Preserved Young Carrots

Turn the carrots in their own shape, and as you do so, throw them into hot water; when all are ready, put them in a stewpan with water enough to cover them; add fresh butter in the proportion of an ounce to the pound of carrots, and salt to season; boil the carrots in this till half done, and then arrange them neatly in tin boxes; fill up with their own liquor, solder down, boil for half an hour, and put them away in the cool.