CREAM. 225 
non pendo unius fragarii ribes, taxi bacce simile: permittam 
tamen omnibus chiococcum te rubum. Te rubum idwum prorsus 
exstitisse: vaccinium autem, senior dic’: “I don’t care a 
straw-berry for a goose-berry like yew-berry, but I’Jl let folk- 
s(k)now-berry that you’re a regular-ass-berry, and whort’ll- 
berry-senior say ?” Recently “‘ Dagonet,” making a pilgrimage 
to Haworth, rendered famous by the Bronté family, came to a 
pastrycook’s shop, over which was inscribed the inviting legend, 
“Funeral teas provided.” He entered the shop, and found 
presiding therein a delightful Yorkshire housewife who was busy 
making parkins. He asked her for a Funeral Tea, whereat she 
smiled, and gave him some Bilberry tarts (which were a dream), 
and gossiped to him pleasantly of the Brontes, and showed him 
Branwell’s chair, and told him all about ‘‘ Funeral teas.” 
CREAM. 
THE fat of new milk, which rises to the surface after standing, 
is Cream. It contains proteid, and sugar (lactose), in fully as 
high proportion as milk itself. A good sample of Cream should 
afford 41 per cent of fat. Clotted Cream, or Devonshire 
Cream, is specially prepared by scalding the milk in deep pans, 
thus causing a rapid and very complete separation of the fat; 
this Cream possesses only about half as much sugar as ordinary 
Cream, therefore it is peculiarly suitable for diabetic patients. 
“Good Cream,” says Dr. Hutchison, “contains as much fat 
as most cod-liver oil emulsions in a similar quantity (though, 
of course, by comparison it lacks the fish constituents, iodine, 
bromine, etc.).”” Nowadays the old-fashioned way of allowing 
the Cream to rise to the top of new milk is in large dairies 
almost entirely superseded by a method for separating the milk 
by means of centrifugal machines. If Clotted Cream is taken 
too abundantly it proves aperient. By mixing it with an equal 
quantity of hot water (and perhaps adding to each teacupful 
a teaspoonful of brandy) it can be made more digestible for a 
consumptive, or weakly invalid. ‘‘ Cream,” said Florence 
Nightingale (in Notes on Nursing), “is quite irreplaceable in 
many chronic diseases by any other article of food whatever. 
It seems to act in the same manner as beef-tea, and is much 
more digestible with most persons than milk ; in fact, it seldom 
disagrees.” In the Art of Cookery (1708) we read nevertheless :— 
‘Or you can make whipt Cream; but what relief 
Will that be to a sailor who wants Beef?” 15 
