A bird, native to Europe and Asia, where it inhabits dry open plains. It has large wings, but rises in the air only at times. When on the wing, its flight is strong and sustained. It generally runs along the ground, and feeds on vegetable matter, worms, and insects. The Great Bustard has a long neck and longer legs, measures about 2 feet 6 inches in length, and weighs about 20 lbs. The Little Bustard is about half this size.

But'ter, [AS.] A fat contained in milk, and obtained from the cream by churning. The cream is beaten about in the churn until the skin of curd which exists around every little ball or globule of fat is broken; the particles of fat then stick together and form butter. The butter is then well washed in fresh water, to remove the small pieces of curd. A little salt is mixed with fresh butter; but if the butter is to be kept for a long time, much more salt must be used. Like all fats, butter is almost entirely a heat-giving and force-producing food.