The Davenport gazette. [volume] (Davenport, Scott Co., Iowa) 1841-185?, 1848-12-14
SUGAR CURING OF BUTTER.

Persons who put up kcg Of butter for
their own use, or for distant market, usu.
ally salt their butter very high. This
high sailing necessarily detracts from its
quality, Injuries its ready sale, and reduces
its price. II we can modify this excess OF
salt by using more paltuble substa noes, Of
equal efficacy. as preservatives. it will be
an improvement. Chemists tell us that
sugar is one Of these substances; and OK.
pcrience gives us the same information
Who is familiar with "sngar-cured hams ~
JfPork can he cured with sugar, why NAV
not butter, be so preserved also? il a com.
mon sense inquiry. Experience has iully
shown that it may. DR.. james Anderson,
the celebrated Agriculturist, whose trea.
iise on the management Of the dairy, par.
ticulary with respect to the making and
curing Of BUTTER, il still our highest and
best authority on the subject, found from
some years trinl Of il, that tho following
named composilions--the properties of
which, We believe, we're discovered by his
amiabIe lady--wns far preferable TO salt
alone, as il not only preserves the butter
from all faint Of rancidi,y, but mikes +,
also look better and taste swectcr, richer.
and more marrowy, than portions Of the
samc butter cured with salt:
COMPOSITION: Take Of sugar one part
Of nitre one part; and Of the best Spanish
great salt, Tor rock salt.) two parts.--
Beat the whole into fine powder, mix
them we'll together, and put them by for
use. The Doctor continues,
"Of this composition ono ounce should
be put to every sixteen ounces of butter;
mix this salt thoroughly with tho butter
- soon as it has been freed from the milk
and put it without loss oltimc. down into
the vessel prepared TO receive il pressing
i % close No TO leave no air holes or any
kind Of cavities within il. Smooth the
surface, and If you expect that il will be
above day or two before you can add any
more, cover it up close with n piece of
clean linen, and above that piece of wet.
ted parchment or for want of that, fine
linen that has been dipped in melted butter.
that il exactly fitthc edges ofthc vessel, all
round, SO ns to exclude tho air as much as
possible without the assistance of anv
watcry brine; when more butter is to be
added, these coverings are to be taken of,
and the butter applied close above the for
mcr, pressing it down and smoothing it Us
before, and so on ill the vessel be foil.
When il il quite full, let the two covers
be spread over it with the grentest care,
and let little melted butter be poured all
round the edges, SO ns 10 ill up every Gran.
ny, and eiIectually exclude the air. A lit
lie salt may then be strewed over the
whole, and the cover be firmly fixed down
TO remain close shut till j, be opened for
use. II all this he carefully done, the bn.-
ter may be kept perfectly sound in this
climate for many years; how many years
cannot tell, but have seen il two yenrs
old, and in every respect rs sweet and as
sound us when it was only month old
II deserves 10 he remarked, that butter
cured in this manner does MT taste well
ill il has stood AZ lcnst fortnight, niier be.
ing snlted; hut after thnt period is elapsed,
il cata with rich, marrow, insie that no
other butter ever acquires; and il tastes so
little Of salt, that n person who has been
accustomed 10 cat butter cured with rom.
mon salt only, would not Imagine il had
got onc-four,h part of the silt tina, would
Be necessary 10 preserve il.
II 10 to he hopcd TINT some Of our far.
mers, on reading the above, will follow his
recommendations. The composition men.
toned 10, We have understood. much used
in Goshen. Orange Co.. New York, place
famous fur its superb butter. Great care
should be taken 10 get the purest salt and
sugar That known through the country
40 tho "gronnd alnm," is the beet salt =
Tho sugar should be Of the purest white,
either the loaf or "fallen loaf" Those tx.
celIent butter makers in the elndes Of the
Alleghanies, would do we'll to mike some
experiments for themselves, in ,hi. matter
nv. y. Farmer and Mechanic.