EXTRACTS — FOREIGN AND DOMESTIC. 369 



NEW METHOD OF OBTAINING CREAM FROM MILK : BY 

 G. CARTER, OF NOTTINGHAM, LODGE NEAR ELTHAM, 

 KENT. 



A PECULIAR process of extracting cream from milk) by which a 

 superior richness is produced in the cream, has long been known 

 and practised in Devonshire ; this produce of the daries of that 

 county being well known to every one by the name of " clotted,' 

 or " clouted" cream. As there is no peculiarity in the milk from 

 which this fluid is extracted, it has been frequently a matter of sur- 

 prise that the process has not been adopted in other parts of the 

 kingdom. A four-sided vessel is formed of zinc plates, twelve 

 inches long, eight inches wide, and six inches deep, with a false 

 bottom at one-half the depth. The only communication with the 

 lower apartment is by the lip, through which it may be filled or 

 emptied. Having first placed at the bottom of the upper apart- 

 ment a plate of perforated zinc, the area of which is equal to that 

 of the false bottom, a gallon (or any given quantity) of milk is 

 poured (immediately when drawn from the cow) into it, and must 

 I remain there at rest for twelve hours. An equal quantity of boil- 

 ;ing water must then be poured into the lower apartment, through 

 the lip. It is then permitted to stand twelve hours more, (i. e^ 

 twenty-four hours altogether ;) when the cream will be found per- 

 fect, and of such consistence that the whole may be lifted off by 

 the finger and thumb. It is, however, more effectually removed by 

 gently raising the plate of perforated zinc from the bottom, by the 

 I ringed handles, without remixing any part of it with the milk be- 

 low. With this apparatus, I have instituted a series of experi-- 

 ments, and, as a mean of twelve successive ones, I obtained the 

 following result : 



Four gallons of milk, treated as above, produced, in twenty-four 

 hours, four and a half pints of clotted cream ; which, after churn- 

 ing only fifteen minutes, gave forty ounces of butter. The in*- 

 crease in the cream, therefore, is twelve and a half per cent, and 

 of butter upwards of eleven per cent. 



The experimental farmer will instantly perceive the advantages 

 accruing from its adoption, and probably his attention to the sub-- 

 iject may produce greater results. 



