MODERN FARRIER. 399 



it is then to be gently pressed into the tub or firkin, 

 which must not, however be filled quite up, but 

 room left at top to receive a layer of salt, half an 

 inch or an inch in thickness. In seven or eight 

 days, the salted butter detaches itself from the sides 

 of the firkin, shrinks, and occasions interstices. — 

 These, if allowed to remain, would injure the but- 

 ter, by admitting the contact of the air. They are, 

 therefore, to be filled up by a saturated solution of 

 salt in water, or brine strong enough to carry an 

 egg. The butter is then to be covered by a new 

 layer of salt, and the head of the vessel put on. 



Before the butter is put into the firkin, care must 

 be taken that the latter be well seasoned ; and this 

 is effected by exposing it for two or three weeks to 

 the air, and frequent washing. The readiest me- 

 thod, however, is by the use of unslaked lime, or a 

 large quantity of salt and water well boiled, with 

 which it should be scrubbed several times, and after- 

 terwards thrown into cold v^ater, to remain three or 

 four days till wanted. It should then be scrubbed 

 as before, and well rinsed with cold water ; and be- 

 fore receiving the butter, every part of the inside of 

 the firkin must be carefully rubbed with salt. In- 

 deed, the surest of all methods to preserve butter 

 from spoiling, after it has been properly salted, is to 

 keep it constantly immersed in a saturated solution 

 of this substance. 



66. Desteoying the Turnip Taste. 



As turnips is now become so common a food for 

 cows, and often imparts to their milk, and the but- 

 ter thence made, a very disagreeable flavour, it is of 

 some consequence to know how this may be best 

 obviated. A small quantity af saltpetre has been 

 recommended ; and in the Georgical Essays, vol. v. 

 I we have the following method : ' Let the bowls or 

 I pans be kept constantly clean, and well scalded 



