I. In the morning, at noon and in the evening, 20 minutes before meals, take 1 lump of sugar with 20 – 30 drops of garlic decoction. You make the decoction with 100 ml of pure plum brandy with 50 g of peeled finely chopped garlic in it; leave in the sun for 10 days.
Use: Begin with 20 drops; then increase with one more drop until you reach 30 drops. Then start decreasing the drops by one until you reach 20 drops. Repeat the procedure till you finish the decoction.
II. Ten minutes after the decoction drink 1 cup of 50 g decoctionоf 7 nuts, pounded together with the shells, add 2 table spoonfuls each of common nettle roots (Urtica dioica) and oats grains: boil in 1,800 l of water on low heat for 15 minutes. Then to the same decoction add 3 table spoonfuls of hellebore (Euphrasia officinalis) (leaves and blossom) and 1 table spoonful each of pine tips, white hawthorn (Crataegus monogyma) (fruit), mistletoe (Viscum album) (fruit), blackcurrant (Ribes rubrum) (leaves), 1 lemon, cut into 4 parts and 2 table spoonfuls of honey. Boil for 15 more minutes. When it cools, filter.
III. Two hours after meals drink 1 rakia (brandy) glass of decoction, prepared from 1 l of pure natural white wine, 1 kg of sugar candy, 100 g of horseradish and ½ kg of oranges. The oranges are washed and cut into slices together with the peel, put in a jar and the wine is poured over them together with the sugar candy and the grated horseradish then the jar is put in a water bath on low heat, and boil for 1 hour. When it cools, filter and drunk. Keep it in a cool place so that it does not turn sour.
