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Directions:
Boil the corn, cut it off the cobs, and pack in jars in alternate layers
of salt and corn. Use plenty of salt in packing. When you wish to cook
it soak in water overnight. Pack the corn in this way: First a layer of
salt, half an inch deep; then about two inches of corn; then salt again,
and so on. The top layer must be salt. Spread two inches of melted
butter over the top layer and bind with strong perforated paper
(perforate the paper with a pin). Keep in a cool cellar.
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