BUTTER, is the fatty portion of the milk of mammalian animals. The milk of all mammals contains such fatty constituents, and butter from the milk of goats, sheep, and other animals has been and may be used; but that yielded by cow’s milk is the most savoury, and it alone really constitutes the butter of commerce. The milk of the various breeds of cattle varies widely in the proportion of fatty matter it contains: its richness in this respect being greatly influenced by season, nature of food, state of the animals’ health, and other considerations. While the proportion of cream to milk in the case of most breeds ranges from one-twentieth to one-tenth, in the case of the celebrated Alderney cattle it amounts to as much as from three to four-tenths. Dr Parkes (Practical Hygiene) gives the following as the average composition of unskimmed milk having a sp. ar. of 1Ό30 :— [table]
On a low average each pint of milk ought to yield a full half-ounce of butter. The fat or butter is disseminated through freshly-drawn milk in minute, clear globules, each of which is enclosed in a thin membranous sac or bag; and being specifically lighter than the mass of the fluid, the globules gradually rise to the surface, bringing mixed with them a proportion of milky matter, and form cream. Usually the cream is skimmed off the surface of the milk for making butter, but by some the churning is performed on the milk itself without waiting for the separation of the cream. The operation of churning causes the rupture of the oil sacs, and by the coalescence of the fat so liberated butter is formed. Details regarding churning and the preparation of butter generally will be found under Dairy....
Fresh or unsalted butter of good quality should present a rich straw-yellow colour. At ordinary temperatures it has a firm uniform consistency, while it is soft enough to cut and spread easily under the knife without breaking or crumbling. It should possess a faint sweet odour, and a bland, soft, delicate flavour, melting in the mouth without any indication of grittiness. Pure butter is a complex chemical compound, consisting in large part of fats or glycerides of the non-volatile acids, palmitic acid, and butyroleic acid, with occasionally stearic acid. With these there occur small proportions of glycerides of the volatile acids, butyric, capronic, caprylic, and caprinic acid, to which the butter owes its distinguishing flavour and characteristics, as it has the non-volatile acids in common with other fats, though in different proportions. Butter when unadulterated and prepared with ordinary care should contain at least 85 per cent, of pure fat, the remainder consisting of casein, water, and salt. The casein is derived from milk, which is never perfectly washed out, but in butter of good quality this ought not to amount to more than from 3 to 5 per cent. Water may be present to the extent of from 5 to 10 per cent, without the butter being subject to a charge of adulteration; and a small proportion of salt is commonly worked into the butter in its preparation, but in what is sold as fresh or sweet this should only be from ⅜ to 2 per cent, of the whole weight.
When butter is exposed to the air for some time, especially in warm weather, or in hot, confined situations, it quickly becomes rancid, acquiring thereby a distinct disagreeable odour and a biting taste, owing to the development of a volatile fatty acid under the influence of a species of fermentation, which is doubtless caused by the nitrogenous substance, casein, it contains. The more completely, therefore, all milky and curdy matter is washed out of butter the less will be the tendency to set up and develop fermentation. The preservation or curing of butter depends for its efficacy on the employment of some agency by which fermentative action may be prevented; but there are also several ways by which its development may be retarded and the material kept sweet for a considerable period. Rancidity may be corrected to some extent by melting the affected butter and pouring it into ice-cold water. As a means also of retarding rancidity, butter is in some parts of France and the East melted up and heated till the water it may contain is evaporated, when the casein which rises as a scum to the surface is carefully skimmed off; but butter cannot be so melted without injuriously affecting its delicate flavour. By keeping fresh butter in a very cool place covered with pure water renewed daily, it will remain sweet for a considerable time. A still better method, recommended by Μ. Payen (Substances Alimentaires) is to use water acidulated with either tartaric acid or vinegar. It is also said that sugar in the form of a syrup poured over the butter is an excellent medium for retarding rancid fermentation. Butter, however, which is to be kept for a considerable length of time is “cured,” or preserved by incorporating with it some substance or substances which act upon the nitrogenous material it contains, and thus prevent fermentation; and for this purpose common salt is the agent chiefly relied on. The salt used should be pure, dry, and finely powdered. About 5 per cent, of salt is sufficient for the purpose of curing; and when the quantity exceeds 8 per cent, it ought to be regarded as an adulteration. Butter very lightly salted for keeping only a short time is said to be powdered. A mixture much used for curing butter in Continental dairies is thus prepared :— One part each of sugar and nitre are mixed up with two parts of common salt and reduced to a very fine powder. This mixture is thoroughly kneaded into the butter in the proportion of about 1 oz. to every lb. After standing over for a fortnight butter so prepared will be ready for use and have a soft, agreeable taste, which it will retain a long time. In the preservation of all butter, the exclusion of air, as much as possible, is of the utmost consequence. Jt is, therefore, packed for sale in oaken kegs or glazed earthenware jars, filled quite full, and covered with a clean linen cloth on which salt is sprinkled. When in use the kegs should also be closely covered over, and the surface of the butter kept under brine.
