CHAP, xxii.] FAHMING rOR LADIES. 443 



some of the powdered materials, which are 

 then worked into the whole hody. In some 

 places, however, a sort of brine is formed by 

 dissolving the materials in a small quantity 

 of water, and working it into the butter, with 

 which it incorporates more readily, and in a 

 more cleanly manner ; for, if not carefully 

 done, whole grains of salt will sometimes be 

 found sticking in the butter, as frequently 

 may be seen in that made in Ireland. 



Some persons prefer honey to sugar ; but, 

 although an excellent preservative, its mix- 

 ture with the butter imparts, in our opinion, 

 a somewhat mawkish taste, and we much pre- 

 fer the loaf-sugar : honey is, however, an ex- 

 cellent thing to lay over the butter instead of 

 salt, when a jar is filled. 



Glazed jars are the best for preserving the 

 butter ; and those containing about a dozen 

 pounds are the most convenient. If new, 

 they should be well sweetened by being im- 

 mersed in hot water, and afterwards exposed 

 to the air before being used. A layer of the 

 materials used in salting should then be put 

 on the bottom, and the butter pressed firmly 

 over it, so as to fill the jar completely, and 



