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Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
Vermilion (1706): "3 to 4 hundred weight" (i.e. 336-448 pounds) Camphor (1858): "130 Dutch lbs" In Newfoundland , Canada, a tub of coal was defined as 100 pounds, while a tub of herrings was 16 Imperial gallons and a tub of salt was 18 Imperial gallons.
Troy weight, avoirdupois weight, and apothecaries' weight are all built from the same basic unit, the grain, which is the same in all three systems. However, while each system has some overlap in the names of their units of measure (all have ounces and pounds), the relationship between the grain and these other units within each system varies.
The Butter Twist is the perfect all-in-one tool. You can both spread and cut butter without using a knife or measure it at one tablespoon increments so you can follow recipes to the letter.
A firkin was an American unit of dry measure. 1 firkin = 9 US gallons = 34 litres [ 3 ] American naturalist John Burroughs (1837–1921) in his boyhood memoir described a firkin as weighing 100 pounds when loaded with salted butter.
Butter made in this traditional way (from a fermented cream) is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product. [20]: 35
Milk equivalent is a measure of the quantity of fluid milk used in a processed dairy product. Measured on a milkfat basis, it takes about 21.8 pounds of farm milk to make a pound of butter, and about 9.2 pounds to make a pound of American cheese.
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