A Pickle For Butter.

To three gallons of water, add four and a half pounds of good brown
sugar, one and a half ounces of saltpetre, one ounce of salaeratus; put
them into an iron pot, and let them come to a boil; take off the scum;
when cold it is ready for use; the butter should be salted in the usual
way, and well worked; then made into rolls of two or three pounds each;
have little bags of coarse muslin, tie each roll in a bag and put them
in a large stone jar or clean firkin; when the pickle is entirely cold,
pour it over, and put a plate on the top, with a weight on it to keep
the butter under; tie it up close and keep it in a cold place; when a
roll is wanted, take it out of the bag, and slice it off for table use.

It should be put on little plates, and each covered with a saucer, to
exclude the air. If the butter is good when put up in the fall, it will
keep till you can get grass butter, in the spring. The jars for this
purpose should not have been previously used for pickles.