BURNS FROM VITRIOL OR OTHER ACIDS.— Sponge the part as quickly as possible with lime-water, whiting and water, car- bonate of soda and water, or chalk and water. If nothing else be handy use old mortar mixed with water. Then apply a mixture of chalk and oil. BURNS, Plaster for. — Mix sufficient linseed oil with common whiting to form a piaster, and apply to the injured part. The pain will subside and a skin will speedily form. BUTTER (MELTED), French Method of Making. — Put into a saucepan a quarter of a pound of fresh butter, a spoonful of flour, a pinch of salt, half a gill of water, half a spoonful of white vinegar, and a little grated nutmeg. Set it over the fire to thicken, but do not let it boil, as it might taste of the flour. BUTTER (MELTED), To Make. — Beat up two ounces of butter and a dessert-spoonful of flour with two tablespoonfuls of milk and a little pepper and salt. When thoroughly mixed add two tablespoonfuls of water (or a dessert-spoonful of vinegar, according to the purpose for which it is required), set it on the fire, and stir till it is as thick as good cream. It should not be allowed to boil. BUTTER (RANCID), To Sweeten.— Dissolve a little lime in water. Take some of the water off when clear, wash the butter in it and then wash it again in clear water. It may likewise be restored by melting it in a bath of water, with some coarsely-powdered animal charcoal (which has been thoroughly sifted from dust), and afterwards straining it through a flannel 5 26 Perhaps the most effectual way of rendering it sweet is by washing it first in new milk and afterwards in spring water, as the butyric acid which causes the rancidity is freely soluble in fresh milk. BUTTER (SALT), To Freshen. — Salt butter may be made fresh by churning it with new milk, in the proportion of a quart of milk to a pound of butter✪ Butter (To Freshen). BUTTER, To Clarify. — Put the butter into a stew-pan and stand it by the side of a clear fire till the scum✪ Butter (To Clarify) rises to the top and the milk settles at the bottom, then carefully remove all the scum with a spoon ; when clear it is fit for use. BUTTER, To Preserve. — Experiments have proved that it is the quantity of milk which is left in the butter that goes bad, therefore if this is extracted the butter does not become rancid. The milk may be effectu- ally extracted by placing the butter on a dish and immersing it in hot water. As it dissolves the milk falls to the bottom, while the pure butter floats on the top. Pour off the butter, and after it has set add a little salt✪ Butter (To Preserve). It will then keep good for an indefinite period. BUTTER, To Preserve, in Summer. — Pour a quart of boiling water on to two pounds of salt, one ounce of saltpetre, and two ounces of loaf sugar✪ Butter (To Preserve, in Summer). Let it stand till cold, strain, and put the butter into the clear pickle. By this means it may be kept sweet and firm through the hottest months of the year.

AI-modernized reading of the original text

BURNS FROM VITRIOL OR OTHER ACIDS.— Sponge the part as quickly as possible with lime-water, whiting and water, carbonate of soda and water, or chalk and water. If nothing else be handy use old mortar mixed with water. Then apply a mixture of chalk and oil. BURNS, Plaster for. — Mix sufficient linseed oil with common whiting to form a piaster, and apply to the injured part. The pain will subside and a skin will speedily form. BUTTER (MELTED), French Method of Making. — Put into a saucepan a quarter of a pound of fresh butter, a spoonful of flour, a pinch of salt, half a gill of water, half a spoonful of white vinegar, and a little grated nutmeg. Set it over the fire to thicken, but do not let it boil, as it might taste of the flour. BUTTER (MELTED), To Make. — Beat up two ounces of butter and a dessert-spoonful of flour with two tablespoonfuls of milk and a little pepper and salt. When thoroughly mixed add two tablespoonfuls of water (or a dessert-spoonful of vinegar, according to the purpose for which it is required), set it on the fire, and stir till it is as thick as good cream. It should not be allowed to boil. BUTTER (RANCID), To Sweeten.— Dissolve a little lime in water. Take some of the water off when clear, wash the butter in it and then wash it again in clear water. It may likewise be restored by melting it in a bath of water, with some coarsely-powdered animal charcoal (which has been thoroughly sifted from dust), and afterwards straining it through a flannel. Perhaps the most effectual way of rendering it sweet is by washing it first in new milk and afterwards in spring water, as the butyric acid which causes the rancidity is freely soluble in fresh milk. BUTTER (SALT), To Freshen. — Salt butter may be made fresh by churning it with new milk, in the proportion of a quart of milk to a pound of butter. BUTTER, To Clarify. — Put the butter into a stew-pan and stand it by the side of a clear fire till the scum rises to the top and the milk settles at the bottom, then carefully remove all the scum with a spoon ; when clear it is fit for use. BUTTER, To Preserve. — Experiments have proved that it is the quantity of milk which is left in the butter that goes bad, therefore if this is extracted the butter does not become rancid. The milk may be effectually extracted by placing the butter on a dish and immersing it in hot water. As it dissolves the milk falls to the bottom, while the pure butter floats on the top. Pour off the butter, and after it has set add a little salt. It will then keep good for an indefinite period. BUTTER, To Preserve, in Summer. — Pour a quart of boiling water on to two pounds of salt, one ounce of saltpetre, and two ounces of loaf sugar. Let it stand till cold, strain, and put the butter into the clear pickle. By this means it may be kept sweet and firm through the hottest months of the year.

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Butter (To Freshen)Butter (To Clarify)Butter (To Preserve)Butter (To Preserve, in Summer)

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