Described Hardwick & Luard: i.240.

[1]

f. 1

There hors beþ norisched in her ʒowþe wiþ hard mete and benes or barly or hard corailes wiþ suche mete whenne he etiþ wiþ grete wille so wexeþ þe humour of þe hed to muchel and grete vndir þe iʒen and þat makiþ þe iʒen to water and after þat comeþ a goute al ouer þe iʒen …

f. 18v

… a plastre to don awey wickide fleisch take þe white of an ey and quik sond and tempre hit to gedre til þat hit be þicke.

‘Here bygynneþ þe maladies þat hors haueþ of her owne kynde’, rubric heading (f. 1). Text concludes with two lines in French. A collection of recipes for diseases of horses, comprising part two of The Boke of Marchalsie. IPMEP 335; Wells Rev. 10:3907 [443]. Text equivalent to Odenstedt p. 24 [16a6] – end.

Other texts; Wells Rev. 10 lists 10 MSS. See IMEP 4 indexing BodL Douce 291 [4]; IMEP 8 indexing Oxf. Balliol Col 354 [8]; IMEP 9 indexing BodL Ashmole 1437 [1]; IMEP 11 indexing Camb. Trinity Col R.14.51 [20].

[2]

f. 18v

For swellyng þe necke take barly and seþ yt wel and yeue yt þe hors to etyn and none oþer prouender or take grece of a brocke and encens and greme of melke and hony and grece of porke and take þe rede netele and stwe hym tyl he be hole [second recipe] for þe courbe schaue yt fyrst wiþ a knyf and garsse yt and take þe swerde of porke and solyt yt and poudere yt wiþ salt and ley yt to þe sore anyʒt or ell rost þe porke and ley yt to also hote as he may souery yt wiþ þe same pouder [third recipe] for þe forangloun take garlyc …

Two recipes and the beginning of a third, for the treatment of horses; added at the end of the text of [1] by a different contemporary hand. The last has been crossed through; for a continuation see [5] below. The first recipe is close to a French recipe for swelling of a horse's testicles, ‘Autrement: Pernez oint de teisun e encens e creime de let …’ which occurs in BL Add 33996 f. 212v, ed. T. Hunt ‘Horses and Courses’, French Studies Bulletin 22 (1987), 2. See further [16] and [17] below.

[3]

f. 19