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Classic
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page 176
of ground alum salt,--and after they are packed, put on a weight to keep them
down. If herring are well cured, they will be good at the end of two years.
To Put up Herring,
According to the Harford Mode.
First put the herring into the brine left from curing bacon; or, if you have
none of that description, make a brine that will bear an egg, and let them
remain in it thirty or forty hours; then, if for pickled herring, change them
into new brine, which must also bear an egg, and head them up to keep. If for
red herring, hang them up, and smoke them thoroughly. A little saltpetre, added
to the brine, is an improvement. It is better to take out the roe.
BUTTER, CHEESE, COFFEE, TEA.
Butter.
IT is of the first importance that every thing connected with milk and butter
should be kept clean; if the milk acquires an unpleasant taste, it communicates
it to the butter. Tin pans are best to keep milk in, and they should be painted
on the outside to keep them from rusting when they are put in water.
In summer, milk should be kept as cool as possible; before it is strained, the
pans and strainer should be rinsed with cold water, and the milk not covered
until it is cold; as soon as the cream rises sufficiently, it should be skimmed,
and put in a large tin bucket with
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