BUTTERS, VEGETABLE. This name is given to the concrete oil of certain vegetable; from its resemblance to the butter obtained from the milk of animals. The term is also occasionally, but improperly, applied to some vegetable products which are entirely of a waxy nature, such as the wax of Myrica cerifera. The name is likewise bestowed in Siberia on certain alg?, species of the genus Nostoe, such as N. pruniforine. The most important vegetable butters are produced by species of Bassia and certain palms.
Butter of Cacao, from Theobroma cacao. 1000 parts of the seed yield 300 parts of a concrete oil or butter, of a most agreeable flavour.
Butter of Cinnamon, from Cinnamomum verum, or C. Zeylanicum. By strong decoction the fruit yields a concrete oil, also called cinnamon wax, used for candles, and which exhales while burning a most fragrant odour.
Butter of Nutmeg, from Myristica moschata, is brought from the Moluccas, of two kinds, and is obtained by bruising the nutmegs into a paste, which is compressed in bags between hot metallic plates.
Butter of Cocoanut, from the Cocos nucifera, is prepared by rasping the pulp of fresh ripe cocoa nut, adding a little hot water, squeezing and boil ing the milky juice until the water has evaporated, and filtering through paper. This oil separates into two portions, the one fluid and limpid, the other a solid concrete substance of a pure white colour, which, in the shade, remains unliquidated at all temperatures.
Butter of Palm-oil, from Elmis Guineensis, a native of Africa and America. It is much esteemed in Europe for unguents, and has been lately re Commended for culinary purposes.
Butter and Tallow Tree, the Pentadesma buty racea, Br., of Sierra Leone, is so named from the yellow, greasy juice which copiously flows from it when cut. It is mixed by the Negroes with their food.
Kawan Solid Oil, of Java and Singapore, is obtained from an undetermined species of Baseia.
Shea Butter is from the seeds of Bassia Parkii, Don, growing in W. Africa ; likely to become
valuable for the manufacture of candles and soap.
Galam Butter, from Bassia butyracea, Fulwa or Phulwara, also Choorie, of Nepal, Almora, and Kamaon in Northern India. In the province of Dotee this is so abundant, that the oil is cheaper than, and is used to adulterate, ghi. It is white and solid, fusible at 120°, and exhibits little ten dency to become rancid when kept.
Bassia latifolia Oil separates into two portions, —one on the surface, fluid, and of a pistacio green colour ; the other of a brownish green, and almost solid.
Bassia longifolia or Illupu Oil. One sample separated into two portions,—the upper, fluid, of a pale oil-green in colour, and the lower greenish white, and of the consistence of ghi. Another separated into three portions, the uppermost a golden yellow, and fluid ; the middle, yellow ish white, solid, and floating in the upper ; and the lowest, solid, and brown in colour. A third was of the consistence of ordinary ghi. A specimen, almost solid, from Tanjore, was of a light golden-yellow colour.
Chinese Vegetable Butter from Stillingia sebifera is much in use in China. The number of these trees in the province of Chekiang is immense.
Indian Vegetable Butter, Piney Butter, or Doo pada Solid Oil, is from the Vateria Indica of the western coast of India. It is white or yellowish white, of the consistence of hard butter, and in the shade remains always solid. It is used for lamps principally, but is very suitable for soaps and candles. It is prepared by cleaning the seeds, then roasting and grinding them into a mass. To five seers of seed add twelve seers of water, and boil until the oil rises to the surface. Remove the oil, stir the contents of the vessel, and allow it to stand until the following day, when more oil will be observed on the surface, which may be collected, and theprocess repeated.
Carap or Carab Vegetable Butter, from Carap Guianensis, a large tree in Trinidad and Britisl Guiana.