PRESERVING BUTTER.

Waikato Times, Volume X, Issue 758, 26 April 1877, Page 3

PRESERVING BUTTER.

I?f well conducted daiHes» the^butlel, after being paoked and headed, is covered with a brine.made. of pure aaltandiwaterj of a strength sufficient to bear up an egg. by pouring th"rt)u^h;a Hdle i m r we iJ fieaa, the object beittgifo< exclude the air. Thus,^Q ? th,e springhouse o^ cellar, , it remains sweet until ready to 'be sent to market. When Wftntied, the plug is withdrawn; the'tiesd "re^ersed^ §qd r tbe; 5l^ < l^^W n<^ii f 9 r l 0 or 12 h<>u^ Froni ihii time it begins to deteriorate rapidly,^^nless neaij^ Uhe ; .freezing DTirfb 7 jß to 'exclude, .the^ait^iiom ..contact with the less,since the brftffe c«mjpibart no greater. 'c|»it<nes» Wthtf inaia of . bUl't'ft '" whether ; this "beWdre or less. 2 ' For t reajb|i < 4.fc is" of *tf n idqu^de ' that ' the packige co into the bah^s^'bf ffli c^nyumer^as quicMy as possible. But if, the jamfo^re ba not takeu thereafter," as yrasrused by the dair^manv ib n w'6tatT I be'' better altogether tbab -the- consumer boy "a" supply " as wanted, aad trust to luck to get that ffitt^ft J }fei)°i k e?P *i»?ftatter, sweet until entirely used up is so simple that ib ehpuld ,bajkno>wn- W cjverjone. It merely flaS to be kept cool and from contacb witii ,air. Sq^eoofl, ,3s -received, carefully tOTe"6tit the head, driving the hoops tight after doing so. Then make a brine of pure salt "and water, strong enough to . bear egg. .and- j> >ver- the btifitef "^m'pfet^^fc quantity has be.en taken out for present use. Cevfer «fe c fifk'in Mo viitix the head, and over all place, a ,piepe of . cloth* v If the plwkageibe^ 'kept ' codl, v the "contents thu3 covered will^be found as good when the last-, quantity; ii'iaken ont as when firsb O; ened, and whatever flavour ,it possessed dpened^iVwill W!buW to retain to the last, whenever a quantity is cob f romihjß fMinV all tlfat ldWessary will be to dash over it a little coin water, to remove the brine-that may adhere to the surface.—* Western Rural.'