PRESERVING BUTTER.

Te Aroha News, Volume IV, Issue 158, 26 June 1886, Page 3

PRESERVING BUTTER.

The Detroit Free Ptesslias the followinfC • u This is an ancient recipe, and gLves butter a far superior taste to any oilier method ; to persona whose means permit them to buy their provisions wholesale, it is invaluable. Take 121bs of good salt butter and add the following ingredients thoroughly powdered :—: — 2oz of saltpetre, 2oz of fine loaf or best moi3t sugar, and Gob of common salfc ; put your butter into a large pan, and with your hands mix well with the above preparation until the whole is evaporated ; pack it in a small tub or wooden jar, then tie down very close arid stand in a cool, dry place ; it should not be opened for six weeks or two months, when it will be lit for use, and present a rich marrowy flavour and fine colour. It never gets buttle or harsh, ! and is vastly superior to butter salted

down to keep, as it nove^ tastes salt or the Jenst rancid. In the last conturv ' udnoy' butter fetched the best prices iii the market, which as soon as it came from the -ehur-n was cured as above. Tno reason why it requires from bix to eight weeks before opened for use or sale is simply to allow the salts and sugar to be well blended and iho «cool ness of the nitre to pass off. In an old work of the early part of last centuary it speaks of the different methods of preserving butter, and the above carries off Iho palm, with a note of the writer, who declares it worth 80 per cent, more than the ordinery method of salting- down as carried on by large factories, and specially adds that wooden vcsels only be used as receptacles. I have tried and found it splended, and adviso all whoso means are limited to a certain quarterly income when buying in their three months stock of provisions to follow suit ; they will not only save considerably by so doing, but have a first-rate article at small cost. For every pound of butter one ounce of the composition is required.'