Butter (To Cure). Take two quarts of the best common salt, one ounce of sugar, and one ounce of common saltpetre; take one ounce of this composition for one pound of butter, work it well into the mass, and close it up for use. The butter cured with this mixture appears of a rich and marrowy consistence and fine colour, and never acquires a brittle hardness nor tastes salty. ]Dr. Anderson says : "I have eaten butter cured with the above composition that has been kept for three years, and it was as sweet as at first." It must be noted, however, that butter thus cured requires to stand three weeks or a month before it is used.
If it is sooner opened, the salts are not sufficiently blended with it, and sometimes the coolness of the nitre will be perceived, which totally disappears afterwards.