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BUTLER

source of quotation; the king himself perpetually answering his courtiers out of 'Hudibras. Celebrated as it rendered its author, it did nothing toward extricating him from indigence. He was buried in St. Paul's Church, Covent Garden, at the expense of his friend, Mr. Longueville, of the Temple, and a monument was, 40 years after, erected to his memory, in Westminster Abbey, by Alderman Barber, the printer. Hudibras, both in its style and matter, is one of the most original and witty works that were ever written. As a work intended to ridicule the Puritans its attraction was great but temporary, but as applicable to classes of character found in all ages, its satire will always be relished. Butler's 'Remains in Verse and Prose' appeared in 1759.

Butler, Samuel, English author and composer: b. Langar, 4 Dec. 1835; d. London, 19 June 1902. He was educated at Shrewsbury School and Cambridge University, and with Henry Festing Jones composed many gavottes, figures, etc., and the cantata of Narcissus.' He was also an artist of merit, and for several years exhibited at the Royal Academy. He is best known, however, as a brilliant, original writer in more than one field, and as a master of irony had few equals and still fewer superiors among his contemporaries, in this particular more nearly approaching Swift than anyone else. His published books include A First Year in Canterbury Settlement' (1863); Erewhon, or Over the Range,' his most remarkable work, with the exception of 'Erewhon Revisited'; 'Fair Haven, an ironical defense of Christianity) (1873); 'Life and Habit' (1877); 'Evolution, Old and New) (1879); Uncon scious Memory) (1880); Alps and Sanctuaries of Piedmont and the Canton Ticino (1881); 'Luck or Cunning as the Means of Organic Modification (1886); Ex Veto' (1888); Life of Dr. Samuel Butler of Shrewsbury and Bishop of Lichfield (1896); The Authoress of the Odyssey) (1897); The Iliad of Homer, Rendered into English Prose (1900); Erewhon Revisited' (1901).

Butler, William, American army officer: b. Prince William County, Va., 1759; d. Columbia, S. C., 15 Nov. 1821. He served in the Revolution in Pulaski's corps; afterward, under Pickens, Lee, and Greene; won fame as commander of the Mounted Rangers; and, after the war, became (1796) major-general of militia. He was a member of the Convention which adopted the Federal Constitution; helped frame the South Carolina constitution; was a member of Congress (1801-11); and commanded the South Carolina troops in 1812.

Butler, William Allen, American lawyer and man of letters: b. Albany, N. Y., 20 Feb. 1825; d. Yonkers, N. Y., 9 Sept. 1902. He was a son of Benjamin F. Butler (1795-1858, q.v.), and was graduated at the New York University in 1843 and began the practice of law. He wrote in 1857 'Nothing to Wear, a satirical poem, which became famous almost immediately and was not only reprinted in England but translated into French and German. His other publications include a volume of his collective poems (1871); Mrs. Limber's Raffle (1876); Oberammergau': 'Domesticus) (1886).

Butler, Sir William Francis, British general: b. Tipperary County, Ireland, 31 Oct. 1838; d. London, 7 June 1910. He was educated at Dublin, and joined the army in 1858. In 1863 he became lieutenant, and in 1874 was promoted to the rank of major. He served on the Red River expedition of 1870-1, and about the same time was sent on a special mission to the Saskatchewan territories. He accompanied the Ashantee expedition in 1874, and in 1879 acted as staff officer in Natal. He also served in Egypt in 1882, and held important commands under Lord Wolseley in the Sudan campaign of 1884-5. From 1890 till 1893 he was in command at Alexandria, and in 1892 was raised to the rank of major-general. He had command of the 2d Infantry Brigade Dover, 1896-8; in Cape Colony, 1898-9; and at Aldershot, of the southeastern district at of the Western District since 1899, and concurrently at Aldershot, 1900-1. The Great Lone Land: A Narrative of Travel He published and Adventure in the Northwest of America' (1872); The Wild North Land) (1872), the story of a winter journey across northern North America; Akim-Foo' (1875), a story of the Ashantee war; Far Out (1880); Red Cloud, the Solitary Sioux' (1882); The Campaign of the Cataracts) (1887); Charles George Gordon (1889); Sir Charles Napier (1891); and Sir George Colley) (1899). He was made K.C.B. in 1886 and in 1900 was appointed Lieutenant-General.

