Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

as in summer, one good working answers very well for butter in winter, always scald the churn before you put in the cream in cold weather. To put up Butter for Winter. Work it well, and salt it rather more than for table use, and pack it in stone pans or jars, with a thin cloth on the top, and salt on it an inch thick, keep it in a cool place, and if it is sweet when made, it will keep good till spring. It should be tied up with paper to exclude the air. To Cure Butter that will keep for a Length of Time. Reduce separately to a fine powder two pounds of the best fine salt, one pound of loaf sugar and half a pound of saltpetre. Sift these ingredients one above another, on a large sized sheet of paper, then mix them well together, keep this mixture covered up close in a nice jar, and placed in a dry closet. When your butter is worked and salted in the usual way, and ready to put in the jars, use one ounce of this composition to every pound of butter, work it well into the mass. Butter cured in this way, (it is said) will keep good for several years. I have never kept it longer than from the fall until late in the spring, it was then very sweet and good. It will not do to use for a month, because earlier, the salts will not be sufficiently blended with it. It should be kept in wooden vessels, or nice stone jars. Earthen-ware jars are not suitable for butter, as during the decomposition of the salts, they corrode the glazing; and the butter becomes rancid and unhealthy. A friend of mine, and a lady of much experience, remarked on reading the above--"This is an admirable receipt, and by attention to its directions, butter may be packed away with success even in the summer months. Thus in cities during warm weather butter is often cheap, a house-keeper may then purchase her winter supply. "Select that which