BRINE FOR BUTTER

Three poimds of salt, six quarts of water, one pound of salt- petre, one pound and a half of loaf sugar. Mix aU the ingre- dients and pour the water on them while boiling ; let it settle and cool; then strain through a coarse, thick cloth, to remove impurities. Wrap each roU of butter in a separate cloth, put into a jar, and pour over it this brine when entirely cold. — Mrs. A. Tumey, Jr.