[Transcript for page 129]

and then beat it in a stone morter till it is very f[edge damage] and then seasone it as foloweth with pepar and nutmeg and salt and then lard it as you did your hogs flesh pye and put in good deale of buter and so bake it and when it is could eat it it is not so good hot and when you serve it serve with musturd and suger:::
A goos gutt pye
Take the guts of your fatt geece that you kill at  crismas and then kid them and scrape and slitt
them asunder and scrape them very cleane and then season them as you doe your shreed pyes or as your chathrne pyes and so make pys o them they will eat very well if they be Right dune:::
To preserve one from the plage
Take the Rootes of seduary other wise called settwall Rould in under your tunge from whence it will bring a litell swallowe it downe the same water and now and then eat a litell of the Root
doe this every day when you have ocasion to pass thorow the stre [edge damage] whear the plage is:::
The Greene drinke for the Scourvy
Take handfulls of scoury grass and one handfull of water creses stampe and step them in clarefied whay all night the next morning press or straine them bould worme you may if you pleas use instead of the whay the distilled water of thes hearbs you may make the same to purge usinge the linative drinke in the place of the whay this drink cureth the scurvy and the morphe it openeth the splene and preventh burning fevors which m [edge damage] beth them fat which by Reason of the stoping of the splene doe pine away this to be taken as the drink before these drinks Retaine not their vertews much more than a week after they are made:::
For The pylls
Take garlck rosted stampe it well and oyle of bays and stampe it well toget [edge damage]
anoynt the place with it with a fether:::