384. _To extract Rancidity from Butter._

Take a small quantity, that is wanted for immediate use. For a pound of

the butter, dissolve a couple of tea-spoonsful of saleratus in a quart

of boiling water, put in the butter, mix it well with the saleratus

water, and let it remain till cold, then take it off carefully, and work

a tea-spoonful of salt into it. Butter treated in this manner answers

very well to use in cooking.