| Show preserving BUT BUTTER the farmers of unda aberdeen county scotland adopt the following in 1 method of cirin curin curing t their butter which has obtained for it great superiority take two quarts of the best beat common salt one ounce of sugar and one ounce of salt petre take one ounce of this composition for one pound of butter work it well wel wellinnto into linto the mass and close it for use cured in this way the butter acquires a rich and marrowy consistence never attains a brittle hardness nor tastes salty but it should stand three weeks or a month before it is used dr anderson says 1 I have ate butter cured with the above composition that had been kept three years and it was as sweet as at first |
