Bring the water to a boil. Slowly add pieces of the squirrel with the bone left in. Be careful not to boil to fast, at any time. Add the salt and pepper. Add onions, okra, tomatoes, butterbeans, carrots and potatoes. Add water occasionally and cook slowly for 4 hours. Then add the corn and cook for another hour. Lower the heat and stir occasionally to prevent scorching. Add 2 1/2 to 3 ounces of butter just before serving. Makes 6 servings