556 BUT 
don, :kept in thelioufe, and -properly fen, ought to yield 
nine Kngli'h gallons per day, for the firfi four months af¬ 
ter calving. Afterwards the quantity will become lei's 
and lefs. But, on the fuppofition that fucli cows yield, at 
an average, only fix gallons for nine months, or 252 days, 
that, at 6d. per gallon, produces 3s. per day, or, in nine 
months, 37 1 . 16s. If from any circumjlance the milk can¬ 
not be fold frtlh, the profit will be much lefs, but is dill 
very conliderable. Each five gallons of milk (hould pro¬ 
duce a pound of butter; lienee, in all, 3021b. worth, at 
is, per lb. is 15I. 2s. The butter-milk, for the purpofe 
ot fattening (wine, (hould be worth 7I. ns. Total 22I.13S. 
An Englifh acre, of a middling foil, (hould produce 
20,ooolb. weight of green, or cooolb. of dry, clover. A 
large cow requires nolb. of green, or 27£lb. of dry, clo¬ 
ver per day, confequently in 365 days 40,1501b. or a trifle 
more than the produce of two acres. Whereas the fame 
cow, fed entirely out of doors, fummer and winter, would 
require a palture of four acres; the ground would be in¬ 
jured by being poached with her feet; the grafs hurt by 
being bruifed infiead of cut; and the manure would not 
be half fo ufeful. 
According to the firft calculation, each acre (hould pro¬ 
duce in milk 18I. 18s. and, by the fecond, in butter and 
butter-milk, nl. 6s. 6d. befides the value of the manure. 
It lias been found, that currying cows fed within doors, 
and keeping them as cleanly as horfes in a (fable, are at¬ 
tended with the befl confeqtiences, both in regard to the 
milk tiiey yield, and of the rapid improvement of the 
cows themfelves. 
Cows (hould never be fuffered to drink improper water; 
flagnated pools, water wherein frogs, &c. fpawn, common 
fewers, and ponds that receive the drainings of lfables, are 
improper. 
The following method of falting or curing butter is re¬ 
commended by Dr. Anderfon, F. R. S. in his Inftrttcf ions 
for the Management of a Dairy, communicated to the Bath 
Society : “ After the baiter has been beaten up, and clear¬ 
ed from the whey, it is ready for being falted. Let the 
veil'd in which it is to be put, after being rendered as clean 
and fvveet as poflible, be rubbed all over, in tire inlide, 
with common fait; and let a little melted butter be run 
into the cavity-between the bottom and the Tides, at their 
joining, all round, fo as to fill it and make it every where 
Audi with the bottom and Tides ; the veflel is then fit to re¬ 
ceive the butter. Common fait is almofl the only fubflance 
that has been hitherto employed for the purpofe of pre- 
ferving butter ; but I have found, by experience, that the 
following compofition is, in many refpeifs, preferable to 
it; as it not only preferves the butter more effedually from 
any taint of rancidity, but makes it alio look better, and 
talfe fweeter, richer, and more marrowy, than if the but¬ 
ter had been cured with common (alt alone : Take of fugar 
one part, of nitre one part, and of the bed Spanilh great 
fait (or of Dr. Swediaur’s bed fait) two parts. Beat the 
whole into a fine powder, mix them well together, and 
put them by for ufe. Of this compofition, one ounce 
fliould be nut to every fixfeen ounces of butter: mix this 
thoroughly with the butter, and put it, without lofs of 
time, into the veflel prepared to receive it, prefling it fo 
clofe as to leave no air-holes, or any kind of cavities, with¬ 
in it. Smooth the furface, and, if you expect that it will 
be above a day or two before you can add more, cover it 
clofe up with a piece of clean linen, and above that a piece 
of wetted parchment, or, for want of that, fine linen that 
has been dipped in melted butter, and is exactly fitted to 
the edges of the veflel all round, fo as to exclude the air 
as much as poflible, without the aflifiance of any watery 
brine : when more butter is to be added, thefe coverings 
are to be taken off, and the butter applied dole above the 
former, prefiing it down and fmoothing it, as before, and 
fo on, till the veflel be full. When it is quite full, let 
the two covers be fpread over it with the greatefi care, and 
let a little melted butter be pouted all round the edges, 
fo as to fill up every cranny, and efTedually exclude the 
T E R. 
