To make butter keep for a greater length of time than it would otherwise do, it is salted and packed in small tubs or barrels; and, in this state, it is a very considerable article of commerce. In the salting and packing of butter many abuses are practised, to increase its bulk and weight, against which there is an express act of parliament. Lumps of good butter are sometimes laid, for a little depth, at the top of a barrel, with butter of inferior quality beneath it. Sometimes the butter is packed hollow; and sometimes the exterior part of the butter is good whilst the whole interior is bad. After the butter has been separated there remains in the churn a kind of whey which is called _butter-milk_, and the quality of which greatly depends on the manner of churning. Before it turns sour, butter-milk is a favourite beverage in the families of some farmers. It is also occasionally used as a wash for the face, being considered a remedy against freckles; but it is principally applied for the feeding of pigs. The flesh of oxen constitutes the kind of food which we call _beef_. This is usually eaten in a recent state, but is sometimes, particularly in the northern parts of England, in Ireland, and Holland, salted in the manner of bacon, and in this state, it is a considerable article of trade. It affords a strong and invigorating nutriment, superior to any that we are acquainted with. _Beef-tea_ is a preparation commonly made for invalids and convalescents, and consists of an infusion of the lean parts of beef in boiling water. _Veal_, or the flesh of calves, is an highly esteemed and delicate food. The _skins_ of cattle, after they have undergone the processes of tanning and currying, are employed for making harness, saddles, bridles, the soles of shoes, and for various other purposes. _Calves' skins_ are used for the upper leathers of shoes, and by saddlers, book-binders, &c. The skins of sucking calves are manufactured into _vellum_, a thin substance which is employed by book-binders; also for writing and drawing upon, and for other uses. From the parings and other offals of the hides of oxen, and the parings and scraps of the legs, by boiling them in water to the consistence of a jelly, straining them through a wicket basket, suffering the impurities to subside, and then boiling them a second time, is made _glue_. This, in a state of jelly, is poured into flat frames or moulds; when congealed, it is cut into square pieces, and afterwards dried, by being suspended in a coarse kind of netting.