Butter used for frying, or so-called Russian butter, is processed as follows. Place 10 lbs of Finnish butter in a large, tinned saucepan, pour in 3¼ garnets, or about 40 glasses, water, and set over a low fire. Stir until the butter completely melts, remove the saucepan from the stove, and set in a cold place. When the butter has hardened, make a small hole at the side of the pan, piercing through to the bottom of the fat and pour off any water. Cover with fresh water and remelt the butter. Repeat 3 or 4 times until the water residue is completely clear. Then salt the butter as indicated above with very fine salt and pack into jugs or vats. Cover the butter with a cloth, fill the vessel with very salty water, and store in a cold, dry place. Butter prepared in this manner will not spoil for 3–4 years.