be immediately feparated from the tiilik, and being put 

 into a clean difh, the infide of which, if of wood, fiiould be 

 well rubbed with common lalt. The butter Ihould be 

 preffed and woiked v^-ith a flat wooden ladle, having a lliort 

 handle, fo as to force out oil the milk that was lodged in 

 the cavities of the mafs. The beating up of the butter by 

 the hand is an indelicate and barbarous pra£lice. If the 

 milk be not entirely taken away, the butter will infallibly 

 fpoil in a fiioit time, and if it be much wafhed, it will be- 

 come tough and gluey. Some perfons employ cold water 

 in this operation ; but this pra6lice is not only ufelefs, but 

 alfo pernicious, becaufe the quality of the butter is thus 

 debafed in an allonifliing manner. In every part of the 

 foregoing procefs it i:. of the utmofl importance, that the 

 veifcls and every thing eUe about the dairy, be kept per- 

 fedlly fiveet and clean. 



Wooden vcllels are the mod proper for containing 

 failed butter. Oak is the befl wood for the bottom and 

 flaves. Broad fp'it hoops are to be preferred to ail 

 others. 



Iron hoops fliould be rejefled, as the rufl; of them will 

 in time fink through the wood, and injure the colour of 

 the butter. To feafon a new vefTel for the reception of 

 faltcd butter, requires great care : It fhould be filled fre- 

 quently with fcalding water, allowing it to remain till it 

 flovv'ly cools. After the butter has been cleaned from 

 the milk, as before dire6led, it is ready for being falted. 

 Let the veflfcl be rendered as clean and as fwcct as polFi- 

 ble, and be rubbed all over in the infide with common 

 fait ; and let a little melted butter be run into the cavity 

 between the bottom and the fides at their joining, fo as to 

 fill it, and make it every where flufli with the bottom and 

 fides : It is then fit to receive the butter. Common fait is 

 almoR the only fubftance hitherto employed for preferv-. 

 ing butter. I have found by experience that the fol- 

 lowing compofition i^ in many re(pe6ls preferable to it, as 

 it not only preferves the butter more effectually from any 

 taint of rancidity, but makes it look better and tafle fweeter 

 and more marrowy, than if the fame butter had been cured 

 with common fait alone. The compofition is as follows ; 

 D Take 



