BUT 



BUT 



51 



in the common way. This method 

 is practised in England, and it is 

 said that a greater quantity of but- 

 ter, and of a better quahty, can be 

 made by this than by the common 

 mode. 

 Directions for putting down Butter. 



Wooden vessels are the most 

 proper for containing salted butler, 

 and oak the best kind of wood. — 

 Iron hoops should not be used, as 

 the rust of them will in time sink 

 through the wood and injure the 

 colour of the butter. To season a 

 new vessel for the reception of 

 salted butter requires great care ; 

 it should be filled frequently with 

 scalding water, allowing it to re- 

 main till it slowly cools. Let the 

 vessel be rendered as clean and 

 sweet as possible, and be rubbed 

 all over on the inside with common 

 salt ; and let a little melted butter 

 be run into the cavity between the 

 bottom and the sides at their join- 

 ing, so as to fill it, and make it 

 every where flush with the bottom 

 and sides ; it is then fit to receive 

 the butter. 



The butter may then be put 

 down with the following composi- 

 tion : 



Take two parts of the best com- 

 mon salt, one part of sugar, and 

 one part of salt petre, beat them 

 up together so as to blend the 

 whole completely : take one ounce 

 of this composition for every six- 

 teen ounces of butter. Mix it 

 thoroughly with the butter, as 

 soon as it has been freed from 

 the milk (which should be done ef- 

 fectually,) and put it without loss 

 of time into the vessels prepared 

 to receive it, pressing it so close 



as to have no air holes, or any kind 

 of cavities within it ; smooth the 

 surfice, and if you expect it will 

 be more than two days before you 

 add more, cover it close up with a 

 piece of clean linen, and over that 

 a piece of fine linen that has been 

 dipped in melted butter, that is ex- 

 actly fitted to the edges of the ves- 

 sel all round, so as to exclude the 

 air as much as possible, without the 

 assistance of any watery brine. — 

 When more butter is to be added, 

 remove the covering, and let the 

 butter be applied close above the 

 former, pressing it down, and 

 smoothing it as before, and so on 

 till the vessel is full. When full, 

 let the two covers be spread over 

 it with the greatest care, and let a 

 little melted butter be poured round 

 the edges, so as to fill up every 

 cranny, and effectually exclude the 

 air. A little salt may then be strew- 

 ed over the whole, and the cover 

 firmly fixed down, to remain close- 

 ly shut till opened for use. 



Butter cured in this manner, 

 does not taste well till it has stood 

 at least a fortnight after being salt- 

 ed : after that period has elapsed, 

 it eats with a rich marrowy taste 

 that no other butter ever acquires. 

 Butter thus cured will go well to 

 the East or West- Indies. 



"To make salt Butter fresh. Put 

 four pounds of salt butter into a 

 churn, with four quarts of nev«r 

 milk, and a small portion of arnat- 

 to ; churn them together, and in 

 about an hour, take out the but- 

 ter, and treat it exactly as fresh 

 butter, by washing it in water, 

 and adding the customary quantity 

 of salt." Willichh Domestic £n- 

 cxjclopcEdia, 



