382. To pot Butter for winter use.
Mix a large spoonful of salt, a table-spoonful of powdered white-sugar, and one of saltpetre. Work this quantity into six pounds of fresh-made butter. Put the butter into a stone pot, that is thoroughly cleansed. When you have finished putting down your butter, cover it with a layer of salt, and let it remain covered until cold weather.
383. To make Salt Butter Fresh.
When butter has too much salt in it, put to each pound of it a quart of fresh milk, and churn it an hour; then treat it like fresh butter, working in the usual quantity of salt. A little white sugar worked in, improves it. This is said to be equal to fresh butter. Salt may be taken out of a small quantity of fresh butter, by working it over, in clear fresh water, changing the water a number of times.
384. To extract Rancidity from Butter.
Take a small quantity, that is wanted for immediate use. For a pound of the butter, dissolve a couple of tea-spoonsful of saleratus in a quart of boiling water, put in the butter, mix it well with the saleratus water, and let it remain till cold, then take it off carefully, and work a tea-spoonful of salt into it. Butter treated in this manner answers very well to use in cooking.
385. To preserve Cream for Sea Voyages.
Take rich, fresh cream, and mix it with half of its weight of white powdered sugar. When well mixed in, put it in bottles, and cork them tight. When used for tea or coffee, it will make them sufficiently sweet without any additional sugar.