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Classic
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page 9
preferred, as the sides are frequently distasted by the wood of the firkin -
altho' oak are used for years. New pine tubs are ruinous to the butter. To have
sweet butter in dog days, and thro' the vegetable seasons, send stone pots to
honest, neat, and trusty dairy people, and procure it pack'd down in May, and
let them be brought in, in the night, or cool rainy morning, covered with a
clean cloth wet in cold water, and partake of no heat from the horse, and set
the pots in the coldest part of your cellar, or in the ice-house. Some say that
May butter thus preserved, will go into the winter use, better than fall made
butter.
Cheese -- The red smooth moist coated, and tight pressed, square edged Cheese,
are better than white coat, hard rinded, or bilged; the inside should be yellow
and flavored to your taste. Old shelves which have only been wiped down for
years are preferable to scoured and washed shelves. Deceits are used by
salt-petreing the out side, or colouring with hemlock, cocumberries, or safron,
infused into the milk; the taste of either supercedes every possible evasion.
Eggs -- Clear, thin shell'd, longest oval and sharp ends are best; to ascertain
whether new or stale - hold to the light, if the white is clear, the yolk
regularly in the centre they are good - but if otherwise they are stale. The
best possible method of ascertaining, is to put them into water, if they lie on
their bilge, they are good and fresh - if they bob up on end they are stale, and
if they rise they are addled, proved, and of no use.
We proceed to ROOTS and VEGETABLES - and the best cook cannot alter the first
quality, they must be good, or the cook will be disappointed.
Potatoes, take rank for universal use, profit and
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