The Little Drink of Roots: Way of Making It

Take the skin of the stems of caper bush, the skin of the stems of celery, the skin of fennel root and the skin of wild carrots, two û qiyas of each; two handfuls each of halhâ l (lavender? ), cilantro of the spring, dawmirâ n, ghâ fit, [210] chicory, pennyroyal and euphorbia. The bag: cinnamon, and flower of cloves and ginger, an û qiya of each; half a mithqâ l of saffron; three ratls of honey, cleaned of its foam. Cook the seeds and herbs, covered with water, until their strength comes out. Then take the clean part, add to the honey, and take it to the fire, and put the bag in a kettle until it forms a well-made syrup. Take it from the fire and pour it into an earthenware vessel. The drink is made with two û qiyas of syrup to three û qiyas of hot water. Its benefits: it benefits the liver and opens occlusions of it, it is useful for the spleen and cleanses the stomach of its extra phlegm wherever it is found in the body, and it is of profit in diseases of dropsy, God willing.

Syrup of Aloe Wood [Stem? ]: Way of Making It

Take half an û qiya of aloe, a quarter û qiya each of cinnamon, cloves, Chinese cinnamon, Indian lavender, nutmeg, mastic and saffron, a ratl of sugar and the same of rosewater. Close the roots in a bag and place them in the sugar and rosewater. Bring all this to the fire until it takes the consistency of syrups; then remove it from the fire, grind eight grams of musk, and throw it in an earthenware vessel. The drink is an û qiya with two of hot water. Its benefits: it fortifies the stomach, the liver, and the other parts, cheers the heart, tempers the constitution a bit, and helps in the beginning of dropsy.

Syrup of Citron Leaves: Way of Making It

Take fifty leaves and remove the dust on them with a cloth, then cover them all with water in a pot and cook it until the strength comes out. Then take the clean part of it and add a ratl of sugar. The bag: half an û qiya each of aloe stems, Chinese cinnamon, and cloves. Cook all this until it becomes good to drink. Drink one û qiya with three of water. Its benefits: it cheers the heart with much gaiety, fortifies the internal organs, and softens the bowels gently; it is extraordinary.

The Great Cheering Syrup: Way of Making It

Take half a ratl each of borage, mint, and citron leaves, cook them in water to cover until their strength comes out, then take the clean part and add it to a ratl of sugar. Then put in the bag: a spoonful each of aloe stems, Chinese rhubarb, Chinese cinnamon, cinnamon and clove flowers; pound all these coarsely, place them in a cloth, tie it well, and place it in the kettle, macerate it again and again until its substance passes out, and cook until [the liquid] takes the consistency of syrups. Take one û qiya with three of hot water. Benefits: It profits [preceding two words apparently supplied; in parentheses in printed Arabic text] weak stomachs, fortifies the liver and cheers the heart, digests foods, and lightens the constitution gently, God willing.

A Syrup of Honey

Take a quarter û qiya each of cinnamon, flower of cloves and ginger, mastic, nutmeg, Chinese cinnamon, Sindi laurel, Indian lavender, Roman spikenard, elder twigs, elder seeds, oil of nutmeg, bitter and sweet nuts, large and small cardamom, wild spikenard, galingale, aloe stems, saffron, and sedge. Pound all this coarsely, tie it in a cloth, and put it in the kettle with fifteen ratls of water and five of honey, cleaned of its foam. Cook all this until it is at the point of drinking. Drink an û qiya and a half, and up to two, with hot water. Its benefit is for weak livers; it fortifies the stomach and benefits dropsy among other ailments; it dissolves phlegm from all parts of the body and heats it a great deal, gives gaiety, lightens the body, and it was used by the ancients like wine for weariness.

Recipe for Honey-Water

Take a ratl of honey and add five ratls of water, cook until the water departs and the honey remains, and clean off the foam little by little. Pound half an û qiya of pellitory[211] and place it in a cloth, put it in the kettle and bruise it once and again until its substance comes out. Remove it to an earthenware vessel, and take it from it at the necessary time, for it makes up for all that which detracts from this notable quality.

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