PRESERVING BUTTER.

Waikato Times, Volume III, Issue 139, 29 March 1873, Page 2

PRESERVING BUTTER.

Tho correspondent of an English journal gives the folbwiiig methods for salting aud preserving butter. He says they have been each ami successfully employed, and if properly carried out, cannot fail to give entire satisfaction. With each avoirdupoisc pound (16oz) of butter, free from butter milk, thoroughly incorporate £oz each saltpetre and white sugar, and Joz of the best table salt ; tightly press the mixture into deep stoneware, or well glazed earthern pans, or well seasoned casks, (tho former are best), so as to leave no vacuities or interstices through which the air can permeate. On tho top of each vessel, as filled, place a layer of dry ealt to the deptli of to Jin. (according to size), and cover each with any flat article capable of fitting closely, as a slate, plate, dish, or slab of stone, or in the case of casks or barrels, fit on and secure the heads. Store them in as cool a place as possible, and one free from mouldmess or bad smells. The salt, saltpetre, and sugar should be of the best quality,, and well dried and reduced to very fine powder, before being weighed and used. Butter so prepared, after standing about three weeks or a month (according to the weather), acquires a rich, grassy marrow flavour, which other butter seldom possesses. The surface salt, by long keeping, runs to brine, which forms a preservuth c layer on the top of the butter, and actually excludes the air. This brine may be easily poured ofl' at any time, and any undissolved salt washed oft" with a little cold water. This plan has been employed for centuries, and about fifty years since was particularly recommended by I)r Anderson, who declared that butter so prepared would keep in a moderately cool place for many years, ond will even bear a voyage to the East Indias if packed and stowed' on shipboard so as not to melt. From actual experience I can. endorse this statement. The top layer of salt, though very advantageous, may be employed or omitted at will. Place the butter m glass, stoneware, or well-glazed enrthenwaie, pan or pans, set them in a water-bath, and gradually heat the water until it acquires a temperature of 190 to 195 degrees Fahrenheit. As loon as the butter melts give it one stir up, and then let it repose, still heated, until it becomes transparent, observing to carefully skim it, from tima to time, to remove any scum, or floating foreign matters from the surface. The clear liquid butter is neit poured off into another vessel, or vessels (usually the pots or jars in which it is to be kept), and cooled- as quickly as possible by placing them in a current of | cold air, or cold water, or ice, and then closely covered flpin the air. Care should be taken that the actual temperamire of the melted butter itself should not exceed 180 Fahr.; it should be kept covered over as much as possible, and be finally stored in a cool place. This was tho method which was formally, and I believe is still employed by the Tartars who supply tho Constantinople market. Butter thus prepared, if kept well covered' and stored in a moderately cool place, will remain perfectly fresh for six or nine months, even in tho warm climate of Turkey and Levant The process was particularly recommended' bj- Thenard, the eminent chemist, nnd Mr Eaton, of extensive Eastern experience, states that butter melted by the Tartarean method, and then slightly salted by ours, will keep good and fine tasted for two or three years. The best salt butter of tho shops ia usually prepared with s£lb to Gib of salt and lib saltpetre to the cwt. The farmers and others for their own use often add loz to 2oz finely powdered sugar, or pure pale honey, to each 61b or 71b of butter. In the latter way I used formerly to pan my butler onco a year during summer or autumn m Devonshire so aa to keep my family well supplied for tho ensuing twelve months.

John Wells was arraigned at Jfew Plymouth ami pleaded guilty to a charge of not having full}- and truly discovered his property at his examination in bankruptcy. Mr Hughes addressed the Court in mitigatiou 0/ punishment. The Jndgc said that up to the present tune he had failed to perceive one redeeming feature in the character and conduct of the prisoner. He had behaved in a grossly dishonest way to his creditors, in. a baseful ungrateful manner to his benefuctor, Mr Stavert, and he treated the Court with unparallolled impudence. Isow, at last, however, ho seemed to have become an are of the struggle he was maintaining -« ith the paiticnce of the Court, the fixed determination of those whom lie had wronged to bring him to justice, and tho inexorable logic of truth. The Court would recognise tho <net that he had at Inst ndmitted his offence, and it would not feel itself constrained, as it otherwise- would have done, to inflict upon him the full sentence of three years' imprisonment. Nevertheless it must mark its sense of the bankrupt's conduct by awarding a severe, substantial, and exemplary sentence. He must be imprisoned in the common gaol at New Plymouth, and kept to hard labour for the term of two years. Tne secret of a woman dressing well consists in her knowing tho three grand unities of her dress — her own position, her own age, and — her own points. And no woman can dvess w ell who does nor. After this, wo need not say that whoever in attracted by the costume will not be disappointed in the w. a er. She may not be handsome or accomplished,, but ye will answer for her being oven-tempered, wcll-in-oiuieil, tLoioughl} audible, aad a complete hdr.