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BUTTER, another Mode of Preserving. — Pour a pint of boiling water on one pound of common salt ; add half an ounce of saltpetre, one ounce of lump sugar. Let it stand till cold. Pour it off clear of sediment and put the butter into it This pickle will keep butter firm and sweet during the hottest weather. BUTTER, to Choose. — Put a knife into the butter if salt, and smell it when drawn out ; if there is any thing rancid or unpleasant, it is bad. Being made at different times, the layers in casks will vary greatly, and you will not easily come at the goodness but by unhooping the cask, and trying it between the staves. Fresh butter ought to smell like a nosegay, and be of an equal colour all through ; if sour, it has not been washed enough ; if veiny and open, it has been mixed with an inferior sort. BUTTER and PARSLEY.— Wash the parsley ; boil it in a bunch till soft, shred fine, and mix it with melted butter. BUTTERMILK.— If made of sweet cream, it is a delicious and most wholesome food. Those who can relish sour butter-milk find it still more light, and it is reckoned more beneficial in consumptive cases. Butter-milk, if not very sour, is also as good as cream to eat with fruit, if sweetened with white sugar, and mixed with a very little milk.- 1 It likewise does equally for cakes and rice puddings, and of course it is economical to chum before the cream is too stale for any thing but to feed pigs. BUTTERED EGGS. — Beat four or five eggs, yolk and white to- BUT CAK gether, put a quarter of a pound of butter in a basin, and then put that in boiling water, stir it till melted, then pour the butter and the eggs into a saucepan ; keep a basin in your hand, just hold the sauce-pan in the other over a slow part of the fire, shaking it one way, as it begins to warm ; pour it into a basin, and back, then hold it again over the fire, stirring it constantly in the sauce-pan, and [touting it into the basin, more perfectly to mix the egg and butter, until they shall be hot without boiling. Serve on toasted bread ; or in a basin, to eat with salt-fish, or red herrings. BUTTERED ROLLS, or RUSKS. — Take one pound of bread paste, four ounces of butter, roll it in the paste, bake them on tins, long or round, in a hot oven. — The above is recommended for sick people. BUTTERNUT. — See Robinson's Herbal. It is an American plant, and makes a very easy purge, causing no pain or irritation. As a regular purgative, it is valuable; for it does not leave the bowels with a tendency to be constipated. It is administered in the form of an extract, in doses from fifteen to thirty grains. — Can be obtained of the Medical Botanists. CABBAGE, to Boil.— Cut off the outside leaves, then cut it in quarters ; pick it well, and wash it clean ; boil it in a large quantity of water, with plenty of salt in it ; when it is tender and a fine light green, lay it on a sieve to drain, but do not squeeze it, if you do, it will take off the flavour ; have ready some very rich melted butter, or chop it with cold butter. — Greens must be boiled the same way. Strong vegetables, like turnips and cabbage, &c., require much water.