Mix 15 grams bitter orange peels with 85 grams cinchona, 5 grams of powdered cinnamon together with 5 cloves and put it into a glass bottle which contains half a litre of brandy. Let it sit for three weeks and filter it. Take this elixir as an opener before lunch, just a small glass of it.
Cinchona is recognized as excellent to lower fever and as a tonic.
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