and kept in a dry place, will remain good for some time. It is
also an agreeable substitute when oysters are out of season, and is a
valuable addition to the list of fish sauces. It is equally good with
boiled fowl, or rump steak; and sprinkled on bread and butter, it makes
a very good sandwich.

PRESERVED WALNUTS. Put the walnuts into cold water, let them boil five
minutes, strain off the water, and change it three times. Dry the nuts
in a cloth, and weigh them; to every pound of nuts allow a pound of
sugar, and stick a clove in each. Put them into a jar with some rose
vinegar; boil up a syrup, with a pint of water and half a pound of
sugar, and pour over them. Let them stand three or four days, and boil
up the syrup again. Repeat this three times, and at last give the
walnuts a good scald, and let them remain in the syrup.

PRESERVATION OF BUTTER. Butter, as it is generally cured, does not keep
well for any length of time, without spoiling or becoming rancid. The
following method of preserving butter, supposing it to have been
previously well made, is recommended as the best at present known.
Reduce separately to fine powder in a dry mortar, two pounds of the
whitest common salt, one pound of saltpetre, and one pound of lump
sugar. Sift these ingredients one above another, on two sheets of paper
joined together, and then mix them well with the hands, or with a
spatula. Preserve the whole in a covered jar, placed in a dry situation.
When required to be used, one ounce of this composition is to be
proportioned to every pound of butter, and the whole is to be well
worked into the mass: the butter is then to be packed in casks in the
usual way. Butter cured with this mixture will be of a rich marrowy
consistence, and will never acquire that brittle hardness so common to
salt butter. It has been known to keep for three years, as sweet as it
was at first; but it must be observed, that butter thus cured requires
to stand at least three weeks or a month before it is used. If it be
opened sooner, the salts are not sufficiently blended with it, and
sometimes the coolness of the nitre will then be perceived, which
totally disappears afterwards. Cleanliness in this article is
indispensable, but it is not generally suspected, that butter made or
kept in vessels or troughs lined with lead, or put into glazed
earthenware pans, is too apt to be contaminated with particles of that
deleterious metal. If the butter is in the least