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To Preserve or Cure Butter

Melt the butter in well glazed earthen pans, at a heat not exceeding 180° Fahr. in a water bath, and keep it heated, skimming it from time to time, until the butter becomes quite transparent, then pour off the clear into another vessel, and cool it as quickly as possible by surrounding it with cold water or ice.

The above is the method of preserving butter 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 plan received the approval of Thenard, as well 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.