The recipes contained in this manuscript are by comparison more varied and sophisticated than those found the first and earlier mss. Though the fare still favors meat, many more kinds of foods are listed, including breads and desserts such as gingerbread, macaroons, plain, almond, and cheese cakes, custards, mince pie and (sweet) potatoe pie, florentines, marmalades, preserves, and jellies. There are several recipes for pickling, including ones for cucumbers, oysters, salmon, and peaches. There are also directions for making wines and beverages, such as mead, syllabub, possets, and wines from currants, elderberries, cherries, etc. There are also various sauces, broths, and puddings, including one for "Irish" (or white) potatoes. Following the American and French revolutions, there was some additional interest in French-style foods and cooking in the United States. Here this is perhaps reflected in a recipe for "French Bread" made with egg, flour, ale, milk & water. Codfish being plentiful, two or three methods of preparation are given. Again, no mention is made of corn, beans, or squash, which at least opens the possibility that this manuscript may be British rather than American in origin. Seven manuscript sheets of various sizes and dates and in various hands. These mss sheets with recipes are likely from the late 18th and early 19th centuries. Among them is a lengthy recipe in a rude hand for preparing turtle, which is likely to be American rather than British, as turtle was an expensive delicacy for the English. Acquired from John Waite Rare Books, November 2000, whose description is used above.