The following receipt is from "The Housewife's Manual," a work said to have been prepared by Sir Walter Scott.

Having washed and beaten the butter free of buttermilk, work it quickly up, allowing a scanty half ounce of fine salt to the pound. Let the butter lie for twenty-four hours, or more; then, for every pound, allow a half ounce of the following mixture:- Take four ounces of salt, two of loaf sugar, and a quarter of an ounce of saltpetre. Beat them all well together, and work the mixture thoroughly into the butter; then pack it down in jars or tubs. Instead of strewing a layer of salt on the top of the butter, which makes the first slice unfit for use, place a layer of the above mixture in folds of thin muslin, stitch it loosely, and lay this neatly over the top, which will effectually preserve it.

How To Freshen Salt Butter

Churn it anew in sweet milk, a quart to the pound. The butter will gain in weight.

How To Improve Rancid Butter

Wash it, melt it gradually, skim it, and put to it a slice of charred or hard toasted bread, or some bits of charcoal.