one that or that which butts
- to pay for or spread with butter
- a greasy unctuous compound obtained from ointment or milk by churning
- spread butter on
- a fighter which hits the opponent together with his mind
- an edible emulsion of fat globules produced by churning milk or ointment; for cooking and dining table usage
- An oily, unctuous compound gotten from ointment or milk by churning.
- Any compound resembling butter in level of consistence, or other characteristics, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, specific cement fat oils remaining nearly solid at ordinary conditions, as butter of cacao, veggie butter, shea butter.
- to pay for or spread with butter.
- to boost, as stakes, at each throw or every game.
- One who, or that which, butts.
Old English butere "butter," basic western Germanic (compare Old Frisian, Old tall German butera, German Butter, Dutch boter), an early on loan-word from Latin butyrum "butter" (supply of Italian burro, Old French burre, French beurre), from Greek boutyron, perhaps literally "cow-cheese," from bous "ox, cow" (see cow (n.)) + tyros "cheese" (see tyrosine); but this might be a folk etymology of a Scythian word. The merchandise ended up being used from an early on time in Asia, Iran and north European countries, however in ancient Greece and Rome. Herodotus described it (and cannabis) among the list of oddities associated with the Scythians. Butter-knife attested from 1818.
- Old English buterian "spread butter on," from the exact same source as butter (letter.). Figurative meaning "to flatter lavishly" is through 1798 (with upward (adv.), in Connelly's Spanish-English dictionary, p.413). Associated: Buttered; buttering.
Butter is produced by churning cream into a semi-solid form. By U.S. standard definition, it is 80 percent milk fat, using the staying 20 percent consisting of liquid and milk solids. Butter for baking might salted or unsalted and is appreciated by many bakers for its irreplaceable flavor and capability to produce flaky levels, crispness, pain, carry flavors, and supply golden-brown color.
- A fatty material created by churning cream. It has at the least 80 percent milk fat and 20 percent water and milk solids.
- a cooking and eating fat that's created from sweet or bad lotion and, by federal legislation, must include no less than 80per cent milk fat (butterfat). It comes salted and unsalted (sweet); in addition comes whipped for better amount and easier spreading. Butter absorbs odors effortlessly and is highly vunerable to rancidity. To prevent either of these dilemmas, store butter inside fridge not than 2 weeks. For longer storage space, butter may be frozen for approximately 9 months without deterioration.
(n.) An oily, unctuous compound acquired from cream or milk by churning.
- (letter.) Any compound resembling butter in level of consistence, or other qualities, specially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain tangible fat oils continuing to be nearly solid at ordinary conditions, as butter of cacao, vegetable butter, shea butter.
- (v. t.) To cover or spread with butter.
- (v. t.) To increase, as stakes, at each place or every game.
- (letter.) One who, or whatever, butts.
Martha asked as she passed around butter and syrup.