BUTTER, a fat unctuous substance, prepared from milk by heating or churning it.
It was late ere the Greeks appear to have had any notion of butter; their poets make no mention of it, and yet are frequently speaking of milk and cheese.
The Romans used butter no otherwise than as a medicine, never as a food.
The ancient Christians of Egypt burnt butter in their lamps instead of oil; and in the Roman churches, it was anciently allowed, during Christmas time, to burn butter instead of oil, on account of the great consumption of it otherways.
For the making of butter, when it has been churned, open the churn, and with both hands gather it well together, take it out of the butter-milk, and lay it into a very clean bowl, or earthen pan; and if the butter be designed to be used sweet, fill the pan with clear water, and work the butter in it to and fro, till it is brought to a firm consistence of itself, without any moisture. When this has been done, it must be scotched and sliced over with the point of a knife, every way as thick as possible, in order to fetch out the smallest hair, more, bit of rag, strainer, or any thing that may have happened to fall into it. Then spread it thin in a bowl, and work it well together, with such quantity of salt as you think fit, and make it up into dishes, pounds, half pounds, &c. The newer the butter is, the more wholesome and pleasant it is; and that which is made in May, is esteemed the best.
There are as many sorts of butter, as there are different milks of animals whereof to make it: That of the cow is most in use. It is used every where, and there is hardly any sauce made without it. The northern people, however, make more use of it than others.
Every barrel of butter, imported from abroad, pays a duty of 3s. 10d. whereof 3s. 4d. is drawn back on exporting it. Irish butter pays only a duty of 1s. 11d. the hundred weight; whereof 1s. 8d. is drawn back on exporting it.