C "3 1 



this particular, or he may foon lofe his charafter 

 at market. 



After the butter has been beaten up and cleared 

 from the milk, as before direded, it is ready for 

 being faked. Let the veflel into which it is to be 

 put, after being rendered as clean and fweet as 

 poflible, be rubbed all over in the infide with com- 

 mon fait, and let a little melted butter be run into 

 the cavity between the bottom and the fides at their 

 joining all round, fo as to fill it and make it every 

 where flulh with the bottom and fides. It is then 

 fit to receive the butten 



Common fait is almoft the only fubftance that 

 has been hitherto employed for the purpofe of pre- 

 ferving butter; but I have found, by experience^ 

 that the following compofition is, in many refpedts, 

 preferable to it, as it not only prefervcs the butter 

 more effedlually from any taint of rancidity, but 

 makes it alfo look better, and tafte fweeter, richer, 

 and more marrowy, than if the fame butter had 

 been cured with common fait alone. I have fre- 

 quently made comparative trials with the fame 

 butter, and always found the difference much greater 

 than could be well conceived. The compofition is 

 as follows: 



Voi.V, I Take 



