How to make infused coconut oil (and salve)

Recipe for Oil:

One pound or so of good quality shake or B-grade bud, or4 ounces of good quality flowers

2.5 to 3.5 pounds of coconut oil

One or two gallons of water

METHOD: Boil low on simmer for 8 to 12 hours. Strain. Discard the spent organic material, place the oil-water in a refrigerator for overnight. AM next day, lift the floating and hardened coconut oil off of the water and dispose of the water. Scrape the red from the bottom of the disc of infused oil. Re-melt to form into your choice of containers, using either metric or non-metric, as per your recipe books for baked goods.

FOR SALVE: EQUAL VOLUMES OF EACH: Infused coconut oil; beeswax; (combo of mostly Shea and Cacao butters in any percentage that you prefer, and about 1/3 to that combination add in Jojoba oil), 2 to 4 ounces of Vitamin E oil, and essential oil (Lilac, I have never tried Lilac), to your preference. Melt that all together and then pour into the jars that you have prepared for the occasion. It will last for about a year if left unopened.