(posted by Stinkographer 2)
Happy Halloween, one and all!!!
Let me begin with an enthusiastic thank-you to everyone for your encouragement and words of advice! Some of it may prove to be quite useful. All of it was extremely entertaining. We love to read your comments, and we encourage you to leave more of them!
In the spirit of Mischief Night and as promised by my fellow stinkographer, we decided to make a small change in our experimental formula. Indeed, in order to spur a more rapid increase in potency and rate of decay, we have boosted the concentration of a single, all-important variable.
My partner's hastened departure prevented him from taking pictures yesterday, but it did not impede his olfactory observations. He noted to me that the meat's scent hadn't gotten any worse, and that perhaps it even smelled a bit less strongly than the day before. Being indoors and in a ceiling, it seemed to be drying out, which is not amenable to the rotting process. Today, in addition to bringing flip-flops and a towel as an alibi, I took my squirt bottle filled with a special mixture of dihydrogen monoxide to moisten the meat and, hopefully, get a better stench.
In this picture, the meat has yet to be moistened.
Though the odor has undoubtedly diffused through the entire bathroom, it's not very strong away from the shower. This lack of smell proliferation may have something to do with the active vents and the absence of fly larvae (maggots).
Notice the giblet sack. It seems to be slowly devouring the upper pork chop. Perhaps we've discovered a method to reanimate dead flesh? The military would be interested to hear this, I'm sure.
The ground beef soaked up the H2O like a meat sponge. By meat sponge, I mean a sponge made out of meat, rather than a sponge that absorbs meat. Perhaps the military would be interested in this as well. You'll notice that everything is glistening a bit more in this photo because it's wet. Upon application of the water, the stench was immediately amplified. On the same scale that my compatriot used previously, I'd rate it between a 7 and an 8 post-soaking... truly foul.
Based on the results of this day's intervention, I believe it would hasten the arrival of a "glorious" stench if we keep the meat thoroughly moistened, nay, drenched, for the remainder of the monitoring period...
Continue to Day 9