Show BOILING BUTTER A physician who has travelled through switzerland describe describes 3 a process of preserving butter as adopted in that country and which he states slates to be far better than the english way of salting the process is as follows into a clean copper pan better no doubt tinned put any quantity of butter say twenty to forty lbs ibs and place it over a gentle fire so that it may melt slowly and let the heat be so graduated that the melted mass doe doc snot come to boil in less than two hours during all this time the butter must be frequently stirred say once in five or ten minutes so that the whole may be thoroughly intermixed and tile the top and bottom change places from time to time when the melted mass boils the fire is to be so regulated as to keep the butter at a gentle boil for about two hours more the tile stirring being continued but not necessarily so frequent as before the tile vessel io in then to be removed from the fire and set aside to cool and settle still gradually this process of cooling is supposed also to require about two hours the melted mass ic i then while still liquid to be carefully poured into a jar in which it is to be kept in the process of cooling there is deposited a whitish cheesy sediment proportioned to the tho quantity of butter which is to be carefully prevented from intermixing with the preserved butter the cause ous grounds are very palatably palatable and nutritious and are constantly used used as food butter so prepared will last for years perfectly good without any particular precaution being taken aken to keep it from the air or without the slightest addition of salt mass Plough ploughman maia maim |