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The folio number is 212v, the scribe number is 450.

Orrang Marmalad.

Mrs Ffanshaw
[...]Parlor
This attribution appears in the left hand margin and is smudged greatly.
pare your Orranges thin and rub them well with
Salt, then put them into a large quantetey of Spring
Water, let them ly a little while in the Water and
then tie them up in a Cloth, and then boyl them
in a great deal of Water, as the Water grows biter
Change it, it usually require Changing 43 or 54 bones,
when they are Very tender take them out of the
Water, Cut them open and take out all the Skins &
Seeds, reserve the meat to mix with the rinde, which
Must bee broak very Smale, to every 3 orranges
boyld, take the meat and juice of an Sivil Orrange
and one Leaman, which must bee just boyld
before it is Mixt with the broaken Orrange,
when tis thus Mixt alltogether, take to every
pint of Orrange a pint of Jelley Made with
John apples, & to every pint of it So Mixt 3 quarter
of a pound of Sugar, Stirr it well together, and
Sett it over a quick fier, and boyl it till you
find it will Jelley.

To Stop a Gangreen.

L: Longvill.
This attribution appears in the left hand margin.
Take Cow dung and put to it as much Spirit
of Wine as will boyl it to a pultis, lay it to the
part as hot as you Can bear it, shift it as off
as it Cools till you find the part Sensible.

To dry up aney Feberish humor

Take 2 ounces of white lead Sifted fine, 2 ounces
of Chalk, Seraped and Sifted, and 2 ounces of barr[er]
greace, Mix them well together on the fier
till it just Simmer, and then keep it in a pot
for youe Use.There is a flourish here at the end of the recipe.

The folio number is 213r, the scribe number is 451.

To preserve orranges Whol.

L: Lansborough:
This attribution appears in the left hand margin.
Pare your Orranges very thin and lay them all
night in Water[s] then boyl them halfe an hour and
put them into Could Water. then make holes in the
Stalk ends and take out the Seeds as Clean as you
Can with the whit pulp only that is in the middle,
let them ly in that water til the next day, then
boyl them again allmoast halfe an hour then
take them out and put them in a double napkin
Coverd till they bee allmoast Could, then weigh
them and put to every pound of Orranges
a pound and halfe of Sugar, to the Sugar put
a Wine pint and halfe of water boy your Syrop
and Strain it, and when it is allmoast Could put
in your orranges and boyl them with a Soft
fierThere is blue stitching on this page, because papers have been sown onto the other side of the page. One of the stitches runs through the word "fier" here.till they look Clear and the Syrop bee at
a good heith, about a fortnight or three weeks
after takeA blue stitch appears here. your orranges out and boyl your
Syrop and when tis Could put it into your orranges
again.
about halfe an hour or little more will boyl
your orranges in the Syrop.There is another blue stitch here.
There are also two blue stitches lower down on the page.