Butter Color.
Annatto, fresh and of good quality, 2 pounds; salad oil of good quality without flavor (purified cotton-seed oil is best), sufficient to make 1 gallon. Rub the annatto with a portion, about one-third, of the oil and macerate it by the heat of a water-bath for 12 hours, stirring occasionally, pour off the liquid and add to the residue another portion, about one-third of the oil, and macerate as before, adding the product of the portion before reserved, then add the remainder of the oil to the sediment, macerate as before and add the product to the reserved portions to make 1 gallon of butter color.—Fenner’s Formulary.