Take a quantity of wine vinegar & a quantity of allome let it boyle till ye allome be dissolved then take a piece of fine clean linnen cloth dip it therein & wash over your pictures therewith then let them dry and after they are dry take a little piece of fine linnen cloth dip it in linset oyle and so wipe over your picktures therewith then hang them in their places this will fetch off all y^e stains and make y^e pictures fresh. 477. _To dress & order Thin & Old Bedtikes to make y^m keep in their Feathers._ Take a quantity of wheat flour and a quantity of yellow wax put it into clean water make it boyle and stir it well together untill the wax be clear dissolved then let it cool and after it is cold use it after this manner, take your bedtike turn the wrong side outwards and spred it abroad upon a table then take a brush made of swines hairs dip it therein rub over every place of your bed tike therewith and put it to dry this will make your bed thick and strong & cause that no feathers shall come out nor dust enter in. 478. _To perfume Bedtikes for Down or other Bedtikes w^n y^e Feathers smell Strong and Mustie._ Take clean water, wax and flour make it boyle and stir it well together untill the wax be dissolved and when your wax is dissolved take a quantity of cloves beaten to powder and a quantity of sweet water or damaske rose water cast it therein Stir it well together and when it is cold dress your bed therewith according to ye last receipt this done you shall smell your bed all over ye chamber w^n it cometh to the heat of the body it’s both comfortable to ye head and stomach and not offencive to a woman in child bed. 479. _To make Butter Cheese._ Run the morning milk as you ussially do Stir and sink it when it is well whey and gather’d put it in a great vate press it very little then put it in a great trendell and break it very small and mix with it good store of runnet(?) and all the butter that can be made of the evening cream well beat from the butter milk they must be so wrought together that you may not discern the one from the other then put it in a great vate that will hold a peck at lest in a large cloth well fastned y^t the curd worke not forth you must press it by degrees and not put on the full weight at first change it in a dry cloth at noon and salt it well it must stand in the press 2 days & 2 nights puting twice a day in fresh cloths it must not be eat under 2 years old at soonest neither made in a little quantity. 480. _To keep Oringes fresh all y^e Year._ Take such a number as you intend to keep out of the ship before they are wash’d strow 2 inches of wood aishes finely sift’d in the bottom of a box or barrell then lay the oringes in rowes to that they may neither touch one another or the sides of the box then sifting 2 inches thick of aishes more over them and place so many rowes of oringes after the same manner as the box or barrell will hold. 481. _To make Quince Marmalade._