[Transcript for page 39]

After the juce is in the suger but keepe it a [?wh? note: edge damage] sturing over the fire then put it in a botell and set it in a cole place :::
To preserve wallnuts
Take your wallnuts at midsumer at the full of the mone put them in a linen bage and boyle them in a ketell of boyling water untill the water be changed black then put them in to and other kettel of boyling water but it must boyle first so change them from one ketell to and other of boyling water but it must boyle first so chang them till the biterness be gone all most and that they will pele like a codling then pelle ofe : the black skines and way to them their wait in suger and sume what more then take a quarter of a clove and stick into every of them and so preserve them as you doe other things :::
A very good salve for any sore ould or new and for a bruse
Take of St Johns worth flowers  and  the tops malow flowrs and sume leaves elder flowrs and sume of the  barke  midle barke red rose flowrs selfe hele bugell saneckle wood bitany egremony scabious boneworth balme clouns wound worth plantan hearbe robert houns tunge auence of each a hand full of bigness a cording to the quantities you