1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

236

oiF, and churn agaii% adding a little salt and sugar. A small quantity can be tried and approved before doing a larger one. The water should be merely hot enough to melt the butter — or it will become oily. No. 513. How to cure Butter that loill keep for Years. Take 2 parts good common salt, 1 part sugar, and 1 part saltpetre ; beat them up and blend tho whole together. Take 1 ounce of this composition for every pound of butter; work it well into the mass, and close it up for use. Butter cured in this ^^ay appears of a rich, marrowy consistence and fine colour, and never acquires a brittle hardness nor tastes salt. It will likewise keep good 3 years, — only observing that it must stand 3 weeks or a month before it is used. It ought to be packed in wooden vessels, or in jars vitrified throughout, which do not require glazing, because during the decom- position of the salts they corrode the glazing, and the butter becomes rancid.

No. 514. Hoio to preserve Eggs.

No. 1. Apply with a brush a solution of gum-arabic to the shells, or immerse the eggs therein; let them dry, and afterward pack them in dry charcoal-dust. This prevents their being affected by any alternations of temperature.