[Transcript for page 152]

Solomans Seale take a handfull of each of them and one pound of bese wax to boyle thes herbs in being first shreed small or stamped small then take 2 ounces of venes turpentime and of rossome the bignes of and ege the hearbs must not boyle in the wax above halfe and houre and when it hath boyled neigh so longe then put in the other two then straine it out with with a strainer made of a chesecloath sowed up at the corner [note: illegible] as you doe for wax and straine it in to faire water then worke it with your hands being dune with sallet oyle then put it in the skillet a gaine and melt it but let it but just boyle and poure it in to a pan and make a trine of it and before it be quit could scrape it with a knife and your hands being dune with oyle make it in to rowles but bee sure you leave noe knobes in it for it will be apte to be knobey then have in a redines a pound of fresh buttar or more that as sone as the hearbs are strained out of the wax you may put them in to the same skillet a gaine and the buter to them and let them boyle softly and houre or more till you think all the goodness be out of them then straine it thorow the same clath a gaine in to a gally pot and keepe it for a most exelent oyntment for allmost any thing I doe use if the savme draw to much to melt A litell of the oyntment amonghst the