26 



Take of fugar one part, of nitre (fait petre) one part, 

 and of the bed Spanifli great fait, two parts ; beat the whole 

 into a fine powder, mix them well together, and put them 

 by for ule. 



Of this compofition, one ounce fliould be put to every 

 fixteen ounces of butter : Mix this fait thoroughly with 

 the butter ; as foon as it has been freed from the milk, and 

 put it, without lofs of time, into the veffel prepared to re- 

 ceive it, preffing it fo clofe as to have no air holes, or any 

 kind of cavities within it ; fmooth the furface, and if you 

 cxpcft it will be more than two days before you add more, 

 coy€T it clofe up with a piece of clean linen, and over that 

 a piece of fine linen that has been dipped in melted but- 

 ter, that is exaftlv fitted to the edges of the veffel all round, 

 fo as to exclude the air as much -as poffible, without the 

 affiftance of any watery brine. When more butter is to be 

 added, remove the coverings, and let the butter be ap- 

 plied clofe above the former, preffing it down, and fmooth- 

 ing it as before, and fo on till the veffel is full. When full, 

 let the two covers be fpread over it with the greatefl care, 

 and let a little melted butter be poured all round the edges, 

 fo as to fill up every cranny, and effe£iua]ly exclude the air. 

 A little fak may then be llrewcd over the whole, and the 

 cover firmly fixed down, to remain clofely fhut till open- 

 ed for ufc. If this be carefully done, the butter may be 

 kept perfeftly lound in this climate for many years.* 



It muff be remarked that butter cured in this manner, 

 does not taRc well till it has flood at lead a fortnight after 

 being failed. After that period is elapfed, it eats with a 

 rich marrowy tafte that no other butter ever acquires. 

 Butter thus cured, will go well to the Eaft or Weft In- 

 dies. 



Butter, in its natural ftate, contains a confiderable pro- 

 portion of mucous matter, which is more highly putrefcible 



than 



* The Epping butter is called the bed in England. The farmers make 

 life of a very innocent ccioiiring matter for their winter and early fpring 

 biitfer, which is the juice of carrots. They take clean and frefii carrots, 

 and grate them fine, and fqueeze out the jiiice through a coarfe cloth, and 

 mix it with their cream. This gives their butter as fine an appearance as ih<* 

 bcft June butter, without communicating any tade or flavour. 