air. A little fait may be then firevved over the whole, and 
the cover be firmly fixed down, to remain clofe fimt till it 
be opened for ufe. If all this be carefully done, the but¬ 
ter may be kept perfectly found, in this climate, for ma¬ 
ny years. It deferves to be remarked, that butter cured 
in this manner does not tafle well till it lias (food at lead: 
a fortnight after being cured ; but, after that period is 
elapfed, it has a rich marrowy tafte, that no other butter 
ever acquires; and it tafies fo little of fait, that a perfon, 
accnftomed to eat butter cured with common (alt only, 
would not imagine it bad got one-fourth part of the (ale 
that would be neceflary to preferve it. Butter, thus cured, 
would bear to be carried to the Eafi or Well Indies, and 
would keep fweet during the longed voyages, if it were 
fo packed as not to allow the butter to be fo much melt¬ 
ed as to occalion the (alts to feparate from it. But, as 
none of thefe (alts admit of any chemical union with the 
butter, it muft happen that, if ever the butter be fo melt¬ 
ed as to become of a fluid confidence, the falts drop to 
the bottom, and the butter, deprived of their antifentic 
powers, quickly becomes rancid. It would be a great im¬ 
provement in the culinary art, if any antifeptic fubftance 
could be found that poUefl'ed an agreeable fade aqd fla¬ 
vour, and was capable of being difl'olvcd in oily fubfiances.” 
To recover rancid or damaged fait butter, the follow¬ 
ing method is recommended : Put the butter into a clean 
earthen pan or jar, and let it in an oven in the evening, 
after the fire is removed, and the heat abated. When it 
is melted, fcum off the foulnefs that rifes to the top ; re¬ 
peat tliis feveral times, and then leave it (landing in the 
oven all night. In the morning it will be found perfectly 
fvveet and firm, and fit for paftry or kitchen ufe. 
The laws for regulating the trade of butter, are as fol¬ 
low : By fiat. 9 Hen. VI. c. 8, every kilderkin of butter 
dial 1 contain ii2lb. the firkin 56, and pot 141b. of good 
butter, (every lb. i6oz.) befides the ca(ks and pots; and 
old bad butter dialL not be mixed with good, nor (hall 
butter be re-packed for fale, which incurs forfeiture of 
double value, &c. And fellers and packers of butter fhall 
pack it in good cades, and fet their names thereon, with 
the weight of the calk and butter, on pain of 10s. per 
cu t. Stat. 13 Sc 14 Car. II. c. 26. Buyers of butter are 
to put marks on calks; and perfons opening them after¬ 
wards, or putting in other butter, &c. (hull forfeit 20s. 4 
and 5 Will, and Mary, c. 7. The ftatute alfo contains re¬ 
gulations to compel warehoufe-keepers, weighers, (earch- 
ers, and Ihippers, to receive all butter and cheefe for the 
London market, without undue preference. The fiats. 8 
Geo. 1 . c. 27, and 17 Geo. II. c. 8, regulate the fale of 
butter; the former in the city of York, the latter at New 
Mai ton. 
To BUT'TER, v. a. To frnear or oil with butter.— 
’Twas her brother, that, in pure kindnefs to his horfe, 
buttered his hay. ShakeJ'peare. —To increafe the (lakes every 
throw, or every game : a cant term among gamejiers. —It is 
a fine fimile in one of Mr. Congreve’s prologues, which 
compares a writer to a buttering gamefier, that (takes all 
his winning upon one cafi ; fo that, if he lofes the lad 
throw, lie is fure to be undone. Addifon. 
“ They who have good (lore of butter may fpread 
much on their bread.” I.at. Cui multum ejl piperis etiam ole- 
ribus immifcct. The meaning is, that they who have enough 
and to (pare of any tiling, may be freer in the ufe of it 
than rhofe who are but fparingly provided. 
“ His money melts like butter in the fun.” That is, 
he fpends it prodigally. The French fay, Sa bourfe a le 
Jlux ; ‘ His purfe has a loofenefs.’ The Italians (ay, La 
J'ua borja non ha fondo\ ‘ His purfe has no bottom.’ 
“ Butter is gold in the morning, filver at noon, lead 
at nigln.” This faying points at the advantages and in¬ 
conveniences of tiling any thing properly or unfeafonably. 
BUT'TER of ANTIMONY, J. the combination of the 
regulus of antimony with the dephlogifticated or aerated 
marine acid. It is ufually made by diddling a mixture of 
corrofive fublimate and the regulus. See Antimony. 
3 BUT'TER 
