In article >, this one
> wrote:

> stark wrote:
>
> > In article >, this one
> > > wrote:
> >
> > 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
> better "insulation" than just covering it? Why fool with handling the
> butter more than once if it isn't necessary? The butter has to be soft
> 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
> round. If it gets over 90° we put it in the fridge until we remember
> 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
> as much as a couple weeks. Butter is marvelously resistant to
> rancidity and spoilage just out in the room. Can't see a good reason
> to use a bell.
>
> Pastorio
>
Thanks. The folks I mentioned above live in Middle Tennessee where I'm
sure like Virginia the temps can reach 90 deg. Here in the Mid South
our 90 deg. feels more like 105 because of our peculiar humidity and
the pestilence that accompanies it. We may be the mould capitol of the
vorld. But I'm game for leaving some butter out and seeing just how
long it takes our air to attack it.