Butter of good quality is a most digestible form of fat, while its flavour is so delicate and little pronounced that it is always acceptable to the palate. It is used most extensively by all classes, not only in the direct form with bread at nearly every meal, but also as entering very largely into the preparation of pastry, puddings, sauces, fancy cakes, and biscuits. Taking into account the daily consumption of this article, it is evident that the amount used in a year by a population such as that of Great Britain must be very great, an inference borne out by the fact that in 1875 the imports were 1,619,808 cwts., valued at £9,050,025, and, though no means exist of accurately estimating the home produce, it may safely be regarded as equal to the whole imports. The countries whence butter is imported into Great Britain are chiefly Germany, Holland, Denmark, and especially France. A large proportion of the French butter comes from the department of Calvados—Isigny being the centre of the best butter-making district. The value of the total produce of France in 1867 was estimated at 250 millions of francs.
Butter is a substance which affords great scope for adulteration, and its composition makes accurate detection of certain foreign matters a matter of considerable labour and difficulty. Other animal fats, such as lard, beef and mutton dripping, and tallow, with certain vegetable fats, are the chief adulterants. Such adulterations may be suspected by their characteristic smell, and detected by their different melting points, by microscopical examination, and by their ethereal solutions. Messrs Angell and Hehner have proposed a convenient method of estimating the fusing points of fat by placing a given weight of definite size on the fat, and observing the temperature at which it sinks Into the substance. They find that the sinking-point for genuine butter is remarkably constant, and that it is affected in proportion to the amount and sinking point of any adulterant fats used. Their analysis of butter depends upon the much smaller proportion of non-volatile, insoluble fatty acids it contains, as compared with fats used as adulterants.
Under the name of butterine an artificial substitute for butter has been introduced in America, and imported into England from New York. It is the same as the artificial butter or “margarine-mouries,” which has been for some years manufactured in Paris according to a method made public by the eminent chemist Μ. Mège-Mouries. Having surmised that the formation of butter contained in milk was due to the absorption of fat contained in the animal tissues, Μ. Mouries was led to experiment on the splitting up of animal fat. The process he ultimately adopted consisted in heating finely-minced beef suet with water, carbonate of potash, and fresh sheep’s stomachs cut up into small fragments. The mixture he raised to a temperature of 45° 0. (113° Fahr.) The influence of the pepsine of the sheep’s stomach with the heat separated the fat from the cellular tissue; he removed the fatty matter, and submitted it when cool to powerful hydraulic pressure, separating it into stearin and oleomargarin, which last alone he used for butter-making. Of this fat about the proportions of 10 lb with 4 pints of milk and 3 pints of water were placed in a churn, to which a small quantity of arnotto was added for colouring, and the whole churned together. The compound so obtained when well washed was in general appearance, taste, and consistency like ordinary butter, and when well freed from water it was found to keep a longer time. According to French official reports artificial butter goes much further as food than the genuine article, and forms a perfectly wholesome dietetic material. The Parisian octroi officials have recognized the efficiency of the substitute by imposing on it the same duties which are chargeable on ordinary butter. The company established for the manufacture in France had in 1874 seven manufactories, in which four hundred men were employed. There can be no doubt that a pure, sweet fat, such as is manufactured by the process of Μ. Mège-Mouries is a safer and more wholesome article than the unsavoury rancid butter which is sold so freely among the poorer classes. See Dairy.
