When butter has too much salt in it, put to each pound of it a quart of
fresh milk, and churn it an hour; then treat it like fresh butter,
working in the usual quantity of salt. A little white sugar worked in,
improves it. This is said to be equal to fresh butter. Salt may be taken
out of a small quantity of fresh butter, by working it over, in clear
fresh water, changing the water a number of times.