To two quarts of water, put one of clean fine salt, a pound of loaf or crushed sugar, and a teaspoonful of saltpetre. "When it has stood an hour, in order that the salt and sugar may dissolve, strain it through a flannel bag, and pour it over the butter.

Less salt may be enough. The object is to have as much as the water will take up.

How To Keep Butter Sweet A Year

Take care that the butter is made in the best manner, and the buttermilk entirely worked out of it. Lay it in a white-oak firkin. Make a strong brine of salt and water, and put it into another and larger firkin, and set the one containing the butter into the one in which the brine is. Let the brine come up very near to the top of the butter firkin. Lay on the top of the butter a white bag with fine salt in it, cover it close, and then put on the cover of the outside firkin.