Curing Butter

Melt the fresh butter in a glazed stoneware vessel, and heat it to 180 Fah. - The stone-ware vessel should be placed in a metal vessel containing the warm ■water. The butter is maiutained at this temperature as long as any froth eomes to the surfaoe, and it must be sldinined until it becomes quite ck, r. It is then strained through a course flannel cloth, whioh will separate any of the cheesy partióles that may remain in it. It is then poured into a clean stone-ware vessel and eooled as quickly as possible, by surrounding it with cold water or ice. - This is the method employed by the Tártara for preserving butter. They supply the inarket of Constantiuoplu with it, and it is statod that it will remain perfectly fresh in a cool situation for six inonths. Butter so treated, aud then saltea, will preserve its fiue taste for two ears when kopt in a cool situation. The chief cause of butter becoming rancid is due to tho cheesy partióles left m its curing. These may be all removed by meltiog the butter, but care must be exercised so as not to raise tho temperature above 180 or the flavor of the butter will be injured