a kind of butter much used by the natives of India. It is prepared by boiling fresh-drawn milk (generally that of buffaloes) in earthen pots for an hour or more, and adding, after it has cooled, a little curdled milk called tyre, in order to promote its coagulation. When this process is completed, the curdled mass is churned for half an hour, some hot water is added, and the operation of churning continued for half an hour longer, when the butter forms. Its tendency to become rancid may be obviated by boiling it until all the water that may be mixed with it is evaporated, and then adding some tyre and salt, or betel leaf, and excluding it from the air in closed jars. In this way it may be preserved for many months. Ghee is an article of considerable commercial importance in many parts of India, though from its strong smell and flavour it is considered unpalatable by Europeans.