filts drop to the bottom, and the butter, deprived 

 of their antifeptick powers, quickly becomes rancid. 

 It would be a great improvement in the culinary 

 art, if any antifeptick fubftance could be found that 

 poflefled any agreeable taftc and flavour, which was 

 capable of being diflblved in oily fubftances. This 

 might afford a proper fubjeft for a premium by the 

 Bath Society. In the mean time the following hints 



on this fubje61: may be of fome ufe. 



/' 



Butter, in its natural (late, contains a confiderable 

 proportion of mucous matter, which is more highly 

 putrefcible than the pure oily parts of the butter. 

 Where it is, therefore, intended that butter fhoulc} 

 be expofed to the heat of warm climates, it ought 

 to be freed from that mucilage before it be cured 

 and packed for keeping. To prepare butter for a 

 'diftant voyage, therefore, in warm climates, let it 

 be put into a veffel of a proper fliape, which Ihould 

 be immerfed into another containing water. \xx. 

 the water be gradually heated till the butter be 

 thoroughly melted; let it continue in that ttate for 

 fome time, and allow it to fettle ; the mucous par^ 

 will fall entirely to the bottom, and the pure oil will 

 fwim. at top, perfedly tranfparent while hot, but 

 when it cools it becomes opaque, afiumes a colour 

 fomewhat paler than the original butter before it 

 was m^lt^d^ and a firmer confidence, more nearly re- 

 ' I "« / fembling 



