Butter

Butter, in Chemistry, is often applied generically to any substance of the consistence of butter, and is therefore used to designate palm, cocoa-nut, shea, and nutmeg oils. It is also applied to certain metallic substances which have an oily aspect and consistence resembling melted butter; thus we have butter of antimony, bismuth, zinc, and tin.—Butter of antimony is a thick, dense, oily compound, produced by acting upon the native sulphide of antimony, $Sb\_2S\_3$, by concentrated hydrochloric acid, HCl, and heat, when the oily chloride of antimony, $SbCl\_3$, is formed. See ANTIMONY.