420 On Scalded Creanu 



into squares of a convenient size, and removed. The 

 milk that remains after the cream is taken off, contains 

 little beside the water}^ particles in its original compo- 

 sition. I'he cream is excellent for use with coffee, but 

 when put into tea it injures its taste by being instant- 

 ly converted in part into butter, which rises to the sur- 

 face. A few strokes of the churn will form it into ex- 

 cellent butter. It is not uncommon to see the cream 

 brought upon the table, and butter made for the use of 

 the company by one young lady, while another is pre- 

 paring the tea or coffee. Salt is added by every one 

 according to his liking. 



A month or two past, I saw a Devonshire girl making 

 butter in this w^ay. She put about a half a pint of 

 cream into a bowl, and stirring it with a spoon made 

 butter, (she said half a pound) in two or three 

 minutes. 



The dairy women say that milk treated in the mode 

 I have mentioned will yield one fourth more butter than 

 in that commonly in use in England and America. 



The cream will keep sweet somewhat longer than 

 common cream. It is often sent to London in the 

 winter, more than two hundred miles, and is consider- 

 ed a great treat. Mr. Stephens, when he is in town in 

 the winter season, receives his supplies of it regularly, 

 by mail, from Treguna Castle, which is very near 

 Land's End, and more than 90 miles distant. 



Mr. Marshall notices the practice of scalding the 

 cream in West Devonshire. He says, that the vessel 