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is taken in Scripture, as it has been almost perpetually in the east, for cream or liquid butter, Prov. xxx, 33; 2 Sam. xvii, 29. The ancient way of making butter in Arabia and Palestine was probably nearly the same as is still practised by the Bedoween Arabs, and Moors in Barbary, and which is thus described by Dr. Shaw: “Their method of making butter is by putting the milk or cream into a goat’s skin turned inside out, which they suspend from one side of the tent to the other; and then pressing it to and fro in one uniform direction, they quickly separate the unctious and wheyey parts. In the Levant they tread upon the skin with their feet, which produces the same effect.” The last method of separating the butter from the milk, perhaps may throw light upon a passage in Job of some difficulty: “When I washed my steps with butter, and the rock poured me out rivers of oil,” Job xxxi, 6. The method of making butter in the east illustrates the conduct of Jael, the wife of Heber, described in the book of Judges: “And Sisera said unto her, Give me, I pray thee, a little water to drink, for I am thirsty: and she opened a bottle of milk, and gave him drink and covered him.” In the Song of Deborah, the statement is repeated: “He asked water, and she gave him milk; she brought forth butter in a lordly dish,” Judges iv, 19; v, 25. The word חמאה, which our translators rendered _butter_, properly signifies _cream_; which is undoubtedly the meaning of it in this passage: for Sisera complained of thirst, and asked a little water to quench it;--a purpose to which butter is but little adapted. Mr. Harmer, indeed, urges the same objection to cream, which, he contends, few people would think a very proper beverage for one that was extremely thirsty; and concludes ...that it must have been butter-milk which Jael, who had just been churning, gave to Sisera. But the opinion of Dr. Russel is preferable,--that the _hemah_ of the Scriptures is probably the same as the _haymak_ of the Arabs, which is not, as Harmer supposed, simple cream, but cream produced by simmering fresh sheep’s milk for some hours over a slow fire. It could not be butter newly churned, which Jael presented to Sisera, because the Arab butter is apt to be foul, and is commonly passed through a strainer before it is used: and Russel declares, he never saw butter offered to a stranger, but always _haymak_; nor did he ever observe the orientals drink butter-milk, but always _leban_, which is coagulated sour milk, diluted with water. It was _leban_, therefore, which Pococke mistook for butter-milk, with which the Arabs treated him in the Holy Land. A similar conclusion may be drawn concerning the butter and milk which the wife of Heber presented to Sisera: they were forced cream or _haymak_, and _leban_, or coagulated sour milk, diluted with water, which is a common and refreshing beverage in those sultry regions. In Isaiah vii, 15, butter and honey are mentioned as food which, in Egypt and other places in the east, is in use to this day. The butter and honey are mixed, and the bread is then dipped in it.
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BUTTERFLIES and MOTHS, the common English names applied respectively to the two groups of Insects which together form the order Lepidoptera (Gr. λ∈πις, a scale, and πτfpov, a wing), an order characterized by the constant presence, in a greater or less degree, of scales on the wings. The two groups may, as a rule, be readily distinguished from each other, although, so far as our present knowledge goes, there is nothing in the structure or habits of either group which divides it entirely from the other. All butterflies are diurnal in their flight, while moths, with many exceptions, are crepuscular or nocturnal....
