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Classic
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page 180
may be more effectually cleared of the butter-milk in a few minutes, than in the
old way in an hour. By doing it quickly, it does not get soft and oily in hot
weather.
A Pickle for Butter.
To three gallons of water, add four and a half pounds of good brown sugar, one
and a half ounces of saltpetre, one ounce of salæratus; put them into an iron
pot, and let them come to a boil; take off the scum; when cold it is ready for
use; the butter should be salted in the usual way, and well worked; then made
into rolls of two or three pounds each; have little bags of coarse muslin, tie
each roll in a bag and put them in a large stone jar or clean firkin; when the
pickle is entirely cold, pour it over, and put a plate on the top with a weight
on it to keep the butter under; tie it up close and keep it in a cold place;
when a roll is wanted, take it out of the bag, and slice it off for table use.
It should be put on little plates, and each covered with a saucer, to exclude
the air. If the butter is good when put up in the fall, it will keep till you
can get grass butter, in the spring. The jars for this purpose should not have
been previously used for pickles.
Cheese.
Persons living in the country sometimes have more milk than they can use, of
which cheese may be made. Put four gallons of new milk in a clean tub that is
kept for the purpose; skim your night's milk, and put two gallons of it over the
fire; when it is near boiling, put it in the tub with the new milk, and the rest
of the night's milk; it should be rather more than milk warm, if it is too warm
the cheese will have a strong taste. The day before you make cheese, put a piece
of rennet
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