[ "6 ] 



dipped in melted butter, that is exaftly fitted to the 

 edges of the veflel all round, fo as to exclude the 

 air as much as pofTible, without the affiftance of 

 any watery brine ; when more butter is to be added, 

 thefe coverings are to be taken off, and the butter 

 applied clofe above the former, prefTing it down 

 and Imoothing it as before, and fo on till the veflel 

 be full. When it is quite full, let the two covers 

 be fpread over it with the greateft care, and let a 

 litde melted butter be poured all round the edges, 

 fo as to fill up every cranny, and efFedlually exclude 

 the air. A little fait may be then flrewed over the 

 whole, and the cover be firmly fixed down to re- 

 main clofe fhut till it be opened for ufe. If all this 

 be carefully done, the butter may be kept perfe6tly 

 found in this climate for many years. How many 

 years I cannot tell; but I have feen it two years 

 old, and in every refped as fweet and found as, 

 when it was only a month old. 



It deferves to be remarked, that butter cured in 

 this manner does not tafle well till it has flood at 

 leafl a fortnight after being faltedj but after that 

 period is elapfed, it eats with a rich marrowy tafle, 

 'that no other butter ever acquires; and it tafles fo 

 little fait, that a perfon who had been accuflomed 

 to eat butter cured with common fait only, would 



not 



