On Scalded Cream. 421 



containing the milk is put " over the wood embers of 

 the ordinary hearth ; but sometimes over charcoal in 

 stoves fitted up for that purpose ; and remains in that 

 situation until it approaches nearly to boiling heat : the 

 proper degree of heat being indicated by pimples or 

 blisters that rise on the surface of the cream. The 

 smallest degree of ebullition mars the process." He 

 adds, however, that butter made " from scalded cream 

 has frequently a smoky flavour, and wants the even 

 wax- like texture observable in well manufactured but- 

 ter." Marshall's West of England, vol. 1, p. 253. 

 London 1796. The practice of scalding cream is well 

 known in some parts of the United States. J. M, 



