[Transcript for page 160]

[?]y one all your wet sweet meats papers wet in faire water and wiped with a cleane linen cloth that they may be but dampe when you lay them one and lay them very close to the sweet meats and cut litell holes in the papers or pack [?hoales?] before they be wet then [?] and other paper close over the glases and so get them in a dry place :::
If you keepe your whit marmelet of quince longe you must keepe sume surope to put one it sume times to keepe the [?culeo?] of it :::
To Cure and Agew
Let the pacient drink a quart of very good claret burnt hot and drink it in the could fitt and then when the hot fit coms drink and other quart of burnt claret this hath cured di[?v?]ers [?Fpac?]
Surope of Ruberbe is best if you make surope and then tye the ruberb up in a fine rage and so hang it in to the surope it is much betar then to boyle it in the surup :::
parsnips make very good [?]yes make them as you doe your skeret [?pyes?] and they will eat all most as well and they cure good to make litell pudings with or pancaks after they are tender boyled and mashed small and then mixe sume creame and eges and nutmeg and suger and one sponfull or too of very fine flowre and mixt well together and them fry them in litell pudings or in thinn pancaks and strow suger one them and serve them
To make Cowslipe wine a good way
Take sume faire water and raisons of the sunne [?atoned?] and a good many Cowslipe flowrs and