124 BUTTER. 



ways in different countries. In some it is form- 

 ed into moulds, measures, or lengths. In and 

 near London, it is sold in lumps, by the pound ; 

 in other parts, in portions named from fluid 

 measures, as pints and quarts of butter. Go a 

 little farther, and you must ask for half a yard, 

 or a yard, of butter, according to your need. 



Salt butter is packed in firkins, and pickled, 

 or salted, to preserve it for a length of time. 

 Many tricks are played by dishonest persons in 

 this business to increase the apparent weight, 

 or bulk, and to impose a bad article for a good 

 one. Sometimes it is packed hollow, with 

 w r ater between ; or bad butter is placed within, 

 and good, just at the ends of the firkin. So 

 much has been done in this way, that an act of 

 parliament, in England, has been made ex- 

 pressly against it. 



In England, Epping and Dorset butter have 



