TO PRESERVE BUTTER.

Melt it in an earthen vessel, surrounded with warm water.
Skim the butter until clear, and pour the pure portion off into
pots, which should be filled to the top and closely covered. A
little salt may be added before pouring, and should be stirred
in, afterwards allowing the butter to clear. Or mix two ounces
of salt with one ounce each of saltpetre and white sugar. Add
one ounce of this mixture, in fine powder, to each pound of but-
ter, working it well in. The butter must not be used for a
month, and the pots containing it must be filled to the brim.

BLACKBERRY JAM.

Gather the fruit in dry weather ; allow half a pound of good
brown sugar to every pound of fruit ; boil the whole together
gently for an hour, or till the blackberries are soft, stirring and
mashing them well. Preserve it like any other jam, and it will
be found very useful in families, particularly for children. It
may be spread on bread instead of butter ; and even when the
blackberries are bought, it is cheaper than butter. In the coun-
try every family should preserve at least half a peck of black-
berries.

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