Butter Bronze

Butter

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

Bronze

Bronze is an alloy consisting primarily of copper, commonly with about 12–12.5% tin and often with the addition of other metals and sometimes non-metals or metalloids. These additions produce a range of alloys some of which are harder than copper alone or have other useful properties, such as strength, ductility, or machinability.

Bronze (color)

Bronze is a metallic brown color which resembles the metal alloy bronze. An archaic term for it was aeneous.

butter

Noun

1. A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).
2. Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).

Verb

1. To spread butter on.
2. To move one's weight backwards or forwards onto the tips or tails of one's skis or snowboard so only the tip or tail is in contact with the snow. Similar to applying butter to bread with the end of a knife.

bronze

Noun

1. A naturally occurring or man-made alloy of copper, usually in combination with tin, but also with one or more other metals.
2. A reddish-brown colour, the colour of bronze.

Adjective

1. Made of bronze metal.
2. Having a reddish-brown colour.