Butter is sweetest in September and June; because food is
then plenty, and not rendered bitter by frost. Pack your butter in a
clean, scalded firkin, cover it with strong brine, and spread a cloth
all over the top, and it will keep good until the Jews get into Grand
Isle. If you happen to have a bit of salt-petre, dissolve it with
the brine. Dairy-women say that butter comes more easily, and has a
peculiar hardness and sweetness, if the cream is scalded and strained
before it is used. The cream should stand down cellar over night,
after being scalded, that it may get perfectly cold.
Suet and lard keep better in tin than in earthen.
Suet keeps good all the year round, if chopped and packed down in a
stone jar, covered with molasses.
Pick suet free from veins and skin, melt it in water before a moderate
fire, let it cool till it forms into a hard cake, then wipe it dry,
and put it in clean paper in linen bags.
Preserve the backs of old letters to write upon. If you have children
who are learning to write, buy coarse white paper by the quantity, and
keep it locked up, ready to be made into writing books.
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