Butter Crackers (for Oyster Stew)

Rub the butter into the flour, or, what is better, cut it up with a knife or chopper, as you do in pastry; add the salt, milk, soda, mixing well. Work into a ball, lay upon a floured board, and beat with the rolling-pin half an hour, turnin g and shifting the mass often. Roll into an even sheet, a quarter of an inch thick, or less, prick deeply with a fork, and bake hard in a moderate oven. Hang them up in a muslin bag in the kitchen for 2 days to dry.