[Transcript for page 154]

salt which must be a litell Brosed becaus it melteth the soner in to brine then the next day after the hoges are killed and you are sure it be could cut it out and then strow the botome of the tube with a litell salt and rube every pece with salt very well and cover it over with salt and lay it in to the tubb and so lay it as close as posabell you can and when you have covered the botome of the tubb with your peces of porke strow a handfull or two of salt over it and lay in and other laine of porke as befor and when 2 or 3 layns are layed then lay in a cloth and a boord one it and let one of your men tread one the boorde to make it lye very close and so doe till all be in then be sure the tube be very well hooped that the brine rune not out and that the cover shutt very close that noe aire goe in and if it be dune well it will be ney covered with brine the pickell in a week or a forthnight and when you spend it take it as it comes and not tumble it up and be sure when you boyle it the water must boyle a pace when it is put in or else it will eat dry and salt and you need not water it a bove 2 or 3 houres and boyle it with peas or as you pleas the porke must all be laid in the tube with the rine side downewards :::
For a great could and horsness take whit suger candy Beaten fine and spring water and infuse in it sume bitany and and then when you goe to bed sweeten it well with suger candy and drinke a good drath and slice a p?ing in it :::
stone sutt is for worms very good in fine pouder take it in the pape of and Apell 2 or 3 mornings together and it is very good for wind in young children