An Irish Receipt To Salt Butter

To one pound of common salt add one pound of saltpetre and a quarter of a pound of white sugar; pound all these together, and mix them well, and to every pound of butter allow one ounce of this mixture; make it fresh as you want it, observing to be very careful always to keep the same proportions, and to mix the ingredients thoroughly. The butter should stand for a month before you use it.

How To Purify Salt For Making Salt Butter

To one gallon of sweet whey add fifty-six pounds of salt dissolved in warm water; set this on to boil; when it begins boiling, keep constantly skimming it; after no more scum appears, boil it down, decreasing the fire towards the end that it may boil very slowly, and the salt fall to the bottom in large crystals, when it is to be raked out; continue this till only about two quarts of liquid are left, which may be saved for the next refining. To prove if the salt is pure, add about half a teaspoonful of hartshorn to some of it. If the mixture becomes turbid, it is still impure; if it remains clear, it is all right.

How To Salt Butter

Take sixteen ounces of this purified salt, four ounces of white sugar, and an ounce of saltpetre; pound and mix well together. The proportion of this to be mixed with the butter is one ounce to the pound.

How To Make Salt Butter Fresh

To every pound of butter allow one quart of new milk; churn them well together, and in about an hour take out the butter, and treat it exactly as fresh butter, making it up in water, and adding the usual quantity of salt. The butter gains in weight about three ounces to the pound, and is as good as fresh.

Milk-And-Water Cheese

To every three parts of milk, fresh from the cow, take one of water; make the water hot enough to warm the milk sufficiently for the rennet; but the colder curd is made the better, the whey runs from it quicker and purer; the water keeps in all the richness of the milk. When the curd is formed, break it as little as possible; salt it on the outside; change the cheese-cloth round it three times a day; put it for two days in the press, but with little weight on it; then lay it to ripen on vine or nettle leaves, turning it night and morning for ten days or a fortnight, when it will be fit for use. It will' not keep many weeks, but is an excellent cheese, and very rich,

A Scotch Cheese

To four Scotch pints of milk, new from the cow, add one Scotch pint of cream; put to this only just enough rennet to make a curd that will break well; press it, and treat it as usual. If made in summer, it is fit to eat by winter. It is an admirable cheese, similar to a Bath cheese.

An Excellent Cheese

One-half butter milk, one-half sweet milk; the one fresh from the churn, the other hot from the cow. To be kept about a twelvemonth, when it will be of a fine green mould, and eat like Stilton.

A Round Cheese

Take twenty pints of sweet milk, fresh from the cow; add to it two pints of cream, and to the whole a gill of rennet; when the whey is taken off, put half a pound of salt among the curd; tie it up in a cloth, and hang it to drip, changing the cloth every day for eight days; after which put it into a vat, and press it.