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Curing rancid butter.

--A correspondent of the Rural Register gives the following recipe for curing rancid butter:

For 100 lbs. rancid butter, take 2 lbs. fine white powdered sugar, 2 ounces salt petre flue ly pulverized, and as much fine dairy salt as you wish to add to the butter to make it to your taste. The butter has to be thoroughly washed in cold water before working in the above ingredients. The amount used should be in proportion to the strongness of the butter.

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