BUTTER PRESERVING

Ashburton Guardian, Volume VII, Issue 1728, 30 December 1887, Page 2

BUTTER PRESERVING

.At a recent meeting of the Freuob Soolety for the enaourag*ment of Industry, M.GroßUls of Vervlers, described a new method for preserving butter. He takes 98 parts of water, 2 parts of laotlo add, and 1-5000. h of salicyllo aold and prevents Its crystallisation, Tbls solution la to be beaten up with the butter, which, on taking up about five per oent., will contain 1 part of salicylic aoid In 100,000 M. Grosfils says that good buttßr may thuß be preserved indefinitely even In hot climates* However efficient this may be, it is too complex and refined for ordinary domestio use, and 13 not required, In my own small housahold we adopt a muoh simpler method, A supply cf butter is purchased m the autumn or latter part of the summer, wh«n genuine f^ab butter Is oheap and good, the cows beinj; then fed on the aftermath ; this butter is mad 6 Into rolls of one or two pounds esoh, and placed m strong brine, a piece of wood being; employed to keep the rolls immersed. They remain qaite sweet all the winter. The salt penetrates to a depth of about £ of an inoh, and thus eaoh roll has a dating of salt butter, but all remains fresh within. — " Hardwlcke's Science Goßsip."