The bodies of butterflies and moths, like those of all other insects, consist of three distinct parts—the head, bearing the organs of sense; the thorax, the organs of locomotion; and the abdomen, the organs of generation. On the head are placed (1) the antennae, composed of numerous articulations, and supposed to be organs of hearing. They differ greatly in form among the Lepidoptera ; those of butterflies, however, agreeing generally in having their ends knobbed or clubbed, hence the term Rhopalocera (ρόπαλον, a club; κepaς, a horn), often applied to this group. The antennae of moths assume a great variety of forms—prismatic, serrate, pectinate, moniliform, and filiform,—and are often beautifully feathered, especially in the males, whose antennae arc usually ampler than those of the females; but in no case are they knobbed, as in the great majority of butterflies. Owing to this vaιiety iu the form of their antennae, moths have been termed l·leterocera (cτcpos, various; κepαs, a horn). In butterflies these organs are also straight, and stand out rigidly in front of the head, while in moths they are usually curved and can generally be folded back on the body. (2) The eyes in the Lepidoptera consist of two masses of hexagonal facets, placed one on each side of the head, and forming what are known as compound eyes. These contain in some cases no fewer than 16,000 facets each, while in many species a pair of ocelli, or simple eyes, are found concealed among the scales and placed between the compound organs. The hairy appearance of the eyes in many of the Nymphalidce is owing to the presence of minute hairs planted at the angles of the numerous facets. Compound eyes are not found among the larvae of butterflies and moths, but they are in most cases provided with six ocelli on each side of the head. (3) The mouth, the parts of which in insects are considered by comparative anatomists to be typically developed in the masticatory mouth of beetles (Coleoptera), assumes in butterflies and moths the suctorial form—the latter being merely a modification of the former; thus the mandibles, labium, and labrum, which are fully developed when the nature of the food renders mastication necessary, are in a rudimentary condition in the Lepidoptera, whose chief food is the nectar of flowers, while the maxillae, on the other hand, are enormously developed; being concave on their inner sides, these by approximating form a tube known as the proboscis or tongue. This when at rest is coiled up into a ball in front of the head, and is partly concealed by the palpi projecting on both sides. In the moths belonging to the family Bombycidoe, the organs of the mouth are rudimentary, so that these insects after entering upon the imago state are incapable of feeding.
The thorax bears the organs of locomotion, consisting of three pairs of legs and two pairs of wings. The former are covered with hairs and scales, and terminate in hooks modified to suit the habits of the various species. Butterflies use the legs almost entirely for resting, very rarely for walking, and in some groups, as the Nymphalidce, the front pair is rudimentary. The wings consist of a double layer of colourless membrane traversed by numerous nervures (Plate XXVII. fig. 1), and covered with minute scales implanted in the wing membrane by a short stalk, and placed together like tiles on a roof. The scales vary in form in different species and in different portions of the wings of the same species, while under a high power of the microscope they are seen to be minutely corrugated; and it is to these corrugations acting upon the colourless rays of light, and producing the phenomena of “interference,” that many of the loveliest butterflies owe the brilliancy of their wings. The splendour of those organs in the majority of butterflies, and in some moths, is sometimes equally shared by both sexes, but more usually the females are less conspicuously coloured than the males. This difference, amounting often to total dissimilarity, Darwin, in accordance with his descenttheory, attributes in great part to the action of sexual selection. “Several males,” he says, “may be seen pursuing the same female.” The latter he supposes selects the most gaily-coloured, and thus the plainer coloured males have been gradually eliminated; but there is no proof whatever that the female shows any such discrimination in selecting a mate, while many known facts seem to point in an opposite direction. Mr A. R. Wallace maintains, on the other hand, that the duller colours of the females have been acquired for protective purposes, the females requiring such protection more than the males owing to their generally slower flight, and to the fact that after imprégna-tion they take several days to deposit their eggs, during which the life of the male is of no further consequence to the perpetuation of the species. Whatever may be the true interpretation of this phenomenon, it is certain that many butterflies and moths of both sexes are so coloured as to be to a greater or less extent protected thereby. Many moths, which rest by day clinging to the trunks of trees, so exactly resemble in the colour of their upper wings the bark on which they rest as only to be distinguished on close examination; while many small species which habitually rest on leaves are often mistaken for the dropping3 of birds. The upper surfaces of the wings of butterflies are in almost all cases the more gaily coloured, and when at rest, these are raised perpendicularly over the back, so as only to expose the under surfaces, which are often dull coloured, and in some cases have been shown to be directly imitative of surrounding objects. The best example of this is to be found in the Malayan butterfly, Kallima paralekta, and its Indian ally, Kallima inachis, both brilliant and conspicuous insects on the wing, but which no sooner alight than they become invisible. The under surfaces of their wings, though varying greatly, yet form in every case a perfect representation of a leaf in some stage or other of decay, the butterfly at the same time disposing of the rest of its body so as to bear out the deception. How this is effected is best told by Mr Wallace, who was the first to observe it, in his valuable work on the Malay Archipelago.