Butler, William Morris, American physician: b. Maine, 1850. He was educated at Hamilton College and the New York College of Physicians and Surgeons; has been professiontals, and has been professor of nervous disally connected with several homoeopathic hospiof Medicine, New York. He has published eases at the Metropolitan Postgraduate School Home Care for the Insane.'

eral: b. Jessamine County, Ky., 1791; d. CarrollButler, William Orlando, American genton, Ky., 6 Aug. 1880. He was about devoting himself to the legal profession when the War of 1812 broke out. Enlisting as a private soldier in Capt. Hart's company of Kentucky volunteers he gained distinction in the battles at Frenchtown and the river Raisin. Subsequently he took a conspicuous part in the battles of Pensacola and New Orleans, was brevetted major, 23 Dec. 1814, acted as aide-de-camp to Gen. Jackson from 17 June 1816 to 31 May 1817, when he tendered his resignation, resuming for the next 25 years the profession of the law. From 1839 to 1843 he served as a representative in Congress from that district, in the interests of the Democratic party. Nominated as a candidate for governor of Kentucky in 1844, he was defeated by the influence of Clay. Created major-general, 29 June 1846, he led with great spirit the daring charge at Monterey, and although wounded on that occasion, still remained for several months with the army. On 18 Feb. 1848, he succeeded Gen. Scott in command of the army in Mexico. The most important operation during his tenure of this office was the defeat of Padre Jarauta and his guerrilla forces by Gen. Lane. His military administration in Mexico was brought to a close on 29 May 1848, when he announced the ratification of the treaty of peace. After his return

BUTLER

to the United States he was nominated in 1848 by the Democratic party as candidate for the vice-presidency. He was the author of "The Boatman's Horn and Other Poems.'

Butler, Zebulon, American military officer: b. Lyme, Conn., in 1731; d. Wilkesbarre, 28 July 1795. He served in the French and Indian war, and in the Revolutionary War also. He commanded the garrison at Wyoming Valley at the time of the massacre of 3 July 1778.

Butler, Pa., a borough and county-seat of Butler County, situated on the Conequessing Creek, and on the Pennsylvania, the Pittsburg & W., the Buffalo, R. & P., and the Bessemer & L. E. R.R.'s. It is the centre of a region having oil and natural gas. The chief industry is glass manufacture, and there are also flouring mills, a large planing mill, and several oil-well supply manufactories. Pop. (1910) 20,728.

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Butler University, a co-educational (nonsectarian) institution in Irvington, a suburb of Indianapolis, Ind.; organized in 1855 as Northwestern Christian University. In 1910 it had 18 professors and instructors, and 481 students. Bu'to, an Egyptian goddess whom the Greeks identified with Leto or Latona. She was represented under the guise of a serpent, and the city of Buto, which took its name from her, is supposed to have occupied a site on an island in the modern Lake Burlos in the Delta of the Nile.

Buton, boo'ton, Boeton, or Butung, an East Indian island, southeast of Celebes, belonging to Holland. Its area is about 1,700 square miles. It is fertile and densely wooded, and is governed by a native chief, subject to the Dutch government. The population, mainly Malays, is about 100,000. The chief town is Buton at the southwestern end of the island.

Bütschli, but-shle, Otto, German zoologist: b. Frankfort-on-the-Main, 1848. Since 1878 he has been professor of zoology in the University of Heidelberg. He was one of the first to establish knowledge of nucleus and cell division, and his writings upon protoplasm and bacteria have been widely read and discussed. He has published Protozoen'; 'Untersuchun gen über mikroskopische Schäume und das Protoplasma (1892); Untersuchungen über die Mikrostructur künstlicher und natürlicher Kieselsäuregallerten (1900).

Butt, Clara, English contralto singer of note: b. Southwick, Sussex, 1 Feb. 1873. She was educated at the Royal College of Music, and made her début at Lyceum Theatre, LonShe don, on 5 Dec. 1892, in the opera Orfeo.' has taken part in three Handel festivals, and ranks among the very first of contralto singers. She was married to Mr. Kennerly Rumford in June 1900.

Butt, Isaac, Irish politician; the first to make political use of the phrase "Home Rule"; was the son of a Protestant rector: b. County Donegal, 16 Sept. 1813; d. 5 May 1879. Educated at Raphoe and at Trinity College, Dublin, he gained a brilliant reputation for his accomplished scholarship. In 1852 he was elected to Parliament as a Liberal Conservative for Youghal, for which constituency he sat until 1865. He defended Smith O'Brien and others in the state trials of 1848, and, with equal fearless

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ness and self-devotion, all the Fenian prisoners between the years 1865 and 1869. In 1871 he was elected for the city of Limerick to lead the Home Rule party. He published 'History of Italy) (1860); and The Problem of Irish Education (1875).

