The Colledg] Take of the tops of Saint Johns∣wort four ounces, steep them three whol daies in a pound of old Sallet Oyl, in the heat either of a bath, or of the Sun, then press them out, repeat the infusion the second, or third time, then boyl them, till the Wine be almost consumed press them out; and by adding three ounces of Turpentine, and one scruple of Saffron, boyl it a little and keev it.
Culpeper] A. See the Simple Oyl of Saint Johns∣wort, than which this is stronger.