yer that
is not covered with the brine. To make it eat like fresh butter, dip
each piece into water when it is cut out of the jar; or work it over
again in fresh buttermilk or milk, and make it into shapes like fresh
butter. It will eat much better with toast, than most of the fresh
butter that is made in winter. It is a false idea, that butter, to be
preserved for winter use, requires a greater quantity of salt:
experience has proved the contrary. Butter salted in the common way, and
put in pots with brine over the top, retains its flavour, and is better
preserved than by an additional quantity of salt. One more observation
on the preservation of butter is necessary. It is universally allowed
that cleanliness is indispensible, but it is not generally suspected,
that butter from being made in vessels or troughs lined with lead, or in
glazed earthenware pans, which glaze is principally composed of lead, is
too apt to be contaminated by particles of that deleterious metal. If
the butter is in the least degree rancid, this can hardly fail to take
place, and it cannot be doubted, that during the decomposition of the
salts, the glazing is acted on. It is better therefore to use tinned
vessels for mixing the preservative with the butter, and to pack it
either in wooden vessels, or in jars of the Vauxhall ware, which being
vitrified throughout, do not require an inside glazing.

SAMPHIRE. This should be boiled in plenty of water, with a good deal of
salt in it. Put it in when the water boils, and let it boil till quite
tender. Serve it up with melted butter.

SANDWICHES. Properly prepared, these form an elegant and convenient
luncheon; but they have got much out of fashion, from the bad manner in
which they are commonly made. They have consisted of any offal or odd
ends, that cannot be sent to table in any other form, merely laid
between slices of bread and butter. Whatever kind of meat is used
however, it must be carefully trimmed from every bit of skin and
gristle, and nothing introduced but what is relishing and acceptable.
Sandwiches may be made of any of the following materials. Cold meat,
poultry, potted meat, potted shrimps or lobsters, potted cheese; grated
ham, beef, or tongue; anchovy, sausages, cold pork; hard eggs, pounded
with a little butter and cheese; forcemeats, and curry powder. Mustard,
pepper, and salt, are to be added, as occasion requires.

SAVOURY BEEF. The tongue side of a round of beef is best