Butte, būt, Mont., a city and county-seat of Silverbow County, on the Great N., the Northern P., and the Union P. Railways. It is on the high plateau between the Rocky Mountains and the Bitter Root mountains, 5,800 feet above the sea level. The city is well-built, the more imposing buildings being the city hall, courthouse and jail, opera-house, the federal building, and a fine public high school, completed at a cost of $125,000. The Montana State School of Mines is located here. The public school system is excellent, and there is a public library of more than 35,000 volumes.

Mining, Manufacturing, etc.- Butte is the largest mining town in the world, employing thousands of persons in this industry alone. Copper is the chief production, although there are valuable deposits of gold and silver. The Great Anaconda Copper mine is here, and many other valuable mining properties are within a radius of a few miles of the city. The copper production alone is about one-half that of the United States, and the total annual mineral output is estimated at more than $40,000,000. Probably no city of equal size in the country is 30 exclusively given over to a single industry.

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Butte is the trade and jobbing centre for southern and western Montana; has an tensive trolley system; gas and electric lights; national and other banks; and several daily and weekly newspapers.

Government, etc.- Butte is governed by a spends annually about $200,000 for schools, and mayor, elected biennially, and a city council. It about $50,000 each for the fire, police, and streetcleaning departments. Butte was settled as a gold-placer camp in 1863, laid out as a town in 1866, and grew rapidly after the successful opening up of quartz mining in 1875. It was incorporated by the Territorial Legislature in 1879, and reincorporated in 1888. In 1881 it was made the county-seat of Silverbow County. Pop. in 1870 about 300; (1880) 3.363; (1890) 10,723; (1900) 30.470; (1910) 39.165.

Butter, a product of milk, consisting largely of butter-fat and usually obtained by churning cream or milk, and working the product to remove water and other constituents.

Butter has been in use from early historic days. It is first mentioned in the Bible in Gen. xviii. 8. It was used as food and medicine, as an ointment, and for burning in lamps. The Greeks probably learned of it from the Scythians or Thracians, and the Romans from the Germans. It was made from the milk of sheep and goats, and later of cows, the method of making being to churn it in skin bags or pouches. Formerly butter was prepared by direct churning of the milk; this was both laborious and wasteful of butter-fat. To reduce labor and loss the system of setting the milk and skimming off the cream was evolved; since 1877 this method has given way to the use of centrifugal force for the separation of the cream and milk.

To-day the process of making is divided into the operations of creaming, churning, working,

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and finishing. The fat exists in the form of small globules in the milk, in suspension. In the setting system the milk was placed in shallow pans about four inches high, or in deep ones of about 18 inches, and advantage was taken of the fact that the fat globules, being lighter than water and other constituents of the milk, would rise to the surface by the force of gravity. Large fat globules will rise more rapidly than small ones, and the size of the globules varies with different breeds of cattle. In the shallow-pan system the milk is set as soon as possible after it is drawn, and the cream is skimmed off in 24 or 36 hours. This system is wasteful in that the skim milk often contains 0.5 to 1.5 per cent of fat. The deep-setting system is less wasteful, the fat in the skim milk being often reduced to 0.2 per cent. The newdrawn, warm milk is placed in cans surrounded or submerged in water at about 40° F., and the rapid reduction in temperature causes the globules to rise quickly. The cream is removed by dipping it off, or the skim-milk is drawn off from the bottom of the can. The fat left in the skim-milk consists of the small fat globules. The introduction of the separator and use of centrifugal force has resulted in a more perfect and rapid separation. This force exceeds that of gravity a thousand-fold. The system of separation is continuous, a constant, uniform flow of milk being conducted into a bowl or drum revolving at from 5,000 to 9,000 or more revolutions per minute. The inlet tube is in the centre of the bowl and reaches almost to the bottom; here the constituents in the milk separate, the heavier serum gravitating to the circumference of the bowl, the fat-the lightest portion remaining in the centre. These are forced upward by the incoming milk, and the separated milk escapes through a side tube, while the cream_passes through a small outlet in the centre. This last outlet can be closed or opened in some machines, thus regulating the percentage of fat in the cream. The machines are of various sizes, from those worked by hand power and doing 200 to 500 pounds of milk per hour, to power machines of 2,000 pounds and over per hour capacity. Some makes have appliances within the bowl to increase the efficiency. A good separator, well run, will not leave more than from 0.05 to 0.1 per cent of fat in the separated milk.

