Procure as much country or Western butter as desired, you may get
several pounds of it when it is cheap during the summer; or any butter
unfit for table use may be made sweet and good for cooking purposes and
will last for months, if prepared in the following manner: Place the
butter in a deep, iron kettle, filling only half full to prevent boiling
over. Set it on the fire where it will simmer slowly for several hours.
Watch carefully that it does not boil over. Do not stir it, but from
time to time skim it. When perfectly clear, and all the salt and
sediment has settled at the bottom, the butter is done. Set aside a few
minutes, then strain into stone jars through a fine sieve, and when cold
tie up tightly with paper and cloth. Keep in a cool, dry place.