(48) "THE PROCESS--In the Name of God, take of the purest and cleanest salt, sea salt, so as it is made by the sun itself, such as is brought by shipping from Spain, (I used salt that came from St. Uber) let it be dried in a warm stove, grind it in a stone mortar, as fine as possible to a powder that it may be so much the easier dissolve and taken up by our Dew-water, which is thus to be had in the months of May or June: When the Moon is at the full, observe when the dew falls with an East or South East wind. Then you must have sticks about one and a half feet high above the ground when driven in the Earth. Upon two or three such sticks, lay some four square plates of glass, and as the dew falls it easily fastens on the glass like a vapour, then have glass Vessels in readiness, let the dew drain from the sides of the glasses into your vessels. Do this until you have enough. The full of the Moon is a good season, afterwards it will be hard."

(17) Whatever lentil is greasy, as sesame, dûshdâng, hemp, zandak, and others of this genus, they call an oil-seed (rôkanô).

(115) Take rye, wheat, barley, oats, or what you will, wherein the sweet quality is predominant, soak or steep it in the elementary water, afterwards distil it, then the sweet quality will take away the predominancy from the others; and afterwards kindle that water, and then you will see the spirit which is remaining in the water of the unctuosness or fatness of the corn, which overcame the water.

(19) I have made for thee drink at Tepu with white grain

(2) I smite like the Flint-god: I sprinkle like the Sprinkling-god