BUT T E R. 



»1if necclTirv reparation of the ur.auoiis and wheyey parts, commons, and heatlis of England, produce excellent butter, 

 Shaw'- Trivcls p 168. Dr. Chandkr (Traveli in Greece, under proper mana<rement ; and tliough not equal m quan- 



■ l-') took notice in his way from Atliens to Corintli of titv, it is far fuperic.r in quality to tliat which is produced 



■ ' - ■ ,.„;,„r nine'iiftd in the Levant; wiiich from the richeSl meadows. 



Butter, in its natural Itate, contains a coufidcrahle propor- 



anotiiVr mode of churning pra'aifed in the Levant; which from the richeSl meadows. 



that of treading en lki::s of cream in order to leparate 



the butter from its more watery part : and tliis pradice, as tiou of mucilaginous matter which is more putrcfcible than the 

 fomc have fuppofed, throws light on a palTage of Job pure oily parts. When it is propofed, therefore, to expjfe 

 (til xxix. (S.), that has hitherto been fomewhat obfcurc. the butter to the heat 01 warm climates, it ougb.t to be freed 



ich. xxix. <'>.) 

 larimr's Obfervations, vol.ii!. p. 172. 

 In Bengal, butter is eafily made by the (light turning ct 

 a Hick in milk ; and when they would make butter pafs for 

 Irtlh when it h old and rank, they melt it and pour upou it 

 four curdly milk; fome hours after which they Rram it 

 through a cloth for fale. For an account of other procefici, 

 relatiiTg to the making, curing, and prtfcrving of butter ; 

 fee Dairying 



e 

 d 

 from that mucilage, before it be covered and packed for 

 keeping. In order to prepare butter for a diftant vuyage in 

 warm climates, it (hould be put into a vefiel of a proper iliape, 

 which fliould be immerfed into another containing water. 

 Let the water be gradually heated, till the butter be 

 thorougldy melted j in that ilate let it continue for feme 

 time, and be allowed to fettle ; the mucilaginous part will 

 fall entirely to the bottom, and the pure oil will fvvim at top. 



Butter, in Commerce. The trade of butter is very con- perfettly tranfparent, while hot : but when it cools, it be. 



fiderable. The butter made in the county of Effex, and comes opaque, afliimes a colour fomewhat paler than the 



wtll known under the name of E55ping butter, is that which original butter, before it was melted, and a firmer confiftence, 



is moll highly elleemed in London and its vicinity. This ap- more nearly refembling that of tallow ;_ and conicquently it 

 pellation, in the more relliidrd ufe of it, is applied to that 



pell^ . - - - r J • 



butter which is made from the milk of cows that feed cur- 

 ing the fummer months in Epping-forcll, where the leaves 

 and (hrubby plants contribyte to improve its flavour. For 

 the methoO of making this butter, fee Dairying. It is 



will better refill tl'.e heat of a warm climate than common 

 butter. When this refined butter is become a little ftiff, and 

 while it is ftill fomewhat foft, the pure part (hould be lepa- 

 ratedfrom the dregs, then faked, and packed up in the fame 

 way with other butter ; this will reta:n the fait better, and 

 made up for market iiriong rolls, weighing a pound each ; keep much longer fwcet, in hot climates, than if it had been 

 and in the county of Somerfet the fame kind of butter is cured in its original Hate. This refined butter may be pre- 

 diflied hi half-pounds for fale, rubbing fait round the infide fervcd by adding to it, after it has been purified, a certain 

 of the difli, fo as to make it in the working appear handfome. pr r)portion of fine honey ; mixing them well, fo that they 

 In many parts of the kingdom they colour their butter in may thoroughly incorporate. This mixture has a pleafant 

 winter; but by fueh means they do not enhance its good- tallc, and fpread on biead, is ufeful for coughs and colds. 

