then pan with a cover. Nice cool butter will then be had
in the hottest weather. It requires more working in hot than in cold
weather; but care should be taken at all times not to leave a particle
of buttermilk, or a sour taste, as is too often done.--TO PRESERVE
BUTTER, take two parts of the best common salt, one part of fine
loaf-sugar, and one of saltpetre; beat them well together. To sixteen
ounces of butter, thoroughly cleansed from the milk, add one ounce of
this mixture: work it well, and pot down the butter when it becomes firm
and cold. Butter thus preserved is the better for keeping, and should
not be used under a month. This article should be kept from the air, and
is best in pots of well-glazed ware, that will hold from ten to fourteen
pounds each. Put some salt on the top; and when that is turned to brine,
if not enough to cover the butter entirely, add some strong salt and
water. It then requires only to be covered from the dust, and will be
good for winter use.--IN PURCHASING BUTTER at market, recollect that if
fresh, it ought to smell like a nosegay, and be of an equal colour
throughout. If sour in smell, it has not been sufficiently washed: if
veiny and open, it is probably mixed with stale butter, or some of an
inferior quality. To ascertain the quality of salt butter, put a knife
into it, and smell it when drawn out: if there is any thing rancid or
unpleasant, the butter is bad. Salt butter being made at different
times, the layers in casks will greatly vary; and it is not easy to
ascertain its quality, except by unhooping the cask, and trying it
between the staves.

BUTTER DISH. Roll butter in different forms, like a cake or a pine, and
mark it with a tea-spoon. Or roll it in crimping rollers, work it
through a cullender, or scoop it with a tea-spoon; mix it with grated
beef, tongue, or anchovies. Garnish with a wreath of curled parsley, and
it will serve as a little dish.

BUTTERMILK, if made of sweet cream, is a delicious and very wholesome
article of food. Those who can relish sour buttermilk, will find it
still more light, and it is reckoned very beneficial in consumptive
cases. If not very sour, it is also as good as cream to eat with fruit;
but it should be sweetened with white sugar, and mixed with a very
little milk. It does equally well for cakes and rice puddings, and of
course it is economical to churn before the cream is too stale for any
thing but to feed pigs.--The celebrated Dr. B