BUTTER
\bˈʌtə], \bˈʌtə], \b_ˈʌ_t_ə]\
Definitions of BUTTER
- 2006 - WordNet 3.0
- 2011 - English Dictionary Database
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 2010 - Medical Dictionary Database
- 1919 - The Winston Simplified Dictionary
- 1920 - A practical medical dictionary.
- 1898 - Warner's pocket medical dictionary of today.
- 1899 - The american dictionary of the english language.
- 1894 - The Clarendon dictionary
- 1919 - The Concise Standard Dictionary of the English Language
- 1914 - Nuttall's Standard dictionary of the English language
- 1874 - Etymological and pronouncing dictionary of the English language
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
- 1790 - A Complete Dictionary of the English Language
Sort: Oldest first
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an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
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a fighter who strikes the opponent with his head
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spread butter on; "butter bread"
By Princeton University
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an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
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a fighter who strikes the opponent with his head
By DataStellar Co., Ltd
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An oily, unctuous substance obtained from cream or milk by churning.
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Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.
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To cover or spread with butter.
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To increase, as stakes, at every throw or every game.
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One who, or that which, butts.
By Oddity Software
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An oily, unctuous substance obtained from cream or milk by churning.
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Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.
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To cover or spread with butter.
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To increase, as stakes, at every throw or every game.
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One who, or that which, butts.
By Noah Webster.
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The fatty portion of milk, separated as a soft yellowish solid when milk or cream is churned. It is processed for cooking and table use. (Random House Unabridged Dictionary, 2d ed)
By DataStellar Co., Ltd
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The fat or oily substance obtained from cream or milk by churning.
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To spread or smear with this fat.
By William Dodge Lewis, Edgar Arthur Singer
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1. A coherent mass of milkfat, obtained by churning or shaking cream until the separate fat globules run together, leaving a liquid residue, buttermilk. 2. A soft solid having more or less the consistence of butter.
By Stedman, Thomas Lathrop
By William R. Warner
By Daniel Lyons
By William Hand Browne, Samuel Stehman Haldeman
By James Champlin Fernald
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An oily substance obtained from cream by churning; any substance of the consistence of butter.
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To spread with butter; to flatter.
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To increase the stakes at every throw or every game.
By Nuttall, P.Austin.
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An oily or fatty substance got from milk or cream by churning or shaking it.
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To cover or spread with butter, as bread.
By Stormonth, James, Phelp, P. H.
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A sort of concrete oil, obtained from the cream that forms on the surface of the milk furnished by the females of the mammalia, especially by the cow and the goat. Fresh butter is very nutritious, whilst the rancid is irritating. The ancient chemists gave the name Butter to many of the metallic chlorides. It has also been applied to vegetable substances, which resemble, in some respects, the butter obtained from milk. The essential fatty matter in it is bu'tyrin or bu'tyrate of glyc'erin.
By Robley Dunglison
By Willam Alexander Newman Dorland
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The semisolid mass obtained from cream by churning. Its chemical constituents are, olein, palmitin, stearin, small amounts of the glycerids of butyric, caproic, and other fatty acids, lecithin, cholesterin and inorganic salts. [Gr.]
By Smith Ely Jelliffe
