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Noate thayt all Bisket Bread should be kept in Tin, or earthen
Potts, or Boxes, But if in Wood Boxes, then Oakewood
best, because it gives Least ill tast to any sweetmeates,
the like also for Wafers, Iomballs, such like you
would keep drye & Crisp, must also be kept in a dry
place: but Macker ounes, & Cakes of Almons, &
all Plum Cakes & such like for of Flower, must not
be kept in to dry a place

To recouer the tast of Bisket, Cakes, & suchlike
when the grow stale or tast of a Cubert; to eate as if they wear New
also Manchet Bread, Put them into a Warme Ouen
after Bread is drawen; or by the fyer; & for Cakes or
Bread, if you will, wett them a little all ouer with some Ale
or new Woort, or Bear the better, & so they will eats New
for one day.