TO SALT BUTTER.

Tuapeka Times, Volume XXIII, Issue 1671, 5 March 1890, Page 3

TO SALT BUTTER.

It should be completed before the hot weather comes on. If it is to be kept for several months it will be> necessary to put a good deal of salt in it — loz of salt to lib of butter will not by found too much. To insure the proper incorporation of the salt it is best to add it by small quantities at the time, kneading andrekneading the butter till the whole is thoroughly mixed. It most then be pressed firmly into wooden tubs or stone jars. Another simple way to preserve batter will be found most convenient. Have a good sized earthenware jar or pan filled with some strong brine; and place it at hand in the dairy. Into the brine put from time to time, as it can be spared, }lb of fresh butter, each piece being folded up separately in thin muslin. The only care required is to be certain that the butter is al-> ways thoroughly covered with bri&e. It will sometimes be necessary to put a weight on the butter, as it has s tendency to rise to the surface when the brine is strong. The batter will keep in this. manner for weeks, and even months*. Besides the advantage gained by this plan of being able to take out just as much as is required for use at a time, there is the benefit of having preserved fresh buttor, as it does not absorb the salt.

The death is announced in Francs of Mme. Bourea, grandmother of the French Minuter at Brussels, in her hundred and first year. The Shah's famous emerald is described as too big for effect, being about the size of an ordinary watcb, and exactly like a bit of green gust. A man one hundred and four years ols has just been admitted to church membs*>. ship in Elgin, Scotland. «"»«°»*-