BUTTER. 731 BUTTERFIELD. lows: Water, 11 per cent.; fat, 85 per cent.; protein (curd), 1 per cent.; and ash (mostly salt I. 3 per cent. The average ot" over 350 but- ter analyses made during the World's Fair Dairy Test at Chicago was: Water, 11.57; fat, 84.7; curd, 0.95; and salt, 2.7S per cent. By far the most variable constituent is water, and its proportion very largely determines the per- oentage of fat in butter. The water content is (luitc largely within the control of the maker. It may run" as high as 20 or 25 per cent., and even to 45 or 50 per cent, in very exceptional cases. In such cases, however, it has either been intentionally incorporated, or left there through carelessness, and is in the nature of an adultera- tion. There seems no good reason why, with proper making, butter should contain over 15 jjer cent, of water or less than SO per cent, of fat, and this has been accepted as a standard in some places. The most common adulterant of butter is, of course, oleomargarine (q.v.). rnfortunatcly. the detection of this with absolute certainty is a dillicult matter, especially when the proportion is not large. This is on account of the variations in the volatile, fatty acids, in the saponification equivalent, and in other factors of normal butter, due to the feed, to the breed of cows, and to the stage of lactation. The extent to which adultera- tion is practiced has thoroughly aroused the dairymen, and it is responsible for the agitation against oleomargarine as a food jiroduet. Cotton- seed and other oils have been used for adulterat- ing butter, and attention has recently been called to the use of glucose as an adulterant of butter ]iut up for export to South America, the makers claiming that the glucose was added as a pre- servative. A variety of preservatives have been used in butter, especially in inferior butter or in that intended for long shipment. The most usual are mixtures of borax and boric acid. Snch preservatives are usually regarded as adul- terants. ■Renovated' or 'process' butter is butter of inferior quality which has been treated by me- chanical and chemical processes to remove the disagreeable taste and odors, and to eliminate its rancidity, and then incorporated with a quan- tity of milk or cream to give the mass a semblance of grain and tlavor. A great deal of poor country butter is worked over in this way, and considerable of this is sold as good creamery butter, of which it is a fair imitation while fresh. Although it does not contain any excessive amounts of water or curd, it may well be doubted from its history whether as a food product it is as good as average butterine or oleomargarine. Food Value. Butter is used as an article of diet, as a fat for frying, and as one of the in- gredients of a large number of foods. Like other edible fats, it is a source of cnergj- in the diet. Of the 0.17 to 0.33 pound of fat required per man per day, according to the amount of work performed, a considerable part may be fur- nished by butter, since experience has demon- strated that no fat is more wholesome. In 185 American dietary studies, it was found that butter furnished, on the average, 1.9 per cent, of the total food and 19.7" per cent, of the total fat of the daily food. Butter is very thoroughly asRimilatcd, the co- efficient of digestibility of" butter-fat being 98 per cent, or over. Vol- Iir— 47. Fresh and salt butter are equally wholesome. Clarified butter is used for a number of culinary purposes. It is prepared by heating the butter until all frothing and deposition of casein has ceased, and the liquid has become clear and free from water. The butter made in India from sour milk and called yhcc (q.v.) is often clari- fied. BUTTEE, Aktificial. See Oleomarcvbine. BTJTTER-AND-EGGS. See Toauflax. BUTTERBUR. See Tussil^vgo. BUTTEB-COLOR. An artificial preparation used for coloring butter and imitation products, to give them the desired golden-yellow hue. Butter is colored to give the jiroduct a more uni- form appearance throughout the season, and when butter from a number of factories or dairies is 'Ijlended' it is necessary to color it to prevent its being streaked. There are a variety of butter-colors on the market. Annatto was formerly the active principle of most of them, but of late it has been replaced to some extent by coal-tar colors, such as anilin yellow and butter yellow. Other coloring matters occasionally em- jiloyed are turmeric, saffron, marigold-leaves, oarrot-juice, and chrome yellow. The coloring matter is usually dissolved in some oil. The preparations are usually of such strength as to require the addition of only small quantities to tlie cream to produce butter of the desired color. Kxjieriments have indicated that in the small proportions in which they are present in butter, they are generally entirely harmless. BUTTERCUP. See Raxunculus. BUT'TERFIELD, Daniel (1831-1901). Ab American soldier. He was born in Utica, N. Y., graduated at Union College in 1849, and subse- quently engaged in the transportation and ex- press business. In April, 18G1, he entered the Federal Armj^ as colonel of the Twelfth New York Jlilitia, and soon afterwards commanded a brigade in Patterson's incfTective campaign in Virginia. He was raised to the rank of briga- dier-general of volunteers in October. ISUl, and commanded a brigade in the Fifth Corps of the Army of the Potomac during the Peninsular cam- paign. He took part in nearly all the engage- ments, was wounded at Gaines's Mill, and in the .second battle of Bull Run commanded a division under Pope. In November, 1802, he was ap- poinl(!d major-general of volunteers. He com- numded the Fifth Army Corps at Fredericksburg, and at Chancellorsville and Gettj'sburg was chief of staff under Hooker and Meade respectively. In October, 18G3, he joined the Ariii3' of the Cum- berland, and, as chief of staff to Hooker, partici- pated in the battle of Chattanooga, lie then commanded a division of the Twentieth Corps in Sherman's Georgia campaign, and at the close of the war was brevettcd brigadier-general and major-general in the United States Army for "gallant and meritorious conduct in the field." He was in command at Xevv York City from 1800 to 1809, when he resigned from the service; and in 1869 and 1870 was I'nitcd States sub- treasurer there. In 1889 he organized and com- manded the great Washington centennial parade in New York City, in which over 100,000 men participated. He wrote: .1 f<ijslctit of Culls, Picket and Outpost Duty, Corps Badges and Flags (1802).
