Have the butter well washed. Work it three times, then have ready a pickle made by the recipe given before, and have some corn shucks prepared as follows: When they are dry remove the ear of corn carefully, then scald the shucks. Let them lie in the sun until dry. Meanwhile work the butter into the shape of ears of corn, and when the shucks are dry dip them in ice water, then open them carefully and place the butter inside, and fold the layers of the shucks nicely over. Then tie them up tight and put them in the pickle; put a heavy weight over it, and keep it covered with the pickle. This butter, if prepared properly, I have kept a year.