i "9 1 ^ 



fembling that of tallow, and confequently it will better 

 refifl: the heat of a warm climate than butter itfelf. 

 When this refined butter is become a little (lift^ 

 and while it ftill is fomewhat foft, the pure part 

 fhould be feparated from the dregs, and then faked, 

 and packed up in the fame way as is diredcd for 

 butter. This would retain the fait longer, and keep 

 much longer fweet in hot climates, than if it had 

 been cured in its original ftate. 



This refined butter may be preferved in yet an- 

 other way, which I have fometimes feen pra^lifed 

 here by way of medical l^onrie bouche (comfit.) After 

 the butter is purified, add to it a certain proportion 

 pf firm honey, mix it well, it will incorporate tho- 

 roughly with the butter, and when cold it eats very 

 pleafantly fpread on bread like butter ^ and may b^ 

 given to old people, if they rehfh it, inftead of mar- 

 row, and to others, as being ufeful for coughs and 

 colds. Thefe were the ufes to which I have feen 

 this, fubftance applied, and on thefe occafions the 

 proportion of honey employed was confiderable, 

 I have feen it kept for years, without manifefting 

 the fmallelt tendency to rancidity, fo that there can 

 he no doubt but that butter might thus be preferved 

 in long voyages without fpoiling. The only point 

 that remains to be afcertained is> what is the fmalleft 

 proportion of honey that woyld be fufficient tq 



prefcrvc 



