minute for every 1000 foot change in altitude. I will provide a reference at the end where you can locate a chart on this complete procedure.

The jar requires a good lid and sealing gasket. In the processing of foods the lid gasket seals the jar sealing surface but leaves enough space to allow air to escape from the jar allowing the gasket to form a airtight seal on your home canning jar. I would purchase only the number of lids that you will need in your home canning endeavors for one season. In this way you can be assured that you have fresh lids and gaskets.

Now you have your jars filled and in order to release the air bubbles using a flat plastic spatula,no metal please,insert between the food and the edge of the jar. Moving the jar slowly in a circle,push the spatula up and down to encourage the release and escape of air bubbles.You should clean the rim of the jar removing any particles that would prevent an air tight seal.

You are now ready for action! Proceed to place the lid gasket on to the cleaned rim of your jar and fit the flat metal lid into the metal screw ring and turn it slowly down on to the gasket being careful not to over tighten the lid in this procedure. It is time to process your filled jars and when this is done carefully remove home canning jars with a jar grip remover.

It will not be necessary to re-tightened the lids. The cooling of the jars results in the contents of the jar to contract which in turn pulls the self sealing lid firmly to the mouth of the jar resulting in a high vacuum being formed. The jars should be cooled for twelve to twenty four hours at room temperature in an upright position.

Then it is time to remove the screw rings from the jars and begin testing each lid for the proper seal. This is easily done by pressing the center of the lid to see if it is concave. Then lift the jar by its lid to see if it will come off and if you cannot accomplish and the center does not want to flex up or down you have a good seal and your home canning is concluded.

There is more detailed information on altitude charts and much much more at




I have been a gardener for over 20 years. I have decided to publish what i have learned for both beginners and experienced gardeners. My web site is at HYPOTHESIS In water purification the two basic methods such as cloth filtration and sand filtration does not clean water efficiently but the use of alum and boiling of water clean water more efficiently. MATERIAL 1. Dusty impure water 2. Four Transparent plastic jars (namely ‘A’, ‘B’, ‘C’, ‘D’) 3. Three plastic tubes (connecting jars) 4. Three nobes 5. Filter cloth 6. coarse and fine sand particles 7. Alum 8. jar for boiling water EXPERIMENTS 1. First connect all the four transparent jars using tubes. 2. Jar ‘A’ is covered with a filter cloth. 3. Jar ‘A’ and Jar ‘B’ are filled with coarse and fine sand particles for about 1- 1.5 inches respectively. 4. Jar ‘C’ is used for alum. 5. Jar ‘D’ is used for clean water. 6. After the instrument is being set up, allow the impure water to flow through the different jars. 7. Wait for an hour for the purification to take place. 8. Boil the water obtained from the last jar for about 20 minutes boiling container.
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