[Transcript for page 102]

[note: edge damage] arbs and pound the spices and seeds in amorter and then mingell the spice seeds and hearbs together not in a limback but in a still and sture it about once or twice n the still befor it be thurely stilled drinke of the water morning and evening a resenable drath with a litell suger:::
Jan For the Cofe of the lunges
Take comfry roots bitany coults foot and rose leaves of each a handfull boyle them in running water all together from a potell to a pint then straine it thorow a cleane cloth put in to the pint that was then leaft a pound of kichen suger and let it sinder in to a surope with a very temprate cole fore for halfe and houre which will produce a very pleasant surope take there of 9 sponefulls first in the morning and last at night use this as often as you see ocasion :::
Jan To Make whit leech
Take a quart of creame in a bason and set that in a bason an one a chafing dish of coles and make it boyle and put in a litell rose water and two grains of musk a pece of large mace and half a nutmege and a good pece of 7 [?singlass?] then take halfe a pund of furden allmonds and beat them in a morter with a litell rose and straine and straine them in to that then let that boyle a litell and when it is could you may slice that as you will but you must let that rune thorow a strainer and if you pleas you may make sume of that in to culers as yelow greene or red your yelow must be red safrant your greene the juce of greene wheat and the red with schuchenele :::