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A resepit for theye Worms Either in old or young
47

Take of wormseed, [f....greeg], [Allo..], Cittorn, corolira, or Sea [m..]
Johns wort, burnt harts horn, of each of thees three drams, [?]
them all into fine pouder; put thear to three drams & a [ha...]
flower of sulfer; withwth 3 tims the weight of all the other [ingredy....]
affor said of the best lose shuger finely beaten & mix them all [to......]
very well, & those of ripe years give adram & halfe, to the younger
one [dram], it must be taken in muscader or cannary

To Make Chese Puffs 48

Take aquart of Sweat Cheese curd clean from the whay, ^{very dry} then put
halfe as much flower^{grated Bread} as curd, put in 2 eggs whits & all, make them
into balls with flower & Lay them one apaper & take them, pare
ofe the bottoms & cut around hole one the top & [po.er] one
sack butter & shuger when you sarve them up, you may frye
them in butter if you pleas & have no oven, let the curd be runthring
[.fi..] withwth a spoone.

49
How to keepe Kidney Beans, all theye Yeare for Boyling

Make astrong Brine of salt & watter, so much as will cover them
& run them over withwth sewett & when you use them put them into boyling
watter; & let them boyle an houer at least pasting them downe close

How to Pickele Purslaine 50

Make astrong brine of salt & whay, boyle it & let it stand till
it is cold, then take your Purslain & [...] it thearin & run it over with
sewett & let it Lye amunth in the pickell befor you use it

To make asavery Brown Bread Pooding 51

Take as much Brown Bread as you can hold at twice in both youryr
hands, one spoonfull of flower, halfe a pound of beef suet freed small
one nutmeg 5 eggs 3 of the whits withwth as much milk as will temper
it; if you will have it sweet put in halfe and of Curance & a
spoonfull of shuger tye it up in a cloath & boyle it an hour
& halfe