. . .a> A SMALL BUTTER-WORKER. MILK-STRAINER FOR USE WITH MUSLIN. DOUBLE PAN FOR DEVONSHIRE CREAM-RAISING.

To pot Butter.—The great secret in potting butter so that it will keep is to extract from it every drop of superfluous milk. This should be done either by working the butter thoroughly with a pair of the wooden “hands,” or spatulas, used in all good dairies instead of the human hand, or by immersing the butter in hot water. In the latter case the milk will fall to the bottom, leaving the butter floating on the surface of the water. The butter should be packed in layers in an earthenware jar or crock, a[15] little salt being sprinkled upon each layer. If this process is carefully carried out the butter will keep well. Another method is to make a pickle by pouring a quart of boiling water upon two pounds of salt, two ounces of loaf sugar, and one ounce of saltpetre. Let this stand till perfectly cold. Then put the but. . . Read More