[Illustration: Fig. 97.--The Manufacture of Oil, drawn and engraved by J.
Amman in the Sixteenth Century.]
It is not known when butter was first salted in order to preserve it or to
send it to distant places; but this process, which is so simple and so
natural, dates, no doubt, from very ancient times; it was particularly
practised by the Normans and Bretons, who enclosed the butter in large
earthenware jars, for in the statutes which were given to the fruiterers
of Paris in 1412, mention is made of salt butter in earthenware jars.
Lorraine only exported butter in such jars. The fresh butter most in
request for the table in Paris, was that made at Vanvres, which in the
month of May the people ate every morning mixed with garlic.
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