ontain, rub them well with salt, and hang them up
to dry. When to be used, break off some bits of the skin, and pour on
some boiling water. In eight or nine hours the liquor may be used as
other rennet.

CURING BUTTER. It is well known, that butter as it is generally cured,
does not keep for any length of time, without spoiling or becoming
rancid. The butter with which London is supplied, may be seen at every
cheesemonger's in the greatest variety of colour and quality; and it is
too often the case, that even the worst butter is compounded with better
sorts, in order to procure a sale. These practices ought to be
discountenanced, and no butter permitted to be sold but such as is of
the best quality when fresh, and well cured when salted, as there is
hardly any article more capable of exciting disgust than bad butter. To
remedy this evil, the following process is recommended, in preparing
butter for the firkin. 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 upon 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 may then be put into pots or casks in
the usual way. The above method is practised in many parts of Scotland,
and is found to preserve the butter much better than by using common
salt alone. Any housekeeper can make the experiment, by proportioning
the ingredients to the quantity of butter; and the difference between
the two will readily be perceived. Butter cured with this mixture
appears of a rich marrowy consistency and fine colour, and never
acquires a brittle hardness, nor tastes salt, as the other is apt to do.
It should be allowed to stand three weeks or a month before it is used,
and will keep for two or three years, without sustaining the slightest
injury. Butter 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. It is
better therefore to use tinned vessels for mixing the preservative with
the butter, and to pack it either in wooden casks, or in jars of the
Vauxhall