[ 30 ] 
weights whenever butter was to be taken out, I had^ 
a vessel constructed with an apparatus in the follow¬ 
ing manner : 
A B (Fig. 3.) is a cask, tonvhich a cover is fitted, 
with a hole through the middle to receive a round- 
stick C D, the lower end of which is strongly fasten¬ 
ed into the centre of a circular board of such diame¬ 
ter as to pass freely into the cask. E,.E, are two 
staples, to one of which the end of a cord is tied,> 
then carried over a notch in the end of the stick at 
G, and taken through the other staple, where, after 
having pressed the stick hard down, to sink the but¬ 
ter below the pickle, it is made fast. As salt in a- 
state of solution cannot penetrate the oily substance 
of butter, the pickle may, without injury, be made 
of any degree of strength and it will be of service' 
to clarify it by breaking a few eggs in it, simmering 
it on the fire, and clearing away the scum as it rises.. 
This method of preserving butter is not only use¬ 
ful in private families, but may be extremely ser¬ 
viceable to country merchants, who are in a measure 
under the necessity of purchasing this article, as 
well as others that are from time to time brought in, 
for sale, or to discharge debts. L have been told 
by one of my acquaintance, that uy thus taking the 
butter of his customers, and coiloeting it in vessels 
of strong brine till he found it convenient to pack it 
in firkins for market, its superior quality di^ not fail, 
to procure it a ready sale. 
