SWIM has been having a really hard time deciding between two different extraction methods.
On one hand, naphtha is relatively easy to find and easy to use. SWIM is, however, unsure is his freezer is sufficiently cold to freeze precipitate and is worried about the smell permeating into the food.
Does freeze precipitating require the freezer to be super cold or will any sub-zero(F) temperature work? Also, does the naphtha smell tend to be diffuse into the freezer?
On the other hand, xylene pulls more jungle spicey bits out of the bark and using the acetate -> freebase method, would be...
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