V 
t 210 ] 
the tea table. Regular supplies of fresh butter 
cannot be had in many places ; any method to les¬ 
sen the evil arising from this source, must there¬ 
fore be considered as a very valuable acquisition. 
The English, who have carried the arts of this 
kind perhaps farther than any other nation, give 
the following recipe, as the best hitherto discover¬ 
ed, and from my own experience, I can give my 
testimony to its value. It is taken from the sup¬ 
plement to the American edition of the Encyclo¬ 
pedia, under the article Butter,, 
Take two parts of the best common salt, one 
part of brown sugar, and one of salt petre ; beat 
them up together, and blend the whole complete- 
ly together; take one ounce of this composition 
to every sixteen ounces of butterj work it well 
into the mass, and close it up for use.” Dr. 
James Anderson, from whose view of the agricuU 
tore of the county of Aberdeen, this recipe is 
taken, says, that he knows of no simple improve¬ 
ment in economics greater than this is, when com¬ 
pared with the usual mode of curing butter by 
means of common salt alone. I have seen (con- 
tinues he) the experiment fairly made, of one 
part of the butter made at one timcj being thus 
cured, and the other part cored with salt alone ; 
the difference was inconceivable. I should sup- 
pose thatj in any open market, the one would sell 
for 30 per cent more than the other. The butter 
cured with the mixture appears of a rich mar- 
