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BUTTER, SALTED (Scottish method)

Put the butter into a tub of clean water, press it thoroughly with the hand or a broad butter-beater until the water is entirely removed. Lay it out on a board and sprinkle it with salt, an ounce to every three pounds of butter. Work and beat it well. Then make a brine strong enough to float an egg; add two ounces of loaf sugar, and boil it; when quite cold, put some of this prepared pickle to the butter, and press and squeeze off the water. If it does not come off clear, repeat the washing in fresh pickle. The kit or tub for storing is filled up within two inches of the top with butter, the pickle thrown on it, and a clean linen cloth over all. The lid of the kit must then be well secured.