But/ter

[AS.] A fat contained in milk, and ob¬ tained from the cream by churning. The cream is beaten about in the churn until the skin of curd which exists around every little ball or globule of fat is broken the particles of fat then stick together and form butter. The butter is then well washed in fresh water, to remove the small pieces of curd. A little salt is mixed with fresh butter; but if the butter is to be kept for a long time, much more salt must be used. Like all fats, butter is almost entirely a heat-giving and force-producing food. Encyclopedic Dictionary of Common Things