 nefs. It rarely happens that the farmers in or near Epping It will keep for years, without manifefting the fmalleil ten- 

 ufeany colour, and if they do, it is very innocent. They dency to rancidity ; and of courfe, butter might be thi.s pre- 

 procure fome found carrots, the juice of which they prefs ferved in long voyages, without fpoiling. Dr. Anderfoa 

 through a (\i:\i:, and mix with the cream when it enters the fuggclls, that one ounce of honey might be fufBcient to pre- 

 churn, which makes it appear like IVIay butter: nor do ferve 16 ounces of butter. 



they at any time ufe much fait, though a little is abfolutely By 36 Geo. III. c. 86. the 13 & 14 C. II. c. 26. and 

 necedary. The Cambridgefhire fait butter is held in the fomuchof4W. c. 7. as difcharges perfons from the effeft. 

 highell elleem, and is made nearly after the fame method as of any part of 13 & 14 C. II. for preventing frauds in the 

 that of Epping ; and, by walhing and working the lalt from fellers of butter, after the fador or buyer hath contrafted for 

 it, the cheefemongers in London often fell it, at a high the fame, are repealed ; and new regulations are made re- 

 price, for frefii butter. It is depofited, when made, in fpefting the packing, weight aud fale of butter, which are as 

 wooden tubs or firkins, each containing 56 pounds, which follows : — every cooper or other perfon, who Ihall make 

 are expofed to the air for two or three weeks, and often any velfel for the packing of butter, (hall make the fame of 

 walhed ; but the moll ready method of feafoning them is good and well-feafoned timber, light and not leaky, and fhall 

 by the ufe of uiiHaked lime, or a large quantity of fait and groove in the heads and bottoms thereof: and every fuch 

 water well boiled, with which they flioidd be fcrubbed feve- velfel (liall be a tub, firkin, or half-firkin, and no other, 

 ral times, and afterwards thrown into cold water, where they capable of containing the feveral quantities of butter herein- 

 fliould remain three or four days, till they are wanted, after mentioned ; viz. every tub fhall weigh of itfelf, includ- 

 They (hould then be fcrubbed as before, and well rinfed ing the top and bottom, not lefs than 1 1 lb. nor more than 

 with cold water; but before they receive the butter, care 1 ^Ib. avoirdupois weight, and neither fuch top nor bottom 

 mull be taken to rub every part of the infide of the firkin fliall be more than | ths of an inch thick in any part thereof, 

 with fait. Then, if the butter be properly made and per- and Ihall be capable of containing 841b. of butter, and not 

 ftilly fweet, it may be gently prefl'ed into the firkin ; but it kfs ; every firkin ihall weigh of itUlf, including the top and 

 mull be well faked when it is made up, and tlie fait (hould bottom, not lefs than 71b. nor more than i ilb. and neither the 

 be equally dillributed through the whole mafs, and a good top nor bottom Ihall be more than Aths of an inch thick in 

 handful of it be fpread on the top of the firkin ; after which any part, and fhall be capable of containing not kfs than i;61b. 

 the head {hould be immediately put on. They purfue - of butter : and every half-firkin fliall weigh of itfelf, includ- 

 nearly the fame method in Suffolk and in Yorklliiie ; nor is ing the top and bottom, not lefs than 41b. nor more than 61b. 

 thebuttermadeinthofe countries much inferior to that made and neither the top nor bcttom (hall be more than -itlis of 

 in Cambridgelhire ; indeed, it is often fold in London for an inch thick in any part, and Ihall be capable of containing 

 'Cambridge butter. Uttoxcterin Sla(Tord(hire has been long not lefs than 281b. of butter, on pain of forfeiting by t'le 

 a market famous for good butter, with which the London cooper or other pcifon making the fame, los. for every fvch 

 cheefemongers are fupplied. It is bought by the pot, of veflfel. The maker (hall brand on the oiitfide of the botU m 

 a long, cyhndncal form, weighing 14 pounds. The moun- with an iron, his name at full length in permanent and legible 

 jams of Waks, the highlands of Scotland, and the moors, letters, together with the exaft weight or tare thereof, ou the 



Uke 



