- foil. 
| parated. 
| the lighter portion of its upper wings. 
098 
BUTTERMILK. 
surface of the field as to displace the caterpillars 
and: make them fall into it. 
The large heath butterfly, Hipparchia tithonus, 
is considerably smaller than the meadow-brown 
butterfly. Its upper wings are reddish-yellow, 
the base brown, the anterior and outer sides 
broadly margined with dark brown, and the 
front angle marked with a rather large black 
spot ; and its lower wings are brown with a large 
reddish-yellow area in the middle, having on one 
side of it a minute ocellus. The male is much 
smaller and more deeply coloured than the 
female, and has a brown cloud in the middle of 
The 
head of the caterpillar is brown; and its body 
is greenish, with a reddish line on each side. 
This caterpillar feeds on the annual meadow- 
grass, Poa annua, which forms a chief part of 
the herbage of many of our meadows and pasture 
lands. Some of the insects described by agricul- 
tural writers as butterflies which damage crops, 
really belong to other divisions of entomology, 
particularly to that of moths. See the articles 
Morus and Carrmrpiniars.— Westwood’s Introduc- 
tion to Hntomology.—Koller’s Treatise on Insects 
| ejurious to Gardeners. — Museum of Animated 
Nature—Cuvier’s Animal Kingdom.—Papers by 
Mr. Duncan in Quarterly Journal of Agriculture. 
—Mill’s Husbandry. 
BUTTERFLY - PLANT. 
OncIpiuM. 
BUTTERJAGS. The flowers of the wild tre- 
See TREFOIL. 
BUTTERMILK. The residuum of churning, 
or the caseous and serous portions of milk which 
remain after the butyraceous portions are se- 
When the milk delivered into the 
See OrcHis and 
_ churn has not had its coaguium or lapper pre- 
| water, 
| has a sharp or bitterish taste, ought to be re- 
_ viously broken, and has not passed into any de- 
| gree of fermentation, the resulting buttermilk 
| has a pleasant, palatable, slightly acidulous taste, | 
perfectly free from acridity and bitterness; and, 
if not placed in too high a temperature, 1¢ will 
remain for a long time good and agreeable, free 
from fermentation, and without any separation 
of its caseous from its serous elements. But 
whenever the milk, before churning, has had its 
coagulum broken, and has fermentingly run into 
curds and whey, the resulting buttermilk will 
continue to ferment, and will suffer a rapid se- 
paration of its caseous from its serous elements, 
and will very speedily become both unpalatable 
and unwholesome. Good and well-made butter- 
milk is better with a mixture of one-fourth or 
one-fifth of its volume of water, than fermenting 
and ill-made buttermilk without one drop of 
All buttermilk which is curdly, or which 
jected as totally unfit for the use of man. 
BUTTER-NUT,—botanically Caryocar. A ge- 
nus of large tropical fruit-trees, constituting the 
natural order Rhizoboleee. The genus was cal- 
_ led Rhizobolus by Goertner, and Pekea by Aublet ; 
BUTTERWORT. 
and, under the former of these names, it was 
made the type of its own order. The trees com- 
posing it are natives of Guiano and Essequibo. 
They differ from those of the turpentine-tree 
tribe, chiefly in the structure of their fruit, and 
the hypogeneity of their stamina and petals ; and 
from those of the horse-chestnut tribe, princi- 
pally in having large radicles and small cotyle- 
dons. Three species, the smooth, the woolly, and 
the nutbearing, were, about twenty-five years 
ago, introduced to the hothouses of Great Bri- 
tain; and all these are evergreens, and usually || 
grow to the height of about one hundred feet. 
The nut-bearing species, however—Caryocar nu- 
ciferum or Caryocar sonar’, was not introduced 
in a living state, but exhibited in drawings from 
the island of St. Vincent. Its flowers are very 
large, the calyx two inches broad, the stamina 
upwards of 4,900 in number, and the corolla con- 
sisting of five large, elliptical, concave petals, 
purplish brown outside, and yellow and red in- 
side. Its nut, frequently called the Suwarrow 
nut, is not uncommon in the London fruit-shops ; 
and its kernel is of a pure ivory-white colour, 
soft and fleshy, somewhat oily, and of a very 
agreeable flavour. The total number of species 
known to botanists is six. 
BUTTER-NUT (Gruy),—botanically Juglans 
cinerea. A hardy, deciduous tree, of the walnut 
genus. It was introduced from North America 
to Great Britain, about the middle of the 17th 
century ; and is sometimes called the Pennsylva- | 
nian walnut. Its stem usually attains a height 
of about thirty feet; its leaves are pinnate, and 
very long—each comprising about eleven pairs of 
folioles, and a terminal odd one; its apetalous 
flowers appear in April and May; and its nuts 
vary in size upon different varieties of the tree, 
but, in general, are small, roundish, and hard- 
shelled. See the article Waunur. 
BUTTERWORT,—botanically Pinguicula. A 
genus of aquatic plants, constituting, with the | 
hooded milfoils, the natural order Lentibularie. 
All the plants of this order are aquatics, and 
either interesting or curious; but most are un- 
susceptible of cultivation. Two species of butter- | 
wort, the common and the Portugal, grow wild 
in the bogs of Great Britain; one, the large- 
flowered, grows wild in the bogs of Ireland; two, | 
the yellow and the toothless, have been intro- 
duced from North America; and nine or ten 
others have been scientifically described. The 
common species, Pinguicula vulgaris, has a height 
of about six inches, produces violet-coloured flow- 
ers in May, and is employed for several economi- 
cal and medicinal purposes. Its leaves are thick 
and glutinous, and have an oleaginous or greasy 
character ; and this feature is referred to in both 
the popular and the botanical names of the genus, 
—the latter being derived from a word which 
signifies ‘fat.’ The viscid exudation of the leaves 
is regarded as a remedy for soreness in the teats 
of cows; a syrup made from it is used by some 
= 