“The habit of the species is always to rest on a twig and among dead or dried leaves, and in this position, with the wings closely fιressed together, their outline is exactly that of a moderately sized eaf slightly curved or shrivelled. The tail of the hind wings forms a perfect stalk and touches the stick, while the insect is supported by the middle pair of legs, which are not noticed among the twigs anti fibres that surround it. The head and antennae are drawn back between the wings so as to be quite concealed, and there is a little notch hollowed out at the very base of the wings, which allows the head to be retracted sufficiently.”
Moths, when at rest, have the hind wings folded close to the body, while the fore wings cover all, and it is the latter that usually show an assimilation in colour to surrounding nature. Many butterflies and moths, there seems good reason to believe, are coloured in imitation of other and often widely different species possessing some special means of protection, as sting or nauseous juices, the mimetic forms, it is supposed, sharing with their models in immunity from the attacks of insectivorous animals. The phenomena of mimickry were first observed by Bates among the Heliconidoe, a family of South American butterflies, remarkable for their great numbers, the gaudiness of their colouring in both sexes and on both surfaces of their wings, and for their comparative slowness of flight. It was found that, owing to the nauseous nature of their juices, those brilliant butterflies were left unmolested by insect-eaters. It was also observed that several species of a genus closely allied to our Cabbage Butterflies, totally different both in the colour and form of the wings from the Heliconidoe, so closely resembled particular species of the latter as not to be distinguishable from them on the wing. Exactly similar phenomena have been observed in the tropical regions of Asia and Africa, where the similarly protected Danaidoe and Acroeidoe find imitators among the otherwise unprotected Papilios and Diademas. There are two families of clay-flying moths, Sesiidoe and Aegeriidoe, with clear transparent wings, the scales being confined mainly to the margins and nervures, which in their wings and in the form and colour of their bodies might be readily mistaken for bees or wasps, a similarity recognized in such specific names as l)ombiciformis, apiformis, vespiformis, <kc., applied to different species of these moths. Other species of the same “clear wing” group have opaque wings closely resembling those of certain species of Coleoptera found in the same neighbourhood, and these have their wings when at rest closed over their bodies like the elytra of beetles.
