[Transcript for page 194]

To stew oysters a good way  fm [note: initials]
Take the best oysters and the largest and stew them in their oune licker and let the licker be strained 2 or 3 times before you put it to your oysters let the oysters stew well with sume blads of large mace and hole pepar and a litell clarat wine just to culer it and then when they are well stewed put in a good pea of new sweet buter and shak it all well together and then take out the mace and serve it to the tabell
Surope of hutellberys is and exelent thing for the - chine cofe or hooping cofe or any cofe
Surope of vineger is and exelent thing to cut the fleame in the stomack and to carey it down [o]ut of the stomack and for children that are like to vomot when they cofe:::
An aproved medison for the janders
Take the grene leaves of harty chocks and steep them in whit wine and then in the morning fasting drink the wine:::
An other for the Jande[r]s proved
Take sume suckery and make posats of it an put in a litell safrant and drink it 3 mornings together fasting and drink a good drath