[ 29 ] 
I's admitted. My extreme aversion to strong biiV 
ter, in whatever compounds it may be presented to 
the palate, has induced me to try which way it can 
be best preserved in its original state, and neither 
theory nor practice has been able to suggest a bet¬ 
ter method than to take it fresh from the dairy and 
keep it immersed in a strong pickle made of com¬ 
mon salt and water, with the addition of some salt¬ 
petre to increase its anticeptic quality^ My prac¬ 
tice is, to purchase such of the fall butter, brought 
to market in rolls, as on trial I find to be fresh and 
sweet, and if the whey does not appear to be suffi¬ 
ciently worked out of them, I have them immediately 
worked over again, and their surfaces smoothly fin¬ 
ished, and then put into the pickle* The next thing 
to be attended to as an essential matter, is to pre¬ 
vent them from coming in contact with the air, which 
they will necessarily do by their own buoyancy, if 
care be not taken to guard against it. How to do 
this may appear too simple to require particular di- 
reetioils, but on trial it will be found otherwise. 
The first method I took, was to load a circular board, 
laid on the rolls, with weights attached to it, and to 
fasten the ends of three cords to its edge, equi-dis- 
tant from each other, and join their other ends to a 
piece of wood, to serve as a float as well as handle. 
But I soon found that this circular board, with its 
weights, would frequently tilt and sink down edge- 
wdse in the cask, owing to the unequal pressure of 
the rolls upwards* In order to rid myself of this in¬ 
convenience, as well as of the trouble of lifting these 
£ 
