The following recipe is a method for preserving butter by removing the milk solids. In other words, clarifying it into ghee, a staple of Indian cooking.
I haven't given this recipe a go (hence the screen cap rather than a modernised version of the recipe), but if any readers have a stone jar and bladder handy I'd love to hear how it works out for you.
|Recipes!. (1866, November 3). The Australasian (Melbourne, Vic. : 1864 - 1946), p. 5. Retrieved March 29, 2015, from http://nla.gov.au/nla.news-article138049987|