[ 211 3 
rowy consistence and fine color, and never ac<^ 
‘‘quires a brittle hardness, nor tastes salt 5 the 
“ other is comparatively hard and brittle, approach- 
“ ing more nearly to the appearance of tallow, and 
“ is much salter to the taste. I have ate butter 
“ cured with the above composition that had been 
“ kept three years, and it was as sweet as it was at 
“ first; but it must be noted, that butter thus 
“ cured, requires to stand three weeks or a month 
“ before it is begun to be used; if it be sooner 
“ opened the salts are not sufficiently blended with 
“ it, and sometimes the coolness of the nitre will 
“ then be perceived, which totally disappears af- 
“ terwards.” 
T 
The following observations respecting the proper 
method of keeping both milk and butter, are by the 
same author, and we trust may prove useful; 
speaking still of the county of Aberdeen, he says, 
“ The pernicious practice of keeping milk in lead- 
. “ en vessels, and salting butter in stone jars, begins 
“ to gain ground among some of the fine ladies in 
“ this country, as well as elsewhere, from an idea 
“ of cleanliness. The fact is, it is just the reverse 
“ of cleanliness ; for, in the hands of a careful per- 
“ son, nothing can be more cleanly than wooden 
“ dishes, but, under the management of a slattern, 
“ they discover the secret which stone dishes in- 
“ deed do not. In return, these latter communi- 
“ cate to the butter and milk, which has been kept 
“ in them, a poisonous quality, which inevitably 
