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.Acid on Wood-Hs Eject on SaH and Butter.-It has been frequently remarked by

 those who are in the habit of packing butter, that it is kept best put down in stone; the next best in oak or white ash frkins, the wood of which had been boiled for several hours previous to working, and that butter in unprepared wood, frequently acquired a strong and disagreeabie flavor, which seri- ously injured its quality. The reason of this has not been generally understood. Mr. Moir, of Scotland, has been insttuting se- ries of experiments on the subject, which ap- pear to have thrown some light on the mat ter He found that most kinds of wood con- tained considerable quantities of pyrohgnic acid, which decomposes the salt with which 1t comes in contact. The linden or bass wood, was the only wood he found entirely free, but the other kinds he experimented up- on, were easily freed from the acid by boil ing three or four hours, well pressed under water It is evident that frkins made ol slaves prepared in this way, would be decid- edly improved, and as the preservation oi butter in a sweet and pure stateis an impor- tant matter of the dairyman, we think much would be gained by proper attention to the vessels in which it is packed. Sat. Cour