stark wrote:

> In article >, this one
> > wrote:
>=20
> Is the butter contact with water messy is a butter bell? Does the
> butter boat insulate and seal the butter as well as a butter bell?

How does putting it in a crock with or without water make for any=20
better "insulation" than just covering it? Why fool with handling the=20
butter more than once if it isn't necessary? The butter has to be soft=20
enough to cram in the bell before you can fill it.

> Is the insulation and sealing actually necessary. I know some folks
> who simply leave their butter out, covered of course. Don't know how
> long that would work here in the Mid South with our ultra-summers.

I'm in Virginia. We leave butter out in a covered butter dish all year=20
round. If it gets over 90=B0 we put it in the fridge until we remember=20
to take it out. No big deal. Very rare.

> Guess it depends on how fast you consume your butter.

Some sticks of butter will disappear in a few days, other hang around=20
as much as a couple weeks. Butter is marvelously resistant to=20
rancidity and spoilage just out in the room. Can't see a good reason=20
to use a bell.

Pastorio