Butterflies and moths undergo complete metamorphosis, that is, after emerging from the egg, and before attaining the full development of the imago, they pass through the larva and pupa stages—the latter being one of total inactivity in so far as the outward manifestations of life are concerned. The eggs vary greatly in shape, and are deposited in a great variety of situations—on the under sides of leaves, on the outside of the cocoon, as in the Vapourer Moth (Orgyia antiqua), the female of which is wingless, glued together in rings round the smaller branches of fruit trees, as in Clisiocampa neustria, or in the interior of hives, the larvae afterwards feeding on the wax, as in the Honey-comb Moth (Galleria cerelld), They thus show a remarkable instinct in depositing their eggs in situations where the larvae may afterwards obtain their appropriate food, although they themselves can have no knowledge of that food. The caterpillar emerges from the egg usually in a week or ten days. Unlike the perfect insect it is provided with a masticatory mouth. It has three pairs of legs on the anterior segments of its body, corresponding to the six legs of the future imago, besides which it is provided with a variable number of conical feet or prolegs placed posteriorly, and which are merely processes of the external covering of the caterpillar. Goossens, a Continental naturalist, has recently observed that the number of prolegs in some species differs at different ages, and gives a case in which a caterpillar with originally six prolegs acquired two additional pairs after the third moult. The body cavity is almost entirely occupied with the digestive system, and with that concerned in the production of the silky material used in forming the cocoon. Silk is secreted as a viscous fluid in tubes, which after many convolutions widen into a large reservoir filled with the yellow liquid, narrowing again into a tube extending to the mouth, where it communicates with the outside by means of a conical and jointed papilla known as the spinneret. Through this organ the viscous fluid is forced in two exceedingly delicate streams, which coalesce, and on exposure to the atmosphere harden into a single continuous thread. The silky material is not completely formed till the caterpillar reaches maturity. Caterpillars are either smooth skinned or more or less covered with hairs; in the former case they are a favourite food of insectivorous animals, while in the latter they are almost universally rejected,—recent investigations on this subject going to prove that the hairs on certain species of caterpillars have a power of stinging, somewhat analogous to that possessed by the hairs on the surface of a nettle.
No sooner does the caterpillar emerge from the egg than it begins to eat voraciously, and in a few days has grown so large that a change of skin becomes necessary. The old skin is cast off, and with it the entire internal lining of the alimentary canal, and in the majority of butterflies and moths five such changes take place before the caterpillar has attained its full growth, while the Tiger Moth (Arctia caja) is said to cast its skin at least ten times. Those moultings do not usually affect the appearance of the caterpillar, except in enlarging it; but in the case of Samia cecropia, a species of Bombycidoe, the larvae are said to pass from black to various shades of green and azureblue in the course of their moultings. The larvae of the family Psychidoe — the larger members of which are found in America and Australia—have the curious habit of constructing cases which they carry about with them, and within which they afterwards undergo transformation. Each larva has but a single case, and when this gets too narrow it splits longitudinally and is enlarged by interpos ing a new portion between. Moths and butterflies remain in the larva) condition for periods varying from three years, as in the Goat Moth (Cossus ligniperda), to a few weeks, as in tbe Cabbage Butterfly (Pieris brassicoe), which usually has two broods in the season, while many species whose larvae leave the egg in autumn, as the Blue Butterfly (Polyommatus alexis), remain torpid throughout winter at this stage, and waken up to resume feeding in spring. During this period they increase enormously in weight; thus the larva of the Privet Hawk Moth (Sphinx ligustri) which casts its sixth and last skin on the twenty-second day after emerging from the egg, attains its greatest size ten days after, having in the meantime increased to 11,312 timesits original weight; while the Goat Moth (Cossus ligniperda), which remains in the larval condition for three years, has grown in that period 72,000 times heavier. Having attained its full growth the instincts of the caterpillar undergo a change; it ceases to eat and begins to weave a couch or cocoon by which it is more or less enclosed. It then throws off its skin and appears as a pupa or chrysalis incapable of eating or of locomotion, the only apparent sign of life which it manifests being a convulsive twitching when irritated. Examined more closely, however, life is seen to be exerted in very great intensity in this stage of apparent quiescence. The immense digestive system of the caterpillar dwindles greatly, the rudiments of wings begin to show themselves, forming slight prominences on each side of the chrysalis shell, while the organs of the masticatory mouth are being transformed into those of the suctorial. In assuming the pupa condition caterpillars