The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-02-07

the presence ul lnl~ III lnc pu't'i
which causes it to become rancid.
store the Jars thus hlled, after COW
ering them down, in cool place.
Some peup,e let them stand till duite
cold before covering them down, WHICH
they do first with a round of white
paper cut t. 1T, and then with plate.
This melted butter needs care ana
should always he kept in a dark place,
the supply needed each day being
taken up daily. This butter Is excel
lent Take the sediment left over
after running the first butter into the
Jars. and put it all with a little more
fresh butter into a deep pan with five
or six cloves, two bay leaves and two
large onions, and simmer 1t very gently
but steadily for three hours at least
over slack fire, then draw II aside,
leave it for an hour. then skim we'll
and lastly strain off through fine mus
lin. This though neither so good in
color nor SO delicate in flavor as the
first lot. is yet excellent for cookery
for household purposes, and Infinitely
to be preferred to so-called cooking
butter Butter preserved In this way
will stand any amount Of heat.
An old Scotch method for sailing
butter which has stood the test or
years is: Weigh the butter. and Tor
every twenty-four pounds allow ten
ounces OF salt: work this well in, then
put IL into a well seasoned jar and
shake q handful of salt over the top
then next week treat the same weight
/ Of butter in similar way and place
! it on the top of the first lot, proceed
! ing in this way till the jar is full:r4t
| is we'll To examine it from time to time
to see that the air Is not getting attn.
| In May and June one ounce more OF
salt must he allowed, and after the
middle OF August it takes one OUNCE
! less salt: or the butter can he put
! into basin and then work into,,H,
after washing it we'll enough salt to
give it good strong salt flaNnT,
! though it should not he as strong as
, regular salt butter; then pack it. as
I tightly and closely as possible into
an earthenwarc crock. Next wrinGsa
J p Gee of coarse muslin out of stroul ~
sailed water and cover the butter well
with this. then fit the lid of the crpck
! on tightly. Take the muslin out daily
and wiring it thoroughly out of sal krd
water and replace as before Buttrr
Will keep well. preserved in this WY.
for months, and can he used as II
.,,rds r,, ,.,,l,io... vhiIc If r,i,.k,v
v.sbod in a u,tIe ,nId water II ,.rn
scarcely he told from fresh butter.
sam. Louscv.,,os add a farIesponyy-bl
or crushed loaf siu,r ia every seven
po,inds of huttcr treated in This ,yspy.
10 Keep Buttcr.- Well wash tho
Ibutter and work il th,ruiIrhlv ia GO,
rid of all trace az nuttermllI<. tI,en
uiace the butter am a slab prcvinuaty
slulced with cold cl,au water. roll the
nui..r n,,, u,'i am lis Nil, , ,;,.,;.,,
roller wctting the latter constantly to
nreyent the huttpr from sticking "a n
Have ready u mixture made hv Mound
ing and sitting together two pAr,s
common salt To- one part loaf supar
and one of saltpetrc. and of this take
an. our,o T., each nnund of buttsr.
spriuII. this ON me butter. ROLLING
il in inst as van do huttcr into min
paste. the huttcr having boen
scparaled into two or three nonnd
! pieces and rolled ont half an inch
thick. nut no, ,nnr, When the. nIc1,,e
n Thoroughly worked in pack IL into
} iaIN. pressing # down closely with a
delicatelv clean nestle kent for the
purpose. let il stand for a weel,. or
=, two covered an then look nj 4, ana
the huttor Will he found ia he shrink
, ing from The sides of the lar IA n,o.
vent which pour over. if s,u covo,.,n q
% il quite an inch. a pict,le made-.a,,
mixing together one p,ind az s,,,,