The Lancaster gazette. (Lancaster, Ohio) 1846-1852, 1849-02-02
Che former.
From he Earmer nnd MerLnnic
smgar-CMrinr Of Rm.ler.

sHgar-CHriuR Of Butter.
Persons who put up keg butterfor their
own use, or for distant market. usually !
salt their butter very high. This high |
sailing necessarily dv,racis from it's quail. |
iy, Injuries its ready sale, aud reduces its
rrice. five can modify this exsess of
salt by using more PaIaiable substances,
of equal efficacy, as preservaiives, it wilI
be an improvement. Chemists tell US
that sugar is one of these substances;and
experience gives us the same information.
Who is not familiar with sugar cured
hams! If pork can be cured with sugar,
why may not butter be so preserved alsol
is also common-sense inquiry Expe-
rience has shown that it may. DIR. James
Anderson, the celebrated agriculturist,
whose treaties on The management Oflhe
dairy, particularly with respect to lEe
making and curing of butter, is still the
highest and best authority on the subiect)
found. for some years trial Of it. that the
following named compositions--the prop
er:ies of which we believe were discov-
cred by his amiable Iady--was far pre-
ferable to salt alone, as it not only pre-.
serves the butter more eiiectuaily from
taint of rancidity, but makes it also look
better and taste swecter. richer, and more
marrowy, than portions ofthe same butter
cured with common salt
COMPOSITION: Take of sugar one part,
ofnitre one part, aud of the best Spanish
great salt, Tor rock SALT two parts. Beat
the whole into fine powder, mix them
well together, and put Them by for use.
The DIR. conlinnes:-"Of this compo-
sition one ounce should be put to every
sixteen ounces of butter; mix this salt
thoroughly with the butter as soon as it
has been freed from the milk, and put it
without loss of time, down into the ves-
sci prepared to receive it, pressing it so
close as TO leave no air.holes or any kind
of cavities within ii. Smooth the surface
aud if you expect it will be above day
or two before you can add more, cover it
up close with piece of clean linen, and
above that piece of wcited parchment,
or for want of thai fine linen that has been
. dipped in melted butter. exactly fitted TO
the edges of the vessel all around, so as 10
exclude air as much as possible, without
the assistance Of any watery brine; when
more butter is TO be added these coverings
are To be taken off. and the butter applied
close above the former, pressing it down
and smoothing it as before. and so nu till
the vessel be full. When it is quite full
let the two covers be spread over it with
the greatest care, aud let little melted
butter be poured oil around the edges Sc
It as to fill up every Granny, and effectually
!. exclude the air. A little salt may then bt
J. strewed over the whole. and the cover bt
II fixed down to remain close shut ill Il be
v opened fo: use. If all this he CAREFUL,
: done. the butter may be kept perfectly
l. sound in this climate for many years
d How many years cannot tell; but have
j. seen it two years old, and in every respec
h as sweet aud as sound as it was when onl'
e a month old.
3, at deserves TO be remarked, that but
l. ter cured in this manner does not tast
,r we'll till it has stood at least fortingi
NJ after being salted; but after that perio
ID has elapsed it eats with rich, marrow
ID taste that no other butter ever acquire.
le and it TASTES so little of salt, that perso
8. who has been accustomed to eat butte
IS cured with common salt only, would no
n imagine it had got One-fourth part of III
Ie salt necessary TO preserve it,"
l.. 4 Il
" mers, on reading the above, will follo'
lis directions The composition men
= toned is, we have understood. much use
} in Goshen, Orange county, N. Y, a plac
famous for its superb butter. Great car
should be taken to get the purest salt an
sugar. That known through the countr
as ''the ground alum" is the best sal
- The sugar should be of the purest whit
-either the loaf or the fallen loaf"