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To Improve Strong Butter

. ticable; it consists in beating the butter in a sufficient quantity of water, in which put 25 to 30 drops chloride of lime to 2 pounds of by surrounding it with cold water or ice.

The above is the method of preserving butter in it for 1 employed by the Tartars who supply the Constantinople market, and in this state it may be preserved perfectly fresh for 6 months, if kept in a close vessel and a cool place. This are in contact with the water, it may be left and washed in fresh water. The chloride of 1 or 2 hours, afterwards withdrawn, lime, having nothing injurious in it, can with safety be augmented; but it will generally be found that 12 to 14 drops to a pound of butter plan received the approval of Thenard, as well are sufficient. Butter, the taste and odor of as Mr. Eaton; the latter states that butter melted by the Tartar method, and then salted by ours, will keep good and fine-tasted for 2 years. Any of the following methods of salting may be adopted. which were insupportable, has been sweetened by this simple means. We have tried the above receipt, and find that the chloride removes the rancid taste of the butter, making enough for table use. it suitable for cooking, but scarcely purified