Agone aeternae

You will notice this is a modified Skele-Gro potion which will melt your bones in the day and regenerate them at night causing eternal agony

Two notes:

1. 
   

   I have the recipe for the regulation potion in another chapter

   
   


2. 
   

   This potion does not have an antidote yet so DO NOT USE

   
   

Estimated Brewing Time:

Pewter cauldron: 14 hours, 33 minutes and 43.3 seconds to 15 hours, 51 minutes and 30 seconds
Brass cauldron: 13 hours and 58 minutes to 15 hours and 8 minutes
Copper cauldron: 13 hours, 25 minutes and 51 seconds to 14 hours, 28 minutes and 51 seconds

Ingredients:

5 L of water
5 scarab beetles
10 mL of rose water
3 dried seahorses
4 Doxy eggs
6 tablespoons powdered sulfur
1 Chinese Chomping Cabbage
3 mL of Essence of dittany
4 chamomile flower petals
3 pufferfish
3 jellyfish
10 mL of honey water
2 griffin claws
1 whole Velnamēle Pepper
1 cup of C sulfuric acid
1 tablespoon of the regulation potion

Instructions:

1. Add 1 L of water and bring the heat to 363 Kelvin (90°C/194°F).
2. Crush three scarab beetles and two dried seahorses with mortar and pestle. Add two and a half tablespoons of the crushed mixture to the cauldron.
3. Add 3 mL of rose water to the cauldron.
4. Stir two times clockwise.
5. Add half a tablespoon of the previously crushed mixture to the cauldron.
6. Bring the heat up to 383 Kelvin (110°C/230°F) for 10 minutes, and then reduce heat again to 363 Kelvin (90°C/194°F).
7. Leave the potion to brew in your cauldron for 60 minutes. (This would be 54 minutes in a brass cauldron and 48 minutes and 36 seconds in a copper cauldron.)

At this point, the potion will appear a navy blue and smell a bit like moldy bread.

Instructions 2:

1. Add two doxy eggs to the cauldron.
2. Add two tablespoons of powdered sulfur.
3. Bring the heat up to 383 Kelvin (110°C/230°F) for 5 minutes, and then reduce heat again to 363 Kelvin (90°C/194°F).
4. Carefully cut the Chinese Chomping Cabbage width-wise so that each segment is approximately 3 cm in width. Add half of the Chinese Chomping Cabbage to the cauldron. The other half should be stored in a medium-cool, dark place, as it will not be used again for several hours.
5. Stir three times counter-clockwise and two times clockwise.
6. Note that at this point, even with the heat on relatively low, the potion should appear rather surprisingly riled up, due to the magical energetic reactions within the potion. This will come and go with relative frequency during the creation of this potion.
7. Add 1 mL of Essence of Dittany.
8. Add the last two scarab beetles and one dried seahorse to the mortar and crush them into a fine mixed powder with the pestle. Add one tablespoon to the cauldron.
9. Add one tablespoon of the regulation potion
10. Add another 500 mL of still water to the cauldron.
11. Bring the heat to 373 Kelvin (100°C/212°F), stir once clockwise, and let the cauldron brew until most of the water or moisture has boiled away. Depending on the cauldron, this typically takes 3 to 5 hours, although it can vary depending on cauldrons even of the same composition and similar volumes.

The potion will vary between a medium blue to a sky, robin’s egg blue-green during this step. It will smell a bit like gurdyroot and emit a yellowish steam.

Instructions 3:

1. Reduce heat back to 363 Kelvin (90°C/194°F).
2. Add 1 L of still water to the cauldron.
3. Add 4 mL of rose water to the cauldron and let simmer for 30 seconds.
4. Add 2 mL of Essence of Dittany to the cauldron.
5. Stir once with a non-magical stirring object, such as a wooden spoon to mix the settled dried ingredients with the newly-added liquid.
6. Add two chamomile flower petals, one jellyfish, and one pufferfish to the cauldron.
7. Stir twice counter-clockwise with your wand.
8. Leave the cauldron to brew for 30 minutes. (This would be 27 minutes in a brass cauldron and 24 minutes and 18 seconds in a copper cauldron.)
9. At this point, take the cauldron off of the heat completely and stir thrice clockwise with your wand. Leave the mixture to premature at room temperature for 6 hours, regardless of cauldron type.

The mixture will be a forest green at this point and smell a bit like roasted garlic.

If you have not cleaned your mortar and pestle at this point, it is wise to do so sometime during this step, as you will need it again for step 3.

Instructions 4:

1. Add the cauldron back to the heat and bring the temperature back to 363 Kelvin (90°C/194°F).
2. Add 5 mL of honey water to the cauldron.
3. Gently crush two doxy eggs and two griffin claws in the mortar with the pestle and add the finely crushed mixture to the cauldron.
4. Add the other half of the sliced Chinese Chomping Cabbage to the cauldron.
5. Add 1 L of still water to the cauldron.
6. Stir thrice counter-clockwise with your wand and increase the temperature up to 383 Kelvin (110°C/230°F) for 8 minutes, and then reduce heat again to 363 Kelvin (90°C/194°F).
7. Add two chamomile flower petals to the cauldron.
8. Increase the temperature once again to 383 Kelvin (110°C/230°F) for 3 minutes, and then reduce heat again to 363 Kelvin (90°C/194°F).
9. Stir once clockwise with your wand.
10. Leave the cauldron to brew for 25 minutes. (This would be 22 minutes and 30 seconds in a brass cauldron and 20 minutes and 15 seconds in a copper cauldron.)

At this point, the potion should be a pale green emitting pink steam. It smells a little like sulfur or hard-boiled egg.

Instructions 5:

1. Stir the potion again with a non-magical stirring device.
2. Add 3 mL of rose water to the cauldron.
3. Add one pufferfish and one jellyfish to the cauldron.
4. Stir the cauldron twice clockwise with your wand.
5. Add 500 mL of still water to the cauldron.
6. Increase the temperature once again to 383 Kelvin (110°C/230°F) for 5 minutes, and then reduce heat again to 363 Kelvin (90°C/194°F).
7. Add 5 mL of honey water and 1 mL of Essence of Dittany to the cauldron.
8. Leave the cauldron to brew for 20 minutes. (This would be 18 minutes in a brass cauldron and 16 minutes and 12 seconds in a copper cauldron.)
9. Remove the cauldron from the heat source and stir with a non-magical stirring implement. Leave the mixture to premature at room temperature for 2 hours
10. Add the cauldron back to the heat and bring the temperature back to 363 Kelvin (90°C/194°F).
11. Add 1 L of still water to the cauldron.
12. Bring the temperature to 383 Kelvin (110°C/230°F) for 2 minutes, and then reduce heat again to 363 Kelvin (90°C/194°F).
13. Add four tablespoons of powdered sulfur to the cauldron.
14. Add one pufferfish and one jellyfish to the cauldron.
15. Add cup of C sulfuric acid to the cauldron
16. Stir twice counter-clockwise.
17. Add one whole Velnamēle pepper to the cauldron.
18. Bring the temperature to 383 Kelvin (110°C/230°F) for 3 minutes and then remove it entirely from the heat source.

The potion will at this point be a lime green and smell a bit like tomato sauce. It will release a dark grey smoke continuously even after it cools.