442 FARMING FOE, LADIES, [chap. xsii. 



will seriously injure the flavour. In this, 

 indeed, the Dutch dairy-men — who are per- 

 haps the best in Europe — are so guardedly 

 cautious, that they refine all the salt which they 

 import. Indeed, so curious are they in dis- 

 criminating its properties, that they actually 

 employ a different sort for cheese and butter ; 

 and it is much to be deplored that similar 

 attention is not paid to it in the dairies of 

 this country. The finest of our basket-salt 

 should, however, be always used ; and if salt- 

 petre and lump-sugar be also employed, they 

 should be pounded together in a mortar, until 

 they become like powder. The quantity must 

 be regulated by the length of time which may 

 probably elapse ere the butter is to be eaten ; 

 but from ten to twelve ounces may generally 

 be considered sufficient for a dozen pounds. 

 In the latter case, an excellent combination of 

 materials consists of eight ounces of salt, two 

 of saltpetre, and two of sugar ; but many vary 

 the quantities, and double those of the sugar 

 and saltpetre. 



The curing is usually done by spreading 

 the butter very thin, when taken from the 

 churn, and sprinkling over it very regularly 



