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Butter, to Preserve, Without Salt

Dissolve the butter very gently in a clean pan over the fire. All the watery particles will evaporate, and the curd--which is the cause of the butter becoming rancid--will fall to the bottom. It should not boil. Pour the butter into a clean vessel, keeping out the sediment, and excluding the air by means of a bladder tied over the top. When cool it resembles lard. It will also lose some of its flavour, but it is superior to salt butter for culinary uses, and especially for pastry.