24? MINUTES MAY 



109. 6. Putting down. The more pure the butter 



is when put down, and the more perfectly it is 

 afterwards kept from a communication with 

 the outward air, the longer it will retain a ftate 

 of perfedr/KW//**/}. 



The purity of butter confifts in its being 

 free from internal air, moifture, filth, and a. 

 ranknefs of flavour. 



The prefervation of butter therefore depends 

 principally on the pa/lure and the method of 

 making. If the pafture be rank, whether through 

 foil, manure 9 or herbage, it is generally injudicious 

 to put down butter from it. But if the pafture 

 be fvveet ; and the cows be properly milked, 

 the milk judicioufly fet, the cream carefully 

 kept, and properly churned ; and the butter 

 well worked up, with an additional quantity of 

 fait ; there is little art neceflary in putting it 

 'down to as to preferve it fvveet for feveral 

 months : neverthelefs the more judicioufly it is 

 put down, the longer it will retain its fweetnefs. 

 There are various vcffels ufed for putting 

 down butter. When a length of carriage is 

 neceflary, wooden firkins are the fafeft : gla- 

 red earthen-ware, however, is preferable when 

 it can be made ufe of with fafety and conveni- 

 ency : for, out of this, the external air may be 

 entirely fecluded. 



The 



