Care of Butter

Work butter until solid and make into rolls.

Take two gallons water, one pint white sugar, one level tablespoon saltpetre; make the brine strong enough with salt to bear an egg.

Boil the brine and skim.

Let the brine cool.

Pour the cooled brine over the butter rolls.

Keep the butter under the brine with a weight.

Render beef suet at a very low temperature.

Churn the suet in fresh buttermilk with egg yolks.

Treat the resulting mixture like butter when removed.

Put fifteen drops chloride of lime into a pint of cold water.

Work the rancid butter in the lime water until every particle contacts the water.

Work the butter over in pure cold water.

To three gallons of brine strong enough to bear an egg, add a quarter pound of nice white sugar and one tablespoon of saltpeter.

Boil the brine.

When the brine is cold, strain it carefully.

Make the butter into rolls.

Wrap each roll separately in a clean white muslin cloth, tying up with a string.

Pack a large jar full, weight the butter down, and pour over the brine until all is submerged.

This brine will keep the butter sweet and fresh for a year.

Be careful not to put butter on ice if you wish to keep it for any length of time.

In summer, when heat will not allow butter to be made into rolls, pack loosely in small jars, and using the same brine, allow it to cover the butter to a depth of at least four inches.