BUTTER. / 1 



of that class, and so check its own tendency to decay, and 

 its consequent action on the butter itself. It is important, 

 therefore, to bring about the entire and thorough mixture 

 of the salt with the butter. 



We may add here the following recipe for "boiled butter," 

 a form in which butter is preserved in Piedmont : " Into 

 a clean copper pan (better, no doubt, tinned) put any 

 quantity of butter, say from 20 to 40 Ibs., and place it 

 over a very gentle fire, so that it may melt slowly ; and let 

 the heat be so graduated that the melted mass does not 

 come to the boil in less than about two hours. During 

 all this time the butter must be frequently stirred, say 

 once in five or ten minutes, so that the whole mass may 

 be thoroughly intermixed, and the top and bottom change 

 places from time to time. When the melted mass boils, 

 the fire is to be so regulated as to keep the butter at a 

 gentle boil for about two hours more, the stirring being 

 still continued, but not necessarily so frequently as before. 

 The vessel is then to be removed from the fire, and set 

 aside to cool and settle, still gradually; this process of 

 cooling being supposed also to require about two hours. 

 The melted mass is then, while still quite liquid, to be 

 carefully poured into the crock or jar in which it is to be 

 kept. In the process of cooling there is deposited a 

 whitish cheesy sediment proportioned to the quantity of 

 butter, which is to be carefully prevented from inter- 

 mixture with the preserved butter." This is taken from 

 Dr. Forbes' Physician's Holiday (Murray) : he states 

 further that some add a little salt in the boiling. 



Lastly, when butter becomes rancid, it seems, from the 

 experience of a Belgian agriculturist, quoted in the Agri- 

 cultural Gazette, to be .possible to remove the bad smell 



