Three hundred and sixty eight mina were in it: three hundred sixty five corresponding to the days of the solar year - a mina for each day, half in the morning and half in the afternoon, and three extra mina, from which the Kohen Gadol would bring both his handfuls [into the Holy of Holies] on Yom Kippur. He would return them to the mortar on the day preceding Yom Kippur, and grind them very thoroughly so that they would be exceptionally fine. Eleven kinds of spices were in it, as follows: (1) stacte, (2) onycha, (3) galbanum, (4) frankincense - each weighing seventy mina [and each comprising 19.02% of the total weight]; (5) myrrh, (6) cassia, (7) spikenard, (8) saffron, each weighing sixteen mina [and each comprising 4.35% of the total weight]; (9) costus - twelve mina [comprising 3.26% of the total weight]; (10) aromatic bark - three [comprising 0.82% of the total weight]; and (11) cinnamon - nine [comprising 2.45% of the total weight]; [Additionally] Carshina lye, nine kab; Cyprus wine, three se'ah and three kab - if he has no Cyprus wine, he brings old white wine; Sodom salt, a quarter-kab; and a minute amount of maaleh ashan.