“It was nearly six o'clock when these repairs were completed, and the party sat down to dinner, for, except a lunch of cold roast duck, they had eaten nothing since morning. The salt water, concentrated by freezing in the Russian manner, and left to boil down the night before, had produced about two pounds of good salt; and Peter, taking his knife, soon made a neat tub, like a miniature butter firkin, in which to preserve it.”
A cook of roughly the same moment, setting down the same dish.
1633. In large families, where salt butter is purchased a tub at a time, the first thing to be done is to turn the whole of the butter out, and, with a clean knife, to scrape the outside; the tub should then be wiped with a clean cloth, and sprinkled all round with salt, the butter replaced, and the lid kept on to exclude the air. It is necessary to take these precautions, as sometimes a want of proper cleanliness in the dairymaid causes the outside of the butter to become rancid, and if the scraping be neglected, the whole mass would soon become spoiled. To choose salt butter, plunge a knife into it, and if, when drawn out, the blade smells rancid or unpleasant, the butter is bad. The layers in tubs will vary greatly, the butter being made at different times; so, to try if the whole tub be good, the cask should be unhooped, and the butter tried between the staves.
Sources: The passage is from Charles Winslow Hall, Adrift in the Ice-Fields, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, amphora stamp.