For 1 pail water, add 1 teaspoon butter and 1 lb salt. Bring to a boil and, while it is boiling strongly, add shelled green peas that are not yet completely ripe, as many as will fit into the pail. Set on the fire for 2 minutes, then turn the peas onto several coarse sieves. Let the water drain off, turn the peas out onto a sheet, fold the sheet over the top of the peas, and leave for 12 hours. Repour the peas onto the sieves and set in a low oven to dry out, but do not let them brown. Store in a dry place. The smaller and less ripe the peas are, the better they will be. Very ordinary field peas may be dried in this manner.