Put a quart of water in a stew-pan to boil, into which put two moist dried figs, each split in two; let it boil a quarter of an hour, then have ready the peel of a lemon, taken off rather thickly, and the half of the lemon cut in thin slices; throw them into the stewpan and boil two minutes longer; then pour it into a jug, which cover closely with paper until cold, then pass it through a sieve: add a tea-spoonful of honey, and it is ready for use.