Page:The New International Encyclopædia 1st ed. v. 03.djvu/835

* BUTTERFLIES. 737 BUTTER-MAKING. G. H. Frencli, liutter/lies of the Eastern United States (Philadelphia, 1895) ; A. Weismann, .Veic Ex'ijeriments on the l^easonal Dimoriihism of Lcpuloiitera, trunslatcd by W. E. Nicholson in Entomolofiist. .Tanuary-Au^nist (London, 180G) ; Walker, British Museum Cutoloijue of Lrpidop- ieia (London, 1854-56) ; Herrioh-Schatrer, Sys- tematische liearbeitung der tiehmetterlintie von Europa (Regensburg, 1843ofi) : Donbloday and Westwood. Ccnera of Diurnal Lrpidoiitern (Lon- don, lS4t!r.2) : H. .1. Elwes, "The Uistribution of Buttertlios," in Procecdiiir/s of the Entomolog- ical iiociety (London, 1894) ; A. S. Packard, Text-linol- 'of Entvmoloyii {'Sew York, 1898). For works relating to special families and spe- cies, see their names. Plate of Butterflies axd Moths. I. Butterfly's wings, giving: names of parts. '2. Wings, giving names of veins and nervules: T. T. inter- nal veins; C^, postal veins. SO, subcostal vein ; SC. 1. 2, 3. i. 5, subc'Dstal nervules; t'U, upper radial; LK. low- er radial ; M. median vein ; M. 1. 2. 3. median nervules; SM. submedian veins; PC, precostal nervule ; UDC, .IDC. LDC. upper, middle and lower discocellulars [after Holland]. 3. Resting position of a butterfly. 4. Typical antenna of a butterfly. 3. Resting position of a moth (with typical plumose antenna?). «".. Mouth-parts of a butterfly, showing the extended dou- ble proboscis (maxilla, mx), mandibles (m), labrum (/). labial palpi (/p). and base of the antennee (an) between the great eyes. 7. Sonie of the many forms of lepidopteran eggs; a, one with a lid lifted at hatching for egress of larva. 5. 9. Forms of wing-scales. lu. .rrangement of the scales clothing the wing. II. . caterpillar, showing parts: A. cephalic segments (head) : B. thoracic segments; C. abdominal .segments: a. rudiments of the six true legs ; h. four pairs of pro- legs. v.. Caterpillar of a njoth iStauropils tiigl). showing use of prolegs in walking, and extreme development of tho- racic larval legs. 13. Caterpillar of a Papilio. showing its retractile osma,- teria protruded from the neck. 14. Caterpillar of a puss-moth, showing retractile anal mastigia extended. 15. Caterpillar or measuring-worm of a georaetrid moth in an erect and stiffened, position simulating a dead twig. IG. Parts of a pupa (chrysalis of a Sphinx-moth): a, tongue-case; b, eye-case; c, trunk-case; d, first ab- domitial segment: m, point terminating abdomen; s, spiracles, or breathing-pores. oi)eniag into trachea. 17. Process of change of a butterfly (Anosia ph-xippuf!) caterpillar into a pupa (after Riley) : a, caterpillar just before the rending of the skin; b, chrysalis just Invd from the molted caterpillar skin, except the cremas- ter; c. pupa holding itself in place, head down, by seiz- ing the folds of the shed skin between the edges of its abdominal segments while it searches with its cremas- ter tor the bntton of silk, attached to a twig or leaf, in which it will h<jok the cremaster and hiing; c7. fully de- veloped form of the chrysalis (light green with gold "buttons"). This is an example of a suspended pupa (Susitensi). 18. A belted pupa (Cincti). 19. History of transforniationin theLepidoptera(amoth): a, egg: b, young larva; c, mature larva (caterpillar); (1. }»i, within a cocoon; e, mature moth (imago). BUTTERFLY-FISH. . fish of a tropical marine family ( ChictodontidsE ), so called because of its gay colors and tluttering activity about the coral' reefs, atnong whose growths it chicUy makes its home, and where it lives by capturing small animals, darting about with an irregular agility suggestive of a butterlly in a garden. It is small, short, very much compressed and deep, and the scales extend over the dorsal and ventral fins so that it is diiricult to say where the fins merge into the body. The flesh is excellent food. See Cobalfish. BUTTERFLY-WEED (possibly on account of its gaudy orangc-rcd llowers), or PlJiLulsY- liOOT (Asciepius tulivrusa). A plant found in many parts of the United States, and which has obtained a considerable reputation for the medi- cal virtues of its root. The root is large, formed of irregular tubers, or spindle-shaped branches, externally yellowish-brown, internally white, with a somewhat acrid, nauseous taste when fresh, merely bitter when dried. It yields its properties to boiling water, and is usually admin- istered in the form of a decoction, fluid extract, or sometimes as a powder. It is diaphoretic ami expectorant, and has been found useful in the early stages of ])ulinonary aU'ections, in rheuma- tism, and in dysentery. The stem of the plant is erect, 1 to 2 feet high, and hairy; the llowcrs a brilliant orange-yellow. The sap of the plant, is not milky. See Asclepi..s. BUTTERINE. A name for a butter substi- tute, used interchangeably with oleomargarine. See Oleomarg.ri.e. BUTTER-MAKING. The pi-ocess of making butter from cow's milk is divided into the opera- tions of creaming, churning, and working or finishing. The fat in milk exists in the form of minute globules in suspension. In the opera- tion of creaming, the separation of these globules from the rest of the milk is effected either by setting the milk in shallow pans or in deep cans in cold water, or by means of a cream-seijarator. It is possible to make butter by churning the whole milk without first creaming it, and this was undoubtedly the practice in earlier days, but there is far greater loss of fat in this way, and the churning of large quantities of milk is very laborious. In both shallow and deep setting the creatn is raised by gravity. The fat-globules, being lighter than the water and other con- stituents of the milk, gradually rise to the sur- face on standing, carrying with them some of the other constituents also. The time required and the completeness of the operation depend upon the size of the fat-gobules, which dift'ers in tjie case of different breeds of cows, the larger globules rising more readily. The fat left in the skim milk consists mostly of small globules which failed to rise as soon as the others. The fat content of the skim milk is the measure of the efficiency of creaming. In shallow setting in pans the force of gravity alone is relied u])on, the milk being set as quickly as possible after it is drawn, and the cream skimmed off after standing twenty-four hours or longer. The loss of fat by this method is quite large, amounting to about 20 per cent., and the skim milk contains from 0.5 to 1.5 per cent, of fat. In deep setting, cans about 18 inches deep are used, and these are immersed or partially sulunerged in cold water, preferably at about 40° F. The low tempera- ture causes the globules to rise more rapidly and more completely than in shallow setting. The milk is allowed to stand in these cans for eigh- teen to twenty-four hours, and the cream is then removed froni the top by means of a dipper, or the skim milk is drawn oil' from below, leaving the layer of cream in tho can. The latter method is the least wasteful, and by it the fat in the skim milk may b<: reduced to as low as 0.2 jier cent, under favorable con<litions. Efficiency in deep setting de])ends upon cooling the milk rapidly as soon as it is drawn, and in maintain- ing a temperature a little above freezing. If the temperature is allowed to rise there is a material loss of fat in the skim milk. The separator has quite generally superseded deep or