BUTTERMILK 



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BUTTERWORT 



made, they should be made as carefully as 

 possible, and the mounted insects should be 

 identified. 



First of all, the collector needs a net of tar- 

 letan, or mosquito-netting, with a light handle 

 from three to five feet in length, the ring be- 

 ing about a foot in diameter and the bag about 

 eighteen inches deep. When the insects have 

 been caught with this instrument, they are 

 killed by being placed in a wide-mouthed bot- 

 tle containing cyanide of potash. A few lumps 

 of this substance are placed in the jar, cotton 

 is laid over them, and then a heavy paper, 

 pierced with many holes, is pasted over the 

 cotton. The bottle should be kept closed when 

 not in use, and care should be taken in 

 handling it, as the cyanide is poisonous. 



When taken from the poisoning jar the in- 

 sects should be pinned upon the cork bottom 

 of a tin "field-box," care being taken not to 

 brush the wings. The final mounting may be 

 upon cork or some other substance, such as 

 velvet, as the collector may prefer. Scientists 

 who make of the collecting and mounting of 

 butterflies a business have an elaborate series 

 of instruments, including setting-blocks, dry- 

 ing-racks and special pins and needles, but the 

 equipment described above will be sufficient 

 for amateur collectors. M.S. 



Consult Holland's Butterfly Book; Hornaday's 

 Taxidermy and Zoological Collecting. 



Related Subjects. In the following articles 

 will be found much that will prove helpful to 

 the reader who is interested in butterflies : 

 Antennae Larva 



Caterpillar Metamorphosis 



Chrysalis Moth 



Cocoon Protective Coloration 



Insect 



BUTTERMILK, the milky liquid remaining 

 after butter has been made from cream. It 

 contains casein, sugar, a small amount of lac- 

 tic acid, some butter fat and a few other sub- 

 stances distributed through the liquid, which 

 is largely water. The lactic acid gives butter- 

 milk a slightly sour taste, and the casein, sugar 

 and fat render it of some value as a food. 

 When fresh it constitutes a nourishing drink; 

 but as it absorbs bacteria rapidly when ex- 

 posed to the air, and soon becomes unwhole- 

 some, buttermilk designed for drinking should 

 be kept in closed vessels and on ice. See 

 FOOD, subhead Chemistry of Food; MILK. 



BUTTERNUT, or WHITE WALNUT, a 

 large spreading tree of the walnut family, not 

 quite as attractive or useful as the black wal- 

 nut. A native of America, it is found in the 



Northeastern states growing to a height some- 

 times of eighty feet. It is best suited to cold 

 climates and thrives in deep, rich loam. 



BUTTERNUT 

 Leaves and fruit. 



Above the grayish bark are seen the large, 

 hairy, yellow-green leaves and small flowers or 

 yellow-green catkins. Then come the oblong, 

 pointed nuts in spongy, hair-covered ribbed 

 husks. While soft and green the nuts are often 

 preserved as pickles. Later, when dried, they 

 are hard-shelled, sweet and oily, of excellent 

 flavor, but not marketed as much as other nuts. 

 White walnut wood is light brown, soft, coarse- 

 grained, with a satiny luster, and is used in 

 cabinet work and 

 interior finishing of 

 houses. The sap has 

 been used a little in 

 sugar - making, the 

 root-bark in med- 

 icine. The bark of 

 the stems has been 

 used for dyeing; the 

 homespun, home- 

 dyed " butternut " 

 uniforms of some 

 regiments in the 

 War of Secession be- 

 ing yet remembered. 

 BUTTERWORT, 

 but ' er wert, one of 

 the carnivorous, or 

 insect-eating, plants, 

 which grows in bogs 

 or soft grounds. The 

 dainty flowers are 

 mostly purple, 

 though on some plants they are yellow. The 

 short, thick leaves secrete a juice which attracts 

 small insects. The edges of the leaf roll over 



BUTTERWORT 



