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" A little salt may be then strewed over the whole, and the cover be firmly fixed down to rematn close shut till it be opened for use. If all this be carefully done, the butter may be kept perfectly sound in this climate for many years. How many years I... "
Recreations in Agriculture, Natural-history, Arts, and Miscellaneous Literature - الصفحة 59
بواسطة James Anderson - 1803
عرض كامل - لمحة عن هذا الكتاب

Georgical Essays, المجلد 3

Alexander Hunter - 1803
...carefully done, the butter may be kept perfectly sound in this climate for many years. How many years 1 cannot tell ; but I have seen it two years old, and...with common salt only, would not imagine it had got one-fourth part of the salt, that wquld be nccefsary to preserve it*. * But after this butler has been...

Essays on the Management of the Dairy: Including the Modern Practice of the ...

Josiah Twamley - 1816 - عدد الصفحات: 178
...little salt may then be strewed over the whole, and the cover be firmly fixed down. Butter thus cured, does not taste well till it has stood at least a fortnight after it has been salted ; but after that period, it acquires a rich marrowy taste, aud will continue perfectly...

A Dictionary of Chemistry: On the Basis of Mr. Nicholson's, in ..., المجلد 1

Andrew Ure - 1821 - عدد الصفحات: 14
...prepared is to be pressed tight into the vessel prepared for it, so as to leave no vacuities. This butter does not taste well, till it has stood at least a fortnight; it then has a rieh marrowy flavour, that no other butter ever acquires; and with proper care may be...

Encyclopaedia Britannica: Or, A Dictionary of Arts, Sciences, and ...

1824
...One ounce of this mixture is sufficient for a pound of butter. He says that butter cured in this way does not taste well till it has stood at least a fortnight after being salted, but after that period it has a rich FOOD. reservation ; : i ,-, uy taste, that no other butter ever acquires, ' '°°"' and...

Supplement to the Fourth, Fifth, and Sixth Editions

1824
...One ounce of this mixture is sufficient for a pound of butter. He says that butter cured in this way does not taste well till it has stood at least a fortnight after being salted, but after that period it has a rich reïervuiion marrowy taste, that no other butter ever acquires, 001 ' and tastes so little...

A Dictionary of Chemistry and Mineralogy: With Their Applications

Andrew Ure - 1831 - عدد الصفحات: 844
...prepared is to be pressed tight into the vessel prepared for it, so as to leave no vacuities. This butter does not taste well, till it has stood at least a fortnight: it then has a rich marrow flavour, that no other butter ever acquires; and with proper care may be...

The American Farmer's Instructor, Or Practical Agriculturist: Comprehending ...

Francis S. Wiggins - 1840 - عدد الصفحات: 504
...air. A little salt may be then strewed over the whole, and the cover be firmly fixed down to rematn close shut till it be opened for use. If all this...other butter ever acquires; and it tastes so little of salt, that a person who had been accustomed to eat butter cured with common salt only, would not...




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