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236
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
oiF,
and
churn
agaii%
adding
a
little
salt
and
sugar.
A
small quantity
can
be
tried
and
approved
before
doing
a
larger
one.
The
water
should
be
merely
hot
enough
to
melt
the
butter
—
or
it
will
become
oily.
No.
513.
How
to
cure
Butter
that
loill
keep
for
Years.
Take
2
parts
good
common
salt,
1
part
sugar,
and
1
part
saltpetre
;
beat
them
up
and
blend
tho
whole
together.
Take
1
ounce
of
this
composition
for
every
pound
of
butter;
work
it
well
into
the
mass,
and
close
it
up
for
use.
Butter
cured
in
this
^^ay
appears
of a
rich,
marrowy
consistence
and
fine
colour,
and
never
acquires
a
brittle
hardness
nor
tastes
salt.
It
will
likewise
keep
good
3
years,
—
only
observing
that
it
must
stand
3
weeks
or a
month
before
it
is
used.
It
ought
to
be
packed
in
wooden
vessels,
or
in
jars
vitrified
throughout,
which
do
not
require
glazing,
because
during
the
decom-
position
of
the
salts
they
corrode
the
glazing,
and
the
butter
becomes
rancid.
No.
514.
Hoio
to
preserve
Eggs.
No.
1.
Apply
with
a
brush
a
solution
of
gum-arabic
to
the
shells,
or
immerse
the
eggs
therein;
let
them
dry,
and
afterward
pack
them
in
dry
charcoal-dust.
This
prevents
their
being
affected
by
any
alternations
of
temperature.