Food

1860

Butter, to preserve any length of time

First-work out all the buttermilk. Second-use rock salt. Third -pack in airtight jars or cans. Fourth-keep in a cool place, and you will have nice butter for years, if desired to keep so long. A short recipe, but it makes long butter.

Merchants, who take in more butter than they can sell during
the warm months can put it into jars and cover the jar with
about half an inch of lard over the top of the butter and place in
the cellar, or they can put about an inch or two of brine in place
of the lard and have it do well, first pressing out all the buttermilk which may remain when bought in. It would be well for them to have their regular customers to furnish them butter, to whom they furnish the right kind of salt, as the rock salt or crystal salt does not contain lime, from the fact that lime does not crystalize with the salt, hence this salt is free from it; let sugar and saltpeter and all other peters alone, if you wish good butter either for present use or long keeping.

Butter Makers, or Dairy men, will find that if they will put 1
qt. of cold spring water to each 3 qts. of milk, putting the water
into the pan before straining the milk, and skimming every 12
hours, that their butter will be free from all strong taste arising
from eating leaves or coarse pasturage. It is a fact also that poor
land makes better butter than when the cows are kept on rich
bottom pasturage. Of course, for family use, set what milk you
need without water.