The cream may be churned at once if sweet cream butter is desired, or "ripened" or soured. The aim in ripening is to develop certain flavors in the butter, and a certain degree of acidity which aids in churning and influences the texture. In this latter case cream should be cooled as it leaves the separator; if it is to be churned next day the temperature of cooling should be 65° to 70° F. If the second day, 55 to 60° F.; and if four days or more, 40° F. It should then be held at such temperature that it will reach the desired degree of acidity by the time it is desired to churn. The degree of acidity may be determined by various tests. Ripening may be effected by adding to the cream a "starter" of sour cream, sour milk, buttermilk, or a commercial preparation of the desired organisms or bacteria. In any case only desirable organisms should be permitted in the ripening room, as undesirable ones rapidly affect flavor. In some cases it is considered advisable to pasteurize the milk or cream,

the milk being heated to kill all germs, then the sample may be inoculated with desirable ones. During ripening the cream is usually held constant at a temperature between 60° and 70° F. until ready to churn.

In churning, the fat globules receive such agitation that they unite into masses. This is usually done in a churn (q.v.) and at a temperature ranging from 50° to 65° F. It is wise to churn at as low a temperature as possible, the best results being obtained at such a degree that the particles of fat unite readily, and, when united, form firm granules of butter. Churning should stop when the particles are the size of wheat. The buttermilk may be drawn off and the butter washed; it is then worked, either by hand or by the butter-worker (q.v.), to remove buttermilk, water, etc., salted, and packed as required.

Scrupulous cleanliness and attention to detail, from the feeding of the cows to the placing of the product in the hands of the consumer, are imperative. See CREAMERIES; DAIRYING.

The composition of butter varies, but is approximately: Fat, 85 per cent; protein, I per cent; ash (salt), 3 per cent; water, II per cent. The percentage of fat should not fall below 80 per cent, nor the water rise above 15 per cent. The percentage of fat in butter of good quality often rises to 86 or 88 per cent. The water content is the most variable, running up to 25 per cent, and in some cases higher. The fats of butter are glycerides of fatty acids. About 15 per cent of the fats are volatile, and at least in some cases aid in giving flavor and odor. Oleine, palmitine, and myristine are the three leading fats present; the former, being fluid at ordinary temperatures and variable in amount, influences the hardness of the butter. The quality of butter is judged by its flavor, texture, color, amount of salt, and general appearance. Flavor counts about 45 per cent of the points, and varies with the market. Some markets require a mild, delicate butter; for the supply of such the cream is often pasteurized: others require a high flavor, almost verging on rancidity. Whatever is desired, that flavor should be pronounced, with an absence of rancidity or other flavors. Texture carries 25 per cent of the points and depends upon the granular condition of the fats. The more distinctly the granules show up when the butter is broken the better the texture. The right color depends upon the market requirements; usually a bright golden yellow, as naturally yielded when cows are on grass, is considered ideal. It should be uniform. To ensure this, it is sometimes necessary to use some butter-color: formerly the main one used was arnotto; now the coal-tar colors, aniline yellow, and butter yellow, are used, although turmeric, saffron, carrot-juice, or marigold leaves would do. The coloring matter is usually dissolved in some oil, and the preparations are of standard strengths. Some South American countries require the butter to be a deep orange or red color. A small quantity of salt is often added to improve the palatability; it has little influence on the keeping qualities. The amount varies with trade requirements. Unsalted or slightly salted butter is largely used in Europe and the United Kingdom. The finish and packing of the butter should be attractive and neat. The styles are numerous, but attempts are being made to stan

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dardize. The American butter-tub is largely used here. It holds from 50 to 70 pounds. In Canada and Australia a box holding 56 pounds is used for the export trade. The Danes ship their butter in firkins containing 112 pounds. For local trade the standard rectangular pound print is 4% X 22 X 23% inches. These are wrapped in parchment paper and packed in specially made boxes.

Oleomargarine is the most common adulterant, and its detection, especially when present in only small amounts, is difficult. Cottonseed and other oils have been used. Glycogen has been added to increase the water-holding capacity of the butter, and in butters for South America glucose has been added as a preservative. The various preservatives, as borax, boracic acid, etc., sold under their own and other names, are now recognized as adulter

ants.

Renovated or process butter is generally low-grade butter which has been melted and put through a process to remove the disagreeable odors and taste; sometimes it is then mixed with soured separated or whole milk or cream, and granulated. If the primary article is not too inferior, the resulting product can be sold as good creamery butter; generally its keeping qualities are impaired. In some States and in the United Kingdom all butter so treated must be distinctly branded "Renovated.»

