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time it is freed from the influences of the atmosphere and the germs of decay floating therein. Certain it is, that, whereas the country was famous for producing the poorest butter of any in Europe, it now, under this system, produces the finest butter in the world.
It was during the fourth century before the Christian era, that butter began to be noticed as an aliment. The Parthians and Cy-thyans often sent it to the Greeks, who had it served on their table in imitation of the people from whom they obtained it, and gave it the name of "oil of milk," and later, that of "cow cheese."
The Irish Recipe to Salt Butter.—To i lb. of common salt, add i lb. of saltpetre and 1-4 lb. of white sugar; pound all these together, mixing them well, and to every pound of butter allow 1 oz. of the mixture ; make it as fresh as you want it, observing to be very careful always to keep the same proportions and to mix the ingredients thoroughly. The butter should stand a month before you use it.
To Freshen Salt Butter.—Dissolve the butter in hot water ; after cooling, strain off the butter from the water and churn it in sweet milk ; allow 1 quart of milk for 1 lb of butter. Be careful to have the water hot enough to melt the butter.
To Preserve Butter.—Take.2 parts of the best common salt, 1 part of good loaf sugar; and 1 part of salt petre; beat them well together. To 16 oz. of butter, thoroughly cleansed from the milk, put 1 oz. of the composition ; work it well and pot down ; when it becomes firm and cold, the butter thus preserved is the better for keeping, and should not be used under a month. This article should be kept from the air, and is best in pots of the best glazed earth, that will hold from 12 to 14 lbs. each.
To Preserve Butter for Winter Use. The best Way.—When the butter has been prepared as above described, take 2 parts of the best common salt, 1 part of good common loaf sugar, and 1 part of salt petre; beaten and blended well together; of this composition put 1 oz. to 16 ozs. of butter and work it well together in a mass. Press it into the pans after the butter becomes cool, for friction, though it be not touched by the hands, will soften it. The pans should hold from 10 to 12 lbs. each. On the top put some salt, and when it has turned into brine, (if not enough to cover the butter entirely), add some strong salt and water. It requires only to be covered from the dust.
Patent Butter.—Mr. Clark's Recipe.—Wash the butter and press out the milk in the usual way, then place it between t.vo linen cloths and submit it to severe pressure to remove the whey; coat clean white paper on both sides with the whites of eggs, mixing 15 grains of salt to each white; dry the paper, and just before wrapping it