SALT BUTTER.
Scottish Method
Pat the butter in a tub of clean water, press It thoroughly with the hand or a broad butter-beater until the water is entirely removed* Lay it out on a board and sprinkle it with salt—an ounce to every three pounds of butter. Work and beat it well. Then make a brine salt euongh to float an egg, add two ounces of loaf sugar, and boil it; when quite cold put sopje of this prepared pickle to the butter, and press and squeeze off the Vater. If it doea not come off c ear repeat the washing in fresh pickle. The kit or tub for storing is filled up • within two inches of the top with butter, the pickle thrown on It, and a clean linen cloth over all. The lid of the kit mast then be well stowed.
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https://paperspast.natlib.govt.nz/newspapers/AG18861201.2.15
Bibliographic details
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Ashburton Guardian, Volume V, Issue 1421, 1 December 1886, Page 2
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143SALT BUTTER. Ashburton Guardian, Volume V, Issue 1421, 1 December 1886, Page 2
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