injure the colour of the butter: <5he iron hoop> 

 however, fhould be put at the top, and another 

 below beyond the bottom, the projetlion below the 

 bottom being made deep for this purpofe. No 

 form is more convenient than that of a barrel, un- 

 lefs, perhaps, it be that of a truncated cone, with 

 tlie apex uppermoft; as in this cafe the butter never 

 can rife from the bottom, and float upon the brine, 

 which it will fometimes do in the under part of a 

 barrel when brine is necefllary. But this inconve- 

 nience may be cafily obviated, by driving a wooden 

 peg with any kind of a head into the bottom before 

 it be filled, as the butter clofely embracing that head 

 all round, will be kept perfectly firm in its place. 



An old vellel may be prepared for again receiv- 

 ing butter, by the ordinary procefs of fcalding, rin- 

 fing, and drying ; but to feafon a new vefTel requires 

 greater care. This is to be done by filling it fre- 

 quently with fcalding water, allowing it to remain 

 till it flowly cools. If hay, or other fweet vege- 

 tables, are put into it along with the water, it is 

 fometimes thought to facilitate the procefs. But 

 in all cafes frequent afi\ifions of hot water are very 

 neceflary, and a confiderable time is required before 

 they can be rendered fit for ufe. The careful dai 

 ought to be particularly guarded with refped to 



this 



