[Transcript for page 197]

in to a vesell with a tape to it and [note: edge damage]wh
it has dune working botell it up and at 4 mun 
end it will be redy to drinke:::
To make steponey
Take faire water and raisons of the sunne stor
ed and lemon and lofe suger and so botell it up
close when the strength is out of the raisons:::...
[note: illegible] [note: strikethrough]
To make meat look whit with a froth take new 
butor or crock butor and melt beat the butor an
sume fine flowor together one the coles will it
be like a thinn bator and when the meat be [?thurow?]
worme then bast it very well with this bator and
so let it lye till you are redy to take it up and
then bast it again very well and let it be with
a froth first and then take it up doe not strow
and salt froth one chickens or rabets or any fowlls
they will not look well if you doe but one befe or
muten you may or [?ucale?] strow a litell salt on it
and when it looks black at any place scrape the
black ofe with a knife and then bast it well :::
Small ships guts are good to make saseges with and
the guts must be thinn scraped of split or else they 
will not eat so well the meat must be all very [note: edge damage] fin
beat in a stone morter with  befe sewet and pepar and 
salt and saige and the yelk and and white of and [?este?]