Dudley Hendriksen

It is created from lysergic acid, which can be identified in the ergot fungus which grows on rye and some other grains.

In unlawful laboratories, largely in the United States, it is developed in crystal sort. These crystals are transformed into a liquid for distribution. It is colorless, odorless, and has a bitter style.

It is extensively…[Read more]

It is manufactured from lysergic acid, which can be identified in the ergot fungus which grows on rye and some other grains.

In unlawful laboratories, largely in the United States, it is produced in crystal type. These crystals are transformed into a liquid for distribution. It is colorless, odorless, and has a bitter flavor.

It is widely…[Read more]

It is created from lysergic acid, which can be found in the ergot fungus which grows on rye and some other grains.

In unlawful laboratories, largely in the United States, it is created in crystal sort. These crystals are remodeled into a liquid for distribution. It is colorless, odorless, and has a bitter taste.

It is extensively…[Read more]