“Butterine may be detected by the following characters:—
“1. Its crumbly fracture.
“2. Its loss of colour when kept melted for a short time at 212°.
“3. The behaviour of its ethereal solution.
“4. Its action on polarised light.”
The ‘American Chemist’ for 1876 contains an interesting paper by Mr Henry Mott on the manufacture of artificial butter, which is too lengthy for insertion here.
BUTTER-MILK. The liquid that remains after the butter is separated from the cream.
Qual., &c. Butter-milk left from the churning of sweet cream is not only very delicious, but exceedingly wholesome and nutritious. It is eaten with fruit, puddings, and cakes, and is said to possess the property of allaying the nervous irritability induced by excessive tea-drinking. It is an admirable beverage in rickets, diabetes, and many stomach affections. An American physician has recently asserted that it induces longevity. See Milk.
BUTTONS. See Brass, Gilding, &c.
BU′TYRATE. [Eng., Fr.] Syn. Bu′tyras, L. A salt in which the hydrogen of butyric acid is replaced by a basic radical.