[Transcript for page 220]

[Faded Edge] called a wiver which hath a very 
[Faded Edge]angros bone which must be taken out before
[Faded Edge]hey be dresed at each side of the head which [o?]n 
[Faded Edge]ust be cut of if it shold hapen to run in to the 
hand it is so venomes it will be apt to gangren 
AD To make Soft new milck cheses
Take new milck and set it as it coms from the 
cow and when it is cume take it up and lay a 
thinn cloth in your moot and so put it in by degs 
[Faded Edge]ees and let the whay soke out of it selfe and then 
when it is all in then lay the cloth upon it and a
[Faded Edge][?]o lo[?v?]re one it but it must be a very thinn light
one and noe wait at [scratched out]all laid one them and 
keepe them in wet cloths turned often and be sure 
to ringe the cloths very hard that you turne 
the in then salt them a litell one both sids an 
then when you think they are salt an nufe wipe 
the dry and lay them in dry cloths and let them lye in dry cloths for 2 or 3 days and then lay 
them in grass and chang them every day but let 
it be very dry the gras or you may lay them in as 
[Faded Edge]en leaves or in netells or in rushes lay them in a 
[Faded Edge][?]ry rome and keep them turned every day and 
[Faded Edge][?]hey will be redy to eat in a short time if you 
[Faded Edge][?] ut could water in to you new milck cheses it  
will make them much the betar and then they  
[Faded Edge][?]e called slip cote cheses if the milck be not