See also:

• BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

BUTTER (See also:

• LAT

Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, See also:

• CHEESE (Lat. caseus)

cheese, but, according to the New See also:

• ENGLISH

English See also:

• DICTIONARY

Dictionary, perhaps of Scythian origin)  , the fatty portion of the See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk of mammalian animals . The milk of all mammals contains such fatty constituents, and See also:

• BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

butter from the milk of goats, See also:

• SHEEP
• SHEEP (from the Anglo-Saxon sceap, a word common in various forms to Teutonic languages; e.g. the German Schaf)

sheep and other animals has been and may be used; but that yielded by cow's milk is the most savoury, and it alone really constitutes the butter of See also:

• COMMERCE
• COMMERCE (Lat. commercium, from, cum, together, and rnerx, merchandise)

commerce . The milk of the various breeds of See also:

• CATTLE (Norman Fr. catel, from Late Lat. capitale, wealth or property, a word applied in the feudal system to movable property and particularly to live stock, and surviving in its wider meaning as " chattel " or " chattle ")

cattle varies widely in the proportion of fatty See also:

• MATTER

matter it contains; its richness in this respect being greatly influenced by See also:

• SEASON (0. Fr. seson, seison, mod. saison, Lat. satio, sowing time, the spring, from serere, to sow; in Late Lat. the word is found with its present meaning, the spring being considered as particularly the season of the year)

season, nature of See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food, See also:

• STATE
• STATE, GREAT OFFICERS OF

state of the animals' See also:

• HEALTH

health and other considerations . Usually the cream is skimmed off the See also:

• SURFACE

surface of the milk for making butter, but by some the churning is performed on the milk itself without waiting for the separation of the cream . The operation of churning causes the rupture of the oil sacs, and by the coalescence of the See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

fat so liberated butter is formed .