dispose of themselves in a great variety of ways. Many, like the common Cabbage Butterfly, ascend walls and palings, to which they attach themselves by a silken belt, others, as silkworms, spin around them a solid cocoon of pure silk; while the majority of Sphinx Moths form burrows in the ground, which they line with silk and afterwards varnish to keep out the moisture,—one of these (Sphinx ligustri) remaining thus buried from August till June. Those larvae which feed on the wood of trees, as Cossus ligniperda, generally form tough cocoons of chips of wood and of silk within the tunnels which they have bored in the tree, and their pupae have the power of forcing themselves along those passages till they reach the bark, where they remain until about to emerge from the egg, when they pierce it also. The cocoon of the Puss Moth (Cerura υinula), composed of the same materials as in the preceding instance, is usually placed in a crevice of the bark of a tree, where by exposure to the atmosphere it becomes hard as horn, the moth only making its escape after discharging a liquid by which one end of the cocoon is softened. Hairy caterpillars are usually deficient in silk, and in forming their cocoons mix what they have of this with the hairs of their body. A beautiful net-like cocoon is woven by a South American moth belonging to the Bombycidoe, which it suspends from the top of an outstanding leaf. “When the caterpillar,” says Bates, “begins its work it lets itself down from the tip of the leaf which it has chosen by spinning a thread of silk, the thickness of which slowly increases as it descends Having given the proper length to the cord (about 6 inches) it proceeds to weave its elegant bag, placing itself in the centre and spinning rings of silk at regular intervals, connecting them at the same time by means of cross threads, so that the whole when finished forms a loose web with quadrangular meshes of nearly equal size throughout.” The duration of the pupa stage varies from a few weeks to several months; it varies also in the same species according to the season at which it becomes encased; thus the pupa of Vanessa urticoe at the beginning of summer usually develops in fourteen days, and at midsummer in eight or nine days, while if it becomes encased in autumn it remains a pupa during the winter. By applying heat the process can be accelerated, and it can be equally retarded by refrigeration. When mature the pupa case cracks towards the anterior end, and the butterfly or moth crawls forth with wings which, though at first small and crumpled up, in a few hours attain their full size. The male insect goes in search of the female, and when the latter has deposited her eggs the main object in the life of the imago is attained and both sexes die. Among the Bombycidoe this occurs in two or three days, owing to the atrophied condition of the organs of the mouth. W ith butterflies courtship is generally a more prolonged affair, several males pursuing the same female, and breaking each others wings in the conflicts that thus frequently ensue. Butterflies appear in many cases to be gregarious, flying in great flocks. Bates states that at one place in South America he noticed eighty different species flying about in enormous numbers in the sunshine, and these, with few exceptions, were males, the females remaining within the forest shades. Darwin also describes a “butterfly shower,” which he observed ten miles off the South American coast, extending as far as the eye could reach; “even by the aid of the telescope,” he adds,“it was not possible to see a space free from butterflies. That they are occasionally migratory as well as gregarious is borne out by the observations of Sir J. Emerson Tennent, who witnessed in Ceylon a mighty host of butterflies of a white or pale yellow hue, “apparently miles in breadth and of such prodigious extension as to occupy hours and even days uninterruptedly in their passage.”
The food of Lepidopterous insects consists chiefly of the sweet liquids drawn from the nectaries of flowers, which they reach by means of their long proboscis or tongue. Many of the Sphingidoe are said to do this without settling on the flowers, and one of these, the Humming Bird Hawk Moth of South America (Macroglossa titan), in its mode of flight and of poising itself before a flower while extracting the juice, bears such close resemblance to certain of the smaller humming birds inhabiting the same district, that Bates often shot it for one of the latter, and it was only after considerable experience that he learnt to distinguish the bird from the moth when on the wing. Although their food is thus usually the sweetest liquids drawn from loveliest vessels, still some of the most brilliant species seem to prefer more vulgar fare. Thus the showy Purple Emperor (Apatura iris) prefers above all things to suck the juices of putrid animal substances, and the surest way to secure specimens of this butterfly is by setting such baits near its haunts. Mr Wallace states that in Malacca he caught a large and brilliant butterfly which had settled on the dung of some carnivorous animal, where he had also observed it on the previous day, and he adds that it is a habit of many of the finest butterflies to suck up the liquid from muddy spots on the roadside.
Butterflies and moths are widely distributed all over the globe, occurring, however, in greatest variety and abundance in tropical lands. They are...
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