CHAP. XXII.] FARMING FOR LADIES. 429 



they term it, "fleeted." The skimmed milk 

 is then drawn off from the coolers, and placed 

 in deep pans, where it is left from twelve to 

 twenty-four hours, during which it is again 

 fleeted two or three times : this being called 

 " doubling ;" after which it is again put into 

 deeper pans, where it is "threbled," or put 

 into tubs, where it is repeatedly skimmed, so 

 long as any appearance of cream is found to 

 form on the surface : after which it is given 

 to the pigs. In Cheshire the milk is allowed 

 to stand until the cream becomes clotted, 

 or as it is there termed " carved" to a proper 

 degree of acidity, which is forwarded in the 

 winter by putting it near the fire ; and in 

 other parts of the north the milk is put into 

 pans which are placed in warm water, to make 

 the cream rise. 



The mode of procuring the clouted cream, 

 which is so highly prized in the western 

 counties for its richness, is simply thus : — 



"The milk while warm from the cow is strained into 

 either large shallow brass pans, well tinned, or into earthen 

 ones, holding from two to five gallons, to which is added a 

 small quantity of cold water ; as being thought to separate 

 the cream more completely, and throw it to the top. 



" The morning meil of milk stands till about the middle 



