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On Scalded Creamy Commimicated by a Correspond- 

 ent^ to Dr. Robert H, Rose of Susquehanna County ^ 

 Pennsylvania^ and by him to the Society, 



Read June 14, 1814. 



London, January 1, 1812. 



In passing through some of the southern counties 

 of England, a few weeks since, I was so struck, and 

 so much pleased with the superior excellence of the 

 cream which was offered me, that I enquired particu- 

 larly into the manner of forming it, and have written 

 this letter almost expressly with a view to make known 

 to my country-women what I conceive to be one of 

 the chef d'ouvres of the dairy. 



This cream is peculiar to the counties of Somerset, 

 Cornwall, and Devon. Attempts to form it in other parts 

 of Great Britain have been hitherto unsuccessful. When 

 brought upon the table it has the consistence of jelly, 

 and is often spread upon bread instead of butter, 

 salt being sprinkled over it. 



The milk when twenty-four hours from the cow, is 

 put into a kettle over a slow fire. The fire should be 

 hot enough to bring it very near the boiling point in 

 about two hours, and not less. A person (in England 

 usually a child) is set to watch it. The moment a bub- 

 ble rises to the top, formed by the vaporised milk, the 

 whole is taken off and set to rest twenty- four hours 

 more. At the end of this time if the quantity of milk 

 be considerable, the cream will be an inch or more 

 thick on the surface. It is now divided with a knife 



