[Transcript for page 119]

A good way to dry meats tunges or hoges (Note: Edge damage) that they shall look red and eat well m y mast (Note: Edge damage)
Take your tunge the largest you can get and take as much roch peter as will lye one a six pence and take your tunge and cut a litell deppe hole about the pallet betwene the 2 grisells and put in (Note: Illegible symbol) roch petar and rame it wwell in and put in a drope or too of brine after it to moysne it a litell and then salt them well and lay them in a crock very close and let them lye about a forthnight or 3 weeks till they felle pretty stife and then take them out and hang them neere the aire of the fire but not to neere the smoke and so let them hange for the space of too (Note: Illegible symbol) dayes and then boyle them and when they are could they may be eaten after this maner you may culer your vesfallye backen with this roch petar but you put must more in them then you doe in your thungs 3 or 4 tims as much and dry them in the chimny and then boyle them in hay and it will make them look red with in and black with out:::
And Erelent oyntment for any bruse straine ache or swelling