302 



THE DAIRY. 



butter is used fresh, a small portion of the best and purest salt 

 will be sufficient. 



But by far the greatest portion of butter is made at a dis- 

 tance from large towns, which is salted down in kegs, tubs and 

 firkins, containing generally from fifty-six to one hundred 

 pounds. (3 The quality of the salt used is of great import- 

 ance if it be pure, the butter will retain its flavour for a long 

 time but when it is impure, and contains bitter and deli- 

 quescent salts, the butter will soon become rancid. The Ger- 

 mans are very particular on this point. They use a kind of 

 salt made by slow evaporation, and perfectly chrystallized. 

 The salt is intimately mixed with the butter. From three to 

 five pounds are sufficient for a firkin of fifty-six pounds.* 



In packing or salting down butter the greatest possible 

 degree of caution, nicety and exactness is to be observed. The 

 butter having been formed by the process of churning, and 

 perfectly cleansed from all particles of milk, is supposed to be 

 ready to undergo the process of salting and packing. The 

 vessel into which the butter is to be placed, after having been 

 rendered as clean and sweet as possible, must be well rubbed 

 all over in the inside with common salt a little melted butter 

 should be run into the cavity between the bottom and the 

 sides, at their joining, all round, so as to fill it, and make it 

 every where flush within the bottom and sides. It is then fit 

 to receive the butter. 



For the preservation of butter, even in the warmest cli- 

 mate, Dr. ANDERSON found, from some years experience, that 

 the following named composition the properties of which we 

 believe were discovered by his amiable lady was far prefer- 

 able to salt alone, as it not only preserves the butter more 

 effectually from all taint of rancidity, but makes it also look 

 better, and taste sweeter, richer, and more marrowy, than por- 

 tions of the same butter cured with common salt. Composi- 

 tion. Take of sugar one part, of nitre one part, and of the best 

 Spanish great salt (or rock salt) two parts. Beat the whole 

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

 for use. The Doctor continues: 



Of this composition one ounce should be put to every sixteen ounces of but- 

 ter; mix this salt thoroughly with the butter as soon as it has been freed from 

 the milk, and put it, without loss of time, down into the vessel prepared to re- 

 ceive it, pressing it so close as to leave no air holes, or any kind of cavities 

 within it. Smooth the surface, and if you expect that it will be above a day 

 or two before you can add more, cover it close up with a piece of clean linen, 



* The following mixture has been found superior to salt alone for curing 

 butter: half an ounce.of dry salt, pounded fine, two drachms of sugar, and two 

 drachms of saltpetre, for every pound of butter. 