During the year 1850 the amount of butter made on farms in the United States was 313,345,306 pounds. In 1900 that made on farms and in factories was 1,491,871,673 pounds. Over two thirds of the butter is made on the farms, but the factory system is increasing. The average value of that made on farms was 16.7 cents per pound, and that made in creameries and factories 20 cents. The cost of transporting the milk to factories is about 1.5 cents per pound of butter. Denmark is at present the leading butter-exporting country of the world, with a record of almost 165,000,000 pounds, valued at $37,000,000, the average price being the highest on the market.

The coefficient of digestibility of butter-fat is 98 per cent or over. It is well assimilated, and, like other fats, is a source of heat and energy. Its value as a food and methods of usage are well known. Butter containing 82.4 per cent butter-fat has a fuel value per pound of 3,475 calories, and in a number of dietary studies butter furnished 1.9 per cent of the total food, and 19.7 per cent of the total fat of the daily food. Further information is given in Prof. Atwater's reports on dietary studies. Fresh and salt butter are equally valuable. Clarified butter is used in cooking. It is ordinary butter freed from casein and water by heating.

Bibliography.- Fleischmann, 'Book of the Dairy'; Gurler, American Dairying); Oliver, 'Milk, Cheese, and Butter); United States Department of Agriculture, Butter Making on the Farm'; Farmers' Bulletin No. 57; Wing, 'Milk and Its Products'; Woll, Grotenfelt's Modern Dairy Practice.'

S. FRASER,

Instructor in Farm Practice, Cornell University.

Butter, Artificial. See OLEOMARGARINE. Butter and Eggs, a troublesome weed. See TOAD-FLAX.

Butter-bur (Petasites vulgaris), a composite plant, with large rhubarb-like leaves and purplish flowers, growing by the side of streams. allied to colt's-foot. The flowers appear before the leaves.

Butter-color, a preparation employed to color butter and its imitations. Annatto was formerly largely used for this purpose, but is oring substances. Owing to the small quantities now superseded by coal-tar colors and other colused in coloring butter they are quite harmless.

Butter-fishes. The two best known butter-fishes in American waters are denizens of the Atlantic. One (Poronotus triacanthus) is the butter-fish or dollar-fish of the coast of Massachusetts and New York, the harvest-fish of New Jersey, the dollar-fish of Maine, the sheepshead of Cape Cod, the pumpkinseed of Connecticut, and the star-fish of Norfolk. It swims mostly in company with large jellyfish, whose streamers, while often protecting it from its death from their stings. The body is ovate other depredators, are frequently the cause of and flat, the dorsal and anal fins are each very pointed, and the tail is long and widely forked. "butter-fish" found from Cape Cod southward The harvest-fish (Peprilus paru) is another to Brazil, but it is most abundant about the mouth of Chesapeake Bay, where it is locally called "whiting." It has the habit of swimming beneath the Portuguese man-of-war. It is a delicious little pan-fish, about six inches long. On the Pacific coast there are three species, one of which (P. simillima) is the Californian "pomCruz, where it is highly prized for its rich and pano," abundant during summer about Santa delicate quality, and reaches 10 inches in length. Consult: Jordan and Evermann, 'American Food and Game Fishes' (1902).

Butter Making. See BUTTER.

Butter Rock, an obsolete name for certain alums.

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Butter-tree, various tropical or subtropical trees of different genera and families. Their seeds yield fixed oils which resemble butter and are similarly used or are employed for lighting. The leading group is perhaps the genus Bassia of the natural order Sapotaceæ. Of this genus the best-known species are B. longifolia, the Indian oil-tree, whose wood resembles teak, and is in use in the East; B. butyracea, the Indian butter-tree, whose light wood is of no commercial importance: and B. latifolia, the East Indian Mahowa, Mahwa, or Madhuca. Beside the oil obtained from each of these trees, B. butyracea yields an edible fruit, and the corollas of B. latifolia are either eaten raw or are used for making a liquor or for distilling their essential oil. Butyrospermum Parkii, formerly referred to the genus Bassia, is the butter-tree of central Africa. It yields the galam or shea butter, obtained by boiling the seeds, which is locally an important article of commerce. The oil is obtained by boiling the kernels of the sun or kiln-dried seeds in water. It possesses long-keeping qualities. Various species of the genus Caryocar (q.v.), natives of South America, are known as butter-trees.

Butter-worker, a machine designed to unite the small particles of butter, remove the buttermilk and water, and incorporate the salt,

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